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O-11. The perfect draught beer formula

Presenter: Johannes Tippmann, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
Coauthors: Tobias Voss, Heiko Mann, and Thomas Becker, Technische Universität München – Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany

The issue of draft beer is a very hot topic that is based on a lot of knowledge from trial and error and experience. For this reason, in recent years a series of studies was conducted in Weihenstephan, based on which has gradually arisen the formula for a perfect draft beer from a hygienic point of view. In the course of these investigations, various aspects of how to both build and maintain a dispensing system were examined, with hygienic handling always in the foreground. In the studies, which will be presented in this paper, physical and sensory parameters of draughted beer were examined more deeply. The first part of the presentation shows investigations on the selection of the correct beer tap. If this component is incorrectly selected, there will be heavy foaming and high CO2 losses, whereby the property of the beer is significantly altered. A series of trials was conducted to characterize the flow behavior of different beers at different flow rates with different temperatures in a variety of different beer glasses. The foaming was analyzed and evaluated scientifically. The second part of the presentation deals with the use of mixed gas (blends of CO2 and N2). Here, the focus of the investigation was mainly on sensory properties, but also on factors such as foam creation, stability, and consistency. After the implementation of a new analysis method, the CO2 and N2 contents in the tapped beers were analyzed. In addition, studies were performed to investigate the solving behavior of pre-assembled mixed gases.

Johannes Tippmann graduated from university in 2004 as a diploma engineer for brewing sciences and beverage technology. In 2005 he started his Ph.D. thesis with Prof. Sommer at the Lehrstuhl für Verfahrenstechnik disperser Systeme, TU München, on solid handling in the brewhouse. In 2012 he changed his affiliation and is now working as a group leader for the “brewhouse processing and dispense systems” work group at the Lehrstuhl für Brau- und Getränketechnologie, TU München. Since 2000 he has worked as a student research assistant in dispensing systems and collected lots of experiences in this subject area. Since 2006, he has been responsible for research issues in dispense systems. He is also a member of the “dispensing systems” technical committees of the government association for food and catering industry (BGN) and of the DIN German Institute for Standardization.

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