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When the beer is drawn, it is only foam, that is, has too much foam and not enough liquid.
Cause
Beer drawn incorrectly in the glass.
Yeast growth and other obstructions in the tap.
Worn tap parts and worn tap seal.
Coil knotsœ, notches, or elbows or drawing tubes : tubes
obstructed near or behind the tap.
Crushing or clogging of a tube.
Beer too hot at the tap.
Hot points in the tube.
Cooler or direct distributor too hot.
No cold storage space to deliver the beer ; beer is delivered hot
in the keg.
Air pressure too high
Excess CO
.
2
Not enough pressure
No pressure
Beer old
B
E
E
R
S
A
V
A
G
E
B
E
E
R
S
A
V
A
G
E
Solutions
Open the tap completely and rapidly.
Check and define the right distance to hold the glass with respect
to the tap while drawing. A good foam should have a creamy and
dense head, and the head should be 2 to 3 cm high.
Clean the tap spout with a brush every day. Dismount all the
tap's internal parts at least once a week.
Replace worn seals. If the tap does not completely open, worn
parts or the entire tap should be replaced.
Check and replace knotted, notched or twisted tubes from the
keg to the tap.
Examine for worn coupling joints behind the tap which can cause
an obstruction.
Keep all metal tubes straight from the keg to the tap ; never let a
line get clogged, because it can cause a savage beer.
The temperature at the tap should always be at least 2 degrees
colder than that of the keg.
Isolate all the beer lines ; if the beer has to travel a long distance,
it should be constantly refrigerated. Insulation helps. But
insulation is not refrigeration.
Keep all beer lines at a suitable distance from hot water, hot air
and steam lines. A cold steam line in summer is a hot steam line
in winter.
Never switch off refrigeration – day or night.
Direct drawing systems should be correctly balanced to apply the
required pressure when the temperature to which the kegs are
exposed is the hottest. A beer control valve can be used to
balance the system.
Check the pressure source. Adjust the pressure so that the
system is correctly balanced. For a correct beer flow rate, fill a
glass of 30 cl in 4 seconds at the appropriate temperature.
Adjust the pressure as low as possible when you use the CO
However, recall that the applied pressure should be slightly
higher than the internal pressure of the beer (do not apply more
than 8 kg).
The colder the beer and the higher the CO
faster the CO
will be absorbed by the beer. This over gasification
2
of the beer causes a Savage Beer.
Check for defective aeration holes (see flat beer).
Always apply pressure before drawing the beer.
Rotate the stock. The oldest beer must be the first beer drawn ;
if beer is left at a temperature of approximately 45° for an
extended period, it may start a second fermentation.
Store the beer at 40° all year long.
.
2
pressure applied, the
2
40
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