| 摘要 |
In a tapping system for beer in a barrel, for example, the pressure and temperature of the tapped beer determine its taste. If the beer has not been cooled, its quality is not acceptable. The beer taste can, however, be optimised at any pressure and any temperature if measures are taken which have hitherto not been considered at all in relation to the keeping of beer. As extensive trials have shown, the taste of beer from the barrel is substantially and permanently improved by arranging a thermostatic reducing valve (7) with a low pressure range in the pipe (8) feeding carbon dioxide gas from the container (5) to the beer barrel (1). The said valve (7) regulates the measured room temperature (ambient temperature) in which the beer barrel (1) is kept, the associated pressure of the propellant gas and therefore the amount of propellant gas dissolved in the beer, which directly affects the taste of the beer when it is tapped and by means of which, in addition, the head of the beer is also optimised. It therefore no longer matters for the barrelled beer tapping system used for tapping by this method whether the beer barrel (1) is nearly empty during tapping; the taste of the beer is no longer dependent on this and the normal loss of beer is therefore also avoided. <IMAGE>
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