/
Sietze Wijma  & Bill Simpson, Cara Technology, Leatherhead, UK Sietze Wijma  & Bill Simpson, Cara Technology, Leatherhead, UK

Sietze Wijma & Bill Simpson, Cara Technology, Leatherhead, UK - PowerPoint Presentation

trish-goza
trish-goza . @trish-goza
Follow
344 views
Uploaded On 2020-01-14

Sietze Wijma & Bill Simpson, Cara Technology, Leatherhead, UK - PPT Presentation

Sietze Wijma amp Bill Simpson Cara Technology Leatherhead UK Draught Beer Flavour Faults and How to Prevent Them 25 June 2019 BevExpo 2019 Ricoh Arena Coventry draught beer flavour issues draught beer flavour issues ID: 772806

flavour beer dispense draught beer flavour draught dispense issues threshold hygiene detection equipment cleaning lines µg agents stock line

Share:

Link:

Embed:

Download Presentation from below link

Download Presentation The PPT/PDF document "Sietze Wijma & Bill Simpson, Cara T..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.


Presentation Transcript

Sietze Wijma & Bill Simpson, Cara Technology, Leatherhead, UK Draught Beer Flavour Faults and How to Prevent Them 25 June 2019 BevExpo 2019, Ricoh Arena, Coventry

draught beer flavour issues

draught beer flavour issuesPoor draught beer in the trade

draught beer flavour issues

Sietze Wijma & Bill Simpson, Cara Technology, Leatherhead, UK Draught Beer Flavour Faults and How to Prevent Them 25 June 2019 BevExpo 2019, Ricoh Arena, Coventry

draught beer flavour issuesCauses of poor flavour in draught beerPoor quality beer provided by the brewery1. Dispense hygiene issues2. Dispense equipmen t issues 4. Poor stock management3. Environmental hygiene issues

Possible off-flavoursSour / Butter flavoursFruity / Spicy flavoursMouthwash flavoursBready / Bitter flavoursMusty / Mouldy flavoursMetallic flavoursFizzy / Flat flavours Old / Oxidized flavourSummary and conclusions agendaDraught Beer Flavour Faults and How to Prevent Them

Dispense Hygiene Issues1

draught beer flavour issuesSour / ButterCauseEffectIneffective line cleaning Not frequent enoughNot done well enough Allows bacteria to grow in the dispense line and in the keg Dispense hygiene issues

draught beer flavour issuesSour / ButterLacticAceticDetection threshold: 100 mg/l Produced by lactic acid bacteria Dispense hygiene issues Detection threshold: 90 mg/l Produced by acetic acid bacteriaDiacetylDetection threshold: 10-40 µg/lProduced by bacteria and yeast

draught beer flavour issuesSour / ButterPrevention Clean your lines at least once per week Maintain a high level of turnover on keg beer Dispense hygiene issues

draught beer flavour issuesSour / ButterPrevention Check your entire draught system Don’t soak dispense nozzles in fizzy water! Dispense hygiene issues

draught beer flavour issuesSour / ButterHealth & Safety Formation of histamine and tyramine These can interfere with medications taken by customers Dispense hygiene issues

draught beer flavour issuesFruity / SpicyCauseEffectIneffective line cleaning Not frequent enoughNot done well enough Allows “wild” yeasts to grow in the dispense line and in the keg Dispense hygiene issues

draught beer flavour issuesFruity / Spicy Dispense hygiene issues Ethyl hexanoate Like apple Detection threshold: 200 µg/lEthyl acetateLike nail varnish removerDetection threshold: 10 mg/lPhenolic – 4-VGLike cloves Detection threshold: 300 µg/l Phenolic – 4-EP Like band aid Detection threshold: 400 µg/l Styrene Like plastics Detection threshold: 20 µg/l H2S Like boiled eggs Detection threshold: 4 µg/l

draught beer flavour issuesFruity / SpicyPrevention Clean your lines at least once per week Maintain a high level of turnover on keg beerFollow supplier instructions concerning cleaning protocols to the letterCheck your entire draught systemDon’t soak dispense nozzles in fizzy water! Dispense hygiene issues

Dispense Equipment Issues2

draught beer flavour issuesMetallic / BloodCauseEffectCorrosion of metal parts in the dispense system Iron and copper dissolve in beer, imparting a metallic flavour and changing the appearance of the beer foam Dispense equipment issues

draught beer flavour issuesMetallic / BloodDispense equipment issues Metallic Like bloodDetection threshold: 2.7 mg/l

draught beer flavour issuesMetallic / BloodPrevention Install high quality connectors, fittings and nozzles Follow supplier instructions concerning cleaning protocols to the letter Dispense equipment issues

draught beer flavour issuesFizzy / FlatDispense equipment issues

draught beer flavour issuesFizzy / FlatCauseEffectIncorrect CO2 pressure on keg | Accidental use of mixed gas CO2/N2 | Warm draught lines Over-carbonation of beer makes it too lively and difficult to pour – lack of carbonation makes it flat – inadvertent use of mixed gas mutes the flavourDispense equipment issues

draught beer flavour issuesFizzy / FlatPrevention Make sure all your gas lines are connected as they should be Make sure pressures and temperatures are as they should be Dispense equipment issues

draught beer flavour issuesMouthwashCauseEffectWhen nylon beer dispense lines get old, they can react with the bleach found in many line cleaners – the chemicals formed react with some beers Dark beers dispensed through affected lines develop a mouthwash flavour due to formation of chlorophenols Dispense equipment issues

draught beer flavour issuesMouthwashDispense equipment issues Chlorophenol Like mouthwashDetection threshold: 300 ng/l

draught beer flavour issuesMouthwashPrevention Avoid cleaning nylon beer lines using bleach-based (hypochlorite-based) cleaning agents Use alternative beer line tubing polymers or cleaning agents Dispense equipment issues

draught beer flavour issuesBready / BitterCauseEffectFailure to eliminate traces of alkaline cleaning agents in dispense lines Alkaline cleaning agents react with beer, changing its pH value Dispense equipment issues

draught beer flavour issuesBready / Bitter Dispense equipment issues AlkalineLike detergentDetection threshold: 220 mg/lBitterBitter Detection threshold: varies per compound

draught beer flavour issuesBready / BitterPrevention Make sure that cleaning agents used to clean beer lines are diluted exactly as instructed by the supplier Make sure that a sufficient volume of rinse water is used to eliminate all traces of cleaning agents from the lines Dispense equipment issues

Environmental Hygiene Issues3

draught beer flavour issuesMusty / MouldyCauseEffectMould growth in the environment of the beer cellar Formation of musty and mouldy-smelling compounds which can migrate from the air in the cellar through plastic pipes into beer Environmental hygiene issues

draught beer flavour issuesMusty / MouldyEnvironmental hygiene issues Musty Damp cellarDetection threshold: 10 ng/lMushroomMouldy Detection threshold: varies

draught beer flavour issuesMusty / MouldyPrevention Maintain a clean, dry environment in the cellar and dispense areas Make sure there are no musty or mouldy odours in these areasCheck for visible mould growth Environmental hygiene issues

Poor Stock Management4

draught beer flavour issuesOld / OxidizedCauseEffectSlow-selling beers Poor stock controlOld beer delivered to pub Beer flavour changes over time – the higher the temperature, the bigger and faster the changePoor stock management

draught beer flavour issuesOld / OxidizedPoor stock management Grainy Like germinating malt Detection threshold: 25 µg/l PaperyLike cardboardDetection threshold: 50 ng/l Caramel Like burnt sugar Detection threshold: varies Acetaldehyde Like green apples Detection threshold: 5 mg/l Damascenone Like berries Detection threshold: 25 µg/l Honey Like sweet mead Detection threshold: 160 µg/l Winey Like red wine Detection threshold: varies

draught beer flavour issuesOld / OxidizedPrevention Make sure the beer delivered to your pub is fresh Store kegs in the cold and for the shortest possible timeEnsure kegs are on tap for the shortest possible time Poor stock management

Summary and Conclusions5

Most draught beer flavour problems which occur in pubs are caused by problems with the pub, not by bad beer supplied by the breweryA great many flavours are associated with poor pub practices If you can identify the flavours in the beer you’re serving to customers, you’ll detect problems early, and fix them before they become issuesSummary and conclusions summary and conclusions Draught Beer Flavour Faults and How to Prevent Them

Summary and conclusionssummary and conclusionsDraught Beer Flavour Faults and How to Prevent Them sietze.wijma@cara-online.com www.aroxa.com