This technology is widely used but
ccording to reports, beer is the country’s most popular alcoholic tipple, with over eight billion pints
sold in 2018. Over recent years, there’s also been a real surge in interest, with craft beers and micro-breweries adding new products to the mix. In fact Companies House records show that, since 2008, the number of businesses registered as beer manufacturers has increased almost ten- fold. A further report by AB InBev has found that 34% of customers would change venues if the beer didn’t come up to scratch. However, beer isn’t easy to get right. It
needs conditioning in order to be kept and served at the right temperature, and it also has a finite life. The equipment also demands regular cleaning and maintenance to prevent bacterial build-up, which can affect product quality and could even be dangerous.
Ensuring beer tastes great and keeping waste down to a minimum is, however, easier said than done. In many cases, temperature is at the heart of the problem. If it’s too low, the result is chill haze and cloudy beer; too warm, and excess foam can result. Both issues can affect taste and increase waste. There’s plenty of equipment out there to
tackle this problem and ensure beer is served at the correct temperature. ‘Contact cooling’ is the most common and traditional solution – with this, beer from the barrel is carried into a cooler where it is flash chilled in stainless- steel coils beforemaking its way to the font.
isn’t always a perfect solution. It demands significant investment and lots of equipment, all of which has to be located together in one place. For venues with large cellars that’s fine, but many have crowded and limited space; and many smaller venues don’t have a cellar at all. In addition, the tubes transferring the
beer from cooler to font aren’t insulated or cooled, and so can collect heat along the way. The longer the line or dwell time, the more significant this becomes.
A simpler and more cost-effective solution is to follow the example of many leading breweries and invest in tube-in-tube cooling, such as John Guest’s PolarClean, a revolutionary technology to achieve great results in beer glasses. Here, the pipe that delivers the beer from
keg to tap sits inside another tube, which contains coolant that circulates around the beer at temperatures specified by each brand. As well as ensuring the right conditions, this prevents heat transfer and keeps the beer at a reliably consistent temperature to maximise taste and minimise fobbing. As the entire length of the beer line is kept cool, the risk of microbiological activity is significantly reduced, while carbonation control is improved and product waste minimised. Importantly, unlike contact cooling
equipment which has a large footprint and requires very specific configuration – typically
PolarClean is designed to achieve great results in beer glasses
in one location – PolarClean is self-contained and allows much greater flexibility. It can be installed in tight spaces, at a fraction of the cost, and without actually needing a cold cellar or secondary cooler at all. Delivering extra cold beer direct from the keg coupler to font, it’s an efficient and cost-effective solution for any venue, including smaller bars, cafes and restaurants.
Like many pioneering ideas, PolarClean originated from a very different technology. Part of the RWC family of brands, John Guest was established in 1961 and would go on to invent the push-fit concept in the 1970s to create easy, reliable, leak-free seals for compressed air systems. Before long, the same core technology was adapted to make life easier across other industries, including hospitality. As a result, PolarClean’s ease of
installation and efficiency of service build upon John Guest’s original Speedfit push-fit concept, while adding the additional benefits of the innovative tube-in-tube technology that this specific solution is recognised for. This means it can be easily installed and maintained without specialist tools, while maintaining the right temperature for each beverage dispensed via the system throughout. Finding such improved ways of doing things is part of John Guest’s DNA. Furthermore, as well as serving a great
pint to keep people coming back, PolarClean delivers more revenue per keg – a vital consideration in these competitive and cost-conscious times.
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