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Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised.
Alternately, the keg can be kept at ambient temperature and served using a "jockey box", consisting of a cooler with beer coils (50–120-foot-long (20–40 m) metal dispensing lines arranged in a coil) and filled with ice, which acts as a heat exchanger to cool the beer to serving temperature by the time it reaches the faucet. European ...
Sodas are carbonated up to 5 volumes of CO 2, which requires a pressure of 38.9 pounds per square inch (2.68 bar) at a serving temperature of 40 °F (4 °C). Beers are carbonated from 1.5 to 4.5 volumes of CO 2 , depending on the style; typical pressures are around 10–20 psi (0.69–1.38 bar).
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A crucial part of any draft beer system is the keg coupler, the part inside the kegerator that taps the keg. Different types of kegs require different keg couplers, [3] so considering what you plan on serving is important in order to purchase the appropriate coupler. System D (U.S. Sankey) – standard for North American beer
Most drinkers prefer pale lager to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial stout to be served at room temperature. [146] Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C or 45 °F) for "light" beers (pale lagers); chilled ...
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Beer in England is usually served at cellar temperature (between 10–14 °C (50–57 °F)), [citation needed] which is often controlled in a modern-day pub, although the temperature can naturally fluctuate with the seasons. Proponents of English beer say that it relies on subtler flavours than that of other nations, and these are brought out ...