Program Book - Master Brewers Association of the Americas

P-181
Latest standards in beer dispense
JOHANNES TIPPMANN (1), Klaus Dorsam (2), Albert Hovel (3)
(1) TU München – Weihenstephan, Lehrstuhl für Maschinen-
und Apparatekunde, Freising-Weihenstephan, Germany; (2)
Berufsgenossenschaft Nahrungsmittel und Gaststatten, Mannheim,
Germany; (3) Deutsches Institut for Normung, Berlin, Germany
This paper gives an overview of the technical and hygienic
requirements in dispense systems in Germany. Until 2003, Germany
had a law concerning the handling of dispense systems. In the
course of streamlining of administration and the introduction
of new European legislation, the old instructions were replaced
by new regulations for this area of expertise. This problem exists
not only for dispensing equipment. All fields of the industry have
similar problems and have created advanced solutions. The laws
represent the state of the art and best practices. For years, the DIN
German Institute for Standardization has provides guidelines for
better communication between the various parties. With the new
legal situation, industrial standards have become more important.
Therefore new and updated DIN standards were developed. All
the requirements are exposed in these papers. Compared with
the situation in other countries, German hygienic and safety
regulation standards are very high. They are scientifically approved
and certified. In Germany there are a number of DIN standards
for dispense systems. These include technical requirements for
fittings, couplings and screw threads as well as cleaning intervals.
DIN standards are always kept updated and evaluated every 5 years.
The author’s institution carries out experimental tests regularly.
The poster will show a synopsis of available German standards for
dispense systems with the most important contents like dispensing
equipment, kegs, fittings, hygienic design, materials, cleaning and
corresponding results of the latest tests.
Johannes Tippmann graduated from university in 2004 as a
diploma engineer for brewing sciences and beverage technology. In
2005 he started his Ph.D. thesis studies with Professor Sommer on
solids handling in the brewhouse. Since 2000 he has worked as a
student research assistant in dispensing systems and obtained lots
of experience in this subject area. He is now responsible for research
issues in dispense systems at the institute. He is also a member of
the Dispensing Systems Technical Committees of the Government
Association for Food and Catering Industry (BGN) and of the DIN
German Institute for Standardization.
P-182
Non-returnable kegs bigger than 5 liters as a new way for beer
export
JOHANNES TIPPMANN (1), Jens Voigt (1), Karl Sommer (1)
(1) TU München – Weihenstephan, Lehrstuhl für Maschinen- und
Apparatekunde, Freising-Weihenstephan, Germany
Exporting beer all over the world creates a big problem in the return
of empties. When using barrels, breweries report deficits of up to
20% of the delivered containers. Growing investment costs for new
barrels, high capital lockup, expensive return transport costs and
other causes have led to new investigations in packaging beer in kegs
for export. At the moment, there are four systems which have been
introduced in the market or will launched in the near future. They
all are non-returnable keg-systems. One system is a keg made of PET
that is comparable with the production of PET-bottles. The system
has standard fittings so it can be used in every conventional tap
system. The second system is also a PET-container, but it has a bag
inside. The advantage of this system is that the beer can be conveyed
with pressure air. The third development is also a bag-insidesystem.
The technical innovation of this system is the reduction of
the CO 2 -content of the beer to 1 g/l. Before tapping the beer it is
carbonated to the desired level. Looking like a steel keg, a one-way
keg is the fourth disposable keg system. Its construction is built like
a regular steel container but with the advantage that all materials are
recyclable plastics. This paper compares technical and technological
aspects, advantages and disadvantages. But all systems can save
money when exporting beer.
Johannes Tippmann graduated from university in 2004 as a
diploma engineer for brewing sciences and beverage technology. In
2005 he started his Ph.D. thesis studies with Professor Sommer on
solids handling in the brewhouse. Since 2000 he has worked as a
student research assistant in dispensing systems and obtained lots
of experience in this subject area. He is now responsible for research
issues in dispense systems at the institute. He is also a member of
the Dispensing Systems Technical Committees of the Government
Association for Food and Catering Industry (BGN) and of the DIN
German Institute for Standardization.
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