Pressure Gases Used in the Czech Republic

The use of air as the driving gas results in oxidation caused by oxygen and ozone. Today’s brewing world is looking at the anti-oxidant properties of beer, which have a positive impact on health. But what good are these effects to us if we eliminate them in the keg? Beer oxidation also causes significant changes in flavour. For these and many other reasons, breweries are expending huge amounts to reduce the contact of beer with oxygen to a minimum.

CO2

Advantages:

• Inert gas preventing beer oxidation.

Disadvantages:

• If the amount of the beer drawn is low and the temperature is low, it dissolves in beer. The beer is then oversaturated with CO2

N2

Advantages:

• Inert gas preventing beer oxidation.

Disadvantages:

• If the temperature is higher, natural CO2 escapes from the beer. The beer is flat.

Air (compressors)

Advantages:

• Part of the current equipment of many pubs.

Disadvantages:

• Oxygen – beer oxidation (beer is flat), environment for the multiplication of organisms.
• Beer contamination from the compressor environment.

Mixture of technical gasses (CO2+N2)

Advantages:

• Inert gas does not influence the taste characteristics of beer.
• The ratio of gases can be adjusted according to the beer type; standard: CO2:N2 – 1:1
• Supplied in steel bottles for the food industry – a guarantee of microbiological purity.
• Meets the requirements for the standard beer quality and reduction of the microbiological risks (worldwide trend).

Disadvantages:

• Higher costs by 0.15 – 0.17 CZK per 0.5 l beer.

Comparison of costs for air compressor technology and gas mixtures:

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