Draft Dispenser Pressure Control for Ultra-High Gravity Beer
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Solution Overview
Problem
Existing dispensing systems for ultra-high gravity beers fail to maintain optimal carbonation and foaming characteristics when blending with carbonated water, often resulting in excessive foaming due to pressure drops at the point of dispensing.
Innovation Solution
A beverage system with a hybrid configuration that includes a significant length of fluid line between the mixing point and the dispensing tap, maintaining pressure between 10 psig and 40 psig, and using cooling methods like coiling coils in an ice bath to smoothly lower pressure, ensuring gas remains in solution and preventing foaming.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ultra-high gravity beer is blended with carbonated water at the point of dispensing, then beverage strength and carbonation are achieved, but excessive foaming occurs due to pressure drops
Solution Approach 1:
The system performs preliminary mixing of ultra-high gravity beer and carbonated water in a blending tank before dispensing. This preliminary action allows the mixture to reach equilibrium pressure and temperature conditions, preventing excessive foaming during actual dispensing while still achieving the desired alcohol concentration and carbonation levels in the final beverage.
Solution Approach 2:
The patent introduces an intermediary blending tank as a mediator between the storage containers and the dispensing system. This intermediary component allows pressure equalization and complete mixing to occur before the beverage enters the dispensing lines, thereby eliminating the pressure drop that causes excessive foaming while maintaining the required beverage composition.
2Object-generated harmful factors
If pressure is maintained high to prevent foaming, then gas remains in solution, but carbonation quality deteriorates
Solution Approach 1:
The system changes pressure parameters dynamically - maintaining high pressure (10-40 psig) during mixing and storage to keep gas in solution and prevent foaming, then allowing controlled pressure reduction during dispensing through properly sized lines. This parameter change approach maintains both foaming control and carbonation quality at different stages of the system.
Solution Approach 2:
The patent ensures continuous pressure maintenance throughout the entire fluid path from the blending tank through the dispensing lines. By eliminating dead legs, air pockets, and pressure drop zones through continuous flow design and proper line sizing, the system maintains continuous useful action of pressure containment, keeping gas in solution throughout the entire beverage path while allowing controlled dispensing.
3Object-generated harmful factors
If fluid line length is extended to maintain pressure, then foaming is reduced, but system complexity and installation difficulty increase
Solution Approach 1:
The patent applies pneumatic principles by using gas pressure (10-40 psig) as the driving force to maintain continuous flow through extended fluid lines. This pneumatic approach allows the system to overcome the complexity of long line installations by using pressure-driven flow that naturally fills and purges lines, eliminating the need for complex pumps or mechanical delivery systems while reducing foaming through maintained pressure.
4Object-generated harmful factors
If pressure is reduced for smooth dispensing, then foaming decreases, but gas breaks out of solution
Solution Approach 1:
The patent applies local quality by creating different pressure conditions in different parts of the system - high pressure (10-40 psig) in the blending tank and supply lines to maintain gas in solution, and controlled lower pressure at the actual dispensing point to allow smooth pouring. This local differentiation of pressure quality allows the system to maintain gas solubility where needed while enabling smooth dispensing where required.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system achieves a smooth pour with consistent foaming characteristics similar to keg-on-draft systems, maintaining gas in solution and preventing excessive foaming by controlling pressure and using extended fluid lines with cooling techniques.
Implementation Method 1
cooling methods like coiling coils in an ice bath to smoothly lower pressure
Implementation Method 2
A beverage system with a hybrid configuration that includes a significant length of fluid line between the mixing point and the dispensing tap, maintaining pressure between 10 psig and 40 psig, and using cooling methods like coiling coils in an ice bath to smoothly lower pressure
Data Source
AI summary
A beverage system that produces a beer includes a first source comprising uHGB, a second source including a carbonated and/or nitrogenated water, a first fluid line fluidly coupled to the first source and configured to allow the uHGB to flow from the first source through the first fluid line, a second fluid line fluidly coupled to the second source and configured to allow the water to flow from the second source through the second fluid line, a mixing point, that fluidly couples the first fluid line to the second fluid line, configured to allow the uHGB to blend with the water at the mixing point to produce the beer, first and second one-way valves on either side of the mixing point, and a third fluid line fluidly coupled to the mixing point and configured to allow the beer to flow to a dispensing tap.