Kombucha dispenser from keg to tap
Kombucha kegs are stainless steel containers designed to store and keep kombucha in optimal conditions; there are also plastic kegs with an internal bag. These kegs are corrosion-resistant and designed to withstand the pressure required to maintain the proper carbonation level of kombucha.
Connections and tubing are essential for transporting kombucha from the keg to the tap. This tubing must be made from suitable materials, such as stainless steel or food-grade plastic, to prevent contamination and ensure the quality of the kombucha.
Kombucha requires a pressurisation system to maintain its carbonation and prevent oxidation. CO2 is generally used to pressurise kombucha. The pressurisation system includes a pressure regulator and a CO2 cylinder, which allow you to adjust and maintain the correct pressure in the keg.
The dispensing tap is the device that allows kombucha to be served directly to the consumer. It’s important to use a specific tap without filters or flow compensators for non-alcoholic or low-alcohol drinks, as these taps are designed to properly handle the unique characteristics of kombucha and maintain its quality during dispensing.
To keep kombucha at the right temperature during dispensing, a refrigeration system is required. This may include a keg fridge, an in-line liquid chiller or an ice-bank system that cools the lines and tap.
Regular maintenance of kombucha dispensing equipment is essential, including cleaning and sanitising the lines and taps, as well as checking connections and seals. Proper maintenance ensures the quality and safety of the kombucha served.
Kombucha dispensing from keg to tap is a method of serving kombucha stored in kegs directly through taps. This method offers a convenient way to serve kombucha in bars, restaurants, and at events, and is similar to the systems used to dispense beer, wine, and other beverages.
The key components for dispensing kombucha from keg to tap include the kombucha keg, the proper fittings and beverage lines, the cooler, the pressurization system (usually using CO2), and the dispensing tap.
Dispensing kombucha from keg to tap offers several advantages, such as reduced glass waste, less storage space, a lower environmental impact due to less packaging, and a lower likelihood of kombucha oxidation, since it is kept in a pressurized environment and protected from sunlight.
Although it is possible to use standard beer taps to dispense kombucha, it is recommended to use a tap specifically designed for non-alcoholic or low-alcohol beverages. These taps, without filters or flow compensators, are designed to properly handle the unique characteristics of kombucha and maintain its quality during dispensing.
CO2 gas is generally used to pressurize kombucha in a keg-to-tap dispensing system. This gas helps maintain the proper carbonation of the kombucha and prevents oxidation.
As with any dispensing system, it is important to carry out regular maintenance, such as cleaning and sanitizing the lines and taps, as well as checking fittings and seals. It is also important to ensure that the pressurization system is working correctly and to maintain the proper pressure for the kombucha being dispensed.