Kombucha dispenser from keg to tap
Kombucha kegs are stainless steel containers designed to store and keep kombucha in optimal condition; there are also plastic kegs with an internal bag. These kegs are corrosion-resistant and designed to withstand the pressure needed to maintain the proper carbonation of the kombucha.
Connections and tubing are essential for transporting kombucha from the keg to the dispensing 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 beverages, as these taps are designed to handle the unique characteristics of kombucha properly 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.
It is essential to carry out regular maintenance of kombucha dispensing equipment, including cleaning and disinfecting the lines and taps, as well as checking connections and seals. Proper maintenance ensures the quality and safety of the kombucha served.
Keg-to-tap kombucha dispensing 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 keg-to-tap kombucha dispensing include the kombucha keg, the appropriate fittings and beverage lines, the cooler, the pressurization system (usually using CO2), and the dispensing tap.
Keg-to-tap kombucha dispensing offers several advantages, such as reducing glass waste, requiring less storage space, lowering environmental impact thanks to less packaging, and reducing the likelihood of kombucha oxidation, as 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 properly and to maintain the correct pressure for the kombucha being dispensed.