05.05.2010
Now that an increasing number of outlets in the US are working with KeyKeg it is gradually becoming clear that the quality of the beer tapped in many parts of the US is not optimum. The outlets frequently only become aware of this when they notice the difference with beer tapped from KeyKegs. A great many bars and restaurants seem to have only 1 uniform tap pressure for all of the beers on tap. Fear of over-carbonisation means that the tap pressure is structurally too low, so that almost all of the beers become ‘flat' after several weeks. However, in the KeyKeg the beer is separated from the propellant gas. This means that beers in KeyKeg can be tapped with a considerably higher pressure. It is frequently necessary to fit a second pressure regulator to the installation in order to prevent the conventional kegs from becoming over-carbonised. Naturally, an additional advantage of beers with KeyKeg is the longer life span after opening. Standard tap pressures of 2.5 bar / 51 PSI in combination with a compensator can resolve approximately 80% of the tapping problem at bars and restaurants. No wonder that KeyKeg is highly appreciated by users.
