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Blended Gas Systems

The rise in draft beer has forced restaurants, bars and breweries to pay attention to WHAT it takes to provide the highest quality draft beer.

The perfect more means more profits and less waste.

One integral component of a draft dispensing system is the gas that is used to “push” the product from the keg to the tap. The right mixture of CO2 and Nitrogen guarantees quality and reduces operating costs. The Blended Gas Dispense Systems with its Nitrogen (N2) gas generator is coupled with your CO2 tank. The system not only produces the sufficient quantity of N2 simply generated from the air, but as needed, provides three precise mixtures of gas to meet your quality kegged product requirements. By Using This System, You Will:

Generate beverage grade nitrogen on site
Eliminate over & under carbonation
Provided with or without internal gas blender
Compact technology takes up minimal space (View specifications)
Maintains product quality as intended by the brewer
Increases customer satisfaction & loyalty
Best value in Nitrogen Generation Technology

The Tri-State Carbonation Nitrogen Generator systems will eliminate over carbonation and/or flat beer from you beer systems.

Blended Gas Dispense System Savings

When using the Blended Gas Dispense System along with your CO2 tank, you expect to see average savings of:

Based on Half Barrel Keg 14 Oz. Pints $3 Revenue per Pint	Flat = Over Pour	Foamy = Waste in Keg
Waste per keg	4 - 6 %	7 - 10 %
Oz. lost per keg	79.4 - 114 oz.	138.9 - 198.4 oz.
Pints lost per keg	5.7 - 8.5 pints	9.9 - 14.2 pints
Lost revenue per keg	$17.10 - $25.50	$29.70 - $42.60
Lost revenue per month	$684 - $1,020	$1,188 - $1,704
Lost revenue per year	$8,208 - $12,204	$14,256 - $20,488
LOST PROFIT PER YEAR	$6,997 - $10,373	$12,118 - $17,415

Foamy Beer

Foamy beer is caused by the use of 100% carbon dioxide as a dispense gas in draft systems. By using solely CO2 to pressurize the beer, the total concentration of CO2 in the beer skyrockets, creating foamy beer from the taps. This is manifested as excess head, which is poured out into the tray by the bartender as wasted product. It also creates foamy residue in the keg, meaning that an additional 5% of each keg’s beer is wasted. Finally, the greatest offense of foamy beer is to the customer. Excess head that must be poured out spills over the side of the glass, making it wet and sticky. Furthermore, the raised carbon dioxide content distorts the flavor of the beer, causing it to taste sharp.
Perfect Pour

Using the proper gas mixture is one of the most important factors that influence pouring a great pint of beer. All draft beers are brewed with a certain amount of carbon dioxide dissolved into the beer and it is important to maintain that level of CO2. A 75% nitrogen and 25% CO2 for “nitrogenated” beers like Guinness, Kilkenny, Caffrey’s, etc. which have a relatively low carbonation content (1.2 volumes) and a 50% N2 and 50% CO2 for domestic and craft beers which have a higher CO2 content (approx 2.5 volumes). Maintaining the carbonation content in beer allows you to pour the proper “2 finger” head on every beer from the top to the bottom of each keg resulting in increased yields and profits for your establishment.

Nitrogen (N2) is the perfect choice as a second gas for several reasons. Many beers use nitrogen as an ingredient. The best-known example and the originator of the concept is Guinness Stout on draft. The Guinness brewers go to great pains to dissolve nitrogen in the beer, which improves the quality of the head. Nitrogen (N2) is the ingredient responsible for the “whipped cream-like” foam in the Guinness and other beers like Kilkenny, Boddingtons, Caffrey’s and Murphy’s Stout.

N2, in the right proportion, is required in the gas used to push these beers. Without it, the dissolved N2 would come out of solution and these beers would not be the same. Nitrogen is one hundred times harder to dissolve in beer than CO2. While this is a challenge for the brewers mentioned above, it makes N2 a good choice for dispensing “normally carbonated” beers. N2 is not readily absorbed, does not react chemically under normal circumstances and will not affect beer flavors. N2 is 78% of the air we breathe, making it safer and readily available. Blended Gas Dispense Systems (aka nitrogen generators) filter relatively pure N2 from air and can be a very economical source of Nitrogen. They can be built or used with a blending device and a CO2 source to provide all the gas for any bar or facility.
Flat Beer

Flat beer is caused by distribution methods which use compressed air or the improper mix of beer gas (25% CO2). A 25% CO2 mix does not have enough CO2 for proper dispense of most non-nitrogenated (domestic) draught beers, causing beer to go flat. Flat beer is wasteful because you are putting extra (poor quality) beer in every glass. An ideal 5/8″ head is the equivalent of 4% of a pint, so by pouring flat beer your bar loses 4% of the beer revenue. Air is one of beer’s worst enemies; it begins to destroy the product immediately on contact. The oxygen content of the air acts as a flavor contagion, contaminating the drink with the flavors that the air has been exposed to – every flavor in the room. Additionally, air contributes to the growth of several organic contaminates, and requires more frequent line cleaning. Serving your beer with air is the equivalent to pouring a pint, setting it down, and then drinking it the next day!