raughtflow
Murphy's Irish Stout also in cans in UK
AE
RJSH MURPHYS
draught
Draught
raught
draught
12
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good glass of Murphy's has to
have a firm, creamy head of
foam. Provided that the dispen
sing equipment is properly adjusted, a
glass of draught Murphy's will meet
these requirements. That's because,
in addition to the carbon dioxide pre
sent in the beer, nitrogen is also
added to the beer during dispensing.
This improves the beer's taste and
gives it a firmer head.
Bubbles
Murphy's from cans was a com
pletely different story. The creamy
head that is so typical of Murphy's was
missing because the can contained
the carbon dioxide but not the requi
red nitrogen. Whitbread experts, with
the help of Heineken, recently develo
ped a method to give stout from cans
the same head of foam as stout from
the dispenser: the 'draughtflow syst
em'.
Inside the can a capsule with ni
trogen is fitted in such a way that -
after the can is opened - the nitrogen
is released, triggering off a cloud of
fine bubbles which have a favourable
effect on the flavour of the beer and
also ensure a firm head of foam equal
in quality to that of a glass of draught
stout.
Development work on the
draughtflow system took more than a
year. The new system is now in use
for Murphy's Irish Stout for the British
market and also for Boddingtons
Bitter in the UK.
THE WORLD OF HEINEKEN
Murphy's Stout is now
also available in cans in
the United Kingdom.
Problems with the fa
miliar creamy head of
Murphy's have been
solved by experts from
Heineken and White-
bread (who produce
Murphy's under licence
for the UK) by develo
ping the draughtflow
system for use in cans.
