Brilliant
Points of departure
A revolutionary system. A completely new concept. Top-notch
innovation. The superlatives for the David Dispense System are
countless. David Dispense System is the name of the new beer
dispense installation, which Heineken especially developed for
on-premise outlets where the sale of beer is a matter of
secondary importance. The David Dispense System can do
without cleaning and yet produces Heineken draught beer of
perfect quality.
The new system, which will be marketed on a relatively large scale
in the next few years, has been especially developed for the
catering outlets selling a maximum of 75 glasses of beer daily.
These low sales make it impossible to use a conventional beer
dispense installation, because a keg must be emptied in maximum
three days after opening. If it remains connected to the dispense
installation longer, chances of unwanted micro-organisms
developing in the lines of the dispense installation will increase.
This has an adverse effect on the high quality of Heineken beer,
and this aspect of quality control is the reason why Heineken sets
a limit prior to complying with requests from bar owners.
As with many innovations, the concept of the David Dispense
System is brilliant in its simplicity. To prevent the growth of
unwanted micro-organisms the beer is chilled from the keg to the
point where it leaves the dispense tap. The 20-litre keg is placed
inside a refrigerator and is cooled to the right temperature in
eight to sixteen hours, depending on the climatic conditions.
The refrigerator can accommodate two kegs, so that the bar
owner always has a second keg of the right temperature ready.
At the brewery, a disposable beer tube has been connected to
the keg. This tube comprises a facility for connection to the keg
and a beer line ending in a dispense tap. Thanks to an ingeniously
cooled tube insertion system, the bar owner can connect the
beer line in a matter of seconds.
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When the keg is empty, the beer line and dispense tap combination
are removed from the installation and the empty keg (with the
beer line) is returned to the brewery. "The beer is never in contact
with the dispense installation itself. That's why cleaning of the instal
lation is no longer necessary," explains Hans Schutt, who works as
a consultant at the Heineken Draught Beer Competence Centre.
At the brewery, the keg is cleaned, filled and fitted with a new
beer line. It is not possible to use the beer line more than once.
Thus, an extra guarantee is created to ensure that the consumer
is served top-quality Heineken beer.
No cleaning, no maintenance. These were the points of departure
for the development of the David Dispense System. A further
requirement was that it should be possible for a keg to remain
connected to the system during a few weeks without this causing
any problems. "We have meanwhile perfected the system to a
level where we can guarantee our high quality standards for beer
during a period of three weeks," says Hans Schutt, proud of what
has been achieved. Thus, the system offers the guarantee that
top-quality Heineken beer is served during a period of three weeks,
at the right temperature and under the right constant pressure.
Thanks to the automatic correct equilibrium pressure setting,
chances of flat or high beer are reduced to zero with the David
Dispense System.
A nicely dispensed glass of beer cannot do without carbon dioxide.
For the David Dispense System, Heineken has opted for a standard-
size C02 bottle placed outside the refrigerator. A mechanism
sliding onto the keg connection ensures that the carbon dioxide
can reach the beer. This same system guarantees that the keg is
automatically disconnected as soon as the C02 bottle is empty.
