Still huge mistakes in the final step?
Without question, our beer is brewed with very great care and the qualitative condition of delivered keg beer meets the highest standards. Beer delivered to restaurants and pubs practically always tests negative. However, in the second half of the 1990’s, concerns were voiced about hygienic shortcomings in dispensing draught beer, disquieting customers and shaking up breweries.
Apart from ongoing hygienic shortcomings in dispensing of draught beer, a second problem has still not been completely solved.
Every brewer fills his beer with a certain CO2 content. For bottom fermented beers, this ranges between 4 and 6 g/l and can be somewhat higher for top fermented beers.
Strictly speaking, a change of CO2 content contravenes German Dispensing Equipment Regulations § 9: "(....
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