Modern Dispense Systems and Coated Brass Equipment – is this up to date? Results of an Investigation

For more than ten years different committees and boards have been discussing the very controversial usage of coated brass equipment in beer dispensing systems. For many years now, the use of those components has been forbidden or recommended not to be used in many countries [1, 2]. However, they are still being used in Germany today. The repeated efforts and recommendations of the “Arbeitskreis Getränkeschankanlagen des Deutschen Brauer-Bundes” to use solely equipment made of stainless steel have not yet penetrated into the awareness of all responsible persons in breweries as well as at suppliers [3]. Due to the fact that no scientific data is available, scientific proof became a necessity. Several investigations were carried out to determine the amount of lead released from coated brass equipment which came into contact with beer. This was done to investigate whether the the usage of these components would affect the quality of draught beer or not.

After a preliminary screening, two systematic test cycles under realistic conditions were completed to figure out the impact of coated brass hose nozzles and beer taps had on the quality of the beer which consumers are served by means of restaurants and pubs. The release of lead and other elements (element spectrum according to PV AAS030) was measured as well as the surface condition after a certain time of usage. Additionally a general material analysis was done by the German Bundesanstalt für Materialprüfung, BAM, in Berlin.

As a result of these investigations it was shown that the measured lead contents (around 0,2 mg/l) are debatable but, because of missing legal basis, not enough to convince experts to a common action.

From the investigations another definite result was consequent: The main aspect for a prohibition of coated brass dispensing equipment is the delamination of the coating, and the corrosion after the delamination.

BrewingScience - Monatsschrift für Brauwissenschaft, 65 (November/December 2012), pp. 150-155