2. Decarbonisation of Bag-In-Box beers

Prior to bottling, the carbon dioxide (CO₂) produced during fermentation/storage is reduced to ca. 1g/ltr. At this concentration the beer in the containers can heat up to 80°C (southern countries), without the bag bursting. We use a vacuum pump for decarbonisation.

3. Bottling in the bag

We use an autokap 610FC from Rapak to bottle the beer. The calibratable semi-automatic machine has a capacity of 60 25 litre bags per hour.

To maintain the O₂ pressure of the beer < 0.1 mg/l, a double pre-evacuation with CO₂ intermediate flushing is used.

Optimum hygiene is assured by disinfection of the filling machine and the filling head after every filling process with H₂O₂.

4. Logistics

Per Europallet, 36 packs (BiBs) can be commissioned.
That’s 9 hl per pallet with a total weight of just under 950 kg.

5. Connection to the dispensing equipment

The BiB beer is placed in the cold storage room instead of the barrel. The connector is screwed on and ready simply and easily. After the BiB a Flojet pump (pressure or electric) is positioned to suck the beer out of the bag. After the pump comes the Anker carbonator to aerate with CO₂ to the required concentration, eg 5 g/l. The carbonator must also be connected to a CO₂ cylinder at 5.5 bar pressure. The “finished” beer leaves the carbonator at around 2.5 bar – this corresponds to the normal keg outlet pressure..

6. Serving

The results can be seen at the bar. Consistent quality of beer, since there is no more unwanted carbonisation of the beer in the barrel. Shelf life is longer for the same reason. Biological problems are a thing of the past because the beer is not drawn out of the bags until consumption, and is not previously exposed to CO₂ atmosphere. Even the quality of foam is improved by the fine CO₂ mixture.