Winzerer Fähndl to use beer pipeline - Munich

Tent sitting on underground reservoir

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The Wiesn has come a long way from the rough and tumbledown wooden beer shacks seen on some paintings in the current exhibition at the Stadtmuseum (well worth visiting, by the way). The humble barrel first gave way to hogsheads, then to tank trucks and alumin(i)um containers, and now the Winzerer Fähndl has taken efficiency one step further and installed an underground pipeline from its three vats holding 28,000 liters of beer each to the tapping stations in the tent. The pipeline holds 2,400 liters of beer at any time, the beer is constantly flowing but at a speed slow enough to prevent excessive foaming – so the tent manager Peter Pongratz (landlord of the famous Nockherberg) hopes. The 300 meters of pipe meander in a large square a good meter below the surface and under the tent’s wooden flooring, creating a de facto lake of beer.

Die Leitung ist 300 Meter lang und verläuft in einem großen Quadrat gut einen Meter unter dem Zeltboden. Wenn die Leitung gefüllt ist, befinden sich insgesamt 24 Hektoliter Bier darin - die Fließgeschwindigkeit ist allerdings minimal, damit kein Schaum entsteht, man könnte daher von einem golden glänzenden Biersee sprechen.
This pipeline allows Pongratz to fill his beer into one central supply unit, opposed to the other tents that have one storage tank for each tapping station, taking up to five hours to fill. The new installation can be filled by the delivery trucks in one hour. The trucks pick up the beer, chilled to -1°C, at the brewery; by the time it reaches the tent the beer has warmed up to 0°C and is filled into the immense tanks. There it continues warming up to app. 3°C before being pumped into the pipeline with its diameter of 10 cm, enclosed by insulation material 20 cm thick. In the last four to six meters before reaching the tap the beer passes through a flux cooling system to ensure a temperature of 6 to 7°C when tapped, the ideal temperature for Märzen beer.

Der Weg des Bieres ist eine Wissenschaft für sich. Er beginnt in der Paulaner Brauerei, wo es bei minus ein Grad in Tankwagen gefüllt wird. Mit etwa null Grad kommt es am Winzerer Fähndl an, und wird in die drei Riesentanks gefüllt. Dort kann der Gerstensaft noch zwei oder drei Grad wärmer werden, bevor er in die unterirdische Leitung fließt. Die Rohre haben einen Durchmesser von 10 Zentimeter für den Bier-Durchfluss, umschlossen von einer 20 Zentimeter dicken Dämmung. Die letzten vier bis sechs Meter zur Schenke kommt noch ein zusätzlicher Durchlaufkühler hinzu, damit der Gast seine Maß Bier mit einer anständigen Temperatur von sechs bis sieben Grad bekommt.
Pongratz is thrilled by the concept of turning on a tap and receiving beer the way a kitchen tap provides water. Theoretically. The system has not yet gone live, testing is planned for this week, providing ample time to iron out any wrinkles and kinks.

Source: Süddeutsche Zeitung, no. 197, Friday 27 August 2010 , page 40, Carla Christina Bleiker
"..a de facto lake of beer." Anyone up for some skinny dipping?

And De Facto beer is my favourite.
How long before a drunkard with a drill goes all BP on that pipeline...
Any chance of this becoming part of Munich's utility services?
Yeah, that's a good one! I could go with a day without gas, but a guaranteed flow of beer would be the best!
Hah .. Internet outlet next to the beer outlet in your apartment
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