Beer Keg Pump

Product Manual：

I. Core Components of Beer：

1. Water

Comprising 90%–95%, it serves as the primary medium.

2. Malt

Primarily barley malt, providing sugars, flavor, color, and body.

3. Hops

Contributing bitterness, aroma, antimicrobial properties, and foam stability.

4. Yeast

Microorganisms that ferment sugars into alcohol + carbon dioxide.

II. Chemical/Physical Composition of Finished Beer：

1. Water

Primary solvent and continuous phase medium.

2. Ethanol (Alcohol)

3%–6% vol, low alcohol content.

3. Carbon Dioxide (CO₂)

Dissolved gas that creates bubbles, sharpens the finish, and promotes foam.

4. Carbohydrates

Maltose, glucose, dextrins, etc., influencing sweetness and body.

5. Proteins & Peptides

Form foam, contribute mouthfeel, and provide colloidal stability.

6. Flavor Compounds

Esters, aldehydes, phenols, higher alcohols, etc., determining aroma and taste.

7. Minerals

Calcium, magnesium, potassium, phosphates, etc., derived from water and malt.

III. Types of Beer Keg Pumps：

1. Keg Pumps / Liquid Transfer Pumps (Only the following types)

(1) Sanitary Electric Keg Pump (Stainless Steel 304 / 316L)

Suitable for: Small kegs, keg beer transfer, filling

Material: All stainless steel + food-grade seals

Requirements: Low speed, low shear, anti-foaming

(2) Sanitary Centrifugal Pumps

Suitable for: High-volume beer transfer, production lines

Features: Hygienic design with no dead corners, CIP-cleanable

(3) Sanitary Screw Pumps / Peristaltic Pumps

Suitable for: Beer containing yeast, cloudy beer, applications requiring minimal shear

(4) Pneumatic Diaphragm Pumps (Food Grade)

Applications: Explosion-proof workshops, keg extraction, mobile use

Material: Stainless steel / PTFE + food-grade diaphragm

2. Three Mandatory Requirements

(1) Material

Required: 304 / 316L stainless steel

Prohibited: Carbon steel, cast iron, standard rubber (causes corrosion, contamination, off-flavors)

(2) Sanitary Grade

Food-grade hygiene standards, no dead corners, easy cleaning, no leaching.

(3) Low Shear, Anti-Foaming

High shear causes excessive beer foaming, pressure loss, tank overflow, and impaired taste.

3. Pumps Absolutely Prohibited

Standard plastic drum pumps

Standard metal drum pumps

High-shear high-speed liquid transfer pumps

Non-food-grade seals or pumps with lubricant leakage risks

drum pump parameter table：