No scientist am I and when I see phrases like “restrictor disc” and “N2 pressure to a heat exhanger” or going even further to “inline liquid & gas infuser”. I do not think of craft beer. Seems more like mechanic lingo to me.
But it is part of the mechanical engineering for the draft system called AeriAle which is a byproduct of a team-up between Dogfish Head Brewery and AC Beverage.
The end goal is to drink barrel-aged beer directly from the barrel at the proper temperature and pressure levels.
I am not going to tell you that I understand the process. For that I would need an extra brain and a side by side comparison of the same beer from different taps but I do applaud the creativity and nitro dispense in the US could use a boost.
Maybe this is it. And if an East Coast Eataly restaurant has one, maybe the new Eataly in Century City might too.