Publishing the route on a map isn't a good idea - I expect students and the like will try to tap into it on a regular basis.
[Didn't have to think too hard about the icon though.] :-)
Bruges brewery De Halve Maan (The Half Moon) is about to open the valves on a €4m beer pipeline designed to carry vital supplies the 3.2km from its city centre production facility to its bottling plant. The subterranean ale conduit was the brainchild of De Halve Maan's head honcho Xavier Vanneste, who wanted a solution to the …
Likewise the Brewer on the Bridge in Sheffield, next to Whitbread's brewery.
A while ago though. The brewery is no longer there. And the pub was probably not called that for long (possibly formerly the Lady's Bridge Inn), if it's even still there.
And if anyone's thinking Whitbread don't count as proper beer, if my memory serves the beer in question was Gold Label (barley wine), at one time the strongest regularly brewed beer in the UK, at nearly 11%.
Yup - we did the brewery tour. The woman guide was brilliant - completely dry humour. "Before you start drinking in our bar, you will write down the name of your hotel on a piece of paper. This is so we can put you into a taxi when we decide that it is time for you to go. Do not say "the hotel next to the big church". We have sixteen of them. "
We were there in 2012 to avoid the Queen's Diamond Jubilee celebrations in the UK. This weekend the UK will be celebrating her 90th birthday - and Mrs Smudge and I will be in Norway.
The length of the pipe means that using line cleaner is going to be tricky. The stuff used by pubs is corrosive (and actually has to be very heavily diluted). If you leave it in the line too long it'll cause the inside to become pocked. The pocking causes the build up of biofilms to happen more rapidly meaning you have to clean more often.
A line that is kilometres long is going to take quite a while to flush through.
"I have it on good authority that they're going to strap abrasive pads to a cat and push it through using a really long flexible pole."
Having attempted to use a cat for cleaning purposes before, I can attest that it is not the best idea in the world (no matter how fun it sounds!)
Although, I did have a cat who enjoyed being pushed around at the end of a mop, until I soaked the end of it and he got drenched. He didn't like it anymore after that, or me...
The alcohol content if beer isn't anywhere near high enough to be antiseptic. Beer is basically liquid bread and is a perfect breeding ground for all sorts of micro-organisms.
Presumably you've heard the old tale that people used to make beer because it was safer than drinking the water. However, this is because part of the brewing process involves boiling the water, not because the beer contains alcohol.
The hops have antiseptic properties, which is why India Pale Ale was heavily hopped - so it could survive the long voyage to India.
Apparently those properties are strong enough that you don't have to pre-boil hops to sterilise when dry-hopping ( which is when you add some hops to an already fermenting beer in order to add aroma ).
However, this is because part of the brewing process involves boiling the water, not because the beer contains alcohol.
It is also because an infection will often turn the beer, and this causes a noticable change in taste. Therefore the drinker (or, if they are doing it right, the publican) will know, on first sip, that the beer should not be drunk.
Normally, beer is brewed flat (it's not brewed under pressure - all beer is reasonably flat as it is brewed). Commercial beer is then sterilised, then put into kegs or bottles and artificially pressurised with CO2.
Home-brew, and some smaller (especially micro) breweries add a small amount of sugar at the bottling or kegging stage, without sterilising, to kick the yeast back into action, and produce enough CO2 to pressurise it and get it to the right fizzyness.
I would dread to think what the pipeline would look like after a few days if there was live yeast still in the beer, so I assume it is filtered and sterilised first. Residual small amounts of CO2 could easily be kept in solution by a small amount of pressure in the line.
When the beer is brewed, there is a fair bit of Co2 in suspension. Not enough for drinking, but probably enough to cause fobbing.
( I make my own beer, so I know the process. I've had endless problems with fobbing between my refridgerated cornie's and tap, I'm sure these guys know what they're doing though - I was just asking what )
I could NOT have asked for a better birthday present :).
However, I must plan ahead. This is in a country where the water supply comes into houses at such a pressure that in its regulated down form it still hits 6 bar (87 PSI). In the UK it tends to average at approx 0,7 bar (10 PSI), but it's easier illustrated: a fully flushed toilet water reservoir refills in under a minute :).
It thus stands to reason that that pipe isn't going to be subtle about pressure either, and making a hole may result in a flow of beer that even a born and bred Glaswegian cannot keep up with.
But it would be fun to try :)
De Halve Maan is the last brewery left inside the historic city limits of Brugge and make a big deal of this in their advertising. Strangely as central Brugge is a UNESCO World Heritage Centre they were reluctant to allow a modern bottling plant to be built next to the brewery. Solution, build the plant outside the city with the rest of the light industry and take the beer to the plant.
I recommend trying the Straffe Hendrik Quadruple 11% ABV and extremely drinkable
There used to be a vinegar pipeline in Birmingham which ran between two HP sauce factories. To do so it had to cross over the Aston Expressway - i.e. the A38(M) - and was hidden inside one of the overhead gantries carrying matrix signs.
See here for a photo - http://pathetic.org.uk/current/a38m/photos/pages/000_0007_jpg.shtml
...planning just how to tap the polyethylene pipe, Vanneste said this would prove "impossible", rating the tube as "stronger than steel".
Highly-oriented polyethylene fibers (e.g., Spectra) may have tensile strengths in excess of 200,000psi (1.4 GPa), which exceeds most steels (everyday steels stay below 100,000psi, but the range of steels is about 40,000 to 350,000psi, 276MPa - 2.4GPa).
But polyethylene pipes aren't made out of Spectra. They have tensile strengths around 3200psi (22MPa) for high density polyethylene. Further, they're very soft regardless of strength - 75,000psi carbon steel scissors would cut 200,000psi Spectra fibers all day long without dulling.
The pipe isn't stronger than steel, and any steel cutting tool would have an easy time tapping the pipe.
That said, I noticed some comments about cleaning the pipe: polyethylene is a good choice in this application because it is highly resistant to most cleaning chemicals (and beer). The smooth surface of polyethylene piping makes it a poor substrate for fungal or bacterial growth. The downside is that abrasive cleaning is not recommended because that will wear and scuff the surface of the pipe, eroding it easily.
Biting the hand that feeds IT © 1998–2020