THE DRAUGHT ART FLOWS THROUGH THE TAP

The wide range of existing beers, each with its special taste and features, has given rise over time to many draught methods related to the main brewing traditions.

One is the Alpine-German draught, which requires a large head, unlike the Belgian-Dutch draught, which obliges to “cut” the foam pouring out of the glass with a small spatula; on the other hand, the traditional Anglo-Scottish draught  requires maximum care to create very little foam. 

Each draught equipment relies on a tap in the  draught final phase, the last link of the chain for a perfect draught, but for sure one of the most important ones. The tap ensures an excellent dispensing of the beverage and must respect and enhance its organoleptic properties. A fundamental feature is the constant diameter: a good tap must ensure an opening and closing without uncertainties, preventing turbulences or obstacles to the beer flow.

Trying to meet the requirements of brewing traditions of various countries, the Celli Group has developed over the years the widest range of taps in the world, with models now a cult in the industry, like the Celtic, with a vertical piston for a draught in pure English style, the Globus, first tap in the world with a direct passage, or the historic FC tap, with horizontal piston opening, equipped from the beginning with a stainless steel compensator.