The document discusses the history of carbon dioxide cylinders from their development in 1902 to present day uses. It notes that CO2 cylinders have remained largely unchanged since being first produced as seamless cylinders in 1902. It was during this time period that CO2 cylinders began to be prominently used for dispensing draft beer, increasing their role in the food and beverage industry. The document then discusses modern uses of CO2 cylinders and explores how dry ice could potentially be used to improve the efficiency and availability of dispensing draft beer and carbonated beverages.

2.  Draught Beer Dispensers
*
 Soft Drink Dispensers

3.  To Carbonate  To Dispense

4.  At every single one of these
retailers you will find a
Dispensing System with one
vital piece of Equipment…

5. The CO2 Gas Cylinder

6.  Since 1902, the CO2
gas cylinder has
remained virtually
the same…
 “…Harrisburg Steel
Corporation (Harrisburg Pipe)
installed two new
furnaces and used
the plate process to
produce America’s
first seamless gas
cylinders in 1902…”
* Published June 14. 2005, “A Brief History of Gas Cylinders”, Compressed Gas
Manufacturers Association

7.  In 1904, the gas cylinder
really took off…
 …”Two years later, a
prominently placed carbon
dioxide cylinder would
further advance the cylinder
business, when the
Anheuser-Busch Brewery
displayed a carbon dioxide
cylinder from Harrisburg
Steel Corporation to pump
draft beer at the 1904 World’s
Fair in St. Louis. Beer on tap
became so popular that
many saloons were renamed
taprooms—giving carbon
dioxide cylinders a starring
role in watering holes across
the nation.” *
* Published June 14. 2005, “A Brief History of Gas Cylinders”, Compressed Gas
Manufacturers Association

8.  1921 Advertisement  1938 Advertisement

9.  1939 Advertisement  1943 Advertisement

11.  Carbon Dioxide gas
is a by product of
many petrochemical
industries
 Where it is captured,
cleaned and liquefied

12.  Liquefied CO2 is
transported to
Industrial Gas
Suppliers
 Bottles are
professionally filled
at site centric plants

13.  Transporting CO2
cylinders need to
comply with USDOT
Regulations

14.  Draught Beer has
Cooling needs and issues
that Soft Drink
dispensing does not
have…

15. In the Draught Beer
industry, a constant
challenge centers on
temperature issues and the
time, energy and effort
needed to serve a Draught
Beer at 38*F (optimal)
 “Our mission is to
create innovative
solutions to enhance
the Draught Beer
Experience for the beer
lover – brewer,
distributor and retailer
by ensuring optimal
preservation and
dispensing of the
finest form of Beer –
Draught Beer.”

16.  The higher the beer
temperature - the
higher the CO2
pressure needed to
dispense.
 The higher the CO2
pressure - the higher
the foaming.
 The higher the foaming
- the higher amount of
wasted beer.
Carbonation Scale

17. World Cup 2006
 It was estimated that
nearly 40% of all
Draught Beer could not
be dispensed at
Stadium Concession
Stands and Outdoor
Venues due to the hot
weather in Germany at
the month long FIFA
World Cup tournament
 What should have been this…
 May have led to this…(kidding)

18. How Dry Ice can change the way
Carbonated Beverages are Cooled,
Carbonated and Dispensed…

19.  Dry Ice is Solid Carbon
Dioxide
 It Sublimates (changes)
into CO2 Gas
 Extremely Cold (-109*F)

20.  How is Dry Ice
made?
 Dry Ice is almost 5x
colder than Wet Ice

21.  Where Can I Get Dry
Ice?
› Over 4,500* Retail
Locations including
Grocery Stores, Big
Box Retailers and
Specialty Stores
* According to Airgas, the largest Dry Ice
seller in the US
 How Much does Dry
Ice Cost?
› Around $1.00 –
$1.50 per pound
(retail)

22.  More Energy Efficient
Dry Ice can lessen the heavy load
needed to Cool carbonated
beverages dispensed from kegs
 More Cost Efficient
Dry Ice can lower the amount of
Draught Beer foaming (waste)
Dry Ice can lessen the time and energy
needed to Cool
 More Availability
Dry Ice can open up new areas of
service for Draught Beer
 More Enviro - Friendly
Dry Ice could lessen the heavy Carbon
Footprint for Beer

23.  More Energy Efficient
Dry Ice can lessen the heavy load needed to
Cool carbonated beverages dispensed from
kegs *
* By lowering the amount of electric energy
required for artificial refrigeration directly
to Cool or to create Wet Ice for contact
cooling.

24.  More Cost Efficient
Dry Ice can lower the amount of draught
beer foaming (waste) *
* By improving Cooling efficiencies, Dry Ice
can lessen the amount of CO2 pressure
needed as well as lowering energy bills

25.  More Availability
Dry Ice can open up new areas of service
for Draught Beer *
* Draught Beer service is currently limited
by a number of factors aligned with
Cooling and CO2 pressure issues

26.  More Enviro – Friendly
Dry Ice systems could lessen the heavy
Carbon Footprint for Beer
* By lowering the time and electric energy
currently required for optimal cooling

27.  Option 1: Cooling the
Keg
1. Artificial Refrigeration:
Kegerators or Walk-In
Refrigerators
2. Ice Bath
 Option 2: Cooling the
Beer lines
1. Jockey Box System
2. Flash Chiller

28.  Artificial Refrigeration
1. Keg Refrigerators or
Kegerators can be
found in retail
locations as well as
individual homes
(Man Caves)
2. Walk In
Refrigerators

29.  Wet Ice
1. Kegs are placed in
wet ice baths
2. Ice bags are placed
on top of Keg

30.  Jockey Box System
1. Insulated container
filled with wet ice &
water
2. Keg and CO2 tank
standing at room
temperature
3. Beer is run through
lines that are
submerged in ice bath

31.  Flash Chillers – Ice Bank
1. Keg and CO2 tank at
ambient temperature
2. Beer is pushed through
beer lines located in an
ice bath
3. Flash Chiller/Ice Bank
Unit is similar to an ice
making machine as it
creates an ice bath
inside the machine

32.  In 2006, while creating a
new Kegerator, we first
researched using Dry Ice to
quickly Cool the Keg
 It is estimated that it takes
12-24 hours to cool a keg
from 48*F to 38*F in a
Kegerator – Walk In Refer
 We also tried to create a
Kegerator where the CO2
cylinder wouldn’t sit
outside

33.  Cooling Ring Solutions – Dry Ice using
Pressure Vessels that are placed on top of
Kegs for Contact Cooling
 Cooling Canisters Solutions – Dry Ice using
Pressure Vessels that are placed inside
Jockey Box and some Flash Chiller Systems
 Cooling Bags & Boxes Solutions – Dry Ice
using Pressure Vessels that are placed
inside some Jockey Box and some Flash
Chiller Systems

34.  We created the first of
many different Pressure
Vessels using Dry Ice
 Toroidal Shaped High
Pressure Vessel that
when placed on top of a
Keg, creates intense
contact cooling
 Captures sublimating
CO2 gas
 The Cooling Ring

35.  We have created several
Pressure Vessels that
can be used in Jockey
Box and Flash Chiller
Systems
 These are placed inside
the Ice Baths to preserve
the Cooling and greatly
lessen the amount of wet
ice needed
 Eliminates the standard
CO2 cylinder
 The Cooling Canister

36.  The Cooling Bags &
Boxes These Pressure Vessels
are used specifically for
use in Ice Bank Units and
Jockey Box systems
 They fit in “tight” spaces
 The Cooling Box allows
for easy insertion of up
to 11 lb block of Dry Ice

37.  Dry Ice Solutions
“Keg-U-Later has created solutions to
capture the Cooling and Sublimation
powers of Dry Ice for an alternative way
to Cool, Carbonate and Dispense
carbonated beverages…”

38.  United States Patent
US 7,721,567 B2
May 25, 2010
“Cooling, Carbonating And Dispensing
System For A Liquid In A Keg”