Kenya: Guinness trials a revolutionary technology in Kenya

For over 270 years, the iconic Guinness stout has been synonymous with a rich, creamy head and a smooth, satisfying taste. But achieving that perfect pint in a bustling pub or local bar, especially in hot climates like Africa, has often proven a challenge, Capital News reported on March 1.

Enter the MicroDraught and Plug and Pour systems, Guinness’s latest technological innovation that have undergone trials in five bars in Nairobi, the first in the world. These revolutionary draught systems promise to deliver the consistent, high-quality Guinness experience across the continent, from bustling city bars to remote villages.

The MicroDraught machine, roughly the size of a microwave, utilizes nitrogen canisters to pressurize and dispense Guinness kegs. This eliminates the need for bulky carbon dioxide tanks and complex gas lines, making it ideal for smaller venues with limited space.

Additionally, the MicroDraught system maintains a consistent serving temperature and pressure, ensuring a perfect pour every time.a compact and energy-efficient unit, represents a significant departure from traditional bulky draught systems.

Its smaller footprint makes it ideal for smaller establishments and remote locations, previously unable to offer Guinness on tap due to space or infrastructure limitations. “It’s meant to be placed on your table for all servings,” Steve Gilsenan, the global head of quality at Guinness told Capital Business. The system also boasts a self-contained nitrogen generator, eliminating the need for bulky external nitrogen tanks, further reducing logistical challenges and environmental impact.

But the true magic lies in the Plug and Pour technology. This ingenious system replaces traditional beer kegs with single-use pouches, each containing a precisely measured amount of Guinness and the exact amount of nitrogen needed for the perfect pour. When pouring the beer into the glass in the machine, users will witness a pause. “The pause happens because the formation of carbon dioxide is quite aggressive. This creates that creamy, smooth texture of the beer,” Mr Gilsenan explains.

This innovation addresses several key challenges. Traditional keg systems can be susceptible to temperature fluctuations and variations in pressure, impacting the taste and appearance of the final product. Plug and Pour pouches ensure consistent quality by pre-measuring the nitrogen and eliminating the risk of external factors affecting the beer.

Regular systems often lead to wastage due to leftover beer in kegs that cannot be dispensed completely. The single-use pouches eliminate this issue, minimizing waste and ensuring optimal freshness in every pour.

The lightweight and compact pouches are easier to transport and store compared to bulky kegs, streamlining the entire supply chain, particularly in regions with limited infrastructure. “The Plug and Pour system offers several practical advantages without compromising the taste or quality of the beer. We are confident that as people become familiar with the system, they will appreciate its convenience and efficiency,” said Duncan Onuong’a, Guinness commercial lead for Kenya during a demo at K1 Klubhouse bar along Nairobi’s Limuru Road.

The trials in Kenya, a market with a long-standing appreciation for Guinness, will be critical in evaluating the technology’s effectiveness and adaptability to the African continent. Early signs are encouraging, with both bar owners and patrons expressing enthusiasm for the new system.

Dorcus Muthoni, owner of a popular pub in Nairobi, shared her experience, stating, “The MicroDraught machine is a game-changer for my business. It allows me to offer my customers the perfect Guinness experience, even with limited space, and the Plug and Pour system ensures there’s no waste and minimal maintenance needed.”

Beer lovers, too, have been impressed. Daniel Memusi, a regular customer, commented, “The Guinness tastes smoother and better. It’s always fresh and creamy, no matter how busy the bar gets.”

Mr Gilsenan said mass production of the new equipment will happen by the end of this year while Mr Onuong’a clarified the new technology will not come at an extra cost to consumers.

The potential impact of the MicroDraught and Plug and Pour systems extends beyond just delivering the perfect pint. By making it easier for smaller establishments to offer Guinness on tap, the system can contribute to the growth of the hospitality sector in Africa, creating employment opportunities and fostering economic development.

The success of the Kenyan trials paves the way for a wider rollout of the MicroDraught and Plug and Pour systems across Africa. Guinness is committed to working with local partners to ensure the technology is accessible and adaptable to diverse market needs.

While challenges remain, such as ensuring the widespread availability of the single-use pouches and adapting the system to different power grids across the continent, the potential benefits are undeniable. The innovative technology has the potential to revolutionize the Guinness experience in Africa, bringing the iconic taste and quality to new corners of the continent while fostering economic growth and responsible consumption.

As the iconic stout continues its global journey, one thing remains constant: the pursuit of the perfect pint, now with the help of cutting-edge technology.

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