Cold is made at the tap, not in the keg.
Conventional draft chills the keg, then fights to keep the beer cold on the way out — glycol deck, trunk line, tower, and a last stretch to the faucet that is usually the warm spot. A jockey box chills once through ice and degrades as the ice melts.
Henrik inverts it. The keg sits at ambient. Two heat exchangers chill the product in the last moments before it reaches the faucet, and the method that brings the glycol and beverage lines into contact along that path is the part we have filed on. The first exchanger does the bulk of the temperature drop. The second trims the beer to serving temperature before it reaches the tower. No warm spot in the last stretch of line, and no installation to commission.
A warm keg costs you throughput, not temperature.
Worldwide patent-pending.
A compressor sized for the job it is actually doing.
Glycol circulates continuously, so the lines never sit still and warm between pours. The compressor is our own design, variable-speed, and it reads the rate of temperature rise rather than just the reading — when glycol climbs faster than normal it steps into its upper output range before the set point is lost. Threshold control waits for the drift, then corrects. Reading the slope means output is already climbing while there is still margin in hand.
2.1 litres a minute, taking product from 20°C to 0°C. Measured under load, not inferred from a datasheet.
Set temperature is 0 to 2°C. Under continuous service from warm kegs the display may read 2 to 3°C above set point while you pour. That is the system working, not a fault.
Built to hold serving temp under load
Henrik chills product in-line, immediately before dispense. The unit holds roughly 0°C at the tap up to a flow rate set by how warm the keg started. Pour faster than that and output drifts toward 4°C, still inside serving range, with controlled head.
Performance at a glance
| Keg temperature | Serves per min · 355ml / 473ml · L/min |
| 4°C — ceiling | ~28 / ~21 · 10.0 |
| 10°C | ~12 / ~9 · 4.2 |
| 20°C | ~6 / ~4 · 2.1 |
| 25°C — volume tested | ~5 / ~4 · 1.7 |
| 30°C | ~4 / ~3 · 1.4 |
30°C ambient. 25°C keg. Ten continuous pours. Output held below 4.1°C.
Twelve ounce pours stabilised at 2.5°C. Sixteen ounce peaked at 4.1°C and settled at 3.8 to 4.0°C. Interval pouring recovers back toward setpoint. Peak volume and extreme heat at the same time may call for minimal pre-chilling. The self-contained cooling covers everything short of that. Every competitor says ice cold; nobody says at what rate, from what starting temperature, for how long. Publishing the exact point where performance changes is what separates a spec from a slogan.
The reason foam stops being a line item.
Flow control on every tap, as standard. It is the mechanism behind the recovered-revenue number, and it is the part of the system the people actually pouring notice first.
Keg changeover has historically cost two or three cups of foam before a tap pours clean. Across 357 kegs at Roots & Blues, at two servings a changeover, that is roughly 700 drinks recovered on keg changes alone.
Roots & Blues asked for flow control on every tap rather than a subset. It is now standard on every Henrik tap for that reason.
Past years we had lots of foaming, especially during peak times when we had little time to fix. This year the tap flow control allowed us to adjust on the fly, especially during keg swaps. This resulted in significant reduction in foam loss.
Steve Woods, Beverage Coordinator, Roots & Blues Festival 2026
What the operator sees, and what the unit tells you.
A 5.5 inch touchscreen carries temperature, PSI, the clean timer and battery state, so pressure can be checked from the front of the unit rather than by crouching at the regulator.
Monitoring runs on a replaceable Pi module. A spare ships with every Pro unit and is designed to be swapped in the field without a technician, which is why most display faults are resolved without the unit leaving service.
Cleaning is clean-in-place. The full schedule, and the cleaning-log requirement that decides most warranty conversations, is on the FAQ.
The 21.5 inch sponsor display is a commercial feature rather than a cooling one and it lives on the H1 and H2 Pro pages.
Where we are, plainly.
Certification for Canada and the US is in progress through a recognised test laboratory. Current documentation is available on request.
The volume test referenced throughout this page was run on 29 January 2026 at 30°C ambient with 25°C kegs.
Operating window is 5°C to 35°C ambient, with eight inches of vent clearance at intake and exhaust. The full list of site conditions is on the FAQ.
Don't take our word for it. Take yours.
We showed our math. Now run yours.