Technology

Cold is made at the tap, not in the keg

Conventional draft chills the keg, then tries to keep the beer cold along the line, and the last stretch to the faucet is often the warmest. Jockey boxes chill once with ice, and performance drops as the ice melts.

Henrik keeps the keg at ambient temperature. Two heat exchangers in series chill the beer just before the faucet. A warm keg costs throughput, not temperature.

HOW IT WORKS ON-DEMAND COOLING, KEG TO GLASS A closed-loop glycol circuit controls beer temperature along the full path to the faucet. BEER PATH GLYCOL CIRCUIT COMPRESSOR KEG Ambient temperature STAGE 1 · PRIMARY COOLING STAGE 2 · PRECISION COOLING 25°C IN GLYCOL SUPPLY GLYCOL RETURN 0°C AT THE FAUCET 2–4°C sustained under continuous pouring
How Henrik cools beer: a compressor runs a closed-loop glycol circuit through Stage 1 and Stage 2 heat exchangers and the tap tower, taking beer from an ambient keg to 0°C at the faucet.

The glycol-to-beverage contact method is patent-pending worldwide.

Cooling capacity

Warm keg in. Ice cold out

A compressor sized for the job it is actually doing. The 5.5″ touchscreen shows temperature, PSI, the clean timer and battery state.

2.1 L/min
20°C in. 0°C out.
Measured capacity. Set temperature is 0 to 2°C. Under continuous service from warm kegs the display may read 2 to 3°C above set point during pours, which is normal operation.
Never stops chilling
Glycol circulates continuously, so the lines stay cold between pours.
Acts before it drifts
A proprietary variable-speed compressor reads how fast the temperature is rising, not just the current reading, and ramps up before the set point is lost.
Performance

Built to hold serving temp under load

The H1 and H2 hold about 0°C at the tap up to a flow rate that depends on the keg's starting temperature. Pour faster and output drifts toward 4°C, still within serving range.

~0°C
Held at the tap, up to a flow rate set by the keg's starting temperature
<4.1°C
Output across ten continuous pours at 30°C ambient with 25°C kegs
~28/min
355 ml serves from a 4°C keg, on the whole four-tap H1 or H2
Starting keg temp Flow capacity Serves/min
355 ml Serves/min
473 ml Flow
L/min
4°C keg (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

Whole unit, four taps (H1 and H2) — not per tap. "Sustained" means a full service day, not a burst. The 25°C and 30°C figures were tested at 30°C ambient; the rest are modelled. 473 ml figures are derived from the same L/min values.

At 30°C ambient, 25°C kegs
Ten continuous pours held output below 4.1°C. Twelve-ounce pours stabilised at 2.5°C. Sixteen-ounce pours peaked at 4.1°C and settled at 3.8 to 4.0°C.
Extreme peaks
Extreme peak volume combined with extreme heat may require some pre-chilling.
Flow control

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.

Roots & Blues asked for flow control on every tap rather than a subset. It is now standard on every Henrik tap for that reason.

357
Kegs
2
Servings each
~700
Drinks recovered

“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

Run the numbers

~700
Drinks recovered
Across 357 kegs at Roots & Blues. Poured, sold and paid for, instead of lost to foam.
Tested and verified

Where we are, plainly

Operating range
5–35°C
Ambient

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.

Certification
In progress
Canada and USA
Docs on request

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.

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