TurboTap’s groundbreaking, fluid-controlling draft beer technology is the product of a unique collaboration between fluid engineers and draft industry experts. We knew there had to be a better way to control and improve draft pouring.

Following initial design prototyping, core development work began in 2002. In late 2004 we formally launched a commercial model that easily could be installed at large scale venues and was capable of pouring perfect beer at up to four times the flow rate of conventional taps. Since then, the TurboTap has been an instant success, with stadiums, events and bars around the U.S. becoming TurboTapped.

This state-of-the-art, yet deceptively simple, piece of pouring technology delivers yield, speed, beer consistency and taste. Our competitors thought big. We thought smart.

The perfect pint is no longer an art... it’s a science.

The pleasure of enjoying a beer is a simple one, but how the liquid gets into the glass is not so simple. To help your understanding we thought it might be useful to give you some of the basic principles around which TurboTap was developed.

Defeating Gravity

Our mission was “Foam Control” and to do this we needed to defeat gravity, because once beer exits a conventional beer tap, gravity takes over as the dominant force. Gravity produces two main changes to the stream:

1. The velocity of the beer stream increases the farther it travels (falls) from the tap.
2. The cross-sectional area of the stream becomes smaller as it moves farther away from the tap.

This fast-moving, narrow stream of beer results in excessive foaming. We have all seen the pitcher full of foam – you can’t sell that!

The TurboTap combats gravity in several ways. The cross-sectional area of the nozzle decreases from top to bottom matching the way gravity narrows a free-falling stream.

This taper ensures the beer remains in contact with the nozzle walls throughout its entire journey from tap to container. Because the beer is in contact with the nozzle walls, viscous forces acting between the nozzle and the beer counteract some of the gravitational forces, reducing the force of impact when the beer strikes the container.

No More Excessive Foam

With traditional taps, when beer directly hits the bottom of the glass it foams uncontrollably. The art of the bartender is to tilt the glass just right to prevent this from happening.

The diverter technology of the TurboTap removes this need to tilt the glass, by redirecting the flow of beer into a glass. This results in a simple pouring method that produces consistent, repeatable results.

The full pitcher and pint of this story is that for you, your staff and your customers you can now pour beer quickly without foam frenzy.

Increasing the Beer Flow Rate

Now that we have the foam under control we can increase the speed with which the beer is poured.

With TurboTap, you can dispense beer at up to four gallons per minute, which is four times faster than conventional dispensing systems.

This means quicker delivery to your customers, less staff needed to serve large crowds, and more beer sold.

In order to achieve these benefits, you must increase the flow rate of beer through your draft beer system. The TurboTap does not pull beer through your system at a faster rate; rather, it controls the fluid jet at the crucial last second before the beer hits the glass.

Increasing the flow rate of beer through your draft system is a straightforward process and you only need to adjust your system once.

The TurboTap yield advantages occur at any speed. So whether you want high speed or prefer to keep your taps at conventional speed, the TurboTap pours perfectly every time, giving you more sales from each and every keg.