Technology
Compressed air, a sealed liner, and nothing between the beer and the glass.
The simple engineering behind fresher tank beer.
How the system works
Diagram: In-liner
1. In-liner
Beer is filled into a food-grade sealed liner inside the tank. The beer never touches the tank wall or any gas.
Diagram: Compressed air
2. Compressed air
Air pressure in the tank squeezes the liner, driving beer to the tap. No CO₂, no mixed gas, no over-carbonation.
Diagram: Cooling
3. Cooling
Integrated cooling holds beer at serve temperature from tank to tap, pour after pour.
Why it preserves freshness
Sealed from the outside world.
Because the liner collapses as beer is dispensed, nothing replaces the beer — no air, no gas. Oxidation and carbonation drift simply don't happen. The last pint tastes like the first.
Diagram: liner collapsing as beer dispenses
Straight comparison: tank vs keg
Tank vs keg — the honest numbers.
| Keg | Bag-in-tank | |
|---|---|---|
| Gas required | CO₂ / mixed gas | Compressed air only |
| Beer waste | Residual waste per keg | Near-zero — liner empties fully |
| Freshness once broached | Days | Weeks — sealed from air and gas |
| Packaging & logistics | Steel kegs, returns, washing | Lightweight recyclable liners |
| Cost per pint | Higher | Lower at volume |