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Pinter Pressure 101

Pressure is a key factor in making beer in the Pinter, so unsurprisingly, we have seen a number of questions and comments online related to this topic from the community. We want to take a deep dive into pressure and explain more on this topic. It’s also a chance for us to talk through what goes on inside your Pinter, once you’ve closed up the Main Cap for brewing. If you’re not interested in pressure, don’t worry - the Pinter is a simple to use system and all of this is behind the scenes information - you can still love your beer without knowing anything that follows!

The Pinter is designed to give you great quality Fresh Beer at home. We have spent years researching, testing and innovating for the technology which makes up your Pinters, and are excited for the launch of the best Fresh Beer experience to date, Pinter 3.

Pinter 3 and Fresh Beer

There are a number of variables which can affect the level of pressure inside a Pinter at different stages of the brewing process, including, but not limited to:  

  • - Temperature (at each stage).
  • - Rate of fermentation. 
  • - Style of beer/cider.
  • - Conditioning and tapping times. 
  • - Moving the Pinter. This can agitate the beer causing CO2 to be released and increasing the pressure.
  • - Pouring technique.
  • - Time between tapping.

    Pinter is designed to work within these variable parameters so that you get great Fresh Beer every time. For example, whether your fridge is 2 degrees or 3 degrees will affect the pressure level, but the taste will be excellent in both instances. Your Pinter will move through varying pressure states but it is designed to always be within our acceptable range for that point in the cycle.

    With the latest generation of Pinter, we have worked to optimise the pressure of the Pinter and as you will have seen from the public reviews, it is a significant advancement in pouring technology. It’s a big step forward for Fresh Beer at home, but the default pouring configuration when you lose pressure is still to open the Carbonation Dial. This allows air into the Pinter which helps to release the remaining beer. Remember to turn back to the correct setting when you have finished tapping to keep the beer fresher for longer!

    Carbonation Dial

    It is our policy at Pinter, that other products should not be used inside or with Pinter. This is in place because it can affect the performance of your Pinter and potentially cause damage, which would not be ideal! The Carbonation Dial is designed to alter the pressure in a user friendly manner and we encourage customers to use this.

    Making Fresh Beer yourself, allows you the flexibility to change things and one of the variables you can use is the Carbonation Dial, if you so wish. If you like a beer less carbonated, you can use a lower carbonation setting and we fully embrace our customers exploring and finding the best settings and environments to make the best Fresh Beer.

    Our Carbonation Dial settings are continually reviewed as we make progress with our products. Most recently we changed our manufacturing processes and Fresh Press packaging formats, which have led to a cleaner and more efficient fermentation. These kinds of changes happen throughout our development as we pioneer Fresh Beer at home. 

    Carbonation Dial


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