Heineken smartdispense midi

fosters tapHi all,

Has anyone heard anything good or bad about heineken’s midi smartdispense cellar equipment. It is meant to remove the need for cellar cooling fans and reduce line cleaning. You have to pay £175 every 4 weeks for the use of the equipment though.

IS this a good idea or not. Any help or advice welcome please

Many Thanks








  14 comments for “Heineken smartdispense midi

  1. hoppy
    2nd October 2013 at 4:37 pm

    Hi Leigh
    Not sure I’ve heard of this, where abouts has this been advertised?

  2. bograt1984
    2nd October 2013 at 8:46 pm


    Thanks for the reply

    Heineken rep gave me a leaflet.




  3. hoppy
    2nd October 2013 at 11:18 pm

    £44 a week, they don’t give much away on the site do they? I can see how you could make big energy saving in a low volume account. Bit like a mini concorde, that only does 4 taps, but only 120 pints an hour. I get more than that with two under counter coolers on my outside bars with no cellar cooling. How come no line cleaning is required? Be interesting to see one working somewhere.

  4. bograt1984
    3rd October 2013 at 7:57 am

    I would like to see one working too, just waiting for the rep to organise a visit.

    Apparently line clean by heineken every 4 weeks. Due to it being super chilled, having fob detectors and a uv?? light to break up yeast build up lines only need cleaning every 4 weeks. The publican cant do it because if the new chemical used is left in the line too long it will freeze very quickly.

    I am a small pub with only 4 products on tap with max capacity of around 40 so 120 pints per hour should suffice.

  5. Maverick
    3rd October 2013 at 9:44 pm

    Sounds like Heineken are trialling different systems for the really small accounts. In other words tie them in to using their products, but having pubs paying for that privilege (rings a bell). We have known for years that Brewers want pubs to own their own equipment but they are still not sure of the best way of implementing it, only by stealth.

    The soft drink companies rarely now put equipment into low volume accounts; no one is thinking long term in this industry any more, it is all about making a quick buck.

    Cellar cooling uses a lot of electric so I can see the attraction in going for a system like this. While glycol systems are quite efficient, I’m not sure it would be worth paying £175 a month for one.

    If you have a reasonably cool cellar, why not go back in time and go for a couple of under counter coolers; or maybe a mini Concorde. If you have problems with lager fobbing using co2, convert to 60/40 mixed gas (Heineken already do this anyway). As you are a small account you could slow down the dispense speed a bit to compensate.

    While this is in no way the best set up, a lot of pubs switch off their cellar cooling these days where cost is a problem to balance a bit of waste against the electric bill. At the end of the day it is you who pays the bills. If as you say you are not selling that much £175 a month is going to take a nasty chunk out of your profits. Why don’t you get a local technician to give you some options perhaps with a service contract. Also personally I wouldn’t like the lines to go 4 weeks let’s face it there are only four lines so there won’t be that much waste. I have done loads of tests over the last seven years, while the lines may look spotless, torch behind the cellarbouy and all that, I find there are taste issues especially at the beginning of a session.
    Let us know how you get on

  6. bograt1984
    4th October 2013 at 8:13 am

    Hi Maverick,

    Thank you for your advice/input. I take on board what you are saying.

    The rep did not try to sell me the system, i saw the leaflet in his car and asked to have a look.

    I already own all my own equipment but it is about 20 years old so assume it is reaching the end of its life. I had new lines and t-bars installed 3 and a half years ago but the rest of the equipment is past its best now.

    I am waiting for the rep to get back to me at the moment.

    I currently use bag in the box cider through my hand pull. Do you have any suggestions as to how to keep this cool if i have no cellar cooling?

    Thank you again,



  7. bograt1984
    4th October 2013 at 8:17 am

    I must admit my soft drink firm took there equipment out 2 years ago as i was low volume, i now use cans and bottles.

    I allready have heineken as my main supplier. I tried customers with blind testing and they choose fosters,strongbow and john smith bitter (not smooth). I also have guinness on tap.

  8. Maverick
    7th October 2013 at 1:31 pm

    Your rep will probably replace all your equipment for you, if it 20 years old. You should use their equipment wherever possible, if it breaks down; then they will fix it for you; you are probably paying for it anyway through the price of beer. If not give Coors and Carlsberg a call and see what they will offer, you may be surprised.

    If you have a python system with a spare line the cider could use that, it doesn’t need to go through a coil in the remote.

    I allready have heineken as my main supplier. I tried customers with blind testing and they choose fosters,strongbow and john smith bitter (not smooth)

    I was watching a programme the other day and in this test alot the men couldn’t tell the difference between the different beers I would like to think I could though, apparently men dont have as many tastebuds as women.
    But then this programme was made in New Zealand so who knows, probably just like their famous advertising.

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  9. Bar Fly
    9th October 2013 at 9:20 am

    “SmartDispense” nice name, but smart for who? I think Heineken are the party that will benefit most from this system. I think they are targeting the uninformed, small operator who doesn’t know any better. Using their system means you are tied to them. You could pay a local beer line company to do you lines once every 2 weeks and save more money and ensure your beer quality.
    To me this is the short end of the wedge, what next charging you rental for their equipment so that you can sell their beer? I am sure when the government investigated the brewing industry the brewers stated that as part of the “pricing bundle”, delivery,equipment and service were part of the price of a pint.
    My advice for what it is worth is to take any offers from brewers to make your life easier and save money with a giant pinch of salt.

  10. not smart dispense
    21st November 2015 at 10:48 pm

    I have the system… and we have had lots of problems with it! On the plus side I now know all the local technicians. On the down side it can take 48 hours for an emergency call out to fix a problem and because it is all electronic sensors there is not much you can do yourself!
    I have it… I am stuck with it… I would not get it again!

  11. Joseph holt
    4th May 2017 at 4:28 pm

    Our club is thinking of installing smartdispse and charging roughly 300 pounds a month for 3 yes with upgrade when ever needed

  12. Peter
    25th May 2017 at 5:17 pm

    I have it in two pubs and to me its a waste of time and money. The savings are calculated on the saving of man power but as most of us do that ourselves and don’t charge that goes out the window. The first pints every morning are far too lively so I lose one to two pints a day and pay for the privilege. I would avoid….

  13. Douglas coates
    11th October 2017 at 4:11 pm

    The best idea is to avoid it, you will be paying for two/three years ,depending on the size of premmesis, pub or club,
    IT all depends on your beer being cold in your cellar to start with, so,if you turn off the cellar cooling because of cost, the system has to work over time, increasing your costs and at this stage ,you have not sold a pint,
    Then leaving the line cleaning for three to four weeks, it MAY keep the product clear but what about tast, if the punter thinks it tastes funny, then tells his mates ‘don’t go into this /that pub the beer is crap, AND they don’t go in,
    You may be saving about three to four weeks of beer,but if it doesn’t tast right you will soon be loosing g more than a few weeks of beer, because no one will be going in.
    I could of course be wrong, but I doubt it, clean your own lines ,if some only clean every two weeks, it better than leaving it four weeks,
    Don’t take my word for it,only you can make the decision, stay as you are, or go for it, but going for it will cost you your hard earned cash, there is only one win error and it ain’t YOU.

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