5 REASONS WHY YOU SHOULD CLEAN YOUR BEER LINES #BEER101
During this crazy pandemic, hygiene became the most used word all over the world. We are looking for a standard of hygiene and quality at every point in our daily lives. From our homes to the outdoor spaces where we meet again!
Hygiene has an important place, especially in the draft beer industry. As bar and restaurant owners, you must be familiar with the best practices for cleaning commercial draft beer systems. Even the slightest contamination can drastically change the quality of the beer you serve.
To maintain the quality of draft beer, you should clean your beer lines regularly. Brewers spend a lot of time, effort, and resources to make the best beer possible for their consumers. They carefully select ingredients, use the latest technological advances in brewing, and process improvements to ensure superior quality. On the other hand, bar owners do their best to provide their customers with the highest quality service and provide an unforgettable experience. All these efforts might be wasted, if line cleaning and maintenance are not done decently.
You should clean your beer lines because…
- Line cleaning prevents the beer from becoming infected with bacteria and yeasts. Bacteria and yeast can grow in the beer line and spoil the aroma of the beer.
- Growing yeast in beer lines produces carbon dioxide. This reaction causes fobbing problems that increase beer wastage and decrease your potential profits. (Fobbing is the foaming of beer during processing or dispense.)
- Depending on what your cleaning needs are, you may need to use caustic or acidic chemicals. The usage amounts and places of these chemicals are changing. While caustic is used in periodic processes every two weeks, acidic is used every 3 months for a more comprehensive cleaning. Caustic cleaners are very effective in killing mold, bacteria, and yeast. Acid line cleaners, on the other hand, dissolve minerals commonly referred to as beer stones. But both are very strong and effective chemicals, so make sure you use them carefully and properly flush them once the cleaning is done. What’s more, correct dosing of line cleaning is critical. Some solutions can leave chlorine stains on beer lines that are noticeable in beer, such as TCP. Unfortunately, TCP taste doesn’t go away. Once the lines are stained, it is difficult to remove the stain. If you encounter this problem, the lines need to be changed, and this can be expensive!
- You should clean your draft beer lines at least once every two weeks. Regularly cleaned lines last longer and save costs such as changing lines. According to the research “David Quain,highlighted the economic benefits of draught line cleaning. The main affect was increasing draught volume growth from increased cleanings; lines cleaned between 9 and 12 weeks had negative volume growth (around -9%), Whereas accounts that were cleaned weekly had volume growth of around 2%.”
- A complex blend of chemicals and water softeners is used to keep lines clean. It is a false economy to buy off-the-shelf cleaners cheaply. Always use cleaners recommended by the brewer.
You can’t serve a dirty plate to a customer, so why serve them beer poured from lines that haven’t been properly cleaned?
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