Benefits of Regular Line Cleaning

Draught line hygiene is the number one factor affecting the quality and flavour of draught beer. There are several methods of line cleaning which are designed to effectively clean your draught system, maintain proper draught beer flavour, prevent beer stone build up, and maximize the potential for draught beer sales.

1. Better Tasting Beer

Beer is a food product which contains natural microbiota and hundreds of organic compounds including proteins and carbohydrates. Draught beer systems allow for these molecules to be in constant contact with the surfaces of the draught line. Over time, yeast and bacteria begin to adhere to draught line and consume the protein and carbohydrates in beer creating biofilms. These biofilms are capable of producing common beer spoilage by-products such as diacetyl, lactic acid, acetic acid and turbidity, all of which negatively alter the flavour profiles of beer.

2. Beer Stone Prevention

Mineral precipitation naturally occurs in beer creating deposits on the interior surfaces of the draught system called calcium oxalate or “beer stone”. Beer stone first accumulates on the complex surfaces of the line which further promotes adhesion by beer spoilage microorganisms to the beer line. Like bacteria and yeast, beer stone can eventually spread throughout the draught system restricting beer flow creating foam at the tap.

3. Craft Beer Industry

Given the increased quantity of craft beer available in Ontario in recent years, line cleaning is particularly important as craft brews are less likely to be brewed with preservatives or undergo pasteurization during the brewing process. These factors give craft beer a vulnerability to bacterial contamination which should be paid particular attention to. The negative effect of off flavours can have a larger effect on these beers, making sour, buttery or skunky aromas more detectable.

4. Economic Advantage

Build-up of unwelcomed microbes and beer stone will inevitably lead to the loss of draught beer quality. This has been proven to lead to the loss of draught beer sales via customer dissatisfaction and associated product wastage due to the combined effect of increased foam at the tap and returned customer beer. Without a proper line cleaning regime, beer spoilage microorganisms also have potential to contaminate the pores of the draught beer tubing which will require replacement at high costs. Cleaning your lines regularly will make sure you are serving tasty beer and will make you money at the same time!

Benefits of Regular Maintenance

Draught line maintenance goes hand in hand with draught line cleaning. Draught beer is susceptible to a range of factors which can ruin the quality of draught beer including shelf-life, temperature, and push-gas. During routine line cleaning a service a technician should properly inspect all aspects of draught system including the gas and cooling systems.

1. Shelf-Life and Storage Conditions

Every brand of beer has a shelf-life; the time required for the product to be deemed unusable. Oxidative qualities of beer, as well as storage conditions, allow beer to lose the brewery-intended flavour immediately after leaving the brewery. This occurs at different rates depending on beer chemistry and the temperature beer is stored at. Beer should be properly stored below 50⁰F and should never exceed 80⁰F to guarantee freshness. When considering craft beer, a maximum shelf of 60 days is recommended if stored under proper temperature. Keg room temperature and expiration dates, which are typically labelled on kegs, should be routinely checked by restaurant staff and draught beer technicians.

2. Dispense Temperature

Draught beer dispense temperature is the number one cause of problems when dispensing draught beer. To ensure a proper pour at the faucet, draught beer temperature must be consistent from the keg to the glass. This means kegs being used for dispense should be stored in a proper refrigerator which can maintain a liquid temperature of 38⁰F. Draught line and tower temperature for remote draught systems must be cooled to proper to temperature as to allow a pouring temperature of 38⁰F. This is possible with a suitable glycol deck which can regulate the temperature of your beer line, and can be adjusted by a qualified service technician.

3. Carbonation

The gas system is the last component which requires consistent upkeep to guarantee quality draught beer. Gas is used to push beer out of the keg and down the line towards the faucet and into the glass. This gas is typically CO2 (carbon dioxide) or CO2 /N2 (carbon dioxide/nitrogen mix) and creates pressure in the keg. The gas blend and pressure is specific and should be monitored routinely to guarantee a properly carbonated draught beer.

Line Cleaning Method

Craft Draught uses a caustic-based, static cleaning method which removes organic buildup from the interior of the draught system including the hardware and fittings. This method employs the use of a non-chlorine based caustic cleaner mixed with warm water being run through the draught lines. The solution is allowed to soak in the draught lines for 15-20 minutes while exterior components (coupler, faucet, FOB, etc.) are hand cleaned with solution and rinsed with water. The line is then purged with water to remove the cleaning solution and lift off any remaining biofilms before beer is then run back through the line. For a detailed cleaning method see below.

Cleaning Chemicals
Caustic
  • Caustic used to clean draught lines regularly contains sodium hydroxide and/or potassium hydroxide, either individually or in combination with         each other
  • Some caustic line cleaning chemical contains EDTA which has been shown to help remove calcium oxalate (beer stone) from draught lines
  • Caustic for draught lines should not contain chlorine; chlorine is not compatible with beer line material and cause degradation of the interior of         the line as well as staining which can cause off flavours in beer
  • Should be mixed in a 2-3% caustic solution is recommended to be prepared with water between 80-110⁰F
  • Caustic must remain in contact with draught line for at least 15 minutes to have desired effect
Acid
  • An acid solution line cleaning is necessary on a quarterly basis to remove calcium oxalate (beer stone) and calcium carbonate (water stone) from         the interior of the draught line
  • Phosphoric acid solution is often used as it does not damage the draught system materials
  • Hydrochloric acid degrades stainless steel and should not be used
  • Nitric Acid degrades nylon and should not be used
  • Acid cleaners should be mixed according to manufacturer instructions with water between 80-110⁰F.
  • Acid must remain in line for 15 minutes to obtain desired effect
Procedure
Static – Pressure Pot Step-By-Step Procedure

Craft Draught follows the procedure set by the Brewer’s Association Draught Quality Manual 3rd Edition.

  1. Fill the cleaning canister with clean water.
  2. Untap the keg and tap the cleaning canister. Engage the tapping device.                                                                                                                                             •  When cleaning series kegs, connect the tapping devices attached to the gas lines and place series caps on all other tapping devices.
  3. Open faucet until the beer is flushed out and clear water is pouring.
  4. Untap the canister and fill the canister with cleaning chemical mixed to the appropriate strength to achieve 2-3% caustic in solution (typically             potassium hydroxide) based on age and condition of beer line.
  5. Tap the canister again. Please note: When applying CO2 to a pressure pot containing a caustic solution, the CO2 will weaken or neutralize the             caustic solution. It is best not to agitate or let it stand in the same container for an extended period. For the same reason, the use of pressure               pots that feature a “spitting” action, whereby CO2 is injected directly into the outflow of solution, is not recommended.
  6. Open the faucet until the water is flushed out and chemical solution is pouring from the faucet.
  7. Shut off the faucet.                                                                                                                                                                                                                                              • At this point, it has been common practice that the canister is untapped and faucets are removed and cleaned. This practice is NOT                                recommended. By releasing the pressure from the system, chemical will leak from the system, eliminating chemical contact from all high                      points of the system.
  8. Return to the cooler and purge cleaning solution through FOB-stop devices and ensure FOBs are filled with chemical and vented out of the FOB           drain hose
  9. Allow cleaning solution and beer line to be in contact for 15- 20 minutes.
  10. Untap the canister.                                                                                                                                                                                                                                             • If the system is driven with pneumatic beer pumps, shut off the gas supply to the pumps to turn them off.
  11. Remove the faucet and clean.
  12. Replace faucet
  13. Empty, rinse, and fill the canister with clean, cold water and retap.
  14. Open the faucet and rinse until all chemical has been flushed out and there is no solid matter in the rinse water. Use pH paper to verify                         chemicals have been rinsed.
  15. Finish by untapping the canister, retapping the keg and pouring beer until it dispenses clear.                                                                                                      When Finished…                                                                                                                                                                                                                                                 •  Be sure to return all system components to their original functional settings; e.g., reset FOBs, reset pneumatic beer pump cleaning diverters               to dispense setting and turn on pump gas supply, etc.                                                                                                                                                                         •  The same method is used for an acid cycle every third cleaning in addition to caustic cleaning.
Cleaning Frequency

It is recommended by Craft Draught that the following schedule be followed, but can be changed if necessary to accommodate any schedule.

Monthly

–  Draught Lines should cleaned with a caustic cleaner
–  Faucets disassembled, soaked in solution, scrubbed, rinsed, reassembled
–  Keg couplers soaked in solution, scrubbed, rinsed
–  FOB’s cleaned in line with solution purged through drain

Quarterly

–  Draught lines should be cleaned with acid cleaner

Semi-Annually

–  Disassemble, soak, scrub, and lube all keg couplers
–  Disassemble, soak, scrub all FOB’s

Pricing

Craft draught provides a quality service program which can accommodate any venue regardless of number of lines. For basic service including regular line cleaning and maintenance, Craft Draught rates are as follows…

1 Line = $30.00                              8 Lines = $100.00                            15 Lines = $162.50
2 Lines = $40.00                            9 Lines = $110.00                            16 Lines = $170.00
3 Lines = $50.00                          10 Lines = $120.00                            17 Lines = $177.50
4 Lines = $60.00                          11 Lines = $130.00                            18 Lines = $185.00
5 Lines = $70.00                          12 Lines = $140.00                            19 Lines = $192.50
6 Lines = $80.00                          13 Lines = $147.50                            20 Lines = $200.00
7 Lines = $90.00                          14 Lines = $155.00                            21 + Lines = Please contact

Prices do not include HST.