Draught beer is a food product and as such can spoil and cause great problems to those consuming it. Beer dispensing technology has come a long way, in terms of cooling systems and electronic cleaning systems, but the need is great to be sure that all components of the draught beer system are cleaned properly.

     Beer line cleaning was the cornerstone of the business when we started, and it continues to be an important part of our routine. When we clean the system at a restaurant or bar, we not only clean the lines, we take apart the faucets, replace gaskets, clean the keg couplers and inspect all facets of the beer system.

• Why should dispensing lines be cleaned?

Your lines should be cleaned on a regular basis because a scale called calcium oxalate, commonly referred to as “beerstone” forms on the fittings, lines and taps.

“Beerstone”, if not completely removed in a cleaning process will leave an unsanitary surface that can harbour microorganisms.

     LINE CLEANING, WITH THE PROPER EQUIPMENT AND CHEMICAL, ELIMINATES THE BUILD-UP OF “BEERSTONE” PROTECTING THE INTEGRITY OF THE PRODUCT.

      Microorganisms or bacteria will grow very quickly if a sanitary environment is not maintained. This can cause “off flavours” or shorten the shelf life of beer.

• REGULAR LINE CLEANING ASSURES THAT BACTERIA DOES NOT HAVE THE OPPORTUNITY TO REACH LEVELS WHICH AFFECT THE QUALITY OR TASTE OF THE BEER.
• LINE CLEANING SHOULD BE DONE ON A REGULARLY SCHEDULED BASIS. 

      Frequency depends on the type of dispensing system that you have.