Important information about Routine Line Cleaning

One of the most lucrative returns for bar operators today is the strategic investment in line cleaning. This practice is pivotal in ensuring the delivery of a pristine glass of draft beer. The cleaning expenses should be regarded not as a mere cost but as a judicious investment with a remarkable return.

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Irrespective of the beer line's length, whether a short, direct draw box or an extensive air shaft or glycol system, regular cleaning every two weeks is imperative. This requirement is clearly articulated in the recently published Brewers Association Draught Beer Quality Manual, a collaborative effort involving brewers of varying scales, draft beer equipment suppliers, and technical experts who collectively established industry standards for line cleaning.

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These standards meticulously outline the procedures, timing, equipment, and chemicals necessary to ensure that draft beer is served precisely as the brewer intended. A conservative estimate suggests that the return on investment in line cleaning is approximately twice the initial cost. The precise cost of cleaning each line can be methodically calculated and is composed of two primary components:

• The cost incurred from the loss of beer during the cleaning process.

• The expenses related to the service encompass time, labor, and materials.

 

Despite the compelling reasons to adhere to the Brewers Association's cleaning mandates, various impediments may deter bar operators in different states. Bar operators often view the purging of beer from the lines as an unnecessary waste and inconvenience that leads to downtime. 

Regardless of the state-specific challenges, a common barrier is the need for more understanding among bar operators regarding the significance of investing in the line cleaning process. This knowledge gap often results in a reluctance to commit resources to this essential practice.

 

For example, a conscientious bar operator, mindful of budget constraints, opts to extend the interval for cleaning draft beer lines to a monthly schedule, twice the recommended frequency. This decision, however, paves the way for beer spoilers – bacteria, yeast, and molds – to thrive within the neglected lines, introducing an undesirable taste into all dispensed beers.

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Initially imperceptible in robust ales and stouts that can mask the off flavors, the impact gradually infiltrates even the lighter lagers and wheat beers with more delicate flavor profiles. Patrons opting for these lighter brews face a dilemma, encountering off-flavors from the beer spoilers and choosing from four potentially costly responses:

• Cease Ordering Drafts: Abstain from further draft beer consumption.

• Lodge a Complaint: Seek a refund or exchange for an alternative beer.

• Shift to Bottled or Canned Beer: Change preferences to avoid the tainted draft selection.

• Choose an Alternative Venue: Opt to patronize another establishment for their beer consumption.

 

Assuming a $6.00 price per pint, the operator stands to lose more revenue by forfeiting just two-pint sales than the expense of adhering to proper line cleaning practices. With each passing day lacking an effective line cleaning regimen, draft beer sales and revenue dwindle, compounded by the escalating costs of diminishing customer satisfaction.