One of the challenges of serving beer is that beer is alive. Beer is produced by adding yeast to fermentable sugars extracted from brewed grains. That yeast eats the sugar and converts it into alcohol. However, even after the beer brews, yeast continues to live.

To ensure the beer that’s bottled, canned, or kegged is consistent no matter where in the world it’s shipped, large breweries will often use certain processes to kill the yeast. Microbrewers, however, often opt to let yeast live. When properly served, living yeast gives beer more character and a more interesting flavor. However, over time, that yeast will build up in the keg lines that serve the beer.

Furthermore, while beer producers do everything in their power to ensure outside microbes don’t come into contact with beer during kegging and shipping, the service process will inevitably introduce microbes and molds. While they are harmless and go unnoticed in freshly served beer, they can multiply in keg lines, fed by the sugars left behind by the beer.

This combination of yeasts and microbes can multiply in keg lines, and, if not cleaned out, cause it to become infected. While an infected line is usually not a health issue, it is a quality control issue. Infected lines impart flavors on beer (or cause the beer to smell like rotten eggs).

Other solids can build up in keg lines. Known as “beer stone,” these solids are harmless, but as they build up, they will flake off when served in a poured beer. While they are less impactful on the flavor of the beer, they are unappetizing when seen floating in a glass.

Only regular line and draft cleaning can prevent such unsavory quality control issues.

There are a few approaches to cleaning frequency.

First, determine what type of keg service system you have in place. Cleaning frequency best practices vary depending on the type of system. If you have a long draw beer dispensing system, in which the lines connecting the taps to the kegs are 25 feet or longer, experts recommend cleaning lines weekly. Similarly, high-volume beer tap systems should also be cleaned weekly. Long lines have more surface area, meaning there is more area for microbes to reproduce. High-volume systems introduce more microbes simply by pushing more beer through the system.

Direct draw beer dispensing systems with shorter lines should be cleaned every two weeks. That said, there is no harm in cleaning more frequently, and many bars and restaurants, regardless of size, opt for weekly line cleanings.

With the rise of boutique beer service, some owners are choosing to clean their lines every time they tap a new keg. This is, of course, more time-consuming and will result in a significant period in which a certain beer will be unavailable while the lines are being cleaned. Therefore, it may not necessarily be feasible for every bar owner to take this approach. If you have a high-volume service, you may not be able to afford the downtime. However, if you have sophisticated customers, they may actually appreciate a more careful approach and therefore be happy to wait while the bartender cleans out the lines.

Cleaning lines require flushing with cleaning chemicals. However, there are two different approaches to flushing those chemicals.

Traditionally, the chemicals have been pressurized and sent through the lines from the keg to the tap. This is efficient and does a great job with shorter lines.

However, the standard pressurized approach sometimes struggles to fully clean long-draw systems. Recirculating cleaning, rather than pushing the chemicals from one end to the other, uses a pump that pushes and pulls the chemicals continually, causing a more turbulent flow. This makes the chemicals more effective in the middle of long lines.

The lines need to be cleaned with specialty chemicals to make sure all beer-tainting microbes and yeasts are eliminated.

Depending on the specific cleaning need, you may need to use acidic chemicals or caustic chemicals. Acidic chemicals eliminate mineral buildup, such as beer stone. Caustic chemicals eliminate proteins, microbes, and molds from the lines. Unfortunately, both types of chemicals are incredibly harsh and need to be handled very carefully.

Directions must be closely followed, regardless of the chemical. This includes strictly adhering to the recommended concentration levels.

While you may be tempted to work through cleaning procedures quickly, the consequences of doing so could be severe, including painful chemical burns that could cause serious damage to hands, eyes, and other parts of the body that come into contact with the solution.

Finally, never mix both acidic and caustic chemicals in an attempt to save time. Doing so would first and foremost increase the risk of injury. However, it will also render both chemicals less effective, meaning that instead of saving time, you likely wasted it.

Regardless of what type of cleaning chemical is used, always follow three simple steps when cleaning draught parts and keg lines.

Start by flushing any remaining beer within keg lines. Do this by pushing clean water through the lines and opening up the tap on the service side. At first, you will see a mixture of beer and water flowing through the tap. Continue to run the tap until the water runs clear.

Removing beer from the lines will ensure the chemicals contact the surface of the lines and clean the residue that remains.

Next, introduce the chemicals to the line. If you are using pressurized cleaning, keep the taps closed and allow the chemicals to remain in the lines while pressurized for at least ten minutes. If you are using the recirculating method, the chemicals won’t remain in the line but instead will circulate back and forth. For this method, keep the taps closed and let the circulation process work for ten minutes or longer.

Most manufacturers have a recommended solution temperature, as certain chemical solutions may be less effective at certain temperatures.

Finally, flush the lines with water again, this time to remove the chemical solution. Because cleaning chemicals may not look much different than water, we recommend using a pH tester to ensure no chemicals remain. Regardless of what chemical you are using, the water flowing out of the tap should return to a neutral pH before reattaching the beer lines.

Once the cleaning solution clears out, reattach the keg line and run beer through the tap until any remaining water has been eliminated.

While clean lines are the main concern when it comes to beer service systems, it’s also important to take time to make sure faucets, taps, and service glasses are clean.

As beer drinkers become more sophisticated, they are on the lookout for service cleanliness issues. They are watching closely every time a bartender pulls the tap handle and serves their beer. They are spending time looking at the beer as it sits in the glass, not only because they want to admire the color, lacing, or foam, but also because they are looking for telltale signs of cleanliness.

One thing any sophisticated beer drinker knows to look for is the way carbonation bubbles adhere to the inside of the glass. Bubbles adhere to the side because the inside of the glass is oily or contains soap residue. While many people may miss this detail and down their beer like nothing is amiss, sophisticated drinkers are often bold enough to send such a glass back.

One of the best ways to make sure the beer you serve is of the highest quality is to invest in an equally high-quality beer service solution.

While even the best beer service system requires regular cleaning, higher quality systems can better withstand regular, rigorous cleaning. That means, when all the cleaning is done, you will still have a system in “like new” condition!

Perlick specializes in the highest quality, most durable, and easy-to-clean bar and beer service equipment. Attractive stainless steel finishes are durable and easy to clean. Top-of-the-line components ensure every pour is perfect.

If you are looking to upgrade your bar service, installing a bar in a new restaurant, or simply looking to make a change to the way you serve beer in your establishment, contact us today!