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New Installation
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Draft Rehab
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High quality parts dealer (micromatic)
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Preventative Maintanence
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Troubleshooting
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Gas leak detection
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Glycol chiller maintenence
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Routine line cleaning
Within days of installing a brand new draught system, deposits begin to build up on the beer contact surfaces. Without proper cleaning, these deposits soon affect beer flavor and undermine the system’s ability to pour quality beer.
Draft quality training program
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Why Cleaning Matters
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Information
Troubleshooting chart
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Off flavor chart
The purpose of this manual is to explain how to maintain the brewery-intended flavor of draught beer products. When fresh and properly dispensed, draught beer tastes the way the brewer intended—clean, flavorful, and enjoyable. Draught beer is susceptible to damage from a host of factors, such as age, heat, and air. But the number one factor affecting the quality of draught beer flavor and aroma is poor hygiene. Improper cleaning of beer system lines and components from the coupler in the cooler to the faucet at the bar can lead to significant changes in beer flavor, all of them unwelcome.
Over time, poor beer line hygiene will inevitably result in loss of sales due to customer dissatisfaction, and to replacing beer lines at great expense. Staying ahead of these potentially costly outcomes is key to serving great-tasting draught beer.
The chart on page 72 lists the most common off flavors that occur due to post-brewery unhygienic conditions and the mishandling of draught products. Beer-spoiling bacteria will ruin a beer’s flavor and aroma, and will inevitably lead to lost repeat business and potential sales. While these microorganisms are not health risks, they will cause bacterial infections in draught systems that are often difficult, if not impossible, to completely remove. By following the guidelines outlined in this manual, the occurrence of these off flavors can be prevented.
Pouring Draught Beer
Proper serving of draught beer is intended to have a “controlled” release of carbonation to give a better tasting and sensory experience. The evolution of CO2 gas during pouring builds the foam head and releases desirable flavors and aromas.
Technique
- Hold glass at a 45º angle, open faucet fully.
- Gradually tilt glass upright once beer has reached about the halfway point in the glass.
- Pour beer straight down into the glass, working the glass to form a one-inch collar of foam (“head”). This is for visual appeal as well as carbonation release.
- Close faucet quickly to avoid wasteful overflow.
Testing for beer clean glass
Beer poured to a beer-clean glass forms a proper head and creates residual lacing as the beer is consumed. After cleaning, you can test your glasses for beer-clean status using three different techniques:
- Sheeting Test: Dip the glass in water. If the glass is clean, water evenly coats the glass when lifted out of the water. If the glass still has an invisible film, water will break up into droplets on the inside surface.
- Salt Test: Salt sprinkled on the interior of a wet glass will adhere evenly to the clean surface, but will not adhere to the parts that still contain a greasy film. Poorly cleaned glasses show an uneven distribution of salt.
- Lacing Test: Fill the glass with beer. If the glass is clean, foam will adhere to the inside of the glass in parallel rings after each sip, forming a lacing pattern. If not properly cleaned, foam will adhere in a random pattern, or may not adhere at all.
Why cleaning matters
in addition to alcohol and carbon dioxide, finished beer contains proteins, carbohydrates and hundreds of other organic compounds. Yeast and bacteria routinely enter draught systems where they feed on beer and attach to draught lines.
Minerals also precipitate from beer, leaving deposits in lines and fixtures. Within days of installing a brand new draught system, deposits begin to build up on the beer contact surfaces.
Without proper cleaning, these deposits soon affect beer flavor and undermine the system’s ability to pour quality beer.
When undertaken using proper solutions and procedures, line cleaning prevents the buildup of organic material and mineral deposits while eliminating flavor-changing microbes. Thus, a well-designed and diligently executed maintenance plan ensures troublefree draught system operation and fresh, flavorful beer.