CLEANINGS
Maintaining Clean Beer Lines: Essential for Craft Beer Quality
Clean draught lines are critical to preserving the integrity and flavor of craft beer. Independent craft brewers invest significant time, energy, and resources into producing beer of the highest quality. From carefully selecting ingredients to leveraging cutting-edge brewing technology and conducting rigorous quality control throughout the process, every step is executed with precision and care. However, all of that craftsmanship can be compromised in an instant if the beer lines are not properly cleaned and maintained. The journey from keg to glass must be treated with the same level of diligence to ensure the beer reaches the consumer as the brewer intended.
Potential Contaminants That Compromise Draught Beer Quality Include:
Yeast
White or grey-colored surface growth found on beer system components (faucets, keg couplers and drains) that are exposed to air.
Mold
Brown or black-colored surface growth found on beer system components (faucets, keg couplers and drains) that are exposed.
Beer Stone
Grey or brown in color, (calcium oxalate) builds up and eventually flakes off if the system is not properly maintained, potentially ending up in the pint and having a negative effect on taste.
Bacteria
Beer-spoiling bacteria will ruin a beer’s flavor and aroma. While these micro-organisms are not health risks, they will cause buttery off-flavors called diacetyl, or sour, vinegary off-flavors called acetic acid.
While each of these threats to draught beer can be effectively prevented through routine line cleaning, neglecting proper maintenance will ultimately result in diminished product quality, customer dissatisfaction, and potential loss of revenue.
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Electric Recirculation Pumps
​Electric recirculating cleaning systems are widely regarded as the optimal method for maintaining beer dispensing lines. These systems utilize pumps to circulate cleaning chemicals at elevated flow rates, introducing a mechanical scrubbing effect through increased turbulence. This dynamic action enhances the effectiveness of the cleaning process, delivering significantly improved results. In fact, recirculation cleaning has been shown to be up to 80 times more efficient than traditional static pressure pot methods, making it the preferred choice for ensuring hygienic, high-performing draught systems.
Static Pressure Pot Cleaning
Static pressure pot cleaning is not the recommended method for beer line maintenance, as it is significantly less effective than recirculating flow cleaning. Unlike dynamic systems, static cleaning lacks the mechanical action created by fluid turbulence, which is essential for thorough removal of buildup. Additionally, it requires extended contact time to compensate for its lower efficiency. While it may be suitable for short line runs of less than 15 feet, a minimum of 20 minutes of chemical contact time is required before rinsing to ensure acceptable results.
304 Stainless Steel Parts
Stainless steel is a non-reactive, corrosion-resistant material that preserves beer quality by preventing any interaction with the liquid—even over time. So why not always choose stainless steel? The main drawback is cost. Stainless steel faucets can be more than twice as expensive as brass, which adds up quickly when equipping an entire bar or brewery. However, it's worth considering the long-term value, as chrome-plated brass faucets may require more frequent replacement due to wear and exposure.
Brass / Chrome Plated Brass Parts
Brass beer faucets are a traditional and cost-effective choice in draught systems. However, the acidic nature of beer can cause brass to leach, leading to off-flavors and corrosion that creates areas where bacteria can thrive. To mitigate this, many brass faucets are coated with chrome, offering a shiny appearance and a barrier between the beer and the brass. While chrome-plated brass taps remain affordable and visually appealing, the coating can chip over time with regular use and cleaning. Once exposed, the underlying brass can affect beer quality, requiring faucet replacement.
Alkaline Cleaner (Caustic)
Alkaline cleaners, used every two weeks, are essential for keeping beer lines sanitary and performing at their best. These cleaners effectively break down and dissolve organic materials like proteins, carbohydrates, hop resins, and biofilms—common byproducts of beer that can degrade quality if not removed. In addition to cleaning residues, alkaline solutions are powerful disinfectants. They help eliminate mold, bacteria, and wild yeast that can contaminate the draught system, ensuring the beer retains its intended flavor and freshness.
Acid Line Cleaner
Acid cleaners are used quarterly to target and dissolve inorganic compounds that alkaline solutions can't remove. These include beer stone (a calcium oxalate deposit), limescale, and other mineral residues that accumulate over time, especially in areas with hard water. If left untreated, these deposits can lead to off-flavors, poor beer flow, and even equipment damage. By using acid cleaners regularly, operators maintain the integrity of the draught system, ensuring smooth operation and preserving the clean, crisp taste of the beer.
Beer Faucet Maintenance
Beer faucets need to be disassembled during cleaning to thoroughly remove residue like yeast, hop oils, sugars, and minerals that can build up and harbor bacteria or mold. These contaminants affect beer quality, causing off-flavors and spoilage. Disassembly ensures all internal surfaces are cleaned—something rinsing alone can’t achieve—and helps maintain the function of parts like levers, seals, and springs. It also supports compliance with health regulations, especially in commercial settings. For best results, faucets should be disassembled and cleaned bi-weekly.
Jumper Line Maintenance
Beer jumper lines should be changed regularly to maintain beer quality, cleanliness, and system performance. These lines can accumulate residues like beerstone calcium, sugars, yeast, and hop oils, which may lead to biofilm buildup and off-flavors over time. They can also absorb flavors, causing cross-contamination between beers, and may degrade physically, leading to leaks or pressure issues. To prevent these problems, it's recommended to replace jumper lines every 12 to 24 months, depending on system use and cleaning practices.
Line Cleaning and Maintenance:
Brewers Association’s minimum standards for draught system cleanliness.
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At a minimum, you should clean your draught line every two weeks with an alkaline detergent cleaner to remove protein and films that build up quickly.
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The cleaning chemical should be recirculated through the product line for a minimum of 15 minutes at a velocity up to two gallons/minute. Soaking product lines is not recommended, but the cleaning solution should be left in-line for at least 20 minutes if recirculation is not an option.
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All faucets should be completely disassembled and cleaned every two weeks. Make sure to replace any damaged seals or gaskets.
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Acid cleaning should be performed quarterly to remove inorganic compounds such as “beer stone,” which are mineral deposits.
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All vinyl jumpers and vinyl direct draw lines should be replaced every 2 years.
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Couplers should be replaced based on condition. Inspect the coupler bottom seal and O-rings, to make sure they are properly lubricated with a food-grade lubricant.
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Good quality, well-maintained couplers, faucets and shanks can last a lifetime. Parts that are 100 percent stainless steel are the most reliable and will provide the best quality experience for your staff and customers.
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Always make sure to rinse lines with clean water after cleaning!
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Draught lines may need to be replaced after pouring root beer, fruit or pepper-flavored beers, sour beers, margaritas or ciders in order to avoid permanent flavor influence.