How often should draught beer lines be cleaned?

• In Canada, it is highly recommended to clean your lines every 4 weeks and more often with craft or non-filtered beers.

• In Europe, the standard is every 7 days.

• In the United States, a law was passed requiring businesses to have their draught lines professionally cleaned every 2-weeks to maintain health standards.

• All faucets should be completely disassembled and cleaned every time the lines are cleaned.

• All vinyl jumpers and vinyl direct draw lines should be replaced annually.

• Acid cleaning should be performed quarterly to remove inorganic compounds such as “beer stone,” which are mineral deposits. This can also be prevented by routine cleaning.

What are the health concerns associated with neglected beer lines? 

•  Allergic reactions to mould and other microbial contaminants can be sinus problems, loss of smell and skin irritation. These symptoms also affect how your customers enjoy their food and overall experience.

•  Cross-contamination of other food & drinks. Mould is dangerous, do not underestimate it wherever food is served.

What happens to your beer line system when it’s not in use?

Beer, cider, kombucha and other fermented products were designed to be enjoyed within a short time after leaving the keg. The moment they leave the keg, these products are exposed to air and microbial organisms that cause spoilage. Leftover time this bacteria will grow, spoil the taste of your product, cause wastage through foaming and possibly poison your customers. Flushing with water is NOT enough.

The following will occur if your draught beer system is not maintained regularly.

• Foaming due to a reaction caused by mould and microbial contamination.

• Product quality decline - Undesirable odour and taste resulting in customers not ordering again or not returning at all.

• Calcification known as Beerstone or calcium oxalate will grow and clog your equipment and lines.

• Permanent damage to your lines, couplers, taps and other valuable equipment.

• Product loss resulting in loss of revenue.

• Cross-contamination of the bar area and glassware.