WNY's Premier Beer Line Cleaning Service
Along with breweries, we recommend that Beer Lines be cleaned every 14 days but the actual growth of bacteria begins on Day 10 post cleaning. To keep your Beer Lines fresh and clean, there are four elements that you must combat.
1. Bacteria - Although bacteria in beer is a naturally occurring element that is not hazardous to human health, it IS noticeable in appearance, smell and taste. The most common bacteria found in beer are:
Lactobacillus - Causes beer to become cloudy in appearance and produces lactic and acetic acid causing a sour taste.
Pectinatus - Produces lactic and propionic acid, methyl dimethyl sulfide and hydrogen sulfide causing cloudiness, a rotten egg smell, and a foul taste.
Pediococcus - Produces diacetyl giving off a popcorn type aroma
Acetobacter - Produces acetic acid causing sour, turbid, discolored beer
2. Yeast - Causes surface film growth on lines.
3. Mold - Causes a blackish film on the inside and outside of beer lines, and on exposed parts of faucets and couplers
4. Beerstone - Calcium in beer introduced by grains and water used in the brewing process. The calcium settles out and deposits on the inside of beer lines until it flakes off back into the beer