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We all know that regular beer line cleaning can be a bit of a grueling task so why do we bother? Here are 15 reasons from Houston Draft Solutions President, John Torentinos III,  as to why it is so important.

•Assuming a pint of beer ranges from $4-6, losing the revenue from just 2 pint sales costs the bar more than proper line cleaning would have cost.  
•Bacteria and wild yeast growing in the beer line will spoil the aroma and flavor of the beer.
•Beer nozzles are a major source of infection to the beer. They should be cleaned with a recommended cleaner and left dry overnight. Never clean nozzles in soda water, it doesn’t work, despite the bubbles!
•Cask and keg lines should be cleaned a minimum of every 14 days.
•Cider and stout lines need to be cleaned as regularly as the other products in the bar, it’s a myth that this can be prolonged.
•Clean lines when they are clean. Lines should never be left until they have become dirty to be cleaned as this would have already had an impact on your sales.
•Clean smooth beer line internal walls reduce the build-up of biofilms.
•Correct dosing of line cleaning is important. Solutions that are too strong can leave chlorine like TCP, taints on the lines which are noticeable in the beer. Once lines have become tainted it is very difficult if not impossible to remove the taint. The lines normally need to be replaced which can be expensive!
•Customers know when beer is dispensed through dirty lines as the taste is affected. They don’t always tell you but they certainly won’t buy another drink or worse they don’t visit the pub again. All lost revenue.
•Fob detectors, taps, couplers and all ancillary equipment should also be kept clean to prevent bacteria infection.
•It stops beer becoming infected with bacteria and wild yeasts.
•Regularly cleaned lines will last longer, saving the expense of replacing lines and bar closure.
•Under dosing line cleaner means that the clean is not effective and even if the lines are being cleaned regularly, they are not being cleaned correctly.
•Yeast growing in beer lines ferments and produces carbon dioxide. This is released into the beer causing fobbing problems which increases the beer wastage a pub gets and reduces its potential profits.
•You wouldn’t serve a customer food on a plate that hadn’t been cleaned for two weeks, so why would you serve them beer through lines that had not been cleaned for two weeks.

We pride ourselves on delivering a quality service to you and your customers.  We Make Beer Better! ™
Copyright © 2017 Houston Draft Solutions, LLC, All rights reserved.

Our mailing address is:
5300 N Braeswood #287
Houston, TX 77096
713-396-BEER (2337)

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Houston Draft Solutions · 5300 N Braeswood · Suite 4-287 · Houston, Tx 77096 · USA

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