Draft Beer Line & Tap Cleaning by Marc Desrochers, Ecolab
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This document summarizes a presentation on draft beer line and tap cleaning. It discusses the importance of cleaning due to issues like off flavors and poor beer quality. It recommends a chlorinated alkaline cleaning program done monthly, with an acid wash twice per year. The process involves flushing lines, soaking in cleaning solution, rinsing, and sanitizing. Keg connectors and taps also need regular cleaning. It notes challenges for craft brewers in getting bars to properly clean lines and taps, and suggests presenting a unified message and potentially offering cleaning as a business.
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The document summarizes the 2018 global hop crop report. Worldwide hop acreage increased 2.8% to 149,248 acres driven mainly by new bitter hop plantings in Germany and the US. However, Europe experienced a drought which reduced yields in Germany by 10% and the Czech Republic by nearly 40%. The US crop was average with sufficient irrigation. Difficult to source hops this year will include Hallertau Mittelfruh, Northern Brewer, and Magnum from Germany. The report provides an overview of hop acreage, production, climatic conditions and expected availability and pricing for contracts through 2021.
State of craft brewing in USA by Mike Illig, Cargill
This document summarizes the state of craft brewing in the United States. It discusses the evolution of craft brewing from the 1800s to today. Key points include that craft brewing began differentiating itself from large breweries in the 1980s and grew rapidly from the 1990s to early 2000s before experiencing a "craft crash" from 1997-2003 due to oversaturation and quality issues. Currently, craft beer makes up over 12% of the US beer market and the number of breweries continues to grow, with 995 new breweries opening in 2017. The document contains confidential information from Cargill and is not authorized for disclosure outside the company.
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Draft Beer Line & Tap Cleaning by Marc Desrochers, Ecolab
- 1. Draft Beer Line/Tap Cleaning Marc Desrochers District Manager 100th Meridian District Manitoba Chapter May 8/2018
- 2. Agenda • Safety Message • Draft Lines – Why don’t you love us? • Cleaning Program Recommendations • What can the industry do? • Q & A Ontario Technical Conference 2018 January 24 to 26 • Niagara Falls
- 3. Safety Message: Never use chlorine in an acid wash program or in a high CO2 environment. SUPPORTING THE BREWING INDUSTRY
- 4. Draft Lines – Where did we go wrong? SUPPORTING THE BREWING INDUSTRY
- 5. Indicators of problems • Off Flavours / odors • Beer “surging” at the taps – Excessive foam – Repeat fills and pours to get a single pint • Cloudiness / Haze • Poor head retention • Discolored draft lines • Evidence of overall poor hygiene in the keg room or tap area
- 6. If one or more of the previous exist, draft lines/taps may be contaminated
- 7. • Cleaning is a combination of 4 synergistic factors • Each one must be employed in correct proportion to get desired results • How many of these are achievable and repeatable in cleaning keg lines and taps? • NONE • Well….maybe some. What are the challenges? Chemistry used Temperature Time Mechanical Action
- 8. • Employ the factors we CAN control in greater proportion • Take advantage of time • Use the correct cleaning chemistry How to overcome these limitations? Cleaning Chemistry Temperature Time Mechanical Action
- 9. What dictates the chemistry? • Nature of the soil – Mostly proteins – Potential biofilm – Limited mineral or beerstone • Have to use the right chemistry that makes up for lack of proper cleaning parameters
- 11. Chlorinated Alkaline Characteristics • Alkalinity from Sodium or Potassium Hydroxide, Sodium Carbonate, TSP – Hydroxides are stronger – Carbonate and TSP are milder • Chlorine vastly improves the protein removal ability of the alkaline ingredients • Corrosion inhibitor a bonus but not absolutely necessary
- 12. Deploy in the proper steps - Basic Process 1. Flush lines with warm water 2. Prepare your alkaline cleaning solution in hottest water possible. 3. Flush lines to taps and allow minimum 5 minute soak 4. Rinse thoroughly with cold water 5. Flush with sacrificial beer to neutralize residual Ideal Frequency – Monthly
- 13. Deploy in the proper steps Advanced Process 1. Flush lines with warm water 2. Prepare your alkaline cleaning solution in hottest water possible. 3. Flush lines to taps and allow minimum 5 minute soak 4. Rinse thoroughly with cold water 5. Sanitize with POA solution at correct concentration
- 14. Twice per year – Clean with Acid Solution • Can use phosphoric acid only or phos/nitric blend • Same process as the alkaline wash
- 15. Keg Coupler and Beer Taps need love too 1. Soak the entire keg connector in detergent solution 2. Disassemble taps and soak in detergent solution 3. Clean all parts with soft bristle brushes 4. Inspect all o-rings and gaskets for deterioration (classic source of contamination) 5. Flush drain lines with warm detergent solution 6. Rinse all parts thoroughly and reassemble.
- 16. Challenge for Craft Brewers • How to get the bar owners to follow these recommendations? • Greatest incentive – retain customers • It is in their best interest • Present a unified message – the need for clean lines and taps should be consistently reinforced • Merge interests to get the job done? • Sideline business for someone’s niece/nephew/grandmother/etc?