Beer Line Cleaning in the Pacific Northwest

The build up of various contaminants like mold, beer stone, or other bacteria can lead to bad-tasting beer, poor line and tap health, and carbonation issues. A clean draft system addresses these issues and keeps your beers flowing.

According to the Brewers Association, beer lines should be cleaned at least every two weeks as it only takes about 12-14 days for the living bacteria to start affecting the profile of the beer negatively. Our professional services ensure the highest quality of beer possible by preventing bacteria and other buildup. Signs that you need an immediate cleaning include off-tasting beer, excessive foam, or slow pour rates.

Hiring a professional service with access to and experience with the best equipment is your first line of defense that have a trusted standard operating procedures. We recommend using a recirculating pump, which is 80% more effective than static line cleaning alone. The best beer line cleaning approach combines professional-grade alkaline cleaners with proper equipment, certified expertise, and thorough rinsing protocols.

We aim to minimize disruption to your business. Our team will coordinate with you to find the most convenient time to perform the cleaning, often during off-peak hours.

Any establishment that serves draft beer can benefit from our services. This includes bars, restaurants, breweries, hotels, and clubs, among others. We can service a variety of draught systems, from small direct-draw systems to complex long-draw systems.

Yes, we provide cleaning services for all types of draft systems, including those for nitrogenized or "nitro" beers. Our team is experienced in maintaining and cleaning these systems to ensure optimal performance and taste.

Brewers recommend using 2–3% caustic in solution for effective cleaning. DIY cleaning often uses incorrect ratios, leading to inadequate cleaning or residue buildup. Professional services ensure proper dilution and complete system coverage.

Beer from dirty lines won't make you seriously ill, but it can make you sick. Have you ever thought, "Maybe it was the food that upset my stomach?" Did you drink a draft beer? If not regularly cleaned properly beer lines it could have not only been a terrible tasting beer, but full of bacteria, mold, and beer stone buildup. You'll experience off-flavors, flat beer, and poor carbonation. While not toxic like actual cleaner, dirty lines create an unpleasant drinking experience that drives customers away and wastes expensive beer inventory.

Beer line cleaner should re-circulate through lines for no less than 15-20 minutes for effective cleaning per the Brewers Association. Static soaking may require 30-45 minutes depending on buildup severity. Professional recirculating systems are 80% more effective than static cleaning. Never leave cleaner in lines ever. This is a huge no no in our industry and the cleaner needs to come out after the cleaning cycle and thoroughly rinsed with water and tested with Ph paper to ensure that the lines are back to a PH of neutral. Not doing this correctly or properly can injure someone severely.

Beer line cleaner contains alkaline compounds designed to break down organic matter and beer stone. Key ingredients include sodium hydroxide (removes proteins and organic buildup), sodium metasilicate (prevents mineral deposits), and surfactants (improve cleaning effectiveness). Professional-grade cleaners are food-safe when properly rinsed and specifically formulated for beer systems.