1. Line Cleaning Workshop
Welcome
Line Cleaning Workshop

2. MillerCoors Becoming America’s Best Beer Company Commitment to Quality
Uncompromising Quality
Deliver on innovation and Quality that excites the consumer
Industry leader on implementing Quality in the On Premise

3. Today’s Objectives
Learn how to properly clean draught lines that will meet MillerCoors and the Brewers Association procedures and guidelines
Discuss the Cost of Quality
Understand the proper use of line cleaning equipment and chemicals
Experience a hands on learning environment that will improve your skills with draught beer, enabling you to deliver a great tasting beer to the consumer
Class participation… walk away with all your questions answered!

4. The Draft Beer Story
Cost of a pint of beer during a Pub Crawl for the– $5 for the 16oz glass per location
Time it takes it get the waitress attention and to receive your order- 10 min
Consumers Reaction - Priceless

5. The Draft Beer Sample How did it taste? Impact to the: Consumer
Retailer
Beer Distributor
Brewery

6. Quality Assurance
Bacteria That Build Up & Destroy Beer Flavor and Profits
Pediococcus - Small round shaped bacteria (cocci) This bacteria forms acid and diacetyl. Lactobacillus - Long rod shaped bacteria (bacilli). This bacteria forms lactic acid which can cause the beer to turn very cloudy and taste and smell like sour milk. Acetobacter - Short stubby shaped bacteria (bacilli). This bacteria produces acetic acid, it will form a skin/film on the beer surface and cause the beer to turn cloudy and taste like vinegar.
Pediococcus
Acetobacter
Lactobacillus

7. Off Notes That Come From
Quality Assurance
Off Notes That Come From
These Beer Spoilers
Diacetyl
Butter, Butterscotch, or Movie Popcorn aroma and taste (Pediococcus and sometimes Lactobacillus)
Lactobacillus
A citrus sour, lemon sour like taste
Acetobacter
A vinegar like sour taste
Wild Yeast
Solventy, bandaie, sulfur aromas (veg, dms) and taste
Light struck
Skunky aroma and taste. Not directly related to the draft beer system. Caused when beer is exposed to UV rays (sunlight). A chemical reaction between the UV rays and the hops used in the brewing process.

8. • Mold • Yeast • Beerstone
Quality Assurance
• Mold • Yeast • Beerstone
Beer Spoilers That Build Up & Destroy Beer Flavor and Profits
Clean Beer Line
“Beerstone” Residue

9. Profitability and Waste Beer
Good, Clean, Fresh beer will help a retailer maintain his customer base
Education is key for the retailer to understand how to serve and maintain draught beer
Knowing and understanding the proper line cleaning procedure will help retailers understand what to expect from 3rd party line cleaning company’s
Controlling Waste
Flushing with water not beer
Calculating beer in line - 3/8” = .75oz per
Cost of Quality = investments for consistency
Beer consistency costs money, but if done correctly, will ensure a strong customer base.
Costs Related to Draught:
Line Cleaners Time & Salary
Chemical Costs
Draught Tech Salary and Repair Cost
Refrigerated Delivery Vehicles
Glassware, Coasters, and Napkins (where legal)

10. Quality Assurance Direct Draw ≤15 ft in length Long Draw Systems
(Air or Glycol Cooled)
>15 ft in length

11. Safety
Caustic chemical can cause a rapid increase in temperature. Line cleaning involves working with hazardous chemicals.
Cleaning personnel should be well trained in handling hazardous chemicals.
Personal protection equipment including rubber gloves and eye protection should be used whenever handling line cleaning chemicals.
Cleaning solution suppliers offer Material Safety Data Sheets (MSDS) on their products (read them prior to use).
When diluting chemical concentrate, always add chemical to water and never add water to the chemical.  Adding water to concentrated caustic can lead to a violent and dangerous spattering or eruption of the solution.

12. MANDATORY or VOLUNTARY: Doesn’t Matter – IT IS THE RIGHT THING TO DO
Line Cleaning
BACTERIA
Critical to Short/Long-Term Success M O L D Y E A S T B C R I F R U I T
FLY
Beer Line
MANDATORY or VOLUNTARY:
Doesn’t Matter – IT IS THE RIGHT THING TO DO 12

13. Line Cleaning Principles

14. Line Cleaning Recommendations
Perform draught line cleaning every two weeks (14 days) as follows:
Disassemble and hand clean all faucets
Push beer from lines with cold water
Clean lines with a 2-3% caustic solution
Maintain a solution temperature of 80°-125°F
Caustic solution should be circulated for 15 minutes with an electric pump or let stand in the lines for no less than 20 minutes for static cleaning
Hand clean couplers
Flush lines with cold water until pH matches that of tap water

15. Cleaning Recommendations (continued)
Quarterly Cleaning (every three months):
Disassemble and hand clean all FOB devices (beer savers)
Disassemble and hand clean all faucets & couplers
Perform acid cleaning on draught lines as follows:
Push beer or caustic cleaner from lines with cold water
Clean lines with acid line cleaner mixed to manufacturers guidelines
Maintain a solution temperature of 80°-125°F
Circulate the acid solution through the lines for 15 minutes with an electric pump or let stand in the lines for no less than 20 minutes for static cleaning
Flush lines with cold water until pH matches that of tap water

16. Neglected or Improperly Cleaned Draught Systems

17. Neglected or Improperly Cleaned Draught Systems

18. Quality Assurance
Pressurized Cleaning (static)

19. Quality Assurance
Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

20. Quality Assurance
Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

21. Quality Assurance
Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

22. Video of cleaning with a Recirulating Pump

23. Questions?

24. Let’s Move to the Lab for a Demo

25. “Quality in a product or service is not what the supplier puts in
“Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for.
A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence.
Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.”
Peter F. Drucker - American Educator and Writer b. 1909