2MillerCoors Becoming America’s Best Beer Company Commitment to Quality Uncompromising QualityDeliver on innovation and Quality that excites the consumerIndustry leader on implementing Quality in the On Premise
3Today’s ObjectivesLearn how to properly clean draught lines that will meet MillerCoors and the Brewers Association procedures and guidelinesDiscuss the Cost of QualityUnderstand the proper use of line cleaning equipment and chemicalsExperience a hands on learning environment that will improve your skills with draught beer, enabling you to deliver a great tasting beer to the consumerClass participation… walk away with all your questions answered!
4The Draft Beer StoryCost of a pint of beer during a Pub Crawl for the– $5 for the 16oz glass per locationTime it takes it get the waitress attention and to receive your order- 10 minConsumers Reaction - Priceless
5The Draft Beer Sample How did it taste? Impact to the: Consumer RetailerBeer DistributorBrewery
6Quality AssuranceBacteria That Build Up & Destroy Beer Flavor and ProfitsPediococcus - 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.PediococcusAcetobacterLactobacillus
7Off Notes That Come From Quality AssuranceOff Notes That Come FromThese Beer SpoilersDiacetylButter, Butterscotch, or Movie Popcorn aroma and taste (Pediococcus and sometimes Lactobacillus)LactobacillusA citrus sour, lemon sour like tasteAcetobacterA vinegar like sour tasteWild YeastSolventy, bandaie, sulfur aromas (veg, dms) and tasteLight struckSkunky 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 • BeerstoneBeer Spoilers That Build Up & Destroy Beer Flavor and ProfitsClean Beer Line“Beerstone” Residue
9Profitability and Waste Beer Good, Clean, Fresh beer will help a retailer maintain his customer baseEducation is key for the retailer to understand how to serve and maintain draught beerKnowing and understanding the proper line cleaning procedure will help retailers understand what to expect from 3rd party line cleaning company’sControlling WasteFlushing with water not beerCalculating beer in line - 3/8” = .75oz perCost of Quality = investments for consistencyBeer consistency costs money, but if done correctly, will ensure a strong customer base.Costs Related to Draught:Line Cleaners Time & SalaryChemical CostsDraught Tech Salary and Repair CostRefrigerated Delivery VehiclesGlassware, Coasters, and Napkins (where legal)
10Quality Assurance Direct Draw ≤15 ft in length Long Draw Systems (Air or Glycol Cooled)>15 ft in length
11SafetyCaustic 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.
12MANDATORY or VOLUNTARY: Doesn’t Matter – IT IS THE RIGHT THING TO DO Line CleaningBACTERIACritical to Short/Long-Term SuccessMOLDYEASTBCRIFRUITFLYBeer LineMANDATORY or VOLUNTARY:Doesn’t Matter – IT IS THE RIGHT THING TO DO12
14Line Cleaning Recommendations Perform draught line cleaning every two weeks (14 days) as follows:Disassemble and hand clean all faucetsPush beer from lines with cold waterClean lines with a 2-3% caustic solutionMaintain a solution temperature of 80°-125°FCaustic 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 cleaningHand clean couplersFlush lines with cold water until pH matches that of tap water
15Cleaning Recommendations (continued) Quarterly Cleaning (every three months):Disassemble and hand clean all FOB devices (beer savers)Disassemble and hand clean all faucets & couplersPerform acid cleaning on draught lines as follows:Push beer or caustic cleaner from lines with cold waterClean lines with acid line cleaner mixed to manufacturers guidelinesMaintain a solution temperature of 80°-125°FCirculate 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 cleaningFlush lines with cold water until pH matches that of tap water
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