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Manufacturers agree that Draught Beer Lines and ancillary equipment  should be cleaned on a regular, ongoing basis, and estimate regular line cleaning can increase beer sales by as much as 4% to 7%.





We understand that as successful entrepreneurs, you work to a rigorous business schedule and jobs such as cleaning beer lines and ancillary equipment, fixing leaks and inspecting your draught system get delayed, at best, or get done infrequently. This impacts not only the quality and taste of the draught beer, but will eventually have a negative impact on customers satisfaction and hence on profits. DON'T LET THIS HAPPEN TO YOU! At CLEAR-BEER, we know that customer satisfaction is driven as much by relationships with customers as it is by the quality of services we provide to them and must go hand in hand.

According to Food Service Magazine Equipment Reports, draught beer system manufacturers refer to lost beer sales as the “phantom pint.” A customer served a beer with an off flavor or smell is more likely to not order a second beer but simply move on to another establishment, rather than actually complain to the server or bartender. As the business owner or manager, you may not know anything is wrong unless you regularly pour and taste your draught beer for yourself, and meanwhile you’re losing money.

One culprit is not maintaining clean beer lines and ancillary equipment.


The difference in dollars between the potential decrease and increase in sales is a clear reason for regular maintenance.


The importance of cleaning beer lines and ancillary equipment cleaning on a regular scheduled in hotels, bars, taverns, clubs and restaurants etc. where draught beer is served, is clearly shown below.


  1. It stops beer becoming infected with bacteria and wild yeasts.

  2. Yeast growing in beer lines and ancillary equipment ferments and produces carbon dioxide. This is released into the beer causing fobbing (excess foam) problems which increases  beer wastage, hence reducing potential profits.

  3. Clean smooth beer line internal walls reduce the build-up of biofilms.

  4. Bacteria and wild yeast growing in the beer line will spoil the aroma and flavour of the beer.

  5. It stops the a scale forming called calcium oxalate, commonly referred to as beerstone, that forms on the lines and ancillary equipment. If this isn’t removed, it will leave an unsanitary surface that can harbour micro-organisms which can affect the quality and taste of your beer, as well as affect its shelf life.

  6. Correct dosing of line cleaning is important. Solutions that are too strong can leave chlorine like TCP, taints on the lines and ancillary equipment which are noticeable in the beer. 

  7. 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.

  8. Cask and keg lines should ideally be cleaned on a fourteen days rotation.

  9. Regularly cleaned lines will last longer, saving the expense of replacement.

  10. Customers would not drink beer from  dirty glasses, so why would they drink beer from dirty lines.

  11. Clean lines regularly, they should never be left until they have become dirty before cleaning, this will definitely have a negative impact on sales.

  12. Fob detectors, taps, couplers and all ancillary equipment should also be kept clean to prevent bacteria infection.

  13. Beer nozzles are a major source of infection to the beer and should be cleaned when the lines are cleaned.

  14. Customers know when beer is dispensed through dirty lines because the taste is greatly impaired, which may result in them not coming back, and also passing on to other prospective customers their negative experience. 


Contact CLEAR-BEER to discover how we can alleviate these serious problems and help you to maximize your profits. 


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