Line Cleaning Importance: Behind the scenes

The growth of contaminants, such as biofilms, mold or yeast on the inside of draught beer lines can begin surprisingly quickly under the right conditions. Here’s a breakdown:

Initial Growth: Growth can begin within 24 to 48 hours after beer is introduced to the line. Beer is rich in nutrients, and if lines aren’t regularly cleaned, contaminants can increase rapidly.

Significant Build-Up: If left uncleaned, significant biofilm formation and buildup can occur within 7 to 10 days, impacting the taste of the beer and posing potential health risks.

Beer stone (calcium oxalate) buildup is a common problem in draught equipment. It's a crusty, chalky deposit that forms on the surfaces of lines. This buildup happens because of a combination of minerals (like calcium) from the water and proteins in the beer. Over time, as beer kept in the lines, these substances stick together and harden into a tough layer. This buildup can cause several issues:

Hygiene problems: It can trap bacteria and spoil the beer.

Flow issues: Heavy buildups can cause flow rate issues within your lines due to blocking of the tubing.

Flavour issues: It might affect the taste of the beer.

Equipment wear: It makes cleaning harder and can damage equipment if not removed.

Contributing Factors:

Temperature: Warmer lines encourage faster microbial growth.

Beer Type: Beers with more sugar or unfiltered components (e.g., wheat beers, ciders) can accelerate growth.

Frequency: Lines used infrequently are at greater risk because stagnant beer promotes microbial growth.

Best Practices: Cleaning draught beer lines every 2 weeks is the industry standard to prevent growth. Although the Canadian standard has shifted more to be monthly.

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