©2019 by Midwest Draft Solutions.

THE IMPORTANCE OF LINE CLEANING

We here at Midwest Draft Solutions know the importance of clean and well maintained lines and want to share the some of the research.  We've started here with samplings from presentations from Bart Watson Chief Economist for the Brewers Association, Ben Geisthardt of New Glarius in 2014 and Kevin Reed of Rock Bottom from 2015.

THE ECONOMICS OF DRAUGHT LINE CLEANING

From a presentation from Bart Watson Chief Economist Brewers Association

Midwest Draft Solutions understands that Line Cleaning includes some costs.

Quality is paramount but at what cost?

At 5 pints/keg x $3.41 profit/pint x 52 kegs/year/line

= $886.60 profit/year/line x 4 lines

= $3,546.40 in new profit

The economics are hard to ignore.

In September of 2012, a U.S. wholesaler purchased a local draught line-cleaning business.

They were able to compare accounts using the line-cleaning service, versus those that do not.  Both accounts are relatively large with line-cleaning accounts > 40,000 barrels annually and other accounts >120,000 barrels annually.  Otherwise no other known differences and they were the same area, beers, etc. with the only difference is 2-week cleaning

Within this study:

Net Cost of lost beer = $217.69

– This is less than 1% of total beer cost

• Net cost of labor = $800

– could be cheaper with cleaning service (*like Midwest Draft Solutions)

• Net cost of cleaning materials = $371.65 (**based on this study’s costs)

• Total Net Cost = $1,389.34 FAR Outweighed by New Profits

5 pints/keg x $3.41 profit/pint x 52 kegs/year/line

= $886.60 profit/year/line x 4 lines

= $3,546.40 in new profit

• Under this scenario, moving from two-month to two-week cycle generates:

• Total Net Profit =$2,157.06 ($539.26 a line)

 Even with the most extreme set of assumptions, retailers are projected to reap

new profits from frequent line clean.

DRAFT SYSTEM CLEANING- RECIRCULATION IS THE KEY

Presented by Ben Geisthardt New Glarus Brewing Co.

Recirculation is 80 times* more effective vs. static cleaning. *Anheiser Bush study with BDP Chemicals 2001 

4 Key Elements in Draught line Cleaning

1. Recirculation - Mechanical Action

2. Temperature - 80º - 110º

3. Chemical - 2-3% Caustic Solution

4. Time - 15 – 20 Minutes

When using the recirculation method as often as possible (3 lines minimum), Midwest Draft Solutions includes water flush of your lines both before and after cleaning, full recirculation for 20 minutes with caustic (and/or acid quarterly), pH test, and ATP testing on at least 1 line every cleaning cycle.  

CLEAN BEER= MORE SALES

The Facts About
Draught System Cleaning

Beer-spoiling bacteria will ruin a beer’s flavor and aroma, and will inevitably lead to lost repeat business and potential sales. While these micro-organisms are not health risks, they will cause buttery off-flavors called diacetyl, or sour and vinegary off- flavors called acetic acid.
When draught beer systems are not properly cleaned, anaerobic and aerobic micro-organisms like lactobacillus, pediococcus, pectinatus, and acetobacter will begin growing in beer lines and associated equipment.