How frequently is it recommended to clean a Draft System?

Cleaning a draft system every two weeks is essential for maintaining the quality of the beer served and the integrity of the equipment. Over time, beer lines can accumulate residues such as yeast, bacteria, and dead microorganisms that can not only impact the flavor and aroma of the beer but also lead to contamination and off-flavors.

Regular cleaning at this interval ensures that any buildup is effectively removed, promoting better tasting beer and preventing maintenance issues in the system itself. A two-week cleaning schedule strikes a balance between adequately removing deposits and not being overly burdensome. This frequency helps operators maintain consistent quality and freshness in their draft beer offerings, leading to a better overall experience for the consumer.

While cleaning once a month might seem sufficient, it may not effectively prevent the buildup that occurs in more frequently used systems. Cleaning every week could be excessively stringent for some setups, potentially leading to operational inefficiencies and increased labor costs. Cleaning every three months may allow for significant buildup that could adversely affect the draft beer quality, making the two-week interval the most recommended practice.