Скачать или смотреть The Science of a Clean Draft Pour

We’ve all been there: you walk into a taproom, the vibes are great, the music is perfect, but the beer tastes… off. Most people think a 'funky' flavor is just part of the craft, but more often than not, it’s a sign of a hygiene breakdown. In fact, over 75% of your customers say that cleanliness is their absolute top priority when choosing where to drink and dine.

Today, we’re going behind the scenes of the draft system. There’s a common myth that the alcohol in beer kills off harmful bacteria—it doesn’t. Without strict protocols, your beer lines can quickly become a breeding ground for yeast, mold, and bacteria that don't just ruin the taste but can also make people sick. Since COVID-19, customer expectations have shifted; visibility into your cleaning practices is now a significant factor in whether a customer decides to return.

In this video, we’re breaking down the essential 'gold standards' for taproom hygiene, including:

The Chemistry of Clean: Why we use caustic soda at specific concentrations (1-4%) and temperatures to strip away organic buildup.

The 14-Day Rule: Why your draft lines and faucets need a deep chemical soak and mechanical scrub every two weeks at a minimum.

The Pressure Game: Maintaining the correct PSI—such as 10-12 PSI for standard ales—prevents over-carbonation and keeps the beer pouring exactly as the brewer intended.

Staff Accountability: How to use SOPs and color-coded tools to make hygiene part of your team's DNA."

Finally, a clean taproom is more than just 'meeting code'—it’s about brand protection. If the beer tastes bad because of dirty lines, it’s the brewery’s reputation on the line, even if they didn't pour the pint. Let’s dive into the protocols that ensure every glass you serve is pristine.