Draft maintenance is essential to the quality of your beer. Beer spoiling bacteria will ruin a beer’s flavor and aroma. This will inevitably lead to lost repeat business and potential sales. The likelihood of an educated beer drinker returning to a bar with dirty draft lines drops dramatically.
To ensure beer freshness, lines should be cleaned at a minimum every 2 weeks. This should be done with a caustic solution at a 2% or greater concentration. Older lines or more problematic lines should use a 3% or greater concentration. Using an electric pump, caustic solution should be circulated through your lines at a minimum of 15 minutes and at a velocity of 2 gallons per minute. If using a static method, the solution needs to be left in the lines for a minimum of 20 minutes.
Over time beer lines get minerals and calcium build up commonly referred to as “beer stone”. Acid cleaning dissolves these minerals. An acid cleaning should be done quarterly (every 3 months)
It is important to note that caustic and acid solution can be extremely dangerous if direct contact occurs to the skin or eyes. ALWAYS use protective eyewear and gloves when handling caustic and acid solution. Your safest bet is to contact a professional to perform all of your cleaning needs.
Storage & Off Flavors
Storage & Off Flavors
Proper storage and rotation is critical to the freshness of beer.
If beer has no date: Non-pasteurized beer will last 45 – 60 days. Pasteurized beer will last 90 – 120 days. Optimal storage temperature is 38°.
Off flavors in beer can come from many sources. It could come from many origins such as brewing technique, brewer’s yeast, bacteria and also from poor storage and improper serving practices.
Lightstruck (skunking) Lightstruck is perceived as a skunk-like flavor. The flavor occurs when beer is exposed to sunlight or artificial light. Chemicals derived from hops are naturally altered in the presence of light to form the Sulphur compound 3-methyl-2-butene-1-thiol. This can be prevented by keeping beer out of direct light and rotated properly to ensure freshness.
Oxidation Oxidation is perceived as a wet cardboard, old paper flavor. The flavor occurs when beer is exposed to oxygen at temperatures over 80°F. The beer will transform and seem lifeless and bland. The technical term for beer oxidation is Trans-2-Nonenal. This can be prevented by keeping beer in the cooler, or at room temperature.
Acetaldehyde Acetaldehyde is perceived as green apples or latex paint flavor. It is an intermediate compound in the formation of alcohol. Some yeast strains produce more than other, but generally its presence indicated that the beer is too young and needs more time to condition. This can also be a sign of infection.
Diacetyl Diacetyl is perceived as butter or buttered popcorn. It is desired to a degree in many ales, but in some styles and circumstance it is unwanted and may even take on rancid undertones. Diacetyl can be a result of the normal fermentation process or the result of a bacterial infection.
Dimethyl Sulfide (DMS) DMS is perceived as a creamed corn or cooked vegetable flavor. Like diacetyl, it is common in many light lagers and is considered to be part of the character of the beer. When caused by bacterial infection, DMS has a more rancid character. If caused by infection, it is typically the result of poor sanitation.
Infection Infection is perceived in many different forms. Often times the flavor is sourness or the aforementioned diacetyl and acetaldehyde (see above). Infection is caused by bacteria build up in draft lines. This can be prevented by regular line cleaning.
Beer Clean Glassware
Beer Clean Glassware
Have you ever been served a “flat” beer, with bubbles stuck to the side of the glass with no head? Fingerprints on the glass? Lipstick on the rim (gross!)? If you’ve encountered any of these either at home or at a bar, your glass wasn’t “beer clean”. A beer clean glass should have a tightly formed head of foam at the top of the glass with no bubbles clinging to the side of the glass.
Steps to a proper “beer clean” glass:
- Empty dirty glass into open drain
- Wash with sud-less (non petroleum) soap and brush
- Rinse with cold water – “heel in, heel out”
- Dry (on drying rack, never towel dry)
- Rinse with cold water just before dispensing.
Testing for “beer clean” glassware:
- Sheeting and Spotting Test
- Salt Test
- Head Size
- Lacing as beer is consumed
Geometry of glass affects the beer looks, smells, & tastes. Clear always the best. Size – based on style and alcohol content. Stronger beers-smaller glass, provide 1 inch head. Shape – tradition for style, showcase the style. Inward Taper like Weizen supports thick head, outward taper like classic pils glass acts as wedge to support foam. Brand – branded glasses for many of their own brands.
Kolsch/Stange – (SHTANGUH) Light, tall, think. Designed for quick, refreshing consumption.
Bavarian Seidel – Big glass for small beer like German pils, Helles, and Oktoberfest.
Main take-away: Larger ABV goes into SMALLER glass
English Dimpled Mug – Wide and thick used for mild ales and bitters.
Tapered Pils – became popular in art decos 1930’s. Narrow shape shows off the color, the outward taper supports the head and the foot provides a solid base.
Snifter – popularized for branding and great for barley wines and imperial stouts. Deep incurved rim and small stature, it’s ideal for serving strong ales.
Stemmed Tulip (or Poco Grande Libbey): inward taper holds aroma, outward flare supports and fits the lips, many ways the best of both worlds. Started showing up in 19th century.
Bolleke Goblet: Popular in Antwerp , Belgium smaller size is great for strong beers. Inward taper concentrates head and aroma.