{"id":114472,"date":"2025-03-27T16:12:35","date_gmt":"2025-03-27T22:12:35","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=114472"},"modified":"2025-03-27T16:12:38","modified_gmt":"2025-03-27T22:12:38","slug":"drafting-a-solution-inside-the-dirty-world-of-cleaning-tap-lines","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/full-pour\/drafting-a-solution-inside-the-dirty-world-of-cleaning-tap-lines","title":{"rendered":"Drafting a Solution: Inside the Dirty World of Cleaning Tap Lines"},"content":{"rendered":"

As the owner and operator of the gloriously named Draft Punk<\/a>, a Seattle company that installs and cleans draught systems, Ryan Downey is overly familiar with filth.<\/p>\n

(Ed. note: Our house style uses \u201cdraught\u201d instead of \u201cdraft.\u201d The two terms have the same definition and pronunciation. We like to keep it olde school.)<\/em><\/p>\n

During calls to restaurants, bars, and taprooms, he\u2019s found evidence of rats chomping through insulation to build nests or gnawing tap lines to lap up sugary beer. Some customers filled cooling systems with cheaper, toxic car antifreeze instead of food-grade propylene glycol. And during one gnarly job, he discovered a draught beer tower\u2019s years-long leak, leading to thick layers of slime and grime and a lively insect infestation.<\/p>\n

\u201cI saw probably 300 cockroaches,\u201d says Downey, an Advanced Cicerone who opened Draft Punk in 2019. These behind-the-bar jobs have led Downey to adjust where he eats and drinks. \u201cWhen I go out now, I only go out to my accounts that care about quality beer.\u201d<\/p>\n

A brewery can write an airtight recipe, source top-shelf raw materials, and brew a flawless beer, but all those efforts are for naught if a draught system is dirty. A beer might taste metallic, or bacterial contaminations can add notes of vinegar, butterscotch, or butter.<\/p>\n

\n
\"bundled<\/figure>\n<\/div>\n

\u201cWe\u2019ve all gone into a bar and thrown down $10 for a pint of beer that you\u2019ve wanted to try, and it tastes like movie theater popcorn,\u201d says Nicholas Martel, a wholesale draft technician for Bissell Brothers<\/a> in Portland, Maine. He prevents the disappointment of drinking subpar The Substance, the brewery\u2019s flagship IPA, by cleaning customers\u2019 draught lines. \u201cIt\u2019s the last step of quality assurance in our product,\u201d he says.<\/p>\n

After a keg of beer leaves a brewery, the final lines of defense between delicious pints and drain pours are draught technicians. They service draft equipment by recirculating cleaning solutions through draught lines and disassembling and sanitizing faucets, ensuring squeaky-clean beers are served at ideal temperatures with ample fizz, not a drop wasted. A great-tasting draught beer can lead customers to order a second pint, or perhaps a third, adding dollars to a business\u2019s bottom line.<\/p>\n

\u201cI\u2019m selling a service that every bar and restaurant needs,\u201d says Downey, who counts Stoup Brewing<\/a> and Ridgewood Bottle & Tap<\/a> as clients.<\/p>\n

It\u2019s a Dirty Job, but Some People Love Doing It<\/h2>\n
\n
\"draught<\/figure>\n<\/div>\n

The world is messy. Mopping, wiping, polishing, and scrubbing might temporarily restore cleanliness, but smudges, footprints, and spills will inevitably sully surfaces; that\u2019s when bacteria and fungi set up camp. From hoses to faucets, draft systems must be regularly cleaned with sanitizing chemicals, ideally every two weeks, according to standards recommended by the Brewers Association\u2019s Draught Beer Quality Manual<\/em><\/a>.<\/p>\n

\u201cI\u2019ve been working in draught beer for about 25 years, and it\u2019s always been one of the top priorities, if not the<\/em> top priority, in draught beer quality,\u201d says Neil Witte, founder and owner of Craft Quality Solutions<\/a>, a Kansas City, Mo., consulting firm focused on beer service. (He\u2019s also co-author of the Draught Beer Quality Manual<\/em>.) \u201cWe need retailers to start focusing on quality.\u201d<\/p>\n

In more than two-thirds of the states, Witte says, distributors are responsible for cleaning draught lines; it\u2019s up to retailers in the remaining states, a job that\u2019s often farmed out to third-party companies.<\/p>\n

Brooklyn\u2019s Sean Lynch saw firsthand the need for clean draught lines while working in sales for a beer distributor and then a brewery. \u201cMore than 90 percent of the bars weren\u2019t cleaning their lines,\u201d Lynch says, too often impacting taste. \u201cI saw an opportunity.\u201d<\/p>\n

In 2014, Lynch founded Draught Mechanics<\/a>, in time building draft systems for Finback Brewery and Threes Brewing and cleaning lines for New York City\u2019s growing ranks of breweries, including Strong Rope<\/a>, Evil Twin<\/a>, and Kings County Brewers Collective<\/a>.<\/p>\n

\u201cI\u2019ve been in a lot of basements in this city, that\u2019s for sure,\u201d Lynch says.<\/p>\n

The coolers where kegs are stored can be hotbeds of mold colonies. \u201cEvery time you tap and untap the keg, there\u2019s a chance something will splash out,\u201d Lynch says. If the beer isn\u2019t wiped off a surface, mold will grow. \u201cNo one cleans their coolers. The coolers are shockingly disgusting in some of the most high-end restaurants of this city.\u201d<\/p>\n

Beer isn\u2019t the only liquid dispensed on tap, and draught-line technicians are finding opportunities beyond IPA. Carly Maughan, who founded Coastal Clear Taps<\/a> in St. Petersburg, Fla., in 2023, also cleans lines that serve cocktails and coffee, plus drinks containing kava and kratom.<\/p>\n

\u201cThey\u2019re very big down here,\u201d says Maughan, who first became interested in cleaning draught lines while bartending at LIC Beer Project, a since-shuttered New York City brewery. She enrolled in a three-day training course (\u201cI was the only female,\u201d she says), before eventually landing a job with Draft Choice<\/a>, a line-cleaning company in NYC.<\/p>\n

\u201cI fell in love with it,\u201d says Maughan, who views dirty tap lines as a disservice to brewers\u2019 hard work. \u201cThat\u2019s where I come in, and that\u2019s what made me feel like this work is incredibly important.\u201d<\/p>\n

If You Want Clean Lines, Do It Yourself<\/h2>\n

Draught beer has yet to fully recover from the pandemic lows of closed bars and restaurants. An estimated 7 to 13 percent of America\u2019s installed draught lines are not pouring beer, according to Draftline Technologies<\/a>, which monitors more than 1 million draught lines.<\/p>\n

Fewer kegs sold means less money for distributors, and as a result, \u201cline-cleaning teams are stretched thin,\u201d Witte says. \u201cI\u2019m seeing more accounts that are on a three- or four-week cleaning cycle.\u201d<\/p>\n

Instead, some beer-focused bars are taking cleaning into their own hands. \u201cWe don\u2019t let anyone else touch our draught lines,\u201d says Drew Watson, co-founder of Hops & Pie<\/a> in Denver. The beer-focused pizzeria has 30 lines of always fresh, always excellent craft beer from breweries including Russian River<\/a>, Allagash<\/a>, and Westbound & Down<\/a>. Hops & Pie cleans each line after changing kegs and thoroughly sanitizes its entire system every three weeks.<\/p>\n

\u201cOur regimen is nonstop,\u201d Watson says.<\/p>\n

Most beer lines use clear vinyl tubing, and the relatively porous material and susceptibility to flavor and bacterial contamination means that the tubes should be replaced every year or two, according to the Draught Beer Quality Manual<\/em>.<\/p>\n

At the Courtyard Brewery<\/a> in New Orleans, which only sells draught beer and crowlers, owner Scott Wood regularly performs a visual inspection of the lines, marking ages in a calendar. \u201cWe replace hoses every month to two months,\u201d Wood says. \u201cFor the cost of less than half a pint, we make sure that we have clean lines at all times.\u201d<\/p>\n

Even with a fastidious cleaning protocol, bacteria and biofilm can still find an overlooked crevice. For a while, a funky glassware smell flummoxed the Courtyard crew before it discovered that the glass rinser sprayer had a biofilm buildup. Now the brewery breaks down the glass spritzer nightly.<\/p>\n

\n
\"draught<\/figure>\n<\/div>\n

\u201cThat\u2019s part of our draught system,\u201d Wood says. \u201cThere are so many small parts where things can go wrong.\u201d<\/p>\n

Craft breweries that self-distribute beer, such as Bissell Brothers, also take extra steps to ensure beers taste great. Martel spends five days a week on the road visiting accounts across Maine, cleaning taps at anywhere from eight to 15 places daily.<\/p>\n

\u201cIt\u2019s a last step of quality assurance in our product,\u201d Martel says. \u201cIt\u2019s the reassurance that our product is being presented the best way it possibly can.\u201d<\/p>\n

Line cleaners are essential safeguards ensuring customers receive tasty pints. They often work when bars, restaurants, and taprooms are closed, scouring dark and damp nooks and crannies, toiling in anonymity, serving as foes to microbes and friends to great beer. \u201cMost people don\u2019t even realize that my job exists,\u201d says Draught Mechanics\u2019 Lynch, who has kept many clients for the last decade.<\/p>\n

\u201cIt\u2019s not a matter of doing the right thing,\u201d he says. \u201cIt\u2019s a matter of being able to sell beer that tastes good.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

A brewery can write an airtight recipe, source top-shelf raw materials, and brew a flawless beer, but all those efforts are for naught if a draught system is dirty.<\/p>\n","protected":false},"author":7582,"featured_media":114490,"sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"103797,23196,41163,88096,82758,58551","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[4812],"tags":[],"class_list":["post-114472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-full-pour"],"acf":[],"yoast_head":"\nDrafting a Solution: Inside the Dirty World of Cleaning Tap Lines - CraftBeer.com<\/title>\n<meta name=\"description\" content=\"A brewery can brew a flawless beer, but all those efforts are for naught if a draught system is dirty. 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