Line Cleaning Workshop Welcome Line Cleaning Workshop

MillerCoors Becoming America’s Best Beer Company Commitment to Quality Uncompromising Quality Deliver on innovation and Quality that excites the consumer Industry leader on implementing Quality in the On Premise

Today’s Objectives Learn how to properly clean draught lines that will meet MillerCoors and the Brewers Association procedures and guidelines Discuss the Cost of Quality Understand the proper use of line cleaning equipment and chemicals Experience a hands on learning environment that will improve your skills with draught beer, enabling you to deliver a great tasting beer to the consumer Class participation… walk away with all your questions answered!

The Draft Beer Story Cost of a pint of beer during a Pub Crawl for the– $5 for the 16oz glass per location Time it takes it get the waitress attention and to receive your order- 10 min Consumers Reaction - Priceless

The Draft Beer Sample How did it taste? Impact to the: Consumer Retailer Beer Distributor Brewery

Quality Assurance Bacteria That Build Up & Destroy Beer Flavor and Profits Pediococcus - Small round shaped bacteria (cocci) This bacteria forms acid and diacetyl. Lactobacillus - Long rod shaped bacteria (bacilli). This bacteria forms lactic acid which can cause the beer to turn very cloudy and taste and smell like sour milk. Acetobacter - Short stubby shaped bacteria (bacilli). This bacteria produces acetic acid, it will form a skin/film on the beer surface and cause the beer to turn cloudy and taste like vinegar. Pediococcus Acetobacter Lactobacillus

Off Notes That Come From Quality Assurance Off Notes That Come From These Beer Spoilers Diacetyl Butter, Butterscotch, or Movie Popcorn aroma and taste (Pediococcus and sometimes Lactobacillus) Lactobacillus A citrus sour, lemon sour like taste Acetobacter A vinegar like sour taste Wild Yeast Solventy, bandaie, sulfur aromas (veg, dms) and taste Light struck Skunky aroma and taste. Not directly related to the draft beer system. Caused when beer is exposed to UV rays (sunlight). A chemical reaction between the UV rays and the hops used in the brewing process.

• Mold • Yeast • Beerstone Quality Assurance • Mold • Yeast • Beerstone Beer Spoilers That Build Up & Destroy Beer Flavor and Profits Clean Beer Line “Beerstone” Residue

Profitability and Waste Beer Good, Clean, Fresh beer will help a retailer maintain his customer base Education is key for the retailer to understand how to serve and maintain draught beer Knowing and understanding the proper line cleaning procedure will help retailers understand what to expect from 3rd party line cleaning company’s Controlling Waste Flushing with water not beer Calculating beer in line - 3/8” = .75oz per Cost of Quality = investments for consistency Beer consistency costs money, but if done correctly, will ensure a strong customer base. Costs Related to Draught: Line Cleaners Time & Salary Chemical Costs Draught Tech Salary and Repair Cost Refrigerated Delivery Vehicles Glassware, Coasters, and Napkins (where legal)

Quality Assurance Direct Draw ≤15 ft in length Long Draw Systems (Air or Glycol Cooled) >15 ft in length

Safety Caustic chemical can cause a rapid increase in temperature. Line cleaning involves working with hazardous chemicals. Cleaning personnel should be well trained in handling hazardous chemicals. Personal protection equipment including rubber gloves and eye protection should be used whenever handling line cleaning chemicals. Cleaning solution suppliers offer Material Safety Data Sheets (MSDS) on their products (read them prior to use). When diluting chemical concentrate, always add chemical to water and never add water to the chemical.  Adding water to concentrated caustic can lead to a violent and dangerous spattering or eruption of the solution.

MANDATORY or VOLUNTARY: Doesn’t Matter – IT IS THE RIGHT THING TO DO Line Cleaning BACTERIA Critical to Short/Long-Term Success M O L D Y E A S T B C R I F R U I T FLY Beer Line MANDATORY or VOLUNTARY: Doesn’t Matter – IT IS THE RIGHT THING TO DO 12

Line Cleaning Principles

Line Cleaning Recommendations Perform draught line cleaning every two weeks (14 days) as follows: Disassemble and hand clean all faucets Push beer from lines with cold water Clean lines with a 2-3% caustic solution Maintain a solution temperature of 80°-125°F Caustic solution should be circulated for 15 minutes with an electric pump or let stand in the lines for no less than 20 minutes for static cleaning Hand clean couplers Flush lines with cold water until pH matches that of tap water

Cleaning Recommendations (continued) Quarterly Cleaning (every three months): Disassemble and hand clean all FOB devices (beer savers) Disassemble and hand clean all faucets & couplers Perform acid cleaning on draught lines as follows: Push beer or caustic cleaner from lines with cold water Clean lines with acid line cleaner mixed to manufacturers guidelines Maintain a solution temperature of 80°-125°F Circulate the acid solution through the lines for 15 minutes with an electric pump or let stand in the lines for no less than 20 minutes for static cleaning Flush lines with cold water until pH matches that of tap water

Neglected or Improperly Cleaned Draught Systems

Neglected or Improperly Cleaned Draught Systems

Quality Assurance Pressurized Cleaning (static)

Quality Assurance Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

Quality Assurance Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

Quality Assurance Recirculating Cleaning 3 Step Process: Step A: Flush beer from lines with water Step B: Clean lines with chemical Step C: Flush chemical from lines with water

Video of cleaning with a Recirulating Pump http://www.youtube.com/watch?v=WqcKCVJDpMg http://www.youtube.com/watch?v=rOtQr2SsIEE&NR=1

Questions?

Let’s Move to the Lab for a Demo

“Quality in a product or service is not what the supplier puts in “Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for. A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence. Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.” Peter F. Drucker - American Educator and Writer b. 1909