Draught Beer Line Cleaning Standards

Many states require regular draught line cleaning, but all too often the methods used fall short of what is needed to actually maintain draught quality.

The Brewers Association Draught Beer Quality Manual suggests the following summary cleaning recommendations:

Perform draught line cleaning every two weeks (14 days), as follows:

  • Push beer from lines with cold water.
  • Clean lines with caustic solution at 2% or greater concentration for newer, well-maintained lines or 3% concentration for older or problematic lines. Maintain a solution temperature of 80º – 125ºF.
  • Caustic solution should be circulated through the lines for 15 minutes at a velocity of 2 gallons per minute for electric pump cleaning or left to stand in the lines for no less than 20 minutes for static cleaning.
  • Disassemble and hand clean faucets; hand clean couplers.
  • After cleaning, flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines.

Quarterly (every three months):

  • Disassemble and hand clean all FOB-stop devices (a.k.a. beer savers, foam detectors)
  • Disassemble and hand clean all couplers.
  • Perform acid cleaning of draught lines as follows*:
    • Push beer or caustic cleaner from lines with cold water.
    • Clean lines with an acid line cleaner mixed to manufacturer’s guidelines. Maintain a solution temperature of 80º – 125ºF.
    • Circulate the acid solution through the lines for 15 minutes at a velocity of 2 gallons per minute for electric pump cleaning or let stand in the lines for no less than 20 minutes for static cleaning.
    • After acid cleaning, flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines.