In New York State the distributors are not allowed to clean lines. I am told there is a law that lines must be cleaned every two weeks but no one can produce that law and if it does exist it is not enforced. At a recent meeting with draft beer cleaners hosted by Anheuser Bush they told us they were trying to get the law changed so that distributors could clean lines. They are not having luck so far. There is so much bad beer being served they want something done.
I agree something should be done --- I owned a busy sports bar for 20 years before I started cleaning lines. I learned the hard way that a lot of line cleaners don’t really do the job they are charging for. I caught people using plain water with no chemicals and not taking faucets apart if they weren’t being watched.
Most people think that if a tavern cleans their lines every two weeks and the competition down the street never cleans their lines that they would have an advantage, but the truth is that both places will see a decrease in draft beer business and an increase in bottle beer business. Patrons will visit several taverns in an evening and would rather drink a consistent bottle beer than get a great draft in one place and a terrible one in another place.
I think the secret is to give the bars and restaurants an incentive to clean their lines such as a two or three dollar discount on each barrel if they prove that they are cleaning their lines every two weeks.
I agree - great topic
|