HOW TO TAKE CARE OF YOUR BEER LINES DURING THE COVID-19 CLOSURE PERIOD

Posted & filed under News.

The UK’s hospitality industry has been hit hard by the COVID-19 crisis, with all hospitality outlets ordered to shut their doors to the public from Friday 20th March, with further lockdown measures announced last night. 

Although the situation is changing daily, the sector and its people are battening down the hatches to survive, so they can hit the ground running when the situation finally comes to a close.

With this in mind, it’s crucial to maintain cellar management and implement some immediate actions to ensure that your beer lines remain functional. Beer left to stagnate inside lines could prove costly, so licensees need to take precautions.

Significant risk from beer stagnating in lines 

Beer Piper, the UK”s leading beer line cleaning firm, has issued the below advice for its customers – publicans, bar managers and hospitality owners – to eliminate any risk and maintain the safety and functionality of their business.

If beer is left to stagnate inside your lines for an extended period of time, there is a significant risk the lines will develop irreversible bacterial contamination, which can lead to gas leak hazards or a costly draught line replacement.

Seven steps for success

1. Turn off all your remote coolers and beer gas lines throughout the period of closure (See point five below before turning off your cellar cooling system!)

2. Run an “Extended” or “Special” clean on every draught product in turn, leaving your beer lines in water once the clean has completed.

3. Do not reattach the keg coupler back onto the keg. If you have enough sockets on your ring main(s) leave them attached to a socket.

4. Do not wrap your dispense taps in plastic wrap/cling film as this could trap moisture and lead to mould growth.

5. If you have a substantial amount of beer in your cellar, you may wish to keep your cellar cooling system switched on as casks should be stored at a temperature between 52-54 deg F.   Temperatures above 54 deg F will rapidly accelerate ageing which will in turn cause irreversible flavour damage to beer and cause it to go flat. It will also encourage extensive mould growth in damp cellars.

6. Use your Beer Piper system to flush the water through your lines on a weekly basis.

7. In the event that the closures continue for a long time, Chemisphere Dispense Line Sanitiser can be added manually to help keep lines in good shape during closure. This can be left in the lines for up to six months (please note, this product cannot be added using your Beer Piper system, as using a line sanitiser will cause damage and break the system.)

Jeff Singer, commercial manager for Beer Piper, commented: “Beer Piper units can be used as an important tool to help close down lines with final cleans and flushing during closure. They can also help to maintain the lines and get them ready to be used again at the end of the enforced closure period.

“We are keeping our telephone lines open during the crisis for any customers who wish to speak to us about closing down lines and how best to do it.”

For more help and advice, follow our step by step guide. Click the link below.

Step By Step Guide

For further information or advice, customers can contact Beer Piper on 0300 303 2709.

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