Dispense hygiene in the brewery

One of the main reasons for unsatisfactory beer quality is microbiological contamination. Although the drink itself has a significant antimicrobial effect, a small number of bacterial and yeast species are resilient enough to survive and grow under the conditions in beer. Brewing microbiologist Karin Pawlowsky explains:

"One of the most significant challenges for the brewer is with draught product. Beer for draught dispense is generally packaged in keg format and transported to the dispense outlet (the bar or pub). Here the keg is connected to the dispensing system where beer travels from the keg in the cooled cellar, through dispense lines (typically 40 to 50m long), to the tap in the bar area. Even though the brewer delivered an immaculate beer, the drink at the tap may be unacceptable to the consumer if the dispense equipment has become contaminated with spoilage organisms.

Contamination control

Contaminated equipment in the pub has the potential to significantly damage the drink´s quality, thereby risking loss of consumer loyalty. When beer is sold in glass all the equipment in contact with the product, such as beer lines and taps, should be microbiologically clean in the first instance and should be kept clean by regular cleaning regimes which, in the case of cask conditioned beer, should be at least weekly. Additionally, it is critical that pub managers and their staff are suitably trained to raise their appreciation of the effect of poor hygiene on beer quality and to improve their understanding of the correct procedures to follow."

We can evaluate dispense equipment cleanability, test line cleaner efficacy and assess draught beverage stability.

Contact: Karin Pawlowsky
+44(0)1737 824268
Karin.Pawlowsky@campdenbri.co.uk