Beer Line Cleaning for the 21st Century

Longer intervals between beer lines needing to be cleaned, is what the modern licensee needs to do to stay competitive.

We enable licensees to reduce their beer line cleaning schedule; beer line cleaning can be done as little as once every 6 weeks.

The beer will stay fresh, and patrons will not be able to tell any difference, as they enjoy their lovingly served, cool beer.

A StayClean System uses small 12volt devices, installed in the cellar. These devices output a complex multi-frequency radio wave. 

The radio waves is then transmitted along the beer lines, ensure that no yeast can settle on the inside of the beer line. Without yeast dirtying the inside of the line, the beer being served continues to be fresh as it is not passing over dirt before being served.

All devices are strictly in the cellar. No cellar parts are altered – we simply add the StayClean System to your existing cellar equipment.

You continue to do a traditional, thorough beer line clean. The only difference to your normal routine, is that you clean a maximum of 12 times a year, as oppose to minimum of 52 times per year.

It really is that simple.

Looks expensive?

How much will I save?

Proudly Made in Britain

All of the hardware & software required for StayClean products are designed & manufactured in Britain.


Call to the Government to support UK's hospitality industry through the Coronavirus crisis.
Sign the petition at https://t.co/qJES8QgKW8
https://t.co/vPGJLE5Ynh

Yep, feeling that pinch. From nothing to ouch in a matter of days.
Hope everybody out there in Twitter stays strong, holds firm + is back to fight another day💪♥️
And if you've got a bar + want to cut beer waste/increase profits, visit our website or email us to find out more. https://t.co/wczqT9A7lT

We are morally obliged to retweet this.
When Wu Tang Clan start handing out Coronavirus advice, sh*t is getting real. https://t.co/AuecKiGg7A
cleanbeer photo
Wu Tang Clan @WuTangClan
Protect Ya Neck against the Coronavirus. We are making a few thousand prints and distributing them across New York City. Feel FREE to do the same in your City.
Share and RT this to the world. #wutang https://t.co/coS5M3WdiW

#communiypub tweet coming right up:
The Plough at Trottiscliffe, Kent - first licensed more than 200 years ago - will re-open in spring as a community-owned venture.
The Plough was acquired by the community group following an Asset of Community Value order.
Good news.

sound advice https://t.co/F1AB5r34oU
cleanbeer photo
Saving London Pubs @PubsSaving
Be responsible. Don’t go to the pub if you are sick. Wash your hands regularly. Bring your glasses back to bar. Use cards, rather then money. Don’t share glasses. The Cock Tavern Hackney has some good advice. #COVIDー19 #coronavirus #supportpubs https://t.co/n8M0l8uKYg