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The StayClean device can help bar managers reduce their beer line cleaning schedule from once per week to once every 4 to six weeks.
Think about that for a minute – you could reduce the labour costs, water usage, chemical usage and beer wastage associated with cleaning your lines by at least 75% – and be sure that your customers will be perfectly happy with the fresh, clean taste and pour of their favourite draughts.
Click here to visit the StayClean website and find out more.
Beer line cleaning is a key skill for all bar managers looking to maintain the quality of the beer they serve – and quality beer keeps customers happy, profits up and doors open.
Traditionally, beer line cleaning has been undertaken on a weekly basis to ensure that the flavour, clarity and pour of beers and ciders is at its best. Stretching the time between cleans creates an environment within the beer line that promotes the growth of proteins, yeast clumps and other biological deposits that make the beer taste ‘off’.
Many bar managers view the weekly beer line cleaning process as a chore – it takes time, requires them to use harsh chemicals and involves throwing away perfectly drinkable (and sell-able) beer.
Bar managers are caught between a rock and a hard place. On the one hand, they want to keep their products fresh and develop their trade based on a reputation for serving good beers – so regular weekly beer line cleans are viewed as essential. On the other hand, beer line cleaning is a drain on profits; wasting beer and increasing costs.
There’s a great guide on the Inn Doctor website, here: https://www.inndoctor.co.uk/how-to-clean-beer-lines-instructions/
The Inn Doctor is a great online resources for getting advice on technical issues, and gauging opinion on all things bar related.
The next thing to do is look for options that keep your lines sparkling clean, and reduce the frequency of the beer line cleaning process.
There are a variety of products out there, from chemical treatments to devices, such as our own StayClean product, which uses non-invasive technology to slow-down the build-up of biological pollutants within the beer line without affecting the taste or pour of the product.