Beer Science (ish)

A casual beer experiment done at StayClean HQ

The StayClean beer line system tested! It helps bars save money by reducing their beer waste. It does this by reducing the frequency of beer line cleans, without impacting the quality, flavour or pour of the beer that is served.

Instead of cleaning their beer lines weekly, StayClean customers are getting at least four and up to six weeks – between cleans.

The science behind how the digital frequencies generated by StayClean products work has been tested and proven by Professor Mason and his team at the Department of Sonochemistry at Coventry University.

But that didn’t stop us breaking out the lab coat and doing a little beer science (ish) of our own…. a beer line cleaner experiment….

The Method, Beer & Equipment

We gathered all the necessary equipment and set up our experiment.

The beakers were cleaned thoroughly and one was prepared with StayClean aerial coils, connected back to one of our latest generation SC Four units. These aerial coils are the same as we would attach to the outside of your beer lines.

We poured one litre of Hook Norton’s finest Hooky Gold in to two of our big glass beakers, sealed the tops with clear plastic and a couple of elastic bands and switched on the StayClean device – we then took a couple of rather fetching photographs and set it all aside in the dark for a week.

Hooky Gold - Beer line systems tested
Adam Powell - madman in white coat - Beer line systems tested
Stayclean device and method appparatus

Week One – After 7 days…

One week in and we broke open the box to reveal… that not very much had changed at all.

Both beakers still looked pretty much the same.

The untreated beer maybe looked a little less crisp and bright – but it was difficult to tell.

We packed it all up for another week.

It’s important to note that the beers were not stored in optimised, temperature controlled conditions – as you’d find in a good cellar. They were simply closed of in cardboard boxes, stood next to each other on a shelf in our workshop.

Week 1 - Beer line systems tested

The StayClean beaker shows no visible difference to non-treated beer, at the end of week one.

Week 2 of Beer line systems tested experiment

After 14 days the untreated beer is beginning to look cloudy and dull. But not a massive difference yet.

Week Two – After 14 days…

After two weeks, we opened the boxes again.

Whilst both beers were still clear, the untreated beer was definitely not as bright and we noted a slight build-up at the surface on both beakers.

We presumed that this was from air exposure and noted that it was more pronounced on the untreated beer.

Week Three – After 21 days…

In week three the differences between the StayClean treated beer in the beaker on the left and the untreated beer were starting to show – and we breathed a collective sigh of relief.

The untreated beer was starting to look cloudy and dull, going slightly opaque by comparison to the StayClean treated beer.

To show the difference as clearly as we could, we started taking close-up shots of the two beers in front of a light box.

Week 3 of Beer line systems tested experiment

Three weeks in, & the differences are really starting to show.

Week 3 of Beer line systems tested experiment

The closeup reveals a very dull and flat looking untreated beer.

Week Four – After 27 days…

Week four – 27 days in to our beer science (ish) experiments and the ‘sweet spot’ as far as our basic claims for StayClean go.

You see, by changing your beer line cleaning schedule from once a week to once every four weeks you can save 75% on all associated costs.

That’s 75% less beer wasted; 75% reduction in cleaning chemical costs; 75% less water used cleaning your lines and 75% less time spent on this tedious chore.

And all of that is a useful shot in the bottom-line of any business operating a licensed bar.

So, after four weeks standing in a beaker in the dark, the StayClean versus untreated experiment was starting to really show the effect of our system.

Whilst treated beer was still crisp, bright in colour and clear, the untreated beer was definitely not.

In addition to a continued darkening and flattening of the liquid’s colour, the untreated was cloudy and had started to get a build up of biological ‘funk’ (that’s a science term – apparently).

This was probably the start of yeasts, sugars and proteins clumping and adhering to the surface of the vessel. In a 10mm or 15mm beerline, these build-ups can quickly impact flow rate and can get pulled through in to your customer’s beer, as well as tainting the flavour of the pint as it is pulled.

Week 4 of Beer line systems tested experiment

Week 4 and the untreated beer is now undrinkable. StayClean treated beer is still fresh and crisp.

Week 4 of Beer line systems tested experiment
Week 5 of Beer line systems tested experiment

Week five & the untreated beer continues to degrade.

Week 5 of Beer line systems tested experiment

The StayClean treated beer (left) continues to look fresh as the day it was poured.

Week Five – After 35 days…

Week five and the degeneration of the untreated beer is now very apparent – whilst the beer in the StayClean treated beaker has still got its vibrant golden colour and nothing more than a slight film at the surface.

Close-up photographs show how cloudy the untreated beer has become – with the logo on the light box barely visible through the liquid.

Week Six – After 42 days…

In the sixth week of the StayClean beer science (ish) experiment there’s really no comparison.

By sight alone, you wouldn’t think that the beer in the two beakers came from the same brewery.

At this point, bars with two pints in the line would have already saved 20 pints on their Hooky tap – selling that beer, rather than pouring it down the drain and achieving more than 10 per cent earn-back against the cost of the StayClean equipment.

The equipment would effectively pay for itself within 7 months – and we offer a no quibble five year guarantee. Plus we have several installations running older versions of our equipment, some of whom have had their systems operating successfully for over a decade.

Having now been running for over 40 days, the StayClean beer remains fresh and bright, whilst the untreated beer is looking a little sorry.

At this point we decided that the next week – Week seven – would see the end of our experiment.

Week 6 of Beer line systems tested experiment

End of week six & they look like 2 different beers. StayClean treated beer still light & crisp looking.

Week Seven – After 49 days…

We’ve been tracking our experiment for 7 weeks now and the evidence that the StayClean device works cannot be refuted – just look at the pictures.

After we’d taken the standard shots, including the close-up, we decided to get all artistic with our composition.

Both beers were poured out in to fresh clean beakers, stirring up all the settled sediments – and then we took them outside to get a shot with our local vista in the background.

The Malvern Hills looked great, especially as you could still see them through the beaker of StayClean treated beer. The untreated beer now looked more like a suspended solution and completely blocked out the background.

Whilst we acknowledge the limitations of our experiment and recognise that this is only scientific in so much as the two beakers of beer were treated the same, barring the use of the StayClean coils and device on the left hand beaker – we feel that it also proves our point in a clear and visual manner.

So how did it taste…?

In the interests of science we also risked a small sip of both beers. This actually handed out the biggest surprise of all. Whereas the StayClean treated beer looked, smelt and tasted essentially the same as it had when it was first poured from the bottle; the untreated beer smelt much more earthy and hoppy, was significantly duller and cloudier but tasted like it has been watered down, losing its depth of flavour completely.

Week 7 of Beer line systems tested experiment

After seven weeks of sitting in a glass science beaker…

Week 7 of Beer line systems tested experiment

Nearly 50 days since the Hooky Gold was poured from their bottles…

Week 7 of Beer line systems tested experiment

The StayClean treated beer (left) is still drink-able! And clear enough to see the Hills.

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Available in the Finest Venues.... Some of our esteemed customers

Call to the Government to support UK's hospitality industry through the Coronavirus crisis.
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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.
#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.