Upload
annabella-awbrey
View
218
Download
3
Tags:
Embed Size (px)
Citation preview
Welcome
Line Cleaning Workshop
• Becoming America’s Best Beer Company
• Commitment to Quality
• Uncompromising Quality
• Deliver on innovation and Quality that excites the consumer
• Industry leader on implementing Quality in the On Premise
MillerCoors
• Learn how to properly clean draught lines that will meet MillerCoors and the Brewers Association procedures and guidelines
• Discuss the Cost of Quality• Understand the proper use of line cleaning equipment and
chemicals• Experience a hands on learning environment that will
improve your skills with draught beer, enabling you to deliver a great tasting beer to the consumer
• Class participation… walk away with all your questions
answered!
Today’s Objectives
• Cost of a pint of beer during a Pub Crawl for the– $5 for the 16oz glass per location
• Time it takes it get the waitress attention and to receive your order- 10 min
• Consumers Reaction - Priceless
The Draft Beer Story
• How did it taste?
• Impact to the:– Consumer– Retailer– Beer Distributor– Brewery
The Draft Beer Sample
Pediococcus -Small round shaped bacteria (cocci)
This bacteria forms acid and diacetyl.
Lactobacillus -Long rod shaped bacteria (bacilli). This bacteria forms
lactic acid which can cause the beer to turn very cloudy and taste and smell like sour milk.
Acetobacter -Short stubby shaped bacteria (bacilli). This bacteria
produces acetic acid, it will form a skin/film on the beer surface and cause the beer to turn cloudy and taste like
vinegar.
Quality Assurance
Lactobacillus
Acetobacter
Pediococcus
Bacteria That Build Up & Destroy Beer Flavor and Profits
Quality Assurance
Diacetyl
Butter, Butterscotch, or Movie Popcorn aroma and taste (Pediococcus and sometimes Lactobacillus)
LactobacillusA citrus sour, lemon sour like taste
AcetobacterA vinegar like sour taste
Wild YeastSolventy, bandaie, sulfur aromas (veg, dms) and taste
Light struckSkunky aroma and taste. Not directly related to the draft beer system. Caused when beer is exposed to UV rays (sunlight). A chemical reaction between the UV rays and the hops used in the brewing process.
Off Notes That Come From These Beer Spoilers
• Mold
• Yeast
• Beerstone
Clean Beer Line “Beerstone” Residue
Beer Spoilers That Build Up & Destroy Beer Flavor and Profits
Quality Assurance
Profitability and Waste Beer• Profitability
– Good, Clean, Fresh beer will help a retailer maintain his customer base– Education is key for the retailer to understand how to serve and maintain
draught beer– Knowing and understanding the proper line cleaning procedure will help
retailers understand what to expect from 3rd party line cleaning company’s– Controlling Waste
• Flushing with water not beer• Calculating beer in line - 3/8” = .75oz per
• Cost of Quality = investments for consistency– Beer consistency costs money, but if done correctly, will ensure a strong
customer base.
Costs Related to Draught:• Line Cleaners Time & Salary• Chemical Costs• Draught Tech Salary and Repair Cost• Refrigerated Delivery Vehicles• Glassware, Coasters, and Napkins (where legal)
Quality Assurance
Long Draw Systems(Air or Glycol Cooled)
>15 ft in length
Direct Draw ≤15 ft in length
• Caustic chemical can cause a rapid increase in temperature. Line cleaning involves working with hazardous chemicals.
• Cleaning personnel should be well trained in handling hazardous chemicals.
• Personal protection equipment including rubber gloves and eye protection should be used whenever handling line cleaning chemicals.
• Cleaning solution suppliers offer Material Safety Data Sheets (MSDS) on their products (read them prior to use).
• When diluting chemical concentrate, always add chemical to water and never add water to the chemical. Adding water to concentrated caustic can lead to a violent and dangerous spattering or eruption of the solution.
Safety
Line Cleaning
Critical to Short/Long-Term Success
MOLD
YEAST
BACTERIA
MANDATORY or VOLUNTARY: Doesn’t Matter – IT IS THE RIGHT THING TO DO
FRUIT
FLY
BACTERIA
Beer Line
Line Cleaning Principles
Temperature
TimeProper Chemicals
Mechanical Action
Line Cleaning Recommendations• Perform draught line cleaning every two
weeks (14 days) as follows:– Disassemble and hand clean all faucets– Push beer from lines with cold water– Clean lines with a 2-3% caustic solution – Maintain a solution temperature of 80°-125°F– Caustic solution should be circulated for 15 minutes with an electric
pump or let stand in the lines for no less than 20 minutes for static cleaning
– Hand clean couplers– Flush lines with cold water until pH matches that of tap water
Cleaning Recommendations (continued)
• Quarterly Cleaning (every three months):– Disassemble and hand clean all FOB devices (beer savers)– Disassemble and hand clean all faucets & couplers– Perform acid cleaning on draught lines as follows:
• Push beer or caustic cleaner from lines with cold water• Clean lines with acid line cleaner mixed to manufacturers guidelines • Maintain a solution temperature of 80°-125°F• Circulate the acid solution through the lines for 15 minutes with an
electric pump or let stand in the lines for no less than 20 minutes for static cleaning
• Flush lines with cold water until pH matches that of tap water
Neglected or Improperly Cleaned Draught Systems
Neglected or Improperly Cleaned Draught Systems
Pressurized Cleaning (static)
Quality Assurance
Recirculating Cleaning3 Step Process:
Step A: Flush beer from lines with water
Step B: Clean lines with chemical
Step C: Flush chemical from lines with water
Quality Assurance
Recirculating Cleaning3 Step Process:
Step A: Flush beer from lines with water
Step B: Clean lines with chemical
Step C: Flush chemical from lines with water
Quality Assurance
Recirculating Cleaning3 Step Process:
Step A: Flush beer from lines with water
Step B: Clean lines with chemical
Step C: Flush chemical from lines with water
Quality Assurance
Video of cleaning with a Recirulating Pump
http://www.youtube.com/watch?v=WqcKCVJDpMg
http://www.youtube.com/watch?v=rOtQr2SsIEE&NR=1
Questions?
Let’s Move to the Lab
for a Demo
“Quality in a product or service is not what the supplier puts in. It is what the customer gets out and
is willing to pay for.
A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically
believe. This is incompetence.
Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.”
Peter F. Drucker - American Educator and Writer b. 1909