Beer has been a cherished beverage for over 10,000 years, dating back to the ancient Egyptians and Greeks. Today, beer is the most widely consumed alcoholic beverage in the world—and the third most popular drink overall, after water and tea.
But enjoying the perfect pint isn’t just about what’s in the keg—it’s also about how it’s handled from the brewery to the bar to the glass. Draught beer, when properly managed, offers one of the freshest and most flavourful drinking experiences available.
Why Beer Line and Equipment Maintenance Matters
Like any food or beverage, beer is susceptible to microbial contamination, which can cause sour Flavours, off-aromas, and spoilage. To protect the integrity and flavour of keg beer, proper maintenance and hygiene are essential.
The Importance of Regular Beer Line Cleaning
Once a keg is tapped, the beer becomes vulnerable to contamination. That’s why it’s critical to clean the beer lines, keg couplers, stainless fittings, and FOBs at least every two weeks using food-grade chemical cleaners. Lancer beer line cleaner is designed to deep clean beer lines, and will not damage beer lines or other dispensing equipment. Lancer beer line cleaner also has red dye to easily indicate when it is in the lines, and washed out properly.
In addition:
- Keep the keg storage area clean and organized to minimize contamination.
- Check for spills or spoiled stock and clean up immediately.
- Replace or rotate stock efficiently to ensure freshness.
The best beer is always fresh beer.
Bar Hygiene: An Overlooked Priority
Bar areas can be a hidden source of contamination and unpleasant odours. Here’s how to maintain a clean bar that supports great beer:
- Avoid perfumed cleaners near glassware. These can leave residues that affect flavour and foam.
- Clean drip trays and drain lines daily, flushing them with boiling water and unscented bleach.
- Rinse the beer tower/fount with fresh water at the end of every day to prevent buildup and off smells.
Glassware: The Final Step to a Perfect Pour
A dirty or greasy glass can destroy a beer’s head, clarity, flavour, and aroma. Always use “beer clean” glassware, which is:
- Free from grease, lipstick, food residue, or detergent film.
- Undamaged—chips and cracks affect presentation and hygiene.
- Rinse the beer tower/fount with fresh water at the end of every day to prevent buildup and off smells.
How to Test for a “Beer Clean” Glass
- Dip the glass into clean, cool water.
- Remove it and turn it upside down.
- Observe how the water drains:
- If it flows evenly, the glass is clean.
- If it coagulates or beads, the glass needs further cleaning.
Presentation matters—we drink with our eyes first.
The Perfect Glass of Beer
Beer Line Cleaning Maintenance Guide
Keep your beer system clean to ensure top-quality pours and equipment performance. Follow these simple routines daily, weekly, monthly, and yearly.
Undercounter Ice Bank
Daily Cleaning
Hygiene First:
Wipe spills, clear clutter, and keep all surfaces clean.
End of Day
- Keg Coupler: Lift handle to disengage (don’t remove).
- Beer Tap:
- Pull tap to drain leftover beer.
- Remove snap lock or loosen coupling nut (clockwise) and remove tap.
- Rinse tap with water.
- Refit snap lock or refit seal, tighten nut (counter-clockwise), and reattach.
- Surfaces
- Clean lid, tray, and fount with mild detergent. Rinse and wipe dry. Clean chiller exterior if needed.
Start of Day
- Re-engage keg coupler.
- Dispense until beer runs clear.
Fortnightly Cleaning
Beer Line
Turn off chiller first
- Rinse:
- Fill washout canister with water.
- Remove coupler from keg, attach to canister, and flush until clear.
- Sanitise:
- Fill canister with water/beer line cleaner mixed to instructions on label
- Run through line/s
- Leave for recommended time (2 hrs or overnight).
- Final Rinse:
- Flush line with water until clear then a bit extra to be sure all chemical is rinsed.
- Reconnect keg and pour through beer, turn chiller on, when done to temperature pour until clear. Enjoy fresh, clean beer.
Beer Tap
- Remove tap and disassemble.
- Clean with detergent and brush.
- Rinse, reassemble, and refit.
Monthly Checks
- Condenser: Unplug and brush off dust (wear gloves).
- Overflow: Clear pipes and tray.
- Efficiency: Check water level, fan, and agitator for scale or blockages.
Yearly Maintenance
- Water Tank
- Unplug and thaw ice (use warm water only).
- Drain tank.
- Clean coils and evaporator with soft brush.
- Rinse and refill with clean water.
Ensure overflow and pipes are clear.
Glycol System & Beer Line Maintenance Guidance
Recommended Maintenance Schedule
Daily
- Inspect beer system for leaks
- Check operation of beer taps
- Inspect and replace all visible O-rings as necessary
Weekly
- Chemically clean beer lines and equipment as required
- Rinse external residues from taps, couplers, and fittings with hot water
- Verify beer dispensing temperature (acceptable range: 0.5°C – 3°C)
- Inspect glass cleaning equipment operation
Quarterly
Reach out to your beer system maintenance contractor, or complete below.
- Service taps, couplers, manifolds, FOB monitors, and dispensing components
- Service glycol and associated systems per manufacturer’s instructions
- Test glycol concentration in tank
Half-Yearly
Reach out to your beer system maintenance contractor, or complete below.
- Inspect gas system (in accordance with AS5034)
Annually
Reach out to your beer system maintenance contractor, or complete below.
- Service refrigeration system
- Reinspect gas system (AS5034)
Cleaning the Beer Line System
System should be cleaned weekly. All beer lines must be emptied of beer prior to Washout. The only cost-efficient way to empty your beer lines is to trade them out. Please ensure correct PPE is worn whilst handling the class 8 chemical. There are 3 systems used to clean lines.
Always hang “Cleaning In Progress” signs over taps.
1. Automatic Dosing System Cleaning
- Turn off glycol chiller
- Disengage couplers and connect to bypass cups
- Set FOB levers to “Clean”
- Engage couplers
- Connect Washout Line Check Valve (BLCV) to Water Supply crosshead
- Turn on water to flush beer
- Swap BLCV to Automatic Dosing System
- Plug dosing pumps into water supply
- Open taps until detergent appears, then close
- Leave cleaner in lines for 2 hours (minimum)
- Reconnect BLCV to water supply
- Flush with fresh water and verify neutrality with pH strips
- Remove warning signs
- Disconnect washout components
- Clear water from couplers and reconnect to kegs
- Re-engage gas supply and pull beer through
- Return FOB levers to “Work”
- Switch glycol tank to “Run” and alternate pumps accordingly
2. Beer Pump Cleaning System (for under-counter systems or icebanks)
- Turn off glycol chiller
- Connect beer lines to washout manifold
- Prepare cleaning solution and place pump intake in bucket
- Connect gas to pump, pull cleaner through, and let soak
- Rinse using 20L of fresh water per tap
- Reconnect beer lines to kegs
- Pull beer through and turn glycol unit back on
- Let settle for 15 minutes
- Ensure clear beer (no froth) at all taps
- Flush Flojet pump with water after use to avoid chemical damage
3. Drum and Spear Cleaning System
- Turn off glycol chiller
- Connect drop leads to washout line
- Prepare cleaning solution and fill washout drum
- Connect BLCV to Water Supply crosshead
- Set FOB lever to “Clean”
- Flush beer lines with water
- Connect BLCV to spear in drum
- Open taps to draw cleaner through and close taps
- Let cleaner sit in lines for 2 hours
- Reconnect BLCV to water source
- Flush each tap with 20L of fresh water
- Remove signs and reconnect couplers to kegs
- Return FOB lever to “Work”
- Turn glycol chiller back on
- Let settle for 15 minutes
- Ensure clean beer at taps
