Frequently Asked Questions

About cleaning beer lines and our specific processes

At least once in every 14 days according to Ohio law.  Read the governing law here

Ohio Liquor Control regulations mandate cleaning beer lines, and your entire system, no less often than every 14 days.  Local city and county health departments (there are now more than 100 of them in Ohio) are responsible for inspecting your draft beer system to ensure that this is done.

You’re also required by law to keep a signed record for them, showing the date that each cleaning was done, as well as which methods were used, and to keep it available to them for two years afterward. In a COVID-19 world you can expect local health inspectors to become more intent on inspecting to see if you’re meeting this public health requirement and enforcing your compliance with it.

It’s just bad business to be out of compliance with this rule. If you’re cleaning beer lines less often than this, then your Coil Cleaning Record Cards show a signed record of every violation of this rule on your premises for the past two years.  And you can be cited and fined for every one of them. 

Can we clean our Beer lines and tap system ourselves?

Maybe. But probably not well enough to pass an inspection.

Ohio Liquor Control Commission rules also mandate that specific equipment and methods be used for cleaning beer lines and for entirely sanitizing draft beer dispensing systems on a specific schedule.  The person who performs the work must also sign the Coil Cleaning Record card each time it’s done, detailing the methods he used.

This kind of work requires extra equipment and training, and it’s a lot of responsibility to put on hourly employees.  Any experienced restaurant owner or manager with P&L responsibility will tell you that it’s best to assign this work to a professional. 

Can Cleaning Beer lines Save us Money?

Almost certainly

Are your bartenders pouring away excess foam away to get full pours for each beer? 

This is waste and it’s almost always caused by improper cleaning, and/or improper calibration due to sediment accumulating in your lines. This actually wastes a lot of beer, and it’s not just air or CO2. It’s beer and you’re paying for it to be poured down the drain. 

We use proper cleaning methods and appropriate equipment for each system we clean. They’re not all the same. Cleaning beer lines properly means thoroughly removing all microbes and accumulated sediments from your lines, FOBs and faucets. 

When we clean your system your beer will flow freely again, at the right pressure, and you won’t see your bartenders pouring foam down the drain anymore. Your profits will rise accordingly.

How much do you charge?

$6-8 per tap, depending on travel time

We typically charge $6.50 per tap for regularly scheduled cleanings.  We clean beer lines every two weeks within our service area.

This may be more than what you’re paying for cleaning now.  But think about it — whatever you’re paying someone to do it wrong is too much.

What process do you Use?

We are Micro-Matic© trained and certified beer line cleaning technicians who follow the industry's best practices recommended by the Brewers Association. Our processes ensure that you're serving clean, fresh draft beer to your customers with every pour. This video shows the process we follow, every time we clean

Play Video about An expert beer line cleaning technician prepares a beer line jumper for cleaning.