Even if the system was cleaned at shut down and it was shut down properly, draught systems still need to cleaned again prior to re-starting.
To confirm, a proper shut down is to clean the lines normally but don't repack with beer, turn the deck up a few degrees (to ~40F), hang couplers on the wall (just don't retap kegs), and shut off the gas supply.
Three reasons you need to clean the beer lines before restarting the system:
One: Draught Service Techs are the only ones who know how to re-start a draft system properly.
Restaurant operators who are told to re-start their systems on their own are getting bad advice. They have so many other things to worry about, adjusting deck thermostats and checking for gas leaks is not something they should be doing.
Restaurant Operators: You have enough on your plate to worry about. New cleaning protocols, re-hiring staff, food and beverage orders, new contact tracing systems, menu redesign/updates,... The list is long. You shouldn't have to worry about re-starting your draught system. Call your draught service tech and have them do it. It is best to have them re-start your system 7-10 days before you need it because on the day of re-opening in your city, they will be swamped. Also, it is best to find out any issues you may have before opening day.
Draught Service Companies: You should have a Re-Start Package available and post it on your site. Whether you charge your regular customers that fee or not is up to you, but having it at least shows everyone what is required and that you don't work for free. If you decide not to charge your VIP customers, then at least they know the value of the work you did for free. It puts a dollar amount on it and you can add it to the invoice then discount it off for complete transparency.
Draught service techs are the only ones who know how to start a system properly.
Two: Draft equipment gets dirty and musty when not in use.
We've seen about 200 draught systems in the past year just prior to re-opening and some have been a shit show, to say the least. These 200 systems have been shut down by about half a dozen different companies and each does it differently.
- A coupler like the one at the top of this page, which wasn't cleaned properly so growth developed. We've also seen couplers left on the floor.
- Faucets not cleaned before a shut-down get sticky and dried out which makes them hard to properly pour from.
- Water in the FOBs...
As much as you think you'll get all the water out by "blowing the lines dry", you can't. This is evident by the condensation in the FOBs pictured above. I have yet to see a FOB with "blown-dry lines" that does NOT have condensation on the inside.
Tap a keg, trip the FOB, and head out to the bar. Grab a clean pint glass and pull that tap handle towards you and pour yourself a pint. Make sure to get your nose in there before you take that first sip. Breathe it in. What is that smell? Old hockey equipment? Old gym socks? A wool blanket in a cabin that hasn't been used in 25 years? Smells bad, doesn't it?
Here is a picture of all of the water that came out of line that was "blown-dry":
It is impossible to blow all the water from the line.
Three: Perfect Time For Preventative Maintenace.
Draft service techs know what to look for to help ensure a system stays running. Preventing downtime is what good techs do best. It saves restaurants and bars thousands in lost revenues and saves techs from venturing out after-hours.
Use the re-start time to do a draught system assessment to determine what state the system is in and what needs to be improved.
Knowing that your restaurant operators probably aren't cash-flow rich right now, it at least provides a wish-list to budget for these improvements.
Things like replacing chrome-plated brass couplers or faucets, flushing the deck, replacing jumper lines,... The things that prevent downtime and/or improve draught quality.
Every time you take your car to be serviced, the good mechanics perform a 15/20/50 point inspection and let you know how your car is doing. Think of the draught system assessment as the same thing.
Restaurant Owners in Ontario: Reach out to the team at Better Beer to book a Deep Dive audit.
Draught Service Companies: Use our draught assessment tool to help your clients improve uptime, profits, and quality.
The lockdowns have been difficult for everyone. In some areas, establishments were closed once and have been re-opened since. Others have not been so lucky. Here in Toronto, restaurants were closed for exactly 300 days between April 1st 2020 and April 1st 2021. It doesn't look like indoor dining will be permitted again until May 2021.
Regardless of where you live, draught systems must be cleaned prior to restarting - it is not only good business but the right thing to do for consumers and brewers.
Tell us your thoughts below - what have you found to be best practices when re-starting a draught system?