Draft Beer Line Cleaning for Bars and Restaurants
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Updated October 14, 2026
Quick answer
The Brewers Association's Draught Beer Quality Manual calls for caustic line cleaning every two weeks (14 days), acid de-stoning every three months, and faucets and couplers cleaned every two weeks. Cleaning removes yeast, bacteria, beer stone and mold that cause off-flavors and foam. It is separate from refrigeration service, but a dirty line and a warm line produce the same complaint: bad pours.
What a cleaning includes
- Recirculating or static caustic cleaning of every line
- Faucets and keg couplers taken apart and hand cleaned
- A periodic acid cleaning to remove beer stone
- Flushing with water until no cleaner remains
Printable line-cleaning log
Keep a log next to the keg cooler: date, lines cleaned, cleaner used, who cleaned, faucets and couplers cleaned (yes/no), and notes on any line that poured badly before cleaning. A log helps spot a line that keeps going bad, which often points to a kink, a warm section or a bad fitting.
When cleaning will not fix it
If the beer is foamy right after a cleaning, the problem is likely temperature or pressure. See foamy draft beer and glycol problems.
Line cleaning and refrigeration together
Warm lines grow bacteria and yeast faster, so a cooler or glycol system that runs warm also makes lines dirty sooner. If your lines go bad between cleanings, check temperatures as well as the cleaning routine.
What to record
| Column | Why |
|---|---|
| Date | Shows the two-week cycle is kept |
| Lines cleaned | Spots a line that gets skipped |
| Cleaner and strength | Consistency |
| Faucets and couplers cleaned | Often skipped |
| Acid cleaning done | Removes beer stone periodically |
| Notes | Lines that poured badly before cleaning |
The full cleaning schedule
| Frequency | Task (Brewers Association manual) |
|---|---|
| Every two weeks (14 days) | Clean lines with caustic line cleaner; fully disassemble and clean faucets; scrub keg couplers; clean FOBs in line |
| Every three months | De-stone lines with acid cleaner or a strong chelator |
| Every six months | Disassemble and hand-clean FOBs and couplers |
The manual notes bacteria grow constantly whether beer is poured or not, and older or problem systems may need more aggressive schedules.
Owner checks between cleanings
- Look at faucets for buildup or sticking.
- Taste a sample from each line for off-flavors.
- Check that every line pours clear and at the usual speed.
- Keep the log current.
Bay Area factors
Many Bay Area cities have busy taproom and brewery scenes where customers notice off-flavors quickly. Warm storerooms and long trunk runs make lines grow bacteria faster. Clean on schedule and keep the cooling side healthy.
Who does what
Ask us whether line cleaning is included with your service. In every case, we handle the refrigeration: keg coolers, keg rooms, back-bar coolers and glycol power packs, the part that keeps lines cold enough to stay clean longer.
Why two weeks
Beer lines collect yeast, bacteria, mold and beer stone (calcium oxalate). Biofilms form quickly and get harder to remove the longer they grow, which is why the manual sets 14 days for caustic cleaning regardless of how much beer is poured. Acid de-stoning every three months removes mineral deposits that caustic does not.
Printable log layout
| Date | Lines | Caustic (Y/N) | Acid (Y/N) | Faucets | Couplers | FOBs | By | Notes |
|---|---|---|---|---|---|---|---|---|
Post it in the walk-in or keg room, as the manual suggests.
Signs a line needs attention
- Off-flavors such as buttery, sour or vinegar notes
- Flakes or haze in a beer that should be clear
- Foam on one line only
- Sticky or slow faucets
Refrigeration and clean lines
Cold lines stay clean longer. A keg room above 38°F, a glycol bath out of spec, or a trunk line with damaged insulation all speed up growth in the lines. If lines turn sour between cleanings, ask us to check the cooling side.
Bay Area breweries and taprooms
Taprooms with many rotating lines and lower-volume specialty taps should not stretch the interval on slow lines; the manual's two-week rule applies however little is poured.
What a cleaning visit looks like
- Kegs disconnected and lines purged of beer.
- Caustic solution recirculated or left to soak for the time the chemical maker specifies.
- Faucets fully taken apart and hand cleaned; couplers scrubbed.
- Lines flushed with clean water until no cleaner remains (test with pH strips).
- Kegs reconnected, lines filled with beer, first pours checked.
- Log updated.
Common mistakes
- Skipping slow lines because "they barely pour"
- Cleaning lines but not taking faucets apart
- Not flushing cleaner fully, leaving a chemical taste
- Leaving water in glycol-cooled lines for long periods, which can freeze
When to call a technician
If clean lines still pour warm or foamy, call for a refrigeration check of the keg cooler or glycol system.
Open 7 days, 8 AM to 5 PM, with emergency service until 9 PM. CA Lic. #776244.
Frequently asked questions
How often should beer lines be cleaned?
Every two weeks (14 days) with caustic cleaner, plus acid de-stoning quarterly, per the Brewers Association manual.
Does Cool Aid clean beer lines?
Ask us whether line cleaning is included with your service. We always handle the refrigeration side: keg coolers, back-bar coolers and glycol power packs.
Why does my beer taste off after cleaning?
Cleaner may not have been fully flushed. Flush with water until no cleaner remains.
Does line cleaning fix foamy beer?
Only if the cause is dirty lines or faucets. Temperature and pressure cause most foam.
Should cleaning be done more often than every two weeks?
Older or problem systems may need more, per the manual.
Is line cleaning included in your service?
Ask us whether line cleaning is included; the refrigeration side always is.
What is beer stone?
Calcium oxalate deposits that build inside lines; acid cleaning removes them.
How long does a line cleaning take?
It depends on the number of lines and the method; plan it before opening.
Who should clean the lines?
A trained draft technician or your distributor's program; ask us whether it can be included.
What cleaner should be used?
A caustic line cleaner made for draft systems, at the strength the chemical maker specifies, plus an acid or chelating cleaner quarterly.
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