The New York State Brewers Association
(NYSBA) launched its Draft Beer Quality Certification
Program, the first of its kind in the
U.S. for a state brewers association, intended
to help retailers consistently pour great beer
and preserve profits through industry-accepted
best practices.
The program “could be the best thing to happen
to craft beer in New York state,” said David
Katleski, owner of Empire Brewing Co. and
NYSBA president. “NYSBA will work closely with
retailers to help ensure that their draft beer systems
are cleaned and maintained in accordance
with the association guidelines.”
He said poor draft line maintenance is the
number one factor affecting the quality of draft
beer. Over time, deposits such as yeast and bacteria
begin to build up in draft lines. Without
proper cleaning these deposits can affect beer
flavor and the system’s ability to pour properly.
Not to mention, dirty draft lines are extremely
unsanitary for consumers.
When draft lines are cleaned properly, using
the right equipment and chemicals, it prevents
the build up of deposits and eliminates the flavor
changing microbes, Katleski said. Industry
experts say draft beer lines should be properly
cleaned every two weeks.
