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.
"A brewery, like Saranac, may take up to
several months to brew and package their beer,"
said Fred Matt, president of F.X. Matt Brewing
in Utica. "However, it only takes a few seconds
to ruin the quality and flavor of that beer by
pouring it through a draft system that has not
been properly maintained."
As the state brewing scene continues to grow
at an incredible pace, the Draft Beer Quality
Certification Program will ensure that retailers
are serving the highest quality draft beer possible
to their consumers, Katleski said. Once a retailer
passes a rigorous inspection by the NYSBA, they
will be considered a certified draft establishment.
Their name will be listed on the NYSBA website
and a quality seal will be placed on their door.
When customers enter a Certified Draft Establishment,
they can be sure they are getting
fresh, cold beer that has been properly poured
through clean lines and taps into a clean glass
or growler.
"Draft beer systems pour a variety of beer,"
said Paul Leone, executive director of NYSBA.
"As the state's trade association for craft beer, it's
in everyone's best interest that we keep our draft
lines clean in order to provide the consumer with
great tasting beer, exactly the way the brewer
intended."
NYSBA will also certify draft line cleaners. To
become a certified line cleaner, individuals must
pass a written exam and performance evaluation.
Once successfully completed, the line cleaner is
certified for two years.
"It's equally as important that line cleaners are
certified," said John Carr, founder of Adirondack
Brewery in Lake George. "With the variety
of beer styles available today, combined with
consumers' knowledge of great beer, certified
line cleaners can assure that the last few feet the
beer travels are not tainted for the beer drinker."
For more information about the program, visit www.thinknydrinkny.com or call (585)
469-1012.
NYSBA was co-founded in 2003 by Katleski to
serve as a promotional and legislative proponent
for breweries, microbreweries, farm breweries,
brewpubs, and brewing affiliated businesses in
the state. The mission of the NYSBA is to promote,
protect and educate about the culture and
business of breweries.