Wall Of Shame


Things You Can’t Unsee

Growth On Beer Couplers


Beer couplers are the equipment that tap the keg.
They have two lines, one that sends beer gas into the keg and one that allows the beer to leave the keg and go to the beer taps.
The first image in the gallery below is a new coupler.
This is what they should look like if they are cleaned properly at during each line clean. Draught service technicians are to soak and scrub the couplers at each line cleaning to ensure there is no old beer stuck to the body of the coupler. This old beer eventually turns into mold.
During keg change, this mold can fall into the neck of a new, fresh keg and end up going into the beer.
During our Better Beer audits, we check every coupler to ensure they are clean.

Dirty Beer FOBs


FOBs – Foam On Beer Detectors help eliminate foaming at keg change.
The chamber (tall cylinder that houses beer) must be soaked with line cleaning solution during each line clean. If the service technician takes some short cuts, then the FOB does not get exposed to any cleaning solution and beer stone develops. Beer stones are like small grains of sand – they are actually calcium deposits.
The yeast in beer attaches to the beer stone and creates Diacetyl.
This gives the beer a slick, creamy mouthfeel and makes the beer taste like butter.
During our Better Beer audits, we check every FOB to ensure they are clean.

Dirty Beer Taps


Beer Taps (faucets) are where the beer flows from as it pours into your pint glass.
Like the other pieces of draught beer equipment, they need to be cleaned regularly.
Unfortunately, it isn’t always done. So when the bartender turns the tap on, that round little button-looking thing (Faucet Face) moves back and forth and the gunk falls into your pint.
During our Better Beer audits, we check every coupler to ensure they are clean.

Lines and Other Quality Issues


The beer travels through the Trunk Line between the beer fridge in the back to the taps on the bar. The Trunk Line should be well insulated to keep the beer cold. Unfortunately, installers cut corners which causes warm beer.
The Bar’s Management is responsible for the outside of all of the equipment and the condition of the beer fridge and the glassware. It’s not always up to Brewer’s standards.
During our Better Beer audits, we check every the fridges, lines, glasses…everything from keg to glass to ensure it’s cold, fresh, & clean.

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FAQs


For clients on our full program – every month. You can find these folks on the map on the Discover Better Beer page. (Coming Soon!)
There are so many parts to a draught system and no two systems are installed exactly the same way. With staff turnover and over-worked restaurant managers, things get missed. This is where we can help.
Yes, it is one of the services we provide. We are performing an inspection consultation for these establishments to help them improve their draught quality.
Great question. They are so understaffed and overwhelmed with finding e-coli and salmonella that this is low on their radar. Besides, dirty draught equipment won’t actually kill you – but it’s not good business or for beer drinkers like us.