Details that are easily overlooked in the process of selling beer

Many people already know that poorly cleaned and sanitized beer brewing equipment can be used as a safe haven by bacteria. They can sneak into the beer at various stages of brewing, and some bad tastes, smells and other things will also be "covered" by this equipment. Some hygienic details in the process of selling beer are also an important barrier against bacteria. We often encounter, obviously high-quality beer, why does it turn into a bad beer when poured into the customer's cup? That's because when everyone sells beer, some details are neglected.

Beer sales pipeline

When the beer flows through the beer pipeline, a thin layer of protein will stick on the wall of the pipeline, which is generally difficult to remove. The long-term attached protein is easy to be the place for bacterial activity. Usually, the cleaning of the beer pipeline is by spraying the corrosive cleaning liquid into the pipeline. Good bosses clean the beer pipes every two weeks, wonderful bosses do it more often.

Beer glass

Unclean or improperly cleaned beer glasses are often overlooked by most people. Often the bar is dimly lit, which makes it difficult to find dust or oil in the glass. Once the beer is poured into the glass, a large group of foam is prone to hang on the inner wall of the glass, which is very embarrassing in front of customers. A simple way to check the cleanliness of a glass: Wet an empty glass with water, shake it, pour off the water, and sprinkle a little salt on the sides of the glass. If there is dust or oil on the walls of the cup, water will not stick to those areas, and without water, the salt will not stick. Therefore, a place without salt must not be clean enough.

Cleaning or disinfecting solution

If the cleaning glass is not rinsed well, it may leave an annoying cleaning or sanitizing liquid, which is more irritating, tastes unpleasant, and ruins the perfect beer.

Many industrial cleaners are based on chlorine or bromine, strong chemicals that react with the polyphenols in beer to produce chlorophenols or bromophenols, which give the beer an annoying preservative smell. Therefore, special attention must be paid to ensure that the glass is rinsed clean and completely free of any smell before pouring beer.