Pub and Restaurant, Beerline Cleaning
I am running this again, because the company is moving forward rapidly.
I am a confirmed cynic on beer line cleaning, having seen far too many systems that fail to back up the salesman’s claim, to be fair I have also seen a few that do, usually at considerable cost.
The ones that caused me serious concern are the ones using magnets and electrical impulses, the principles are there but the efficiency breaks down, mainly because the majority fail on low volume lines and possibly not enough research has been previously done in adverse conditions.
The yeast is kept in suspension by the electrical or magnetic impulses, but if you don’t have the volume and regular through put the system fails on the lines with the lowest flow.
This following report has far more information than I’ve previously seen on the subject and sounds as though a far more realistic approach has been achieved on a system that should be made to work for all volumes of flow.
BeerSaver – A Microbial Inhibitor System
BeerSaver is a double-patented system, which guarantees 4 weeks minimum between line cleans on ALL draught products including wine.
Over the last 15 years, the BeerSaver system has undergone constant analysis and scrutiny within laboratories and commercial test sites in order to secure its proven performance.
Professor David Quain from the International Centre for Brewing and Distilling at Heriot-Watt University Brewing School has scientifically tested and validated the system.
BeerSaver’s double-patented technology is specifically designed to emit a low voltage pulse wave generated by the digital management console.
This technology, combined with our specially designed, patented coiled pipe, can help you save time between the cleaning of your lines. This low voltage pulse wave fluctuates through the coil, along the entire length of the pipe. It disrupts any deposits that try to attach themselves to the inside of the pipe.
It is these deposits of yeast, sugar and protein that can allow bacteria to feed and multiply.
Research studies have shown that in beer dispense systems, the surface of the pipes are prone to bacterial attachment and accumulation.
Bio-films are then formed as the attached microorganisms secrete extra cellular polymers such as polysaccharides and glycoprotein’s.
It is further established that microbes (such as bacteria and yeasts) embedded in such bio-films are well protected against cleaning and sanitation.
It has further been shown that the places where the bio-films develop are exactly those places that are difficult to clean.
In beer dispense systems it is therefore critical to remove contamination in the pipes before bio-films are able to develop enough to strength to withstand the cleaning process.
This underpins the normal weekly cleaning regime recommended. This enables pipes to be cleaned completely with cleaners, which do not destroy the pipe surface, which would lead to increased anchorage of colonies and therefore bio-film.
The growth varies with the ph level of the beer, the particular hop acids, the alcohol level, degree of fermentation, oxygen content and many other factors. Bio-film development is therefore accelerated by sources of nourishment for the bacteria which enable the generation of higher levels of extra cellular polymers, which develop into bio-films.
Organisms which cause spoilage in beer dispense systems are more active at the places in the system where higher oxygen levels and higher temperatures are prevalent. The critical areas are also areas of ingress in an otherwise closed system for bacteria and wild yeasts. These areas are at the keg connector, the fob meter and severely at the front aperture and the adjacent pipe work.
There are four common types of bacteria that can be found in beer.
Acetobacter is a type of bacteria that produces large quantities of acetic acid and is used to make vinegar. In beer it can cause a sour taste and discolouration.
Lactobacillus bacteria, of which there are about nine different species, produce lactic acid causing a sour taste.
Pectinatus is a type of bacteria causes probably the most easily detectable of problems by the average consumer – the rotten egg smell! It produces acetic, lactic and propionic (causes mould in bread) acids. As well as hydrogen sulphide and dimethyl sulphide, beer that has been broken down by these acids will taste foul, be cloudy and have that rotten egg aroma.
Pedicoccus bacteria can cause the production of diascetyl, a compound that is used to flavour beers. Beer will take on a buttery/butter scotch aroma with higher levels of this compound.
The BeerSaver system was specifically designed to target these common bacteria with view to inhibit their growth period.
The double-patented technology behind the BeerSaver system can be considered quite
simple, yet extremely effective. It comes in two parts, the digital management console and our specially designed coiled pipe. The digital management console is a slim-line box, no bigger in height than a sheet of A5 paper. This is mounted on the cellar wall and generates the signal. This low voltage pulse wave is carried from the console via RCA cables to our patented coiled pipe.
BeerSaver’s specially designed pipe has a thin metal coil set within the wall. This coil runs the entire length of each pipe. This pipe work replaces your existing set up from the flow jet to the keg.
The electro-magnetic wave fluctuates up and down the coiled pipe in a “pulse” like manner. This scientifically proven method initiates the break down of deposits, such as sugar, yeast & protein. All of which are a source of food and habitation for biofilm and bacteria that will build up anywhere throughout the entire length of the pipe.
In normal pipe systems, the bio-film is allowed to cultivate on the inside of the pipe, feeding off sugar, protein & yeast deposits that stick to the inside wall.
This is a breeding ground for bacteria to harvest and grow. Forcing you to clean your lines more frequently. Also by using caustic chemicals that aren’t particularly “eco” friendly, you will slowly erode your pipes, which can lead to pitting, a perfect place for bacteria to settle and breed.
BeerSaver’s microbial inhibitor system uses it’s pulse wave technology to emit this wave through the full length, patented coiled pipe. The pulse wave characteristics “shudder and shake”, reducing the build up of the sugar, protein & yeast on the inside of the pipe.
With this, the bio-film and bacteria haven’t got anywhere to attach themselves, they won’t be able to feed and therefore they will not be able to multiply.
Be erSaver’s microbial inhibitor system will slow down the build up of these commonbacteria.
The system has a proven track record with a client base that is constantly expanding throughout the UK. The product has been scientifically tested and approved for use in America. Currently, Carlsberg Cyprus are running their own scientific tests on the system.
The BeerSaver system will have a noticeable “knock-on” effect in other areas of your business. By reducing your cleaning schedule to a guaranteed minimum of every 4 weeks, your business will be saving on water, gas and chemical bills. The amount of time, effort and wages involved in physically cleaning the lines and not forgetting the amount of beer wastage generated from a weekly line clean.
In previous years the market has been flooded by systems claiming to reduce bacteriaand extend the time between line cleans. These systems have come and gone but unfortunately left a sour taste, tainting the market. BeerSaver is not one of those systems. In the Fifteen years, from concept to product, the system has been through every one of the necessary scientific tests, to validate the product for what it claims to do, which is a very effective and efficient microbial inhibitor.
The scientific reports from Professor David Quain, Beer Symposium document: Assuring The Microbiology Of Draught Beer and the independent report on the application of BeerSaver technology in the assurance of beer hygiene in the on-trade, can be found on the website.
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