How often should draft lines be cleaned to ensure optimal performance?

To ensure optimal performance of draft lines, it is crucial to maintain cleanliness as the buildup of beer stone, yeast, and bacteria can negatively affect the quality of the beer served. Cleaning the draft lines every two weeks is considered the best practice in the industry because it minimizes the risk of these contaminations and maintains the integrity of the flavor profile of the beer.

Regular cleaning every two weeks helps to ensure that the lines are free from any unwanted residue or buildup that could lead to off-flavors or service issues, such as foaming or slow pours. By adhering to this cleaning schedule, establishments can ensure high-quality service and customer satisfaction, allowing the beer to be served as intended by the brewer.

In contrast, cleaning every week might be excessive for most operations and could lead to unnecessary resource use and labor. Cleaning every three months or month may not be frequent enough in busy environments, risking the quality of the draught beer. Hence, the two-week interval strikes a balance between maintaining cleanliness and operational efficiency.