How often should a cask draft system be cleaned?

Cleaning a cask draft system at least once a week is crucial for maintaining both the quality of the beer and the overall hygiene of the dispensing system. Beer can harbor bacteria and wild yeast that thrive in a draft system, particularly if residual beer is left in the lines. Regular cleaning helps prevent the build-up of organic material, which can lead to off-flavors, sourness, or spoilage.

Weekly cleaning also ensures that any potential contaminants are addressed before they can affect the beer served to the consumer. This frequency aligns with best practices in the industry, ensuring freshness and quality in the product delivered to the tap.

Although other options suggest less frequent cleaning—such as once a month or every two weeks—they do not adequately address the risks of microbial growth and contamination. Additionally, only cleaning when there's a change in casks does not account for the ongoing need to maintain a clean dispensing environment, which can impact the beer quality even if the cask itself remains unchanged. Regular weekly cleaning is a standard recommendation to ensure the integrity of the draft system and the enjoyment of the beer served.