How often should beer lines in a draft system be cleaned?

Cleaning beer lines in a draft system every two weeks is considered best practice to maintain beer quality and system hygiene. Over time, yeast, bacteria, and other deposits can build up in the lines, leading to off-flavors, clarity issues, and even potential health risks for consumers. Regular cleaning prevents these issues and helps ensure that each pour is fresh and consistent.

If lines are cleaned too infrequently, such as once a month or less often, there is a higher risk of contamination and deterioration of the beer's flavor, which can negatively affect the customer experience. Conversely, cleaning the lines daily may be excessive and impractical for most establishments, potentially leading to unnecessary labor costs and disruptions in service. Therefore, a bi-weekly cleaning schedule strikes an ideal balance between maintaining quality and operational efficiency.