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Houston News Report on Dirty Beer Lines
Posted on 2/2/15 at 5:35 pm
Posted on 2/2/15 at 5:35 pm
LINK
Interesting that the news would do a piece on this, but it opens it up for discussion, which is good.
I think there are more important bacteria to test for, such as Enterobacteria, but the presence of Lactobacillus is a decent indication of beer line cleanliness. It should be noted that the majority of Lactobacillus works at much higher temperatures than beer coolers (90 degrees vs 30-something degrees), so it would take some contact time to affect the taste at lower concentrations.
Fun fact - Early New Belgium sours were derived from lactobacillus that was harvested from dirty beer lines.
Bonus in the video - Crazy chick.
P.S. I would hate for them to test my kegerator lines. I imagine I'd be off the chart on some of those things.
Interesting that the news would do a piece on this, but it opens it up for discussion, which is good.
I think there are more important bacteria to test for, such as Enterobacteria, but the presence of Lactobacillus is a decent indication of beer line cleanliness. It should be noted that the majority of Lactobacillus works at much higher temperatures than beer coolers (90 degrees vs 30-something degrees), so it would take some contact time to affect the taste at lower concentrations.
Fun fact - Early New Belgium sours were derived from lactobacillus that was harvested from dirty beer lines.
Bonus in the video - Crazy chick.
P.S. I would hate for them to test my kegerator lines. I imagine I'd be off the chart on some of those things.
This post was edited on 2/2/15 at 5:48 pm
3
Posted on 2/2/15 at 6:02 pm to BottomlandBrew
Did she say "I'll drink anything-I'm a bitch"?
Posted on 2/2/15 at 6:04 pm to BottomlandBrew
quote:
It should be noted that the majority of Lactobacillus works at much higher temperatures than beer coolers (90 degrees vs 30-something degrees), so it would take some contact time to affect the taste at lower concentrations.
Many bars and restaurants have a large walk-in cooler in the back and have lines running out to their bars. The temp of those lines will be higher than 36 degrees for sure.
Posted on 2/2/15 at 6:10 pm to bleeng
I believe it was "I'm a fish"
Posted on 2/2/15 at 6:17 pm to Matisyeezy
quote:
I believe it was "I'm a fish
I caught it about 5th time. She'd been into the beers for a while!
And that beer line looked nasty...
Posted on 2/2/15 at 6:54 pm to BottomlandBrew
Like they said, several bars contract out to thier distributor to have the lines cleaned routinely so they don't have to train thier bus boys and eye candy how to do it. Sounds like they need to find a way to make sure it's being done correctly.
Side note: when this originally aired, they had the wrong name for Kevin Floyd, the owner of Hay Merchant. He was pretty pissed about it.
Side note: when this originally aired, they had the wrong name for Kevin Floyd, the owner of Hay Merchant. He was pretty pissed about it.
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