What is ATP and why is it used as an indicator of sanitary quality in brewing and draught beer systems? ATP, short for “adenosine triphosphate,” is a high-energy molecule that stores energy in cells, and consists of adenine, a ribose sugar, and three phosphate groups (Timberlake, Structures of Life, 2nd ed., 2007). ATP, because of […]
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Entries by Nick Jeske
There are three locations on a tap system where it may be necessary to use vinyl tubing: Inside of direct-draw “beer boxes” where runs are six feet or less Inside of walk-in coolers as “jumper” line connecting the keg coupler to the trunk line Immediately before the beer shank and faucet as “choker” line to […]
Performing sensory checks on your tap system is important for obvious reasons: To ensure the health and safety of your guests To maintain proper draught beer quality To check that your line cleaner is performing up to par. A draught beer system that is properly maintained on a two week schedule should never fall victim […]
There are three distinct classes of cleaning chemicals (not just for beer lines): ions, detergents, and enzymes. Each is unique in their chemical structure, rendering them suitable for specific purposes. The major factors to consider when choosing a cleaning solution are the chemical nature of the residue that is being cleaned and the specificity of […]
Draught beer line cleaning is performed for two principal reasons: To achieve proper sanitation, and to ensure product quality. Maintaining a clean draught beer system is essential for preserving the integrity and character of each beer. The most common reason customers choose draught beer over bottled is for the freshness. For a draught beer establishment to […]
1.) Use Fresh Food-Grade Materials Whether your establishment is utilizing an older draught beer system or if you are shopping for a brand new tap system, using fresh food-grade materials is paramount in ensuring proper sanitation and draught beer quality. Today’s standards in tap system materials are stainless steel and polyethylene plastics. If you are purchasing […]
Tap system neglect is more common than most bar patrons realize. Many bar and restaurant owners are not aware of the importance of regular line cleaning and assume they can go longer than is recommended between routine cleanings. As a result, draught beer systems often fall into disrepair, and the owners wonder why so few […]
In order to maintain a high level of draught beer sales, customer service must be top notch. There are simple ways for a bar or restaurant to encourage customers to order draught beer. Menus must invite the customer to try what is on tap, resources must be available that cater to individual preferences and curiosities, […]
We’ve all been there before. You sit down at your favorite bar, order a draught beer, and take the first sip. Only something doesn’t taste quite right. It tastes . . . dirty. Or flat. Or simply horrible. But what does that mean? First, some of the characteristic indicators of a “dirty” beer line are […]
There are three factors that need to be optimized to ensure draught beer is at its highest quality—sanitation, refrigeration, and carbonation. All factors are equally important in terms of “quality,” but from a safety standpoint, sanitation is paramount. A Technical Snapshot: How Beer is Made The best way to imagine what it takes to maintain […]