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Brewery owners and bar keepers around the world share two key priorities - create lasting impressions and to maximize profits!
By using Beer Clean in your glass cleaning process, you can actually increase the number of beer servings per half-barrel by a staggering 31 pint servings!
This increase directly correlates to the cleanliness of the glass, creating larger foam heads, which equates to more profits for you per barrel.
A properly cleaned glass will shed water evenly in unbroken 'sheets'. On a glass with 'invisible film', water will break up and form 'droplets' on the surface of the glass.
In a properly cleaned glass, salt sprinkled on the interior of a wet glass will adhere evenly. If not properly cleaned, salt will fall to the bottom or adhere in a random pattern. Salt will not stick wherever a greasy film is present.
A properly cleaned glass will form a thick, tightly-knit, creamy head. The beer will be sparkling-clear and free of bubbles. A glass that is not properly cleaned will have loose, large bubbles (fish eyes) that will cause the head to disappear within ten to sixty seconds. Bubbles will visibly rise from the bottom of the glass and adhere to the sides.
In a properly cleaned glass, foam will adhere to the inside of the glass, forming a parallel ring pattern (lacing) as each sip of beer is taken. In a glass that is not properly cleaned, foam (if there is any) will adhere to the glass in a loose, random pattern or may not adhere at all.
1. Fill the first tank with hot or cold water almost to the top of brushes. Add Beer Clean Mineral Solvent, if needed.
2. Add Beer Clean Glass Cleaner to the first sink, measuring the proper amount or by sprinkling a pre-measured packet over brushes.
3. Fill the second tank with clean, hot or cold, flowing water. This tank is used to rinse off detergent from glassware used in the first sink.
4. Fill third sink with approximately 3 gallons of hot or cold water. Add recommended amount of Beer Clean Sanitizer. Add Beer Clean Mineral Solvent, if needed.
Wash glasses in the first sink, making sure that all glass edges come in contact with the brushes. If a 3-brush manual system is used, clean glasses on the center brush.
Rinse glassware in the second sink by placing the bottom of the glass in the water first, at an angle. If immersed top first, an air pocket can form, preventing complete rinsing. Withdraw the glass at an angle, bottom first ('heel in, heel out' technique). If you only have a 2-tank system, do not include a rinse sink. Submerge glassware in sanitizing rinse solution (third sink) by using the 'heel in, heel out' technique. Follow national foodservice sanitation guidelines and local health codes for sanitizing.
Air dry sanitized glassware upside down on a deeply corrugated drain board to allow maximum air flow. Do not dry glasses with a towel, since it can leave lint on the glass and transfer germs and odors. Do not store glasses on a towel, rubber drain pad or any smooth surface.
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