Cambridge Scientific Solutions Ltd.

Everyone who runs a bar or pub has to clean their beer lines, and how often this should be done is a matter of some disagreement. Most people say that the beer lines should be cleaned with beer line cleaner every week, while others say that you can let that extend to two weeks. Whatever your opinion, the fact is that you are going to have to clean the lines with beer line cleaner on a regular basis. Some of the main contaminants which can affect beer lines include limescale which actually comes from the water you use to flush out the lines after using the beer line cleaner. This mostly affects cask beers because the lines are not usually flushed after each barrel is emptied. You can also see it in kettles and on taps as a solid white layer, and it is worse in hard water areas. Beerstone is formed from a chemical reaction between oxalic acid which is produced during the brewing process, and calcium from hard water. It looks like limescale except that it is brown or bei

It is a sad fact that the pub industry is wide open to theft because of the large amount of cash that is handled. Although many pubs are now taking credit cards, the majority of sales are still in cash and this can be a temptation to staff. Theft can occur because bartenders and staff sell drinks without recording the sale in the till, and they can also sell drinks at the regular price, but record it as a special offer price, pocketing the difference. Some employees also reverse and void transactions. In the US, a company called BeerSaver was founded in New York in 2007, and now has offices there and also in Vancouver and Hong Kong. The company has developed beer saver systems that monitor every ounce of beer that is poured and compare it to what is actually rung up in the till, helping to eliminate waste and theft. Its' beer saver systems help to reduce slippage and increase profits. In addition, the system acts as an inventory management system. The company s

When you run a pub, one of the most tedious, yet essential, tasks is cleaning the beer lines, Beer line cleaning procedures are actually fairly straightforward, if time-consuming and beer-wasting as well. Most breweries publish beer line cleaning procedures and schedules in their quality assurance policies. Most brewers will advise, if not insist in the case of a tied house, that beer lines are cleaned every week. Certainly, long draw beer lines of over 25 feet or in pubs serving large volumes of draught beer should be cleaned this often, although a small country pub with fewer customers might get away with every two weeks, but once a week is the norm in most pubs and bars. Obviously, it is critically important to serve beer that is clear and tastes as it should do. This is the only way to keep customers coming back for more. Looked at the other way around, if your beer is not served as it should be you will very quickly lose customers. When carrying out beer line