The UK’s hospitality industry has been hit hard by the COVID-19 crisis, with all hospitality outlets ordered to shut their doors to the public from Friday 20th March, with further lockdown measures announced last night.
Although the situation is changing daily, the sector and its people are battening down the hatches to survive, so they can hit the ground running when the situation finally comes to a close. With this in mind, it’s crucial to maintain cellar management and implement some immediate actions to ensure that your beer lines remain functional. Beer left to stagnate inside lines could prove costly, so licensees need to take precautions.
Significant risk from beer stagnating in lines
Beer Piper, the UK”s leading beer line cleaning firm, has issued the below advice for its customers – publicans, bar managers and hospitality owners – to eliminate any risk and maintain the safety and functionality of their business. If beer is left to stagnate inside your lines for an extended period of time, there is a significant risk the lines will develop irreversible bacterial contamination, which can lead to gas leak hazards or a costly draught line replacement.