Beer-spoiling bacteria will ruin a beer’s flavor and aroma, and will inevitably lead to lost repeat business and potential sales. While these micro-organisms are not health risks, they will cause buttery off-flavors called diacetyl, or sour and vinegary off flavors called acetic acid.  When draught beer systems are not properly cleaned, anaerobic and aerobic micro-organisms like lactobacillus, pediococcus, pectinatus, and acetobacter will begin growing in beer lines and associated equipment.
                                                              -Brewers Association Draft Beer Quality Manual
In order to ensure "Brewery Fresh Beer", regular line maintenece needs to occur at least once every 14 days
Common Villans of a Draft Beer System:
  • Yeast
  • Mold
  • Beer Stones
  • Bacteria
If Beer lines are not properly maintained it is impossible to serve "Brewery Fresh Beer"