The New York State Brewers Association
\n(NYSBA) launched its Draft Beer Quality Certification
\nProgram, the first of its kind in the
\nU.S. for a state brewers association, intended
\nto help retailers consistently pour great beer
\nand preserve profits through industry-accepted
\nbest practices.<\/p>\n
The program “could be the best thing to happen
\nto craft beer in New York state,” said David
\nKatleski, owner of Empire Brewing Co. and
\nNYSBA president. “NYSBA will work closely with
\nretailers to help ensure that their draft beer systems
\nare cleaned and maintained in accordance
\nwith the association guidelines.”<\/p>\n
He said poor draft line maintenance is the
\nnumber one factor affecting the quality of draft
\nbeer. Over time, deposits such as yeast and bacteria
\nbegin to build up in draft lines. Without
\nproper cleaning these deposits can affect beer
\nflavor and the system’s ability to pour properly.
\nNot to mention, dirty draft lines are extremely
\nunsanitary for consumers.<\/p>\n
When draft lines are cleaned properly, using
\nthe right equipment and chemicals, it prevents
\nthe build up of deposits and eliminates the flavor
\nchanging microbes, Katleski said. Industry
\nexperts say draft beer lines should be properly
\ncleaned every two weeks.<\/p>\n
\n"A brewery, like Saranac, may take up to
\nseveral months to brew and package their beer,"
\nsaid Fred Matt, president of F.X. Matt Brewing
\nin Utica. "However, it only takes a few seconds
\nto ruin the quality and flavor of that beer by
\npouring it through a draft system that has not
\nbeen properly maintained."<\/p>\n
As the state brewing scene continues to grow
\nat an incredible pace, the Draft Beer Quality
\nCertification Program will ensure that retailers
\nare serving the highest quality draft beer possible
\nto their consumers, Katleski said. Once a retailer
\npasses a rigorous inspection by the NYSBA, they
\nwill be considered a certified draft establishment.
\nTheir name will be listed on the NYSBA website
\nand a quality seal will be placed on their door.<\/p>\n
When customers enter a Certified Draft Establishment,
\nthey can be sure they are getting
\nfresh, cold beer that has been properly poured
\nthrough clean lines and taps into a clean glass
\nor growler.<\/p>\n
"Draft beer systems pour a variety of beer,"
\nsaid Paul Leone, executive director of NYSBA.
\n"As the state's trade association for craft beer, it's
\nin everyone's best interest that we keep our draft
\nlines clean in order to provide the consumer with
\ngreat tasting beer, exactly the way the brewer
\nintended."<\/p>\n
NYSBA will also certify draft line cleaners. To
\nbecome a certified line cleaner, individuals must
\npass a written exam and performance evaluation.
\nOnce successfully completed, the line cleaner is
\ncertified for two years.<\/p>\n
"It's equally as important that line cleaners are
\ncertified," said John Carr, founder of Adirondack
\nBrewery in Lake George. "With the variety
\nof beer styles available today, combined with
\nconsumers' knowledge of great beer, certified
\nline cleaners can assure that the last few feet the
\nbeer travels are not tainted for the beer drinker."<\/p>\n