Hand washing glassware VS Dedicated Glass machine

I use a dishwasher or my hands.

Enjoy

 

the 3 stages to the sinks are usually soapy brushes, rinse, sanitize solution. then drip dry upside down on a drying mat.

i dont know if any machine can replicate this process as rapidly. commercial flatware/stemware machines generally use ecolab detergents and sanitizers, but they take a few minutes to run through each cycle.

 

You might want to check out the Brewers Association's free pdf Draught Beer Quality Manual, Chapter 7's "Glassware Washing" which compares the two methods.

 

The three tub method leaves the glass cleaner. The problem with machines is the heat they produce can cook on residual which only hand scrubbing can clean off.

 

Hand washing with minimal soap and a long hot rinse is ideal. The dishwasher seems to leave a slight film on the sides of the beer glasses and also does not completely get rid of oil deposits which is why you will find bubbles sticking on the side of you glass even though you think it's clean.

 

As a beer drinker I hate when the glasses have residual sanitizer which I can then smell; this sanitizer smell interferes with my enjoyment of the beer.

Cheers!

 

Same.

I used to use the dishwasher and it was taking the labels off some glassware. Switched soap and it seemed to stop happening. Also, some tulips seem less fragile and I'm scared they will break in the dishwasher.

I prefer hand washing because the long hot rinse removes any hint of soap residue. Also, it is much easier to keep the kitchen clean during a party. On football Sundays I'll have 5-6 dudes over and the counter would have 25-30 glasses on it at the end of the day. Now I hand wash as we go, air dry and they are ready to go in a few rounds. At the end of the day all the glasses are clean and put away.

 

I hand was and rinse the sh#t out of it too, you use a fresh glass for each pour?

 

Chlorine-based dishwasher detergents are awful for glasses.

 

I too personally prefer to hand wash with some Dawn, Palmolive etc. A couple hot water rinses and glass is free of any residue.

 

I also hand wash with Dawn. We used it in the lab to clean slides for immunofluorescent stains.

 

95% of the beer I drink is in the pub,and it is illegal for pubs to hand wash glasses. I have never yet detected any off-tastes caused by the glass washing machine.
Years ago I went through a phase of hand cleaning with no detergent .It didn't make the beer taste any better

 

Never having worked in a bar or other food-service business, IDK what the laws are here. Are there such laws in the USA? Off-hand, seems overly specific when the real issue would be health, right?

What motivated this law in the UK? I don't mean a rationale for the law, but were there specific issues or problem pubs (i.e. failing health inspections, etc.)?

 

Everywhere in Belgium hand washes.

 

I put some of my glasses in the dishwasher and some of them I handwash, depending on the type of design on the glass.

I have noticed no difference in taste, aroma, or head retention.

 

To the people responding on how they wash their bottles at home, reading OP's post, it sounds as if he is asking from a bar or restaurant perspective.

Note the use of the word "industry" in the first sentence.

 

This is the same scenario for me on football Sundays (a few less dudes, but I use a clean glass for each beer, appropriate for the style), and I try to keep up with it, but it's a pain in the butt.

After reading this thread though, I think I'm using too much detergent to hand wash. Sounds like a quick scrub and then rinse thoroughly.

Quick question though, my glasses ALWAYS have spots on them (most don't have bubbles stuck to the sides when I pour a beer in it though). How hot does the water have to be to rinse, and how do you get the water to the bottom of some glasses (Sam Adams Perfect Pinta, Spiegelau IPA glasses, Pilsner/Hefeweizen glasses...etc.)? Or do you (by "you", I don't mean just @Jay_P22, just asking in general) just run water in it until it overflows for awhile?

 

I've worked in bars before and at the time, had never really gave the 3 sink system a second thought, but years later as an amateur germaphobe, I can say that the drying surfaces we had could be sketchy if not attended to. Mold grows and filth reside underneath those mats unless you trust that your staff is diligent enough to clean them nightly, and no offense to bar workers in general, but I doubt that unless it's a chain that holds itself to high standards systemically, the "fine tooth comb" cleaning isn't getting it's due. For this reason, I tend to lean towards a machine that washes the glassware and the entire rack, which in theory are stacked in a clean and dry environment. It may not be a completely foolproof mold and filth abatement solution (still exposed to droppings and such in nastier environments) but the machine takes most of the human error element out of the equation. I know that my prescription may not satisfy the critical needs of more esteemed beer lovers, but if I were running a business I would want to take every step in order to guarantee safety and cleanliness.