Who's responsible for dirty beer lines?

Why are there so many paragraphs and questions? The biggest problem with craft beer is unclean lines? I am gonna disagree with you on that.

 

I haven't as of yet, had a problem with a bad tap, craft beer in a bar. It seems to me that if you bring your product into a bar/establishment you should visit them on a regular schedule and check to make sure your product is the way it was intended to be enjoyed. I can't go any further than that because I don't know about how the "little guys" figure into the bigger picture as far as distribution is concerned, or how easy or hard it is to knock them out of any establishment.

One interesting thing I heard a beer reviewer mention was that one of the "Big league" brewers has EVERY tap line in EVERY establishment they run their product into, hooked up to a system that allows this brewer to know when their beer isn't being properly chilled, or basically anything is 'wrong' with their product. The establishment can then expect to receive a phone call from a rep from the brewer to assist in getting that situation resolved.

I don't know if this is true or B.S.
In my novice opinion, if you are just coming up as a brewing company you can't rely on staff in places to take your product as seriously as you do.

 

How often do you experience this that its such a huge problem? I've never ran into it. I find old kegs to be more of a problem if places don't turn their inventory over enough. However, I find neither of those to be the biggest problem beer faces.

 

I don't think you should put so much importance on the craft label, or craft philosophy. In my opinion the best and worst beers are craft, and there are tons of great macro beers made around the world. In my experience the average craft beer you find locally isn't any better than a Bud, Miller or Coors. Especially when comparing to style and looking at price.

 

The problem you are describing is the responsibility of the establishment where you buy the beer and of the local government. It also would not be unique to flavorful beer. Dirty lines affect all beers.

Talk to your local and state lawmakers. The problem you describe does not exist here in PA except in very rare cases of bar owner irresponsibility that are easily noted and corrected by local action.

 

I guess everyone involved in the process should be responsible for the part they are involved in. Brewers should brew beer that is good and should not be afraid to be bold and new things with brewing beer while at the same time also never forgetting their roots and the beers that long time favorites of their consumer base. Sometimes, if it ain't broken don't fix it. Distributors should make sure the accounts they manage get distributed in as fair of a manner as possible so as many customers as possible have access to the product. As far as cleaning tap lines goes, that responsibility falls on the owners/managers/operators of the establishments that serve the kegs of beers they get from distributors. At least here in Ohio, I've never once heard about people talk about the maintenance of tap lines being the responsibility of the distributors. I know a fair amount of people in the craft beer industry from brewers and brewery employees to owners of my favorite local beverage stores to bar tenders and managers/owners to even a few distributors. I've never been in a conversation with any of these people where the issue of maintenance of tap lines was discussed as being the responsibility of those who work for the beer distribution companies, and the issue of keeping tap lines clean is something that has come up in conversations I've had with industry people on occasion. Sure, I've had a few pints over the past 10 years or so that were likely poured from a line that hadn't been cleaned in awhile, etc. And once in a blue moon I can taste it. But this has only happened a very small number of times. This is not a widespread problem.

Eric

 

Then don't pay for it.

In most cases the brewery doesn't own that beer. It has already been sold twice and is owned by the place rhat owns the tap lines. Dirty lines are a local issue.

 

Then really you want to put pressure on the hop farmers who sell their ingredient to the breweries. In the US it ain't beer without hops.

 

I think you're speaking to me.
So first off, you're talking about the 'big craft company(s)', I take it?
Don't be offended here but, were you calm when you fired off that email? It's a problem, but problems can get resolved a lot easier when everybody stays calm. Not saying you aren't, but emails can be tricky and taken the wrong way, yes?
It almost sounds like if you can get your hands on the problem, personally...i.e. talk to the source of the problem by phone or in person, and explain the situation...that might go along way. I've noticed there are several brewers and/or key people from craft breweries on this forum. Can you reach out to one of them? I'm sure if that's at all possible, you will find plenty of help through this site. I don't mean to sound over simplistic, but it seems like you are at a good site to get headed in the direction you need. Best of luck!

 

How much control does a small brewer have over the tap lines in someone else's establishment? Do they even have the ability to monitor it?

If you get a bad beer someplace complain to the guy who served it to you, after all, that's where the problem lies.

 

The OP didn't specify the brewery, but I think he's speaking about a 'big' craft brewery, at least that's my take on it. I think if you take a company like AB/inbev, they've got computers to monitor everything. They send someone out and, problem is solved. For the smaller or regional brewer, that's an extra salary or more likely salaries to pay to cover their distribution area. A big expense for them, I would think. So maybe the problem is that a lot of craft breweries at the moment rely on bartenders, club managers, etc.. to keep the lines clean. Not all of these folks are always looking out for everyone but #1.

 

I have only come across bad tap lines one time. Every beer I had tasted like shit. That was the last time I went there, let everyone else know about that too. But I don't blame that on Karbach and St Arnolds. They are probably in several hundred bars in Houston alone, not sure HTF they could manage all those taplines.

 

I've only experienced bad lines on one occasion. The place was out of business six months later.

As for who is responsible for "craft beer," it's a term I don't personally care for, even though I've used it on occasion. It connotes and conjures up images of "small, hand made, attention to detail," and other things that may or may not be true. Duvel is not a "craft beer" by my previous or any other definition. It is mass produced and is available all over North America, Europe, and as far as I can tell, Asia as well. Yet, it has been, is, and likely will continue to be one of the finest beers in the world. I also feel that the word "craft," whether unintentional or otherwise, creates somewhat of a clique that does little to advance the cause of great beer. So, IMO, the best way to be responsible for "beers of high quality" is to stop referring to them as "craft."

That's not really a rant, as I didn't use bad language, take a personal shot at anyone, or generally go caps lock ballistic. It is, however, an opinion I believe in.

I will now return to my previously scheduled stout.

 

Sounds like a very minor issue. Don't frequent the bar that can't keep there equipment clean. No different from a pub over here that can't keep their cask ale well.
As for the term craft, it is just a word used for marketing. If McDonald's says they have gourmet burgers, it neither upsets me nor changes my eating habits. Hopefully, people figure out what they like in the long run.

 

"Brewers, wholesalers and retailers each play important role in the task of providing fresh beer.." according to The Brewers Association's Draught Beer Quality website.

On their "When Craft Beer Goes Bad" page, they further note that "Ultimately, the consumer is just as responsible for blowing the whistle on bad beer as anyone else who comes in contact with it along its journey to your glass," although they are sorta wishy-washy about that:

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Didn't the Brewers Association set craft beer's official 6-million barrel maximum, and suggest "bottled-on" dates always be stamped? If it was them, then I'd say GIVE THEM MORE POWER, just like France's very exacting wine authorities. "Bottled-on" stamps should be required, or the beer is not officially recognized. Kegs should also have "filled-on" stamps required. Bars and bottle shops should be required to put "Bottled-on," "Filled-on," and "Tapped-on" dates on all Menus and Chalkboards. If they are too small to print a new paper menu every day, then they should just leave the bottles ENTIRELY OFF the menu, but have the information in all waiters' and bartenders' hands at all times. And there are still A LOT of bars and bottle shops that deceptively circulate beer lists to customers and beermenus.com with sought-after beers that were SOLD OUT weeks and months ago. Those bars and bottle shops should lose their accreditation right away. All the above should be ABSOLUTELY VOLUNTARY. If a brewer, bar, or bottle shop wants to play games and conceal all this important freshness data, they should be free to ditch their official accreditation. BTW, an official Brewers Association stamp and window sign should be part of this. Bartenders can't say they are Cicerones unless they have passed the exam and have the official diploma.