We’re living in a great age for the craft beer. Up and down the country, thousands of brewers are delicately cultivating their own special flavours and delivering singular experiences to the palates of their discerning clientele. So much care and passion goes into every brew – wouldn’t it be a shame if that was being wasted by how the beer is served?
Now I’m sure the bar staff are conscientiously pouring the beer as best they can. They operate the taps with finesse, and an artistic flourish. They hand it over with a friendly smile. They’ve made sure the glass isn’t dirty. But even if it’s clean, is it beer clean? Does the beer enjoy its experience in there, making it relaxed, energetic and ultimately more tasty?
I’ve been chatting with a chemical technician who spent decades of his life not only running his own pub but also working within a number of brewing companies for extended periods. He’s passionate about his beer. And he’s worried that the new generation of craft brews, particularly the dry hopped ales, may be being let down by glassware being put through an inadequate cleaning cycle.
Residue from the rinse aid or glasswash, fats and grease and hop residue that have not been cleaned off by an inadequate glasswash, lead to more fobbing, beer flattening and ultimately a worse tasting beer. That’s why the chemicals you put in a glass washer are so important to the success of a pub or taproom – if they aren’t specifically designed for beer glasses, they are likely to be spoiling the product before it gets to the customer’s mouth, as well as decreasing the yield. Make sure you’ve got the right product.