Case Study

How craft beer destination The Precinct improved beer quality by 98% by switching to a six-week cleaning cycle with CellarControl.

In partnership with Right Beer Solutions

Overview

Following is opening in October 2012, The Precinct Tavern quickly became a favourite with the locals, offering modern pub food and a vast selection of craft beers starting the trend for craft beer venues in the NT – serving 30 beers, from 46 taps, across 2 bars, serviced from 1 cool room. Prior to installation of CellarControl and Right Beer, The Precinct conducted fortnightly cleaning through an external cleaning contractor using a pH 14 / corrosive 8 cleaner.

  • Objective

    To conduct before-and-after quality testing, prior to and then following the installation of CellarControl to determine the beer quality at six-week cleaning intervals compared to fortnightly line cleans.

  • Solution

    Beer samples were taken 14 days following a line clean prior to CellarControl installation. Six months after installation, CellarControl installed on 30 tap beers, Right Beer best practices implemented and Maxi-Enzyme cleaner introduced. Further samples taken 6 weeks following a line clean. Testing was conducted by ALS Food and Pharmaceutical.

  • Testing overview

    Tests conducted by ALS Food & Pharmaceutical on 4 beers – Kosciuszko Pale Ale, Great Northern, Rogers and 150 Lashes. Beer samples were taken before and after installation and tested for wild yeast and lactic acid counts. The lower these counts, the better the beer quality.

ALS is the leading provider of food and pharmaceutical analysis services across the Asia-Pacific region, and is focused on delivering high-quality testing services in Australia, further enhancing our proud reputation within the Food, Beverage and Pharmaceutical industries.

Find out more about ALS

Test results – six weeks following line clean

All figures are in colony forming units (cfu) per ml. Lower numbers indicate better results.

Conclusion

The test results demonstrated a 98% improvement in beer quality compared to fortnightly cleaning. Even though the lines are being cleaned less often, beer quality has been dramatically increased, resulting in an 80% reduction in wastage and considerable time and cost savings for the venue.

This case study was completed in partnership with Right Beer Solutions.

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