The Clean DRAUGHT Requirements

Full service performed every 28 days (± a few days for scheduling), using our proven D.R.A.U.G.H.T. process (or equivalent detailed steps: visual inspection, caustic flush with min. 20 min contact, coupler/faucet disassembly/scrub/seal checks, reassembly, pour test, checklist with notes).

Faucets, shanks, tail pieces, probes, couplers, and any splicers must be minimum 304-grade stainless (no chrome-plated brass or inferior materials that can harbor bacteria or impart flavors).

Caustic solution at 2%+ for routine cleaning (or 3% for problematic systems), maintained at 80–110°F during process; acid cleaning performed at least quarterly to remove beer stone/minerals.

Lines fully rinsed with cold water after every cleaning until pH matches tap water (no chemical residue), with no visible debris in rinse water.​

Faucets fully disassembled, scrubbed, and seals inspected/replaced as needed every service; couplers hand-cleaned/scrubbed every service; FOB devices (if present) disassembled and serviced at least semi-annually or quarterly.

Clear, posted/post-visit documentation (your checklist with dates, notes, photos if applicable, and recommendations) maintained on-site for easy review/traceability.

Lines clear and free of discoloration, sediment, or biofilm (visible inspection); no mold, residue, or off-aromas on faucets/couplers; overall system setup promotes hygiene (e.g., no exposed lines collecting dust).

Beer storage and dispense temperature in the ideal range (36–38°F / 2–3°C); proper pressure and gas blend (e.g., pure CO₂ or appropriate mix) to ensure consistent carbonation and pour quality—no ongoing issues like excessive foaming or flat beer from setup problems.

Barrier tubing (preferred for long draws) replaced every 10 years max; vinyl/jumper lines replaced yearly or upon flavor change/visible wear; no outdated or compromised lines.

Establishment agrees to report any issues between services promptly; no use of non-beverage-grade gas (e.g., no compressed air); staff trained on basic daily maintenance (e.g., wiping faucets, checking for leaks).