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Beer lines should be rinsed after each keg. Keep cool, clean, healthy conditions around the device. Smoke,
kitchen odours, insecticides and disinfectants will alter the taste of the beer, making it unpleasant. These
conditions described below can originate from an air source in the room where the cabinet is located.
Causes
Air line contaminated. Aeration holes defective.
The tube will absorb and hold the odours.
The taste and the odour can resemble those of yeast ‐ smell musty.
Causes
Air line contaminated.
Beer kegs incorrectly transported. Beer delivered in an open
truck under high summer temperature conditions can be the
cause for the start of a second fermentation.
No refrigeration, and rotation incorrect.
B
E
E
R
T
B
E
E
R
T
Often a bitter taste, sometimes very unpleasant.
B
E
E
R
B
E
E
R
A
S
T
E
L
E
S
S
A
S
T
E
L
E
S
S
.
Solutions
The aeration tubes, lines and aeration holes should be checked
and replaced if contaminated.
The aerations must be kept clean.
The rubber tube will absorb and hold the odours. An approved
vinyl tubing is the most suitable for air because it does not
absorb moulds and is not affected by fatty substances.
S
O
U
R
S
O
U
R
Solutions
See "beer cloudy".
See "beer tasteless".
See "beer flat".
Wherever possible, deliver the kegs in a closed refrigerated
truck. If an open truck is used, cover the kegs with a tarpaulin to
protect them from the summer heat and make the hot air
circulate.
The truck should never be loaded the night before the delivery
on the following morning except if the beer is refrigerated in the
truck.
The rule is : the first keg entered is the first connected.
Refrigeration must be maintained summer and winter.
Sour beer is generated by a second fermentation exceeding 45
degrees. Retail stores which do not have refrigeration should put
the kegs in ice or at least cover the kegs with a tarpaulin or put
them in burlap bags.
The best temperature for the kegs is between 38° and 40°.
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