TITLETOWN BREWING CO.
10-Week pilot conducted to evaluate Draught Guard on a remote system stretching over 100ft long.
Validation Phase of Draught Guard
Beginning in the summer of 2018, Draught Guard set out to run a series of data collection pilots to demonstrate and prove the effectiveness of the Draught Guard technology in maintaining draught line cleanliness. Each pilot lasted at least eight weeks and began with a regular, Brewers Association recommended chemical clean. For the remainder of the pilot, the selected lines were only treated with Draught Guard and had zero chemicals run through them. Regular faucet and coupler maintenance continued throughout the pilot, as Draught Guard's main focus is the beer line itself and makes no claims of maintaining faucets and couplers. Line cleanliness was monitored via ATP and dip slide testing. Measurements were taken every two weeks.
Located in the heart of Green Bay, WI, Titletown Brewing Co. creates and serves up a line of award winning beers. From hazy IPA’s to German-style black lagers and honey ales, Titletown offers a strong selection of year round and seasonal brews, as well as exciting limited releases.
Number of lines
Average length of line
ATP testing was utilized to compare Draught Guard treated lines over an extended period of time to the BA recommended two-week caustic cleaning cycle. After ten weeks with no chemicals run through the system, Draught Guard treated lines measured 30% fewer ATP counts compared to lines flushed with caustic every two weeks. Regular two-week faucet and coupler maintenance is still recommended and encouraged.
Dip Slide Results
Dip slides provide a quick, reliable and effective means of determining bacteria levels present in water samples. Testing the push water flushed through the beer lines at Weeks 0, 2, 6 and 10 of the pilot, dip slide information reveals that Draught Guard in fact outperformed the regular two-week caustic cycle in reducing bacteria counts.
Improvement in draught line cleanliness with Draught Guard
Projected annual savings in beer wastage and cleaning costs
Line cleanings extended from every two weeks to every 10 weeks