BEER TAPS CLEANING ****Clearly a Good Business In Today's Market

Lately, in the news many customers are aware of the lack of cleaning beer as well as soda lines in bars, restuarants, fast food chains etc. There have been petitions illustrating how important it is to clean beer lines for the health benefit of consumers. Petition for government to require beer lines to be clean, cause.org. QUOTE..... e as consumers need to demand that a third party clean draft beer lines every ! weeks. " direct establishment doesn#t have the e$pertise that a third party draft line cleaning system would, a distributor who typically cleans the lines now, doesn#t have the interest in cleaning the lines because with every e$cess of bad beer that is poured out, they end up selling more beer. %ome states up north have re&uired a third party to clean the lines, but this needs to be a nation regulated law. 'eer lines have to be cleaned because a scale called calcium o$alate, commonly reffered to as (beer stones( form on the fittings, lines and taps. )f not completely removed in a cleaning process, beer stones will leave an unsanitary surface that can harbor microorganisms. Line cleaning with the proper e&uipment and chemicals, eliminates the build*up of beer stones protecting the integrity of the product. +icroorganisms or bacteria will grow very &uickly if a sanitary environment is not maintained, causing off*flavors and shortens the shelf life of your beer. ,egular cleaning assures that bacteria does not have the opportunity to reach levels which affect the &uality-taste of the beer. (Obviously, having proteins, yeast and mold in the beer lines can negatively influence beer flavor. .aving bacteria in the beer lines can send you running for the toilet. "lthough you are not likely to get salmonella poisoning or the .antavirus by drinking beer served through dirty lines, it is still nasty business.( * ashington 'eer /ommission....E01 QUOTE Like finding lye in its eer lines! T"is is a situation t"at o##ured in a $o$ular food #"ain t"at #aused "ar% to a #onsu%er& as 'ell as dis$laying t"e i%$ortan#e finan#ially of %aintaining eer ta$ lines!

Though it#s an isolated incident, a man from 2anama /ity, 3la., claims he was on the receiving end of ,ed Lobster#s worst nightmare when he was scorched with potassium hydro$ide ** lye ** from a 'udweiser he drank during a business lunch in 1allas in +ay !455. According to The Dallas Observer, 6ustin 7rogg took a sip of his beer and immediately felt his throat, esophagus and stomach starting to burn.

T"is 'ill #ost t"e restaurant signifi#ant da%ages in legal fees due to not $ro$erly #leaning t"eir eer ta$ lines!

8"nyone running a bar knows how much money is lost in the cleaning process, due to beer wastage and the use of staff time. 9 hat businesses that brew beer doesn#t think their organi:ation could get a regular customer if that customer would ;ust try the beer once< "nd what beer manufacture doesn#t want to be certain that bars and restaurants are treating their &uaility beer properly so that first pint won#t be the last<

%o not only this service is important to consumers but also to businesses. 'eer Taps service business provides an opportunity to do a = weekly cleaning program using portable e&uipment which keeps the lines clean, reduces waste and the use of gas. %ome places throw away as much as >4 pints a week, but with you providing this service the wastage can dewindle significantly.

'eer Tap technicians are commitment to a properly poured brew. "s a technicians you will also show bartenders how to pour beer, teach about the importance of clean glassware and clean lines, about serving beer at the right temperature, and emphasi:e the importance of a fresh product. 'ut none of it will matter if the beer isn#t pushed by the right combination of nitrogen and /O! that is the technical side of learning this business. T(E E)PECTE* (+,RS +- .+R/00 )t#s very interesting work and no nights or weekends, this business usually work when the bars are slow, closed or empty. M+NE1 T+ BE EARNE*000 2ay is can be weekly or biweekly, on a per account basis. Once you become knowledgeable you become valuable for service calls at a pay rate of ?=>hr on an average. @et due to the comple$ities of draft beers systems, and the e$pertise re&uired this would typically be base on your willingness to learn the business. " typical day could begin cleaning the beer lines at bar A5, Then cleaning 5*!*= or four

lines at a few more accts, for a total of >*B accounts per day. @ou can have clients at 7olf courses, "ir 3orce bases, /ountry /lubs etc.

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This is the first and only manual at this time that explains how to start and run a profitable Beer Tap Line Service; the tools you will need to operate the business, and suggestions on how to price your service is included. This manual has practical tips, sample sales letter, how to repair and troubleshoot lines. It is essential for anyone desiring to start this fun and lucrative business.

Beer Lo2ers0 Ser2i#e Beer Ta$ Lines -or Profit LinkE httpE--am:n.com-5FGF5H4=!B