CASE STUDY – 3 weeks is better than 1

The Unley, Adelaide, which is part of the Aus Venue Co. group presented us with the unusual scenario where the venue doesn’t have their draught beer system and kegs in a coolroom, it is located within an ambient temperature storeroom. The Unley is a 2 storey venue with 10 beers being served on both floors.…

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CASE STUDY – Super Dry… Super Quality… after 6 weeks!

CASE STUDY – In December 2022, Duxton Hospitality, a fast growing SA based hotel group, commissioned a validation of our system in the Lion, North Adelaide. The Lion has 22 beers servicing a main bar, small external garden bar and downstairs ‘dungeon’ function area. There is also a seperate adjoining function centre with 4 draught…

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Why aren’t all venues doing this?

‘I am at a loss as to why all venues haven’t adopted this system. In beer wastage alone it is a godsend! And makes cleaning beer lines safer, quicker & hassle free. We have it installed in all 3 venues: The Earl of Leicester was first 2017, it saves us significant money each year due to…

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CASE STUDY – Hotel Brunswick

Hotel Brunswick, Brunswick Heads NSW, officially opened December 10th, 1940. In January, 2011, the Daily Telegraph rated the it as the second-best pub beer-garden in Australia. Background The venue had previously been cleaning their 19 beer lines every week, they adopted our system and moved to monthly cleaning as this suited their staff rostering and…

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CASE STUDY – The Precinct

The Precinct Tavern is a craft beer venue in Darwin, Northern Territory. There is a capacity of approximately 1,000 patrons, they serve 30 beers, from 46 taps, across 2 bars, serviced from 1 cool room. Background Venue engaged an external contractor to clean their beer lines fortnightly. Due to the size of the venue, they…

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CASE STUDY – GSH, Vic

The Garden State Hotel in Melbourne’s CBD is a four-level venue with four bars and the space to host up to 840 people. Previous cleaning regime Cleaning four bars fortnightly with no trade out was a large amount of beer wastage. The validation The CellarControl had been installed for four months prior to testing. The…

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CASE STUDY – Mingara, NSW

Mingara Rec. Club is a large modern recreation club and leisure complex comprising of 5 themed bars situated Central Coast, NSW. Previous cleaning regime Cleaning fortnightly with no trade out was a large amount of beer wastage. The validation The CellarControl had been installed for six months prior to testing. The test samples were taken…

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CASE STUDY – The Peakhurst, NSW

The Peakhurst, NSW, was established in 1960, it is commonly known as the ‘Peaky’, it has two bars, outdoor areas and live entertainment. Previous cleaning regime Cleaning fortnightly with no trade out was a large amount of beer wastage. The validation The CellarControl had been installed for six months prior to testing. The test samples…

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CASE STUDY – Hotel Darwin, NT

The iconic Hotel Darwin, NT, consists of 2 full size venues, a Sports Bar and a Main Bar in the heart of Darwin City. Both bars have 18 beers going to 20 taps servicing from separate coolrooms. The Beers Great Northern, Carlton Dry & Carlton Draught were selected by the venue, as they were their…

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Maxi-Enzyme BLC tested by International brewery testing authority

Campden BRI in London (UK) was established in 1919 and has become the foremost provider of scientific support and technical services to the brewing industry worldwide. Maxi-Enzyme Australia Pty Ltd engaged Campden BRI to validate the efficacy of the multi-enzymatic beer line cleaner and to the best of our knowledge is the only beer line cleaner…

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