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 beers.

They were cleaning fortnightly utilising a 2 part caustic cleaner via 2 x dosing pumps.

CellarControl was installed December 2022, followed by a series of short cleaning cycles (2 or 3 weeks) with Maxi-Enzyme, to ensure the lines are in the best possible condition before entering a 6 week cycle.

In March 2023, after a 6 week cycle, a Hahn SuperDry sample was taken and air-freighted to a specialist microbioligist laboratory for analysis, in Perth WA.

Dec 2022

Beer samples sent to laboratory

Samples of beer were taken prior to commissioning the system, to establish the ‘current’ tap beer quality at fortnightly cleaning. There is no independent microbiological laboratory specialising in beer analysis in Adelaide, samples must be air freighted in an esky.

Dec 2022

CellarControl installed & commissioned

Plus a comprehensive system clean was carried out, including couplers, drop leads and taps.

January 2023

Line cleans

3 x short cycles of (2 & 3 weeks) from commissioning of CellarControl prior to moving to a 6 week cycle. We do this to ensure the lines are in the best possible condition prior to commencing an extended cycle.

Weekly

Tap soaking and scrub

Sitting in ambient temperature, the taps are a perfect habitat for bacteria to grow, we recommend weekly tap soaking in Maxi-Enzyme which is non-corrosive.

March 2023

Beer samples taken after 6 weeks

It has been 6 weeks since our last line, the same beer samples from the same taps are collected and sent for analysis.

The following results are of ‘colony forming units’ (CFU) per 100mL for Hahn Super Dry:

‘Before’ – after 2 weeks, December 2022

Mould (WLNA)Wild Yeast
(WLNA)
Lactic Acid
Bacteria
Mould (MYGP)Wild Yeast
(MYGP)
Inconclusive48280Inconclusive48

‘New’ – after 6 weeks, March 2023

Mould (WLNA)Wild Yeast
(WLNA)
Lactic Acid
Bacteria
Mould (MYGP)Wild Yeast
(MYGP)
16<1<19

“This result validates our solution provides exceptional beer quality after 6 weeks.” – Right Beer

Eric the Bars Manager, noticed an overall improvement in the presentation of the beers, “they are pouring and looking better and we had a few that poured ‘heady’, not anymore”.

Mark the Venue Manager stated “Pours are looking much more consistent in the bar”.

We have not only been able to improve the draught beer consistency in this venue, due to the long lines, we have also been able to provide financial benefits. This venue wastes nearly 3 kegs of beer (approximately $1,000) on every cleaning occasion, by reducing from 26 cleans per year to 8.6, they have a cashflow positive solution providing an improved draught beer experience.

Right Beer is a tap beer hygiene solution… that makes sense (cents).