Wednesday, June 16, 2010

Keeping The Lines Clean

Draft beer seems to taste better in Ireland. One reason for this is that the lines from the kegs to the taps are cleaned out regularly. For example, once a month, Barry O’Driscoll arrives in Rosscarbery to clean the Guinness lines at the town’s pubs. While working at Nolan’s yesterday, he talked about his job. Usually he arrives in the morning. It takes about 40 minutes or so to clean a line. Most pubs have more than a dozen handles. Beer cannot be drawn from lines while being cleaned. Obviously, customers would be less than happy if beer were unavailable to them during a pub’s open hours. This does put some pressure on O’Driscoll to complete his rounds before the onset of afternoon. The problem, he said, “is that you can’t be everywhere early in the day.”

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