The beer samples are collected in sanitised containers, packed in an air freight approved esky with an ice pack and then delivered to the airport. The ‘cold chain’ is maintained throughout the journey through to delivery at the microbioligists.
Once received, the samples are placed in petri dishes, incubated and then we wait for 5 days for the counting of microbiological bacterial colonies.
The microbiologists are NATA endorsed and experts at testing products for the brewing industry.
How can you test the beer quality?
Your draught tap beer should have a healthy head on it, around 1.5cm is ideal. It should look healthy and be free of any dirt bubbles down the side of the glass.
The beer should be bursting with life and a head that doesn’t disappear quickly.
Lacing is a great example of a well poured beer with a head that lasts, clean lines and a clean glass.
The CellarControl System uses sweeping sound frequencies to reduce the need of beer line cleaning. While the system is not a substitute for cleaning, it slows down the growth of biofilm, which reduces the need to conduct a beer line clean. A normal beer line will require cleaning every 1-2 weeks, in comparison a CellarControl treated beer line only requires a clean every 6 weeks.
CellarControl have enlisted EcoDiagnostics to show that the beer line in a CellarControl venue will be of the same quality or better then a non CellarControl prior to the beer line clean.
To verify the efficacy of the CellarControl System and the claims made by CellarControl, EcoDiagnostics examined beer samples from five different lines over two six week cycles. Beer samples were tested for the presence of lactic acid bacteria (LAB) and wild yeasts which are known to contaminate beer lines. In addition, a second venue was examined that didn’t use CellarControl but was cleaned every two weeks.
Results of the CellarControl treat beer lines show that over a six-week period LAB and wild yeast counts increase directly after the clean, but over the subsequent weeks and up to the next clean the counts stay below the previous clean. An additional two rounds of testing was conducted to examine the CellarControl system after 6 weeks of use and then directly after the line was cleaned.
Analysis of the results show that after 6 weeks 67.5% of samples had <10 CFU/ mL of LAB and wild yeasts.
Furthermore there was no significant difference between the samples from the CellarControl System running for 6 weeks and the samples taken directly after a chemical clean.
The testing demonstrates that bacteria and wild yeast levels remained low up until the 6 week clean and verifies the claims made by CellarControl.
Darwin’s Premier Craft Beer venue with 30 beers on 46 taps serving 2 bars and a large outdoor deck. Right Beer system is maintaining exceptional quality beer and saving the venue approx $10k per annum.