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TwinCitiesBeerPrices.com is reporting via the Chicago Tribune (FIBs) that Wisconsin bar owners are disrespecting beer by failing to clean the lines to their taps on a regular basis:
Industry standards call for the lines to be cleaned at least once every two weeks. While they won’t make you sick, dirty beer lines can spoil beer.
My extensive Wisconsin beer drinking experience leans toward macro brews, so perhaps this is simply a technique used to introduce flavor into MGD and LITE?
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Ish. I can’t prove it, but I suspect Old Chicago (at least those south of the river) of not cleaning their lines often enough. My Surly and Summit never taste right out of their taps. I had an argument with a waitress at Old Chicago one evening about a Summit EPA that I was 100% sure was not a Summit EPA until she stomped back to state that the bartender had hooked it up himself, at which point I became convinced it was either really bad lines, or they were leaving it sitting in the sun behind the building before hooking it up.