top of page



At Main Street Beverage, we know nothing tastes worse than a bad tasting beer from an unclean beer line.  When your draught beer lines are not clean properly, your beer will develop a vinegar-like taste due to bacteria affecting the product’s purity and quality.  Our experienced draught beer technicians clean your lines properly with pride to ensure your customers get a great tasting pint every time.  Our acid-based systems remove beer stones and other nasty impurities that adversely affect the quality of beer served and our electronic coil system ensures your lines have been properly flushed clean. We also service wine taps so that you can serve the best tapped wine to your customers.


Ask your current line cleaning service if they soak and scrub your couplers and faucets when they clean your beer lines. Chances are they don't. Ask them if their system pulsates the cleaning solution continuously through the lines. Our "scrubbing action" really cleans your system. We dismantle all of the draught parts and hand clean them with a brush. Because we care about the safety of your guests, we check the PH level of the beer after cleaning to ensure that all of the cleaning solution is flushed from the line ensuring clean, fresh, quality draught beer.


Main Street Beverage employs draught beer specialist, not just technicians. Our specialist are trained draught technicians, graduates of the Micro Matic Dispense Institute Draught Program and are there to ensure that your draught beer system is cleaned and maintained to it’s top operating performance.





Pennsylvania State Law Regarding Draught Beer Line Cleaning




To find out exactly how Main Street Beverage can help your account, call our office today to schedule your complementary no-obligation Draught System Analysis appointment. Take action now and start serving Perfect Draught Beer!





A brewer may take up to several months to brew, finish, and package a keg of beer. The quality and flavor of that beer can be ruined in the few seconds it takes for a beer to travel from a keg to the faucet in a draft system that has not been properly maintained.The enemies of draft beer may include the following:

  • Yeast - May result from an extremely small amount left from the brewing process, or it may be wild yeast which floats in the air. It is usually found as a surface growth on components of a beer system that is exposed to the air such as faucets, keg couplers, and drains and can be recognized by its white or grey color.

  • Mold – is usually introduced into a beer system through exposure to the air. It also is usually found as surface growth on components of a beer system that are exposed to air such as the faucets, keg couplers, and drains and is usually brown or black in color.

  • Beer Stone – The raw materials, grains and water, that are used in the brewing process contain calcium. Oxalic acids or salts are present in hops and may be created during the process of changing barley into malt. The combination of these ingredients and the fact that beer is dispensed at cold temperatures may result in Calcium Oxalate deposits known as beer stone. Beer stone will build up and eventually flake off on the inside of the beer tubing if the system is not properly maintained. High amounts of beer stone may also have a negative effect on taste. These flakes are often grey or brown in color.

  • Bacteria – Bacteria found in beer are not significantly hazard to human health; however, its effect is noticeable in the appearance, aroma, and taste of beer. The presence of bacteria results in an “off taste” and cloudy appearance that makes beer unappetizing. A beer that tastes sour, vinegar-like, or smells like rotten eggs may indicate a beer system is contaminated with beer spoiling bacteria.

  • Failing to clean and maintain a beer system on a regular basis will result in the inability to pour a “brewery fresh” beer.


We are proud to use a re-circulating line cleaning pump that pulsates the cleaning solution through the lines. Our pulsating action adds a “scrubbing” motion to ensure an extremely clean line. Most companies only use a “pressure pot” that soaks the line. We use both methods of cleaning on your system.


We dismantle all of the parts then soak and scrub them with a brush. Because we both care about the safety of your guests, we check the ph level of the beer after cleaning to ensure that all of the cleaning solution is flushed from the line.

Beer-spoiling bacteria will ruin a beer’s flavor and aroma, and will inevitably lead to lost repeat business and potential sales. While these micro-organisms are not health risks, they will cause buttery off-flavors called diacetyl, or sour and vinegary off-flavors called acetic acid.


When draught beer systems are not properly cleaned, anaerobic and aerobic micro-organisms like lactobacillus, pediococcus, pectinatus, and acetobacter will begin growing in beer lines and associated equipment.




The BLM-Q with its patented signal technology can retard biofilm growth in four seperate beer lines. The BLM-Q is our next generation of technology to create a healthy dispense environment for fresh tasting draft beer. 


In planning the next generation of BLM technology, BIOQTECH felt a need to create a device that was capable of not only extending normal cleaning cycles as the BLM2000 achieved, but offered an ability to minimize contamination within, unchanged cleaning cycles. With over 13 years of testing contamination within beer lines using the BLM2000, we embarked on an ongoing research program to make our patented signal even better and in the process engineered a new signal which can inhibit beer spoilage bacteria even within four week cleaning cycles.

The BLM-Q units operate 24 hours a day, 7 days a week and is very inexpensive to operate.


Inside a keg, beer enjoys a sterile environment whereby the optimum quality of the product can be maintained. The moment beer flows from the keg, it enters a world of non-sterile supply lines, valves, joints and taps. This non-sterile environment is a haven for yeast and bacteria to thrive and reproduce, feeding all the while from the nutrients in the beer.

You could regularly use chemicals to remove any build-up of contamination, but at a significant cost to the bar owner. Irregular cleaning routines result in thriving yeast and bacteria colonies, which results in foul smelling tainted beer giving it an off flavor and poor presentation qualities.


The BLM 2000 is a device that generates an audio signal creates an unfriendly environment for yeast and bacteria cells to grow and multiply within the beer lines, for a lot less than chemicals, maintaining great flavor, and presentation!


How it works …

  • A complex audio frequency is broadcast from the BLM-Q Control Unit to the Transponder(s) that are attached directly to the outside of the poly beer lines inside of the walk-in keg cooler.  

  • The audio signal is induced into the beer line and travels throughout the entire length of the beer line, using beer as the medium.

  • The signal is composed of composite audio frequencies and creates an unfriendly environment for the growth of yeast and bacteria cells. As the signal travels the length of the beer line, it prevents yeast, bacteria, and bio-film from forming on the inside surface of the beer line.

  • Without a bio-film growing on the inside surface of the beer line, the beer, as it flows from the keg to the bar, enjoys a contamination-free journey, resulting in a quality product being served to the customer.


bottom of page