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Let me paint you a picture. A brewery spends weeks perfecting a recipe. Dialing in the grain bill, tweaking the hop schedule, nailing the fermentation profile. That beer leaves the brewery in perfect condition — clean, bright, exactly as intended. Three weeks later, a customer orders a pint of that same beer at a bar downtown. It's hazy when it shouldn't be. There's a buttery off-flavor that wasn't there before. The foam dies immediately. The customer pushes it aside, orders

Every bar owner knows what a bad pour looks like glass full of foam, beer down the drain, customer waiting, bartender frustrated. Most chalk it up to a warm keg, bad pressure, or a new bartender who hasn't figured out the taps yet. But here's what most bar owners don't know: a major cause of excessive foam isn't technique, temperature, or pressure. It's dirty draft lines. And it's costing you a lot more than you think. The Math Nobody Wants to Hear A standard half-barrel keg

When people hear "draft line cleaning," they think beer. Makes sense — it's where the industry started, and it's the core of what we do at MasterDraft. But here's the thing: draft systems aren't just for beer anymore. Walk into any taproom, food hall, or craft-forward restaurant in San Diego or Temecula and you'll see taps pouring wine, kombucha, cold brew coffee, nitro coffee, hard seltzer, and craft cocktails. They all use the same basic draft equipment — kegs, gas lines, b