Drinks Industry

With ESOL, a single beer line can be thoroughly cleaned in around three to four minutes. Once ESOL reaches the dispense head the line is clean and available for use. ESOL destroy pathogens within two seconds of contact therefore eliminating the soak time and final rinse time that other cleaners require.

1. Disconnect the line selected for clean and attach to the cleaning ring main.

2. Replace the cleaning bottle with a container containing ESOL, add no water.

3. Connect the ESOL container to the cleaning ring main, turn on the gas, and bleed the fob (if fitted).

4. Draw off and sell any beer if still in line.

5. When the clear ESOL solution reaches the dispense head, shut off the dispense tap, then go to the cellar.

6. Disconnect the cleaned line from the cleaning ring main.

7. Connect to the new barrel.  Bleed fobs (if fitted).

8. Dispense the ESOL into a bucket until the beer reaches the dispense tap.

9. Allow the beer to dispense through the tap for around 4 to 5 seconds then shut off the dispense tap.

10. Test the beer and the line is now ready to serve.

10 easy steps to clean kegs (with and without fobs) with ESOL

Biofilm control in brewery manufacturing plants will often involve clean in-place (CIP using caustic and acid wash steps and a sanitiser step, which is crucial for removing beer spoilage bacteria. Most sanitisers commonly used in brewery CIP consist of diluted condensed solutions, such as hydrogen peroxide, chlorine dioxide or peracetic acid.


The dilution process can involve risks and can be difficult to manage. In addition, some sanitisers contain additional ingredients such as heavy metals, intended to enhance stability, and which require thorough washing with running water to avoid the release of toxic product residues. An alternative sanitiser, which is not produced from the dilution of hazardous condensed solutions, is therefore required for practical use.

Work on the use of ESOL in CIP has shown;


- Bacterial growth is completely inhibited within 10 min by contact with 30% ESOL (20 min with 2% peracetic acid).


- A 10 min contact time of ESOL is enough to inhibit microbial contamination


- No residue is retained. The duration of water rinsing can be safely minimised.


- No difference in haze formation therefore no final water rinsing after 30% ESOL treatment is needed to guarantee good beer clarity


- Freshness evaluation indicated that a good freshness score of the aged beer samples could be achieved with a substantial ESOL treatment, regardless of the subsequent water rinsing durations (0–20 min).

ESOL in a Clean In-Place system

The properties of ESOL allow it to be utilised at all stages of the drinks industry; from the brewing process to dispensing the final product.