Rinse and clean
Rinse and clean procedures are essential at every stage of the brewing process — ensuring hygiene, product integrity, and consistent quality. Known more formally as CIP (Clean-in-Place), this process involves the thorough cleaning and sanitisation of brewing vessels, pipelines, and equipment between batches.
The rinse phase typically removes residual product, yeast, and protein build-up using water or a mild detergent. This is followed by a multi-step cleaning cycle involving caustic solutions to break down organic material, acid rinses to remove beer stone or mineral deposits, and sanitisation agents to eliminate microbial contaminants.
CIP systems are often automated for efficiency and repeatability, with temperature-controlled cycles, flow monitoring, and recirculation loops designed to minimise water and chemical use while maximising cleaning effectiveness.
Whether cleaning fermenters, kettles, Bright tanks, or transfer lines, proper rinse and clean practices are critical to prevent flavour carryover, off-notes, contamination, and product spoilage — especially in tightly controlled, high-volume breweries.
A well-executed rinse and clean routine ensures operational reliability, prolongs equipment lifespan, and upholds the standards brewers need to produce safe, great-tasting beer — batch after batch.
