If draft lines are not cleaned regularly, which flavors are most likely to develop?

If draft lines are not cleaned regularly, they can accumulate residues from the beer, including yeast, hop oils, and other organic compounds, leading to off-flavors. The development of buttery and oily flavors is commonly associated with the presence of diacetyl, a compound produced by yeast during fermentation and often found in older lines that have not been maintained. As beer sits in dirty lines, these unwanted flavors can leach into the beer being served, resulting in a diminished quality that may taste buttery or oily.

Maintaining clean draft lines is crucial to ensure that the flavor profile of the beer remains true to the brewer's intent, avoiding these undesirable characteristics. Regular cleaning and maintenance help to prevent such flavor developments, ensuring customers enjoy the intended taste of the beer.