Enhancing Brewery Hygiene with Clean-In-Place Techniques

Enhancing Brewery Hygiene with Clean-In-Place Techniques

You stake your reputation every time someone consumes your beer. The best way to ensure that every glass you pour carries the quality of your brand is to maintain a consistent and thorough cleaning regimen. Clean-in-place (CIP) systems play a crucial role in any cleaning program.

There are multiple components to a successful CIP program, so let’s start from the beginning.

What Is CIP?

Clean-in-place refers to the process of cleaning professional brewing equipment without disassembling or relocating it. This method offers several advantages over traditional manual cleaning.

Advantages of CIP

Clean-in-place has become the industry standard for cleaning due to its ability to minimize human error, save money on chemicals, and reduce exposure to harmful substances.

Reduced Human Error:

Manual cleaning carries the risk of overlooking certain areas or cross-contaminating the scrubbing brush between steps. Such mistakes can lead to spoiled beer.

Saves Money on Chemicals:

A recovery type CIP system allows you to reuse a batch of chemicals multiple times, resulting in long-term cost savings.

Reduced Exposure to Harmful Chemicals:

Modern CIP systems are self-contained and automated, limiting your exposure to hazardous cleaning chemicals.

ACE 100L CIP System

How CIP Works

Clean-in-place systems utilize several holding tanks to store chemical solutions. These chemicals are pumped from the storage tanks into the tanks being cleaned. Typically, a spray ball is used inside the tank to ensure that all interior surfaces are coated with the cleaning solution. Afterward, the cleaning chemicals are pumped back into the CIP storage tank for reuse.

Cleaning Cycle

Pre Rinse:

Water is used to remove the majority of the soil.

Caustic Wash:

Caustic soda (sodium hydroxide) is used to break down organic residues and can be reused.


Water is used to rinse the tank and can often be recycled.

Acid Wash:

Phosphoric acid is used to eliminate any beerstone buildup and can be reused.


Water is used to rinse the tank and then drained.


PAA (peracetic acid) is used to sanitize and disinfect the tank.

In a brewery, vacuum relief is as important for bright tanks and fermenters as CIP is for beer. Without proper vacuum relief, your tanks are at high risk of collapsing. It is crucial to have a good understanding of vacuum relief basics in order to avoid costly mistakes.

Share This :

Recent Posts

Have Any Question?