Richard J. Rench
Abstract
Cleaning and sanitizing are a primary concern of every brewery. Most commercially available cleaning and sanitizing formulations are proprietary, but the primary components will typically be listed on the safety data sheet. This article is an excerpt of chapter 2 of Brewery Cleaning: Equipment, Procedures, and Troubleshooting, by Richard Rench, published by the Master Brewers Association of the Americas. It describes these components and their chemistry to give the brewer a better understanding of how these compounds work and some of the limitations of their use.
