Beer stone might sound like the name of a new craft brewery, but trust us—it’s not nearly that fun. Beer stone is a mineral buildup (calcium oxalate, if we’re getting nerdy) that forms inside draft lines over time. Think of it like plaque on teeth: invisible at first, but if you ignore it, it hardens into something stubborn, ugly, and damaging.

Why is beer stone such a problem? Because once it sets in, it becomes the perfect hiding spot for bacteria and wild yeast. That means every pint poured through those lines picks up unwanted guests, and instead of crisp, clean flavor, you get sour, dull, or “off” tasting beer. Not exactly what the brewer had in mind.

The kicker is that beer stone isn’t always easy to spot. To the naked eye, draft lines can look fine, while inside, layers of buildup are quietly growing. That’s why regular, professional line cleaning is so important—it prevents beer stone from ever settling in and keeps your pours tasting just as the brewer intended.

Beer stone starts forming surprisingly quickly. Because it’s made of calcium oxalate (a byproduct of proteins in malt and calcium in water), the buildup begins as soon as beer runs through draft lines.

👉 In as little as 2–3 weeks, microscopic layers of beer stone can already be forming.
👉 By a month or more without cleaning, you’re looking at visible buildup inside the lines.
👉 Leave it longer, and you’ll have hardened deposits that require stronger chemicals or acid cleaning to remove.

Just like you wouldn’t skip brushing/flossing and expect your teeth to stay healthy, and you wouldn’t wait months to see the dentist. Draft line cleaning works the same way. Regular, preventive cleaning keeps beer tasting fresh, protects your customers, and avoids costly emergency deep cleans later.

Bottom line: beer stone may be silent, but it’s a killer of flavor, quality, and lifespan of your draft lines . Don’t let it sneak into your taps. Cheers to clean lines and better beer! 🍻