Breweries are obsessive about hygiene. The management of bacterial growth throughout the whole process is thoroughly monitored on a daily basis in a brewery since the consequences of bacterial action can include: off-taste, appearance change, and unpleasant odors. That’s just the product. Bacterial growth involves the formation of biofilms, which is the primary mode of survival and proliferation for microorganisms leading also to fouling and corrosion of equipment. The impact can be huge on the operations in many ways: cost of production, increased water and energy usage, production yield, commercial reputation, etc. A responsive “Get Clean, Keep Clean” approach can help breweries avoid these problems.