The dirty lines comments from the Headache thread reminded me of something I've been meaning to ask about here. There's a beer bar (with a nice selection - John Martin's Pale is good) not too far from my house, they have (good) live music every Fri/Sat and the barkeep is a super nice dude in his late 50s. Once everybody gets back from vacation, we're gonna talk about perhaps putting one of my beers on the rotation and helping him get set up to serve actual food.
But there's a problem, and that's his beer lines. I had a guinness there one time and it tasted like cantillon. I asked him about it, he said "I don't like guinness, I don't really know what it's supposed to taste like." and also "I clean my lines every morning."
I didn't ask him how he cleans his lines, because it's too early in our relationship to ask those kinds of questions. But I feel like he may need an intervention or something, because every beer has just a bit of funk too it. Also they're served way too cold, but one step at a time.
Anyway, how should I go about getting his lines really cleaned (with caustic, etc)? Something like "Oh I have extra caustic solution lying around and was wondering if you wanted your lines deep-cleaned?" Or perhaps "let's do a side-by-side of pre- and post-caustic" or somethign?