Cleanliness can be a problem. Beer glassware should always be hand washed, preferably using a three-sink system. The first sink washes, the second rinses, and the third one sanitizes.
Left-over, excess liquid should be dumped into an open drain, away from the sanitary conditions of the three sinks.
The washing sink should contain warm water and a solution of odorless, low-sudsing, non-fat, cleaning compound. A nylon brush should be used to wash all surfaces, both inside and outside, as well as the bottom of the glass.
The rinse sink should be filled with hot rinse water. Glasses should be rinsed ï¿½heel-in, heel outï¿½ for complete assurance that all parts of the glass are well rinsed. In this method, the glass is completely submerged into the rinse water by placing the glass in, bottom first. You then remove it from the water bottom first. This method prevents the formation of air pockets that may otherwise prevent the glass from being completely rinsed.
The sanitizing sink is the third step. This sink is filled with hot water and a sanitizing chemical that is specifically designed for beer and bar glasses. The same ï¿½heel-in, heel-outï¿½ method that was used for rinsing should be used for sanitizing.