We like our people to know as much as humanly possible about how to do their jobs. We invest a lot of time and money in educating our employees, and we think it pays off.

Luckily, now we’ve got a Line Tech Jedi on our hands. Our man in the field, Andrew Monastra, spent three days last week out in Pennsylvania learning the ins and outs of servicing our tap lines at our draft accounts.

“Andrew has the initiative and he cares about the big picture,” says Operations Manager Justin Vitti. “That means a lot to Cape May Brewing Company.”

“For me it was something different,” Andrew tells us. “I learned all about compressors and systems and the gas we use in them, the proper way to clean the lines, putting together direct draw boxes. We actually got to work with the lines for the Glycol system, which was a pretty cool thing.”

Andrew got the chance to work with some world-class instructors in a hands-on environment, learning about some of the most innovative techniques in the industry. He’s now got expert-level knowledge about maintaining the proper temperature for dispensing beer, keeping the system balanced, maintaining nitro lines, and, most importantly, quality assurance.

We asked Andrew to walk us through a typical visit to the Rusty Nail. “I would walk in, let the manager know that I’m there to service the lines. Then I’d go get my cleaning canisters, run the chemicals through the lines.

“From there I’d let it sit for about 15 to 20 minutes, then after I shut off the gas, I would start taking apart the coupler and cleaning that. Taking apart the faucets, cleaning that.

“Then after that, it’s pretty much a waiting game. After everything’s clean, you start running the water through it to clean the system back out, then you hook the beer back up.”

Ultimately, this is about improving your experience of our beer, dear beer drinker. As Andrew tells us, “the cleaner the lines are, the better the beer tastes.”

You’re a good man, Andrew. A good, good man.