“Whenever we clean, apart from the cost of getting the service done, we throw about 150 pints of beer down the tubes,” Buckley said.
Buckley said most bars clean their lines every two weeks to a month, but really bars should do it at least once a week, and ideally whenever a keg is empty. People have tried to come up with an automated solution for years, but the trouble is that the cleaning solution used tends to be very acidic, which wears out the machine after only a couple months of use.
That is, until an Irishman named Greg Moore came up with the Glanola patented pull system that allows the cleaner to come in at the end without touching any moving parts, thus realizing the goal of an automated system that doesn’t wear itself out after a short period of time.
Moore founded the Glanola Holdings Company four years ago and installed his original invention in one of his London pubs with excellent results. Moore has been developing the product ever since, and late last year he reached out to Buckley to ask if he’d be interested in getting involved with the company.
“He was looking for some angel investment to finish up the product, and he’s trying to raise some money to launch it,” Buckley said. “I liked the product so much that I personally put in the angel investment and I’d offered to help him raise the funds and actually set up a subsidiary here in the U.S.”
In the months since, Buckley and his business partners Dermot Bolger and Phillip Wynne have been working with Glanola to help bring the new technology into the U.S. market. In addition to The Port Tavern, the Glanola system is also being installed in the trio’s other bars, including Grumpy Doyle’s in Reading, and soon they will be introduced at 30 bars in New York, with more coming soon after.