Sanitation is a constant preoccupation at a brewery. Controlling unwanted microbes is a key factor that determines product quality. Every vessel is equipped with plumbing for cleaning, rinsing, and application of disinfectants. These form a centrally controlled clean in place (CIP) system that is part of the infrastructure of the plant. A typical CIP cycle would involve treatment with base, then acid, then disinfectant, with water rinses between treatments.