Cellar & Quality

Our Passion for Quality workshop run by Edward Theakston has always got great reviews.  This year we’re relaunching it, redesigned to make it more interactive and to include new initiatives such as SMART dispense – but still including key information, like how to get the best out of your cask ales.
The programme is aimed at new lessees and key staff from existing lessees so why not take this opportunity to use Edward’s knowledge and enthusiasm to train your team.

CLICK HERE for 2017 workshop dates.

CELLAR AREA benefits:

BEER STORAGE AREAS & STOCK

Hygiene / The correct cellar temp/stock acclimatisation / Stock rotation, Best Before date identification / Correct container size for throughput/Time on sale for keg and cask

CELLAR EQUIPMENT OPERATION

Gas cylinder storage, handling and changing, identification of gas mixes and product use / How to change kegs and operate dispense equipment correctly / Care of dispense equipment / Safety

CASK BEER CELLAR MANAGEMENT

Cask handling, cellar dispense methods and operation of equipment

BEER LINE CLEANING

Frequency, correct method, chemicals and dosage

BAR AREA benefits:

TAPS

General Hygiene, fonts/spouts/drip tray cleaning / Correct pouring technique/use of taps for keg and cask products

GLASSWARE

Glass storage, handling and renovation / Glass washing machine operation, chemicals hints and tips / Impact of glassware on beer in glass presentation

UNDER BAR EQUIPMENT

Cooler operating environment, air flow, blockages, checking & topping up water levels

TROUBLE SHOOTING

Identification of common issues and how to rectify, replace washers etc.