Our Passion for Quality workshop run by Edward Theakston has always got great reviews. Covering all aspects of the bar and cellar it’s designed to be interesting and 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 both new and existing lessees and key staff so why not take this opportunity to use Edward’s knowledge and enthusiasm to train your team.
The day starts at 0930 with coffee and bacon rolls or pastries; refreshments and lunch will be provided. The workshop finishes at about 1630.
What does it cover?
CELLAR AND BEER STORAGE
Hygiene; correct cellar temperature; stock acclimatisation; correct container size for throughput; time on sale for keg and cask.
Identification of gas mixes and product use; ow to operate dispense equipment correctly; care of dispense equipment and cellar safety.
CASK BEER MANAGEMENT
Cask conditioning and handling; different dispense methods; how to get the best yield and the best quality.
BEER LINE CLEANING
Frequency; correct method; chemicals and dosage.
Perfect serve of cask, keg and soft drinks.
Glass handling and renovation; glass washing machine operation; chemicals hints and tips; the impact of glassware on beer in glass presentation.
UNDER BAR EQUIPMENT
Cooler operating environment; air flow; checking & maintaining equipment.
Identification of common issues and how to rectify them.
Sounds like a pretty standard bar & cellar course…but it’s not. Edward’s knowledge and enthusiasm is pretty much second to none. Everyone that attends this workshop, both experienced and inexperienced, takes away something that will help them deliver that perfect pint.
It’s free to attend and we normally allow two places per pub. Speak to your BDM for dates in your area.