Audits highlight cellar management

by Claire Hu Audits of leading pub companies' cellars by Cask Marque has revealed glass washing and cellar temperature are the main failings. The beer quality organisation has been assessing cellar standards at Mitchells & Butlers' All Bar One chain, Spirit, JD Wetherspoon, Wizard Inns and Brains. Each pub is given marks out of 100 for categories including cellar temperature, storage of gas cylinders, lighting and glass washing. The audit is carried out in two stages, the first to assess standards, and then a second several months later to see if there has been improvement in problem areas. Most recently, inspections of 1,100 pubs in the Spirit estate were completed and officers will now return to the same venues in October. Paul Nunny, Cask Marque director, said: "Until the 1990s, brewers owned the pubs and they had the back-up structure on quality to ensure standards were met. "Pubcos have perhaps taken their eye off the ball over the last few years, but they are now realising the importance of cellar management." Pubcos were realising better standards meant increased yields, said Nunny. Thirty-four brewers and pubcos are now members of Cask Marque, which recognises good beer standards through accreditation and also runs separate cellar-quality programmes. BII manual to help raise standards The four national brewers have written a manual on best practice in cellar management and it will be sent out to Cask Marque members in time for Christmas. The British Institute of Innkeeping is using the manual to draw up a one-day course and a single-cellar management qualification. Cask Marque is also campaigning for every pub to appoint a dedicated cellar manager who will have passed the examination. The group says the move will help save pubcos and breweries thousands of pounds every year.