Producing a high-quality pint of cask ale each and every time is a matter of following some simple basic rules.
Licensee delegates at the first Simply Cask Ale workshop came away with a chalkboard checklist to hang in the cellar covering Interbrew beer quality guru Jonathan Baldwin's 10-point plan. "The rules are simple," he said. "Simple, but essential. You know what they are - but is everybody at the pub doing it?"
Jonathan focused on a number of key areas in his talk to experienced licensees:
Filtering back
"You may have a filtering back kit in your cellar, but the only place for it is in the skip. You might have been able to get away with it 15 years ago but pubs were selling more beer then so you were filtering a little beer back into a lot and it sold through quickly."Cellar temperature
"The ideal range is 11ºC to 13ºC. Check and record the temperature weekly. Brewers often provide thermometers free but don't put them next to the cellar cooler. And keep your cooler serviced."Stock holding and throughput
"Make sure you don't sell out of your best-selling beer. Planning your order is critical. You need to have enough ready in the cellar to sell while your latest delivery has time to condition and settle.
"Consider offering less choice of cask ales - it could mean more perfection. It's a balance but my scales are tipped towards the quality side."
Hygiene"Ideally you should clean the line every time you change a barrel - at least with a water flush. And always do a full line clean when you are changing to another brand. Clean taps immediately after use. And clean the cellar. If you've got beer flies that means you've got a problem."
Venting and tapping
"Tap casks early so you can sample them, preferably immediately after venting - and vent within 24 hours. Ask each brewer for their recommended procedure to see how they differ."
Spiles
"Check pegs or spiles are being used correctly. Wooden pegs are designed to be used once and thrown away."
Dispense temperature
"The aim is to get beer from the cellar at cellar temperature. Check the temperature of the first pint off. If a brand is not selling briskly it may be warming up under the bar.
"To reduce warming, limit the number of pumps and talk to the brewer about using cooling jackets."
Glass cleanliness"Try the water break test. If water droplets stick to the inside of the glass there is something making them stick that may affect the presentation or quality of the beer."
Glass washers
"Carry out routine maintenance of the glasswasher at the end of every session. Keep the filter clean, check for blocked nozzles. Does it smell? Use approved detergent and rinse additive and use Renovate every two months."
Pouring
"Pick up a correctly branded glass, keep your fingers out of the drinking zone and get the head size right. If your customer has to ask for a top-up you haven't satisfied them. Ask them first what kind of head they prefer.
"When you are getting it right you should be able to throw your drip-trays in the skip, too."
Jonathan's 10-point checklist
- Never filter back
- Cellar temperature of 11-13ºC
- Check stocks and throughput levels
- Hygiene in beer lines, dispense equipment and cellar
- Correct venting and tapping procedure
- Correct use of spiles
- Dispense temperature
- Use break test for glass cleanliness
- Daily maintenance of glass washers
- Correct pour into a branded glass