Cellar to Glass: Staying cool in the sun

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Related tags: Temperature

In the lead-up to summer, publicans should be prepared and have sound cellar management procedures in place. Here are some tips to help ensure your...

In the lead-up to summer, publicans should be prepared and have sound cellar management procedures in place. Here are some tips to help ensure your equipment is working to the optimum and your beer quality won't send temperatures rising.

Cellar coolers

• Ensure this important equipment is serviced by a qualified engineer and working correctly

• Keep air vents clear of dust and fluff

• Check air temperature in the cellar daily and keep a record so trends, up or down, can be monitored and action taken. Place two good quality thermometers in different areas at cask/keg height away from the wall and not in the direct airflow from the cooler.

Remote and ale python coolers

• Keep air vents clear of dust and fluff

• Check water/coolant levels at least weekly, topping up as necessary

• Check operating temperature daily. If your unit is designed to have an Ice Bank, monitoring and then identifying a reduction or lack of ice early in the day could save an entire busy day's trade with an early call to your cellar service department.

Cellar practice

• Keep your cellar clean and tidy, clearing up spillages immediately

• Clean lines at least every seven days

• Allow at least 24 hours and up to 48 hours for larger containers of keg beer to adjust to the cellar temperature. If the product inside the container is not within the 11 to 13 degrees C range, fobbing and/or flat presentation will result

• Vent cask beers within two to four hours of stillaging then condition at cellar temperature for at least 72 hours to allow clarity, aroma and taste to develop.

Glassware & glasswashers

• Train staff how to visually check glassware before use

• Carry out a 'water break test' at least weekly on glassware to ensure there is no film of grease building up

• Clean glasswasher cabinets daily, paying particular attention to blocked nozzles and contamination around the door

• Use quality detergents and monitor usage to ensure that dispensing pumps are working correctly.

Dispense

• Train staff how to pour a 'perfect pint'. Poor presentation and technique at the bar can ruin all the good work that went in before

• Check dispense temperatures daily

• Use a clean, cool, correctly branded glass every time.

Related topics: Training, Beer

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