Cask Ale is a big selling point for any pub because a proper pint of cask ale is something that cannot be recreated at home or from the supermarket. A good pint takes care and attention, make sure your customers benefit from your time and effort in the cellar rather than dirty lines and poor beer quality.
10 TOP TIPS FOR QUALITY REAL BEER
ORDERING- order the correct size of cask to ideally sell within 3 days of dispensing the first pint
STORAGE- cask conditioned beer must be stored in a temperature controlled cellar, at between 11-13C
STILLAGING- all casks should be firmly scotched on a delivery and stillaged level for at least 3 days before sale- if some casks have to be stillaged later, roll them before stillaging. Cask conditioned ales will normally drop bright within 48-72 hours
PEGGING & VENTING- all casks should be vented with a clean peg 2-4 hours after stillaging. Check the cask frequently and change the soft peg if it becomes blocked. When strong fermentation has finished, insert a hard, non-porous peg
TAPPING- tap all casks 24-48 hours before they go on sale. Always use a clean tap
SAMPLES- sample the beer for clarity, aroma and taste after tapping adn each day before serving. Always sample from the cask before connecting the beer lines
SERVING- remove hard peg before serving and replace it at the end of the session. Once on sale the beer is exposed to air which causes rapid deterioration. So empty casks as soon as possible, ideally within 3 days
TILTING- gently tilt the cask when it is between half and two thirds full, with by raising the back or lowering the front, whichever is easiest. About three inches either way should be sufficient
CLEANING- all equipment must be kept clean, including pipes which must be cleaned every 7 days using the equipment and methods recommended by the cask supplier
THE PERFECT PINT- cask beer should be dispensed into a cool, clean glass. Use a branded glass wherever possible
YOUR TEAM
Make sure your staff know about the qualities of real beer
Encourage staff to taste the beer so that they can make personal recommendations to drinkers
Offer drinkers a taste before they buy
Use your food menu to match beer and food
