SAFG - Special Offers - Heavitree

More documents

Recommendations

Info

Your step-by-step guide to serving great quality pints of beer... When it comes to cask beer, cellar management is key to achieving top quality taste. Once brewers have worked their magic and the beer has been successfully transported to pubs, it’s what happens next that make all the difference. Cask beer should always be enjoyed within a three-day-window, while its at its freshest. That’s why communication between pub team members working on shift is so important. Achieving and maintaining cellar quality is crucial for cask ale because it directly affects the taste, aroma, and overall experience of the beer. Here are some key factors that contribute to cellar quality in cask ale. 36 See our full range of products online at staustellfamilygroup.co.uk/wholesale
1. HYGIENE 1. Clean up any beer spillages immediately. 2. Ensure the cellar is cleaned thoroughly once a week with food safe, odourless sterilising spray or sanitiser. 3. Wash all cask equipment after use and allow to air dry. 4. Scrub shives and keystones with hot water before venting and tapping. 5. Don’t store food in the cellar. 2. TEMPERATURE 1. Ensure the cellar is kept at a constant 11 - 13°C. 2. Keep the cellar door and drop closed at all times, other than to ventilate for 10 minutes each day. 3. DELIVERIES 1. Check the Best Before End dates. 14 days ahead of the date on cask, 20 days ahead of the date on keg. 2. Ensure the correct size container has been delivered. 3. Check there are no damaged or leaking containers. 4. Operate a ‘First-In-First-Out’ system of stock rotation. 4. EQUIPMENT CHECKS 1. Top up remote ice bank coolers once a week. 2. Brush any debris from the grills of coolers and fans. 3. Clean auto tilts with hot water once a week. 4. Top up Ale Python Control Units with water once a week. 5. Clean keg couplers at the same time as line cleaning. 6. Secure gas cylinders upright with chains or straps. 5. LINE CLEANING 1. Clean all cask and keg lines every 7 days. 2. Switch off glycol coolers 1 hour before cleaning. 3. Always flush beer from the lines with clean cold water before line cleaning solution. 4. Use a good quality line cleaning solution and make solution according to the instructions. 5. Agitate through the lines at 10 min intervals. 6. Don’t leave the solution in the lines for longer than an hour before flushing with water. 7. Check no traces of solution are left in the lines by using litmus paper. 6. GLASSWARE 1. Use a clean, cold, dry branded glass. 2. Only use the glasswasher for glasses. 3. Use good quality detergent and rinse aid. 4. Clean the glasswasher thoroughly at the end of the night - drain and leave the door open. 5. Renovate glassware regularly. 6. Ensure detergent and rinse aid are topped up in the machine. 7. Use a Quash sponge to to remove lipstick and grease from the rims of glasses. 7. CASK CONDITIONING 9. SERVE TEMP 1. Allow casks to settle for 24 hours after delivery before venting/tapping. 2. If using auto tilts, vent with a hard peg, replace with a soft peg, tap at the same time. 3. If using vertical extraction, drive the conditioning tap through the keystone with a rubber mallet and turn the vent valve to the open position 4. Check Clarity, Aroma and Taste (CAT) 24 hours after venting. If not fully conditioned, leave the soft peg in, or the vent valve open. 5. When CAT sample passes the CAT test, hard peg or close the vent valve until ready to serve. 6. When on sale, use a soft peg, or open valve during service, and hard peg or close the valve after service. 7. Aim to use each cask container within 3 days. 1. Regularly check the temperature of a sample of the draught beer with a probe. Cask: 11 - 13°C Lager: 2 - 5°C Keg Ale: 2 - 8°C Bottles / Cans: 4 - 6°C 8. PERFECT SERVE 10. PERSONAL HYGIENE 1. Always hold the glass by the bottom half. 2. Keg: tilt the glass at 45 degrees, open tap fully and straighten as the liquid rises up the glass, and keep the nozzle out of the beer. 3. Cask using a bottom fill spout with sparkler: hold the glass straight, sparkler at base of glass, and create head with first pull. Keep the sparkler beneath the surface of the head. 4. Cask using a top fill spout with no sparkler: hold glass at 45 degrees, spout above surface of beer and straighten the glass as it fills. 5. Bottles / cans: hold the glass at 45 degrees and keep the neck of the bottle/can away from the rim of the glass. 6. Always aim for 95% liquid and a 5% head. 1. Always wash your hands before coming on shift, after smoking or eating and after visiting the toilet. 2. Don’t wear heavy perfume, aftershave or handcream. 3. Tie back any long hair. 4. Cover any cuts or abrasions with a coloured waterproof plaster. Place your order today on 0345 241 1122 37
Page 1 and 2: SPECIAL OFFERS OCTOBER, NOVEMBER &
Page 3 and 4: Place your order today on 0345 241
Page 5 and 6: £108.86 per 9G GOLD SALCOMBE BREWE
Page 7 and 8: £103.00 per 9G FIREFLY HANLONS AMB
Page 13 and 14: £150.83 per 9G Place your order to
Page 17 and 18: (Order must include Fall's Over) Pl
Page 19 and 20: £139.18 per 9G DID YOU KNOW? Prope
Page 21 and 22: DID YOU KNOW? £125.69 per 9G Golde
Page 23 and 24: Meet the new-look Cornish Best £10
Page 25 and 26: OCTOBER ONLY £112.99 per 9G Place
Page 27 and 28: £196.77 per 11G Place your order t
Page 29 and 30: Easy-going, easy-drinking; an intro
Page 31 and 32: £102.74 per 30L DID YOU KNOW? Gem
Page 33 and 34: INSTALL DEAL INSTALL CARLSBERG DANI
Page 35: NOW AVAILABLE ON DRAUGHT WIN A TABL

SAFG - Special Offers - Heavitree

Create successful ePaper yourself

Delete template?

Save as template?