SAFG - Special Offers - Heavitree

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