SAFG - Q1 Special Offers - Heavitree
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1. HYGIENE<br />
1. Clean up any beer spillages immediately.<br />
2. Ensure the cellar is cleaned thoroughly once<br />
a week with food safe, odourless sterilising<br />
spray or sanitiser.<br />
3. Wash all cask equipment after use and allow<br />
to air dry.<br />
4. Scrub shives and keystones with hot water<br />
before venting and tapping.<br />
5. Don’t store food in the cellar.<br />
2. TEMPERATURE<br />
1. Ensure the cellar is kept at a constant 11 -<br />
13°C.<br />
2. Keep the cellar door and drop closed at all<br />
times, other than to ventilate for 10 minutes<br />
each day.<br />
3. DELIVERIES<br />
1. Check the Best Before End dates.<br />
14 days ahead of the date on cask,<br />
20 days ahead of the date on keg.<br />
2. Ensure the correct size container has been<br />
delivered.<br />
3. Check there are no damaged or leaking<br />
containers.<br />
4. Operate a ‘First-In-First-Out’ system of stock<br />
rotation.<br />
4. EQUIPMENT CHECKS<br />
1. Top up remote ice bank coolers once a week.<br />
2. Brush any debris from the grills of coolers<br />
and fans.<br />
3. Clean auto tilts with hot water once a week.<br />
4. Top up Ale Python Control Units with water<br />
once a week.<br />
5. Clean keg couplers at the same time as<br />
line cleaning.<br />
6. Secure gas cylinders upright with chains<br />
or straps.<br />
5. LINE CLEANING<br />
1. Clean all cask and keg lines every 7 days.<br />
2. Switch off glycol coolers 1 hour before cleaning.<br />
3. Always flush beer from the lines with clean<br />
cold water before line cleaning solution.<br />
4. Use a good quality line cleaning solution and<br />
make solution according to the instructions.<br />
5. Agitate through the lines at 10 min intervals.<br />
6. Don’t leave the solution in the lines for longer<br />
than an hour before flushing with water.<br />
7. Check no traces of solution are left in the lines<br />
by using litmus paper.<br />
6. GLASSWARE<br />
1. Use a clean, cold, dry branded glass.<br />
2. Only use the glasswasher for glasses.<br />
3. Use good quality detergent and rinse aid.<br />
4. Clean the glasswasher thoroughly at the end<br />
of the night - drain and leave the door open.<br />
5. Renovate glassware regularly.<br />
6. Ensure detergent and rinse aid are topped up<br />
in the machine.<br />
7. Use a Quash sponge to to remove lipstick and<br />
grease from the rims of glasses.<br />
7. CASK CONDITIONING<br />
9. SERVE TEMP<br />
1. Allow casks to settle for 24 hours after delivery<br />
before venting/tapping.<br />
2. If using auto tilts, vent with a hard peg, replace<br />
with a soft peg, tap at the same time.<br />
3. If using vertical extraction, drive the<br />
conditioning tap through the keystone with<br />
a rubber mallet and turn the vent valve to the<br />
open position<br />
4. Check Clarity, Aroma and Taste (CAT) 24 hours<br />
after venting. If not fully conditioned, leave the<br />
soft peg in, or the vent valve open.<br />
5. When CAT sample passes the CAT test, hard<br />
peg or close the vent valve until ready to serve.<br />
6. When on sale, use a soft peg, or open valve<br />
during service, and hard peg or close the valve<br />
after service.<br />
7. Aim to use each cask container within 3 days.<br />
1. Regularly check the temperature of a<br />
sample of the draught beer with a probe.<br />
Cask: 11 - 13°C<br />
Lager: 2 - 5°C<br />
Keg Ale: 2 - 8°C<br />
Bottles / Cans: 4 - 6°C<br />
8. PERFECT SERVE<br />
10. PERSONAL HYGIENE<br />
1. Always hold the glass by the bottom half.<br />
2. Keg: tilt the glass at 45 degrees, open tap<br />
fully and straighten as the liquid rises up the<br />
glass, and keep the nozzle out of the beer.<br />
3. Cask using a bottom fill spout with<br />
sparkler: hold the glass straight, sparkler at<br />
base of glass, and create head with first pull.<br />
Keep the sparkler beneath the surface of the<br />
head.<br />
4. Cask using a top fill spout with no sparkler:<br />
hold glass at 45 degrees, spout above surface<br />
of beer and straighten the glass as it fills.<br />
5. Bottles / cans: hold the glass at 45 degrees<br />
and keep the neck of the bottle/can away<br />
from the rim of the glass.<br />
6. Always aim for 95% liquid and a 5% head.<br />
1. Always wash your hands before coming on<br />
shift, after smoking or eating and after visiting<br />
the toilet.<br />
2. Don’t wear heavy perfume, aftershave or<br />
handcream.<br />
3. Tie back any long hair.<br />
4. Cover any cuts or abrasions with a coloured<br />
waterproof plaster.<br />
Place your order today on 0345 241 1122 35