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  • Cask Ale Week 2014

    Cask Ale Week is back and it's better than ever, with more pubs, brewers and pub companies supporting it than ever before!

    A recent survey showed that 37% of cask ale drinkers and 78% of cask ale publicans are aware of Cask Ale Week.  65% of drinkers claim they visit the pub more often in Cask Ale Week.

    The things they love about Cask Ale Week are, 80% Beer Tastings, 65% Beer Festivals, 43% Ale Trails, 40% Food & Beer Matching sessions

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Charters and Standards

Cask Marque have put together a number of different charters taking advice from experts throughout the industry. These can be viewed or downloaded below. We have also included ten top tips to serving great cask beer.

Ten tips to improve beer quality:standards

  1. Beer when delivered must be kept in a cold store or cellar and not left in direct sunlight
  2. Maintain cellar temperature between 11°-13°C
  3. Install temperature controlled equipment from cellar to bar
  4. The cellar must be kept spotlessly clean
  5. Monitor closely stock rotation and selling dates and allow time for the beer to condition before serving
  6. Clean the beer lines at least every 7 days and keep records for health & safety purposes
  7. Train staff on how to serve a pint ensuring good presentation and less wastage
  8. Ensure your glass washer leaves no film on the glasses as this will damage head retention
  9. Do not have too many beers on sale as beer when broached must be sold within 3 days
  10. At closing time always insert a hard peg unless using an auto cask breathercellar card

Charters

The objective of the charter is to highlight best practice in the supply chain to ensure that there are the highest levels of service standards, thus ensuring beer is delivered in prime condition.

In order for a distributor to hold the charter every one of their depots must be able to meet all the criteria. The following companies currently hold the charter:

The objective of the charter is to highlight best practice in the supply chain to ensure that there are the highest levels of service standards, thus ensuring beer is delivered in prime condition.

Any distributor must adhere to the following criteria in order to gain the charter:

  • st austell dist charterWarehouses should have a refrigerated area for the storage of cask ale with temperatures maintained between 11°C – 13°C. This will ensure that the beer, when delivered to the licensee, is in the best possible condition
  • Always operate a first-in first-out policy with stock
    Goods received into Primary Warehouse should be a maximum seven days from rack to give the supply chain the best opportunity to fulfil the date requirements
  • Delivery to outlet must be at least 14 days before 'best before' / 'sell by' date to ensure licensee has adequate time to condition and dispense
  • No fining on premises to ensure no contamination takes place
  • Maximum number of movements between warehouses is three – ensuring finings work most effectively
  • Ideally you should load on the day of delivery to ensure no heat pick-up
  • To have a quality control procedure that enables both suppliers and customers to audit
  • To make all deliveries within Health & Safety Standards draymen should be appropriately trained in the handling of cask ale
  • To ensure, on uplift, all casks are properly sealed and have available for the licensee keystones, corks and spiles
  • To ensure the brewers ullage procedures are adhered to so that quality problems can be quickly identified and addressed
  • Draymen should stillage casks when appropriate

In order for a distributor to hold the charter every one of their depots must be able to meet all the criteria. The following companies currently hold the charter: