The process that happens for a pub to gain the award is as follows. If you are a pub which is interested in finding out more about Cask Marque and how you can get involved please visit the trade section of the website.
1. A pub must apply to gain Cask Marque membership. There is a nominal fee involved but as a not for profit organisation any money made is reinvested promoting the pubs in the scheme. If you think your pub deserves to be recognised by Cask Marque please let us have details of the pub and the name of the licensee and we will contact them directly.
2. Within 4 weeks of applying to join, the pub will receive an unannounced visit from one of our 45 qualified assessors. Assessors are qualified brewers with significant industry experience in all aspects of beer and cellar management. All the beers on sale (up to a maximum of 6) will be tested for temperature, appearance, aroma and taste. If each beer reaches the required standard then the pub will pass the visit. A further visit will be made within another 4 weeks and if this too is passed the pub will gain the award and will be sent the plaque for outside the pub and a framed dated certificate and other point of sale materials for inside the pub.
3. For a beer to score 100% on the visit it must be dispensed at between 10 and 14°C. These temperature guidelines are recommended by virtually all major brewers. Occasionally a brewer will stipulate that their beer should be dispensed at slightly different temperatures in which case we will take this into account. All beers should be served to the Cask Marque assessor exactly as they would be served to a customer.
4. The award is renewable every 12 months and 2 visits will be conducted each year, ideally one in the summer and one in the winter to ensure that the equipment installed can cope with both warm and cold temperatures whilst still dispensing beer correctly.
5. If any beers fail the audit then the assessor, where invited, will always try and identify the cause of the problem and where possible rectify it and/or provide on site training and guidance in how to avoid the problem in the future.