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Charters

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