Thwaites Brewery, Blackburn. Tuesday 11th June 2013

Cask Marque training courses are a mix of classroom based learning, practical assessments and interactive exercises and cover the following areas.

Introduction to Profit Through Quality

• The importance of beer to your business
• How poor quality beer can affect profi ts/customer confidence
• The profit opportunity of serving the Perfect Pint

What is beer?

• Outline the main characteristics of each type of draught product
• How beer is made
• The differences between cask and keg

The Cellar Environment

• Hygiene – rules, regulations, best practice
• Temperature – how this can impact on draught quality
• Stock Control – maximising yields, reducing wastage

Cask Ale Management

• Stock management, range and throughput
• Conditioning cask ale from delivery to serve

Keg Management

• Stock management, range and throughput
• Product Dispense Systems
• Dispense Gas systems
• Line cleaning

Glass washing and Glass care

• Key hygiene standards for glass washing
• Methods of glass washing

Dispense – Serving the Perfect Pint

• Dispensing the Perfect Pint (by category cask, lager, stout, 'smooth', small pack)
• In glass temperatures