Available free for iPhone and Android phones, CaskFinder has been downloaded by over 80,000 people and is used over 50,000 times each month to find Cask Marque pubs selling great quality real ale.
View tasting notes for over 1,400 cask ales, brewed by over 200 British breweries, as well as details of beer festivals around the country and more.Read More
Since 1997 Cask Marque has been ensuring that the real ale you drink in pubs in the UK has been in perfect condition. Our 45 qualified assessors make over 18,000 visits to pubs in England, Scotland, Wales and even Europe to check the temperature, appearance, aroma and taste of Britain's favourite drink.
Visit a Cask Marque accredited pub and you are guaranteed to receive a great pint of cask ale.Read More
Find real ale pubs with our easy to use pub finder. There are over 8,000 to choose from so why not see which pubs near you are serving great quality cask ale?
You can see who owns pubs and find similar pubs from a chain, or even see what beers were on sale when we last visited. All pubs are regularly visited by our qualified assessors to ensure you are guaranteed a great pint, every time.Read More
In a recent NOP Survey, 57% of cask ale drinkers recognised the Cask Marque plaque and 62% related the sign to beer quality.
Interestingly, awareness is higher; 67% in the 21 to 44yr old category, which must in some part be due to the CaskFinder app, which is used over 60,000 times per month to find Cask Marque Pubs.Read More
Beer is the most profitable part of your business, but do you know that 34% of customers would not return if the quality of the pint served was poor?
The Award in Beer and Cellar Quality is a Bii accredited training course and is designed to help you improve yields (by up to 7%), increase sales (3%) and decrease wastage.
Cask Marque are the UK’s No 1 provider of Cellar Management Training with a team of experienced trainers passionate about getting beer quality right, first time.Read More
There are some wonderful people out there scanning so many certificates and visiting so many pubs that I think we need some more categories!
1000 Scans (in order of attainment)
1. Jean-Paul Russek
2. Carl Griffin
3. Alison Stazicker
4. John Graham
5. Andy Bateson
6. Alan Ash
7. Steven Booth
8. Paul Flint
9. Paul Markham
10. Sam Compton
11. Iaan Boyd
12. Paul Edwards
13. Carl Brett
The following people have become Cask Marque Ambassadors by reaching 100 scans on the World's Biggest Ale Trail. They are listed in alphabetical order. Thank you to you all for helping us to develop the ale trail with their honest and constructive feedback, it has been invaluable.
What's the difference between cask ale and lager or keg ales?
Alternatively known as real beer, cask beer, real ale, cask conditioned beer, beer from the handpump
• Is a fresh, natural product full of flavour and character.
• Is one of the best tasting, most satisfying drinks in the world when served in good condition.
• Is made from 4 wholesome ingredients: water, malted barley, hops and yeast
• Is an unpasteurised, fresh product containing live yeast (the bio-yoghurt of the beer world)
• Is fermented twice, once at the brewery and once in the cellar of the pub
• Isn’t fizzy or over-creamy because it has no added gas. The light sparkle, or ‘tingle on the tongue’ in cask ale is from carbon dioxide produced naturally during the fermentation process
• Can be identified by the ‘handpull’ on the bar
• Casks are ‘barrel’ shaped containers, mainly stillaged on their bellies to help trap the yeast sediment with a tap in the cask ‘head’ and a ‘spile’ inserted in the filling aperture which is used to control the ‘condition’ or CO2 content of the beer. In restricted cellars, it is possible to dispense cask beer from a cask set vertically by inserting a long stem into the tap hole which does not quite go to the bottom of the container where the yeast sediment lies.
• Needs very special care and attention by licensees: they receive from the brewery an unfinished product. The quality of what they serve to the customer depends on their routine, care over hygiene and their commitment to standards. Once put on sale, a cask should be sold within 72 hours at the most as it is a living product.
• Should be totally clear and served at a cool 11 – 13 degrees centigrade (cool and refreshing and allowing all the full flavours and aromas to be savoured)
• And most importantly of all, unlike keg products cask ale is a product which can only be experienced in its full glory in the pub
Keg beers, smooth beers, lagers and stouts are different from cask beers. They:-
• Most of the world’s beers are pale lagers making the ale market in the UK and particularly the cask sector very special indeed. Lagers are cold fermented with a yeast strain which can tolerate a cooler fermentation. They are served cold with a higher carbon dioxide content than keg ales which tend to have nitrogen added to the dispensing gas which gives the beer a creamy head and, to some, ‘less bloat’.
• All keg beers are brewery conditioned: they undergo only the primary fermentation, are cold stabilised in the brewery and are then pasteurised or sterile filtered.
• As they are filtered, they contain no live yeast
• Have gas added in order to give them a fizz or a ‘smooth’ texture
• Can be identified by the type of font or tap (they are served by switching on rather than pulling through) on the bar.
• Are usually served at a chilled 6-8 degrees centigrade or if they are extra cold then between 0-5 degrees C.
• In the cellar, kegs will be stood on end for dispensing with a coupler attached to the single aperture which feeds gas into the keg to push the beer towards the bar.
• Not all keg beers are produced by our multi national brewers. A number of smaller craft breweries have invested in the chilling equipment needed to produce keg beers, particularly lager. In a competitive cask market, this gives them access to sports clubs, restaurants etc which may not have the cellar space to serve traditional cask beer.
If you have downloaded our CaskFinder app you may have noticed that you can vote for your favourite beer. So far 55,775 votes have been made for your favourite beers. We have only included those with 30 votes or more.
Updated: 15th November 2013
Online training courses are very popular as they allow staff to learn without having to take precious time away from their place of work.
The Introduction to Cellar Management e-learning course ensures premises are competent with best practice in the cellar, and how to maintain high standards to deliver best quality draught products. The course serves as an ideal pre-learning module to the one day Award in Beer and Cellar Quality qualification.
The course is designed for operators and their staff, ensuring that the cellar is maintained no matter whose shift it is. The training covers how to look after cask and keg beer from cellar to glass. Staff will learn:
• The difference between cask and keg beer
• The importance of cellar hygiene and temperature
• Stock control and accepting deliveries
• How to condition cask ale
• How to change kegs
• What checks are required before beer goes on sale
• What cooling equipment is and how to maintain it
This course is a great opportunity for you and your staff to learn more about the equipment you are using and will help improve yields, increase sales and minimise waste.
To take the course visit http://www.cple-learning.co.uk/xconsole/ or tel 0151 647 1057.
Cost is £20 + VAT per delegate.
The course is called "Cask Marque Cellar Management"