Tasting beer for a living has to be one of Britain’s best jobs. Getting paid to sample and test beer really fits the ‘living the dream’ stereotype. I was recently lucky enough to follow in the footsteps of a Cask Marque assessor – who does exactly that. All while...
← Previous Next → Some of you may know that I have a bee in my bonnet about service: in pubs, restaurants, shops and cafes. I will argue that you can have the best beer, the best food, the best merchandising in the world, but what really sets the bar is the...
(Reproduced courtesy of Pete Brown. Follow him here.)After talking last week about some general attitudes and behaviours around cask ale, this week I’m focusing in on the sense I got from research about some specific issues around how cask is presented to the...
(Reproduced courtesy of Pete Brown. Follow him here.) The latest edition of the Cask Report has prompted quite the debate around the plight and possible future of cask. I didn’t write the Report this year (well, only bits of it) but I did do the research behind it....
Download the Cask Report 2018-19 and read about the action plan to tackle cask’s decline in sales. One of the key points in the report is TEMPERATURE Research found that 85% of licensees interviewed say they take pride in cask ale and getting it right. Yet 69%...
The quality of beer may be perfect in the cellar, but the glass it goes into can severely compromise that quality. Cask Marque research has shown that 37% of pubs had glasses behind the bar which weren’t ‘fit to fill’ resulting in fobbing, flat, and poorly presented...
