Ten tips to improve beer quality:

1. Beer when delivered must be kept in a cold store or cellar
2. Maintain cellar temperature between 12°-14°C (53°-57°F)
3. Install temperature control 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
7. Train staff on how to serve a pint ensuring good presentation
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 breather

Cask Cellar Card Line Cleaning Charter Glass Care Charter Glass Guide Daily & Weekly Check List Distributor Charter

• Excellence in the service of cask ale.
• Awarded to the licensee rather than to the pub.
• Jointly funded by brewers and retailers.
• Inspections made twice a year.
  
  

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• “Good cellar management is the key to serving cask ales in their prime. Cask Marque will be invaluable to customers, retailers and brewers alike.” Paul Wells, Chairman, Independent Family Brewers of Britain


• “Cask ale is the lynch-pin of our pub tradition and Cask Marque’s success will underwrite the future of both ale and pubs”. Nick Bish, Chief Executive, The Association of Licensed Multiple Retailers