1. Ordering

Order the correct size of cask and aim to sell it within 3 days.

Why? An open cask starts to taste dull after 3 days.

2. Storage

Cask Ale should be stored between 11°c and 13°c.

Why? Too warm and it becomes over-conditioned and too cold and it lacks condition.

3. Stillage

Stillage casks 3 days (minimum) prior to sale. If casks have to be stillaged later, mix the contents by rolling them before stillaging.

Why? To vent the beer correctly and allow the sediment to drop into the belly of the cask away from the tapping point.

4. Pegging & Venting

All casks should be vented with a soft porous peg 2-6 hours after delivery; and changed to a hard peg when strong fermentation has finished.

Why? Pegging and venting will bring the beer to its ideal condition.

5. Tapping

Tap all casks 24 hours before they go on sale with a clean tap.

Why? Eliminates the opportunity for contamination of beer.

6. Sampling

Sample beer from the cask for clarity, aroma and taste, after tapping and each day before serving.

Why? Pulling through to the bar wastes beer if it’s not ready.

7. Serving

Aim to sell container in 3 days from first serve.

Why? The air drawn into cask during serving may affect the quality of the beer after 3 days.

8. Tilting (Stooping)

Gently tilt the cask forward by 3 inches when around two thirds full.

Why? So beer is still pulled through without disturbing the sediment whilst maximising yield.

9. Cleaning

Clean beer lines and equipment every 5 days.

Why? Clean dispense equipment is a key factor in delivering quality beer.

10. Technical Support

If you have any more queries, DON’T COMPROMISE please contact your Customer Service Advisor.