Chat at the taps | Scottish Licensed Trade News

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Chat at the taps

Nicky Craig, Basement Bar & Restaurant, Edinburgh

Nicky Craig, Basement Bar & Restaurant, Edinburgh

• How many draught beers does your bar stock?
We have ten: Estrella Damm, Samuel Adams, Williams Brothers Joker IPA, Young’s London Stout, Coors Light, Heineken, Carling, Affligem Blonde and Blue Moon.

• What pint would you order as a Basement customer?
Joker IPA or Sam Adams are two of my favourite draughts.

• Where did you pour your first pint and how did it go?
Back home in my local golf club, The Royal Montrose. I was well-supervised so had no issues.

• How important is it to serve the perfect pint?
Pouring the perfect pint is vital to ensure the consumer receives their purchase the way it was intended.
It helps build trust between consumer and retailer and also between brands and venues.

• Do you have any top tips for pouring the perfect pint?
Thorough line cleaning and glass renovating schedules make a huge difference to the quality of your pint, the importance of which is massively underestimated.

Della McGill, Winstons, Corstorphine

Della McGill, Winstons, Corstorphine

• How many draught beers does your bar stock?
In Winston’s we stock two lagers on draught: Tennent’s and Heverlee. We also stock three other draught beers which are Belhaven Best, Younger’s Best and Guinness. At Winstons we have Magners cider on draught and also Deuchars IPA; we also have three guest ales at any one time on our hand pull pumps.

• What pint would you order as a Winstons customer?
All our draught beers are well-maintained and provide a good pint. However, as a lager drinker I enjoy a pint of Heverlee on the occasions I’m on the other side of the bar.

• Where did you pour your first pint and how did it go?
I started my career in hospitality three years ago in Winstons sister bar, The Volunteer Arms in Uphall. I poured my first pint in this outlet and was very lucky that I took to pouring pints naturally.

• How important is it to serve the perfect pint?
Pouring the perfect pint is one of the most important points in customer service and return custom. When a customer receives the perfect pint – good quality beer served in a branded glass that is aesthetically pleasing – they are more likely to return.

• Do you have any top tips for pouring the perfect pint?
When training staff in pouring the perfect pint I always remind them to put themselves in the customers’ shoes, take their time pouring and if the end result is a pint they would not want to drink then look at what needs fixed to provide the customer with that perfect pint experience.

Adam Teale, Greyfriars Hotel, St Andrews

Adam Teale, Greyfriars Hotel, St Andrews

• How many draught beers does your bar stock?
I’ve got ten keg and five cask ale pumps. With lagers we do Tennent’s, Stella Artois, Peroni, Innis & Gunn and Coors Light.

• What pint would you order as a Greyfriars Hotel customer?
I go for a pint of the Innis & Gunn Original. It’s got a nice round flavour and I like something with a higher ABV.

• Where did you pour your first pint and how did it go?
I worked in the Isle of Gigha Hotel. It was a pint of Tennent’s 70/– and it went all over the place. After that someone asked me to pour them a Guinness shandy and that didn’t go well either.

• How important is it to serve the perfect pint?
The perfect pint is basically what I do. If you don’t get a perfect pint in a business you’re not going to come back. If it’s not right I wouldn’t come back.

• Do you have any top tips for pouring the perfect pint?
Use a clean dry glass. If you don’t have that it’s not going to work. That’s my number one [tip].

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