Ensure the cellar is kept in good health
The more things change, the more they stay the same, so the expression goes
Clean lines keep them coming back
Operators and staff are taught many things about looking after beer, but can sometimes cut corners when it comes to cellar management and cleaning, writes Jeff Singer, commercial manager of beer line cleaning firm Beer Piper.
The cellar is ‘the hub of the pub’
Operators mustn’t overlook one of the most crucial aspects of their operation
Cooler heads will prevail
Prevent poor pints with the perfect temperature
Quality is key to pouring profits
Perfect pints are more important than ever before, specialists say
Robust routine is route to quality
Getting it right in the cellar is a big step towards getting it right in the glass
Time to pour perfect pints
Bars should be on point with the basics of beer quality
A good beer offer begins in the cellar
Bad pints will not be accepted in bars so cellars need to give pubs the best start
A quality programme
First launched in May, the TLC programme has to date seen more than 40 people visit Wellpark Brewery in Glasgow to brush up on everything from cellar management to glass care .
Pubs need to have solid foundations
A well-managed cellar underpins any good bar and ensures a great pint .
