Heineken - OnTap Magazine - issue 1 by Shrewdd Marketing

THE BAR KEEPERâ&#x20AC;&#x2122;S COMPANION Issue One | Spring 2018

Star of the bar

There is more to being a bar tender than pulling a good pint 19 + Line cleaning the proper way 8 + Glass care essentials 10 + Pouring perfect pints 20

CONTENTS

EDITOR’S WELCOME

Quality Street 03 Excellence is at the heart of everything we do

State of the nation

The rise of cask ale, and the shocking statistics about cleanliness and hygiene

A history of excellence

How beer was first discovered, and the birth of the Heineken empire

Clean up your act

Line cleaning – what it is and how to do it

Be a glass act

Why a clean, dry glass is an essential ingredient of a great pint

Going underground

Every good pint starts in the cellar

Keep cool - serve great beer 14 The vital role of cellar management

Vive la difference

Even before Benjamin Franklin, a founding father of the American constitution, famously declared that “beer is proof that God loves us and wants us to be happy” back in the 1700s, great beer was bringing smiles to faces all around the world. There’s no bad time of year for a beer, no weather too cold or too humid. It’s the third most popular drink in the world, behind water and tea, and in some cases can be both gluten free and suitable for vegans. Much has changed since beer was first ‘accidentally’ discovered in ancient Iraq some 6,000 years ago, when a few stray grains fell into a puddle then fermented. Today, the brewing process is rather more high tech; however, the four basic ingredients of water, hops, barley and yeast remain. There’s one other constant, as well – a great pint will always be in demand. A clear, cold, golden beer with a temptingly frothy head and bubbles flickering enticingly to the top, presented with a smile and in a spotless, branded glass… a drink that is so good it has the customer heading back to the bar for more of the same. In this first issue, we celebrate the art of pouring the perfect pint, explore the importance of a thorough cellar management routine and offer tips on how to give great customer service. We also outline the golden rules of glassware and examine the differences between cask and keg beer.

The ultimate guide to changing cask and keg ale

Vertical Extraction

For when cellar storage space is at a premium

Use your head How to pour the perfect pint

Allan Stevenson EDITOR

Only the best is good enough Quality is at the heart of everything we do. A poor pint means a dissatisfied customer; and a dissatisfied customer means one who won’t return for another pint. Research shows that over one third of customers will go elsewhere if the quality of drinks served is poor. Almost half – 49%

would not order the same drink again if they felt their first wasn’t up to scratch. There are a number of factors which affect the quality of a pint. Look, smell, taste and presentation all combine to make the perfect pint that will have customers coming back for more. Presenting the drink in a clean and correctly branded glass is a vital part of this. Not only does it look sloppy if a pint of Heineken, for instance, is served in a Fosters glass, the glasses are designed to complement the taste of each individual drink. A dirty glass can ruin a drink – read more about this on pages 10-11.

“Will I order it?”

More than half – 53%

of customers are prepared to pay more for a high-quality product.

So what does the perfect pint look like? It should have a foamy head of no more than 5%, be clear with bubbles, and have a fresh smell and taste. It should be cold with lacing down the glass. If it is lager or cider, bubbles should stream from the base of the glass, where the nucleation point is situated.

A crisp, fresh pint will have customers returning for more, spending more time – and money – in your pub. They are also more likely to recommend a visit to their friends.

Pre-Purchase Appeal

THE QUALITY CYCLE Drink Experience

“How does it look?”

The Serve

“Did I enjoy it?” OnTap Spring 2018 Issue One HEINEKEN 3

State of the nation There’s nothing more disappointing than deliberating over which beer to choose, ordering one you really fancy, then being presented with something that’s cloudy, flat and sour. Worse still, it could be in a dirty glass and served with a scowl. Sounds far-fetched? Sadly, it’s an all too familiar a scenario for drinkers in the UK. Statistics show that around one third of beer is served through dirty lines, while marginally more had been served by someone they felt was knowledgeable. Yet nine out of 10 drinkers say beer quality is important to them, with around two thirds saying they would not only complain about a bad pint, they

would tell their friends about it as well. While statistics show that lager is still the most popular beer in Britain, with 65% of all sales, cask ale has now overtaken keg in popularity. The cask drinker is the highest spender of all beer consumers, spending around £1,000 a year in pubs, and is often the one who decides which bar to go to. And with sales of cask ale on the

increase, the latest generation of beer drinkers expects a great, well-kept pint in the right glassware, carefully presented by knowledgeable bar staff who can tell the ‘story’ behind the drink. This means high standards of cellar maintenance are invaluable if outlets are to maximise the possibilities from the sale of cask beer. Source: The Cask Report, 2017

Thirst for knowledge Today’s consumers have an insatiable thirst for knowledge – and will seek out bar staff who can provide it. Recent research by the Society of Independent Brewers revealed that 92% of customers wanted to know more about the different styles of beer on offer, while around 66% were interested in the ingredients. A similar number felt many outlets failed to provide sufficient tasting notes on how the beer would look, taste and smell. If bar staff can chat knowledgeably about the products, customers are more likely to stay for another drink, give the pub repeat business and recommend it to other people. Beer is the third most popular drink in the world, surpassed only by water and tea, and one ahead of wine.

Drinkers appreciate a bar tender who can tell the ‘story’ of a beer, and who can speak confidently about the products on offer.

Essentials for serving a great pint Cleanliness is next to godliness. Line cleaning should be carried out at least once every seven days. Keep your cool and ensure the cellar (and the beer in it) are kept at a constant temperature of between 11°C and 13°C. Monitor glassware and discard any scratched or stained glasses. Make the most of cask. There’s a real appetite for real ale, so look after this ‘live’ product carefully so it can be enjoyed at its best. Serve it with flair. Presentation is key, so be sure to not only pour a good pint but present it with flourish, in a branded glass.

TOP 5 LOCATIONS MOST LIKELY TO SERVE A GOOD PINT

TOP 5 LOCATIONS LEAST LIKELY TO SERVE A GOOD PINT

MOTHERWELL

NEWCASTLE WIGAN LIVERPOOL

SERVED IN THE UK IS VIA AN UNCLEAN BEER LINE

WARRINGTON WOLVERHAMPTON SWANSEA BRISTOL BATH SALISBURY

BEST vs WORST DIFFERENCE IN POURING YIELD BETWEEN PUBS THAT SERVE PERFECT PINTS TO THOSE THAT DONâ&#x20AC;&#x2122;T ALE - CASK

1.1%

ALE - KEG CIDER

2.6% 0.5%

PREMIUM LAGER

1.8%

STANDARD LAGER STOUT GRAND TOTAL

1.7%

THE AVERAGE DIFFERENCE IN ANNUAL BEER VOLUMES BETWEEN A PUB THAT SERVES BETWEEN 90-100% OF BEER VIA CLEAN LINES AND THOSE THAT SERVE ONLY HALF VIA CLEAN LINES IS

63 BARRELS

1.1% 1.7%

If bar staff can chat knowledgeably about the beer, customers are more likely to stay for another drink, give the pub repeat business and recommend it to other people. Sources: Cask Report 2017 and 2018; Beer Quality Report, 2016.

OnTap Spring 2018 Issue One HEINEKEN 5

Beer a brief history

Beer has changed enormously since it was ‘accidentally’ created 6,000 years ago, when farmers in what is now Iraq accidentally dropped seeds into a puddle and they fermented. It is the third most popular drink in the world, behind water and tea (and one ahead of wine, in fourth) and is the most consumed carbonated alcoholic drink in the world. In Northern Europe, beer was brewed mostly by monks in the 9th and 10th century as it was safer to drink than the water. Hops were introduced later, replacing herbs such as ivy, in

the 14th century, after it was found they kept the brew fresh and lent it a pleasant bitterness. Purity laws and brewing standards were introduced in Germany in 1516 and 40 years later, when Duke Albrecht V banned the brewing of beer during the summer months, lager was born. Scientific genius has played a major part in creating the brews we enjoy today. Achievements include the creation of the first beer pump, an accolade credited to Dutch inventor James Lofting, after his design was rejected by the London Water Authority in 1674. Famous French chemist

A legend is born The Heineken Brewery: Twenty-two-year-old Gerard Adriaan Heineken bought a brewery known as De Hooiberg (or the haystack) in Amsterdam back in February 1864. At that time, the Dutch brewing industry was in decline, so he was able to pick it up for a great price. As he signed the press notice, declaring that the Company de Hooiberg was being dissolved and the brewery taken over by Gerard A Heineken, he asked readers to take note of his signature – little could he know that 150 years later, his name would be known in every corner of the world.

n e k e n i e H n a a G e r a r d Ad r i 6

Louis Pasteur revolutionised more than healthcare when he not only perfected yeast for brewing and wine but invented the pasteurisation process as well. The first trademarked brand of beer was Bass Brewers’ Red Triangle, introduced in 1886; beer was not served in glasses until 1929, which led to efforts by brewers to make it appear clear, bright and appetising. The first lager to be massproduced for the UK market, Harp, appeared in 1964 and in 2002, the nucleated lager glass was introduced.

Three years after the takeover, Gerard presented his beer at an international public exhibition in Amsterdam. Despite winning a medal, he decided that ‘Hollandsch bier’ had to be shelved in favour of a more fashionable Bavarian beer, and soon the brewery produced only this type of drink. His first export was to the South of France in the summer of 1873; such was the quality that it remains one of the most popular beers in France today. Gerard developed something of a taste for exporting. After establishing that it was possible to pasteurise beer, he began to export bottles to South America – Havana, Jamaica, Rio and Buenos Aires all received cases of Heineken in the 1880s. In a bid to prevent the beer being spoiled by problems with the cork, the bottles were given a metal cap bearing the distinctive five-pointed star. Soon, Gerard was exporting all over the world, with drinkers in Africa, Ceylon, China and even the Fiji Islands able to enjoy a Heineken. Sadly, Gerard died suddenly in March 1893, leaving behind a son, Henry Pierre, and also his legacy for quality beer. Henry had a passion for technology and, to satisfy growing demand, the Heineken brewery in Rotterdam was redesigned and rebuilt. Known as the Beer Cathedral, much of the drink produced

there was shipped to the Americas. Henry was also keen to transform Heineken into an international concern, and wanted to build breweries abroad. A chance meeting in Singapore with two gentlemen called Fraser and Neave led to the establishment of Malayan Breweries, and in 1932, for the first time Heineken was brewed outside the Netherlands, under the name Tiger. Three years later, the company acquired breweries in Egypt, Java and the Belgian Congo. Amstel became part of the Heineken portfolio when the two breweries amalgamated in 1968, and during the 1970s the company began to make inroads into the European market. With brewery takeovers in both France and Italy, England was next. Thanks to several advertising campaigns – including a smiling Les Dawson in drag, proclaiming that ‘Heineken reaches the parts other beers cannot reach’ – by the early 1980s, Heineken was available in 145 countries around the world, in its distinctive green bottles. The labels remained red only in the Netherlands. Today, Heineken is the world’s most renowned premium lager. It can be enjoyed in 192 countries around the globe yet, thanks to the expertise of its master brewers, the taste and quality never varies. Members of the original Heineken family remain on the company’s board.

OnTap Spring 2018 Issue One HEINEKEN 7

Keep it clean! All lines must be cleaned every seven days, without fail. If this regime is neglected, wild yeast and bacterial infection will result in fobbing and wastage. Time and money saved by skipping a line clean will be greatly outweighed by the amount lost through reduced sales and wasted beer.

5. Turn off the gas valves to the kegs being cleaned.

6. Disconnect couplers from kegs, clean them with dilute line cleaning solution and rinse with clean water.

7. Connect couplers to cleaning sockets on the dispense board.

8. Turn on the cleaning pump.

MINS

13. Bleed solution through fob detector.

14. Pull the detergent solution through to the dispense tap in the bar.

15. Pull through enough cleaning solution to replace all the solution in the lines. (Repeat at 10 min-

16. Empty the cleaning vessel, flush out and fill with clean water.

ute intervals to give a total soak time of 30 minutes.)

OFF ON 21. Switch on the gas supply valves to the kegs.

22. Bleed the beer into the fob detectors.

23. Put the fob back in the serve mode.

24. Turn off the gas to the cleaning pump. Empty the cleaning vessel and store dry and clean.

OFF

1. Place line cleaning signs on the dispense taps to be cleaned. Wear appropriate protective clothing.

2. If you are using glycol or InnChill coolers turn OFF the remote cooler at least 2 hours before cleaning.

3. Remove creamers and nozzles and soak in dilute line cleaning solution.

4. Fill an empty cleaning vessel with clean water.

9. Bleed water through the fob detector (until the water replaces the beer).

10. Set the fob detector to cleaning mode.

11. Flush the beer out of the line with clean water.

12. Empty and refill the cleaning vessel with fresh water and add the detergent (as manufacturer’s instructions).

17. Bleed water through the fob detector (until the water replaces the cleaning fluid).

18. Flush the line out with clean water. In total pull through the line volume plus another 5 litres to make sure all the detergent is removed.

19. Rinse creamers and nozzles with clean water and replace on the correct dispense point.

20. Refit couplers to the kegs. Ensure both coupler seals are in place.

Line Cleaning Facts... • Incorrect line cleaning is the biggest reason for wastage in beer dispense

25. Turn on the remote cooler if you are using glycol or InnChill.

26. Pull beer through to the bar and check for clarity, smell and taste.

• Cleaning lines regularly and correctly will reduce wastage by up to 10%

OnTap Spring 2018 Issue One HEINEKEN 9

First class in the right glass Nonik

Tulip

To produce the perfect head, the right amount of bubbles and to preserve the flavour of the beer, it needs to go into a branded glass that has been thoroughly washed and air dried. Branded glasses are designed specifically for that drink – and this is not merely for cosmetic purposes and to show that you know your products. Each shape, be it tulip, pilsner or nonic, has its own properties which help retain the head and quality of the drink.

You can pour a pint with passion, but unless the glass you’re putting it into is clean and dry, it’s going to fall flat.

Conical

A clean glass is an absolute essential. Dirty glasses are unhygienic, ruin the beer and reflect badly on a bar’s hygiene. A greasy film inside the glass that doesn’t rinse away will damage the head and affect the bubbles. Never dry glasses with tea or paper towels; instead, use a glass dryer or allow them to dry naturally. Store glasses in an inverted position on ventilated drip mats or in basket units.

Selecting a branded glass affects customer perception of both the bar tender and the drink in a positive way. A quality product such as Heineken should be presented in a Heineken branded glass – this is all part of giving the customer an enjoyable experience. If for any reason you run out of branded glasses, ask the customer if they mind their drink being served in a plain glass.

Renovation

Dimpled Jug

To check a glass is clean, carry out a simple ‘water break’ test. 1. Fill a glass with cold water

2. Dry the outside of the glass

3. Invert the glass over a sink

4. Spots and dots are evidence of poor washing

5. Continuous film means your glass is clean

New glasses are covered in residues from the manufacturing process – renovation removes these. It is also an important process to correct the effects of poor glass washing, and to keep glassware looking clear and bright.

Soak glasses in renovate solution then rinse with fresh cold water

The process can be carried out in a number of ways:

Select a special programme in ‘wash water replacement

Double wash glass in recycled wash water in the machine, then rinse in fresh cold water

Dos and Don’ts of machine washing Do allow the machine to fill and heat up to the required temperature – ideally a wash should be 55°C and a rinse 65°C. Do use brewery recommended detergent and rinse aid. Do remove traces of lipstick from the rim before washing. Do check the rotating arms spin freely, and clean and unblock spray jets before every use. Leave the door open at the end of each working day. Don’t forget to ensure glasses are empty before putting them into the machine – no straws, lemon slices and so on. Don’t put anything other than glasses into your washer. Coffee cups, plates, chopping boards – these should all be washed separately. Don’t use perfumed detergents or polishes, or leave the wash water in overnight. Don’t keep dirty, scratched or stained glasses. The logo at the bottom of the glass should be white, not brown as this indicates protein build-up.

Dos and don’ts of hand washing Do clean sinks and the work area, to remove any chemicals, oil and grease, before starting work. Do clean the glass in hot water and using a suitable detergent. Rinse them in cold water. Don’t empty glasses into the cleaning water, as it will dilute the washing solutions.

Four key areas to glass cleaning Human Maintaining the proper hygiene standards, handling storage and management. Give the glass a quick check before serving a drink in it, to check for lipstick smudges and scratches.

Chemical Setting up the glass washer correctly and using recommended detergents, rinse aids and renovation powders and liquids.

Mechanical Using the right type of machine, with correct set-up and maintenance. If your glass washer doesn’t work properly, it’s potentially disastrous.

Water Checking that the correct pressure, temperature and water treatments are implemented.

OnTap Spring 2018 Issue One HEINEKEN 11

Every good pint starts in the cellar

A good cellar management routine is an essential element to any pub’s success. While it’s great to have bar staff who can talk the talk and engage customers in a conversation about the beer on offer, all that hard work will have been for nothing if the licensee’s hygiene routine is lacking.

Keep your cool The cellar itself should be kept at the right temperature – between 11°C and 13°C – and must be kept clean at all times. There’s no room in a pub cellar for a heatwave, the temperature needs to be constant. Too cold and the cask ales will be flat and may have a chill haze; too warm and beer may develop a fob.

Regular checks are vital, while other good practices include:

Cellar temperature is affected by more than just the weather. Using the cellar as a general storage space is never a good idea and it is most certainly not the best place for the chest freezer, ice maker, fridge or old pool table.

Having a wallmounted thermometer, clearly displaying the temperature inside the cellar

The volume of non-beer, wine and soft drink items kept in the cellar places an additional burden on the cooling system, which in turn can affect its efficiency. And as systems have to work harder to stay cool, so the amount of energy they use increases.

Keeping cooling equipment regularly topped up with water

Keep it clean

Cleaning the surrounding area and grills regularly, to keep main cellar cooling equipment functioning at its best

Essentially, the cellar is a food preparation area and should be treated as such. Spills must be mopped up immediately, drains and sump pumps kept clear and the floor and walls washed thoroughly every week – although it is recommended that you steer clear of strong smelling cleaners as these can affect the taste of the beer. As a ‘live’ product, cask ale in particular is vulnerable to changes in the cellar atmosphere. Every time a pint of ale is poured, a pint of air is drawn into the cask, and if that air is dirty, the beer is at risk of contamination from wild yeast and bacteria. Wash and sterilise all utensils and nozzles after use, but don’t leave them to soak overnight as this can contaminate the air in the cellar. Food should never be stored in the cellar. Not only can it attract vermin and impact on beer taste, it contravenes food hygiene regulations. The cellar is certainly no place for the pub cat or dog – domestic animals must be kept out at all times.

Check that fans and condensers are kept free of dust and blockages Keeping a planned schedule of maintenance, to avoid costly breakdowns.

Line cleaning

It’s a gas!

Dirty beer lines are often to blame for beer not tasting as crisp and clean as it should. Worryingly, it is estimated that around a third of all beer served in the UK comes through lines which are not as clean as they should be.

Cellars must be adequately ventilated, and while the door should generally be kept closed to maintain a constant temperature, leaving it open for 10 minutes a day will help air to circulate.

The process of line cleaning is something of a necessary evil; it is acknowledged to be a time-consuming and costly procedure, but is essential if a pub is to preserve its reputation for selling great beer. The industry standard is that lines are cleaned every seven days, as the ‘live’ nature of the product means bacteriological deposits build up quickly when beer is pulled from a cask or keg.

A breath of fresh air? Cask ale is a live product, and contains active yeast which is easily infected with wild yeast and bacteria. For every pint that is served, a pint of air – from the cellar – is drawn into the cask through the shive. A dirty or badly managed cellar means contaminated air is drawn in, increasing the risk of spoiling the taste and making the beer cloudy. Cardboard, for example, can smell damp and musty when wet, so leaving it in the cellar can affect the taste of the beer. Strong-smelling or spicy snacks can also have an effect on the taste of cask ale.

Taking stock Prepare the cellar before a delivery is due, ensuring the area is tidy and free from obstructions. Empty gas cylinders and glass bottles should be stacked and ready to return and empty casks bunged, so they can be removed.

CO2 is a silent killer; it has no smell or taste yet just 9% concentration in the atmosphere can kill. If a gas leak occurs, notify someone before entering the cellar, open all doors to ventilate it, and spray water onto the floor as this will attract the gas. All keg products use different dispense gases, with most made up of various mixtures of carbon dioxide and nitrogen. The gas supply must be turned off between serving sessions, to prevent the kegs becoming over-carbonated. If using gas bottles, these should be stored upright and chained to a wall.

Check that all casks have at least 14 days and kegs 28 days left before their best before date. Examine all documentation thoroughly and make a note of which kegs and casks are being returned. Never accept damaged or over-aged containers and refuse to take any cases without labels or with missing or damaged bottles. Containers should not be left outside the cellar for any length of time as they may become too hot or too cold to dispense effectively. OnTap Spring 2018 Issue One HEINEKEN 13

All about… Cask ale

Hand-pulled cask beer – also known as real or cask-conditioned ale – is top fermented and takes seven days to brew. Once opened, a barrel of cask should be used within two or three days. A ‘living’ product, cask has not been pasteurised or filtered and undergoes its final fermentation, or conditioning, in the cask from which it is served. As a result, it must be stored carefully and at the correct temperature – between 11° and 13° – and is it is at risk of contamination from a dirty cellar environment.

Horizontal stillage Broaching • Casks should be left in the correct stillage for 24 hours after delivery and vented between four and 24 hours of delivery, depending on what is recommended for each product. • First, clean the tap, shive and keystone thoroughly in fresh water, to avoid contaminating the beer. • Vent and tap – knock the sealing peg, or tut, through the shive and into the cask with a venting tool and insert a soft, porous peg finger. • Put a clean cask tap through the keystone.

Venting: • Casks should be vented for a minimum of 24-48 hours. • Inspect the cask for gas bubbles and waste yeast. If conditioning is happening quickly, replace the peg frequently. • Once conditioning has finished, the soft peg should be replaced by a hard one.

Preparation for dispense: • Attach a HOP filter and cask line • Draw off a quarter of a pint and check for clarity, smell and taste • Remove the hard, wooden peg at the start of every session, and replace it at the end of each session.

Vertical stillage: When space is at a premium Broaching: • • • •

Cask should be left in correct stillage for 24 hours after delivery. Vent and tap within 24 hours Place wedge under cask, at the keystone side Insert a clean tap body to start the conditioning process.

Venting: • Open the valve in the tap body for at least 24 hours. • Once the bubbling stops, close the valve.

Preparation for dispense: • • • •

Insert a clean extractor tube until it touches the bottom of the cask. Withdraw it 2.5cms and lock it into position. Use a clean hop filter and attach the cask line Close the vent and beer valve after every session.

20˚ Tilting Incorrect cask tilting can lead to wastage. Tilt it too much and the sediment will block the tap and yeasty beer could end up in the customer’s glass. Don’t tilt it enough and the good beer may remain below the level of the tap. Do: Tilt to around 20°, so that the back is higher than the front by around 7cms. Tilt while the cask is around two thirds full, to reduce disturbance. Always tilt at the end of a session, to allow sediment to re-settle. Don’t: Tilt when the container is almost full or almost empty. Auto-tilts: These devices tilt the cask while it empties, and can reduce both staff time and wastage. It is vital that the autotilt facility is set up correctly especially the balancing mechanism, which varies by container size. Auto-tilts should be cleaned weekly to protect the mechanism and stop slime from forming.

All about… Keg beer

Keg products are brewery conditioned and arrive in a pressurised container with a ‘spear’. These can be stored for up to 45 days but only last around five days after being broached. Keg beer includes all lagers, most stouts, ciders and smooth beers. Products are dispensed using gas pressure, when the keg coupler is attached to the spear at the top of the keg. Keg goes through the same initial fermentation as real ale but after that is filtered and pasteurised.

Dispensing keg beer Kegs work differently from casks. A good dispense gas is an essential ingredient of dispensing a good quality keg product. Gas should be supplied in a cylinder in good condition, bearing the correct test date and labels. As gas – a mixture of carbon dioxide and other gases, depending on the product – is pushed into the keg, beer is dispensed through the spear. The correct gas pressure is, therefore, a vital element of keg dispense. Variations in the required pressure take into account the amount of CO2 in the beer, the type of gas being used and the temperature where the keg is stored. The pressure of the gas is set when the product is installed by technical services. Never store kegs outside the cellar or anywhere temperatures are either very hot or very cold. To ensure it is served at the correct temperature, keg products must go through a cooler before being used. These can be shelf coolers, kept under the bar near the dispense tap, or remote coolers located away from the bar, and able to handle up to 12 products.

Make sure there is an unobstructed air flow around the cooler at all times, and that the grill on the front is kept clear of dust. Ensure the water level is maintained; if it falls below the correct level, it could indicate a leak in the cooler or beer line. Kegs come in different shapes and sizes, from 20 litres up to 100 litres and are usually made form stainless steel, although disposable plastic kegs are becoming more popular. Care should be taken when connecting and disconnecting the keg coupler, with the gas supply switched off. Never stand directly over it. Keg couplers attach to the keg and force the dispense gas on top of the beer, which then propels the beer up the dispensing spear inside the keg. They should be cleaned every seven days, during the line cleaning process.

CO2

A SILENT KILLER

Changing a gas bottle • •

Whatever the type of gas being used, first check the gas valve gauge to identify the empty bottle. Close the valve before disconnecting.

• •

CO2 has no smell or taste but just 9% concentration in the atmosphere can kill. If a gas leak occurs, notify someone before entering the cellar, open all doors

Then ensure the new bottle contains the right gas and is in good condition, with the test ring in date. Turn off the valve on the empty bottle.

For mixed gas

For CO2

• Release the pressure in the line using a pressure relief valve, if fitted, or by depressing a keg coupler.

• Loosen the nut on the gas valve using the correct spanner.

• Disconnect the bottle by turning the nut anti-clockwise. After checking the O ring seal is in place, with the valve facing away from you, ‘snift’ the bottle by opening and closing the valve to remove any moisture and dust prior to connecting the hose. Connect and tighten the nut once the bottle is in place.

• After checking the sealing washer is in place, with the valve facing away from you, ‘snift’ the bottle by opening and closing the valve to remove any moisture and dust prior to connecting the hose to the new bottle.

• Make sure the pressure relief valve and keg couplers are in a closed position.

• Open the bottle valve, and ensure the gauge or indicator shows the bottle is full.

• Connect and fasten the nut with a spanner, taking care not to over-tighten it.

OnTap Spring 2018 Issue One HEINEKEN 15

nting, e v o t g e k a g n i g ha n c m o r F Changing a keg

OFF 1. Turn off the gas to the coupler at the secondary valve.

2. For safety do not stand with your head directly above the keg coupler. Lift the coupler handle.

3. Twist the coupler a half turn anti-clockwise

4. Remove the coupler from the keg. Check both seals are intact.

5. Check the stock rotation and use the oldest keg first. Remove the plastic seal from the keg extractor.

6. Ensure the well of the extractor and the keg coupler are clean.

7. Ensure the coupler handle is raised, and locate the coupler onto the extractor lugs.

8. Twist the coupler a half turn clockwise - hand tight only.

ON 9. Check the stock rotation and use the oldest keg first. Remove the plastic seal from the keg extractor.

10. To bleed the fob detector open the bleed valve until beer fills the fob detector.

11. If stuck, release the float in the fob detector in the chamber.

12. Turn on the gas to the coupler at the secondary valve.

Broaching

Venting

Preparation for Dispense â&#x20AC;¨

1. Leave the cask in position for 24 hours after delivery to ensure it has reached the correct temperature of 11-13Â°C. Clean the keystone and ensure it is facing away from you.

3. Open valve in tap body slowly, to release any built-up CO2, and place a soft wood peg in the vent tube. Vent for a minimum of 24hrs, depending on the brand. Once bubbling stops, close the valve.

4. Remove the tapping cap and insert clean extractor tube. Lock it in place with the dispensing head in the correct position. Use a clean hop filter and attach the cask line.

Cask Widge Conditioning

2. Ensure the tapping cap is in place on the tap body and the vent valve is in the closed position. Drive it through the keystone with a rubber mallet.

5. Close the vent and beer valve at the end of each session.

conditioning, and tapp i

ng cask a le

Check the soft peg for waste yeast and gas bubbles. You may need to change the peg at regular intervals.

Venting and conditioning

1. Always stillage on delivery (where possible). Stillage the cask level with the shive uppermost to allow sediment to settle.

2. Clean the keystone and shive with clean water. Ensure the keystone is fitted correctly to the cask. Use the rubber mallet to adjust if required.

3. To start venting , knock the sealing plug through the shive with a venting tool or hard peg.

4. Insert a soft porous peg in to the shive to allow the cask to vent and condition.

Tapping and putting on to serve

5. Replace the soft peg with a hard peg when conditioning is complete until the cask is put on serve.

1. Check your cask tap is clean and free to open and close. Make sure it is closed.

2. Hold the tap horizontally and aim it at the keystone.

3. Drive the tap into the cask using the rubber mallet. Be careful not to over do this as you may split the keystone.

4. Before putting the cask on sale check the beer for taste, aroma and clarity.

5. After disconnecting from the previous cask flush the line out with clean water.

6. Ensure the hop filter is clean and fitted inline.

7. Connect the pipe on tap so that the nut is finger tight.

Real ale

is growing

8. Open the tap.

9. Replace the hard peg with a loose soft peg while the cask is on serve.

10. Hard peg the cask when not on serve to maintain condition and quality.

in populari ty, with more than 80% of licensee s reporting a surge in de mand.

OnTap Spring 2018 Issue One HEINEKEN 17

VERTICAL CASK When cellar storage space is at a premium, use a dispense technique called vertical extraction. EXTRACTOR

EXTRACTOR

VENT

KEYSTONE

SEDIMENT

For venting, conditioning and the initial sale, the cask should be tilted away from the keystone. To begin venting and conditioning, knock the broach into the keystone with a rubber mallet then open the vent tap. Leave it for around 24 hours so that conditioning is complete, then close the vent tap. When two thirds of the cask is full, remove the wedge from under it and place on the opposite

side, taking care not to disturb the sediment. This will maximise the amount that can be dispensed from the cask. If a cask has not been in dispensing stillage, it will need to be vigorously rolled prior to broaching. Donâ&#x20AC;&#x2122;t forget to close the vent and beer valve at the end of each session.

CLOSED

1. After disconnecting the old cask, flush the line with clean water.

2. Ensure the cask is tilted away from the keystone and the vent tap is closed.

3. Remove the broach banking cap and insert the clean extractor rod, with the locking nut. OPEN

4. Lower the extractor to the base of the cask, then lift it out by around 25mm and secure it with the locking nut. 18

5. Before securing the beer line, ensure a hop filter is fitted between the extractor rod and beer line.

6. Secure the beer line to the extractor with the locking nut. Open the vent tap while on dispense.

Service with a smile :) Ours is a very social industry. People buy from people, and it’s good to see a happy, smiling face behind the bar. Engaging the customer shows that you’re passionate and knowledgeable. Talk the talk. On top of pouring a great pint, it’s important to know the products at the bar. Some beers, such as Amstel, are suitable for vegans; others are free from gluten or wheat. Be an ale aficionado – if a customer asks about a particular drink, know its ‘story’. Is it brewed using a particular type of hops? Perhaps it is from a local, organic microbrewery. Customers appreciate bar staff who are able to speak knowledgeably about beer – and they are more likely to stay for another drink and recommend the pub to friends.

Cask ale drinkers in particular expect staff to know their stuff, and offering the chance to ‘try before they buy’ sells more beer. Understand the ingredients and be able to describe it in relevant terms, such as ‘golden’ or ‘amber’. Some beers go extremely well with food, so don’t be afraid to recommend one if the customer is staying for a meal.

Deuchars, for example, is great with...

Do the CHATTS test with every pint. It must have:

A Guide to Pouring: A Passion for Quality Five steps to pouring the perfect pint of Heineken Prepare Always use a clean, cool and dry branded glass. Pour Hold the glass at the base, to keep it cool, clean and hygienic. Hold it at 45° with the logo facing upwards. Aim the drink at the logo and allow it to flow down the side of the glass, ensuring there is little or no head forming. Stop pouring when the drink is 10mm from the top. Push Gently push the Pourtal tap away from you and layer the foam on top of the beer. This foam will seal the CO2, temperature, flavour and aroma. Skim This is a global ritual and a key differentiation for Heineken. Ensure the glass is not under the tap and take a wet skimmer, hold it at a 45° angle and cut away from you. Serve Place the drink on a branded drip mat with the logo facing the customer. Tell them to enjoy their Heineken! Three steps to pouring the perfect pint of keg ale or cider Prepare Always use a clean, cool and dry branded glass. Pour Keep the glass steady, allowing the liquid to reach the top. As it reaches the rim, straighten the glass. Serve Present the drink to the customer on a branded drip mat, with the logo on the glass facing them. Tell them to enjoy their drink.

Three steps to pouring the perfect pint of lager Prepare Always use a clean, cool and dry branded glass. Hold it at a 45° angle to create as little head as possible when pouring. Pour Pour down the side of the glass, aiming at the logo. Stop pouring just before the top and use the Pourtal tap to create the perfect head. Push Gently push the Pourtal tap away from you and layer the foam on top of the beer. This foam will seal the temperature and flavour. Serve to the customer on a branded beer mat, with the logo facing them. Tell them to enjoy their drink. Three steps to pouring the perfect pint of cask ale Prepare Always use a clean, cool and dry branded glass. Pour Place the long swan neck with sparkler at the bottom of the glass and, using the handpull, pull in easy, smooth pulls until the glass is full. Serve Place the glass on the bar top with the brand logo facing the customer.

Remember

You only buy your second beer based o n the quality of th e first