Aim: To help licensees ensure that their beer is consistently served in an optimum condition.
The course is Hands-On - it is held in an operational public house where you will gain not only theoretical but also practical knowledge, giving you confidence in readiness to run your own licensed business.
All delegates will receive practical hands-on experience in cellar management, taking part in pipe cleaning, tapping and venting, etc.
Examination
The examination is closed book with 40 multiple-choice questions.
To pass a candidate has to answer 25 questions correctly within the 45 minutes allowed.
The tutor marks the answer sheets and results are issued that day.
This is an in-house qualification.
Cellar Practice
Practical cellar work "hands-on" experience in
Pipe cleaning
Tapping and venting barrels
Handling gases
Stock rotation
MOL
The Brewing Process
What is beer?
The basic brewing process
Modern developments
Ordering, Delivery and Stock Control
Shelf-life of beer
Stock ordering, stock rotation
Receiving goods
Cellar Management
Choice and use of cellar equipment
The principles of cellar management
The Management of Cask Conditioned Ales
Beer contamination
Conditioning cask ales
Cellar practice
Styles of Beer and Dispense Systems
Qualities and service criteria for ales, lagers and other beers
Dispense systems
Serving the perfect pint
