Store cask ales at around 12°C, any warmer and you will reduce the life of the beer.

Beer can be easily contaminated so keep your cellar clean and mop up any spilt beer immediately

Casks need to be stillaged for at least 48 hours for the beer to become bright. If you have casks stored on the cellar floor roll them around prior to stillaging.

Once stillaged the beer should be vented to allow secondary fermentation. Scrub the Shives and Keystones then vent with a clean soft peg.

After 48 hours, check the beer to see if it is clear and seal the cask with a clean hard peg making sure it is finger tight

Tap the cask at least 24 hours before serving

The beer is now ready to serve. Remove the hard peg and turn on tap. Don’t forget to replace the hard peg and turn off the tap at the end of every sessions

If you do not have automatic tilting stillages, when your cask is around 2/3 full, tilt the cask by raising the back around 10 cm to maximise yield.

Cleaning your beer lines at least once per week is essential to keep beer at its best and keep your customers coming back for more