Ten tips to improve beer quality:

1. Beer when delivered must be kept in a cold store or cellar
2. Maintain cellar temperature between 12°-14°C (53°-57°F)
3. Install temperature control equipment from cellar to bar
4. The cellar must be kept spotlessly clean
5. Monitor closely stock rotation and selling dates and allow time for the beer to condition before serving
6. Clean the beer lines at least every 7 days
7. Train staff on how to serve a pint ensuring good presentation
8. Ensure your glass washer leaves no film on the glasses as this will damage head retention
9. Do not have too many beers on sale as beer when broached must be sold within 3 days
10. At closing time always insert a hard peg unless using an auto cask breather

Cask Cellar Card Line Cleaning Charter Glass Care Charter Glass Guide Daily & Weekly Check List Distributor Charter

• Excellence in the service of cask ale.
• Awarded to the licensee rather than to the pub.
• Jointly funded by brewers and retailers.
• Inspections made twice a year.
  
  

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• "Quality in all areas is becoming increasingly important. We welcome any initiative that aims to drive the quality of the product the customer drinks. Cask Marque certainly delivers this in terms of real ale." Francis Patton Customer Services Director, Punch Taverns


• "The Bii fully supports the work of Cask Marque in helping deliver high quality and refreshing beer to customers. Many of our members are holders of the Cask Marque Award, and see this achievement as a key point in helping them to improve their business performance." John McNamara, Chief Executive, British Institute of Innkeeping


• "CAMRA sees quality as a vital factor in increasing the popularity of cask beer and warmly welcomes the Cask Marque initiative as a positive way of tackling the issue problem." Paula Waters, Chairman of CAMRA