Quality is key: consistently serve perfect pints with these 5 top tips

From pubs and sports bars to hotels and restaurants, the quality of the beer does not only affect customer satisfaction, but it also impacts sales, profit and waste.

Consumers are often drawn to a venue that consistently serves great beer. According to Big Hospitality, 34% admit they would go elsewhere if served a bad pint. There are many factors that can affect the quality of the beer served. From bar hygiene to correctly maintaining the cellar, here are our top tips for ensuring perfect pints.

  1. Taking care of glassware
    Glass hygiene is crucial when it comes to serving beer. If glasses are not maintained correctly, beer can be flat and have an excessive head. Using a quality glasswash, renovate and glass pre-treatment product can all help to ensure glassware is kept in top condition. Our Complete Glasswash Detergent ensures glasses are always pristine without the need to Renovate separately. We also supply Quash Glass Pre-Treatment System which removes grease marks and lipstick from the lip area of glassware. Using these products will help to maintain the quality of both the glasses and beer served.


  1. Tapping and sampling
    Once the beer is conditioned, tapping and sampling should be carried out to ensure the beer is of a high quality and ready to be served. Tapping should be completed 24 hours before the beer is sold. It is important to note that a clean tap should always be used and the keystone needs to be thoroughly sanitised. A sample of the beer can then be taken to check the clarity, aroma and of course taste.


  1. Check stock on a regular basis
    You wouldn’t serve out of date food, so why serve out of date beer? Inspecting the stock is an important part ensuring excellent beer quality therefore, it is important to check the ‘best before’ date before putting it on dispense. TOP TIP: Rotate older stock to the front and place frequent orders to ensure they remain in date. It is also important to note that keg or cask should be placed in the cellar for 48 hours prior to being put on dispense. This allows it to reach the correct temperature for serving. Once connected up for sale, a keg should be used within 5 days and cask within 3.


  1. Daily cellar temperature check
    Checking that the cellar temperature is between 11ᵒC and 13ᵒC helps to ensure beer quality is maintained. If it’s too cold, ale may become hazy and flat. Too warm results in fobbing, wastage, poor product quality and ultimately reduced profits.


  1. Cellar and beer line cleanliness
    If dirt builds up in the cellar, it can become a breeding ground for yeast and bacteria. Regularly cleaning the area and using products such as Cellar Hygiene Spray on all cask and keg equipment helps to keep it hygienic. Cleaning the beer lines on a regular basis helps to prevent the build-up of yeast and bio-films in the lines. Here at Clear Brew, we provide a fully managed beer line cleaning service that operates on a 3-weekly cycle. In addition to improving dispense quality, our service saves you time and money. As part of the service, we also provide checklists to help with bar and cellar maintenance.

For more information on any of our top tips, Contact us today

Reasons to outsource your beer line cleaning

Clear Brew products to help along the way

See all the Clear Brew useful hints & tips