Syllabus
Certificate In Cellar Management and Beer Quality
Aim - to help licensees ensure that their beer is consistently served in an optimum condition.
If you have 4 or more delegates we come to you anywhere in the UK, to conduct this Hands-On course, your staff will
gain not only theoretical but also practical knowledge giving them the confidence in managing the cellar and beer quality.
All delegates will receive practical hands-on experience in cellar management, safe use of gases,
changing kegs and casks, how to tap and vent cask ales the upkeep of glasswashers and ice machines
and more. Taking part in line cleaning with PipeLine™ cleaner, the only line cleaner we fully support.
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.
- Results are issued the same day.
- This is an in-house award.
Hands On - Cellar Practice
- Practical cellar work "hands-on" experience in
- Pipe cleaning
- Tapping and venting casks
- Handling gases
- Stock rotation
- Minimal Order Levels (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 Equipment
- 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