Licensees at Palmers’ pubs have been rolling out the barrels to make sure they keep their beer in tip-top condition.
Palmers invest in Cask Marque accreditation for tenants and top bar staff in all their West Country pubs, offering them the industry-recognised qualification in cellar management. On Tuesday March 1, Cask Marque held its 11th training day at Palmers Brewery in Bridport. This was to help enhance its reputation for quality and expertise for serving the finest ale.
Excellent beer
Palmers Head Brewer Darren Batten said: ‘The Award in Beer and Cellar Quality course told licensees and bar staff all about how to look after cask ale in our pubs. That included hygiene, dispensing, glass cleanliness, how to store barrels and rotate the stock. It’s everything they need to do to keep on making sure our beer is excellent.
‘There were also practical sessions, covering areas such as how to tap casks. It’s not just theory. A lot of people say they can tap a barrel, but if you do it half-heartedly, you will get covered in beer!’
One of the delegates on the training day, John Beales, joint licensee at The George Hotel in West Bay, Bridport, said: ‘It’s important to serve our customers good beer because they are very discerning. And in these hard economic times, it’s most important that they get really good value for money, as well as the best possible pint of Palmers.’
Serving great quality beer
Director of the Cask Marque Trust, Paul Nunny, said: ‘Thirteen Palmers pub licensees were put through their paces at the brewery. This was to make certain that they serve great quality beer to their customers. This was the 11th course run at the brewery by Cask Marque, the beer quality champions. Each licensee, if they are successful in passing their examination, will receive an industry-recognised qualification in cellar management.
‘This is part of the process that ensures all Palmers pubs have the Cask Marque award for the quality of their beers. There are now over 7,000 pubs nationwide with this award and 46% of real ale drinkers recognise the plaque.’
