b'5. TAPPING STORAGE Tap all casks 24-48 hours before they go onsale. Always use a clean tap. Why? This eliminates the opportunity formicro-organisms to spoil the beer. SERVING 10. DONT COMPROMISE Follow our tips and youll get a perfect pintof cask ale. Why? Our tips are based on years of brewersand licensees experience on consistentlyserving the best pint. To keep on serving your customers great beeruse our 10 step process.4. PEGGING & VENTING All casks should be vented with a soft peg2-6 hours after delivery. Check the caskfrequently and change the peg if itbecomes blocked. wwWhen strongfermentation has finished, insert a hard,nonporous peg. Remove that peg beforeserving and replace it when youre closed. Why? Pegging and venting will bring the beerto its ideal condition for the customer. It alsohelps with the clarification process and, oncethe beer is on sale, it will help maintain the rightamount of carbon dioxide in the beer. 9. CLEANING Clean beer lines andequipment every 5days, using the equipment and methodsrecommended by your Inn expressaccount Manager or contact the brandowner/brewery direct for theirrecommendations Why? One of the most important factorsin consistently high quality cask beer is thecleanliness of the dispense equipment.As well as harming the taste and clarity of thebeer, dirty systems can cause malfunctioningand uncontrollable fobbing.All casks should be firmly chocked ondelivery and stillaged level for at least 3days before sale. If some casks have to bestillaged later, roll them before stillaging.Cask conditioned beers will normally dropbright within 48-72 hours.Why? Level stillaging creates a gas pocketdirectly beneath the shive, and encouragesgood venting when soft, porous pegs areinserted.As the sediment drops, it falls safely into thebelly of the cask, away from the tapping point. If the cask is stillaged on a forward tilt, the gaspocket will be at the back of the cask, so beerand not carbon dioxide gas will be pushedthrough the soft porous tap.And the sediment will collect directly behindthe tapping point, so there will be several pintsof soft, cloudy liquid to be extracted before youget to the beer. TILTING (STOOPING) 8. Gently tilt the cask when its between 1/2and 2/3 full, either by raising the back orlowering the front, whichever is easiest.About 3 inches either way should besufficient.Why? Tilting the cask too far or too quicklycould disturb the sediment, risking hazy beer.3. STILLAGINGInn Express top 10 tipsfor keeping cask ale 2. Cask conditioned beer must be stored in atemperature controlled cellar at between11C and 13C (52-55F), ideally at 12C(54F).Why? Beer needs to be at the righttemperature to condition correctly. Too warmand it becomes over-conditioned, too cold andit lacks condition which may even cause a chillhaze. 7. SAMPLING Once on sale, the beer is exposed to airwhich causes rapid deterioration. Soempty casks as soon as possible, ideallywithin 3 days. Why? Air drawn into the cask causes oxidation,which spoils the beer. If the cask is not emptiedwithin 3 days, the customer will notice the beeris spoiled.1. ORDERING Ordering the correct size of cask and aimto sell it within 3 days. Why? If the cask is left for more than threedays, the beer will start to taste dull and tired,so people will buy less of it and youll make lessfrom it. Youll also get a reputation for selling tiredbeer, which no one wants. Ask your Inn Express account manager for alist of what beers are available in bothKilderkin (18 Gallon) or Pins (4.5 Gallon) 6. Sample beers for clarity, aroma and tasteafter tapping and each day before serving.Always sample from the cask beforeconnecting the beer lines. Why? Pulling through to the bar wastes beerand if the beer isnt ready, the customer notices.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - CASK ALE - CORE RANGE 267INN EXPRESS - DRINKS PORTFOLIO 2019|20 - CASK ALE - CORE RANGE'