InBev at the Forester Arms
InBev at the Forester Arms
• Visited Forester Arms on March 21 and opened up new account
• Agreed to list Stella Atois, Peeterman Artois, Becks Vier, Staropramen and Hoegaarden. New brands introduced mean the Forester Arms now has a broader and more interesting range offering more choice within the Speciality Beer and World Lager categories
• Taking Aaron to see some InBev flagship accounts in the area to see the brands in action and demonstrate what can be achieved.
We are advising all three of the pubs to follow the following top 10 quality hints and tips:
1. Give beer time to reach cellar temperature
- Manage your stock and deliveries to allow new stock a minimum of 48 hours to reach Cellar temperature.
2. Sell at least 1 keg per week
- Recommended that Keg products are sold within 5 days and cask products within 3 days. After this the taste will deteriorate.
3. Check you are serving your beer at the right temperature
- Cask beers should be between 10-13°C, Lagers should be a maximum of 7 °C, Speciality and extra cold beers 3-5°C.
- Check your remote cooler is topped up with water and is forming a god ice bank, clear dirt and dust from the air vents.
4. Clean your beer lines every 7 days
- Dirty beer lines are a common cause of fobbing beer (waste) and poor flavour.
- Use a brewery recommended line cleaner every 7 days.
5. Make sure your glassware is spotlessly clean
- Bubbles clinging to the inside of a glass or head collapsing quickly are signs of a dirty glass
- InBev recommends Proton Prototype glass wash detergent. Proton Prodri rinse additive and Proton Quash for removing lipstick.
6. Renovate your glasses
- Use Proton Renovate (or similar product) every 2-3 months to remove invisible films from the inside of the glass.
7. Use branded glassware
- Branded glasses enhance the overall experience for the consumer, they also have functional features to improve the quality of the beer e.g. nucleation on a lager glass
8. Check Speed of flow
- Too fast and your beer will fob, too slow and you will struggle to generate enough head. Many beer fonts allow manual adjustment of the speed of flow to find the right level.
9. Train staff on how to pour
- Hold the glass near the base, initially at 45 degrees, aim beer stream at the logo. Straighten the glass as it fills, avoiding dipping the nozzle in the beer, this affects head formation and is a health and safety hazard. If you have to work hard to generate a head something else is wrong.
10. Regular checks
- Someone in the outlet should be responsible for checking al of the above on a regular basis.
