CELLAR NIGHTS 2012
Stanley Cellar Nights from 7pm to 9pm - every other Monday
Next Cellar Nights are - Feb 13th Feb 27th March 12th March 26th April 9th
Ales Straight from the Cask!
Free Munchies!
Beer from £2.00 per pint! (Cellar only) from 7pm to 9pm
A chat on Cellar Management
If you can stand the excitement, read on!
A weekly plan is devised, normally on a Monday, an assessment is made of the breweries to deliver that week, strengths and types of beer are taken into consideration.
When the beer is delivered it is stored in the cellar to reach its optimum drinking temperature of around 54 deg F. This takes about 24hrs, but they are left for two or three days if possible.
A daily pump list is produced every morning, these are the beers you will see at the bar, also a stillage list is created at the same time so that as a beer is consumed the duty bar staff will know what to replace it with. There are seven hand pumps and fifteen stillages, two slots for each pump delivering low to mid ABV beers, and three slots for each pump delivering the higher ABV beers, (you work it out!) as these need longer to settle and mature.
When the beer has been on the stillage for a while it is spiled and tapped. Anti bacterial spray is used on all parts of the cask to be broached and also where it touches the stillage. It is then tested for clarity and condition (good bit). If ready it is added to the stillage list, some ales especially the higher ABV beers like time to mature and these would be left longer. Other ales are best drunk young and could be used immediately.
As the beer is drunk the cask is lifted gradually by pistons on the stillage, this is to ensure that your ale is clear to more or less the last pint. When the cask is empty it is removed from the stillage, the tap it removed, disinfected and rinsed. The next cask to be used is turned on its head and rolled and spun around to distribute the finings (not to make it dizzy), it is then jacked on to the stillage and timed and dated.When a beer is changed a bucket of clean water is pulled through the beer line, this is in addition to the lines being cleaned at least once a week.
The cunning plan is to have beers ranging in ABV and type, but as you lovely, thirsty folks know, that doesn’t always happen!
