Certificate in Cellar Management

Aim: To help licensees ensure that their beer is consistently served in an optimum condition.

The course is Hands-On - it is held in an operational public house where you will gain not only theoretical but also practical knowledge, giving you confidence in readiness to run your own licensed business.

All delegates will receive practical hands-on experience in cellar management, taking part in pipe cleaning, tapping and venting, etc.

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.
• The tutor marks the answer sheets and results are issued that day.
• This is an in-house qualification.

Cellar Practice

• Practical cellar work "hands-on" experience in
• Pipe cleaning
• Tapping and venting barrels
• Handling gases
• Stock rotation
• 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 Management

• Choice and 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