One of three of our founding pillars, simply put Pure Quality it is the way we have worked since day one. This ethos underpins everything we do from our people, our processes and execution all the way through to the ingredients we use to brew our award winning beer.
Manifesting itself in the trade through our commitment to Pure Quality ‘from Grain to Glass’ Assessment & Puritan Training.
It is essential that our customers serve our beer in the best possible condition to everyone who orders a pint of any Purity beer. To ensure that happens we offer a comprehensive, in our view, an industry-leading training programme.
This programme covers everything from advising on the environment in which the ale is stored, to what equipment is needed to handle our ales in the best way and finally suggested routines to ensure consistency. We want to be certain that our customers present their customers with the best possible pint of Purity.
Purity ales are infact a food product. They should be stored and served under hygenic food standard conditions.
- Store cool between 10-12C, all year round.
- Use a cellar unit or heating unit to keep this tempreature constant.
- Keep it clean. Wash down once a week with diluted line cleaner.
- Wash down any spillages immediately. Dont store other foods (meats, vegetables, fruits), in the beer cellar.
Equipment & Handling
All the gear and no idea? Or a good idea but short on gear? Either way if you need support we can help…
- Rack all casks onto auto-tilts or gantries on the day of delivery, or as soon as space allows.
- Make sure you have enough taps for all your casks.
- Clean shive and keystone using diluted line cleaner and brush.
- Tap and vent on day of delivery, (within 12 hours)
- Use the smallest cask size possible.
- Aim to sell one cask per day, and never have a cask on sale for more than three days.
- Check cellar temperature. Release pegs of on sale casks.
- Check condition and taste of on sale casks before putting on sale.
- Wash down any spillages.
- Remove taps from finsihed casks, hard peg and seal with corks.
- Wash taps & store dry.‘Put casks to bed’ at closing time by switching off taps and sealing with a hard peg.
- Clean all beer lines a minimum of once every seven days. Establish a routine eg. Thursday.
- Remove empty casks and kegs. Rack all casks. Store bottles away from casks and kegs.
- Thoroughly wash and scrub the floor and other souled surfaces with diluted line cleaner.
- Check ‘Best Before Dates’ on delivery, sell oldest dates first, chalk up preferred order.