all, they are particularly prone to the The pythons used at the accumulation of bacteria and micro Brewing Industry organisms on the inner surface, thus International Awards at requiring weekly cleaning, which in Drinktec last year to turn leads to a shorter service life. cool beer to over 100 Valpar’s polyethylene (MDP) pipes taps. are manufactured using single layer virgin materials and prove better suited to beer dispensing applications than EVA or PVC, despite the fact that they require weekly sanitation due to their limited resistance to bacteria and yeast accumulation. Valpar’s more recent Brewmaster product range was created as a result of collaborating with a number of leading international breweries with the aim of obtaining the ideal tube ambient temperature. Heat gain condensation protection up to 70% for beer dispense. Brewmaster entering a python can be controlled relative humidity whereas for 80% tubing consists of three layers, the by the insulation thickness. The two humidity 19mm insulation is innermost one manufactured in ultra- main issues to be considered when required. It is therefore essential to smooth nylon, similar to glass, which selecting insulation thickness are assess the average temperature and guarantees a fresher tasting product. heat gain and condensation control. humidity of the area where the Thus it is also possible to extend the Standard choices of insulation python is to be installed. cleaning cycle, as the smooth inner thickness for pythons are 13mm or There are a number of different lining reduces bacterial and yeast 19mm. For some special wrappings used throughout the growth on the tube surface. applications, such as very high industry to protect the insulated Brewmaster pipes are also ambient temperatures and humidity product. PVC tape outer protection characterised by lower gas- conditions, 25mm and 32mm has been the industry norm for many permeability, another attribute in insulation can also be used. More years, but Valpar have recently maintaining beer quality. The insulation gives lower dispense introduced EasyFit pythons which contact layer of Valpar beverage temperatures, i.e. colder beer; it also are manufactured with a low friction tubings complies with EU food means a lower load on the cooler, reinforced tough outer jacket that contact legislation. resulting in less breakdowns. does not crush the insulation, making The outside of the wrapped tubing Sufficient insulation is also the python more energy efficient and If you require any further cluster is covered by flexible closed- applied to prevent condensation on much less likely to be damaged information on any of our cell foam insulation. The low the python’s surface. For example in during installation. Every customer products, please visit the company’s website on thermal conductivity of the an ambient temperature of 25¡C, a who has used this revolutionary www.valpar.co.uk or insulation is used to reduce heat typical python with 13mm insulation product has been impressed by the telephone Valpar on absorption from the surrounding and line temperature of 2¡C will give difference. +44 (0) 28 9145 4544. Automated beer line cleaning

There are significant benefits to be rotated to relieve the bar person of the need to plunge gained from installing efficient the glass over it. automated beer line cleaning Nowadays, most bars have glass cleaning machines equipment – why then is the take up of which, provided the correct cleaning fluid is used, produce a crystal clean glass every time. Using a cloth these systems so slow? to dry glasses is discouraged due to possible unhygienic nature of the cloths and head negative effects from the By Paul Buttrick tea towel detergent. Using detergent and rinse-aids keep Beer Dimensions glasses in good condition and a renovating agent can be used to bring older stained glasses back up to standard. So, that’s where we were with glass washing not so o you remember the rotating rubber cacti in the old many years ago. It seems that beer line cleaning remains D days of glass cleaning? Do you remember when in the ‘rubber cactus’ era. Cleaning beer lines is often a you went to a pub and hung on to your own glass for the manual task involving making up chemical solutions in evening? I can’t really remember why, but it might have plastic bottles and soaking lines for a pre-determined, been something to do with the soupy liquid and alien but often arbitrary period. (Fig.1 & 2) cactus shaped rubber object stuck to the bottom of the Account owners and managers can have different sink that was used to ‘clean’ glasses. It got even more approaches to ensure beer quality and hence maximising interesting later when the said rubber cacti actually their profitability.

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 25 DISPENSE

“There is often a ¥ ‘We must get as much revenue well designed systems reduce up of yeast and other material on the suspicion of new from our stock as possible, accident risk to staff from chemical inside of beer pipes. Chemical technology, wastage must be minimised, it spillage and splashes. (Fig 4 & 5) methods largely mimic manual especially anything is the ‘brewery’ who are Improved protection for customers Ð chemical cleaning, although that is ‘computer responsible for ensuring the well designed systems reduce the different companies apply different controlled’. Some beer served to our customers is risk of contaminated beer. techniques to the way they control users have had poor always of a high standard’ the clean (Fig. 7), and a number are experiences in the - OR Why is automated beer line using ‘sensors’/analysers to do this. past and are ¥ ‘The beer we get from the cleaning not being more widely Both techniques have their merits, reluctant to repeat brewery is always high quality adopted? although I would say that true and we must make sure that it Automatic equipment has been cleaning and sterilisation can only them.” is always served in first class developed by a number of be achieved using specifically condition Ð this means that we companies, but why with all the formulated line cleaning solutions. must make sure the cellar and benefits claimed, have only about Perhaps the ‘Rolls Royce’ of line beer lines are kept clean. If we 4% of accounts adopted this cleaning equipment would include serve excellent quality beer, we technology and what can both, but it would no doubt be at the will sell more and increase the manufacturers do to increase their top end of the price range. reputation and success of our sales? business’. Unsuccessful trials It may not be official policy, but Reports of ‘unreliable It is easier to agree to carry out a different companies and individuals technology’ trial on a piece of equipment than to tend to follow one of these There is often a suspicion of new reach an appropriate result and strategies. It would seem sensible to technology, especially anything that conclusion. Where many go wrong use modern technology to get the is ‘computer controlled’. Some users is that protocols are not agreed best solution. Automatic cleaning have had poor experiences in the before a trial starts, and there is and sterilising of equipment in past and are reluctant to repeat them. insufficient or poor review of the breweries and food factories has Manufacturers must therefore make trial results afterwards. If there is no been the norm for many years now, their equipment foolproof and give agreed end to a trial and review of but automatic beer line cleaning clear easily understood instructions results against a set success criteria, (Fig 3) in the trade has been slow to especially of what to do if a problem then customers are far less likely to develop. With expectations of beer occurs. Easily understandable invest. Figure 1 below: quality and food hygiene rising, feedback (Fig 6) and records of Diagram showing a account managers and owners could cleans are also useful. Many Poor return on investment typical manual line do well to consider how they can get problems are made worse by a lack Whether the installation is based on cleaning system the best results. of understanding, with button a capital or leasing basis it is incorporating a pushing and fiddling making things important to be realistic in terms of a cleaning bottle in the In an ideal world, what does a worse Ð I’m sure many brewers return on investment, because left of the cellar area properly set up, well designed remember the early days of CIP and benefits may not be immediately and use of buckets for automated system give? the ‘jabbing finger’ and ‘tweak it obvious to the account holder, collecting solutions in Improved beer quality leads to with a screwdriver’ syndrome. especially to start with. There is an the bar increased sales Ð consistently well expectation that beer savings will Ð Diagram supplied by The cleaned lines will improve beer very quickly cover the costs, this is Beer Piper Company. Confusion and debate on how quality. automated systems work Ð not as easily accounted for as first Figure 2 below right: A Automation frees up staff Ð staff ‘Interference’ v ‘chemical’ thought, and are only part of the typical plastic bottle released from the tie of manual cleaning methods benefits obtained. used for manual line systems can carry out other It is claimed that using cleaning of beer lines. important work. ‘interference’ methods, for example, Staff time saving not realised Cleaning solution is Reduced beer losses Ð automation electromagnetic devices, enable the Beer line cleaning is carried out by ‘made up’in the bottle enables beer losses from traditional time between cleans to be reduced working staff, not managers and and pushed into the beer “manual” cleaning systems to be significantly by reducing the build investors, therefore, the value of line using gas pressure controlled and reduced. time saved and the benefit of a or a pump. Improved health & safety for staff Ð consistent automatically operated system are not always apparent.

Impact of consistent beer quality not realised The reputation of an establishment is substantially attributed to the quality of what it sells. Precisely controlled and regular cleaning of beer lines contributes to delivering consistent high quality beer to customers Ð it is difficult to attribute increased or failing sales to good or poor quality. It is therefore difficult to measure this accurately for investment purposes, and is often excluded.

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 26 Figure 3 far left: Diagram of a typical automated line cleaning system, note the control panel and detergent dosing system on the left hand side in the cellar area, and drains link up in the bar area on the left hand dispense head. Ð Diagram supplied by BLCS Ltd.

Figures 4 and 5 left: Safe piping of cleaning solutions to drain on an To sum up independent and focusing on ‘automated’system So there it is, in a simplistic sort of reducing supply chain costs or compared with using way. The trade don’t trust automated marketing and the trade buckets on a ‘manual’ systems, because of a lack of concentrating on yields and other system. ÐPhoto supplied by The Beer understanding and that systems are costs, the application of technology Clear Company. too complicated and hard financial to improve dispense costs and assessments which do not seem to quality offering is not a priority. add up to a worthwhile investment. Not many years from now if The manufacturers and suppliers do equipment manufacturers get their Figure 6: Control panel of an not always get the whole message act together, and the trade take a automated system in the bar area, across and this is where more longer term view on investment in with lights showing the progress of a ingenuity and effort must be made. technology, then, automated line clean and fault conditions For pub, hotel chains and other cleaning equipment could be as Ð Photo supplied by The Beer Piper Company. group businesses, a policy of common as glass cleaning machines installing efficient and cost-effective are now. equipment must be of huge benefit in terms of offering a consistently high quality drink Ð it is so much easier than ad hoc cleaning procedures using plastic bottles and hand made up cleaning solutions, often by temporary staff. Another impediment to change is that the trade and brewing companies are, in most cases, no longer The UK’s No1 Automatic integrated, and it was the more Beerline Cleaning System technically leaning breweries No control panel, Figure 7: Cellar control panel of an that were more likely to automated cleaning system using a embrace and adapt technology no buttons, digital display. similar to that already in use. no confusion. -Photo supplied by BLCS Ltd With breweries now mostly Some of our many customers who have purchased, used or recommended our system or The systems designed by us: Beer Clear Group UK J.D.Wetherspoon, Greene King, Harvester, Hilton The Beer Clear Group has been the UK's number one beer line cleaning company since 1993. During this period Hotels, RAF Clubs, Houses of Parliament, Charles we have been working hard on behalf of pubs, clubs, hotels and restaurants saving them both time and money. Wells, Punch Taverns, Mitchells & Butlers, Youngs, Our company remains number one due to our commitment to providing a 'first class' and reliable service. During the next 12 years we will continue to save more landlords, time and money. Guaranteed! Hungry Horse, Pitcher & Piano, Ringwood Brewery, Daisychain Inns, Bowlplex, Yates Ha Ha Bars, How can we save you money? Using our unique system you can reduce your beer line cleaning from once a week to once every three weeks. To Stagnetto – Gibraltar, Pripps – Sweden, make things even easier, we visit every three weeks to check our equipment and clean you beer lines for you, Brewers Fayre, O’Neills, Goose, cutting out the hard work. Using Beer Clear's service will cut your annual wastage due to beer line cleaning by a considerable amount. Universities Nationwide.

How does it work? Beer Clear uses special equipment that greatly cuts down the amount of yeast that sticks to the beer line www.phoenixabc.com between the keg and font head and hence the amount of bacteria present. [email protected] Contact us today... Technical Support - 0870 761 9578 Tel: 0191 565 9393 New Customers - 0800 007 5478 Mobile - 07968 680061 General enquiries - 0845 021 BEER (2337) www.beerclear.co.uk

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 27 DISPENSE What makes a ‘Platinum Pub’? Delivering a great beer experience

Delivering a ‘great beer they visit. The ‘Beautiful Beer ¥ Cellar condition evaluates the experience’ to a Award’is offered at two levels, Gold overall cleanliness and customer is a challenge and Platinum, and successful appearance of the cellar. for any pub or bar. But, licensees are awarded an appropriate ¥ Cellar dispense looks at the plaque for display outside the pub. equipment delivering the beer what do we mean by a from the cellar to the point of great beer experience The Gold Award sale at the bar, with particular and how can we assess The Gold award is for pubs offering emphasis on the cleanliness of and measure it? excellent beer and assesses pubs on the beer lines, temperature all aspects of beer quality from cellar control and handling of cask management through to dispense at beers, where applicable. By George Philliskirk the bar. The assessment is carried out ¥ Bar area monitors and scores Beer Adademy independently by the trained glass cleaning, fridge assessors of Cask Marque, a well temperatures and dispense established and respected body techniques. he British Beer and Pub experienced in the assessment and TAssociation, BBPA, a UK based auditing of beer quality and cellar A total of 100 marks are available trade association of brewers and pub management. The assessment in the four point inspection, with the retailers representing 98% of the beer process comprises a structured pass level a demanding 85 marks. brewed in the UK and more than half inspection and audit of both cellar For the beer quality evaluation, of its 60,000 pubs, has recently and bar areas as well as a demanding five different beers are selected by launched the Beautiful Beer Awards evaluation of the beers sampled at the the assessors covering the range of scheme to recognise and reward pubs bar. The assessors work to strict beers on offer. Each beer is and bars serving excellent draught guidelines laid down by the Beautiful individually checked for correct and bottled beers. Beer Standards Group, a small serving temperature, clarity, The Awards scheme is part of the committee of experienced industry head/gas rise and taste/aroma with Beautiful Beer campaign which is personnel representing brewers and up to 5 marks awarded for each Informing the customers: designed to encourage consumers to pub operators. The ‘Beer Cellar and feature. Each beer must score at least Below right: Part of the choose beer as their preferred drink Bar Inspection’form is used as the 16/20 with a total score of at least menu from the White on more occasions. Ensuring that scoring sheet for the assessors and is 85/100 over the five products needed Horse in London with pub customers enjoy a positive divided into 4 distinct areas: to pass this section. The Gold both beer and wine experience of beer is one of the ¥ Cellar management rates the assessment is tough and deliberately recommendations central platforms of the campaign organisation of the cellar from a so if it is to be seen as a credible and the Awards scheme is designed perspective of layout, standard. To date, the pass rate is Below: Part of the beer to give pub-goers a ‘badge of quality temperature control, stock under 70% which is a testament to list from Noerrbro assurance’to help them make an management and storage as well the rigour of the standard and the Bryghus. informed choice about the outlets as cleaning regimes. assessment process. However, this

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 28 Gold award should be seen as the Mine host at the White benchmark for any pub or bar Horse on Parsons Green serving beer Ð anything less is in London Ð Mark indicative of a less than satisfactory Dorber. service to the pub customer!

The Platinum Award The Platinum Award is the supreme accolade given to a licensee for delivering a great ‘beer experience’ in his or her licensed premises Ð but what do we mean by a great beer experience? As an architect of the Platinum Award and in drawing up the Platinum standards and guidelines for assessors, I was prompted by my own experiences of what makes a great place for drinking beer. In particular, I became focussed on two of my favourite haunts, one in London and the other in Copenhagen. The White Horse in Parson’s Green, London (just off the fashionable Kings Road) has over the in their branded clothes and aprons, and a courtyard beer garden. Opened “The Platinum last 25 years or so rightly established they are both comfortable and in 2003, the microbrewery brews up Award is the itself as an outstanding pub. Winner knowledgeable in talking about beer. to 200 hectolitres a month, with supreme accolade of the ‘Morning Advertiser Pub of Mark Dorber goes to great lengths representative beer styles from all the given to a licensee the Year’for 2005, it is widely to educate his team about beer major cultures. Up to 10 different, for delivering a great recognised as a pub of excellence. generally and the beers on sale in freshly brewed draught beers are ‘beer experience’ in So, what makes it special? Firstly, particular. New White Horse staff available from the brewery on a daily his or her licensed the licensee and manager, Mark attend the Beer Academy’s one-day basis, supported by imported bottled premises – but what Dorber, is genuinely passionate (and Foundation Course held once a beers from around the world. The do we mean by a extremely knowledgeable) about month at the pub, and Mark holds Noerrbro Bryghus is the inspiration beer and this passion is transmitted regular staff beer and food (and of ex-Carlsberg Master Brewer great beer throughout the pub. Walk through the wine) tastings in the pub where Anders Kissmeyer, and his passion experience? As an doors and it is immediately apparent chefs and bar staff meet to taste and for beer is reflected in the wonderful architect of the that this is a place about beer. A evaluate the latest beer and food range of hops and malts used to craft Platinum Award and collection of classy beer and brewing offerings. The White Horse is a great his beers. in drawing up the memorabilia tastefully adorns the meeting point for beer and food. Not From its opening in September Platinum standards walls of the main bar area, which is only does the extensive menu list a 2003, more than 20 different beers and guidelines for furnished in a mix of solid wooden varied range of superbly cooked have been brewed, ranging from assessors, I was tables, benches, chairs and food, the printed menu is augmented Belgian Ðstyle wit beers, through prompted by my comfortable sofas arranged on a well by the ‘Cellarman’s choice’– a ambers, classic India Pale Ales own experiences of worn wooden floor. It is obviously a recommendation of a suitable beer (‘Bombay Pale Ale’is my what makes a great place to meet, talk, drink and eat. The (or wine) to enjoy with each and favourite!), delicious stouts to a 12% place for drinking bar dominates the room and with its every dish. Needless to say, the ABV barley wine. Like the White beer.” great collection of draught beers, service from the cosmopolitan staff Horse, the Noerrbro Bryghus is hand-pull and keg, are badged in is immaculate, with beer and food clearly a beer place. In addition to the front of the immaculate dispense served in tip-top condition by people highly visible modern brewing plant, fonts. To quote one highly respected who clearly enjoy what they do. the beers are prominently listed drinks writer in the UK, ‘Neither a behind the bar and customers are fusty commune for cask ale bores Copenhagen each presented with a very nor a poncey podium for trendy In outward appearance, the Noerrbro comprehensive ‘Beer list’(in Danish foreign imports with more style than Bryghus (‘brewhouse’) in or English) detailing all the beers Ð substance, Dorber has instead Copenhagen is quite different to the ingredients, style and excellent created a beer list teeming with White Horse. Housed in a red- tasting notes. Like the White Horse, flavour, tradition and quality’. In bricked former metal factory dating the beer knowledge of the bar staff is addition to around 15 draught beers, back to 1857, it has undergone outstanding (in English as well!). the bar fridges and cold room are considerable restoration, providing a Around 50 people are involved in home to more than 80 bottled beers rustic framework for a modern, brewing, serving both the beer and from around the world, supported by minimalist interior and features the food as well as preparing the beautiful branded glasses on display typically Danish furniture and plenty meals. (and use!) at the bar. A chalk board of natural light. Located close to the This total includes a ‘Beer and detailed beer list guide the lakes in central Copenhagen, it Ambassador’who is tasked with staff customer on the wide range of beers contains a microbrewery, a two- training, guiding customers around on offer, but if in any doubt, ask the storey restaurant accommodating the brewery and talking about beer. A staff! Not only do they look the part 160 guests for lunch or dinner, a bar comprehensive library of books

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 29 DISPENSE

Noerrbro Bryghus in Copenhagen

The brewpub exterior. Outdoor dining with all weather awnings.

Inside showing the clean modern lines of Scandinavian design. Diners can watch brewing operations as well.

“A beer menu about beer is also situated in the Platinum Award must encompass all encourage sampling of different should give the ground floor bar area, enabling the requirements of the Gold Award beers. consumer clear customers to sit in the comfortable (also part of the assessment) but guidance on what chairs and sofas and browse the measuring qualitatively and Choice of beers to expect from library whilst enjoying great beers. quantitatively an ‘experience’ is not Are there at least five styles of beer Again brewers, chefs, bar and that easy, so I created four separate available? Can the bar staff describe tasting a beer restaurant staff meet regularly to taste areas of assessment: each style of beer available? together with and discuss the beers and food A great beer experience should offer background on the available. Recommendations on Visibility of beers on sale consumers the choice of several style and beers to enjoy with the food are made Is a comprehensive list of beers different beer styles and not just a ingredients of the on the menu, but all the staff (again available for sale clearly visible? choice of brands of the same style of beer. These latter looking the part in branded shirts and How does the consumer know when beer. Bar staff should be able to factors stimulate aprons) have the confidence, he walks into the premises that this is describe the key features of these interest and personality and knowledge to guide an establishment with a range of styles and guide consumers with their encourage and help customer in making choices. beers which mark it out as a special choices sampling of Each beer is served in its’ own beer place? A bar with fonts and different beers.” distinctive glass, with each beer pump clips displaying the beer range Presentation presented badge-facing on its own is an obvious sign and a useful clue Serving drip mat. And the beers taste great! but will not include bottled beer. ¥ is the beer served in the Really good places will also appropriate branded glass? Measuring ‘experience’ prominently display a full list of ¥ is the brand logo facing the Based largely on my experiences at beers for sale. This may be a simple customer at serving? the White Horse and the Noerrbro chalkboard, a printed list of beers, a ¥ is the beer served accordingly to Bryghus, with the Beautiful Beer table talker or as a ‘beer menu’. the brand specification? Standards Group, I put together the A beer menu should give the ¥ is the glass clean? assessment criteria for the Beautiful consumer clear guidance on what to Glasses Beer Platinum Award, with the expect from tasting a beer together ¥ is a range of glasses available to primary consideration “Does this with background on the style and meet the range of beers on sale? outlet deliver a great beer experience ingredients of the beer. These latter Different measures and styles lend to the consumer”? Clearly, the factors stimulate interest and themselves to trial buying and

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 30 aware of the range of glasses available achieved in each section, with 60/80 for all four sections. To date, only a handful of outlets have been assessed for Bar staff the Platinum Award but the results are encouraging, with ¥ do they look the part? Aprons and branded clothing only one failing because of inadequate beer range and lack present a professional image associated with selling a of staff knowledge. quality product Ð dirty jeans and faded football shirts do The Beautiful Beer Awards are tough to win Ð and not! rightly so! In the UK, beer sales in the (pub and bar) trade ¥ do they interact well with the customer? Are they have declined dramatically over the past twenty years as friendly, welcoming and helpful? competition from other alcoholic drinks, (notably wine) cheap off-trade (supermarkets) prices and rising consumer Beer and food expectations have dulled the enthusiasm for beer in pubs. ¥ does the food menu make recommendations on beers to Reversing or even halting this decline will not be easy drink with the food options? but it must start by addressing the fundamental issues ¥ do the staff make beer and food recommendations? about both the quality of beer offered in the bar and the ¥ are the staff trained to make recommendations? whole beer experience. It can be done Ð but don’t take The author my word for it, try the White Horse, The Noerrbro After completing a Ph.D on Each section carries a maximum of 20 points in the Bryghus or any pub where you see the Beautiful Beer yeast research at assessment process and a score of at least 10/20 must be Platinum Award plaque! Birmingham University‚s Brewing School in the mid- 70s, George Philliskirk has spent almost all his working life in the brewing industry where he was How to become a Beautiful Beer Platinum pub Head of the Technical Dept. for Carlsberg-Tetley George Philliskirk’s article explains the standards menu that they would complement. The menu is Brewing. In 2004 George you have to attain to receive the Platinum displayed on all tables. The pub bought new, joined the Beer Academy, accolade and plaque which shows customers that stemmed half-pint glasses, which will be used to an educational trust a beer experience awaits the other side of the pub serve all beers apart from those with their own dedicated to helping people understand and door. If you think pubs in your estate have what it branded glass. appreciate beer. He is a takes, do not hesitate to contact the Beautiful Jas summed up: “Preparing for the assessment member of the BBPA's Beer Hot Line on 0207 627 9159 or register on line made us rethink our approach to beer in the pub. Beautiful Beer Awards at www.beautifulbeer.com. We are all now more knowledgeable, confident Standards Group. The Salisbury in Covent Garden (pictured) was and enthusiastic about beer and that’s having a He frequently presents beer tastings in the media, the second pub in positive effect on most notably on the Britain to achieve customers’ perception of Richard and Judy TV Show, the Beautiful Beer the pub. It’s been a great various radio programmes Platinum Award. experience and I’d as well as at the BBC’s The situation was certainly recommend it to Good Food Show at the slightly different other pubs which care NEC and Earls Court where he is introduced to the from the White about their beer.” audience as ‘The Beer Horse which had Over at the Swettenham Doctor’! been a beacon of Arms which is near excellence for Congleton in Cheshire, years. Staff at the Frances Cunningham is For more information Salisbury read the licensee of the first free visit: www.beautifulbeer.com about the Platinum house to gain the Platinum and: standard and Award. Frances told the www.beeracademy.org decided to go for it. Morning Advertiser that Manager Jas she would not have Teensa thought he minded failing as it was a was about 90% great exercise to get the there as the pub staff to appreciate more has always prided about beer. Her hard work itself on its beers. paid off. The pub web site As we go to press, He worked with even lists the beers on there are four Spirit Group Beer offer with tasting notes. Platinum pubs in and Bar Experience The Cherry Tree at Stoke the UK: Manager Mark Row is our old friend • The White Horse, Peters to invest Michael Parsons’ local and London SW6. time and resources the current Editor can only • The Cherry Tree, Stoke Row (near to improve the total describe the quality of the Henley-on-Thames, ‘beer experience’. Brakspears on sale as Oxon). The Salisbury ‘nectarial’ from his • The Swettenham team attended a beer appreciation course so that occasional visits! So good luck to these Platinum Arms, Swettenham staff could describe the beer portfolio and pubs, the effort will translate on to the ‘bottom (near Congleton, recommend matching foods. Jas created a new line’ and the Cherry Tree will have to make a larger Cheshire). • The Salisbury, St beer menu, which includes tasting notes for each car park or else poor old Michael will have trouble Martin's Lane, of the pub’s 20 beers and items from the food getting into his drive! Covent Garden, London WC2.

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 8 ¥ August 2006 ¥ www.ibd.org.uk 31