Unit 216 (2bs6) and Unit 215 (2bs5) Hand-out
Maintain cellars and kegs & clean drink dispense lines
Keywords
Barrel
Beer Engine
Best Before Date
Bright Beer
Cask Conditioned
Chocks
Delivery Note
Python
Scotches
Sparkler
Stillage
Sump
Cask Tap
Dispense Tap
Yeast
Sparkling Ales
Brewery 36 gallon vessel for holding beer
Means by which cask conditioned beer is
drawn from cask by hand pump
The date before which beer should be
sold to ensure quality
Beer or lager conditioned at the brewery
Ales which continue to mature in the
cask
Wooden triangular blocks of wood
Note from brewery detailing goods
delivered
Beer lines gathered together in an
insulated and cooled sleeve
See chocks
Fitted to the spouts of dispense taps to
create required amount of head
Wooden structure on which casks are
placed for dispense
Pit or well in the cellar for the reception
of water etc which is then pumped to
main drains
Driven into casks through the keystone
to which beer lines are connected
Controls the supply of beer into a glass
of beer
Single celled micro-organisms that
ferment sugars to alcohol and carbon
dioxide (CO2)
A bottled beer, produced by Coopers. It
is fermented in the bottle and looks
cloudy, due to the sediment in the bottle.
Handout prepared by: Rob Hughes (V1 – Dec12)
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MAINTAIN CELLARS
MAINTENANCE OF CELLAR STANDARDS
The cellar is a beverage storage area and should be a room or store
which is temperature controlled and situated at any level of a hotel or
public house. It may contain a wide range of beverages including:
 keg beers and ciders
 cask conditioned beers
 tank beers
 bottled and pre-packed products (for example beers, ciders, spirits, wines and soft
drinks)
All these products are food products and as such are required to be stored in hygienic
conditions which must follow statutory food regulations.
CLEANLINESS
Keeping the cellar clean and tidy at all times should be one obvious
and golden rule.
 Spilled products must be wiped up immediately.
 All utensils must be cleaned immediately after use and stored
on shelving made from impervious material.
When any area of the cellar, including walls, ceilings, floors, drains and access areas are
being cleaned, protective clothing must be worn. Information on all chemical products
provided under the Control of Substances Hazardous to Health Regulations 1988 (COSHH)
should be referred to before use.
NO CHEMICALS OR DISINFECTANTS SHOULD BE KEPT IN THE CELLAR
AT ANY TIME. PETS SHOULD NEVER BE ALLOWED ACCESS TO THE
CELLAR.
STORAGE
The cellar is an area which may be visited by the Environmental Health Officer (EHO) at any
time product storage and must comply with Health & Safety at Work regulations.
Beer, like milk, absorbs foreign flavours. For this and other reasons the cellar should never
be used as a storeroom for fruits and vegetables, fruits carry wild yeasts which can
contaminate beer and fertilizers used to grow vegetables also pose a contamination threat.
Anyway who wants onion flavoured beer?
CELLAR FLOORS
Floors should be scrubbed regularly using a chemically formulated agent to prevent the
development of mould and fungal growths. Dilute beer line cleaner swilled off with cold
water is often suitable. Bleach, disinfectant or chloride should not be used.
The area must be mopped dry after cleaning.
DRAINAGE
Drains and gullies must be kept clean and fresh to prevent odour and contamination.
Handout prepared by: Rob Hughes (V1 – Dec12)
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Sumps must be thoroughly cleaned at least weekly using a chemically formulated agent.
Dilute beer line cleaner is often suitable. Bleach or disinfectant should not be used.
WALLS AND CEILINGS
Walls and ceilings should be painted to provide a washable impermeable surface.
Antifungicidal paint can be used to combat damp or fungoid problems.
A routine cleaning schedule should be adopted using a chemically formulated agent.
VENTILATION
Adequate ventilation can assist in the prevention of damp and fungoid problems. However
draughts should be avoided. Air shafts and air bricks should be kept clean and free from
rubbish. Regular ventilation will assist in the dispersal of any accumulation of CO2 (carbon
dioxide) gas.
LIGHTING
Adequate lighting is essential and must comply with relevant
legislation so that all work can be carried out safely and effectively.
Procedures should be implemented to report, and if necessary
isolate, any damaged or faulty item before repair by a suitably trained
person.
A notice displaying 'Electrical Shock Treatment' should be placed in a prominent position
where electrical equipment is used. Only persons instructed in electrical safety and the use
of specific electrical equipment should be allowed to use such equipment. Only qualified
electricians should be allowed to undertake the installation, repair or extension of mains
wiring.
Electrical cables must not be allowed to remain in a position where they can be damaged.
Any portable electrical equipment which is liable to get wet when floors are being washed
must be switched off, and moved to a place of safety.
TEMPERATURE
The cellar needs to be kept a constant temperature: 10–12°C / 50–55°F
This is the ideal temperature range to:
•
ensure the maximum flavour of the beer
•
hold the naturally produced carbon dioxide in cask ales
•
allow the fining process of cask ales to operate most effectively
•
help additional cooling equipment to work effectively
Remember a constant cellar temperature is the key to success.
HUMIDITY
The level of humidity (dampness) in the cellar should be kept as low as possible. Warm
moist conditions provide an ideal environment for yeasts, moulds, bacteria and insect pests
to develop and thrive.
It is good practice to open the cellar door for periods to allow fresh air into the cellar.
Handout prepared by: Rob Hughes (V1 – Dec12)
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SECURITY
Unauthorised persons, such as members of the general public or any employee who has not
had training appropriate to the equipment and/or products, should be excluded from entry
to the cellar.
The security of products and equipment should be ensured by fitting suitable locks to all
access points. Never leave keys in locks or places where people may easily find them.
Advice can be obtained on security from the police crime prevention officer.
CELLAR EQUIPMENT AND MACHINERY
All cellar equipment should be kept clean and regularly checked to ensure they are
operating correctly.
AIR CONDITIONING UNITS
The cool air from air conditioning is designed to blow when the cellar
temperature rises. The compressor does not run continuously. Turning it off
for periods will not save energy as it will work harder after being switched
back on.
Cleaning Procedure
You will need a sponge cloth, sprayer and suitable cleaning agent. If the unit is wall mounted
you will need a set of steps.
 Switch off the unit and unplug it
 Make up cleaning solution, then using sprayer, spray evenly over the surface
 Wipe down the surface with a damp sponge cloth
 Rinse the cloth in clean, warm water and wipe surfaces again.
 Allow to air dry
General Maintenance




Check the thermostat daily to make sure it is set at the correct temperature
Check the fan unit for signs of over-icing
If the unit has a water outlet pipe, this may need to be cleared periodically by
pouring hot water down it
Check and record the temperature of the cellar each day
BEER COOLING UNITS
Beer cooling units can be split into two types:
Absorption
Vapour Compression
Cleaning is confined to the surface of the unit. The air outlet and inlet grids should be
cleaned frequently. The interior grids may be vacuumed or brushed every few months.
Every week check that coolers are topped up with water to the overflow spout.
Activity 1
1. What are the main duties of a 'cellarman'? Complete each arm of the spider diagram,
adding more arms if necessary.
Handout prepared by: Rob Hughes (V1 – Dec12)
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Handout prepared by: Rob Hughes (V1 – Dec12)
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2. Beer and wine must be stored correctly. Make a list of the ideal cellar conditions for
each.
Handout prepared by: Rob Hughes (V1 – Dec12)
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3. Make out a clear, brief notice for storing each of the following products:
4. Why is wine stored horizontally on racks?
Handout prepared by: Rob Hughes (V1 – Dec12)
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5. What happens to quality red wine if the storage temperature is too low?
6. If quality red wine is kept in conditions which are too hot, what happens to the
wine?
7. What happens to wine stored in bright light?
8. If a cellar is too humid, what will happen to the wine bottles?
9. What may happen to wine corks if the atmosphere in the cellar is too dry?
Handout prepared by: Rob Hughes (V1 – Dec12)
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SECURITY OF STOCK
A great deal of costly stock is stored in cellars so they need to be secure
at all times. All stock records should be completed accurately and
efficiently to avoid any mistakes being made which could lead to staff being
under suspicion, causing distress and unpleasantness. If the correct
procedures are followed this can be avoided.
Activity 2
Write a list of instructions for employees to follow to maintain the security of stock in the
cellar. Each instruction should be brief and clear.
Handout prepared by: Rob Hughes (V1 – Dec12)
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CELLAR WORK
You have to organise your work very carefully when you work in a cellar as there are many
routine tasks to carry out, for example:
 regular temperature checks
 regular checking of refrigeration units
 stock taking
 regular checking of ice making machines
 weekly washing down of beer cellar
Some of these tasks will be carried out daily while others will be weekly or even monthly
depending on the task and the establishment you work in. Cleanliness forms a large part of
any routine cellar work and should never be neglected. Remember, you must follow all the
health and safety, and food hygiene, legislation as well as your own establishment's
regulations.
Employees new to cellar work are given advice cards with the most important points about
cleanliness and maintenance listed briefly and clearly.
Cellar work involves plenty of bending, stretching and lifting. Many of the
loads you carry will be heavy so it is important to wear protective footwear
and use the correct lifting techniques or you could injure yourself.
 Never try to lift loads which are too heavy for you
 Use a sack barrow or keg trolley whenever possible
There are many dangers in a cellar. It is up to you to protect yourself and others. For
example, if you use a trapdoor, lift or hoist when drinks are delivered to the cellar, make
sure someone guards the shaft to prevent accidents happening, not only to staff but to
members of the public. Remember, most workplace accidents are caused by:
people making mistakes faulty equipment untidy/unsafe working areas
Handout prepared by: Rob Hughes (V1 – Dec12)
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Activity 3
Complete the following advice cards.
1. Think carefully about lifting techniques or if you are uncertain, consult a book which
gives advice then make a few notes so that you can help a new colleague about the
correct lifting procedure.
Handout prepared by: Rob Hughes (V1 – Dec12)
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2. List below any activity that can cause injury or illness if they are not completed
correctly, listing the safety precautions you would take for each activity.
Handout prepared by: Rob Hughes (V1 – Dec12)
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PREPARE KEGS AND GAS CYLINDERS FOR USE
KEGS AND GAS CYLINDERS
Gas can be a dangerous substance and should always be handled
carefully and correctly.
Keg beers have been pasteurised to help to preserve them. Some
have also had carbon dioxide added to them to provide the beer
with more sparkle. The beer in kegs comes ready to serve and has already been filtered and
chilled at the brewery and is served under pressure. Kegs should be kept in a cool place and
should never be left out in the sunshine.
Carbon dioxide cylinders come in 3 sizes:
7lb
14lb
28lb
CHANGING KEG/GAS CYLINDERS
In busy establishments kegs are sometimes linked together so that it isn't necessary to
change kegs as frequently but a careful check should be kept so that a keg is ready to change
immediately it runs out.
Activity 4
Look at the Health and Safety Regulations to complete a list of do's and don'ts, include
points about the following:
the position of a cylinder in a cellar
DO
DONT
what to do if a safety cap is leaking
DO
DONT
where and how to store spare cylinders
DO
DONT
advice about safety caps
DO
DONT
Handout prepared by: Rob Hughes (V1 – Dec12)
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positioning of storage area for spare cylinders – full or empty
DO
DONT
If the pressure is too low
DO
DONT
Change a keg?
DO
DONT
Keg beers are ready for service when they are delivered. Write below the correct
procedure for changing a keg.
Handout prepared by: Rob Hughes (V1 – Dec12)
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CLEAN DRINK DISPENSE LINES
CLEANING A DRINK DISPENSE SYSTEM
•
•
It is essential to clean and maintain taps, pipes and dispense lines
regularly and thoroughly otherwise it could:
spoil the quality of the beer, lager or cider
lead to beverages being wasted
Each of these could mean a loss in sales or customers. Watch cleaning in progress in your
establishment.
Activity 5
1. Although called the Food Hygiene Regulations, these regulations apply equally to drinks.
What are the main points from the legislation that you should bear in mind when you are
dealing with beverages. (Check the Food Hygiene Regulations if you need to.)
2. What advice would you give on the following points, in regards to the Food Hygiene
regulations;
CLEANING BEER TAPS
CARING FOR THE BRUSHES USED FOR CLEANING DISPENSE SYSTEMS
DEALING WITH BEER LEFT IN THE PIPES AFTER CLOSING TIME
ACCIDENTS WITH BLEACH
CLEANING IN-LINE COOLERS
Handout prepared by: Rob Hughes (V1 – Dec12)
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3. Write a clear set of instructions on how to carry out the cleaning process that can be
easily followed. Use these 2 headings for your instructions and number each point to show
you can use both systems
Automatic Line clean
Manual Line clean
4. It is most important that you handle detergents carefully: they are dangerous substances if
misused.
Think carefully about handling them, check detergent containers for instructions, look at
Health & Safety legislation and your establishment's guidelines, then draw up a list of do's
and don'ts so that someone following your guidelines exactly would be able to handle
detergents without any problems.
DO
DON’T
Handout prepared by: Rob Hughes (V1 – Dec12)
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