A full day customer focused course designed for Lessees, Managers and experienced staff. It covers in depth all the elements affecting the dispense and quality of lagers and ales.  This includes cellar environment as well as dispense equipment.  It covers aspects of front of house issues and, in particular, retailing standards. It also offers an opportunity to discuss current beer issues.

It is aimed at experienced people who are used to running and maintaining their beer cold stores.
The aims of this course:-

  • Raise the profile of beer cold store and equipment issues, which prevent excellent beer quality

  • Provide knowledge to correct them

  • Provide knowledge to prevent them!

  • Provide insider-knowledge on dispense systems and components

  • Reinforce the quality message from the retailers point of view

This is an interactive course with group sessions to ensure an interesting day. It can be run in pubs and certainly is not just about looking at perfect cellars in a classroom!  The course allows and encourages debate and discussion of real issues within the industry.  

“Good presentation, despite 20 years in the trade I found things to learn” The Anglers
“Learnt new things and boosted old knowledge.  Very informative” The Gregory Arms

enquire about this course