| Treatment of the beer. | | | | - Safe place to stock the beer and the cabbage |
| Beer is a living product, this means that it can get | | | | heartburn piping |
| spoiled if you don't treat it well. It is important that | | | | In the ideal cellar there should be only beer in it. No |
| extreme care will be taken when the it arrives in an | | | | empty dishes, cases, barrels and certainly no food |
| hotel or catering company. When composing an | | | | products and heating devices. A cooled cell must |
| assortment, a company will adept to the demands of | | | | have a constant temperature of 5 degrees. A cask |
| the public/guests. The guests are the ones that drink | | | | that is provided, needs at least 24 hours to |
| the beer in the end. There are companies that only | | | | completely adept to the temperature of its 'new' |
| offer3 types of beer, but there are also lots of | | | | environment. |
| companies that offer lots of different beer. In | | | | For catering industry companies with a large beer |
| generally is is provided by the supplier in cask, grasps | | | | turnover it is possible to work with a cellar beer |
| or barrels. When talking about barrels, you'll see that | | | | system. The contents of the beer tanks varies of |
| in general it will be in barrels of 20, 30 or 50 litres. In | | | | 100 up to 1000 litres. The advantages of a tank are: |
| a brewery during the production, there will be | | | | - Fast delivery |
| worked very hygienically to ensure the quality of the | | | | - No time for the beer to rest |
| beer. Otherwise the fermentation process could go | | | | - Practically no loss |
| completely different then expected. The | | | | - No need to tap some glasses in the beginning |
| development of other micro-organisms then leaven | | | | - No deposit |
| must be stopped at all cost. In spite of the fact that | | | | - Saving on cabbage heartburn |
| beer leaves a brewery in perfect quality, the chance | | | | - Less storage |
| of beer decay will always exist when it's at the | | | | - No carrying in the company |
| consumer. | | | | - No unexpected empty fuss when it's very busy |
| An ideal beer cellar must satisfy to the following | | | | - Easy to keep clean |
| points: | | | | In a cellar there can always be a separate room for |
| - Good accessibility | | | | bottles. Beer that nagist on the bottle, concluded with |
| - Considerable working space | | | | a cork, must be stored horizontally. When concluded |
| - Paved Floor, inclined to an evacuation pock. | | | | with a cap, it must be stored vertically. |
| - Presence of electricity and flowing water. | | | | |
