Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68Holchem, the UK leader in hygiene technology solutions, has added a range of wipes to its product portfolio. The Hyperwipe range is a colour-coded range of lint free wipes specifically designed for the beverage sector. The wipes are strong, high quality and non-woven ensuring they are non- abrasive. They also offer high absorbency qualities that are essential to help clean up quickly and ensure the job is done to the highest standard first time. The range is equally strong wet or dry and is a food safe product. The range is available in centrefeed and large folded formats helping to reduce waste and cost. The centrefeed product can be dispensed from the Holchem centrefeed roll dispenser system to control cost in use. Nick Edwards from Holchem said: “The new Hyperwipe range is available in a number of colours that can be used in different situations thus reducing the threat of cross contamination. The consistent quality means they give continuous peace of mind to the user. They are also competitively priced ensuring budgets can be managed effectively.” Proper cellar temperature …… between 11-13 degrees, this should remain constant as kegs and casks can take up to 2 days to adjust, if a cellar is too warm beer will FOB, to cold beer can go flat and there is a risk of haze in both keg and cask Have set opening and closing procedures………. turn off all dispense gases at close of play, (this reduces risk, saves potential overnight leaks and helps by reducing potential over carbonation of slow selling keg products. Remove all dispense nozzles and soak overnight (do not use soda water, just use either sanitizing tablet’s or very hot water) Hard peg any casks or turn off vent if using vertical extraction, this helps maintain condition, and remember cask only on serve 3-4 days max Regular equipment checks, daily and weekly including, temperature, top up and check all coolers are on and operating correctly (ice bank and re-circ motor is on) plus under bar coolers, check stock rotation, gas fittings and drops. Cleanliness of the lines and connectors……… this should always be done on a regular day with the suggestion that line cleaning is carried out when stock levels are the lowest ie the day prior to your main delivery……….. Line cleaning is all about maintaining quality and not about cleaning lines because they are dirty, special attention needs to be directed to keg couplers, cleaning sockets , cellar bouys/fobs and extractor wells Cask lines should be flushed with fresh cold water between each cask, tapped and vented correctly and served 3-4 days max Glass maintenance is essential if you do everything else correctly and then serve the product in a dirty glass or wrong glass you might as well of not bothered! Simple rules, maintain your glass washer, remembering its only for glasses, remove and clean filters daily, leave machine open overnight allowing to breathe check detergent and rinse aid levels, regularly renovate your glassware its simple with both powder and liquid products available. Match product to glass, it’s going to look good and taste better. Good clean glassware will help maintain the head. Make sure pints are poured correctly - this will help you maintain your yields and resulting in a …………….. 3% increases in sales if you serve the perfect pint Ignoring any one of those factors can quickly lead to poor quality, excess wastage, a bad reputation and loss of custom. 34% of consumers will go to a different outlet if quality is poor. 49% of consumers will not order the same drink if quality is poor. 53% of consumers will pay more for a good quality product. Stephen Trezona Managing Director, Clear Brew Ltd For more information visit: 36 BREWING & BEVERAGE INDUSTRIES BUSINESS Holchem launches Hyperwipe range Best practice for licensees For more information visit: Showcase HYGIENE & RESOURCES Remember that good quality beer comes from a range of factors, says Stephen Trezona, MD of Clear Brew Ltd 36_Layout 1 30/10/2016 14:48 Page 1