![]() ![]() “There are no excuses for poor quality no matter where you live and work. ![]() All equipment from glass type to how the glass is prepared for use, cleaning techniques, fridge temperatures, machine cleanliness, the presentation of our keg room (spotless), regularity of servicing of lines, glycol tank efficiencies, gas pressures and types used, and regular servicing of all equipment to ensure high quality and prevent breakdowns.Īsked if country pubs have to approach draught beer any differently, due to transportation or other factors, the answer was an emphatic “No”. Every beer is scrutinised and staff are well aware of the need to pour every beer to present these as best they can” said Chris.“Like all publicans, I hate waste but if a beer is not properly presented, I would rather pour it down the drain than put up an inferior product in front of a customer. The biggest sellers are Coopers Pale and Hahn Super Dry. Sparkle 2 beerhouse plus#The Vine Inn offers 10 choices of beer on tap, plus a cider and CC. Hotel SA spoke to the hotel’s Chief Executive Officer to gain an insight into the secrets of success. However, as every publican knows, it takes more than good equipment to deliver the best draught beer to customers or as Chris describes it, “how the product hits the glass and retains its true taste, sparkle and marbling.Īrticle courtesy of the Hotel SA Oct/Nov 2018 edition. Chris Linden of the Vine Inn Barossa Community Hotel describes himself as “a beer tragic. So it’s no surprise that he oversaw the construction of a purpose built keg room at the hotel four years ago. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |