Pure Quality underpins everything we do at Purity

Pure Quality is one of our three founding pillars, and is the way we have worked since day one. This ethos underpins everything we do from our people, our processes and our ingredients, all the way through to how our customers serve our beers. For us, it is essential that everyone who drinks a Purity beer, whether it's from a can bought from our brewery, or a pint purchased down their local, receives a great tasting, consistent, 'Pure Quality' pint. To ensure that happens we offer a comprehensive (in our view), industry-leading training programme ‘from Grain to Glass’.  This programme covers everything from the optimum environment in which the beer is stored, to what equipment is needed to handle our beers in the best way. Through our programme we want to be certain that our customers present their customers with the best possible pint of Purity.

 

Here's an idea of the sort of training we offer our customers.

Beer Environment

Purity ales are infact a food product. They should be stored and served under hygienic food standard conditions.

Store Cool

Store cool between 10-12C, all year round.

Cellar Unit

Use a cellar unit or heating unit to keep this temperature constant.

Keep it Clean

Wash down once a week with diluted line cleaner.

Cross Contamination

Wash down any spillages immediately. Don't store other foods (meats, vegetables, fruits), in the beer cellar.

Equipment And Handling

All the gear and no idea? Or a good idea but short on gear? Either way if you need support we can help…

Rack Casks

Rack all casks onto auto-tilts or gantries on the day of delivery, or as soon as space allows.

Taps

Make sure you have enough taps for all your casks and Tapd and vent on day of delivery (12 Hours)

Keep it Clean

Clean shive and keystone using diluted line cleaner and brush.

Cask Size

Use smallest cask as possible

Selling

Aim to sell one cask per day, and never have a cask on sale for more than three days.

Good Routines

Daily:

- Check cellar temperature. Release pegs of on sale casks.
- Check condition and taste of on sale casks before putting on sale.
- Wash down any spillages.
- Remove taps from finished casks, hard peg and seal with corks.
- Wash taps & store dry. ‘Put casks to bed’ at closing time by switching off taps and sealing with a hard peg.

Weekly:

- Clean all beer lines a minimum of once every seven days. Establish a routine eg. Thursday.
- Remove empty casks and kegs. Rack all casks. Store bottles away from casks and kegs.
- Thoroughly wash and scrub the floor and other souled surfaces with diluted line cleaner.
- Check ‘Best Before Dates’ on delivery, sell oldest dates first, chalk up preferred order.