Stockport-based brewers, Robinsons, have launched a new quality assurance scheme. Named ‘Best in Glass’, the initiative is a quest to improve beer quality across their 260-strong tenanted and managed pub estate.
The aim is for the new initiative to seamlessly knit together Robinsons annual beer quality audit, Cask Marque audits, training records and Vianet data (line cleaning, yield and cellar temperature) to create a 360 suite of insights that allow Robinsons, and their licensees, to collect, analyse, and take action on data. All of this will help them improve and optimise beer quality, reduce waste, maximise yields and sales, raise pub cellar standards, and recognise and reward the beer quality heroes.
The new rigorous audit checks are weighted heavily towards areas that impact beer volume. Line cleaning, cellar temperature, product quality, and a zero tolerance for filter pans are all on the agenda along with 4 different training schemes to ensure tenants and their staff are educated and empowered to store and serve the best quality beer for their customers.
Allen Bellamy, Robinsons’ Trade Quality Brewer explained: “At Robinsons we’re fully committed to great beer quality. We know how important it is to cask drinkers – in fact to all drinkers, and we know that every pint has to be as perfect as the last. That’s why, we invested in one of the UK’s best breweries, employ an entire team of beer testers, run monthly beer quality training, and have a brilliant technical services team.”
“When our beer arrives in a pub’s cellar, it’s in immaculate condition, ready for our licensees to pour the perfect pint. The last vital part of the brewing process is in the pub itself and there’s a very strong link between the condition that a cellar is kept in and the quality of actual beer in the glass, so making sure our licensees properly look after the beer and keep it in tip top condition is key.”