Carry out cask beer preparation and racking in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out cask beer preparation and racking in brewing. This standard details how the skills required in monitoring and maintaining storage systems are important to the product safety and quality. It also covers improving systems and communications, evaluating procedures and recommending appropriate changes. This standard also covers understanding the principles of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing. It covers the purpose of cask conditioning, the use of finings, hop preparations, cask installations and cask storage. This standard is for you if you are involved in monitoring storage systems and procedures where you require a broad knowledge and understanding of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing.
Performance criteria
You must be able to:
Monitor storage systems and procedures
monitor and follow hygiene, health and safety and environmental
procedures
maintain control systems to monitor the condition of materials and
the storage facility
maintain control systems to limit risks and comply with legal and
company requirements and evaluate their effectiveness
complete the necessary documentation in accordance with
company procedures
Recommend areas for improvement and communicate with
others
evaluate handling and storage systems and procedures for
effectiveness and find areas for improvement
evaluate the impact on operations of any deficiencies in control
systems and procedures and take the necessary relevant action
make suggestions for improvement to the relevant person
establish and maintain spoken and written communication with
your managers and colleagues
Knowledge and Understanding
You need to know and understand:
the organisational health and safety, hygiene, environmental and
quality standards and instructions
the personal protective equipment required
the work area tools and equipment needed
why it is important to check the cleanliness of work area, tools and
equipment
what the purposes of cask conditioning are
why it is necessary to control yeast concentration and count
what the typical yeast concentrations and count values are
how to condition residual fermentable sugars
what the typical residual fermentable sugar values are
why residual fermentable sugars are retained
why priming sugar is added
what the origin, nature and action of auxiliary finings are
what the origin, nature and action of isinglass finings are
how to store prepared finings mixtures before use
what the addition rates and procedures for finings are
the operating principles of a finings addition apparatus
what types of hops and hop preparations used for cask beer are
why hops and hop preparations are added
how to prepare and inspect casks for filling
typical cask racking installations
how casks are filled and how fill volume is controlled
typical temperature specifications for beer at racking
what the storage temperature should be during conditioning, in
the supply chain and at the point of sale
what factors influence shelf life of cask beer
how to deal with waste materials in accordance with
organisational requirements
- the need for records to be completed within agreed timescales
and to an agreed standard
- what should be communicated, to whom and why it should be
done
- the limits of your authority and the consequences of exceeding
them