It appears that I touched upon a lively topic the other week in regards to brewery cleanliness. I’ve been fortunate to gain feedback and it seems there are a lot more people that feel the same as I do – or perhaps there are a lot of dirty brewers out there that had never realized how critical it is for your brewery to be pristine.
This week, we’re going to discuss the taproom – the public face of any small brewery.
Throughout my career, I have had numerous people say, “Hey, let me work in your taproom!” And at the very least, about three out of five times, my immediate internal response is a flat-out, all caps, “NO!” before they can even finish their sentence.
There’s a distinct, false notion that holding any professional role in the brewing industry is like living a fairy tale – simply stress-free and nothing but fun, fun, fun. Anyone who imagines this, couldn’t be farther from the truth.
Working in a brewery does not equate to having a party all day, every day. Sure, after double checking you’ve finished everything on your check list, you may absolutely enjoy some beers with your patrons. But first, you need a clear head, from start to finish.
If you read my previous article, you’ve already learned my first two life lessons for brewers. Now here’s number three to add to your notes:
“It’s not your money.”
As brewers, we all love ending our day by talking to the customers and sharing our self-cultivated beers, particularly after a grueling 10-hour workday. Nevertheless, while out in the taproom, I still can’t relax. I can’t help but notice some guy 2 meters away from me spill his third beer in twenty minutes. I also see the beer tender wasting 10% of the keg on improper pours.
And the kicker – the last, most tedious task of the night – when it’s time to go home, already an hour after last call, there is literally nothing more difficult than trying to get your patrons to wrap it up and head out.
Of course, we all love and depend upon our customers, but at the end of a workweek, that ultra slow trickle out, can seem quite literally endless.
Regarding the art of creating and maintaining a perfectly nuanced taproom, there’s a lot to discuss, so let me try to be concise. My targeted audience here is anyone who is aiming to get their foot in the door of the beer industry, as well as for anyone who is seeking advice or in search of ideas. I’d love to hear feedback on what works for you as well.
One size does not fit all – different beer styles and glassware make breweries unique.
Learn, learn, learn.
Before we get started, here are a couple of basic standards that you should consider before even contemplating whether working in a brewery tap room is the right fit for you.
Having a solid knowledge of beer styles, most importantly those which you’re pouring, is essential, must-know step number one in the tap room.
The moment a brewery calls you for an interview, begin educating yourself about the company. Once you’re hired, you must gain proficiency and fluency in your company’s background history and story immediately. Your brewery production staff should offer their company SOP’s (standard operating practices) along with hands-on training.
Having a Cicerone certification, or the equivalent, is always a plus. However, as many things in life prove to be, there’s quite a large difference between taking a test compared to the reality of life at the coalface. How to solve unexpected logistical or mechanical problems aren’t taught in the Beerstyles ABC.
The difference between the two (studying about beer and actually serving a beer) make it clear to see that these are two completely different backgrounds and approaches to the industry. (Please note, that this is my own professional opinion and not that of the Asia Brewers Network).
Likewise, having a good general knowledge of CO2 (carbon dioxide, the stuff that pushes your beer through the lines), how it works, and the potential hazards it may cause, is crucial as well.
Every tap set-up is different and all beers are carbonated differently, which makes learning every facet of each machine’s specific functions highly important.
The amount of beer I have seen being wasted due to bad pouring is mind numbingly frustrating so here’s a Top Tip for you would-be servers: if you show your new boss you understand beer down the drain is lost revenue you may be half way to an inclusion in his good books.
But remember, “It’s not your money,” – or is it?
After about five shifts working in the tasting room, there should be absolutely no excuses for ignorance, particularly in regards to your knowledge of the draft system and how to perfectly pour a small sample or a proper pint in one swift move.
Another note of importance – if your beer is anywhere between 4 to 5 degrees Celsius, you’re just wasting your beer and your time. And, if you still haven’t caught on yet: beer equals money.
The tasting room can be a busy place – set-up well to be prepared for anything
Set-up to succeed
Now we are going to get into everyone’s favorite topic – set-up and cleaning!
If you’re scheduled to be in at noon for a 1:00 pm public opening and you come in at 11:45 am – YOU’RE LATE!
Nothing is more irritating than working in the brew house on the weekends, when needed, to then see the tasting room staff roll in 10 minutes before the doors open, the prior night’s mess still partially lingering, far from being fully cleaned up as it should’ve been after closing up the night before.
To avoid this disaster, here are a few quick reminders to check off each time you’re about to open your tasting room:
- Kegs – they been changed out? Are they full? Are they cold?
- Gas – are your CO2tanks full and set correctly for dispensing?
- Beer – are all your beers pouring properly? TEST each by pouring a 4-ounce sample of each style in one move. How do they look? How do they taste?
- Glassware – are they all clean? Are all of the tables and chairs clean? Is the floor clean?
- Toilets – are the bathrooms clean? I have a brewer friend who had a mentor make every new hire clean the toilet on their hands and knees, then say he expected his whole business to be treated as such. That man was 100% correct, whoever he is.
This check list will encourage a high standard for every tasting room, taproom and bar.
You’ve got to be alert
You may be likely to have a glass or two with your customers, but you must still always pay attention to what’s happening around you. Maybe you missed that somebody spilled a drink and didn’t say anything and someone slips. Maybe you didn’t notice someone becoming over intoxicated (this could lead to a very messy No. 5 above to clean up). Maybe you just missed that a table needed clearing. All of these are cleanliness issues you’ll face every day that need to be dealt with immediately.
Obviously there are other important factors to your shift in the taproom like money, etiquette, costumer service, and more – but that’s for another day.
Breaking it down
Finally, we get to closing the tasting room. At some point, you’ve made last call and have granted your patrons time to get it together and finally, they begin slowly filing out.
The first thing to do is to clean your taps. Spray inside the tap nozzle with sanitizer and the plugs you can insert for them as well, if possible. Flush the drip pan with clean water, then scrub the pan and general area with soap and water.
Collect any left over glassware – because you’d already started doing that task throughout the night. Next, wipe down all tables and chairs – I like to use a super light acid sanitizer.
And lastly, before cleaning the bathroom and mopping all the floors with a light bleach solution, I suggest changing out all empty kegs.
So, if you’ve made it to the end of this article and maintain at least a slightly-above-average work ethic – you’ll discover that if you do the second half of the content of this piece, than you don’t need to worry about the first half.
Now pour yourself a beer and enjoy the completion of a hard day’s work. Cheers!
James.
