When you go to a pub where you’ve never been before, do you know right away if it’s a quality establishment?
I dare to honor, yes. Take a look in the cellar, for example. Self-loaning and security play a big role. Hygiene is the foundation of life. In the brewery and in the premises. There is no time when the fridge is clogged with flour or when the beer has microbial contamination. Never mind when you rub your fingers on the cards in the glass washer and pull out the hem. These are all signs that this is probably not the best pub.
And if a layman comes to the pub, whom I take and don’t let into the cellar, who should I remember?
It is similar. How to take care of hygiene, you can also find out. He should wash and rinse each glass, not pour beer into it. It goes without saying that it is also necessary to drink beer. the hunter will sometimes register that he got beer under the sea. You can tell if the glass needs to be washed again by the fact that bubbles form on the walls of the glass. this is the case when the stem collapses quickly. It must be properly thick and feed. When you drink the beer, it should form a beautiful ring on the glass. There isn’t even a time when you’re standing at the bar drinking beer…
How’s the temperature? Until you imagine that warm beer is not good. But what about beer too cold?
It’s not even time. If you take a glass out of the freezer and pour beer into it, it gets cloudy and doesn’t stir as it should. Don’t respect all its sensory characters, don’t respect that beautiful hop smell. Each joint requires its own optimal temperature.
He thought that the pills in the freezer were a sign that the company did something extra for people.
According to me, the ideal beer temperature is somewhere around six to seven degrees. On the other hand, it is not easy to tell which temperature is the right one. The ideal temperature for beer is when it is drunk in the pub. In the end, it’s always about the custom of tamgast. In the villages, they are used to drinking beer on epica, which often has a temperature of nine to ten degrees. In both cities, beer on tap and chilled bathtubs are the trend. Here, the consumer receives a beer at a temperature of 30 to 50 degrees.
Among other things, around you in Starobrno is to help the pubs to take care of the beer properly. How long exactly?
We are trying to extend the ban. We give them all our experience and advise them where they can stick together. The process is long and never ends, there are not many people in the establishments. Our beer is, I dare to say, great. Akort is a must-have, and it’s great from start to finish. So from the bottle and into the glass. That’s why there are sales representatives who regularly visit the pubs and supervise whether the staff is doing it right and if not, they can advise them on what to fix. I am a vertical business representative, and I personally visit our VIP customers in their establishments.
You must be really good at it. What should a quality master know?
Stock is knowledge about making beer. Today, there is a fra sweet course where Germans can learn the basics. But then there is the technical construction. You must indicate how the child is properly equipped for which pub. Like the type of fridge, like the type of beer line, like the tap and the like. You then have to combine all of this to make it the kind of brewery that produces quality beer in the end. However, it is also necessary to have a tasting test. In the event that the beer is not good, I must be able to identify whether the error occurred during production or you in the pub, when, for example, the pub neglected sanitation.
You’ve beaten the knees of the pub staff. m establishments you motivate them to finish, what advice do you give them?
Program mme vc. I’ll take it step by step. If the establishment complies with our rules and recommendations, receive a quality certificate from us. To the people who work in the pub, which is on the top level, I give Umlci a kick. But the certificate is not just a piece of paper, it’s useful. For example, we recommend these businesses on the website. It seems that if people want to go to a good pub, they should go here first. In short, we are trying to attract business orders. But there are pubs where you have to make mistakes to get to perfection. For him, we have a program called Vymazlen hospoda.
What does that mean?
For businesses, we have devised a sout. We have selected approximately 40 establishments. We want to embrace them and give them advice on how they could stick together. Do you want to have the perfect beer? Try chiseling this and this. In the end, he will appreciate it in the order, which will return to the pub regularly. In addition, voicemail is part of the program, so we will immediately involve the consumer as well. Thanks to this, pubs can win quite attractive prices, which will help them maintain good quality. Among the prices are, for example, a special lock on taps, gas drives and the like.
What are the concrete ways to improve the quality of the pub?
The most important thing is, for example, to use the right driving medium. The compressor is the worst thing for beer. It is necessary to have an inert propellant gas, which is safer than nitrogen and carbon dioxide, as nitrogen supports the beer’s astringency and carbon dioxide helps to keep it in the beer. If you use a compressor, the beer is in the air, the compressor absorbs the odors from the surroundings and the beer goes faster with it decay The type of VC is the sanitation of beer roads and public facilities. This is ideally done once every 14 days. It is also necessary to rinse the beer with water. If you pour beer into pipes where there is no water, what happens is that you first have to remove several liters of foam, which you pour into the rain, and this is an economic loss for the innkeeper.
How will your advice and tips reach the establishments?
There are many variants. If the operator has a pub, we can invite the staff to visit them at the brewery or at one of its establishments. Our business representatives are able to organize such a meeting. The meeting starts before the opening of the establishment, that is, sometimes at eight in the morning, and the hunter is able to introduce the changing quality program in about two hours, go over the technology in the pub and advise on what to glue, and the beer is of the highest quality. Then, when we come to check the pub next month, I can tell you that we were right, that our advice made his business better, and that’s why he didn’t work like this. This is probably the greatest reward for us, when we know and understand that what is right for us is the truth.
And let yourself be persuaded by anyone really?
The work of the innkeepers is very good, but the gastro business is not full of easy hours. Our aim is not to exploit anyone, we mainly want to help businesses to do their business as well and as efficiently as possible, to last as long as possible. People go to pubs for a long time, and when you go there, you want to get beer in perfect quality. If a company has the opportunity to roll over its peers, it should certainly do so. There you will find a consumer who will come back often. Such elite enterprises are often supported by advertising. Our strategy is positive motivation. Try the program, get advice from us and see if it improves your business.
