OTS p22-23 Tennents Nov08.qxp 05/11/2008 16:34 Page 23
case study: TLC Programme · business building
responsible for detecting bacteria in the beer
“Some people seem to think that
and monitoring the yeast used in the brewing
all I do is sit around drinking all
process. He explains: “We have to be very
day but that is certainly not
careful ensuring the tanks and pipes are kept the case,” says Tennent’s
clean to prevent bacteria forming.” senior microbiologist
Brian Black.
Looking after your lager
Collective investment in quality is needed not
only in the brewery, but also in the pub, to
ensure a good experience for drinkers. “Some
95% of the flavour problems on lager are
down to poor hygiene in the outlet. That is
why regular line cleaning is essential because
otherwise it can open up pubs to all sorts of
problems. For example, the pipes can start to
line up with yeast cells, which is a bit like
plaque on teeth – first you get a little bit on
the surface and it then gets a foothold.”
To combat this, Brian adds that cellar
hygiene and temperature are also important.
“The colder the area where the kegs are the
better it will be in terms of product quality.”
Cellar care guidelines for retailers
participating in the Tennent’s Lager Care (TLC)
Programme focus on three areas:
1. Stock: ensure you serve the freshest pint
by keeping the cellar well organised and
always check the dates on kegs so you use
the oldest first.
2. Temperature: keep your cellar Get tasting yourself has Tennent’s in his blood because his father
temperature between 10-13°C and check Brian recommends that licensees sample a worked in the brewery before him as kegging
coolers regularly to ensure this is maintained. taste of Tennent’s Lager each time they engineer.
3. Line cleaning: line cleaning every seven change a keg to check for quality issues. “When I go to a pub, Tennent’s Lager is the
days keeps the beer sparkling with a perfect “Licensees should know what the lager is like first thing I look for. The trouble is I find myself
head and fresh flavour. This reduces fobbing and should be able to pick up any problems going into an automatic tasting mode when I
and means less wastage and more profit. when they taste it. They wouldn’t want to go get my pint just out of habit.”
to a restaurant and Brian has in fact been known to detect a
be offered wine that problem with a pint he has been served
is corked. In the during his leisure time and follow it up by
same way, their asking one of the on-trade technical team to
customers don’t call on the outlet and check it out.
want to be served He is just one member of the Tennent’s
lager that’s not up team whose behind the scenes efforts are
to standard.” highlighted in the TLC programme. This
He says the reflects the personal input at every stage of
secret of Tennent’s the production process – from those sourcing
Lager is its unique raw materials to quality control, filtration,
balance of brewing and kegging – and the support of
sweetness from the brands dispense and account management
malt and bitterness teams after the brew leaves Wellpark. The TLC
from the hops. “It is Programme also recognises the major
a very moreish pint contribution that retailers make to the brand’s
– there is far more continued success.
going on flavour- Brian believes the TLC Programme is
wise than other helping to improve retail standards across
standard lagers and Scotland. “Quality is so important because
that is why it is a bit people are paying good money for their pint –
more interesting to so they expect the best Tennent’s experience
drink.” possible. The fact is you can go almost
Glasgow-born anywhere in Scotland these days and you will
Drinking Tennent’s for a living is a
Brian, 43, who has get a great pint of Tennent’s Lager. That
tough job, but someone’s
got to do it.
been with the reflects the care taken by us in the brewery
company 20 years, and by the licensee in the pub.”
www.55north.com/ots_home.asp · november 2008 · ots · 23 ·
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