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Cellar Management FAQs

Working in a winery can prove hard work and this is because it can involve early starts and a lot of physical labour. There are many different tasks and elements of management that are required to ensure that a winery operates effectively and efficiently, ensuring that wine is produced in the perfect condition.

A cellar person is someone who will work or manage the cellar in a bar, restaurant or hotel. Their job is to ensure that the cellar has the right conditions while also ensuring that they supply beverages to the bar or restaurant of the establishment. 

A basement and a cellar are two different things. A basement is partially above and below ground while a cellar is fully submerged below ground level. 

Yes, you can tank your cellar yourself. You will need to use a tanking slurry for this and that will need to be applied to the walls, floors and ceiling. This will then help to stop water ingress that can cause problems with the temperature of the cellar as well as damp and mould. 

The recommended temperature of a beer cellar should be 12-13 degrees celsius. It is vital that beer is stored at the correct temperature to ensure that it is perfect when poured for customers.

A pub cellar has to have the right temperature and it is recommended that the temperature for traditional cask beer is kept at 12-13 degrees celsius or 55 degrees fahrenheit. If the temperature rises significantly above this then that can cause products to spoil and it can also cause problems if the temperature drops significantly lower.

The temperature of a cellar is crucial to ensuring that products and systems are right as the wrong temperature can cause an array of problems. Therefore, the temperature should be checked on a daily basis and that means that you should have thermometers positioned in different areas such as away from the flow of air but at cask or keg height.

The temperature of a cellar is crucial to ensuring that products and systems are right as the wrong temperature can cause an array of problems. Therefore, the temperature should be checked on a daily basis and that means that you should have thermometers positioned in different areas such as away from the flow of air but at cask or keg height.

In modern pubs there are many different types of products and equipment that you will find there. THis will include the likes of extractors, taps and connectors as well as beer conditioning equipment and cooling and cleaning equipment. Along with this, you will also find an array of products such as beer and wine as well as other beverages.

Pubs have cellars as they were used traditionally to keep beers and other beverages cool and away from the higher temperature that might be experienced at ground level. They are dark and cool places which makes them the ideal place for storing beverages. Furthermore, they also provided additional space for storage. 

Beer has to be served cold and to ensure that this is the case, cellar cooling units are used to help keep the temperature right. Furthermore, the system that delivers beer to the pumps might be chilled to ensure that it is chilled further before being poured. Beer has to be kept cool as this will help to prevent spoilage and warm beer. 

Good cellar hygiene is crucial when it comes to serving products that are fit for purpose. As cellars are located below ground, they can suffer from many problems such as mould and damp. Therefore, you should ensure that the temperature and humidity is right as this will help to prevent the growth of mould while you should regularly clean and deal with pests and insects that are present. All equipment should be cleaned regularly and in accordance with the manufacturer’s instructions.

To run a pub cellar, you will be required to ensure that you manage every aspect of it correctly. Therefore, you have to make sure that stock levels are managed and that products are stored correctly in accordance with the recommended temperature and humidity. All lines will need to be cleaned regularly and you will need to ensure that there are no pests or insects present. 

There are many things in a cellar that have to be monitored as this ensures that the cellar and the products within it are safe and fit for consumption. You should begin by checking for pests and inspections but you should also monitor the temperatures and humidity levels as products such as beer and wine have to be stored at a certain temperature. You should also monitor any dates on products to ensure that they are safe to serve to customers.

A cellar will contain a variety of equipment and the equipment used will depend on the establishment. However, there are four types of equipment that are commonly found in a cellar. The equipment you will find includes beer coolers, gas valves, keg couplers and cleaning sockets and bottles, all of which ensure that a cellar can be run effectively and efficiently.

A cellar course is a course that is ideal for cellar management and that means that it is perfect for those who are owners, management, supervisors or a member of staff. This will ensure that they understand what is expected of them when it comes to line cleaning, barrel changing, health and safety, managing waste, understanding cellar gas safety and the management of key products.

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