Please ask for our daily selections of local ales available for you to enjoy at home!
£2 per pint (available as 2 or 4 pint containers)
Please note that there will be a £1 deposit for each container, they are fully re-usable.
We are selling ale by the 9 gallon cask with a tap for domestic use. Each cask gives you approximately 72 pints. We can supply the tap on a £10 deposit. Each 9 Gallon Cask will sell at £35 each WHILE STOCKS LAST. We will give you a set of instructions too. We also have ‘Pins’ (36 Pints) of Buck Bitter for sale brewed by Weetwood here in Cheshire Only £25 supplied with a tap. £10 deposit on the tap as we need them to re-use. We can deliver for £3.00 or you can pick up. We will detail all the ales we have available here for you by end of play on FRIDAY 27TH MARCH.
Setting up your barrel of cask ale
Thanks for choosing to serve our Cask Ale, we’re sure it will add to everyone’s enjoyment of your event. To enjoy our beer at its best, please read the following guide to setting up, storing and serving your beer.
Firstly, be very mindful that when full, a 9 gallon/72 pint ‘firkin’ weighs roughly 50kg. Consider the surface the barrel will be on and take care when handling.
Cask ale is best stored and served at ‘cellar temperature’ which is between 10-12 degrees Celsius / 50-54 degrees Fahrenheit. Keep it cool until tapping. If you think your barrel will be too warm when pouring, place a cold wet towel over it. This will allow cooling by evaporation.
The ALE NEEDS TO SETTLE as it is live beer….You will need:
– a rubber or wooden mallet (though a hammer will do) and a pair of pliers and logs to tilt the barrel but also some at the side to stop it rolling these are technically called ‘stillage’. See the diagram below….
In addition to the barrel, we will have supplied you with a black plastic tap, a wooden peg (called a spile)
- Stand the cask on its round base (vertically) with the keystone on the top.
- Set the tap in the closed position and hold it on the centre of the rubber keystone with the adjustable part of the tap facing towards the centre of the barrel.
- Using your mallet, knock the tap firmly through the keystone so that it breaks through the seal, far enough so it is wedged securely in place. If using a hammer rather than a mallet, put a piece of wood between the hammer and the tap to protect the tap.
- Now place the cask on its side where you will be serving the beer, ensuring that the tap is at the bottom and the shive is on the top. Use wooden logs to stop it rolling around.
- When you’re ready to start pouring, knock the small wooden peg (spile) through the centre of the shive (top bung) to break the seal. As you pour beer from the barrel, air needs to get in through this hole. You may need the pliers to pull the peg out. Keep the peg, you’ll need it later.
- Open the tap carefully and start pouring.
- When you’re finished, close the tap and knock the peg tight into the shive (if coming back for more, simply release the peg, open the tap and serve again).
We really hope you enjoy the beer. Let us have any feedback and please do send us or post a picture on social media.