Information for Licensees

The golden rules that licensees should follow for serving excellent beer are:

1. Beers should be stored in a cold cellar at temperature of 11-13º C.
2. Casks should be rolled around to redistribute the finings, and then stillaged level.
3. Cask bungs should be cleaned with a brush and hot water to remove any dirt.
4. The cask should be vented with a hard spile to relieve internal pressure and allow the beer to condition.
5. Immediately after venting the cask should be tapped, this allows the beer to drop bright without disturbing any sediment. A clean tap should be used every time.
6. The beer will be bright and ready to serve in 48 hours.
7. The clarity, aroma, and taste should be checked directly from the cask.
8. Cask beers should be sold within three days of putting them on sale.
9. Never return beer to cask as this has an adverse affect on quality.
10. A perfect pint of London Pride should be served in a cool, clean London Pride branded glass.

If you are a licensee and have any questions on how to store the perfect pint of Pride, call the Fuller's Trade Quality Team on 020 8996 2066.