LOOKING AFTER LIVE BEER
One of the many things that makes Moor beer so special and so drinkable is the fact it is “LIVE BEER”. The bubbles (or carbonation) come from natural live yeast in the beer as opposed to force carbonation (artificIal injection).
Like real ale in casks traditionally, all of our beer (KEG, CASK, CAN, BOTTLE) is conditoned in the container with live yeast. The yeast in the containers is not harmful (it’s actually good for the body!).
Our beers are naturally hazy - they will not nor should drop bright.
To get the best out of your Moor, please follow the following steps:
If serving draft beer, let the container settle for at least 24 hours and come down to cellar temperature (this goes for KEG & CASK)
When we say settle, we mean for the beer to calm down rather than settle out sediment (just think like a can of fizzy drink - if it’s shaken, it will need to settle down before opening)
If serving cask beer, once settled for 24 hours, vent for up to 24 hours - the actual time will depend on temperature of your cellar and the beer style
If a keg or cask is moved, try and let it settle for 24 hours before serving again
If you need to move kegs in your cellar, try and do them at the end of a shift so they are settled by the next day
All normal good cellar practice applies - line clean at least every 7 days, cleanliness is next to godliness, hard spile your casks overnight, etc, etc, etc.
If you need any help, please use the contact form here
