Cellar equipment

Cellar equipment is everything between the delivery and the tap that is not the beer itself: stands, stillage, thermometers, tilters and the sundries that keep a cellar working.

  • Keep a thermometer in the cellar u2014 it is the cheapest useful thing in the room
  • Casks must sit level and dead still or the beer stays cloudy
  • Leave room to move a full cask without lifting it awkwardly

Showing 1–24 of 57 results

Showing 1–24 of 57 results

A cellar is judged on temperature, cleanliness and order, in that sequence. Beer that is kept a few degrees too warm deteriorates faster than beer kept slightly too cold, and a cellar with no thermometer in it is being run on hope. A dial or digital thermometer costs very little and is the single most useful thing in the room.

How to choose

What to know

Casks want to be stationary, level and off the floor. A stand or stillage does that, keeps the cask at a workable height for tapping, and makes it possible to tilt it forward late in its life to get the last few pints off without disturbing the sediment. Anything that rocks will keep the beer cloudy however well it was vented.

What to know

The rest is housekeeping that pays for itself. Labelled casks so nobody guesses what is on line three, a clean floor so spills do not become a smell, and enough space to move a full cask without lifting it badly.

Common questions

What temperature should a beer cellar be?

Around 11 to 13 degrees for cask ale. Steadiness matters as much as the number u2014 a cellar that swings several degrees across the day is worse for the beer than one sitting slightly off target but constant.

Why does a cask need a stand?

To hold it level, still and at a height you can tap and tilt from. A cask that can rock keeps stirring its own sediment, and no amount of careful venting will give you a clear pint after that.

Have a look at

Beer engines & accessoriesCask line cleaning