Our claim to have the best real ale in Enderby is due to the care taken from delivery
of the casks by the drayman 
through to it being presented to the customer in prime
condition. This is all under the expert control of Nick, our cellarman.
The cellar is kept at a constant 54°F, the optimum temperature for real ale. The
newly arrived casks are laid on the automatically tilting stillages and left for
at least a day to allow the yeast and finings to settle on the bottom, below the
level of the tap point. The conditioning process is now 
started by soft pegging
the cask to reduce the level of carbon dioxide and allow the beer to 'work' through
the peg. At the appropriate time, after about two days, the cask is hard pegged to
build up the required level of carbonation. It is at this point that the barrel
is tapped. After a further four day
s or so, the beer is ready to drink. The hard
peg is slightly released to allow air to enter when the beer is being drawn off.
The hand pumps on the bar draw the beer from the casks and deliver it into the glass through a sparkler, which puts the head on the beer. Some parts of the country do not use a sparkler preferring a pint without a head.
T
here is a length of plastic pipe between the cask and the hand pump, which must
be cleaned with a cleaning agent regularly. Nick cleans our pipes once a week, religiously.
Dirty pipes allow the build up of bacteria which impart a bad taste into the beer.
It is this care and attention which produces the best pint in the village.
Now you have seen how we justify our claim to have the best real ale in the village. So come along, try a pint or two of our real ale, and put us to the test. Incidentally, we now serve real cider on draught, so you can give this a try too.