Talk About a Know it All
A new guru – with all the smarts
We are very excited to announce that Mark Tetlow has agreed to lend his expertise to the CellarCraft cause and will be here to help with any beer service related queries.
Mark has more years’ experience than he’s prepared to admit to, but his industry knowledge is our gain. It’s quite a pedigree – Mark is one of the only 122 beer sommeliers in the world.
Amassing the know-how
After obtaining a BSc in Brewing & Microbiology, Mark started out at Samuel Smiths in Tadcaster working his way up the ranks in various brewhouse, fermentation and cask racking posts. He then moved to Marston’s in Burton-On-Trent, but it was when he joined Everards as Quality Assurance Manager that he had opportunities to share his knowledge on all things beer. A member of the Institute of Brewing and Distilling, many establishments have benefited from his cellar and staff training and he is a popular contributor in Meet the Brewer evenings.
Never curb your enthusiasm
It’s fair to say that Mark is passionate about beer and together with David Bremner at Robinsons Brewery Cyclops Beer was developed. A fantastic resource for breweries, pubs and punters alike, it is an easy-to-use set of descriptors to explain what a beer will look, smell and taste like.
As Mark says: ‘Knowledge breeds passion. The more you find out about a subject the easier it is to communicate your passion. For years I have worked with publicans and their staff and the bottom line is, if they are inspired they will make more sales. There is a growing appreciation of cask beer and craft beer sales are on the up. The more information a bartender can give to guide the decision making of the customer, the better the customer experience, the better rates of return custom, the better profit margin.’
How Mark can help
Mark will answer any questions you have about the brewing process, quality of serve and how to discern the character of beer. He will also be contributing articles over the next few months including:
- how to increase the customer spend in your establishment
- how to increase the cost effectiveness of your business
- how to incentivise your staff to help make your establishment to become the go-to venue
- pairing beer and food
- See, Smell, Taste – learning the language of beer
In the meantime, if you have any questions about any aspect of cellar and bar management best practice, Just Ask CellarCraft