Cellar Management: Pub Cellar Routine and Stock
By mise · Updated September 29, 2026
Quick answer: good cellar management means 11–13 °C for cask and keg, lines cleaned weekly, FIFO keg rotation and a counted cellar stock. Poor cellar practice shows up as fobbing, wastage and a bad stock result.
Most draught losses start in the cellar, not at the bar: warm beer fobs, dirty lines waste pints, and old kegs go out of date.
| Task | How often |
|---|---|
| Check cellar temperature | Daily |
| Clean lines | Weekly (7 days) |
| Rotate kegs FIFO | Every delivery |
| Count cellar stock | Weekly |
mise keeps the cellar as its own location, so you count it separately from the bar.
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Frequently asked questions
What temperature should a pub cellar be?
11–13 °C for cask ale; keg is chilled further by the cooler.
How much beer is lost in line cleaning?
Typically 1–2 pints per line per clean.
Is there a cellar management course?
Yes, e.g. Cask Marque and brewery courses; this guide covers the stock side.
How much does mise cost?
A 7-day free trial, then US$33 a month per location (£26 in the UK).