Welcome to the annual Shed Festival.

This short debrief helps to lay the day out, set expectations and explain some important points.

Over the years we’ve learned that grown men can turn into children after couple of beers. The following points are all learnings from past experiences. They’re laid out to help us all have the best day possible.

We all love serving our own beer to punters, but we can’t all be behind the bar at the same time. Brewers come and go through the day, some do shifts behind the bar then go for a session with a group of friends, which is fine. However, please don’t come back looking to work at the bar if your visibly affected by excessive alcohol consumption. We’ll all be a few sheets to the wind by the end of the day, but anyone that’s got a little too tipsy will be asked to stay on the other side of the bar. We may not be paid, professional brewers, but we aim to put on a professional event and portray a professional image.

The following guideline points are here to help us remain organised and give everyone the best day possible:

1. Bar managers in place to help direct new brewers and trouble shoot.
   • A single point to direct questions to, identify who this is when you start working the bar.
2. Bar service:
   • Maintain a maximum of 3-4 people behind the bar (1x keg lines 3x serving cask)
     • It’s best to limit the amount of people at the keg end and direct people to the person serving.
     • The person serving keg beer is reminded not to touch a used glass with the keg spout or dip it into the beer, especially in a used glass.
     • Keg lines are difficult to maintain and can fob a lot.
   • Shifts should be around 45 mins-1hr then take a comfort break (highly flexible and changes with the amount of people available).
     • Everyone loves serving their own beer – instant feedback, great to chat about it, but we can’t all be there at the same time. 
     • If you’re meeting your friends and plan to have a session, please tell us at the start of the day so you can do your shift(s) early then enjoy the event as a customer. 
     • Please don’t come back looking to work after leaving and having a session. We don’t want accidents or obvioulsy drunken people serving the public. We all look to portray a positive club image at all times.
3. Use fresh glasses where possible. If reusing a glass DO NOT put the spout in a used glass. Risk of cross-infection. If this is seen it will be fed back not to do it.
4. Communication is key to the whole day. We have plenty of experience. If you’re not sure please ask. 
5. Bar manager (a person with experience) is able to help trouble shoot and will keep an eye on the bar while they’re on shift. 
6. Do not drink too much too early and ruin you own day out. We can not and wil not allow anyone to work the bar if they’re staggering or can’t speak coherently.

These guidelines are here to set expectations and allow us all to have the best time. This is a ticked event fir charity. It isnt a brewer’s free for all. Thank you for brewing a beer for the event, but you do need a ticket to drink at it. If you have a ticket, please use it and don’t exceed the allowance. If you don’t have a ticket or have used your ticket up; please buy beers from the bar inside.

The event is usually a sell out, people have spent their money for 12 beers, ticket holders must come first.