UK blogger Stonch is practicing what he preaches, managing a pub. On cask ale, he offered this observation:
I would add "keep the pipes clean." Dirty lines and dirty storage yield dirty beer.
And, of the "willingness to follow basic instructions": that can often seem the most difficult task for which a brewery asks.
Yesterday, I spiled two casks for tonight's organic beer dinner at Magnolias Mill in Purcellville, Virginia. I did attempt to follow my own instructions! How to serve cask ale: a photo primer.
(Caveat: I sell the beer being poured at the dinner.)