Cask ale - BetterCuisine

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Cask ale - Wikipedia, the free encyclopedia

Cask ale is brewed in the same manner as keg beer.
The aroma of cask ale is fresher and more wholesome than keg beer.
The flavour of cask ale is similar to the aroma in that it is delicate and fresh, but unlike many bottled beers the flavour of cask ale is more noticeable than the aroma.

http://en.wikipedia.org/wiki/Cask_ale (3004 words)



Real ale brewing process - Wikipedia, the free encyclopedia

Real ale is a living beer; the basic ingredients are malt, hops, yeast, water and other natural ingredients.
To summarise, malt is made from roasting sprouted barley and the amount of roasting influences the character and colour of the beer.
The term real ale was coined in the early 1970s by CAMRA — the CAMpaign for Real Ale — as a way to distinguish the traditionally brewed ale it was promoting from the mass-produced beer which was gaining dominance in the market at the time.

http://en.wikipedia.org/wiki/Real_ale_brewing_process (845 words)



CAMRA: About Real Cask Ale

British ales are brewed with the ale yeast Saccharomyces cerevisiae, at a temperature of....
Real ale is a living fresh beer that undergoes a natural second fermentation in the cask.
(Nitrokegs are also called smoothflow, creamflow, cream ales and similar names.) All canned beers, all draught keg beers, most bottled beers, and nearly all draught lagers undergo these processes.

http://www.camra.org.uk/SHWebClass.ASP?WCI=ShowDoc&DocID=2243 (2470 words)



Cask Marque Trust - What is Cask Ale

Cask beer is different because it is a living product and gains maturity and flavour in the cellar.
Cask-conditioned ale is one of the wonders of the beer world.
Cask beer, by its very nature and method of production, is cellared and served at a higher temperature than lager.

http://www.cask-marque.co.uk/whatscask.php (1314 words)



POSbeer.org:Ankaran Oluenystävän Oppaat:Real ale:Cask Ales

Analysis of commercial beers, Malting and Brewing Science,Hough et al, 1982, pg 780.
As beer is removed from the cask, air bleeds in through the porous spile.
Cask, or Real Ale as it is often called, is a special brew, served in a special manner, by hand pump from the cellar.

http://www.posbeer.org/oppaat/real-ale/cask-ales.php (2644 words)



uk.food+drink.real-ale FAQ

Ale: A beer brewed with a top-fermenting yeast.
Re-racking: The transfer from the cask to another vessel - usually after the beer has been left to settle so the beer can be served bright in situations where traditional cask beer can't be served.
Factors such as the quality of a particular year's hop or barley harvest, the length of time since the hops were harvested or the barley was malted, even the weather can affect the end flavour of a beer brewed to the same recipe.

http://www.faqs.org/faqs/uk/food/realale (6084 words)



Real Ale Festival - About Real Ale

For starters, brewers often "dry hop" their cask ales, adding hop plugs to the beer before the cask is bunged.
A cask is a stainless steel (or occasionally wood) barrel which is made to be laid on its side while the beer is served.
Carbon dioxide (usually mixed with beer foam) escapes from the cask through this porous wood for one or two days as the beer settles.

http://www.realalefestival.com/aboutreal.html (1067 words)



BURP Real Ale Page

Aroma: Coffee-like roasted barley and roasted malt aromas are prominent.
Cask Conditioning is a process by which beer is prepared for serving, including its secondary fermentation.
Real Ale is defined by the Campaign for Real Ale (CAMRA) and the Oxford English Dictionary as a name for draught (or bottled) beer from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed and served without the use of extraneous carbon dioxide.

http://burp.burp.org/Default.aspx?tabid=390 (1906 words)



Cask-conditioned ale is worth drinking to

The cask pale ale is fresher and bolder, the hop flavors more pronounced and tart (thanks to de Piro adding hops to the cask).
Cask-conditioned ales are beers that have been stored in special containers (usually stainless steel or metal casks) without carbon dioxide.
This is an oh-so-very-English style of serving beer.

http://www.azcentral.com/home/food/articles/0414caskale14.html (543 words)



Beer

True cask conditioned beers are naturally carbonated, unfiltered, unpasteurized and uncentrifuged, and when properly dispensed are not pushed through the tap with CO2, which overpowers the soft, smooth texture and taste with three times the volume of fizziness, nor with nitrogen, which can mask some of the hop character.
Unlike other beers, these ales must be served within a very tenuous window of time to be at perfection, and it is delightfully obvious when the pint you're drinking is at that optimum stage -- soft, fruity, complex and drinkable.
The ale is then dispensed by gravity or hand pump (also called a beer engine), which can be recognized when you notice your bartender putting some muscle into his pull of the tap handle as he draws your beer.

http://www.sallys-place.com/beverages/beer/real_ale.htm (878 words)



The Real Ale Revolution

While almost every brewery in the world transferred to brewery-conditioned ales and lagers in the 20th century, British brewers remained faithful to a system whereby rough and unfinished beers left the brewery to reach maturity in the pub cellar.
Running beers, the forerunners of todayâs "real ales," were designed for a new method of retailing beer in brewery-owned pubs.
Gourvish and R. Wilson, authors of The British Brewing Industry 1830-1980 (Cambridge University Press), describe pale ale as "the beer of the railway age." It appealed in particular to the new and aspiring middle-class who were anxious to drink a beer different from the dark milds and porters quaffed by blue-collar workers.

http://www.allaboutbeer.com/features/real.html (1675 words)



Washington Brewers Guild Cask Festival

Although a number of Northwest pubs and brewpubs feature at least one cask beer among their offerings, cask beer is still not as well understood as it could be, and events like the Cask Beer Festival serve to raise awareness of just how good these beers can be.
Americans in general still tend to serve and pour their beers, even craft ales, a bit on the overchilled side, and to sample these beers in an environment where they were served at a more appropriate temperature was pure delight.
Perhaps the most unusual beer of the show was provided by RAM/Bighorn Brewing, a stout aged in a Jack Daniel's whiskey barrel to impart charred-wood and vanilla flavors.

http://www.washingtonbrewersguild.org/news_scheidt.htm (561 words)



Midwest Beer Notes Ohio Rolls Out Real Ale

And although the beer is unfiltered, proper cellaring techniques practiced by the brewery yield an ale as clear as today's standard beer.
The 1899 Pub serves 18 taps of micros and 99 bottled beers.
Many beer engines sparkle the beer as it is poured, creating a lacy collar of foam that continues to the end of the pint.

http://www.beernotes.com/midwest/articles/000298.html (1003 words)



New York's Premier Alternative Newspaper. Arts, Music, Food, Movies and Opinion

The warmth (casks are served at 55 degrees—12 degrees warmer than draft beer) and fizzlessness are disarming, but I am won over by silk-soft mouth-feel and nuanced flavor, attributes that vanish when beers are iced and carbonated.
Like wine, real ales "live" and evolve, resulting in fresher, livelier beer.
Cask-conditioned draught beer (aka "real ale"), unlike regular brew, is unfiltered and unpasteurized: It retains alcohol-giving yeast.

http://www.nypress.com/18/33/news&columns/joshuabernstein.cfm (1194 words)



GLBN Oct/Nov '97: Syracuse Brewer Keeps Focus on Real Ale

For Rubenstein, producing a beer destined for a real ale firkin is made by the same method as beer intended for bottles or standard kegs until the end of the fermentation process, when most of the alcohol is produced.
To be real ale, a beer must be allowed to mature and undergo a secondary fermentation in the cask from which it's poured.
When a brewer makes a bottled or standard keg brew, his work--and most of his worry--ends when the beer leaves the brewery.

http://www.brewingnews.com/greatlakes/9710/syracuse.html (1021 words)



NERAX 1998 - What's Real Ale?

Cask-conditioned Ale, or the bottles used by a home brewer or specialty purveyors, i.e.
Cask lovers enjoy the broader range of flavors that result from the live, natural ale served at cellar temperature.
Real Ale is served from the vessel in which it is secondarily fermented.

http://www.nerax.org/whats.htm (444 words)



Real Ale for New England - Beer Advocate

Cask ale is served best at around 55 degrees, or what's called “cellar temperature,” which brings out the flavors and aromas.
Once cask ale is tapped, it must be consumed within 2 to 3 days, depending on the weather and beer style.
Real ale is typically served straight from the maturation vessel, commonly referred to as a “cask” or “firkin.” A small addition of “priming sugar” is added to the ale prior to packaging to create a secondary fermentation within the vessels.

http://beeradvocate.com/news/stories_read/280 (674 words)



Beer Notes Breaking News 200 Beers for Real Ale Festival 2000

This year’s event attracted many of the brewers who make cask ale and brewing celebrities like famed beer writer Fred Eckhardt, Rogue Ales head brewer John Maier and Midwest beer demigod Larry Bell, brewer of Bell’s beers.
Casks submitted by American brewers for this year’s festival covered 10 different style categories ranging from pale ale to porter and brown ale to barley wine.
To help them find their way, the festival’s judges identified the top three beers in ten styles of cask ale and five groups of bottle-conditioned beer.

http://www.beernotes.com/breakingnews/raf.html (672 words)



Cask Conditioned Ale

This allows for a comparison of the beer itself, and the beer as it turned out in the cask.
The beer will be moved from Madrone to Lionsgate on Friday.
"Cask conditioned beer has to be set up into its serving position and then left undisturbed until the cask is empty.

http://www.cs.ubc.ca/spider/lalonde/SCA/ale.html (3053 words)



[No title]

I was informed that the sweetness was due in part to the beer mingling with its yeast and the cask being nearly empty.
3) It is served from a cask via a handpump or beer engine, or is bottle-conditioned (meaning the beer is bottled with its yeast and not filtered.)
Their brewers have learned to make and serve cask-conditioned ales and the pint that results has caused a revolution among some beer drinkers.

http://home.att.net/~marcobrau/RAF2000.html (1084 words)



BeerFestivals.org - London's Cask Conditioned Ale

The secret of traditional British ale is that it's a living thing: it continues to ferment even after leaving the brewery.
Firkins are carefully stored in the pub cellar; the ale is drawn out of them with hand-operated pumps called beer engines.
British ale is served at about 55 degrees; the higher temperature and still-living yeasts bring out its natural flavor and aroma.

http://www.beerfestivals.org/archive/dest/02_2003_london_cask.htm (848 words)



Realbeer.com Beer Community - British Beer Engines (pump) and cask ale

They do make cask breathers that allows CO2 in as beer is drawn out.
The CO2 could easily be sterilised and it wouldn't affect the beer as it's just the gas that would have been there if the cask had not been breached.
Realbeer.com Beer Community - British Beer Engines (pump) and cask ale

http://www.realbeer.com/discussions/showthread.php?s=aabaa4e6560d996b423b3705f5362f2a&postid=25679 (620 words)



The Perfect Pint

English breweries have been making cask ale for so long, that for them it hardly seems worthy of discussion.
Asking someone how to make real ale is a bit like asking them how to make bottled beer.
The answer inevitably depends upon a great number of factors: the nature of the beer, the yeast and the equipment being used among them.

http://www.realalefestival.com/PP.html (366 words)



CAMRA sticks by cask ale ban - 3 August 2001

Banning particular ales simply because they are not brewed in the right part of the country is an example of real ale fundamentalism at its worst.
For CAMRA to ban beers from a key supporter of cask ale seems to be madness and will only go to reinforce CAMRA's fuddy duddy bearded image....surely at odds with their new advertising campaign.
Surely it doesn't matter to the average punter where an ale is brewed, so long as it tastes good.

http://www.thepublican.com/cgi-bin/item.cgi?id=3701&d=11 (3148 words)



World Beer Festival - Cask Ale

To our brewing and importing friends: For the 3rd year at the World Beer Festival, we will feature cask conditioned beers by having a "Cask Ale Tent" where festival goers can sample various styles of beers, served using this rare (for the U.S.) style of conditioning and dispense.
There will be an additional charge for these cask beer samples and all cash will be donated to Pop the Cap, a grassroots organization to remove the 6% cap on beer (either NC if still needed or SC).
If you cask-condition any of your brews, we would like to serve them at the festival.

http://www.allaboutbeer.com/wbf/brewer_info/cask.html (151 words)



Brewtopia Events LLC - Atlanta Cask Ale Tasting - January 2005 - Photo Album

Everyone was impressed with the flavors and excellent quality of these cask ales made by Atlanta-area breweries.
This cask version is crafted with a blend of roasted, caramelized, and pale malts; and balanced with traditional Goldings hops.
Emperor Penguin Ale is an Imperial Pale Ale that is deep copper in color with a dominant caramel and citrus aroma.

http://www.classiccitybrew.com/acat05.html (927 words)



Cask Ale: The Splendid Table

For beer aficionado Steve Beaumont, author of the Premium Beer Drinker's Guide, traditional-style British cask ale is the crème de la crème of ales.
Happily for ale drinkers, it's beginning to appear in the United States, too, as more and more brewers are making it here.
It's served lukewarm in British pubs, poured from the cask of its final fermentation.

http://splendidtable.publicradio.org/souptonuts/wine_caskale.shtml (120 words)



The New York real ale pub guide

Occasional cask ale festivals, the next one is the first weekend of March 2004.
The number of pubs in New York City serving cask-conditioned draught beer (or 'real ale') was static at six for the last few years.
Currently there are 13 bars (14 counting The Lighthouse Tavern which will relaunch cask later this year) which stock cask beer in New York City, with at least three others very keen to join in.

http://www.cask-ale.co.uk/us/nyc-cask-guide.html (1229 words)



Michael Jackson's Beer Hunter - Beer Styles: Cask-conditioned ale

Draught ale that is neither filtered nor pasteurized and has a secondary fermentation and precipitation of yeast in a vented cask in the cellar of the pub.
The beer should emerge relatively clear, with a natural carbonation (albeit very light).
Michael Jackson's Beer Hunter - Beer Styles: Cask-conditioned ale

http://www.beerhunter.com/styles/cask-conditioned_ale.html (79 words)



Welcome to Cask Ale / Real Ale #473340 - Beer Advocate

Another useful link is Imbiber's listing of all known cask pouring bars in the US http://www.cask-ale.co.uk/us/statemenu.html
Welcome to Cask Ale / Real Ale #473340 - Beer Advocate
If you're traveling to Chicago, you can find a fairly accurate list of some of the local ales being served on handpump at the Brewin Beagle site;

http://beeradvocate.com/forum/read.php?thread=473340&start=0 (342 words)



BrewBoard -> Syracuse Cask Ale Fest

So I have got another Upstate NY brewfest to attend and was wondering again who is gonna be there drinking with me? Its at Clarks Ale House in the Armory Square district of Downtown Syracuse.
On Tap: "The Black Stuff" Dry Irish Stout, "Franken-Ale" 2004 (27.5% ABV), "Igor" Belgian Pale Ale (Franken Ale 05' 2nd runnings beer).
Guest Tap: Sierra Nevada Brewing "Celebration Ale 2005"

http://www.brewboard.com/index.php?showtopic=41301 (615 words)



CAMRA: Ten reasons to try a glass of Real Cask Ale

Despite what you might hear, beer is not fattening when drunk in moderation; in fact, real cask ale contains
- try real cask ale instead of wine for a change
Ten reasons to try a glass of Real Cask Ale

http://www.camra.org.uk/SHWebClass.ASP?WCI=ShowDoc&DocID=2185 (107 words)



Mansfield Cask Ale - Drinks Shopping at dooyoo.co.uk

A traditional ale with a full body and unique taste.
Home > Food & Drink > Drinks > Mansfield Cask Ale
Mansfield Cask Ale - Drinks Shopping at dooyoo.co.uk

http://www.dooyoo.co.uk/drinks/mansfield-cask-ale (81 words)



Alex Hall's U.S.A. beer pages

cask beer in North America - see http://groups.yahoo.com/group/Cask-USA/
Location: Brooklyn, NY Now *YOU* can have cask beer of your own!
Cask-Conditioned Ale in the U.S.A. An overview of 'real ale' which is now experiencing a comeback.

http://www.cask-ale.co.uk/us (171 words)



ProBrewer Interactive - firkins/cask ale equipment

Can anyone recommend a good supplier of cask ale equipment (firkins, spiles, beer engine, CO2 breather, etc...) besides Banner Equipment?
I have had good reponse to enquiries I have made here;
That's where I get all my cask equipment from.

http://www.probrewer.com/vbulletin/showthread.php?p=5197 (80 words)



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http://www.stlbrews.org/events/real_ale.doc (76 words)



$4 Cask Ale drafts in Chicago - metromix.com

$4 Cask Ale drafts in Chicago - metromix.com
Metromix readers: See yourself and your friends on the scene.

http://metromix.chicagotribune.com/search/168320,0,492319.event (80 words)

Topic: Cask ale

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