The NeverEnding Cask Ale Lesson

Cask-conditioned ale is a process that starts at the brewery and continues at the pub. Bad practices at either end yield poor cask ale. For example:

How NOT to cellar and tap cask ale:

How TO tap cask ale:

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• CAMRA (the Campaign for Real Ale, based in the U.K.) defines cask-conditioned ale ‘real ale’as:
  Draught (or bottled) beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide. Usually served cool, but not ice-cold, to allow greater expression of subtle flavors: 50-54 °F.
• Paul Pendyck —of the ‘how to do it properly’ video— is the owner of UK Brewing Supplies. Based in Pennsylvania, he sell casks, cask equipment, and traditional British pub supplies, and he dispenses (pun intended) excellent advice on cask ale.

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