I'm an ex landlord from the UK cask marquee and in the camera book... unfortunately post covid, cask will struggle due to turnover and waste...also lost skills in cellarmanship....Good real ale will become very niche...glad to see glimmers of interest in the USA
great tip/info that gravity isn't enough pull to trigger a demand valve for co2 displacement...I was wondering why more people don't just do gravity, beer engine seems like a lot of work and not necessary to simply drink cask-conditioned ale, but this is a good reason as to why not, at least for a cask that you may keep at home or won't be drunk quickly
Now a days quite a lot of cask in the UK is meant to be cloudy I don't like it particularly but it is a thing. As the man says unfined cask beer can be almost bright when treated well
Had a chance to work with Steve at the 1998 real ale fest. That got cask conditioned beer in my blood. All my homebrews are served handpump no sparkler. My 5 gal cornies are essentially a "cask widge" system
Cool. I have been thinking about how to do this a lot lately. Do you run them off a breather or is it possible to run low enough pressure from a standard regulator?
As a Brit. I love my cask conditioned beer. I must admit, I’m horrified watching cask beer poured into jugs, then transferring into multiple glasses for people to taste. It really should be poured from beer engine, directly into one glass per serving to be at its best. And definitely not into plastic cups! They are really not getting the best possible experience of cask beer in my opinion
I am looking to cask condition in a party/minikeg. Currently beer is sitting after reaching FG at 0.8/0.9 volumes of CO2. How long should I let it condition for at 12°C once cashed and primed? A week?
Conditioning times can vary for cask ales, depending on a lot of factors. A week to ten days should be good for a traditional, lower gravity beer. Let us know how it goes!
The limited international demand for English cask ale has much to do with a lack of marketing. I'll sum it up for clarity. Brit down a pub; "like it or go drink something else". It's that simple. It takes less time to naturally condition (carbonate) a cask ale than to condition said conditioned ale for serving. This is the bit that seems to be "rocket science" for the uninitiated. Good yeast selection and management produce bright cask beer within a day or so. A day with finings.
No, this idea that cask isn't a style is completely wrong. Cask is so much more than a 'method of serving beer'. Not getting this is not getting cask ale.
great video. I am from the UK and have had many cask beers. Great to see an American with in-depth knowledge sharing his passion with others.
I'm an ex landlord from the UK cask marquee and in the camera book... unfortunately post covid, cask will struggle due to turnover and waste...also lost skills in cellarmanship....Good real ale will become very niche...glad to see glimmers of interest in the USA
A great resource for anyone who serves cask ale, and especially for those studying for the Certified and Advanced Cicerone exams
I purchased the CAMRA Cellarmanship book...maybe 20 years ago and it didn't have 10% of the info in this video, great info, ty
great tip/info that gravity isn't enough pull to trigger a demand valve for co2 displacement...I was wondering why more people don't just do gravity, beer engine seems like a lot of work and not necessary to simply drink cask-conditioned ale, but this is a good reason as to why not, at least for a cask that you may keep at home or won't be drunk quickly
Now a days quite a lot of cask in the UK is meant to be cloudy I don't like it particularly but it is a thing. As the man says unfined cask beer can be almost bright when treated well
Had a chance to work with Steve at the 1998 real ale fest. That got cask conditioned beer in my blood. All my homebrews are served handpump no sparkler. My 5 gal cornies are essentially a "cask widge" system
Cool. I have been thinking about how to do this a lot lately. Do you run them off a breather or is it possible to run low enough pressure from a standard regulator?
Run off a breather
thanks , good to know .
As a Brit. I love my cask conditioned beer. I must admit, I’m horrified watching cask beer poured into jugs, then transferring into multiple glasses for people to taste. It really should be poured from beer engine, directly into one glass per serving to be at its best. And definitely not into plastic cups! They are really not getting the best possible experience of cask beer in my opinion
I am looking to cask condition in a party/minikeg. Currently beer is sitting after reaching FG at 0.8/0.9 volumes of CO2. How long should I let it condition for at 12°C once cashed and primed? A week?
Conditioning times can vary for cask ales, depending on a lot of factors. A week to ten days should be good for a traditional, lower gravity beer. Let us know how it goes!
@@KegWorks it was shite.
Can you make a cask barleywine
Absolutely! Cask ales are generally best served at cellar temperature, which is perfect for barleywines. Let us know how it turns out!
The limited international demand for English cask ale has much to do with a lack of marketing. I'll sum it up for clarity. Brit down a pub; "like it or go drink something else". It's that simple. It takes less time to naturally condition (carbonate) a cask ale than to condition said conditioned ale for serving. This is the bit that seems to be "rocket science" for the uninitiated. Good yeast selection and management produce bright cask beer within a day or so. A day with finings.
No, this idea that cask isn't a style is completely wrong. Cask is so much more than a 'method of serving beer'. Not getting this is not getting cask ale.