Real Ale, Real Cheap

American brewers have made a history of eschewing tradition. Damn the torpedos—more hops, more alcohol, more flavor, more everything. But there are some elements of tradition that maybe we should revive during this holiday season, like real ale. There’s a ton of information about the nature of real ale and the techniques behind making it … but we don’t have much time.

Real ale in a nutshell: Beer that’s naturally carbonated and served without injected carbon dioxide. Want to be super traditional and don’t mind spending the money? Buy yourself a metal cask and an engine, and read the Guide to Cellarmanship by CAMRA (Campaign for Real Ale).

For those of us on a budget, prime a keg (1.8-3 ounces corn sugar) and carbonate naturally. You may need to add CO2 at 10 psi to seal the lid. Three days before service, place the keg sideways, gas port down with the keg bottom tilted up slightly. Keep cool and let settle where you’ll serve.

The night before drinking, attach a cobra line to the liquid post. Secure it above the keg. Flip open the tap and allow the keg to vent. Use a sanitary filter (best) or cotton ball (minimal) on the vent line to filter the air. When it’s time to imbibe, tap the gas post with a cobra line fitted with a gray gas. You may need to ditch a pint or two before it pours clear. You now have three days to drink some of the best and most aromatic beer you could hope for.

NIGHTFALL DARK SESSION ALE
For 5.5 gallons at 1.045 OG, 29 IBU, 21 SRM, 4.2% ABV

Malt / Grain / Sugar
8.0 lb. Maris Otter
1.0 lb. Crystal 60L
0.5 lb. Carafa II

Mash
Strike and rest for 60 minutes at 154°F.

Hops
0.5 oz Warrior | 15% AA | 60 minutes
1.0 oz Citra | 12% AA | 0 minutes

Yeast
WLP002 English Ale ■