I am calling 100% bullshit on this whole system. This is a beyond bizarre claim they are making that has pretty much zero base in actual science or just common sense. 1. Electromagnetic waves do not prevent bacteria from spoiling beer. 2. If you have enough bacteria in your lines to spoil a beer.. the first step would be to "clean your lines".. 3. It is Oxygen that stales cask beer over time. This is an incontrovertible fact and has years / decades of science behind it. 4. if you beer is going sour or has biofilm.. you have pedio in the mix... please clean better. My concern on this is lazy publicans / cellarpersons will use this garbage and neglect cleaning their lines and practicing proper sanitation. The beer industry has always drawn pointless "inventions" but companies looking to make money. It is pretty surprising that the cask industry is big enough to do the same.
Always a worthy concern. Hopefully, if naïvely, held in check by educated consumers. Hmmmm. You mean unlike every other industry? ;-)
Atlanta Cask Ale Tasting (classiccitybrew.com) 18th Annual Atlanta Cask Ale Tasting (bigtickets.com) ---
Granted, Aeronaut has had some missteps, which is likely driven via revenue/subsistence…this has prolonged a revisit. Nonetheless, Mark Bowers is the CASC president, and Aeronaut brewmaster, who played a significant role in the quoted text above. Mark is seemingly trying to incorporate tradition/authenticity into Aeronaut’s profile = no complaints on the use of Challenger here vs. Centennial --- --- Related Post: Dated - December 2022
The Grand Delancey (Cask Marque Accredited – VALID) New York, USA 2xBeer Engines (Angram) PET-conditioned 1xActive Tapped: > Week Visit: July. 7th, 2023 English Bitter: Bluebird Bitter Brewery: Coniston Grains: Maris Otter pale malt and Crystal malt Hops: Challenger ABV:3.6% Breather: Yes Pints: 2 Sparkler: Off Pictures: 4 Sparkler: On Pictures: 3 --- Sparkler: Off - w/o settling Sparkler: On - w/ settling ---
@M-Fox24 do they temperature control all drafts? I see temp listed. Also $12 for a 16 oz pour of St Bernardus, damn.
Ya. Greg Engert actually applies this across the board: Neighborhood Restaurant Group (e.g. Churchkey)
Macleod is another one… Spoke with Owen Ogletree several months ago, who accredited Brick Store, on accreditations (i.e. the US had a number of inaccurate listings post-COVID = they themselves did not know who was accredited/valid) Irrespective, Owen is the original organizer behind the ‘Atlanta Cask Ale Tasting’, and assists/participates/judges in global cask affairs (i.e. he runs Brewtopia & contributes with Marque accreditations) …Georgia has a promising cask future per Good Word's (potential/promising) upcoming event...
That's great to hear. I had never had cask ale until Good Word started doing it. I'm glad that accredited pubs are leading the way because that makes all the difference in educating the drinker and providing the right experience.
An Unfiltered, Unpasteurized, German Keller…This is an old world ‘cellar beer’ that’s been cask-conditioned in the British style - Carton New Jersey, USA 1xActive Beer Engine (Angram) Cask-conditioned Cask Tapped: < Week Visit: July 8th, 2023 Kellerbier: Skra Grains: Floor-Malted Bohemian Pilsner Malt Hops: Perle ABV:4.6% Breather: No Sparkler: On Visuals: 3 Sparkler: Off Visuals: 4 Sidenote: Adam has been talking to Brian (Carton’s Lead Brewer) about a potential cask-collaboration --- Sparkler: On - w/o settling Sparkler: Off - w/o settling
“…Our focus is on hand-pulled, traditional ales…It’s a lot of work" - Gary Cresswell Airline – The Pub Maine, USA 4xActive Beer Engines (Angram) Cask-conditioned Cask Tapped: < Week Pub Visit: July 13, 2023 Extra Special/Strong Bitter: Special Old Bitter (S.O.B.) UK Collab w/ Hadrian Border (Newcastle, UK) Grains: English (Thomas Fawcetts) Hops: English ABV: 5% Aspirator: No Sparkler: On Pint (Proper) Visuals: 2 Scottish Ale: Scottish Export ABV: 5.3% Aspirator: No Sparkler: On Pint (Proper) Visuals: 4 Extra Special/Strong Bitter: Special Old Bitter (S.O.B.) UK Collab w/ Hadrian Border (Newcastle, UK) Grains: English (Thomas Fawcetts) Hops: English ABV: 5% Aspirator: No Sparkler: Off Pint (Proper) Visuals: 1 Irish Red Ale: Red Ale ABV: 4.7% Aspirator: No Sparkler: On Pint (Half) Visuals: 1 --- Entryway - --- S.O.B. (ON) - Scottish Export - S.O.B. (OFF) - Irish Red - ---
...an original English IPA Deep Ellum Massachusetts, USA 1xActive Beer Engine (Angram) Cask-conditioned Cask Tapped: ≤ Week Pub Visit: July 14, 2023 English IPA: Greene King IPA Brewery: Greene King Grains: Pale, Crystal, and Black malts Hops: Pilgrim, Challenger, and First Gold Hops ABV: 3.6% Aspirator: No Sparkler: No Immersed: No Visuals: 3
Brewery is in Amherst, and the Pub is in Ellsworth + Cresswell recently purchased Finn’s across the street Airline Brewing to continue Finn's legacy | Business | ellsworthamerican.com ...patiently waiting, for that real ale collab with Pete/BB Benefited off the changed conditions, from being tapped & being served at a higher/favorable temperature: upper tiers/slightly above cellar. Max is not afraid to let the yeast work (interact), but will also pull anything that’s about to turn (i.e. staling is never an issue) = This was clean, naturally involved, delicately complex, and on point …Cam (barkeep) seemed to indicate that they might have a backup to go on right after
What a great thread. I suppose similar to other brewers, who produce real ales, I believe the outcome depends entirely on how well the pub handles the cask. Some of our casks end up in places where it can be hit or miss on whether the beer is at its best. There is still a lot of skill upstream in the production within the industry but much harder to come by is real great cellar craft and that makes a huge difference. In the UK with so much pressure on pubs its hardly surprising we are loosing the skillsets and cask space is being replaced by keg fonts. Our brewery team spend a lot of drinking time mulling over this apparent paradox. Strategies to keep the cask alive for small independent breweries most welcome.
