Rentable/owned/modified caskerator(s) are the preferred method, for preserving real ale in a to go/takeaway format. Conversely, this becomes costly, and has led to stalling per (ineffective) BiB to polypin platforms…a 2024 possibility in the states: this is not a mini-keg - …there is also the exploration into crowler-conditioning –
Temporary (Transportable) Setup, while the new space is being configured. Dan is/has cask-conditioned each pin this week: the refined/drier take on ‘Our Finest’ was tapped today, which is based on Hecto… “Traditionally cask conditioned with no extra ingredients added in the cask…just pure and simple pale ale” --- Suarez New York, USA 1xActive Beer Engines (Angram) Cask-conditioned (Improvised Tilt / Floor Stillage) Cask Tapped: December 28, 2023 Visit: December 28, 2023 English-style Pale Ale (ESB): Our Finest Pale (aka ‘hybrid' UK/US pale ale) ABV: 4.6% Aspirator: No Immersed: Yes Sparkler: Yes Sidenote: Old Ale to be tapped on Saturday --- Auxiliary: The English Inspired Bitter is set to debut in February, which is currently being filled: 12.28.23, for secondary fermentation
A rare circumstance, for Alementary, as they are generally cavorting. Irrespective, there seems to be more optimism going forward per a non-additive approach + they are one of the few establishments that will properly condition/referment a lager. So... ...this is not an issue, considering the inspiraton came from Bill Arnott - --- Alementary New Jersey, USA 1xActive Beer Engines (Angram) Cask-conditioned (Widge/Firkin) Cask Vented: December 28, 2023 Cask Tapped: December 28, 2023 Visit: December 29, 2023 Munich Helles: Hackensack Lager Grains: German Pilsner, Vienna, Munich Malts Hops: German Magnum, Tettnanger ABV: 5.5% Aspirator: Yes Immersed: Yes Sparkler: Yes ---
Changes have been made: Aspirator/Race, Sparkler, Pump Clip(s)… The Shakespeare (Cask Marque Accredited – FORMERLY) New York, USA 3xBeer Engines (Angram) 1xActive Cask-conditioned (Widge) Cask Tapped: Last Week Pub Visit: December 30, 2023 Tavern Stout (Dark British Beer): Spinners Stout Brewery: Old Glenham Grains: Marris Otter, Roasted, Black, Chocolate Barley Hops: EKG, Bramling Cross ABV: 4.1% Aspirator: Race Cask Ventilator (Natural Aid/CAMRA Approved) Sparkler: On
Tickets: https://2nd-shift-brewing.square.site/s/order?location=11ea0bb79ef4c5e9a76c0cc47a2b1e8c&item=1425#43
Evan's current setup - The second diptych is within the cellar/wood doors, which involves climatization Evan is open to coopering, for a truer/authentic/genuine dispense; this would be (levitated) gravity. Note, the secondary/live actions are measured, but the bill is hybrid per economics. Yet, he is constantly tweaking that bill/build, and is open to the more costly actions over time…more on that later (Post 1 of 3)
The cask program launched in 2022 - “Our real ales are all based on traditional and historic recipes just like back in the day when ale houses offered good, plain beer to be drunk in plenty. Yes, this means no IPA’s or Sour beers. Furthermore, all of our real ale is cask conditioned and served out of antique hand pumps pulling straight from the casks… natural, simple methods…We just want to make good, plain beer to go along with our BBQ” --- Stampede Barbecue Pennsylvania, USA 4xBeer Engines (Angram) 3xActive Cask-conditioned (Widge/Cellarmanship) Cask(s) Tapped: January 3, 2024 (All three per 2024 rotation) Visit: January 4, 2024 American Porter: Dark Ale Cask Tapped: January 3, 2024 ABV: 6% Aspirator: Yes Immersed: Yes Sparkler: On English-Style Pale Mild: Light Ale Cask Tapped: January 3, 2024 ABV: 4% Aspirator: Yes Immersed: Yes Sparkler: On English Brown Ale: Brown Ale Cask Tapped: January 3, 2024 ABV: 4% Aspirator: Yes Immersed: Yes Sparkler: Off Sparkler: On Sidenotes: The ales are wood-fired & cask-conditioned 4xReal ales with one rotating line being a seasonal sequence Breathers will last them/Evan up to 2-weeks vs. 3-days (e.g. priming rates, treatment) The recipe composition is based on a hybrid model, which ranges/fuses traditional English & German methods Evan acclimates each iteration, and is currently looking to lower/adapt the ‘Light Ale’ into a cleaner pale mild, which has British Golden roots (ABV varies with output) Fermentation begins in White Oak Foeders/Primary, and continues in Firkins/Secondary: natural carbonation per the natural fermentation trapped in the casks Discussed wood preservation, for restarting (continuing) fermentation/Secondary, which is a consideration. This will likely be done on the ‘Brown Ale’
The Grand Delancey (Cask Marque Accredited – VALID) New York, USA 2xActive Beer Engines (Angram) Cask-conditioned (Widge) Cask Tapped: January 4, 2023 Visit: January 5, 2023 Christmas IPA: Cask-Conditioned Celebration Fresh Hop IPA Brewery: Sierra Nevada Grains: Caramelized malts, Two-row Pale Hops: Cascade, Centennial, Chinook Yeast: Ale Yeast ABV:6.8% Aspirator: Yes Immersed: No Sparkler: Off
I discussed a cask beer (Von C Dark Mild Ale) earlier today in the NBW thread: Pump you up! Do you remember the old SNL skit with Hans and Franz? Von C Brewing is a small, local brewery (to me) that has been open for several years and to my great joy they finally got around to installing a hand pump (beer engine) a few weeks ago. The first beer they brewed to be served on their hand pump is a Dark Mild: “Fishin’ Credits (Beer Engine Pour) Mild - Dark 3.9% ABV Norristown, PA Our English dark mild ale was designed around all English ingredients. This is a malt focused beer with a mix of roasted and toasted malts to create an easy drinking, low abv beer. Aromas of raisin and toffee with subdued flavors of dark fruit and molasses. Poured using a classic beer engine.” I spoke to one of the co-owners (Jay) while I was there and shared that I was very pleased that he finally got around to installing the hand pump (we discussed this topic in the past, over a year ago). He told me that he had the hand pump for a long time but some other part was on ‘back order’ (or something like that). I kinda gave him a look but I suppose this is a situation that you shouldn’t look a gift horse in the mouth. I meant to ask what was the genesis for the brand name “Fishin’ Credits” but I forgot. Maybe one of you BAs who is an avid fishing person understands this terminology? Served in an Nonic pint glass: Appearance: A deep amber with a tan head. Aroma: There is an intriguing combination: some chocolate, some dark dried fruits, some toffee, some… Taste: The flavor follows the nose with the combination of chocolate/dark dried fruits/toffee. There is a low-moderate bitterness. Mouthfeel: Medium bodied, a smooth/luscious mouthfeel and a dry finish. Overall: This beer is very good - excellent! And I greatly enjoyed the mouthfeel which was accentuated via being served by the hand pump (beer engine). I also appreciated that the beer was served cool vs. cold. I am quite happy that another local craft taproom has a beer engine to join others in my area (e.g., Forest & Main, Troubles End). Cheers!
Von C is not cask-conditioning their Ales; however, that might change in the future This is often the case, when a brewery makes the initial investment into a piston: they are feeling it out & playing around first, before fully committing to the temperamental aspects of live ale. Or, in some/most cases, they never pull that trigger
Thanks for making me aware of this place - it's about an hour away but will have to check it out sometime. I just added it to the BA Places database
Not posted above: Here's the pale mild/golden best depiction...would like to see Evan hone/perfect this per the yeast selection + brew schedule -
A brewery serving a beer that isn’t cask conditioned/naturally carbonates from an engine does the punter/patron a major disservice. Not cool.
(+) SPBW will hosting a 'Mini Beer Festival' in February (-) However, this is due to SPBW cancelling/postponing 'Woodfest 2024', which usually takes place in May --- Details: SPBW Mini Beer Festival Saturday 10th to Sunday 11th February 2024 SPBW will be running a festival of beers from the wood on Saturday 10 (Noon to 11 PM) and Sunday 11 (Noon to 10.30 PM) February 2024 at Ye Olde Mitre, Ely Court, Hatton Garden, EC1. There will be a minimum of 12 beers with a nice mix of dark and light beers all in wooden casks. We will be trying to arrange a few special recipe beers. It is planned to have the beer list on the SPBW website (spbw.beer) by early February. There will be no wines and spirits available. There will be some soft drinks available and some light snacks (crisps etc). There will be no hot food. Ye Olde Mitre is not normally open at weekends, so this a special opportunity to visit on a weekend. We won’t be holding the main WoodFest in 2024. We hope to stage the next one in the Manchester area but we need to more time to organise and publicise the event. --- --- A Snippet from SPBW's 2023 Festival: preserving, showcasing, and naturally dispensing 'real ale' via wood -
Episode also touches on sparklers being ‘beer dependent’, or brewer dependent (i.e. conditioning plays a significant role): preferences may have had something to do with breweries having built-in systems, where sparklers could not be removed. However, that didn’t prevent landlords, from using a hacksaw In any case, Angelo Signorino (US) & Nick Smith (UK) talk cask, which involves: The reason why Ray Daniels had to forgo The Real Ale Festival in Chicago: he later went on to start the Cicerone Certification Program Priming rates: not overdoing the dosage/dextrose Some real ales are simply not good, despite perfect parameters “Sharp’s Doom Bar….It’s an awful beer, and anyone who says it’s nice is just drinking through nostalgia. But, that’s real ale” Two markets for cask: Cheap & Premium NEIPA becoming widely successful in the UK Cask-conditioned Sierra Nevada Pale Ale in the UK Cask aspirator’s vs. the importance of oxygenation “…part of the positive taste is the oxidation of beer. It’s part of the flavor profile of the beer. It makes it taste different…You do not get that same taste if it’s not slightly oxidized” Briefly touches on Old Peculier via wood vs. packaged, which leads towards SPBW (mentioned earlier in the thread) Etc… Source: All Things Beer Episode 49 – Cask Ales – Pat's Pints (patspints.com)
