Anthony Gladman “….cask ale — that glorious, valuable, unique drink to which we in its homeland fail to pay proper heed. It is subtle, delicious, delicate, and increasingly ignored” Paul Davies “A beautiful pint of perfectly conditioned cask beer is one of life’s great joys. But just how do we prepare the perfect pint…Different beer brands condition for different periods and you will soon get to know which ones condition quickly and which ones take around five days...Its freshness, subtle characteristics, rich mouthfeel and natural carbonation provides an amazing flavour experience unlike mainstream packaging formats" --- --- Article goes on to discuss horizontal vs vertical extraction, timing, conditioning, handling, cellar treatment, hygiene treatment, spile treatment (e,g, Fuller’s) --- Source Preparing the perfect pint of cask – The Brewers Journal
I was disappointed last Saturday evening to make a special trip to the Deschutes Public House in Portland so that I could enjoy a pint of Bachelor Bitter on cask (dragging a bunch of friends along), only to learn they’d kicked the keg earlier the same evening. I’ve had so-called “cask” ales in the UK that were not all that special—I assume because they weren’t true CAMRA cask ales, but some lesser version served to tourists—but I’d also expect a U.S. brewery with a pedigree like Deschutes to do it right. Will have to go back, either to Portland or Bend, and try my luck again.
From the linked article: “The recommended limit on the sale of a cask is three days…” During my numerous trips to the UK for business and drinking cask ales at various pubs I was mostly lucky to not drink old (stale) cask ales but on more than once occasion that has happened. If I was a regular at those pubs I might mention to the bartender the issue but I chose to just take a few sips, place the pint glass down somewhere and then order a differing cask of beer. I was lucky that I never experienced two stale cask ales in this manner. A conscientious publican really shouldn’t serve old/stale cask ale but I suppose the financial pressure here it too great? Cheers to fresh cask ale!
I’m excited to report that the brewer/owner of Noble Beast in Cleveland will be taking over a recently closed small brewery (Bookhouse Brewing) with the intention of making it a cask focused bar called Anthology Cask House.
85G/135G sugar for pin/firkin, 100ml fresh yeast added to 1L beer swirl and add, use a hop sock but use fresh not pellet hops, keep out for two days, turn over and give another day, spile day before then enjoy. use a beer engine. aloha.
I have to say that unfortunately cask ale is quite frequently presented in sub-optimal condition in the UK. That's why publications like the CAMRA Good Beer Guide are still needed. It's not so much about the publican's conscience or lack of one, more about ignorance and lack of training. Many pub staff are temporary and/or not well trained. They don't seem to check the beer quality before opening or know when the beer is good and when it isn't. Often they believe common myths like “It’s meant to be warm...” Of course no publican wants to waste beer but I think that's a secondary issue.
Saw that on their menu, but it hasn't been updated since the first of the month. Hopefully they put another on soon. Excited to go to Horse Brass this weekend, as their menu has 4 beers on the beer engine. Craft Beers in Portland, OR | Imperial Pints & More That's FANTASTIC news!
I'm surprised Deschutes didn't simply reload when the keg blew, as I believe cask BB is part of their regular, core lineup. Anyway, enjoy your time in PDX. Many taphouses typically have something on cask, as there's definitely an interest in PDX. No place in PDX is quite as assiduous when it comes to cask as the Horse Brass, but Beermongers, Roscoe's, Imperial (just to name a few) will generally have something on cask. Good luck and have fun!
I'm surprised to hear this. Every place I went during my recent trip had at least several beers on cask, and one place had 8. You would think cask beer would be less common, given the lack of training and knowledge caring for it.
Yeah I was pretty bummed. I think it was your comment in the WNWBAYDN thread that put this one on my radar. But as Arnold says, I’ll be back.
Soonish. No word on pets that I’ve heard. I read that they will serve cask and rotating European beers. Supposedly they will not serve Noble Beast beer.
RE: PDX Area – The Spile & Spigot festival is something to consider, for those in the area. The event exhibits all dispense(s) in good form: gravity, stillage, piston… --- Granted, this is not in PDX, but Deven and Avara’s place @ ‘The Cellar’ [in Bend] genuinely represent ‘real ale’ better than most stateside…including those with a ‘Marque’
Yeah, cask ale really lives or dies in the cellar, not just the brewery. If the temperature, timing and handling are off, even a great beer can end up flat or tired. When it’s done right though, it’s hard to beat.
No first-hand experience, but I can see how preparing the new cask might be reserved for certain staff (only Brewers, etc.) in a way changing a keg isn’t, so it may not get replaced as quickly. I’ll ask about that next time.
Yeah, cask really lives or dies on cellar handling. Even a great beer can turn mediocre if the conditioning or temperature is off.
