@steveh - presumbly your local does not submerge? Irrespective, the original method via gravity maybe more appropriate: An Anstich (lager) portrayal here, where the spigot is just outside ...do you avoid Czech faucets
Just here to say that Carton's Skra, a Kellerbier, was amazing on cask a few weeks ago when I visited NJ. So different from the canned version
When you do, be sure to hit Rheinblick in Canandaigua, for dinner. https://www.beeradvocate.com/beer/profile/23375/?view=ratings AND get the Beef & Brew Stew at Beef and Brew in Geneva, https://www.beeradvocate.com/beer/profile/41385/?view=ratings
Only when they use the sparkler, and I always ask for no sparkler. I tried it when it first came out just to say I did, but the local switched to a different tap than the Lukr, and I haven't seen how it's being poured.
Granted, the sparkler necessitates submergence; however, the adjustment is not correlated with submergence: the server/cellar-handler would often need a second request, for levitation, if the sparkler were to be removed Perhaps similar to what Warwick Farms (PA) uses
Not going to pretend to know what you mean. I just ask them to not use the sparkler and they remove it. Never noticed when they put it back on (probably right away because they seem to always serve that way). Can't say. I just noticed they'd changed and they told me it was a new system that provided the same effect (with less of a learning curve). I wasn't drinking the beer from that tap, so I didn't get a demo.
Relevant to you @M-Fox24 as a NJ resident…you probably saw but Tonewood now can conditions Blipstream now. Only other can conditioned English style beer I’ve had was cartons first one. The results here are quite nice…
I ask them to keep the spout out of the beer in the full request. Not sure why they'd need to submerge if they aren't adding the extra a sparkler adds. I've worked beer engines and kept the spout clear of the beer with no troubles. Seen them do it in London, too.
No issues and thanks for clarifying the request: submergence is arguably not necessary, but the technicality is still an unfamiliar – stateside – territory Em Sauter has a nice illustration, yet a Cicerone Certification could be dissected –
When I was there; a 3 day window for peak Bass ale condition in most pub. Still drank great, the fruityness dropped off
Yes they do, most of the times I’ve been, at their Oaklyn (OG) location. I went last week for that sole purpose but unfortunately that trip nothing was on cask but they had a delightful 3.7% golden bitter on tap that was very good; I was ok with that trade off.
Carton New Jersey, USA 1xActive Beer Engine Cask-conditioned Cask Tapped: Last Week Visit: Nov. 19th, 2022 English-style Pale Ale (ESB): Jumping Trains Hops: EKG Yeast: L3 ABV:4.6% Breather: No Sparkler: On Visuals: 3 Sparkler: Off Visuals: 3 Kane New Jersey, USA 1xActive Beer Engine Cask-conditioned Cask Tapped: Nov. 18th, 2022 Visit: Nov. 19th, 2022 Pub Ale: Pub Ale Grains: English Malts Hops: EKG Yeast: English Yeast ABV:3.4% Breather: No Sparkler: On Visuals: 3 --- Carton: Sparkler On Carton: Sparkler Off --- Kane: Sparkler On
I've seen people roll their eyes at Cantillon being dispensed from the beer engines at Moeder Lambic... not because it was "untraditional" but because it was inauthentic in terms of fermentation, carbonation, etc. Do any of you have any technical info on these cases?
It seems silly that they were astounded by this. "Fresh" can mean recently produced, but it can also mean that something is still in good shape. If the 1 week old cask ale is in bad shape compared to the 3 month old bottled lager, then the consumer isn't wrong in considering the lager the fresher beer. It's not hard to imagine why consumers would get this impression.
Presumably, the ‘initial research’ was at accredited establishments with a proper – cellar – management operation (e.g. stillaging, venting, tilting: manual or mechanical…) In any case, the new initiative (post research), seems to be designating controlled pubs
RE: Lambic via Beer Engine: While hand-pulls were not traditional, “gueuze was tapped directly from the barrel = gueuze on the barrel.” Kane, who initially installed the engine to supplement their spontaneous program, puts this nicely per the reference to “Nowadays = beer engine” Will reference a couple old Referend posts just below --- Kane (2022): Referend (2018): Referend (2021):
