Cask ales and UK-style Bitters are some of my favorite types of beer. Where I live, there are a handful of bars that have 1-2 cask handles, but only have something on ~65% of the time I'd say. Obviously this is antithetical the Greater New England's hop renaissance, but I'm curious, would anyone like to see more cask options? And if they were available, would it change your purchasing habits? I know personally, if I could walk into a bar and get a cask bitter, that's probably what I'd drink at least half the time, probably much more than that.
I'd be more interested in cask beer, but just because it's more available doesn't mean I'd buy it more often. I might - it entirely depends on the beer itself that's offered. But ultimately, yes, I'd like to see more cask options around.
I would like to see more cask options. Most places with casks only have an option over the weekend. It's typically an IPA over some odd ingredient or alternate hop variety. And in many places the cask is not well taken care of. I'm not interested in that. This is where some decent brewpubs shine imo. They make beers better suited to the cask, take care of it well, and keep it on more regularly.
Jack's Abby is beginning to offer a cask option on Wednesdays beginning at 3. This week was Leisure Time dry hopped with lemon drop hops.
I love cask beers, but I think it's hard for bar owners to justify putting a lot of cask options on if they don't know that they'll be able to sell that beer before it passes its shelf life (much shorter shelf life compared to keg beers). I was excited when Stoddard's opened in 2010 and announced that they'd have FIVE cask engines (hand pumps). Initially, they often had around 3 cask beers pouring at any given time, but nowadays when I stop by it's usually only 1 cask offering (maybe that's just my bad luck, but I do think they've cut back). Same thing for Lord Hobo: They have 3 hand pumps, but it's rare to see even 1 cask beer offering. On a brighter note: --Atwood's Tavern had a cask of Jack's Abby Mass Rising last weekend. It was pouring beautifully and tasted perfect after coming in from an icy cold afternoon walk. They've been making an effort to offer a cask fairly regularly, and they've been getting some good stuff from Idle Hands and other local brewers. --The Coat of Arms pub in Portsmouth has a surprisingly strong focus on cask beers. When I visited this summer they had 3 local cask offerings and the bartender said that it's something they try to maintain consistently.
Assuming it's well-kept, as they say, I'll usually take the cask option. And if I could get cask bitters and milds regularly I'd be stoked.
One of my favorite stops in the area. Many of the beers Throwback and Moat Mountain decide to cask are very good in the format. They have 2-3 casks running near everyday of the week.
I'm a huge fan of cask beers (and I'm looking forward to the NERAX fest the end of March) but I am hesitant about the in bars / pubs. The first thing is taking care of the cask and making sure it's right, including age. I have walked into places with s cask on, asked how old it is, and been told, "oh, it's been there a week or two." We all know that casks are only good for 5 days at the outside, most places it would be less than that, likely 3. Cask beer has to be taken care of, and explained correctly, not just described as "warm and flat."
I'd say I'm pleased, but not satisfied. I've had much better luck the last year or two with casks that have been well taken care of. I can't say satisfied, because oftentimes it's simply a popular local beer, and not necessarily a style that is well suited for cask. I'd love to see more English ales on cask to truly satisfy my craving. A NERAX-style English pub in Boston would be heaven for me.
That's a big one. Many places where you order a cask beer will follow your order with "You know that it's warm and flat right?" That's a horrible presentation but is a big clue into what most people think about cask beer. Enough have been sent back or negatively remarked on to warrant this disclaimer. It's not a great way to sell the beer but does prevent the send back. I've gotten a similar disclaimer on certain beers at the most craft-centric bars in the state. "You know that's sour right?" It's only purpose is to prevent a complaint, not to educate or promote the beer.
Thanks for the replies so far. Proper cellaring and care of casks is the most important part. Either A) I don't come across them enough or B) I've been fortunate in that I've never had an off cask. Probably more A than B... It does seem that most casks, especially those at breweries are just a currently brewed beer that gets put in a cask with some hops as a novelty, more than interest in cellarmanship and brewing beers made for casks. I get that it's a dicey business proposition to focus more on it, given you have at most five days to make a profit on a cask and traditionally casked beers (bitters, milds, etc) are pretty far from sexy, but I'm hoping people catch on.
There's always NERAX. Our next festival will be held at Lord Hobo Brewery, in Woburn MA, March 25-28. One important educational feature of NERAX is the Jeff Charnick Cellarmanship Scholarship. Named in honor of our first Head Cellarman, this program offers one week of training during the week of NERAX in how to care for cask-conditioned beer. We are currently open for applications from anyone who wants to learn more. We also have a scholarship for learning how to run a Real Ale festival, which takes place at the Great British Beer Festival. Last year, we sent Rob Gonzalez of the Coat of Arms. After receiving his training, Rob expanded the cask program from three handpumps to five, serving a rotation of local brewers and guest beers.
