tag:blogger.com,1999:blog-5445569787371915337.post8997698212940804140..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: What I learned on my holidaysRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5445569787371915337.post-37798374457464890182009-05-06T08:22:00.000-07:002009-05-06T08:22:00.000-07:00I have known for many years that some breweries we...I have known for many years that some breweries were putting beer racked at the brewery in casks for hand-pull, but I thought this was a minor practice and one not growing due to CAMRA's view on it. It seems this is not so today or at least one must ask the publican if his cask beer beer is sedimented, something I shall do from now on.<br /><br />I have two reasons for disliking brewery-conditioned beer put through hand-pumps. First, beer racked at the brewery, in my experience as a consumer, generally won't last as long as beer sent on its lees to the market. In particular it is liable to damp paper oxidation unless consumed fairly quickly. That "beer needs grounds", an 1800's (or older) dictum, has proved itself to me many times. (The oxygen in the container is absorbed or transformed in some fashion by the yeast). My second and main concern is that the beer won't have the complexity of flavour of true cask beer. I have numerous times sampled the same beer in brewery-conditioned (unpasteurized, because forget pasteurized keg for this purpose) and real ale forms; the latter almost always wins out. <br /><br />I'd have the brewery-conditioned product served cold and fizzy, as in most North American craft production for draft, rather than put through hand-pulls warmer and less carbonated. That way there is a clear demarcation between the two forms and I happen to think each tastes best in those respective ways.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41854393392242971922009-05-06T06:26:00.000-07:002009-05-06T06:26:00.000-07:00Kristen, I've heard much UK cask beer is prepared ...<I>Kristen, I've heard much UK cask beer is prepared in a similar way nowadays, without a real secondary fermentation in the barrel.</I>True. Doom Bar is an example of a beer that's brewery conditioned and racked as a finished product. However mostof the beers I've served still require secondary conditioningStonchhttps://www.blogger.com/profile/07001578598975666535noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55511990392297917942009-05-06T05:18:00.000-07:002009-05-06T05:18:00.000-07:00Gary, you'd need to speak to a landlord to get the...Gary, you'd need to speak to a landlord to get the full gen on cask beer in the UK.<br /><br />Some beers definitely do have a proper secondary fermentation. Timothy Taylor Landlord is one.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3005418906358606962009-05-06T04:26:00.000-07:002009-05-06T04:26:00.000-07:00That is very interesting, and somewhat disappointi...That is very interesting, and somewhat disappointing. This brings such cask ale quite close to North American microbrewed draft beer. The only difference is our stuff is served colder and (generally) more carbonated, factors that can be palliated by letting the drink warm and decanting it into a second glass, which I often do.<br /><br />A slow secondary fermentation is the key to cask beer, to give it the right type of light bubble and a special flavour that seems partly due to greater yeast presence but also to special flavours which develop in the cellaring phase.<br /><br />Can one assume that the real ale to be served, say, at CAMRA's upcoming summer national festival will all be real real beer?<br /><br />What about Fuller's beers as served in London pubs year-round?<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71887552255878542242009-05-06T02:25:00.000-07:002009-05-06T02:25:00.000-07:00Kristen, I've heard much UK cask beer is prepared ...Kristen, I've heard much UK cask beer is prepared in a similar way nowadays, without a real secondary fermentation in the barrel.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-66561560042394070422009-05-05T11:56:00.000-07:002009-05-05T11:56:00.000-07:00Oblivious,
Rarely are they primed. Most of the t...Oblivious,<br /><br />Rarely are they primed. Most of the time they are carbonated in the bright tanks. Sometimes you'll get some sediment in the bottom of the cask but this is mostly due to being non-filtered. Having said that, there are a few places that actually do cask conditioned beer but most of the time they are for special occasions.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-19450609701445717962009-05-05T10:31:00.000-07:002009-05-05T10:31:00.000-07:00Ron, A fair critique. Though I don't see how TVs ...Ron, A fair critique. Though I don't see how TVs are an obstacle to social interaction. I find the only obstacles are miserable bastards.<br /><br /><br />Tim That Comments on the Same Blogs as Me, Where have you visited? Sounds like you did not have stray far from tourist areas or put much effort into finding decent pubs.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-74051104086370374142009-05-05T10:30:00.000-07:002009-05-05T10:30:00.000-07:00Do they prime then or are forced carbonated Kriste...Do they prime then or are forced carbonated Kristen?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33144316946180555842009-05-05T07:15:00.000-07:002009-05-05T07:15:00.000-07:00Ron,
Do know that most of the things served out o...Ron,<br /><br />Do know that most of the things served out of a Firkin in this country are not actual cask beers. They are usually just filled into firkins from bright tanks or maybe from the secondary with no intervention of the brewer and definitely none by the landlord.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27976829861742747972009-05-05T02:40:00.000-07:002009-05-05T02:40:00.000-07:00With the not so good - every pub seems to be eithe...With the not so good - every pub seems to be either and OIrish theme pub or a sports bar.Timhttps://www.blogger.com/profile/11979252489432311435noreply@blogger.com