In praise of gravity-served lager

Stonch has brought this subject up before. The difference between lager served by gravity and that dispensed by CO2 top pressure.

As someone who was indoctrinated by CAMRA whils still a teenager, I've always believed straight from the cask is better. Even ignoring my prejudices, it looks great and seems more natural. Last night I had confirmation that the beer tastes better, too.

Wildeman has excelled itself again for German Week. I was wiping the drool off my shirt after looking at the draught list. Some of Franconia's finest. Including two of my favourites: Schlenkerla Fastenbier and Hummel-bräu Räucherator. Not to everyone's taste, I know, but I love smoky-bacon flavour beer. I started with a couple of Fastenbiers and then moved on to Räucherator. But only for one. It was such a disappointment. Fastenbier first was a big mistake.

Why? Usually working upwards in strength is the right progression. Not yesterday. The Fastenbier, you see, was in a cask on the bar. The Räucherator was keg. Everything about the Fastenbier was better - flavour, aroma, cabonation, head, temperature, texture. Everything.

An object lession in the superiority of gravity dispense.