Steel casks are very robust and durable they are more scratch-resistant, which prevents spoilage microbes getting a foothold and it is much easier to keep them cool. The casks they use are usually made from either stainless steel or food-grade plastic, with each having its advantages and disadvantages. In the UK, almost every brewery produces at least some cask beer, with a number producing nothing else. If you’ve never tried one, you really should. To me, traditional British beer styles are at their most authentic and enjoyable when served from a cask. Don’t get me wrong, I have had some very good ales dispensed from kegs, but there is something about them that just doesn’t live up to the cask ales I know and love. Because of this, they were designed and crafted to be enjoyed at their best when served lightly carbonated, on live yeast at 52–55 ☏ (11–13 ☌). were originally created by brewers who dispensed them from casks. Most of the beer styles that are British in origin - bitter, mild, porter, stout, brown ale, pale ale, IPA, etc. But I will say this if you have never had a British ale dispensed from a cask, you have missed a key element of the experience. I am not here to wax lyrical about how amazing cask beer is there are many writers who have already done that far more eloquently than I ever could, and at great length.
#Brew cask doesn how to#
With this growing interest in cask beer - something I have spent my entire adult life drinking and my professional brewing career making - I wanted to share with you how to make it at home, how to look after it, and how to serve it. In North America, a small but growing number of breweries are serving cask ale at their tap rooms, and a number of beer festivals dedicated to it are held every year. Whilst that time has largely passed, cask beer culture remains alive and well in Britain, and others around the world are starting to catch on to the joys of cask ale too. But not that long ago, most of the beer brewed around the world was dispensed from a cask, served lightly carbonated with live yeast and at cellar temperatures - cool, but not cold. Today, we are used to having ice cold, crystal clear, fizzy beer dispensed from a pressurized keg on demand, whether in a bar or at home.
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