The hops and barley when combined together deliver those gorgeous sensational aromas, just like barley malt, there are many types of hops, here are some examples: Fuggle, Citra and Cascade and of course there is loads more, why not check out the many different types of hops available on The British Hop Association!
Preparing The Beer. Once that step is completed, it is important and I must reiterate this, the casks should not be disturbed for 24 hours! Now just to bear in mind, most cellars use something called automatic stillage this is where the cask is resting on its belly horizontally, but some pubs also use vertical stillage, this is where the cask is left standing upwards.
Using your wooden mallet, you need to strike at the keystone which is on the front of the cask and gently hit the tap into the cask. Once this step has been completed, again the beer has to be left, this is because the beer inside has to be disturbed in order for you to prepare it! Now, looking at Keg Ale things work a little bit different, unlike cask beer where the beer has to be left and not disturbed for three days, as soon as your keg ale delivery has arrived at your cellar, the beer can be served straight away!
There is no mallet needed or any pegs, or that is required is basically a keg coupler which sits on top of the keg and then is twisted and pull downwards and then happy drinking. Beer O Clock. After completing all of these steps on the preparation of your beer, it is now all ready to be served to your general customers and you can finally commence the happy drinking! If you have any questions, that you would like to ask me, please do post them in the comments, until next time everyone, have a fantastic Bank Holiday Weekend!
I did a whole course in cellar management and beers etc as part of one of my older jobs and loved it. This was just like that but without the beer to drink at the same time!
Like Liked by 1 person. I found it very interesting when I did my course, it was really enjoyable. Like Like. Hey Luke. As with all good things, it sounds like Keg ale is the less delicate and involved process and can be consumed straight away, making it easier to get into the hands of pub goers.
While I have nothing against something more convenient, I love that cask ale requires more attention and finesse. The patience factor always attracts me. Thanks for sharing an informative and well-written guide! I believe this is why many people enjoy cask ale because it has to be truly and well looked after. You are commenting using your WordPress. Kegs are used to store beer, and other alcoholic and non-alcoholic drinks. Kegs have a single opening on one end, called the bung.
Instead, a gas pump fitted in the drinking establishment will be connected via a hose, into the keg, which pushes the carbon dioxide in, and the drink out. Different gases are sometimes used for smoother beers like stouts. The system is cleverly set up to pump out near enough all the liquid in the keg, and alerting staff they need to change it. The bigger ones are used by pubs and clubs all around the world to pump beer into the draught taps at the bar. Casks are used to store beer, but also whiskey, wine, cognac, port, and other types of alcoholic beverages.
Cask ale , then, is also not a method of brewing, but one of containing and dispensing. They need a bit of time and care to produce a good end product. Pubs that do it well are the ones that get reputations for serving great beer and often win awards. The cask is then left for around 48 hours for the process to complete. Casks should last around 3 days before oxygen gets in and starts affecting the flavour negatively. All rights reserved. MLA 8 Kaushik, Nimisha. Name required.
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