Cask Conditioned Ales

Cask conditioned ales are common in England but still relatively unknown in the U.S. The process of making a cask beer and the way the beer is served both differ from the more traditional American-style beers and these differences are outlined below.

Fermentation. After primary fermentation, the beer with live yeast and fermentable sugars remaining is racked from the primary fermenter into firkins. Firkins are mini-casks which hold 10.8 gallons each. The firkins are sealed and stored in a cooler at 50 - 55 degrees to allow the fermentation process to continue.

As the beer continues to ferment, additional alcohol is produced and carbon dioxide is given off. Because the firkin is sealed, the carbon dioxide goes into solution. No additional CO2 is added to the beer.

When the beer is ready it is "pulled" from the cellar to the bar by a so-called beer engine. As the beer leaves the firkin an equal volume of air enters the firkin. The air reacts with the beer and changes the flavor profile of the product. If you stop in for a pint of Martin's Bitter on the day it is tapped you will love it. If you wait a day and try it again you will still love it but you will notice the flavor has changed as the beer oxidizes. This process continues until the beer is gone.

Because the beer is kept at 50 - 55 degrees to allow fermentation to continue, that is the temperature we must serve the beer at. Slightly warmer than most Americans are used to but, like red wine, the cellar temperature of the product allows the full flavor to come through.

Cask conditioned ales with their live yeast and changing flavors are also referred to as "live ales".

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