Pushed Beers

We refer to some of our beers as pushed beers to differentiate them from our cask conditioned or hand pulled beers. By pushed we simply mean that the beer is pushed through the lines with carbon dioxide as it is in virtually every beer in America. (Please refer to the page on cask conditioned ales to understand the difference.)

When we produce a pushed beer we allow the beer to completely ferment before racking the beer off into serving vessels. At that point you have cold, flat beer. We force carbonate the beer for several hours and, after aging the beer, we have a product ready for you to enjoy.

These beers are moved from the cellar to the bar by pushing them with carbon dioxide. These beers are served at 38 degrees, considerably colder than our cask ales which are served at 52 degrees.

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