Cask-condition beer is a distinctively British drink, but what do we mean by ‘real ale’ and how is it made?
Generally speaking, ‘cask-conditioning’ describes the natural C02 production and flavour development achieved through in-cask fermentation. This historic technique takes place inside a container from which fresh beer is served, and is regarded a cornerstone of British brewing heritage.
Like all beer, real ale is starts life in the brewhouse and enjoys processes such as mashing, boiling, fermentation and maturation. Kick-starting brewday, grains are milled into a grist for the brewer to steep in warm water. This steeping process, known mashing, sees fermentable sugars coaxed out of malted barley along with the grain’s flavours and colours. The resulting mash liquid is called Wort, which is pumped to the kettle for a boil with the inclusion of hops. Hops are added throughout the boil, with more added at the start for bitterness, or more added at the end for aroma. Once the Wort has been boiled with hops, it is lowered to around 21 degrees as the brewers yeast is pitched to trigger fermentation. Ale fermentation lasts around four days, followed by a similar maturation time and then, packaging. It is at this point that beer destined to become real ale cuts a path of its own.
At point of packaging, firkins (real ale casks) are filled with beer which contains live yeast; a living micro-organism that consumes fermentable sugars and, in turn, produces CO2 and alcohol. Alcohol production is has for the most part concluded at this point, meaning only natural CO2 and flavour develop during conditioning. Cask-conditioning doesn’t end at the brewery, and continues at the pub under the watchful eye of skilled publicans.
Cellaring often happens in, would you guess it, the cool underground cellars of pubs where ale is held at around 11 degrees, and is vented to release excess C02. Once the beer achieves a C02 equilibrium, regular tests are undertaken to assess clarity, aroma and flavour. For these efforts, the cellarman is held by the brewer as an equal peer in creation of the perfect pint; each party laser-focused on this most mystical pursuit.
Real ale is ready for service once, and only once, the condition of the beer has been declared perfect. Often, this proclamation arrives only after multiple days of considered conditioning.
Handpulled to the bar, a smooth and sessionable beer is presented to the drinker, threaded with the nuance and complexity that only real ale can offer.
Phew, what a journey! We hope this longer read was worth the time and consideration, much like the methods used to craft sumptuous pints of quality real ale. ‘Real Ale’, ‘Cask Beer’, whatever you call it, now you know how it’s made. We think this makes the beer that-bit more tasty.
We’ll raise a glass to that!
