Many good beer bars in the United States have at least one or two cask-conditioned selections.
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I felt compelled to join in, particularly as I love English beer styles, especially when they are cask-conditioned ales.
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The carbonation in cask-conditioned ales is exceedingly gentle, which is why many people tasting one for the first time think the beer is flat.
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I love no beer more than a cask-conditioned ale, whether a mild bitter, a malty porter or an English-style India Pale Ale, made without the ungainly piney, grapefruit flavor of American hops.
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Colin Dexter, a British mystery writer whose irascible, poetry-loving detective, Chief Inspector Morse, pursued clues and cask-conditioned ale through 21999 novels and a popular television series, died on Tuesday at his home in Oxford, England.
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Utopias, though, takes a variety of cask-conditioned beers (which results in a gentler level of carbonation and a rounder mouthfeel), then transfers them to barrels, ranging from bourbon to rum to sherry to calvados (an apple brandy).
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The Ebrington Arms, a 193-year-old inn and pub in an appealing village of the same name, checks all the boxes for what you want in a great British pub: cozy rooms with fireplaces, locally produced, cask-conditioned ales and a picturesque beer garden.
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In summer 2007, Everards brewed a one-off cask conditioned Stones Pure Gold (4.1 per cent ABV) golden ale, and in 2011 four cask conditioned sports themed Stones branded ales were made available throughout the first half of the year, brewed at William Worthington's Brewery in Burton upon Trent.
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British brewers producing cask-conditioned varieties include Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf.
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Ansells Mild and Best Bitter are currently produced for Allied's successor Carlsberg by JW Lees. Cask conditioned Ansell's Mild was discontinued in 2012.
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Production of the cask conditioned beer moved to Hydes Brewery in Moss Side, Manchester, until it was discontinued in 2012, ending the beer's association with the city.
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London Pride is the flagship beer of Fuller's Brewery. It is sold both cask- conditioned and bottled. London Pride has been brewed at the Griffin Brewery since 1958.
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This beer, one of the few offered at the brewpub which is cask-conditioned (their Pale Ale is another), is dry-hopped with Amarillo hops, and is only offered sporadically.
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Started in Royersford in October 2005 but moved to Phoenixville in June 2006, a fresh firkin of a different cask conditioned Sly Fox beer is tapped on the bar on the third Friday of each month and poured until it runs out.
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Great Basin brews several different beer styles and maintains ten to fourteen beers on tap.on tap Many of their brews are seasonal or otherwise available for a limited time. Cask conditioned, barrel aged and nitrogenated beers are available by the glass on location.
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Following the closure of the Cannon Brewery in 1999, canned Stones has been brewed in Burton upon Trent and keg Stones in Tadcaster. The cask conditioned variant was brewed by Highgate Brewery of Walsall, Thwaites Brewery of Blackburn and finally Everards of Leicester.Ale Cry, Vol.
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The Golden Tap Awards will also recognize brewers who produce cask-conditioned beers for the first time. The 2010 Golden Tap Awards were announced on August 21, 2010 at beerbistro, with a special Ontario Craft Brewers dinner taking place on Friday, August 20 as a part of the celebrations.
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ESB is a strong, full-bodied, mahogany-coloured ale. It is brewed with Pale Ale and Crystal malts, bringing both biscuit flavours and soft malt toffee notes to the fore. It is sold in both 5.5% cask conditioned form as well as pasteurised at 5.9% in bottles and kegs.
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Rooster's Brewery is a brewery in Knaresborough, North Yorkshire, England. The Rooster's brewery was established by Sean & Alison Franklin in 1993. Initially producing just eight barrels a week, production now totals around 60 barrels a week. The brewery produces a range of cask-conditioned beers, brewed almost exclusively from pale malts.
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Each and every Friday, Dry Dock taps a special one-off firkin, a cask-conditioned variation of their available beers. Occasionally, the beers are conditioned with odd items such as wasabi and rice. In 2010, Dry Dock served their Kölsch from a watermelon and their Half Moon Pumpkin Ale through a locally-grown 208 lb pumpkin.
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The Schiehallion oilfield is named after the mountain. One of the major oilfields on Scotland’s continental shelf, it is operated by BP and situated in the North Atlantic approximately west of Shetland. Schiehallion was the setting for the final showdown in Grant Morrison's comic series Zenith. The Harviestoun Brewery produce a cask-conditioned lager called Schiehallion.
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Cask- conditioned beers (also called cask ale) and bottle conditioned beers are often referred to as real ales, though by the terms of CAMRA's definition not all cask or bottle conditioned ales are real ale; in particular, some American-style brewpubs may use collected carbon dioxide during the serving process which would disqualify them from claiming real ale status.
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The McEwan's and Younger's brands added around 50,000 barrels to the production of the Caledonian. The last regular batch of the cask-conditioned version of McEwan's 80/- was brewed in 2006 after annual production dropped below 10,000 barrels, although the beer made a brief return in June 2011 and has since been brewed seasonally by W&Y.; McEwan's Lager was reintroduced in 2009.
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Batemans Brewery logo Bateman's Brewery and Salem Bridge Mill Batemans Brewery (George Bateman & Son Ltd) is an English brewery based at Salem Bridge Brewery in Wainfleet, Lincolnshire, and founded in 1874. The company owns 69 public houses, with 23 situated in Boston alone. The brewery focuses on cask conditioned ales, their best known being XB and XXXB. Their slogan is "Good Honest Ales".
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The 1920s era White Shield logo, as depicted on a car White Shield is principally available as a bottle conditioned beer, although it has periodically been made available in cask-conditioned form. White Shield is brewed using pale malt and a small amount of crystal malt. The hops used are Challenger, Fuggles and Northdown. Different yeasts are used for primary and secondary fermentation.
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Like most largely pasteurised ale brands in the UK it has been in a state of managed decline.Euromonitor 2011, 47.9mn litres in 2001 to 17.6mn litres in 2010. The beers are sold predominantly in Scotland and the north of England; a small amount is exported to Italy. 2012 saw the launch of McEwan's Export in bottles, and a new seasonal cask-conditioned golden ale called McEwan's Gold.
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Beer which has been filtered is usually held in "bright tanks" at the brewery before bottling or additional treatment. A beer which is filtered is stable, so all conditioning has stopped - as such it is termed "brewery- conditioned". Beers which are in contact with the yeast are known as bottle- conditioned or cask-conditioned. Sheet filters use pre-made media and are relatively straightforward.
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Allowing the general public to see how the beer is brewed. It is now brewing the Pig Pub Brewery cask conditioned beers which are all served within the pub and also at a sister pub located in Leicester City Centre. In 1997, TV actor Barry Evans was found dead at his home in Claybrooke Magna. A youth was charged with attempted murder but later released.
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The Homer Brewing Company is a brewery in Homer, Alaska, near the southern end of the Kenai Peninsula. It was founded on September 21, 1996.Homer Brewing Company to host Oktoberfest celebration Saturday Carolyn Norton, Homer News, 9/05/07 The brewery specializes in unfiltered, unpasteurized, cask-conditioned beers.Our Brews, Homer Brewing Company Their beers are available in growlers, bottles and on tap in many local establishments.
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Google books F. G. Priest, Graham G. Stewart, Handbook of Brewing p. 2, CRC Press (2006), . Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". It is applied to bottle conditioned and cask conditioned beers.
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In 2010 Heineken discontinued production of cask conditioned John Smith's Magnet, although it remains available in kegs. By 2011, production of John Smith's Cask had moved to Cameron's. As of 2012, John Smith's is the sixth highest selling beer brand in the United Kingdom and the highest selling bitter in the world. From February 2013, John Smith's Extra Smooth and Original were reduced from 3.8 to 3.6% ABV.
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Bass moved production of Stones to its Burton upon Trent and Tadcaster breweries. In 2000, Bass sold its brewing interests, including their breweries and the Stones brand to the Belgian brewer Interbrew. Interbrew contracted the production of cask conditioned Stones to Marston's in Burton. Competition concerns forced Interbrew to sell off certain brands in December 2001, including Stones Bitter, which was bought by the American Coors Brewing Company (later Molson Coors).
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It has been alleged that small scale production of the bottled variant continues as it is Prince Philip's favourite beer, with Paul Burrell attesting that Philip drank a small bottle nightly.A Royal Duty By Paul Burrell The keg version is currently known as Double Diamond Pale and is 2.8% ABV. Ind Coope Burton Ale (4.5% ABV), a cask conditioned version of bottled Double Diamond first brewed in 1976, is currently produced by Carlsberg UK.
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The company's best-selling brand is Spotted Cow. First brewed in 1997, Spotted Cow is a cask-conditioned farmhouse ale. New Glarus brews about 45,000 barrels of the beer a year, which accounts for about 40% of all the beer New Glarus makes a year. Spotted Cow has been the best-selling draft beer in the state for a number of years and is considered one of the most well-known beers in Wisconsin.
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John Smith's Brewery in Tadcaster, North Yorkshire, England, produces beers including John Smith's, the highest selling bitter in the United Kingdom since the mid-1990s. The majority of John Smith's sales are of the nitrogenated Extra Smooth product, although a cask conditioned variant is available nationally. A stronger variant called Magnet is also available in the North East of England. John Smith's Cask and Magnet are produced under licence by Cameron's in Hartlepool.
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Hawkins, "A History of Bass Charrington," p. 211 By 1982 16 per cent of Yorkshire's public houses were tied to Stones. Bass closed the Cannon Brewery in April 1999 with the loss of 57 jobs. Bass blamed the closure on the steep decline in sales of cask conditioned beers (nationally there had been a 14 per cent decline in sales of cask beer over the previous 12 months) which the brewery produced.
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In 2015 the brewery moved several blocks from its original location on Water Street to a new, larger location in the Murray Building on Walnut Street. In addition to selling its own beer on premise (including cask conditioned ale), Rhodell has a "brew on premise" program where amateur brewers can make their own beer using the brewery's equipment. Bearded Owl Brewing is a craft brewery and taproom on State Street. It opened for business in 2018.
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Zymomonas is an unwanted waterborne bacteria in beer, creating an estery-sulfury flavor due to the production of acetaldehyde and hydrogen sulfide. This can be likened to a rotten apple smell or fruity odor. Zymomonas have not been reported in lager breweries due to the low temperatures (8–12 °C) and stringent carbohydrate requirements (able to ferment only sucrose, glucose, and fructose). It is commonly found in cask- conditioned ales where priming sugar is used to carbonate the beer.
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In 2006, Off Licence News identified the canned variant as "continuing a slow but sure decline that has seen its status redefined from national brand to Yorkshire regional over the last decade." As of 2012, Stones Bitter is among the twenty highest selling ales in the United Kingdom, with estimated annual volumes at over 100,000 hectolitres.Alcoholic Drinks: Euromonitor from trade sources/national statistics, 2012 Cask conditioned Stones Bitter is set to return, brewed under licence by Sheffield brewer TrueNorth.
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A new £500,000 five-storey brewhouse was operational by 1962, and was one of the most up to date in the country. An on-site public house was opened in the basement of the brewery in 1964, initially named The Underground, but later renamed The Pig and Whistle; it was used by brewery workers and visitors. At its peak the brewery produced 50,000 hectolitres of cask conditioned Stones each year. The office building was sold off in 1985.
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Two double-decker buses with special destination blinds carried passengers to the Knights Templar pub in central London as part of a celebration of 30 years of Rail Ale Rambles in 2007 Sometimes now used as a generic expression in the United Kingdom for a day tour of pubs and/or breweries by train, in search of "real ale" (cask-conditioned beer), the marketing name "Rail Ale Ramble" was originally conceived by Gerald Daniels, who runs an English tour company, Crookham Travel. In October 1977 he ran the first "RAR", a chartered train with 596 passengers from London to Bath, Somerset and Oxford. At that time traditional cask-conditioned beer was rare in London, but the Campaign for Real Ale (CAMRA) was beginning to have more impact in regional centres where there was a greater range of traditional breweries still supplying this "living" beer. More than thirty years later Crookham Travel still runs several Rail Ale Rambles each year as well as longer trips to explore surviving regional and local breweries and the increasing number of new microbreweries throughout Britain and beyond.
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The brewer realised £1 million in efficiency savings by closing the brewery. The Campaign for Real Ale blamed the brewery's closure on Bass' failure to promote their cask conditioned products. As well as Stones Bitter, the Cannon brewed the small scale Bass Special, Bass Light and Bass Mild brands from the mid-1990s as declining Stones volumes left the brewery with spare capacity. Bass Light and Bass Mild had been sold in the Sheffield area as Stones Mild and Stones Dark Mild respectively.
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Its popularity during the 1970s and 1980s in its heartland saw it described as "more of a religion than a beer." By 1992 Stones was the UK's highest selling bitter, with a million barrels sold annually. That same year the ABV of Stones was reduced from 4.1 per cent to 3.9 per cent ABV, and then to 3.7 per cent in 1999. The cask conditioned Stones was restored to 4.1 per cent ABV in 2006, before being discontinued in 2012.
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On the first non-holiday Monday of every month, Lazlo's Brewery and Grill in the Haymarket hosts "Cask Night", an event featuring two Empyrean beers that have been cask-conditioned. On the same night, next door, the brewery opens its doors to the first 150 people to arrive to receive an exclusive tour of the brewery and a presentation from Head Brewer Rich Chapin. "Brewed Awakening" is a monthly event that pairs beers from all over the world with food that will complement them.
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This conditioning begins in tanks at the brewery and continues after the beer is filled into casks, hence the phrase 'Cask Conditioned'. Historically, the Yorkshire Square vessel was constructed from Yorkshire Sandstone, but Welsh slate quickly proved to be the material of choice. A modern innovation is the so-called 'Round Square' pioneered by the Black Sheep brewery, which is built from stainless steel. The round shape makes it easier to clean out (a task that requires personnel to physically climb into the vessels) between brewing cycles.
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A "stillage" of cask ales on racks A cask is the traditional method of bulk supply to a pub. The brew is then served from the cask in a cellar via a hand pump or by gravity straight from the cask on stillage wherever the cask is kept. Cask conditioned beer is unfiltered and unpasteurized, giving it a limited shelf-life. It lacks artificial carbonation, instead dissolved gas is produced by ongoing fermentation, the gas coming out of solution forming bubbles in the glass.
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Whilst not cask-conditioned, as in the case of British real ale, the beer is unpasteurised and delivered by gravity. In Terry Pratchett's Discworld series of fantasy novels, an Australian-like continent is named XXXX, pronounced "fourecks". XXXX's labels generally feature a depiction of the Milton Brewery alongside the Ipswich railway line, presently with a Queensland Rail EMU in the foreground with the existing extensive railway fencing omitted. Prior labels had steam engines and diesels when those locomotives were more regularly seen in Brisbane.
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Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine, although in recent decades, bitter has also been pasteurised and carbonated, or sold in bottles or cans, which affects the flavour. Despite the myth, bitter should not be served warm, but at "cellar temperature" of 11° to 14° Celsius (50° to 55° Fahrenheit). The popularity of craft brewing in North America has led to British-style bitter being brewed there since the 1980s.
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The neighborhood around the rue Saint-Denis is now above all made up of sex shops, with the part situated between rue Réaumur and boulevard Saint-Denis notorious as a place of prostitution. The street also contains some clothes shops, bars and restaurants, as well as the church of Saint-Leu-Saint-Gilles, a bank, and the Chambre des notaires building. The Frog and Rosbif Brew Pub is located here, one of only a very small number of cask conditioned beer producers in France.
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The beers are sold predominantly in Scotland and the North East of England. Despite being the dominant presence in Scottish brewing for around a century, the McEwan's brands were neglected by Scottish & Newcastle, who concentrated on their global brands. The McEwan's ales were eclipsed by John Smith's Bitter and Belhaven Best and cask-conditioned beers such as Deuchars IPA, whilst the lager fell behind Tennent's. McEwan's was well known for its cavalier mascot, broadly based on the Frans Hals painting, the Laughing Cavalier portrait, which has been used since the 1930s.
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As of September 2007, three flagship brews are locally distributed: Celestial Gold (light lager), Pipe Organ Pale Ale (English pale ale), and Pious Monk Dunkel (Munich-style dark lager). The in-house selection is rounded out by a rotating Stout, four seasonals or specialties, and one varying cask-conditioned ale. Also available are Millennium Trippel, a Belgian Tripel (in champagne bottles and 5L minikegs) and Cherry Quadzilla, a Belgian Quadrupel (champagne bottles only). The Church's beers are brewed on a steam-jacketed 15bbl system built by Specific Mechanical Systems, Ltd.
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In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed "iron lungs". Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer.
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The brewing giant Bass acquired William Stones in the 1960s, and began to heavily promote the keg variant of Stones Bitter, which eventually became the highest selling bitter in the country. However the keg version was promoted at the expense of the traditional unpasteurised and unfiltered cask conditioned version. In the 1990s, the ABV of Stones was gradually reduced, and, as ale sales declined, Stones reverted from a national into a regional brand. Following the closure of the Cannon Brewery, Stones has been brewed at a number of different breweries.
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As with many breweries, occasional special brews were commissioned upon commemorative dates and retirement of long-serving employees. In 1991 a special bottled beer was produced when Sheffield Wednesday reached the finals of the Football League Cup. Two thousand bottles of Stones Centenary Ale were produced in 1995, celebrating 100 years of rugby league. This was followed by the 1996 cask conditioned Stones Super League Bitter (4.8 per cent ABV) celebrating Stones' sponsorship of the League, and the 1998 bottled Stones Commemorative Ale which marked the scheduled closure of the brewery.
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Adding finings to a cask of beer Before the inexpensive production of gelatin and other competing products, isinglass was used in confectionery and desserts such as fruit jelly and blancmange. Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. It is used particularly in the production of cask-conditioned beers, although a few cask ales are available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask.
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The kilderkin is still currently used. It is the unit of choice of CAMRA, the Campaign for Real Ale, for calculating beer quantities for beer festivals in the UK. Ales are usually delivered in firkins, cider and other drinks are usually in boxes, bottles or other containers measured in gallons or litres, and all (except wine) are sold in pints or parts thereof. For CAMRA internal accounting, all are calculated in kilderkins. A kilderkin is a 144 pint container but there is not 144 pints of cask conditioned consumable beer in a kilderkin (see Firkins below for explanation).
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The handle of a handpump is often used as a symbol of cask ale. This style of beer has continued fermentation and uses porous and non-porous pegs, called spiles, to respectively release and retain the gases generated by fermentation and thus achieve the optimum level of carbonation in the beer. In the 1970s many breweries were keen to replace cask conditioned ale with keg versions for financial benefit, and started to disguise keg taps by adorning them with cosmetic hand pump handles. This practice was opposed as fraudulent by the Campaign for Real Ale and was discontinued.
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Yards Brewing Company is a craft brewery in Philadelphia, Pennsylvania, United States, specializing in ales, particularly those in the English tradition. In 1994 friends Tom Kehoe and Jon Bovit established Yards after producing their own homebrews since 1988. Within the first few months, "the Yards Guys" were producing one six-keg batch at a time out of their 3.5-barrel brewhouse, and supplying ESA, Entire Porter, and several other cask-conditioned ales to bars. After several partnership changes, Kehoe has continued expanding the Yards brand by moving to larger locations and incrementally increasing the overall output capacity.
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It is a ruby coloured ale brewed with pale ale malt, Goldings and Fuggles hops and cane sugars. Fuller's Brewer's Reserve is a collection of four bottled beers: No. 1 - a 7.7% strong ale launched in 2008 which spent 500 days in 30-year-old single malt whisky casks; No. 2 - an 8.2% ale oak aged in Courvoisier Cognac casks; No. 3 - a 9.0% beer matured for more than two years in Auchentoshan distillery whisky casks; No. 4 - an 8.5% beer matured in Comte de Lauvia Armagnac casks for a year. Gales HSB (Horndean Special Bitter) is a cask conditioned 4.8% bitter. It was first brewed in 1959 in Horndean, Hampshire.
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As Guinness has not been cask-conditioned for decades, the two-stage pour has been labeled a marketing ploy that does not actually affect the beer's taste.The Guinness two-part pour is just a marketing ploy: It doesn’t matter how you put stout into a glass, the result is the same The Irish Times, Dan Griffin, 31 March 2018 An example of the newly designed Guinness pint glass released in 2010. Guinness Pour and Serve What Diageo calls the "perfect pint" of Draught Guinness is the product of a "double pour", which according to the company should take 119.53 seconds.The Science Behind Pouring The Perfect Pint Of Guinness Suze Kundu, forbes.
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Held in Farnham, Surrey, the first Beerex took place in 1977, three years after CAMRA had been established, as a means of promoting traditional cask- conditioned beers from British breweries in line with CAMRA's aims, whilst raising money for charity.Lions Club Minutes, CAMRA Surrey/Hants Borders records The concept was the idea of two CAMRA members who were also members of the Farnham Lions Club. These two, Paul Blowfield and Ralph Carter, were inspired by CAMRA's Covent Garden Beer Festival (London) of 1975. They took the idea to their two organisations, who then joined with the Farnham Maltings Association to organise the first event, which pre-dated the first CAMRA Great British Beer Festival by some months.
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However, some breweries still use isinglass finings for non- cask beers, especially when attempting to repair bad batches. Although very little isinglass remains in the beer when it is drunk, many vegetarians consider beers that are processed with these finings (such as most cask- conditioned ales in the UK) to be unsuitable for vegetarian diets (although acceptable for pescetarians). According to global data in 2018, along with low-calorie beer and gluten-free beer, beers that are acceptable for these strict vegetarians are expected to grow in demand in the coming years. The demand increase is attributed to millennial consumers, and some companies have introduced vegetarian friendly options or done away with isinglass use.
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Before the 1960s, when Guinness adopted the current system of delivery using a nitrogen/carbon dioxide gas mixture, all beer leaving the brewery was cask-conditioned. Casks newly delivered to many small pubs were often nearly unmanageably frothy, but cellar space and rapid turnover demanded that they be put into use before they could sit for long enough to settle down. As a result, a glass would be part filled with the fresh, frothy beer, allowed to stand a minute, and then topped up with beer from a cask that had been pouring longer and had calmed down a bit. With the move to nitrogen gas dispense in the 1960s, it was felt important to keep the two-stage pour ritual in order to bring better consumer acceptance of the modern nitrogen-based delivery.
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Organisers of beer competitions such as the Campaign for Real Ale's (CAMRA) Champion Beer of Britain, the Beer Judge Certification Program (BJCP) local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged. The categories are varied and include processes or ingredients not usually regarded as defining beer styles in themselves, such as "Cask Conditioned Ale" (cask ale) for the Brewing Industry International Awards, "Gluten Free Beer" (gluten-free beer) for the World Beer Cup, and "Spice, Herb, or Vegetable Beer" (adjuncts) for the BJCP homebrewing competitions. Beer terms such as ale or lager cover a wide variety of beer styles, and are better thought of as _broad categories_ of beer styles. A number of ethnic beers, such as chhaang and cauim, are generally not included on beer style groupings.
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Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between ), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days.
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When the concentration of fermentable sugars in the beer falls below a certain level, variable with the strain of yeast, the yeast cells will naturally flocculate and settle toward the bottom of the vessel in which the beer is stored; this act is known as dropping bright. The degree to which yeast flocculates is dependent on many factors, including the specific gravity of the beer, the gas pressure over the beer, the ambient temperature, and some biological properties particular to the yeast strain; some beers will never drop bright by themselves. Some breweries make available rack bright beer, which is cask- conditioned beer that has dropped bright at the brewery and then racked, transferred, to a new container for shipment. Rack bright beer generally costs slightly more than ordinary beer, all else being equal, and requires more preparation time and care at the point of serving; in particular, dropping bright requires that the beer be left undisturbed to settle, as jarring or shaking its container will re-suspend the yeast.
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