In the UK, almost every brewery produces at least some cask beer, with a number producing nothing else. If you’ve never tried one, you really should. To me, traditional British beer styles are at their most authentic and enjoyable when served from a cask. Don’t get me wrong, I have had some very good ales dispensed from kegs, but there is something about them that just doesn’t live up to the cask ales I know and love. Because of this, they were designed and crafted to be enjoyed at their best when served lightly carbonated, on live yeast at 52–55 ☏ (11–13 ☌). were originally created by brewers who dispensed them from casks. Most of the beer styles that are British in origin - bitter, mild, porter, stout, brown ale, pale ale, IPA, etc. But I will say this if you have never had a British ale dispensed from a cask, you have missed a key element of the experience. I am not here to wax lyrical about how amazing cask beer is there are many writers who have already done that far more eloquently than I ever could, and at great length.
Uml tool brew cask how to#
With this growing interest in cask beer - something I have spent my entire adult life drinking and my professional brewing career making - I wanted to share with you how to make it at home, how to look after it, and how to serve it. In North America, a small but growing number of breweries are serving cask ale at their tap rooms, and a number of beer festivals dedicated to it are held every year. Whilst that time has largely passed, cask beer culture remains alive and well in Britain, and others around the world are starting to catch on to the joys of cask ale too. But not that long ago, most of the beer brewed around the world was dispensed from a cask, served lightly carbonated with live yeast and at cellar temperatures - cool, but not cold. However, if serving on CO2, you’ll find that the beer evolves into a richly complex, malt-forward pub ale.Today, we are used to having ice cold, crystal clear, fizzy beer dispensed from a pressurized keg on demand, whether in a bar or at home. If you’re going the conventional cask-service route, plan on drinking quickly. Serve when ready.Ĭompared to the classic bitter recipe on which this is based, I’ve added more mid-range Lovibond caramel character to accentuate the malt and provide a richer backdrop for the dry hops. Crash to 35☏ (2☌)-or, if possible, condition at cellar temperature (52–57☏/11–14☌) and target 1.1 volumes of natural carbonation. Transfer to sanitized service vessel (cask or keg) and add the dry hops. Ferment at 65☏ (18☌) for 3 days, then allow the temperature to rise to 68☏ (20☌) and hold there 4 more days. Chill the wort to about 65☏ (18☌), aerate well, and pitch the yeast. If whirlpooling: After the boil, stir to create a vortex, allow the wort to cool to 180☏ (82☌), add whirlpool hops, and steep for 10 minutes. Boil 60 minutes, adding hops according to the schedule. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort-or more, depending on your evaporation rate. Vorlauf until the runnings are clear, then run off into the kettle. Mill the grains and mash at 152☏ (67☌) for 60 minutes. 1 oz (28 g) East Kent Goldings at 60 minutes ġ oz (28 g) East Kent Goldings at flameout/whirlpool ġ oz (28 g) Fuggles at flameout/whirlpool ģ tsp isinglass (or other finings, per instructions) at secondary