Cask Ale And Beer: What's The Difference?

Cask ale, also known as cask-conditioned beer or 'real' ale, is a type of beer that is unpasteurised, unfiltered, and naturally conditioned. It undergoes secondary fermentation in the barrel, which gives it a unique flavour and character. Cask ale is typically served at cellar temperature (around 55°F or 10-14°C) using a hand pump or by gravity. On the other hand, keg beer is filtered, force-carbonated, and served colder, resulting in a fizzier and more consistent product. While cask ale is known for its complex flavours and aromatic profiles, keg beer has its advantages, especially during hot summer days. So, while there are distinct differences between cask ale and keg beer, both have their place in the beer market, offering variety and catering to different consumer preferences.

Differences between Cask Ale and Cask Beer

Cask ale is unpasteurised, unfiltered, and naturally conditioned

Cask ale is unpasteurised, unfiltered, and naturally carbonated. This means that it is a "live" beer, with active yeast that continues to break down sugars and produce alcohol. The lack of pasteurisation and filtration results in a beer with a shorter shelf life, but one that has a fresh taste and a more complex flavour and aromatic profile.

The unfiltered nature of cask ale gives it a cloudy appearance, and it is served from casks by hand pumps or gravity in pubs and bars. It is typically served at cellar temperature, which is generally considered to be between 50 and 55 degrees Fahrenheit (around 10 to 14 degrees Celsius). Serving cask ale at this temperature ensures that it can be poured without causing excessive foaming and maintains the flavour profile of the beer.

Cask ale is a traditional beer style with a history dating back to the Middle Ages in England. It is synonymous with British pub culture and has been brewed for hundreds of years. The term "cask" refers to the container used for serving the beer, which is typically made of stainless steel or oak.

The process of brewing cask ale involves mashing grains with hot water to create wort, which is then boiled with hops and cooled before being transferred to fermentation tanks where yeast is added. Cask ales use soft water instead of the hard water used in keg beers to prevent mineral buildup on equipment.

In summary, cask ale is unpasteurised and unfiltered, resulting in a fresh-tasting, complex beer with a shorter shelf life. It is naturally carbonated and served from casks at cellar temperature, making it a traditional and unique drinking experience.

Keg beers are filtered, force-carbonated, and gas-driven

Filtering

Filtering is a mechanical process that involves building a screen with holes small enough to block particles from passing through to the final product. For beer, this means removing haze-causing particles, which can be biological (living things) or non-biological (everything else). While filtration is not the answer to bacterial contamination, it can help achieve the desired clarity in the final product. The most common filter material is polypropylene, which comes in three styles: wound, spun, and pleated. Filters are rated by the average size of the particles they filter, usually in microns. For example, a "nominal 20-micron" filter is designed to keep out rust particles, while a "nominal 0.4-micron" filter targets bacteria.

Force Carbonation

Carbonation refers to the amount of carbon dioxide (CO2) in the beer. The colder the beer, the more CO2 it can hold, which is why force carbonation is typically done at cold temperatures. This process involves using pressurized CO2 from a gas cylinder to carbonate the beer. The "set it and forget it" method involves setting the refrigerator temperature and desired carbonation rate, adjusting the CO2 regulator to that pressure, and waiting 5-10 days for the beer to carbonate. An accelerated method involves using higher PSI and shaking or rocking the keg to diffuse the gas faster, resulting in carbonation in as little as 12 hours to 3 days.

Gas-Driven

Keg beers are gas-driven, meaning they use gas (usually CO2) to drive the beer out of the keg and through the tap. The gas provides the mechanical force to push the beer from the keg to the dispensing location. This is in contrast to cask ales, where the server has to repeatedly pull the beer through the line.

Cask ale is a living beer with a shorter shelf life

Cask ale, also known as cask-conditioned beer or 'real' ale, is a living beer with a shorter shelf life. It is unpasteurised, unfiltered, and naturally conditioned. Unlike keg beer, cask ale is the result of raw, quality ingredients that are left unprocessed. This means that the beer contains all of its natural fermentation yeasts, giving it a cloudy appearance.

Cask ale undergoes a secondary stage of fermentation inside the barrel, allowing the character and flavour to develop with age. This secondary fermentation occurs in the vessel from which the beer is dispensed, and the carbonation occurs naturally as a result. The live yeast continues to break down sugars, producing alcohol and creating a soft carbonation. This process also rounds off rough flavour edges and brings greater depth of flavour.

Cask ale is typically served at cellar temperature, which is around 55°F (12-14°C). It is poured via a hand pump or gravity into a firkin or keg. Firkins are wooden buckets made from oak staves, while kegs are metal cylinders. Once tapped, the beer will keep for about four days before going flat and must be consumed quickly to avoid spoilage.

The shorter shelf life of cask ale is due to it being a living beer with active yeast. This gives cask ale its unique, fresh taste but also means it has a more limited lifespan compared to keg beer.

Keg beers have a longer lifespan and are colder and fizzier

Cask ale, also known as cask-conditioned beer or 'real' ale, is unprocessed, unpasteurised, and unfiltered. This means it has a shorter shelf life than keg beer. Cask beer is a living beer, with active yeast breaking down sugars to produce alcohol. It undergoes a secondary fermentation inside the barrel, which allows its character and flavour to develop with age.

Keg beers, on the other hand, are filtered and force-carbonated, which gives them a longer lifespan. They are also colder and fizzier than cask ales. The carbonation and filtration process of keg beers ensure they last longer than cask beers. The gas-driven nature of keg beers ensures a steady flow of beer from the tap, and the additional bubbles and cooler temperatures change the feel and flavour of the beer.

Keg beers can remain fresh for 20 days to about 4 months, depending on various factors. The countdown for keg beers begins when they are first filled at the brewery, not when they are tapped or bought. Proper temperature control is critical to maintaining the quality and lifespan of keg beer. The ideal temperature for storing draft beer is 38°F, and it should not be stored at room temperature. Warmer temperatures can cause the beer to release carbon dioxide too rapidly, leading to excessive foam and stale beer.

While cask ale may be considered superior by some, keg beers have their advantages, especially in terms of longevity and the refreshing fizz they offer on a hot summer day.

Cask ale is served at cellar temperature, keg beer is served colder

Cask ale, also known as cask-conditioned beer or 'real' ale, is unprocessed and the result of raw, quality ingredients. It is a living beer that is unpasteurised and unfiltered, giving it a shorter shelf life but a fresh taste. Cask ale is served at cellar temperature, usually between 10-14°C, with some sources specifying 11-13°C and others 55°F (12.7°C). This temperature allows all the flavour nuances to emerge and ensures the beer doesn't go sour or develop an unappetising haze.

Keg beer, on the other hand, is filtered and force-carbonated, making it colder and fizzier than cask ale. It is typically served at a much colder temperature, between 2-8°C. The additional carbonation and cooler temperature change the feel and flavour of the beer.

The difference in serving temperature between cask ale and keg beer is due to the different ways the beers are processed and stored. Cask ale is a living product that continues to evolve and develop with age, so it is best served at a warmer temperature to bring out its complex flavours and aromas. Keg beer, on the other hand, is processed and carbonated, giving it a permanent flavour profile and a fizziness that is enhanced by serving it colder.

While some may prefer the colder, more carbonated mouthfeel of keg beer, cask ale is considered by many to be draught beer at its best when well-handled, fresh, and properly dispensed.

Frequently asked questions