Eric Asimov had another great beer piece yesterday at The Pour, this one was an overview on cask-conditioned beers. Personally, if I have a choice I always go with the cask version. In fact last night while out with some old high school buddies, I enjoyed Sara’s Ruby Mild on cask at Magnolia and later Moonlight’s Sublimmminal at the Toronado. Yum.
And here’s some general information on casks.
The parts of a beer barrel.
Cask Sizes:
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October 25th, 2007 at 11:44 am
If only!
Sorry to break it to you Jay, but VERY few wooden casks are used these days. Samuel Smith’s is the only brewery I can think of that still puts their real ale in them. The overwhelming majority of casks are metal, with a growing number of plastics floating around.
October 25th, 2007 at 12:17 pm
Did I say otherwise? Apart from the cool graphic being wood, I didn’t use the word “wood” once? But thanks for trying to let me down gently. I’m pretty sure Fullers still has some, too, BTW. I was at an event at the consulate in San Francisco a few years ago, and they had a wooden cask from Fuller’s, plus Falling Rock in Denver gets one airlifted from Chiswick every now and again. A lot of American brewers are also aging their beer in wooden barrels, though you’re correct that they then almost always transfer them to the metal kind of keg. I just didn’t think I said otherwise. Ah, so misunderstood …
October 25th, 2007 at 12:55 pm
OK, your graphic suggested that casks are wooden and have the various attributes shown.
October 25th, 2007 at 12:56 pm
PS. Barrel aging is an entirely different manner. Fullers are doing it now, and some British brewers have been doing it for years.