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ArishMell · 70-79, M
Cask-conditioned ales, aka "real ales"; meaning the brew still holds a very small yeast culture live in the cask.
(Called in the USA, and by some in the UK, "craft beers", a term as marketing-executive meaningless as "Country Farmhouse Baking" labels on cakes made in a Black Country industrial estate!)
Sometimes wine (and then usually with a meal); very rarely a G-&-T or a "wee dram" (of Scotch).
(Called in the USA, and by some in the UK, "craft beers", a term as marketing-executive meaningless as "Country Farmhouse Baking" labels on cakes made in a Black Country industrial estate!)
Sometimes wine (and then usually with a meal); very rarely a G-&-T or a "wee dram" (of Scotch).
Abstraction · 61-69, M
@ArishMell 'Craft' beers in US, NZ, Australia, as opposed to British real ales, are often either bottle conditioned or carbonated directly with CO2. Some of the top ales in US are directly carbonated.
Every time i'm in the UK I pop my head into the locals to see what they have on the hand pumps. It took me a bit to adjust to the mouthfeel of the low carbonation, but it's delightfully smooth. I'm a brewer at home. I bottle condition.
My favourite of all beers is Piraat - a Belgian golden strong ale.
Every time i'm in the UK I pop my head into the locals to see what they have on the hand pumps. It took me a bit to adjust to the mouthfeel of the low carbonation, but it's delightfully smooth. I'm a brewer at home. I bottle condition.
My favourite of all beers is Piraat - a Belgian golden strong ale.
Abstraction · 61-69, M
@ArishMell For a home brewer it's possible to bottle condition to real ale levels. Close, anyway. The wort is first fully fermented and then you add a precise amount of sugar (maltose or other) to deliver the volume of CO2 that is required. When the yeast runs out of sugars it stops. In my few efforts (an Irish red ale, ESB, Black Sheep Riggwelter, a West Yorkshire style, a Hobgoblin, Boddingtons - although that's nitrogen mix; Landlord Strong Pale) I never quite matched the feel of an ale from the hand pumps, though.