No, not me. I'm falling to bits. Beer I mean. Well cask conditioned beer that is. Does anyone remember that cask conditioned beer used to be called, among other things, cask matured beer? Well it did and there was a reason for that. It tasted better if you left it for a bit before venting and serving it.
The landlord of our pub had a cask of JW Lees latest seasonal beer, Kaleidoscope, which he's kept in the cellar for an extra week. It was rather good. Too often beer is just dropped bright then served. If it has not undergone any maturation time in the brewery cellar - and that's unlikely these days in a lot of cases - then it is likely to be thinner and less tasty that it might have been had it been given some time. I remember giving the Landlady such advice years ago when she was the Boss in our little boozer.
So landlords, there are many tips I can give about keeping cask ale, but this one is easy, technically at least. If you can get get a week ahead in the cellar - and I know it costs - it is very likely that as long as you keep your cellar at the correct temperature, then you will serve much better cask beer.
Keeping cask beer is easy as long as you follow the basics. No real excuses for not doing so.
A local brewer of some repute sent me a direct twitter message last week to advise me that he had complaints from a pub about his beer. When he went to the pub, the cellar was at 20C. See what I mean?
A bit of a CV. Tandleman is a veteran beer lover, local CAMRA Chairman and activist, beer writer, beer reviewer and pursuer of all things good in beer. He lives in the North West of England and London. Despite his CAMRA membership, he does not limit himself to cask conditioned beer, though he believes that cask conditioning, when done correctly and appropriately, brings a quality to beer that is hard to equal by any other kind of presentation. He is a strong supporter of Northern methods of beer dispense and avidly detests poorly presented beer and dislikes pasteurisation. He regularly visits Germany, has conducted corporate British and German beer tastings for CAMRA at the Great British Beer Festival where he has worked for years on Biere Sans Frontieres and was Deputy Organiser at CAMRA's very successful National Winter Ales Festival in 2009, 2010, 2011 and 2012 and at the Manchester Beer and Cider Festival from 2013 to date. He admires good brewers wherever they are and has travelled extensively in pursuit of good beer to drink. He also judges beer at both the International Beer Challenge and the World Beer Awards.
This blog mentions specifics; pubs and beer, good and bad. The opinions will be forthright, but you can always disagree, just don't be offended. Comments from those mentioned are particularly welcome and a right of reply is hereby offered.
Read my information and links and then decide for yourself. You don't have to be Sherlock Holmes.
If you wish to email me you can do so by using this address: tandleman[at]yahoo.co.uk
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Beer samples are welcome, but I cannot guarantee a good review. You, the brewer, on the other hand can.
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