There's a lot of doom and gloom about cask around these days. "It's all being cut back as nobody is drinking it" type of thing and amid that a suspicion - told me by a very reliable source that "fings aint what they used to be" in a rather unexpected way. My source tells me that some cask beer from some larger independent brewers is actually brewery conditioned, such is the fizz and clarity of the beer, combined with the complete absence of sediment. There is a suspicion that some who have switched to bottling and canning, now that the pubs have re-opened, and cask demand has returned, to meet this demand, beer held in tank and set aside for canning but no longer needed for such, is put into cask without that bothersome business of cask conditioning it. Now this is all too possible, but hopefully if so, was only to use up stocks. If you know any more about this, do let me know. This is not a clever thing to do at all, for many reasons.
In these all too troubling times, another thing you get from those who should know a lot better, is that cask beer should be saved by premiumising it. Yes Folks, a perishable product, often kept badly and served in appalling condition, should cost more to save it. Such logic would make a cat laugh. For the umpteenth time, what you need to do with cask beer is keep it well and turn lots of it over. This increases quality and confidence, which then means more sales. A virtuous circle. Maybe when everyone does that, then we can talk about price. Until this happens, then charging more to make it better, just isn't on.
And while I'm about it, it isn't more difficult to keep cask beer than any other beer. You just need to know what you are doing, and that can be learned very quickly indeed. Time we stopped pretending on that one too.
I know big brewers have been sending out re-seeded more or less brewery conditioned beer for years, but at least they do ensure a live yeast count.
In my next post, I'll talk about a real ale nirvana.