real ale present in PPT

Real Ale: Treat it Right and Make it Simpler:

Real Ale: Treat it Right and Make it Simpler Les Hoffman Madison WI

Rabidbarfly Blog says: r-e-s-p-e-c-t Cask Ale:

Rabidbarfly Blog says: r-e-s-p-e-c-t Cask Ale Can charge higher prices because it’s a labor of love from brewer to cellarman It's a live product and if not handled correctly it will lose its flavor and/or its body Not warm and flat, and needs to be babied and respected

Taken to Cask:

Taken to Cask Real ales leave their “old guy with a cap” image behind in the U.K.

Slide 4:

Greener, more local products are selling well. SIBA combined sales rose 4% in 2009 over 2008 SIBA's smaller members saw volume sales up by 8.5% in a recession --the Guardian News, Sept. 2010 What Cask Ale is Doing for the U.K. Market

But...:

But... The U.S. Is not the U.K. as far as beer customs and traditions go. Ex: the term “cellarman” is unknown to most Americans.

What's the Buzz Here on Cask Ales? :

What's the Buzz Here on Cask Ales? More awareness and demand for cask ales in US In certain areas cask ales are up to $9/ pint Brewers are excited about making real ales, but it's a “labor of love” as Garrett Oliver of Brooklyn Brewing says.

Midwest Has Great Water for Cask Ale:

Midwest Has Great Water for Cask Ale

Why Cask/Real Ales?:

Why Cask/Real Ales? Flavor and mouth-feel Uniqueness (in the Midwest at least) Attention-getting product, helps sell other beers Nostalgia Eco-friendliness: fits into the “Slow Foods” concept

Eco-Friendliness:

Eco-Friendliness The carbon footprint of a pint of beer : 300g CO2 : locally brewed cask ale at the pub 500g CO2 : local bottled beer (at store) or foreign beer in a pub 900g CO2 : bottled beer (store), extensively transported

What Is the Poetry Called Cask Beer?:

What Is the Poetry Called Cask Beer? Beer conditioned in and served from a cask, without additional nitrogen or CO2. Developed as the best, most efficient way to keep beers prior to pressurized kegs and refrigeration

Parts of a Firkin for filling and emptying:

Parts of a Firkin for filling and emptying

How to Treat with Repect?:

How to Treat with Repect? 1. Casks should be on stillage as soon as space becomes available. Don’t move if possible for 24 hours (or two days optimally) before serving, then vent. 2. Clean keystone if needed, knock tap in firmly; ½ an hour after tapping run off ¼ of a pint into and discard. 3. Just before dispense run off ¼ of a pint discard. TASTE the beer. 4. At the start of a bar session remove or loosen spile. 5. When cask is ½ to 2/3 full, gently raise back of cask until front of cask rests on stillage (rack). Slide back block forward until underneath cask.

A Simple Operation, but How Many U.S. Taverns Know 'Firkin Craft'?:

A Simple Operation, but How Many U.S. Taverns Know 'Firkin Craft'? “Unfortunately, too many American beer drinkers have only been exposed to a more false representation of real ale, where the “show” takes precedence over the beauty and elegance of the beer in the glass. Casks are rolled and sloshed around right before tapping, as if they were the stainless steel (or plastic) equivalent of a bottle of Bavarian hefeweizen” --Steve Hamburg

Finding the Right Temperature: Challenging:

Finding the Right Temperature: Challenging Spile Real ale should be at cellar temperature, 54-57 F. Too warm: not appetizing and it loses natural conditioning. Too cold: it kills the subtle flavors.

How Not to Chill Cask Ales:

How Not to Chill Cask Ales

From CAMRA Fest Manchester :

From CAMRA Fest Manchester

Stylish Cask Delivery:

Stylish Cask Delivery

Martin and bar staff ponder reality:

Martin and bar staff ponder reality

Cask Chillers, Water not Glycol:

Cask Chillers, Water not Glycol

Firkin Fun:

Firkin Fun

CAMRA Volunteer Benefits :

CAMRA Volunteer Benefits

The Session is On:

The Session is On

Back in the U.S.A.:

Back in the U.S.A.

What's New in Real Ale?:

In England: Marston's FastCask Yeast In USA: LessTime Cask Beads Filt-A-Cask for longer serving life without a CO2 breather The Real Ale Mini-Cask (w/ yeast beads) What's New in Real Ale?

Da Beads:

Da Beads Yeast beads, used without isinglass finings, lead to vegetarian (vegan) ales. Porous, food-grade, and heavier than ale, they sink fast and ferment strongly. The result is real ale, fermented in the cask.

How to Widen the Sales of Cask:

How to Widen the Sales of Cask Fast Cask the brainchild of Marston’s brewing director Richard Westwood: cask beer is not available in 46% of British pubs, often lacking cellars (much fewer in the US)

What Does the Interior of the Beads Look Like?:

What Does the Interior of the Beads Look Like? Happy yeast in a solid bead matrix-- taking in carbos and spitting out CO2 and ethanol

Slide 28:

Process Point Standard Cask Fill and Serve LessTime Beads Fill and Serve Beer into cask Not-so-bright, may or may not need yeast Bright, can be serving tank ale or even filtered Charging With sugar if needed Same, sugar as needed Condition-ing 2 weeks or so Same, no difference Stillage before serving 2-3 days if you do it right! 30 minutes is more than long enough Temp. at serving Really warm if it's on the bar for 2 days Just right, if insulated with cover or w/ ice pack

Yeast Beads Get Wild:

Yeast Beads Get Wild Works for offbeat yeasts like Brettanomyces or Lactobacilli. Can add wild or sour character safely... Less likely to spread and contaminate.

Bead Considerations:

Bead Considerations Store at refrigerator temperature No exposure of wort or beer to the finishing yeast until firkin filling (no primary culture) Easy yeast dosing – 1 vial per cask Cost is about 3% of retail value per pint Sell more beer per cask- very little sediment

Clarity matters. . . .:

Clarity matters. . . . Annabel Smith, the only female taster for the Cask Marque quality program

Another way to go vegan-:

Another way to go vegan- “Fishless Finings” do the job of fish-derived isinglass. Isinglass is from swim bladders of fish. Dry powder + ale is added to firkin at filling. Conditioned and stillaged as usual. Bright beer not required

How will this new yeast work, and will it save time and widen the use of cask ales?:

How will this new yeast work, and will it save time and widen the use of cask ales? http://www.fastcask.com/how-it-works.asp http://www.fastcask.com/hobgoblin.asp Another yeast beads demo...

Summary:

Summary Cask ale sales set to grow in the Midwest, but problems in keeping and serving exist Need to maximize 'user friendliness' of cask ales for taverns & individuals without sacrificing quality LessTime Yeast Beads can simplify real ale and increase sales

What WE can do to bring cask ales to prominence in the U.S.:

What WE can do to bring cask ales to prominence in the U.S. Make more cask ale in more styles (session beers, too!) Train tavern staff about its idiosyncrasies and appeal Provide beer in a format venues can serve and keep properly Have special events around real ale

Many Thanks!:

Many Thanks! To : Tony J and the Education Committee Fred for facilitating a lovely firkin of ale from the Great Dane downtown Cheers to Marston's Brewing for ideas and videos Questions??