Oxidation is the biggest threat to cask beer. As beer is drawn out of the cask air fills the space that remains. Air has an oxygen content of about 21% its effect on the flavour of beer is rapid and not very pretty. The presence of oxygen also encourages the growth of various non-beneficial bacteria...
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Hops are the cone-like flowers of a female climbing vine in the cannabis family which can grow as tall as 18 feet. Hops contain oils, bitter acids, and resins that counterbalance the sweetness of the malted barley, add flavour, provide aroma, and help preserve the beer. Preservation is a key word – the same resins...
The lower carbonation, and warmer serving temperature, although not suitable for all beer styles, yields a more aromatic and flavourful brew that truly “tastes better and is less filling”. While many modern craft brews have their own merits when kegged or bottled there are no shortcuts that reproduce the undeniable charm of the cask-dispensed beer.
It’s finally December and ‘tis the season for roasty, malty, creamy, dark, delicious porters and stouts. But what’s the difference between a porter and stout? The history of the porter goes back about three hundred years, where it was brewed as a full-bodied beer made using moderately kilned brown malt. Stronger versions of porters were...
Aromas associated with beer mainly come from malt and hops. Malt can smell perfumy-sweet to rich and carmelly. Roasty, toasty, chocolaty are characteristics that come from more heavily kilned malts. Hop aromas are often described as herbal, perfumy, spicy, grassy, floral, piney, and citrusy. Brewpubs often offer beer for take-out that is poured from the...
A relative newcomer to the beer scene, the Brut IPA is one of the biggest beer trends of 2018. But, what does it mean to be a Brut? Borrowing its name from the wine world, the term “brut” describes a style of beer that is both extremely dry and highly carbonated. Unofficial style guidelines suggest...