Cask-conditioning is a method of both carbonating, or conditioning the beer, as well as dispensing it. It's the way that all
beers were once carbonated and served. Now, it's a rare treat to have a cask-conditioned, or real ale. The beer undergoes
a second fermentation inside the cask. The fermentation process produces CO2. Normally the CO2 is allowed to vent off,
but inside the cask it has no where to go, so it dissolves into solution. This gives the beer a much different feel than normal
carbonation. In addition to this, the beer is served at cellar temperature (50-55 degrees). These two factors combine
to bring out the beer's natural flavors. When it's time to serve the beer, it is vented through the top to release excess pressure,
as well as to allow air in so that the beer can pour. A tap is pounded into the front of the cask (as seen in the photos), and
it's ready to be enjoyed. We tap a different cask every other Thursday at Fort Street Brewery. See the events page for
exact date and times.
