Cask-Conditioned Ales
Cask-conditioned ales, also known as real ales, are beers that undergo a secondary fermentation inside a cask. During the fermentation
process, CO2 is created. Under the right conditions, the CO2 pressure builds up and dissolves into solution, thus carbonating
the beer. This natural carbonation gives the beer a much different texture than normally carbonated beers. Some people
refer to cask-conditioned beers as being warm and flat. Not true! While cask-conditioned beers are served warmer than
a normal draft beer (cellar temperatures of 5--55), they are not warm. When done properly, a cask-conditioned ale can have almost
as much carbonation as a normal beer.
To serve a cask-conditioned ale, the cask is first vented by pounding a small wooden nail (called
a spile) into the top of the cask. This allows excess CO2 to vent off and air to be drawn in as the beer is poured. The
beer is tapped by pounded a tap into the keystone, in the front of the cask. Many places would run tubing from this cask in
the cellar, up to a beer engine at the bar, which can be used to pump out the beer. At Fort Street Brewery, we dispense the
beer via gravity.
We tap a new cask every Thursday.
