The latest in my Beer 101 education series was posted this week over at sherbrookeliquor.com. It is the final installment of my look at serving vessels and how it affects flavour. Naturally I finish the unit with a look at cask ales. Now, I have talked up cask ales a dozen times around these parts, so I won’t go into the whole thing again. The column itself (which you can read in its entirety here) gives a quick run down on what makes a cask ale. It also looks at the state of cask ales in western Canada and then ends by offering my take on what makes cask versions of ales taste so unique.
Reading the column again, I wish I had expanded on the explanation of cask a bit – it is too abbreviated. I should have also talked about how it must be served without the aid of outside carbonation (ie. gravity or pump). I think I left it off because many establishments that serve cask ales (especially those who have it as a regular feature) will cheat a bit on the dispensing side. You are also not supposed to filter the beer in any way, but I know that happens from time to time as well. Purists would argue they are screwing things up, but I am more forgiving. Any effort that does its best to offer a cask beer to the public has my support and I am going to cut them some slack if a bit of CO2 is used to push it out.
Many (if not most) of you have tried cask ale, and so know of what I speak when I say cask conditioning makes a beer softer, fruitier and more rounded. In part it is the low carbonation, no doubt, but I think more is at play here. The live yeast, the “unfinished” nature of the beer also adds to the complexity of its overall impression.
So, go read more about cask ales, and then find a cask event near you. Maybe I will see you there and we can share a pint.
March 16, 2011 at 2:34 PM
Coincidental that you should write/post about casks Jason, as I was just thinking you’d probably be the person to ask a question I’ve had in the back of my mind the last three weeks. Alright the question involves kegs not casks, but… Steven Beaumont back on the 18th of last month writes about a ‘Draught Beer Subscription Program’ offered by DeLancey Direct(whereby an establishment is supplied with 2 kegs of particular beers per month-among them Ayinger, Lindemans, Schmaltz, etc). It sounds terrific, however I was wondering how many Edmonton watering holes are involved? I assume, primarily the more adventurous ones. I’m sure a number of your readers would appreciate both a mention of the program & the local participants.
March 16, 2011 at 8:13 PM
Hi Darrell,
I know of the Delancey cask program. However, I have not followed up with them to see which pubs are participating. Let me make a few inquiries and get back to everyone.
Jason
March 16, 2011 at 9:35 PM
Ok, I kind of assumed you would know a bit about it. And of course would have the neccessary connections. One the beers they list, that I’m quite curious about is a Norweigian wheat stout, called Dark Force.
http://www.haandbryggeriet.net/Darkforce.html
March 17, 2011 at 12:49 PM
I know that Accent in Edmonton signed up for March, April and May, but haven’t received their March keg yet. March is the Pike DIPA and April is the Hebrew Rye DIPA, not sure about May.
March 17, 2011 at 8:48 PM
Okay, I have got some of the info.
The places that have currently signed up for the rotating keg are:
Edmonton
– Sugar Bowl
– Accent Lounge
– Pour House
Calgary
– Hop in Brew
– Bottlescrew Bill’s
Regina
– Beer Brothers
I will get the upcoming schedule for the kegs in the next day or two.
Jason
March 17, 2011 at 6:06 PM
Steven Beaumont has a link to the schedule on his blog, http://www.worldofbeer.wordpress.com Paul. Accent? Isn’t that just north of Whyte on 104th? Just down the street, right near The Next Act. 🙂
March 17, 2011 at 8:45 PM
Darrell,
I didn’t see the link to which you refer.
And yes, Accent is just north of Whyte on 104 Street – across the street from the Next Act.
Jason
March 17, 2011 at 9:06 PM
Thanks Jason, the link to the schedule is in Beaumont’s Feb. 18th posting, so back 1 page(from most recent postings). I’ve saved his(S.B.’s)posting-including the link-to my “raisin’ a pint” folder.;-)
March 17, 2011 at 9:55 PM
Beaumont’s posting-with links to the DeLancey Direct site & lower in the posting, the schedule are at…
http://tinyurl.com/6dluhd8
March 18, 2011 at 10:08 AM
I believe other establishments have also signed up, just not for the entire schedule.
March 18, 2011 at 11:07 AM
Mark,
That is quite possible. However, the list I provided I got last night from one of the Delancey reps. So, if there are other places, they didn’t mention it to me.
I hope to see the rep again tonight – where he will give me an updated schedule (he mentioned there were some changes since the initial announcement). I will ask about additional accounts at the same time.
Cheers.
Jason
March 26, 2011 at 9:44 AM
I find it interesting Jason, that an agency is organizing the cask/program. Does that mean that they(Delancey) work with the beers they represent, or do they try and work with the Alberta breweries?
Here in Vancouver, it is the brewers, along with us CAMRA folk that started the cask programs,and worked with the restaurants and tap houses.
March 26, 2011 at 9:12 PM
Hi Craft Beer Chick,
I should clarify things. The cask events in Edmonton ARE partnerships between the brewery and the pub. I helped set up the first one and they have become quite the tradition already.
The reference to Delancey is that they are bringing in one-time kegs from breweries in their portfolio. They are not casks, but on tap versions. That is interesting in and of itself, which is why the beer guys are curious about it. But it is different from the casks, which are locally focussed.
I hope this helps.
Jason
March 30, 2011 at 8:54 PM
Thanks Jason,
Yes,that clarifies things for sure. Delancey/Beverage Concepts do not bring in
any one time kegs for the pubs here,although it would be wonderful to have some Paddock Wood on tap..maybe I will talk to them about it 🙂
We do get many one time seasonal kegs from Rogue, DogFish, North Coast, Elysian, which is always fun.
Cheers!