I have been saying for some time that most outlets would benefit from serving their keg beer a degree or two warmer and their cask beer a degree or two colder. I have also noticed some brewers kegging beer with a lower level of fizz, which seems to work well.
Yes, there's scope for quite a range over these parameters. My diagram wasn't entirely a joke. When people actually get down to the specifics of why they do or don't like cask/keg it does seem to boil down to "too fizzy/flat, cold/warm".
Hardknott Dave calls cask "obsolete technology". And it certainly is quite old-fashioned. For that matter, "Keg" technology is showing its age. Handling thousands of little pressure vessels isn't the kind of solution you'd come up with if you were starting from scratch. I suspect that we'll see genuinely new approaches coming through (like this maybe?) Perhaps enabling carbonation and temperature to be "dialed in" on a per tap / product basis.
Well, old-fashioned doesn't mean obsolete. I said much the same thing on Dave's blog. The safety razor and the bicycle had pretty much achieved perfect designs by the 1940s. You can construct 'modern' alternatives which might provide slightly better performance, but these come at the cost of being significantly more complicated and using more resources.
Sure, something still in use isn't, by definition, obsolete. But even quite mature technology can be supplanted. I can't remember the last time I had to run to the telegraph office with an urgent message.
Of course technology can be supplanted by something that offers advantages massive enough to be no competition, think of steam trains versus electric trains or litho offset printing versus hot metal. Is the advantage of keg beer significant enough to be irresistible? Not from a drinker’s perspective, I submit.
As a drinker, I like (some) cask beer, in large part, because of the relatively low carbonation - at sensible temperatures this still makes for a pleasantly petillant pint that's easy to drink. But of course, much cask beer isn't cask-conditioned per se, so the nature of the container is largely an irrelevance, being accidental rather than essential. Except that, as a low pressure container, handling is simplified. The extra costs of the traditional keg system means it offers little or no advantage for lightly carbonated beers, served relatively warm, in a high throughput outlet. Where those conditions don't apply, traditional cask may well be a decidedly inferior solution.
A novel approach might even give significant advantages over the entire range of temperature/carbonation, in which case, assuming deployment costs aren't prohibitive, we might see it start to displace keg and cask.
And then CAMRA could welcome in the diehard keg crowd.
This is Jon's personal "blog" - I work at an independent microbrewery (a small-scale, artisanal producer of “real ale” and other beery treats), based in the Furness area in Cumbria (or N. Lancs if you'd rather). Or a "Craft Brewer", if you like. We're known as "Stringers", or "Stringers Beer". I don't just make beer - I also sound-off in half-informed rants on a variety of subjects. Like here.
Glasgow
-
I made a flying visit to Glasgow this week. Obviously, to drop by the
Scottish Brewing Archive. But also for frequent flyer reasons. As it looked
like I ...
Český Krumlov - UNESCO World Heritage Site
-
I’m feeling a little short of inspiration at the moment, especially when it
comes to topics, events or places to write about, so instead, I’ve decided
to...
By 'eck. It's Back!
-
A veritable glitterati of CAMRA North West worthies, plus the* Morning
Advertiser *were gathered by invitation in *JW Lees Brewery Cottage*
yesterday to ...
I'm forever blowing bubbles
-
*A recent study on beer foam introduced a lot of people to a strange type
of science: brewing research by non-brewers.* I first came across this
genre in...
5, 4, 3, 2, 1
-
Like other CAMRA members, I regularly score the cask beer I drink using the
National Beer Scoring System (NBSS). This isn’t just for my own
convenience: ve...
Homebrew - Victorian Style
-
There is something delightfully pompous, perhaps a little insane, about
book titles in the Victorian era that always reminds me of the
"Connections" TV ser...
Every Dog Has Its Day
-
I may as well admit it now. BrewDog and I have history. This blog was making
fun of them long before it was fashionable. Back in the day, 12 years ago
...
A mutual path for water?
-
It was a privilege to present in Whitstable, Kent, recently to the People’s
Commission on Water, whose report is released today. It relates to a topic
that...
When “candidate” is a crime against English
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I originally posted this on LinkedIn under the title “Why I’m not doing job
interviews for freelance work”. I was quite cross. It’s autism awareness
month ...
-
*Green Hop Season 2024*
This year we're celebrating the Green Hop season to its fullest, with two
events at our Taproom.
*Green Hop Launch*
*Save the...
Last night at the JT
-
*Yesterday evening, I went to the Jerusalem Tavern. It was the pub's last
night.*
The operators, St Peter's Brewery, haven't renewed their long lease, an...
A final pint
-
My last blog post was a bit of a downer. I’ll try to cheer up on this one.
I seem to have created a theme of chronicling end of pubs. The travails of
the...
A Tale Of Two Weekends
-
The never ending tour of Manchester continues. With a lot of places either
still closed completely or not opening early in the week, it's easier to do
a ...
The Session: Where I'm/It's At.
-
Well, it has been a while. Since there was a proper Session. Since I wrote
a thing on this blog. Glad to be prodded. I think about blogging often, but
the...
The Positively Unknown
-
New book announcement! "The Positively Unknown: A Kid's Guide to the
Zymoglyphic Museum" is now available. Pick up a copy while you are
visiting the mu...
Letting go
-
It is often difficult to accept defeat. Indeed, when one has been working
on something for a long time it can be almost impossible to actually make
that fi...
We are taking a break
-
Dear Reader.
Due to various unforeseen circumstances, 'A Swift One' is taking a short
sabbatical. We apologise to all for the lack of content but we hope t...
Passive-aggressive hate mail
-
Way back in 2001, my brother and I opened a specialist beer bar in London.
You can read more about it *here*.
The way we were doings things proved fairly n...
Caxton Inn / XX Inn, River Street
-
Caxton Inn, River Street, Hulme, 1921. (c) Bob Potts [1]. The Caxton Inn
was a Carlton Brewery house that stood on the corner of River Street and
Welcomb S...
Brooklyn Comes To Dalston
-
Brooklyn Brewery are on the road again, taking their 'Mash' concept out to
nine countries. This week, they've been in London, with events like a DIY
dinner...
Thomas Hardy's Ale Reborn
-
This beauty arrived by post yesterday so I thought it was time to end my
silence.
The rights to the Thomas Hardy Ale name have now passed to a company in...
Recipe for
-
Busy days, busy days. I had an hour in departures this week with no
wireless and a useless phone so my 150 e-mails per day couldn’t find me.
During my co...
His name is "Stay!"
-
I'm lucky enough to get a call every so often from the Endress+Hauser
Corporation to make something out of their spare parts. They give me full
creative...
6 comments:
I have been saying for some time that most outlets would benefit from serving their keg beer a degree or two warmer and their cask beer a degree or two colder. I have also noticed some brewers kegging beer with a lower level of fizz, which seems to work well.
Yes, there's scope for quite a range over these parameters. My diagram wasn't entirely a joke. When people actually get down to the specifics of why they do or don't like cask/keg it does seem to boil down to "too fizzy/flat, cold/warm".
Hardknott Dave calls cask "obsolete technology". And it certainly is quite old-fashioned. For that matter, "Keg" technology is showing its age. Handling thousands of little pressure vessels isn't the kind of solution you'd come up with if you were starting from scratch. I suspect that we'll see genuinely new approaches coming through (like this maybe?) Perhaps enabling carbonation and temperature to be "dialed in" on a per tap / product basis.
Well, old-fashioned doesn't mean obsolete. I said much the same thing on Dave's blog. The safety razor and the bicycle had pretty much achieved perfect designs by the 1940s. You can construct 'modern' alternatives which might provide slightly better performance, but these come at the cost of being significantly more complicated and using more resources.
Sure, something still in use isn't, by definition, obsolete. But even quite mature technology can be supplanted. I can't remember the last time I had to run to the telegraph office with an urgent message.
Of course technology can be supplanted by something that offers advantages massive enough to be no competition, think of steam trains versus electric trains or litho offset printing versus hot metal. Is the advantage of keg beer significant enough to be irresistible? Not from a drinker’s perspective, I submit.
As a drinker, I like (some) cask beer, in large part, because of the relatively low carbonation - at sensible temperatures this still makes for a pleasantly petillant pint that's easy to drink. But of course, much cask beer isn't cask-conditioned per se, so the nature of the container is largely an irrelevance, being accidental rather than essential. Except that, as a low pressure container, handling is simplified. The extra costs of the traditional keg system means it offers little or no advantage for lightly carbonated beers, served relatively warm, in a high throughput outlet. Where those conditions don't apply, traditional cask may well be a decidedly inferior solution.
A novel approach might even give significant advantages over the entire range of temperature/carbonation, in which case, assuming deployment costs aren't prohibitive, we might see it start to displace keg and cask.
And then CAMRA could welcome in the diehard keg crowd.
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