Cask ale is unfiltered and unpasteurised beer that finishes conditioning in the pub cellar, so its quality depends heavily on the cellar team. Casks need to settle on stillage, be vented to release excess carbonation and conditioned until the beer drops bright, all at a cellar temperature of roughly eleven to thirteen degrees. Once tapped, a cask has a short life, often around three days, so pubs need to match their range to how much they actually sell.
Keg beer, craft keg and lager are filtered or pasteurised and pushed with gas, so they last longer but still need good temperature control and the right gas mix. Clean beer lines matter for everything; dirty lines create off flavours, cloudy pints and waste, and are usually cleaned weekly. At the bar, the right glass, a clean pour and a proper measure all count, because short measures breach the law and flat or warm pints are a reputation killer that regulars never forgive.
What we ask on the show
- What makes a cellar team great?
- How many cask lines can a pub realistically keep in good condition?
- What's the future of cask ale against craft keg and lager?
- How do you handle a regular who says the pint is off?