Nicholson's Bar Bible -Update 04/2023

Cask Ale

STYLE: Unfiltered and unpasteurised – in barrels secondary fermentation takes place. While the beer sits in the pub cellar, the yeast is still fermenting sugars in the brew to produce alcohol and carbon dioxide. Country of Origin: Cask conditioning, is almost entirely associated with British ale Gelatine called isinglass is often added to the casks. It is made from the internal organs of fish, which is why most cask ale isn’t considered veggie friendly. Its role is to attract the yeast sediment giving the beer clarity when it’s served. Because the beer is ‘live’ after it leaves the brewery, it needs to be treated with care, stored at around 10-12ºC and consumed relatively quickly.

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Cask Ales include a variety of styles, including traditional best bitters, India pale ales, milds, porters, stouts and golden ales.

Sometimes beer is served through a nozzle known as a sparkler. This agitates the beer and produces tiny air bubbles that form a creamy head. Certain brews, particularly from northern England, are designed to be served in this way.

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