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27-06-2016, 15:11
Visit the Tandleman's Beer Blog site (http://tandlemanbeerblog.blogspot.com/2016/06/improving-with-age.html)


https://1.bp.blogspot.com/-DwskRDmXJW4/V3EyEse0d6I/AAAAAAAAGhQ/zh-9Sxi9nD06OK_l_WJe1b58FH4u2jcEQCLcB/s320/maturethwaites.jpg (https://1.bp.blogspot.com/-DwskRDmXJW4/V3EyEse0d6I/AAAAAAAAGhQ/zh-9Sxi9nD06OK_l_WJe1b58FH4u2jcEQCLcB/s1600/maturethwaites.jpg)No, not me. I'm falling to bits. Beer I mean. Well cask conditioned beer that is. Does anyone remember that cask conditioned beer used to be called, among other things, cask matured beer? Well it did and there was a reason for that. It tasted better if you left it for a bit before venting and serving it.

The landlord of our pub had a cask of JW Lees latest seasonal beer, Kaleidoscope, which he's kept in the cellar for an extra week. It was rather good. Too often beer is just dropped bright then served. If it has not undergone any maturation time in the brewery cellar - and that's unlikely these days in a lot of cases - then it is likely to be thinner and less tasty that it might have been had it been given some time. I remember giving the Landlady such advice years ago when she was the Boss in our little boozer.

So landlords, there are many tips I can give about keeping cask ale, but this one is easy, technically at least. If you can get get a week ahead in the cellar - and I know it costs - it is very likely that as long as you keep your cellar at the correct temperature, then you will serve much better cask beer.

Keeping cask beer is easy as long as you follow the basics. No real excuses for not doing so.

A local brewer of some repute sent me a direct twitter message last week to advise me that he had complaints from a pub about his beer. When he went to the pub, the cellar was at 20C. See what I mean?

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