Blog Tracker
16-01-2019, 09:51
Visit the Tandleman's Beer Blog site (http://tandlemanbeerblog.blogspot.com/2019/01/good-news-cask-saved.html)
Yesterday there was a Twitter post that caught my attention. It referred to an opinion piece in Imbibe Magazine (http://imbibe.com/news-articles/beers/opinion-precipice-cask-revival/) by Jessica Taylor in which she claims that "We’re on the precipice of a cask revival". The article goes on to explain her thinking which can be summed up - more or less - that cask can revived - wait for it - by modern brewers adopting Golden Ales.Well I exaggerate, but I hardly agree either with the way the article says "cask is becoming ever more exciting, flavoursome and stylistically broad" as if we've all been drinking flavourless crud for all these years and can only be saved by innovative craft brewers rescuing us from our own stupidity. Try telling that to Phoenix of Heywood for example who have been brewing a West Coast IPA before many of the innovators were out of nappies, or the nearly 40 beers beginning with word "Gold" or "Golden" in the 1998 Good Beer Guide - and that's not counting the dozens more that have "gold" somewhere in the name. In that same edition there are herbal beers, spiced beers, lemon beers, cherry beers, ginger beers. Beers made with liquorice and chillies. I could go on. It isn't new folks. It has all been done before.
So we need modern craft brewers to show us the way and revive cask? These are the same people that give you cask beer that looks like chicken soup and undermine the work done by brewers for many years to ensure clean, clear, bright beer with distinct flavours.We'd more or less lost the "Its meant to be like that" nonsense until craft got its hands on cask. Now it is back with a vengeance, as overturning the orthodoxy has given bar staff the right to say it once more, even if the beer looks like a mixture of lumpy fruit juices and smells like Henderson's Relish.
https://1.bp.blogspot.com/-EoXtYfE8Mq8/XD3tI3T5nzI/AAAAAAAAL8w/vW8qV6MOf5Y_adaLYV-_N2ASzJaNOVS6ACLcBGAs/s400/MoreBeerDec2018Front%2BPage.jpg (https://1.bp.blogspot.com/-EoXtYfE8Mq8/XD3tI3T5nzI/AAAAAAAAL8w/vW8qV6MOf5Y_adaLYV-_N2ASzJaNOVS6ACLcBGAs/s1600/MoreBeerDec2018Front%2BPage.jpg)Another thing in the article disturbs me more than somewhat. This is written as if cask ale is in decline everywhere and needs bolstering by a few hip breweries making their version of it to show the rest of the plebs how it is done. Well not here in Greater Manchester it isn't. Ask Marble, Blackjack, Brewsmith or Brightside and many more? Or Lees, Holts, Hydes and Robinsons who all sell tens of thousands of barrels of it a year. Or Marstons, the biggest brewer of cask beer in world. Or go to West Yorkshire, Lancashire and the Midlands and so many more areas of the country. Sales might well be declining, but in these places it is still drunk in volume. And here's another thing. Most cask beer is designed to be drunk in volume. Do we really think the odd craft brewery producing the odd batch of "stylistically broad"cask is really going to save cask for the future? Of course it might help their demograhic to appreciate it more - and that's good - but save it? I think not.
Oddly enough our dear friends BrewDog revived cask by bringing out a trad version of the cutting edge"Dead Pony Club". Not much by way of "cask is becoming ever more exciting, flavoursome and stylistically broad." there then, though Cloudwater hit the nail on the head with its (clear) non golden beers while its pale (cloudy) offerings didn't hit the mark at all. Pick the bones out of that if you can.
I do agree as always about poorly presented cask beer - who doesn't -and the need to attract younger drinkers - but this article postulates a world in which a small number of trendy breweries will be the saviour of cask. This strikes me clearly as pie in the sky and undoubtedly somewhat London-centric despite references to non London brewers in the article.
No, this is all looking through the wrong end of the telescope. We already have the poncification of keg beer to the extent that all too often it is sillier and sillier. I don't like to cast my rose tinted spectacles too much on the North of England, but fortunately most of our breweries, even the trendier ones, produce decent cask beer, albeit too often pointlessly cloudy. The point here is the picture around cask beer is endlessly varied. As it always has been. Does it need the craft treatment? Really?
So is cask beer in danger? Yes and no. As always with cask, you have to keep supporting it and drinking it. I'll be chairing a debate on the subject of "The Future of Cask" at Manchester Beer and Cider Festival. We have a cracking panel. Come along and see what they have to say.
Ironically the vast majority of small brewers produce cask beer. It isn't just the big boys and regional and family brewers.
The Great Manchester Beer Debate will take place on Saturday 26th January at 15.00. We have Sophie Atherton, John Keeling, JulieO'Grady, John Clarke and Ian Fozard. Fab or what?
More... (http://tandlemanbeerblog.blogspot.com/2019/01/good-news-cask-saved.html)
Yesterday there was a Twitter post that caught my attention. It referred to an opinion piece in Imbibe Magazine (http://imbibe.com/news-articles/beers/opinion-precipice-cask-revival/) by Jessica Taylor in which she claims that "We’re on the precipice of a cask revival". The article goes on to explain her thinking which can be summed up - more or less - that cask can revived - wait for it - by modern brewers adopting Golden Ales.Well I exaggerate, but I hardly agree either with the way the article says "cask is becoming ever more exciting, flavoursome and stylistically broad" as if we've all been drinking flavourless crud for all these years and can only be saved by innovative craft brewers rescuing us from our own stupidity. Try telling that to Phoenix of Heywood for example who have been brewing a West Coast IPA before many of the innovators were out of nappies, or the nearly 40 beers beginning with word "Gold" or "Golden" in the 1998 Good Beer Guide - and that's not counting the dozens more that have "gold" somewhere in the name. In that same edition there are herbal beers, spiced beers, lemon beers, cherry beers, ginger beers. Beers made with liquorice and chillies. I could go on. It isn't new folks. It has all been done before.
So we need modern craft brewers to show us the way and revive cask? These are the same people that give you cask beer that looks like chicken soup and undermine the work done by brewers for many years to ensure clean, clear, bright beer with distinct flavours.We'd more or less lost the "Its meant to be like that" nonsense until craft got its hands on cask. Now it is back with a vengeance, as overturning the orthodoxy has given bar staff the right to say it once more, even if the beer looks like a mixture of lumpy fruit juices and smells like Henderson's Relish.
https://1.bp.blogspot.com/-EoXtYfE8Mq8/XD3tI3T5nzI/AAAAAAAAL8w/vW8qV6MOf5Y_adaLYV-_N2ASzJaNOVS6ACLcBGAs/s400/MoreBeerDec2018Front%2BPage.jpg (https://1.bp.blogspot.com/-EoXtYfE8Mq8/XD3tI3T5nzI/AAAAAAAAL8w/vW8qV6MOf5Y_adaLYV-_N2ASzJaNOVS6ACLcBGAs/s1600/MoreBeerDec2018Front%2BPage.jpg)Another thing in the article disturbs me more than somewhat. This is written as if cask ale is in decline everywhere and needs bolstering by a few hip breweries making their version of it to show the rest of the plebs how it is done. Well not here in Greater Manchester it isn't. Ask Marble, Blackjack, Brewsmith or Brightside and many more? Or Lees, Holts, Hydes and Robinsons who all sell tens of thousands of barrels of it a year. Or Marstons, the biggest brewer of cask beer in world. Or go to West Yorkshire, Lancashire and the Midlands and so many more areas of the country. Sales might well be declining, but in these places it is still drunk in volume. And here's another thing. Most cask beer is designed to be drunk in volume. Do we really think the odd craft brewery producing the odd batch of "stylistically broad"cask is really going to save cask for the future? Of course it might help their demograhic to appreciate it more - and that's good - but save it? I think not.
Oddly enough our dear friends BrewDog revived cask by bringing out a trad version of the cutting edge"Dead Pony Club". Not much by way of "cask is becoming ever more exciting, flavoursome and stylistically broad." there then, though Cloudwater hit the nail on the head with its (clear) non golden beers while its pale (cloudy) offerings didn't hit the mark at all. Pick the bones out of that if you can.
I do agree as always about poorly presented cask beer - who doesn't -and the need to attract younger drinkers - but this article postulates a world in which a small number of trendy breweries will be the saviour of cask. This strikes me clearly as pie in the sky and undoubtedly somewhat London-centric despite references to non London brewers in the article.
No, this is all looking through the wrong end of the telescope. We already have the poncification of keg beer to the extent that all too often it is sillier and sillier. I don't like to cast my rose tinted spectacles too much on the North of England, but fortunately most of our breweries, even the trendier ones, produce decent cask beer, albeit too often pointlessly cloudy. The point here is the picture around cask beer is endlessly varied. As it always has been. Does it need the craft treatment? Really?
So is cask beer in danger? Yes and no. As always with cask, you have to keep supporting it and drinking it. I'll be chairing a debate on the subject of "The Future of Cask" at Manchester Beer and Cider Festival. We have a cracking panel. Come along and see what they have to say.
Ironically the vast majority of small brewers produce cask beer. It isn't just the big boys and regional and family brewers.
The Great Manchester Beer Debate will take place on Saturday 26th January at 15.00. We have Sophie Atherton, John Keeling, JulieO'Grady, John Clarke and Ian Fozard. Fab or what?
More... (http://tandlemanbeerblog.blogspot.com/2019/01/good-news-cask-saved.html)