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And so was Odell's 5 Barrel last night in the Port St Ale House. Boy was it fizzy. I'd guess at least 2.5 volumes, but quite possibly a fair bit more. Once I'd knocked half the CO2 out of it, there was a decent but thin beer underneath, with some piney hops edging into soapiness. Nothing particularly classic about it. E asked me the very pertinent question as to why the beer we drink in Germany doesn't feel as gassy. They don't seem quite so fizzy in the US either and certainly not in Belgium, so I am a bit at a loss, as I've yet to find a UK served "craft beer" that doesn't seem well over gassed. The search continues, but it is a dear do doing so.

I couldn't provide a definitive answer to E's question. Of course it could just be us, so used to cask, that the beer seems more gassed than it is. Are these beers served entirely by CO2? It seems like it, but surely not? Perhaps some are served with a touch of nitrogen via an in cellar gas blender, or more doubtfully through pre-mix standard gas bottles, though I suspect not.

Anyone know the full SP on this? I am genuinely puzzled and it isn't a pop at keg. Frankly it is a gap in my knowledge.

Best moment of last night was the look of incredulity (and rebellion) on the barman's face when a customer asked for a pint of Bacchus Kriek with a lemonade top.