I am not here to wax lyrical about how amazing cask beer is there are many writers who have already done that far more eloquently than I ever could, and at great length. With this growing interest in cask beer - something I have spent my entire adult life drinking and my professional brewing career making - I wanted to share with you how to make it at home, how to look after it, and how to serve it. In North America, a small but growing number of breweries are serving cask ale at their tap rooms, and a number of beer festivals dedicated to it are held every year. Whilst that time has largely passed, cask beer culture remains alive and well in Britain, and others around the world are starting to catch on to the joys of cask ale too. But not that long ago, most of the beer brewed around the world was dispensed from a cask, served lightly carbonated with live yeast and at cellar temperatures - cool, but not cold. Today, we are used to having ice cold, crystal clear, fizzy beer dispensed from a pressurized keg on demand, whether in a bar or at home.
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