Wednesday, March 29, 2017

Mark Dorber on Real Ale, Cask-Conditioned Ale, & Cellarmanship


If he had lived five hundred years later, Desiderius Erasmus Roterodamus might have translated that ancient Greek proverb as a reference to cask-conditioned ale.

Indeed five centuries later, a gentleman named Mark Dorber has been working to prevent cask "casualties." From 1981 to 2007, Mr. Dorber was the manager at the renowned White Horse pub on Parson’s Green, in London. Many traveled (and commuted) there to learn about 'proper' cask-conditioned ales, and to drink them.

Now, in the 21st century, Mr. Dorber is the landlord of The Anchor, "an award-winning inn and restaurant-with-rooms [...] in the charming village of Walberswick across the footbridge from the market town of Southwold" on the English North Sea coast, about 100 miles north-east of London.

Still serving 'real ales' and still imparting knowledge, Mr. Dorber has kindly posted a concise tutorial on cask ale service at the inn's website. I've reprinted it below.


Cellarmaship & Real Ale


"Real ale" as an expression was adopted by CAMRA (the Campaign for Real Ale) in 1973. First known as the Campaign for the Revitalization of Ale, its name change was an attempt to simplify and shorten what was an uncomfortable mouthful of letters at the most sober of times. The appellation is a convenient campaigning device that has attracted a lot of crass comments about the "realness" of filtered beers.

Cask-Conditioned Ale

I prefer the simplicity and nondidactic expressions "cask-conditioned" or "bottle-conditioned" to describe beer with live yeast. The qualitative difference between cask-conditioned beers and filtered beers lies in the presence of live yeast, which is able to feed on any fermentable sugars remaining in the beer from the time it is racked into cask at the brewery and to impart its own individual imprint of aromas and flavours as well as life-enhancing carbonation.

Oxygen and beer

However, what might be termed CAMRA's "clause celebre" has inspired the fundamentalists of the campaign to insist that even a non-invasive blanket of carbon dioxide at atmospheric pressure * to protect slow-selling beers from the ravages of oxidation must be construed as an unnatural interference with the aroma, flavour and mouthfeel of cask ale, thereby rendering it non-real.

Their strongest claim is that the air drawn into a cask on dispense somehow softens the palate of the beer resulting in beneficial flavour changes analogous to the effect of oxygen on a young red wine. The fact that not a smidgen of evidence can be produced to support their thesis appears not to deter them in their dogmatic determination to be wrong and to penalize those who wish to get it right by excluding from the listings of beers in Good Beer Guide pubs those beers that use blanket pressure as part of their dispense and preservation regime.

The Art of Cellarmanship - Cask Conditioned Ales

Cellarmanship in the broadest sense covers the gamut of drinks sold by retail outlets and requires a detailed technical manual. The purpose of this short piece, though, is to set out the general principles for the successful management of cask- conditioned ales.

An avaricious brewer may define cellarmanship as the art of serving a continuous supply of saleable beer with the least financial loss. Here, compromises will be made on quality in order to fulfil the primary requirement of profit maximization.

My view on the primary goal of cellarmanship, which, incidentally has not changed since August 1981, is the following:


To promote the most beauty in each cask of beer by developing the most interesting range of sound aromas and flavours; by nurturing wherever possible high levels of natural carbonation consistent with each beer style and, moreover, by serving each beer in a manner and at a temperature that enhances its aroma and flavour profile and creates an appropriate mouthfeel.

The above must follow the disciplines of good husbandry continuity of supply and speedy turnover in order to keep the beer in each broached cask as fresh as possible.

The Techniques of Cellarmanship

  • 1. Setting a Stillage

    Securing a cask of beer: A stillage is the name given to any solid object that enables a cask of beer to be laid down and prevented from moving by means of the insertion of wooden wedges (also known as scotches or chocks). It is important that casks be set horizontally with the shive pointing straight at the ceiling. If a cask is stillaged with a forward tilt, sediment will fall to the front of the cask and be concentrated at the tap, leading to fouling of the tap and the need to draw off three or four pints of beer before the clarity and quality of the cask's contents can be judged accurately. If the cask is tilted backward, problems of unstable yeast and finings slurry slipping forward may arise when the cask is tilted in order to decant the final few gallons.

  • 2. Conditioning

    The purpose of conditioning is to reduce the level of carbon dioxide in the cask to enable a good finings action to occur and then to build up the level of carbonation appropriate to the style of beer.

    Venting excess CO2 is achieved by inserting/hammering a porous peg ("soft peg" made of soft wood, usually bamboo cane) into the sealed shive tut causing a sudden escape of gas and the immediate emergence of fobbing beer. This procedure should be carried out in a controlled way; i.e., the contents of each cask should be chilled to 52 to 55 degrees F in order that a relatively calm and nonexplosive purging of excess CO2 can take place.

    It is also important that upon soft spiling, the cask should have an even distribution of finings and yeast. It is sensible to roll each cask vigorously before stillaging, securing and venting. The time taken for the beer to "work" through the soft peg will vary according to each yeast strain, the concentration of yeast cells per millilitre, and the yeast's general friskiness, along with the amount of residual sugar/primings in the cask and the temperature/state of agitation of the cask. In the case of exceptionally lively beers, it may be necessary to replace the soft peg every hour for a day or more. The pegs sometimes become blocked with yeast and, occasionally a plug of dry hops may form underneath the soft peg, preventing the release of gas.

    The rule on the amount of time to soft peg beer is that there is no rule. It is entirely dependent upon the yeast fining regime adopted. The object of soft pegging is to reduce the amount of CO2 to the point at which the finings will prove effective.

    But do not over vent. You are preparing the yeast for a marathon journey not a short sprint, hence the need to vent at low temperatures and avoid exhausting the supply of sugars. The tension to be observed is the need to produce clear beer and the imperative to stimulate good to high levels of CO2 in solution. Flat, clear beer is the norm in Britain. We drink with our eyes and then jazz up flat beer by forcing it through a tight sparkler. We cannot put our well-conditioned pale ales through a sparkler at the White Horse without substantial wastage due to the relatively high level of CO2 in solution.

    Hard pegging should occur when a cask has "worked" to the point where it takes 3 to 10 seconds for the fob to re-form on top of the soft spile after being wiped clean, again depending upon the style and strength of the beer, the yeast/finings regime, and when the beer is required for dispense. The soft peg should be replaced with a nonporous hard spile to prevent the escape of any more CO2 and to slow down yeast activity.

    Dropping bright will now occur and is, in my experience, greatly assisted by a rising temperature. Again, it is a matter of trial and error with the yeast strains used, but I have found that taking the ambient cellar temperature from 52 to 54 degrees F up to 58 to 60 degrees F for about 8 to 12 hours produces consistently bright, polished results across the range of ale yeasts used in Britain today. Dropping bright times from hard pegging vary from four hours to four to five days.

    Carbonating should now take place after a spell of warm conditioning at 58 to 60 degrees F. It is important to chill back down to 52 to 55 degrees depending upon the temperature that your yeast is happy with. The lower the temperature tolerated by the yeast, the greater the level of carbonation possible.

    Bass yeast remains one of the liveliest and most tolerant of yeast strains in Britain and will work happily at 50 degrees. After a four-week maturation period in the cellar at 50 to 52 degrees F our pale ale has the most glorious, mouth caressing effervescence that one could wish for.

  • 3. Maturation

    This part of the process of cellaring beers, sadly, is seldom given much attention in practice. However, aging beers not only allows the appropriate level of carbonation to be generated but also allows the beer to dry out the effects of krausen or priming additions, thus taking away any insipid qualities from the palate of the beer. The fresh kiss of yeast, the hallmark of cask-conditioned ale or unfiltered lager, develops further impact and complexity during the process of maturation, be it in a lagering tank or in a cask. Aging also enables the effects of dry hopping to achieve maximum impact after two weeks or so in cask, developing its own particular grace and delicacy of aroma.

    For beers such as low-gravity dark milds, we would expect to put the beer on dispense in the shortest time possible, perhaps only four or five days after racking, in order to promote the slightly sweet, fresh malt character of this supremely quaffable style. We cellar ordinary 1040 original gravity pale ales, such as Harvey's Sussex Best Bitter, for two weeks in order to extract the succulent malt characteristics and earthy Sussex hop flavours, but stop before the dual strain, spicy, clove-like yeast imprint becomes dominant. A period of two weeks also enables us to build up good levels of carbonation to provide the complementary mouthfeel so sought after.

    Draught Bass we keep for three to four weeks as described above. Old ales have been cellared successfully by us for months; two months for Highgate Old (1050 og.) this past winter to a year in the case of Traquair House Ale and Adnam's Tally-Ho (1075 og.).

  • 4. Dispense

    The key areas to get right here are:
    • Temperature, ideally 50 to 55 degrees F depending upon the style of beer and the ambient temperature. Please don't excessively chill a rich, biscuity, malty Scotch ale or an ester-laden, vinous barley wine. Therefore, pay attention to insulated beer lines (and beer engines) carrying beer from your cellar or chill cabinet behind the bar to the customers' glass.

    • Use either tap-fed gravity dispense or beer engines. If you use beer engines, decide which beers benefit from the use of sparkler attachments in order to produce a tight, creamy head. Stouts and dark milds can be enhanced by the use of sparklers, but think carefully and experiment before you connect a carefully crafted IPA to an 'Angram Pip'.

    • Each cask broached and put on dispense should be consumed as quickly as possible; ideally within 24 to 48 hours unless a cask breather is used. It is not just a question of oxidation and acetification setting in, but the loss of CO2. In all but the most carefully prepared casks, such loss will result in a notable loss of freshness and vitality, which matter a great deal to me.
For those of you who are preparing pale ales for cask-conditioned dispense, the following quote from the head brewer of Marston's in 1899 provides a rare insight into his perception of quality and indicates just how far brewing techniques had advanced from the 16th century:



Dorber concludes in high fashion by paraphrasing the "late, great Bill Shankly, pioneering manager of Liverpool Football Club":


A true fact, that.

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Fobbing at the Tut: a series on cellarmanship.
Fobbing at the Tut:
A series of occasional posts on good cask cellarmanship.

  • * Some American pubs apply CO2 to a cask at 1 or 2 psi to forestall oxidation. The goal is noble; the suggestion is very wrong. Any additional pressure will add carbonation to the cask —more so the longer beer is served from it— defeating the purpose of the naturally-derived carbonation of cask beer. Dorber, on the other hand, is recommending blanket pressure of CO2 —net zero CO2 pressure— to forestall oxidation.
    • The atmosphere exerts pressure on us, which, at sea level, is 14.7 pounds-per-square-inch (PSI), depending upon weather conditions. A standard CO2 gauge measures only any additional pressure greater than atmospheric. Thus a gauge showing 1 pound-per-square-inch-gauge (PSIG) is actually releasing CO2 at one pound PLUS atmospheric pressure.
    • A cask breather does not really pressurize a cask. It's an aspirator valve that responds to the slight vacuum created when beer is pulled from a cask, by releasing CO2 at atmospheric pressure (or maybe a wee, wee, wee bit more) —thus, effectively, zero PSIG— completely filling the space vacated by the beer pulled out with CO2. This CO2 rests atop the beer like a blanket, accomplishing two things. It prevents ingress of air —and the oxygen in it— into the cask, which would oxidize, that is, stale, the beer. And, it slows the flow of CO2 —dissolved in the beer— into the headspace, that is, it slows the beer from going flat.
    • With a standard CO2 regulator, a setting of '1' would permit enough CO2 to flow into a cask to actually carbonate it, thus making it kegged beer rather than cask-conditioned beer, albeit at lower pressure additional beer carbonation. And a setting of zero would prevent any CO2 at all from flowing into the cask, and thus prevent little beer, if any, from being pulled out.
    • By the way, using nitrogen instead of CO2, or even mixed gas —so called Guinness gas (a blend of nitrogen and carbon dioxide)— would also protect the beer from oxidation, but it would NOT protect the beer from going flat, that is, losing CO2 into the headspace.

  • Yvan Seth, an expat Australian who runs a beer distribution company in England, has written two cask-ale-service myth-buster posts based on his in-the-trade experiences: Three Cask Ale (semi)Fallacies (12 May 2014) and Followup: Cask Ale Fallacies (18 May 2014).
  • Justin Hawke, an expat Californian in Britain, owns and operates Moor's, a small British brewery in Bristol. Here are his Cellar Management Tips.
  • From YFGF: America is doing cask ale wrong. (16 September 2015).
  • Mr. Dorber's original essay at The Anchor: Cellarmanship & Real Ale.

  • For more from YFGF:

Tuesday, March 28, 2017

[U.S.] Brewers Association Releases 2016 Statistics for 'Craft' Breweries

The era of 18% growth rates is probably over.1

Hot off the presses (or email distribution lists)! The [U.S.] Brewers Association —"the trade association representing small and independent American craft brewers"— has released its 2016 data for 'craft' breweries and, by extension, the product they produce, commonly called 'craft' beer. 2

The data show that the state of American 'craft' breweries —although not as good as it has been in the past— is still good.
Boulder, CO • March 28, 2017—The Brewers Association (BA)——today released 2016 data on U.S. craft brewing growth 3. With over 5,300 breweries operating during the year, small and independent craft brewers represent 12.3 percent market share by volume of the overall beer industry.

In 2016, craft brewers produced 24.6 million barrels 4, and saw a 6 percent rise in volume on a comparable base 5 and a 10 percent increase in retail dollar value. Retail dollar value was estimated at $23.5 billion, representing 21.9 percent market share. By adding 1.4 million barrels, craft brewer growth outpaced the 1.2 million barrels lost from the craft segment, based on purchases by large brewing companies. Microbreweries and brewpubs delivered 90 percent of the craft brewer growth.

“Small and independent brewers are operating in a new brewing reality still filled with opportunity, but within a much more competitive landscape,” said Bart Watson, chief economist, Brewers Association. “As the overall beer market remains static and the large global brewers lose volume, their strategy has been to focus on acquiring craft brewers. This has been a catalyst for slower growth for small and independent brewers and endangered consumer access to certain brands. Small and independent brewers were able to fill in the barrels lost to acquisitions and show steady growth but at a rate more reflective of today’s industry dynamics. The average brewer is getting smaller and growth is more diffuse within the craft category, with producers at the tail helping to drive growth for the overall segment.”

Additionally, in 2016 the number of operating breweries in the U.S. grew 16.6 percent, totaling 5,301 breweries, broken down as follows: 3,132 microbreweries, 1,916 brewpubs, 186 regional craft breweries and 67 large or otherwise non-craft brewers. Small and independent breweries account for 99 percent of the breweries in operation. Throughout the year, there were 826 new brewery openings and only 97 closings. Combined with already existing and established breweries and brewpubs, craft brewers provided nearly 129,000 jobs, an increase of almost 7,000 from the previous year.6

Craft Beer in 2016 (Brewers Association)

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Saturday, March 25, 2017

Pic(k) of the Week: Where in the world is the original Waffle House?

The answer to the question is ...

... in (the humbly named 'city' of) Avondale Estates, Georgia, located just east of the city of Atlanta, Georgia.

There, on Labor Day, 1955, the first Waffle House diner opened for business. The building is now, yes, a (working) museum.

Where in the world is the original Waffle House

I took this picture on 7 March 2017, because of sad news from a few days earlier ...
Joe Rogers Sr., the restaurateur who founded 24-hour diner chain Waffle House with his partner Tom Forkner, died on Friday [3 March 2017]. He was 97. As a young man, Rogers worked as a short-order cook and manager at the now-defunct Toddle House chain. He opened the first Waffle House with his neighbor Forkner in Avondale Estates, Georgia, in 1955. Rogers and Forkner decided to call it Waffle House because waffles were the most profitable items on the menu. The duo expanded slowly, opening just a few more locations during the restaurant’s first decade in business. But growth accelerated in the ’70s and ’80s and now the chain has more than 1,900 outposts, most of which are located in the South. Even though he was the co-founder, Rogers liked to hop behind the counter from time to time. In 2004, the restaurateur told the Atlanta Journal-Constitution: “I’m not an executive, I’m a waffle cook.” Rogers pulled himself out of day-to-day operations of the chain decades ago, but he was still active at the company’s headquarters into his mid-80s.
Eater.com.

Here are two more images from the session:

Waffle House: est. 1955

Original Waffle House (Avondale Estates, Georgia)

"Good Food Fast"... but tours (and waffles and smothered hash browns) by appointment only.

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Monday, March 20, 2017

Clamps & Gaskets: News Roundup for Weeks 9/10, 2017.

Clamps and Gaskets: weekly roundup
A bi-weekly, non-comprehensive roundup
of news of beer and other things.

Weeks 9/10
26 February - 11 March 2017

  • 11 March 2017
    Since the start of the year, off-the-premises beer sales —in supermarkets, chain stores, and chain convenience shops— are down by 1.2 percent over the same period in 2016; sales of 'craft' beer are up, but only by 1.6 percent. Data by IRI.
    —Via Brewbound.

  • Royals & Boulevard
  • 10 March 2017
    The Kansas City Royals pick an official 'craft' beer 'partner' —Boulevard Brewing— a first for any Major League baseball team. Miller Lite, however, remains the team's 'official' beer, per se.
    —Via Washington Post.

  • 9 March 2017
    • Scott Pruitt, Administrator of the Environmental Protection Agency, states that carbon dioxide is not a primary contributor to global warming, a statement at odds with the established scientific consensus on climate change.
      —Via New York Times (9 March).
    • President Trump and EPA Administrator Pruitt to cut the EPA's Great Lakes Restoration Initiative by 97 percent, from $300 million to $10 million —the pollution cleanup project of the Great Lakes, the water system that contains 21% of the world's surface fresh water, a project that has bipartisan support.
      —Via Michigan Live (3 March).
    • President Trump to cut the nation's weather satellite program —run by the Commerce Department's National Oceanic and Atmospheric Administration— 22 percent, by $513 million; to cut the entire NOAA budget by 17 percent.
      —Via Washington Post (3 March).
    • President Trump to to slash the Chesapeake Bay cleanup fund by 93 percent, from $73 million to $5 million. The Chesapeake Bay is the largest inland estuary in the lower 48 states.
      —Via Washington Post (1 March).

  • 7 March 2017
    England-based international drinks conglomerate, Diageo (owner of Guinness) introduced a bill in Maryland state assembly to exclusively grant its new Maryland brewing facility for Guinness the right to sell up to 5,000 barrels of beer annually to visitors (versus current Maryland limit of 500 barrels). After backlash, Diageo begrudgingly agreed to a new bill extending the barrelage increase to all Maryland breweries...while simultaneously keeping its original, exclusive, bill in consideration. It's jarring to read "England-based" and "Guinness" in the same sentence.
    —Via Baltimore Sun.

  • Siren Noire & Thin Mints
  • 2 March 2017
    • From an article in the Atlanta Journal-Constitution, entitled, “How Girl Scout cookies and craft beer pairings became the next big thing.
      One thing you have to give craft breweries credit for is the creativity in the way they imagine flavors and bring those to fruition in their beers. You have craft brewers who are doing everything from loading their tanks and conditioning their beer with donuts to one in Oregon that sealed the tank with blueberry muffins to add the flavor to the beer. There is boundless creativity within the world of craft brewing itself and that is one of the primary drivers that makes this whole thing interesting.
      —Jamie Bogner (editorial director, Craft Beer & Brewing Magazine)
    • “Creativity in the way ‘craft’ breweries imagine flavors and bring those to fruition” might be one thing. But, no, far from deserving credit are ‘brewers’ who toss donuts and blueberry muffins into brewery tanks: that act is a puerile farce, bereft of real imagination or brewster’s skill. And, by the way, pairing Girl Scout cookies with beer might be a lark, but it is NOT, by any stretch of a writer's imagination, the “next big thing.”
      —Commentary via YFGF.

  • 1 March 2017
    An international team led by University College London scientists claim to have discovered fossils of bacteria aged 3.8 to 4.3 billion years old —the oldest fossils ever found on Earth— in the Nuvvuagittuq Supracrustal Belt (NSB), in Quebec, Canada. The Earth itself is estimated to be 4.57 billion years old.
    —Via Agence France-Presse (at Yahoo News).

  • 1 March 2017
    Murky green beer? Breweries are brewing with a new hop product called "cryro hops" (that is, lupulin powder processed from hops).
    —Via Stan Hieronymus, at Appellation Beer.

  • 1 March 2017
    U.S. beer drinkers select their favorite beer bar in each of the nation's fifty states plus the District of Columbia, as compiled by CraftBeer.com, the consumer arm of the [U.S.] Brewers Association.
    —Via CraftBeer.com.

  • Ayinger Celebrator, on draft
  • 1 March 2017
    Liquid bread for Lent. The story of Salvator, Celebrator, and dopplebock.
    —Via Jeff Alworth, at All About Beer.com.

  • 26 February 2017

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    Saturday, March 18, 2017

    Pic(k) of the Week: Flavor Enhancing Floaties?

    Flavor Enhancing Floaties? (01)

    13 February 2017. A highly acclaimed 'craft' beer Imperial IPA with mango and orange added; obtained within a month of being can-packaged; stored refrigerated for a few days; poured, from a can, slowly into a glass. And a second time. And a full four.

    Online beer-raters have used the term "flavor enhancing floaties" to praise beers like this. But this can't be 'craft,' can it? At best, it's gross insouciance; at worst, rank incompetence. Craft is skill, honesty, and charm; isn't it?

    In 1979, Fritz Maytag —the godfather of craft beer before there was 'craft' beer— moved his dilapidated Anchor Brewing to beautiful new digs in San Francisco, California. Really beautiful digs. Afterward, he appealed to the intrinsic grace of beer: "Don't tell me that good beer can be made in an ugly brewery." Likewise, now in 2017, don't tell me that my beer must be unseemly to be ineffable. Hell, no!

    They tell me to surrender; the beer is out of the tank; the murk is loose; the battle is lost. "You are old, Father William."

    Ah, but I am not alone. The struggle endures! Beauty forever! Resist! "Be off, or I'll kick you down stairs!"

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