Fobbing at the Tut

Fobbing at the tut

Announcing a series of essays, explanations, pictorial demonstrations, and interviews on cask-conditioned ale:

on what cask-conditioned ale is (and what it isn't), on how to make it and how to serve it, and —the most important thing— on how to appreciate it.

The Oxford English Dictionary calls it real ale, and defines it as:

draft (or bottled) beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.

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• Gravity pour versus handpump
  
• Real Ale in the United States (Google Maps)
  
• Of Zwickelbier and Cask-Conditioned Ale
  
• Session #36: Cask-Conditioned Beer [The Summary]
  
• Still crazy about cask ale after all these years [US Cellarmaster Steve Hamburg]
  
• Firkin Dimensions
  
• Cask Process & Travel