tag:blogger.com,1999:blog-3999587.post5736394239696577009..comments2024-03-22T16:38:44.587-05:00Comments on Yours for Good Fermentables ™: Of Zwickelbier and Cask-Conditioned AleUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3999587.post-10030143716526443182010-06-27T07:03:38.064-05:002010-06-27T07:03:38.064-05:00Quite so, gentlemen. No 'Fracas in a Firkin...Quite so, gentlemen. No 'Fracas in a Firkin' here. Your points are well taken, and I've amended my post accordingly.THOMAS CIZAUSKAShttps://www.blogger.com/profile/16485107199809830204noreply@blogger.comtag:blogger.com,1999:blog-3999587.post-3019073522344489132010-06-26T09:02:00.146-05:002010-06-26T09:02:00.146-05:00I hate to have a quibbble over zwickel (except tha...I hate to have a quibbble over zwickel (except that it allows me to write "quibbble over zwickel") but isn't the secondary itself just a shorter term cask? What zwickel lacks it "condition" in the sense of a bit of aging but it is still real ale - if, admittedly, the infanticide version of real ale.Alanhttps://www.blogger.com/profile/01670495301758701170noreply@blogger.comtag:blogger.com,1999:blog-3999587.post-30263215644624012392010-06-26T08:00:57.210-05:002010-06-26T08:00:57.210-05:00If you drink it straight from the Zwickel on the l...If you drink it straight from the Zwickel on the lagering tank, the beer does actually qualify as real ale, because it's being served directly from the vessel in which secondary fermentation takes place. This changes of course if you then rack the bright beer to casks to serve it. <br /><br />Years ago when German brewers matured their beer in casks rather than pressurized lagering tanks, Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com