Cask-conditioned beer

A few notes on handling our traditional cask-conditioned beer. We do our best to ensure that it reaches you in good condition, but you have a very important part to play in ensuring that it stays that way. It is, after all, a ‘living’ product, containing live yeast and can spoil fairly easily if mishandled. It has not been stabilised by filtration or pasteurisation and therefore contains sediment.

The ideal temperature is between 10°C and 15°C. A steady temperature is also important. You can create this by using cold damp towel and laying it over the cask replacing regularly.

After delivery, set the cask up on a stillage, tilted slightly forward and wedged securely. Vent the cask once stillaged. To do this, punch in the centre of the red plastic shive using the wooden spile peg supplied. Ease the spile peg occasionally to vent excess gas

Our beers drop bright remarkably quickly, but you should really allow 12-24 hours before serving. Do not disturb the cask, especially whilst on dispense. Having vented the cask, it can now be tapped. Make sure the tap is closed before driving it home firmly through the centre of the cream plastic keystone using a rubber mallet.

Once tapped, provided the cask is kept at cellar temperature, it should remain ‘sweet’ for 3-5 days.

During dispense, loosen the hard spile to avoid a vacuum forming in the cask – at night, or when the cask is not being dispensed, push the hard spile back in. This will help retain the condition of the beer. Follow these instructions carefully to ensure you enjoy the beer at its best. Our reputation depends on it! When the cask is empty, remove the tap and replace with a cork. Also knock in the hard spile peg. This helps to keep the inside of the cask sweet and makes it much easier to clean! Thank you!

Weekender, Reveller & Eventer – How to care for your polypin

Your polypin contains “bright” beer that has been racked/decanted from a settled cask into an airtight plastic “bag in a box” – similar to a wine box, so that you can easily enjoy on tap at home. To serve at its best, we suggest you follow the guide below:

  • Transport upright with the perforated tap panel at top.
  • Keep cool – ideally 12C, not in a refrigerator, until serving. Keeping below 8C will result in a “chill haze” forming i.e. becoming cloudy. This is harmless and disappears as the beer warms up.
  • Place where you wish to serve a few hours beforehand to ensure any minimal remaining sediment settles. Raising the back a few centimetres enables serving to the last drop!
  • Remove perforated panel to expose tap and remove “ring” seal.
  • The first ¼ pint may be a little cloudy if any sediment settles around the tap, but the remainder will be clear.

How to store and care for your bottle conditioned beer

We carefully bottle all of our beers by hand at the brewery and the beer has therefore not been filtered or pasteurised. This traditional method ensures that your beer continues to improve and mature in the bottle and ensures you enjoy the optimum flavour. However, it does contain some harmless yeast sediment – so there are some steps you need to take to ensure you enjoy it at its clear best!

  • Store upright and allow to settle for a few hours if disturbed during handling.
  • Pour carefully into your glass, leaving the last centimetre in the bottle.
  • Ideal serving temperature is 12C – keeping it below 8C will result in a “chill haze” forming i.e. becoming cloudy. This is harmless and disappears as the beer warms up.