All the ales served at NERAX are Cask-conditioned Ales, or so-called Real Ales of the British tradition. This style is distinguished from other more widely available beers by the brewing and handling methods employed to produce it. Like all ales, Real Ale results from the fermentation of malted barley by yeast. Real Ale and other ales are produced by the action of top-fermenting yeast, distinguishing them from lagers. This yeast provides some of the complex flavors in ales, and especially Real Ales. Hops can be added at different stages to provide additional flavors. The fermentation usually takes place in two stages before the ale is ready to be drunk. Real Ale results from different and more stringent conditions of production.
Real Ale is served from the vessel in which it is secondarily fermented. This might be the brewer's cask, i.e. Cask-conditioned Ale, or the bottles used by a home brewer or specialty purveyors, i.e. Bottle-conditioned Ale.
Real Ale is not pasteurized or filtered; it is alive. It is placed into its secondary container with priming sugar, which is rapidly consumed to produce carbonation. The residual complex sugars provide complex tastes and continued fermentation.
Real Ale must be handled differently from other styles. The lack of filtration means variable pressure and yeast remain in the cask. This creates problems for the cellarman to solve. He employs various techniques involving careful tapping into the cask and the use of finings, materials added to the cask to bring down yeast and protein. The cask must not be moved once it is enthralled (placed onto the stillage and chocked in place). The cellarman's job is as crucial as the brewer's to the quality of Real Ale.
Cask Ale can be drawn with a hand pump, electric air pump, Scottish tall font, or poured through a tap. No pressurized or additional gas is added except atmospheric air as the cask is emptied. The serving temperature is considered best at 55 ° F, cellar temperature. The higher temperature and infusion of oxygen from replacement air affects the ale. Some of the initial changes can be pleasant-tasting, but soon the process spoils the beer. Once opened, Cask Ale must be consumed quickly: 48 hours in summer, 72 hours in winter. It is particularly interesting to taste the changing flavors from a cask over the days from tapping until it is finished.
Flavor is what Real Ale is all about. Cask lovers enjoy the broader range of flavors that result from the live, natural ale served at cellar temperature. There is less gassiness, less head on the beer, more beer in a glass! Some devotees want to drink nothing else. Whether or not you are that enthusiastic, NERAX is a chance to sample some of the best from the UK and USA. Enjoy!