Cask Ale Quotes

Opposite this was a long bar, a fortress with raised drawbridges that protected casks of lager, ale, and stout from the horde of thirsty men who assailed it from all sides.

Y Talbot in Tregaron, Wales On the town square in Tregaron, a convenient base for exploring the Cambrian Mountains or the western coast, the 17th-century Y Talbot inn, above, offers board and bed in a stone-constructed pub with nine rooms. The rooms were recently updated with bright décor, and while each is distinct in layout, several offer walkout access to or balcony views over a rear garden. The pub champions local and sustainable ingredients, and the bar features Welsh cask ales brewed nearby. Doubles from 110 pounds, or about $159 at $1.44

Lambic is flat, since all carbon dioxide produced during lambic fermentation escapes from the barrel. Packaged young, lambic develops carbonation in a manner similar to a cask or bottle of real ale. Real ale is casked or bottled at the end of fermentation with just enough fermentable sugar left in solution to provide a gentle carbonation. The microorganisms responsible for lambic fermentation can consume virtually any type of sugar; therefore, the brewer never bottles young lambic. The fermentation of the remaining sugar in young lambic would produce enough carbon dioxide to shatter the bottle.