Cask ale#Real ale

Real Ale (English for Real Ale ) is a specific type of beer processing. While beer in modern brewing process often filtered and tapped in the modern dispensing process with the aid of carbon dioxide or nitrogen and drunk at a temperature of 4-6 ° C, Real Ale is left unfiltered, tapped often with air pump technology ( "by hand pump" ) and at a temperature of 10-12 ° C served. So it is not their own beer, no beer type, no Kind, but you can one and the same as real ale ale ale or keg (see below) offer.

The real ale was already almost displaced by the keg ales, there arose in the UK a citizens' initiative for Real Ale, the Campaign for Real Ale, CAMRA shortly. A concern of CAMRA, it is also, beers locally, ie to market near the brewery, first to have it fresh and not having to make durable, secondly, to save unnecessary transport and thirdly, to obtain the variety of local beers.

After CAMRA real ale is beer that is brewed using traditional ingredients and its carbon dioxide content obtained by a secondary fermentation in the cask from which it is drawn later. It must then be tapped without the supply of external carbon dioxide.

Real ale is often, but not always tapped with air pump technology. In Scotland is also on tap isolated with air pressure, and beer festivals beer is often served gravity, so similar tapped the Bavarian tap in principle.

Connoisseurs appreciate the slightly lower CO2 content of real ale, but the beer should never be stale, cloudy or warm.

The modern drum shape for the carbonic acid or Stickstoffzapfung is called in English " keg ", the old barrel shape for Luftpumpenzapfung " cask ", so that one also of " keg ale", if it is an ale or a " keg beer "if it is a different type of beer, and" cask ale " or " cask -conditioned ale " speaks.

For the DHW consumption of a pint you will need two to three pump trains, so that a host after a working day can sometimes have sore muscles.

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