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Cask-conditioned beer, often
referred to as Real
Ale, is brewed from only
traditional ingredients and allowed to mature
naturally. The unfiltered, un-pasteurized beer still
contains live yeast, which continues conditioning the
beer in the cask (known as
secondary fermentation);
this process creates a gentle, natural CO2 carbonation
and allows malt and hop flavors to develop, resulting
in a richer tasting drink with more character than
standard keg (brewery-conditioned) beers. Real ale
is always served at cellar temperatures and without
any extraneous gas, usually by manually pulling it up
from the cellar with a hand pump (also known as a
Beer Engine). This is the traditional way of brewing
and serving beer; only a few decades ago did filtered,
pasteurized, chilled beer served by gas become normal. |
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Dragonmead's first hand-pulled Real Ale, Dark Tower
English Ale (dark English Mild), was unveiled on Wednesday, February 23,
2000 when Dragonmead hosted noted beer writer Ray Daniels. The first
tapping met with rave reviews from first-time Real Ale drinkers to the
most experienced such as Ray Daniels and other brewers from metro area
breweries. Daniels said "This is the best hand pull I've had in
months." Daniels is an organizer of the
Real Ale Festival in
Chicago. In 2002, Dragonmead's London Brown won the gold
medal at the Real Ale Festival |
