The Forgotten Art of Cask Ale: Is It Worth Bringing Back?

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-Brandon Copeland

The Forgotten Art of Cask Ale: Is It Worth Bringing Back?

In the craft beer world, we’re obsessed with innovation—new hop varieties, experimental yeast strains, high-tech fermenters. But what about old-school brewing techniques?

Cask ale, once the standard for serving beer, has become an afterthought in many brewing circles, especially in the U.S. With its naturally carbonated, unfiltered, and often cellar-temperature presentation, cask ale is the polar opposite of today’s crisp, highly carbonated, ice-cold beer culture.

So, is it a forgotten art worth reviving, or just a fussy, outdated method that doesn’t fit modern homebrewing?

What Makes Cask Ale Different?

Unlike kegged or bottled beer, which is force-carbonated and served under pressure, cask ale (or real ale, as it’s often called) is:

• Naturally carbonated—fermentation continues in the cask, creating a soft, smooth mouthfeel.

• Served at cellar temperature—usually around 50–55°F (10–13°C), making it less cold and fizzy than what most drinkers are used to.

• Unfiltered and unpasteurized—meaning it continues evolving until the last pint is poured.

Cask beer is alive in a way that kegged beer isn’t. It changes over time, developing subtle nuances as yeast continues working and hop flavors mellow out.

Why Did Cask Ale Fade Away?

There’s a reason most bars and breweries don’t serve cask ale anymore—it’s a hassle.

• Short shelf life—Once tapped, a cask should be finished in a few days before oxidation ruins the beer.

• Requires proper care—Unlike a standard keg, a cask needs to be vented, settled, and served correctly, which takes skill and attention.

• Not what most drinkers expect—Many beer drinkers are used to bright, highly carbonated, ice-cold beers, and a lower-carbonation, warmer ale can be a shock to the system.

The Homebrew Perspective: Worth the Effort?

On the flip side, some homebrewers love cask ale for the exact reasons others avoid it. The natural carbonation creates a smooth, easy-drinking experience. The hands-on serving method feels more connected to brewing traditions. Plus, there’s something satisfying about pulling a pint the way brewers did centuries ago.

But is it practical? Most homebrewers rely on bottling or kegging for convenience. Would you trade that for the extra effort of conditioning beer in a cask, carefully monitoring carbonation, and finishing a batch within days?

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Beer Trivia Question

🍺 Which organization was founded in the 1970s to preserve the tradition of cask ale in the UK?

Read to the end to find out if you're right!

Brewgr Recipe of the Week

Generic American Wheat

Clearly I’m on a wheat beer kick, and while the name of this beer isn’t inspiring, the recipe looks solid and delicious. The grain bill is dominated by white wheat and 2-row grain, using Magnum and Hallertau hops. This is a nice simple American wheat with a bit more IBU than usual, for those that just can’t get enough hop character.

Credit: dcarson

Poll Results: Hazy or Clear?

The community met in the middle on the hazy/clear debate: ultimately, all that matters is that the beer tastes good based on the style that you are brewing. If it’s a hazy IPA, then it should be hazy; if it’s a nice German Kolsch, then it should be a nice clear lager. I do think it takes a bit more skill to make a beer crystal clear than hazy, but making a beer that tastes great is still the most important objective.

And the Answer Is...

🍺 CAMRA (The Campaign for Real Ale). Founded in 1971, CAMRA is dedicated to promoting and protecting traditional cask-conditioned ale, as well as supporting local pubs and independent breweries that continue to produce real ale using classic methods.