Real ale

Real ale is the name coined by the Campaign for Real Ale (CAMRA) for "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide".

This article is about the type of beer. For the company, see Real Ale Brewing Company.
A pint of real ale.

Cask-conditioned ale

Cask-conditioned beers (also called cask ale) and bottle conditioned beers are often referred to as real ales, though by the terms of CAMRA's definition not all cask or bottle conditioned ales are real ale; in particular, some American-style brewpubs may use collected carbon dioxide during the serving process which would disqualify them from claiming real ale status.

Filtered beer
Main article: Filtered beer

The fundamental distinction between real and other ales is that the yeast is still present and living in the container from which the real ale is served, although it will have settled to the bottom and is usually not poured into the glass. Because the yeast is still alive, a slow process of fermentation continues in the cask or bottle on the way to the consumer, allowing the beer to retain its freshness. Another distinction is that real ale should be served without the aid of added carbon dioxide, or "top pressure" as it is commonly known. Common dispensing methods are the handpump, or "by gravity" direct from the cask. Electric pumps are occasionally seen, especially in the Midlands and Scotland.

Cask breather

A cask breather works by adding carbon dioxide into the cask to replace the beer as it is drawn off, rather than allowing in air, thus extending the beer's saleable life. However, the added gas is not at the high pressure typical of keg beer. Before 2018, cask ales which were kept "fresh" by the use of a cask breather were not classified by CAMRA as real ale. In 2018, this policy was changed, allowing pubs using cask breathers to be listed in the Good Beer Guide.[1]

CAMRA

The expression "real ale" has been heavily promoted by CAMRA to attract the attention of the media in the UK. The term was coined in the 1970s, when there were very few independent breweries left, and most production had gone over to filtered and pasteurised ales served under carbon dioxide pressure ("keg beer").

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See also

References
  1. "CAMRA looks to the future as its members call for positive change". CAMRA - Campaign for Real Ale. Retrieved 2020-02-02.
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