Diversity at GBBF

4 Responses

  1. Mark says:

    A major point of casking is that the beer develops a moderate level of carbonation, aka ‘condition’. Without it beers taste flat, and low-levels of carbonation seem to enhance some of the flavours in beer (the high levels found in some kegged beers can kill flavour in my view, but I’m sure you’ll find people that disagree with that). Assuming you remove the alcohol prior to casking, you’d still want fermentable sugars and yeast to be present, possibly be re-seeding with fresh yeast if the beer has been heat treated. If the yeast then acts on the fermentable sugars to produce C02, it’s also producing (a small amount of) alcohol. If you then remove that alcohol you’re going to lose the C02, hence no condition. I’m not what the way round this would be, but obviously if you’re force carbonating the beer (ie. kegging) it doesn’t matter anyway. If you’re after a ‘low’ abv cask conditioned beer you could probably get away with it but I can’t really see the point tbh.

  2. Mark says:

    No-alcohol cask is a fundamental problem. The whole point of cask is that it conditions in the vessel it’s served from. Condition through the action of yeast on fermentables = alcohol.

    Of course there’s no reason why a no-alcohol beer shouldn’t have condition, just not the real ale version.

    • Laura says:

      This is the bit that I don’t understand. I get the processes involved – heat extraction, osmosis and direct extraction. These would all be done before the beer was casked. But is the condition only influential on the fermentables – e.g. there would be no point in casking vs kegging, bottling or canning?

      I value others’ expertise here to help me understand it better!!

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