Beer school: what is real ale? | The Craft Beer Channel

[@whiskeyriver4322]

As an American who was fortunate enough to spend a lot of time in England, I would rather have a pint of real English, cask conditioned ale, than any other beer on the planet; and although I prefer Yorkshire ales, a real ale from anywhere in the country is quite a treat. It is very difficult to explain to another American who hasn't been there, exactly why I believe it to be better than anything else; even after explaining the complete brewing and aging process, and the more complex drama of blending young brown ales with "stale", or serving "three threads", or "entire butt". But, perhaps it's just an individual taste that I have. There really isn't anything quite like it anywhere in the world; except maybe Messr Maquire's Pub, at O'Connell Bridge, on the Quays, in Dublin, who do a lovely replica. Certainly, I have yet to find anything that comes close, at any of the thousands of microbreweries in America. So for now, real ale, and it's CAMRA supporters, are found in one secluded place on the global map; and what a wonderful place to be.......... to find the best pint of mankind!!!!! Purrrrfick!!!!! LOL!!!!!!!

[@compoturn1029]

Cheeers!!

[@oscarosullivan4513]

Messers is now JW Sweetman

[@OscarOSullivan]

Now JR Mahon’s

[@OscarOSullivan]

@@ErikToasthead I am interested in Yorkshire beer because Yorkshire it seems kept the big six the furthest at bay in the 1960’s to 1980’s

[@benfisher1376]

Well said mate.

[@TwentyTwenty90]

I've had a few today, so forgive me, but I just bloody love a good beer in a good pub. People, let's keep this beautiful thing alive.

[@TheCraftBeerChannel]

Amen brother.

[@peterbradburn9115]

The joy of live beer. Always loved the last pint out of the cask, mate always liked the first. Given the additional fermentation over 24 hours or so, were very appreciably different beers

[@RyanMichero]

Oh my, I've been to the Southampton Arms before (hard to forget that ALE CIDER MEAT on the side), and there's no place I would rather be right now. Huge selection of amazing craft real ales. Maybe I'll move across the world to Kentish Town so I can visit more often.

[@HopZine]

Really nicely done. Concise but with everything you need to know without getting boring or caught up in detail.

[@TheCraftBeerChannel]

Thanks chap. Took a lot of restraint not to get bogged down in all the glorious detail!

[@michaelcolello2735]

I love real ale. I won't drink in (UK) pubs that don't serve it. However, I find individual brews very hit and miss, with more than a few turning up thin, flat and sour in the glass. Very disappointing. That said, I enjoyed some great malty, full-bodied pints during my last visit, to Glasgow. Keep it up, friends! I can't wait to return and have another round with you.

[@FrenchGuyCooking]

Extremely interesting! Didn t even know such beers existed...That pub is my next stop ! But where is it exactly ?

[@TheCraftBeerChannel]

It's in Kentish Town, north London!

[@colinmorgan6733]

Real ale drinker since 1975 based in Hampshire. I've been brewing my own Real Ale on-and-off since the 80s. Started with Dave Line's book, then a 1991 book by Graham Wheeler and Roger Protz that has some great recipes. Pre-Internet it was just obsure books, now you can find loads online. Now craft IPAs etc but you can't beat an old ale in the Winter.

[@liamlynch7673]

Do you remember Bourne Valley Brewery in Hampshire by any chance? This would be the tail end of the 70s into the 80s/

[@colinmorgan6733]

@@liamlynch7673 I do. I lived about 5 miles from the Bourne Valley up to 1980 and only 20 miles from there now.

[@chrisross286]

Hey man. thanks for your videos. I'm really learning a lot. Recently started doing beer reviews myself, partly to force myself to learn more about the process etc. You've been a great help. Much appreciated!

[@TheCraftBeerChannel]

Hey Chris - great to hear! We've given you a sub and will watch out for content. Any questions on our vids don't hesitate to hit us up in the comments.

[@chrisross286]

@@TheCraftBeerChannel thank you very much. I will do. I have a few questions already but ill ask them on the appropriate videos. Me and my wife might be moving to the UK next year, really keen to spend some time in some of those pubs. Cheers!

[@oscarosullivan4513]

@@TheCraftBeerChannel Wish we had more cask in Ireland

[@fdk7014]

Great video! English beer is generally my favorite, at least when it comes to top fermenting beers. The Czech makes the best pilsners though.

[@yajnaamakusa8786]

If you find a good real ale pub, you're onto a winner. But real ale lost out to lager because most pubs didn't know how to deal with it and it lacked flavour, became sour, etc. The best ales I've ever had were ales bought direct from the brewery, second best were those I drunk at known good ale pubs, the poor ones were supermarket canned and bottled 'real ales', and the abysmal ones were served by pubs who didn't understand the product.

[@Dontmakemereregister]

That was excellent. I never thought of cask beer like that, also have never had a local pub put in that kind of attention to detail. Great job.

[@TheCraftBeerChannel]

Thanks, glad you liked the vid. And excellent user name!

[@magicsteve5523]

Had a really good pint of ale from The Last Drop in Edinburgh, think it was Stewart’s 80 shilling.

[@TK76er]

As a brand new craft bartender can you please add more videos!!! LoL these are fantastic.

[@benmatthews1993]

Magic Rock High Wire 💛🍻

[@SoloTravelBlog]

Thanks for this video. I never knew about "real ale" until I watched this. Then, yesterday, I saw real ale available at a craft beer place in Tokyo. It was extremely good!

[@TheCraftBeerChannel]

Amazing! Glad it's spreading. It's a great way to serve beer.

[@foreverflower_kmwee]

SoloTravelBlog th

[@foreverflower_kmwee]

SoloTravelBlog The

[@francescobandini2275]

It's so nice to see that some people still care about traditional beers. Keep it going

[@TheCraftBeerChannel]

it's a hugely important part of British beer's past and future.

[@francescobandini2275]

But you know, with all this craft beer movement, super hoppy and extremely sour beers, it's nice to see someone who cares about real ales ;)

[@Benfleet1984]

Francesco Bandini Real ale in this country is as strong as it's ever been. There are over 1200 breweries in operation. The overwhelming majority of them produce cask beer. Don't worry, traditional British beer is in safe hands. I can't imagine we'll ever go back to the dark days of the 70's.

[@badabing8884]

Which cask beers are best dispensed with a sparkler and which are not?

[@TheCraftBeerChannel]

Oooof this is a tough question. I think it's more down to personal preference than style or brand.... though I do think sweet beers (bitters, milds, some porters) are best sparkled to lift the body while hoppier ones shouldn't be.

[@lilasbua]

Great channel. But how about getting some mics for on shoot use?

[@TheCraftBeerChannel]

We do have some! But we're upgrading all the time. Money is tight...

[@RaskoAndDiscoBeerReview]

Went back there last week. It's my replacement for the Bree Louise..... But abit... Well.... cleaner. Great beers. Going back soon.

[@TheMatthi26]

Nice video! The pub is already on the list for my next London holiday ;)

[@TheCraftBeerChannel]

enjoy! Well worth the trip!

[@thereviewbar1605]

Great video! Real Fire and Real Ale what a great combination!

[@TheCraftBeerChannel]

our idea of happiness.

[@ncmartinez_his]

Back in the 80s I visited a friend in Cirencester, in the Cotswolds, who took me to his favourite local pub. I was under the impression that the beer we were drinking was a local brew but the evening ended very hazily with rumors of me singing at some policemen. Is the issue of "real ale" as much of an issue out in the rural counties or is it largely confined to the big urban centres?

[@korycavanagh]

Thanks for sharing, i learnt allot

[@RaskoAndDiscoBeerReview]

Outstanding video. Really informing.

[@TheCraftBeerChannel]

thanks so much!

[@RaskoAndDiscoBeerReview]

@@TheCraftBeerChannel No thank you. Keep up the good work.

[@XdarkendGOSPLE]

Smoothie style Berliners when warm are so delicious

[@TheCraftBeerChannel]

No way?! I have never considered that... I shall try it.

[@BFMV409]

Cask beer is popping up in our town of Erie, Pennsylvania. Some really good stuff. Unfortunately it's not quite as varied but in time I'm sure it'll get there.

[@TheCraftBeerChannel]

wow that's amazing news! Which breweries are making them?

[@BFMV409]

Off the top of my head, I can't quite remember exactly. If I find my way down to The Tap House, I'll find out. Usually they only have one at a time but they consistently rotate what's on.

[@BFMV409]

Actually, I just looked it up. Right now, they have Rogue Brewing Brutal Bitter Ale on. I'll have to get some soon because they go fast!

[@Benfleet1984]

When I lived in Sydney I remember one brew house use to do real ale, although they'd only open ONE cask on the 1st and 3rd Monday of each month. Other than that cask beer was virtually non existent, hence my return to the UK ;-)

[@bigfootedbastard]

I'm in Eastern PA, outside of Philly in Doylestown, and it's been building up for a few years now. My local bars have had stuff from Victory, Dogfish Head, Weyerbacher, and Firestone Walker, to name a few. It's not super popular, but becoming more common. At the bars that specialize in craft beer, you can usually find one cask ale on tap, and it's always something worth trying. The cask version of Firestone Walker's Double, Double Barrel Ale was the best beer I ever had, a 12% monster, but unbelievably good.

[@racefrazier7998]

I am a craft beer lover here in the USA. I am very picky on my tempature of my beer. I have a few beers I buy and keep on my shelf. Also some craft breweries here ad some yest to the bottles to kick it off when you pour it out to make natural carbonation.

[@TheCraftBeerChannel]

+Race Frazier temperature is very important! Despite the cliche about warm beer in Britain, we actuall serve most of our beer too cold. We'll do a video on it soon. As for bottle fermentation, most British and nearly all Belgian beers are done that way, we think it's the best way to serve beer from the bottle

[@racefrazier7998]

Belgiums are not popular here. Although I will be attending a Belgium beer festival in January to get a tase of good Belgiums, saisons and lambics.

[@uncledick8562]

+Race Frazier I am uncertain where you come from. Here in my state Belgian beer is incredibly popular.

[@simonbruceyates]

Well done, excellent video and very informative. Your voiceover seems to have been done in the loo though!

[@TheCraftBeerChannel]

Damn you caught me... Not sure what happened there. Sounded fine in the headphones! Lesson learnt!

[@one-off3264]

If you were to drink it too early, would it be less carbonated, there be more un-fermented sugars, lower abv and some of the flavours not as developed? What would happen if you drink it too late? Would it be stale? Would it be too dry and not enough sugars left over? What is the science behind venting it for a few days? What does this do besides let out some pressure and make it less fizzy?

[@hlonghi]

Well guess it is time to visit my friends in UK!

[@tomber220]

Real ale tastes so much better in my opinion, one of the things I love best about England

[@Benfleet1984]

Completely agree, don't get me wrong I love a big hoppy keg beer. But there is something truly special and unique about the flavour of British real ale.

[@TheCraftBeerChannel]

Ireland1984 Exactly how we feel too.

[@benfisher1376]

A pint of ale in a country pub by a open fire. Doesn't get more English than that 😂

[@Holgomatisch]

The video just arrived in time. I am heading to the southhampton arms tonight (for the first time). Hope they have some tasty beers this week. Regarding the temperature; It can't be that cold in the store room considering you both were wearing T-shirts ;-)

[@TheCraftBeerChannel]

How was the southampton!? Yeah we left there pretty promptly after filming...damned chilly.

[@darrylldefoe]

Great video, really informative.

[@TheCraftBeerChannel]

thanks!

[@nialldor]

Am I the only one to find the background music distracting? Can't concentrate on the beer! :(

[@szymongorczynski7621]

No, you're not the only one. It really kills off the entire video.

[@dramamur]

It’s too loud to the degree that I’m unable to hear everything that is being said. :/

[@brum57]

Good video but remember it's cellar temperature not room temperature! there is a big difference! such inaccuracies play into the hands of the warm and flat brigade! (ps I don't have a long beard!) :P

[@TheCraftBeerChannel]

No beard offence meant! The Southampton Arms cellar is 12 degrees I think so whatever we call it that's around where it should be. But you're right - it should be cooler than most "room temperature" red wines that's for sure.

[@thekentishpilgrim]

Well done!

[@pdjhh]

It’s not “room” temperature though is it. It’s cellar temperature.

[@deerstreamstudio]

Love the channel!

[@TheCraftBeerChannel]

Cheers!

[@pm2055]

Didn't get cask ale when I first arrived in the UK, but soon learned to love them. I miss them now im in the US

[@dansage8890]

That guys at 0:48 seconds in, I see him everywhere....seen him a couple of times in t'Brugse Beertje

[@TheCraftBeerChannel]

+Dan Sage I think he's a big beer rater.

[@capriguelleri]

*I'd be a lot happier with a belly full of Ale*

[@Wahatoyas]

*Mead

[@akula4669]

OK, what is that Murmansk beer? Got to try it! English better named after a proper northern Russian city, must be amazing!

[@RoraighPrice]

where is this pub "the Southampton arms", is it in Southampton? are the beer boys based in southampton

[@amac4841]

London

[@TheCraftBeerChannel]

+A Mac what he said! It's in between Kentish Town and Highgate.

[@ELGlueckert]

Isn't real ale lower in ABV than beer in a keg?

[@TheCraftBeerChannel]

+Eric Glueckert not really. That's certainly not a way of defining it, but beyond about 6% cask beer can get a bit sticky and thick so usually stronger beers are better with more carbonation like in keg. As Belgian beers prove.

[@TheCraftBeerChannel]

+Eric Glueckert not really. That's certainly not a way of defining it, but beyond about 6% cask beer can get a bit sticky and thick so usually stronger beers are better with more carbonation like in keg. As Belgian beers prove.

[@JohnS1704]

Did he say "not really suited to super hoppy beers"? That'll come as a bit of a surprise to many a brewer. Oakham, Hawkshead to name but two.

[@TheCraftBeerChannel]

Every rule has its exceptions (and I'd add Magic Rock High Wire from the vid to that list) but I think if it's hoppy and over about 5.5% it's probably going to be lighter and more balanced on keg. Many disagree with me but it's down to taste innit?

[@RaskoOOO1]

Me again😉 I love the video I frequently comeback to it. Question are there any NVQs or qualifications to becoming a good cellar cask person?😶 #Rasko

[@TheCraftBeerChannel]

Hey! Not sure, but there is Cask Marque which grades the pub itself on their cask quality.

[@RaskoOOO1]

@@TheCraftBeerChannel Yeah that's good. But to help in improve standards of the industry, offering qualification (Like an NVQ) on this will help it grow. It will also help people's CV's. He says there's properly already such a thing..... I hope.

[@ACDCofthe21stcentury]

It's just a shame the guy pulling the beer didn't know how to pull it properly. I work in a pub in Yorkshire, and so know how real beer should be pulled, there should be a 'sparkler' (a plastic sprinkler kind of thing the beer is pushed through to give it a nice head and a smooth finish) on the end of the swan neck (the metal pipe the beer comes out of) and the sparkler should touch the bottom of the glass, with the glass held vertically, and the beer should be pulled slowly as to not push too much air through it, which will ruin the taste and give it too much of a head, meaning you have to top the beer up and therefore waste good beer!

[@TheCraftBeerChannel]

+ACDCofthe21stcentury uho! You said the sparkler word! So many debates about it that we left it out. You can pour great pints with or without it, it's down to what you prefer...or the publican.

[@ACDCofthe21stcentury]

+The Craft Beer Channel aye, but I work in a pub in Yorkshire, so it's common practice! I know plenty of head Brewers (mainly the ex head brewer for Theakston, as he's a local in my village) and they all say that beers best with a sparkler! But I went to Coventry the other week, and the girl behind the bar didn't even know what one was, and when she asked her boss, was told they didn't even own one!

[@TheCraftBeerChannel]

+ACDCofthe21stcentury there's a definite north south divide, as well as ENDLESS blogs by breweries and drinkers about it. Like real ale v keg, there will never be a right and a wrong side.

[@BeeRich33]

Sparklers are often taken off because of dry-hopping. Second, slower casks oxidize enough in the cask without beating it up upon delivery to the pint glass. And staff don't like them.

[@hellomarkhall]

care, attention, and pride.

[@qbasowa]

some clip-on mic would be nice!

[@TheCraftBeerChannel]

Hey. We made this 4 years ago. Using clip on mics now!

[@qbasowa]

@@TheCraftBeerChannel haha apologies! just saw this in highlights, thought it was fresh, good video though :)

[@Majnun74]

I still don't understand. I didn't know drinking beer "fresh" was that desirable? I very much look forward to bottle conditioning my homebrews. The time adds complexity to flavor.

[@TheCraftBeerChannel]

We're going to do a beer school on ageing and drinking fresh soon, but ageing removes some flavours while developing others. That means it depends on the style - anything hoppy or light (eg pilsner) should be drunk as soon as the brewer says it's ready, while darker/very strong beers can be aged if done carefully. But certainly ALL cask beer should be drunk as soon as it's tapped - once clarified it has a day of tasting great, two days of tasting decent, and on the third day it will be nothing like the brewer intended. What style of homebrews do you do?

[@Majnun74]

+The Craft Beer Channel French 'Biere De Garde' and Saisons; Liege Biere and smoked polish Grötzer ales. I also love English porters, stouts and brown ales. IPA's (meant to be drunk fresh) are my least favorite style. The one thing I would really like to learn is how to brew an ancient "Gruit" all-herb ale. I did a rosemary Gruit once and it didn't come out very well.

[@Modus_Pwnin]

Teach me your ways

[@TheCraftBeerChannel]

Patrick Hennecke We're trying! best advice is to keep on drinking.

[@TheBeerDiaries]

Check out an episode about a brewery in the US called Real Ale! kzbin.info/www/bejne/eJKZgX-KjceUm5Y

[@fdk7014]

"Room temperature" because you don't have indoor heating?

[@lucaraimondo5967]

Could have been a good video but the audio is so bad...

[@alanebuff3226]

Great info (but please cut the unnecessary and even off-putting music !!) Aaaaarrgghh - not served at room temperature - CELLAR temperature (though the numbers quoted (12C) are correct !). Cask can also be appreciably hoppy without the overload.....- think Summer Lightning, Proper Job, many Oakham, Magic Rock, Thornbridge and lots of others......More please !

[@erikpalmer1]

Man, that music is annoying. Why do people add crap sound to the videos?

[@Timbroa]

Jonny its been nearly 2 years, do you still love cask/real ale? Enough of this fizzy overly hopped crap, get back to basics

[@TheCraftBeerChannel]

Lots of plans for some more real ale content this winter....and there is no such thing as over-hopped!

[@denbysk8]

English beers is so bad compared to German beers and New Zealand beers it's so poor gassy tastes wrong nothing like a nice calm smooth taste of the German beers

[@PortmanRd]

They do a nice real ale in my local pub called 'Dambuster' You'd love it.