Cask-conditioned ale —or “real ale” as it is called, somewhat boastfully, by the Campaign For Real Ale (CAMRA), a beer consumer advocacy group in the UK— is defined by that organization as
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.
Viewers of this blog have read my opinions on cask-conditioned ale, and probably once too often. So, let’s hear yours, and not only yours. Why not invite brewers and drinkers and bemused casked-spectators to contribute essays for the Session?
He lays down a number of suggestions for what to write about, including: definition, encomium (praise), rant, lifestyle, practical, and more. Should be a good one!
Also, don’t miss the wrap-up of Session #35 (New Beer’s Resolutions).