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The science of alcohol
The science of alcohol

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4.1 Cask conditioning

Cask ale or cask-conditioned beer is unfiltered. The beer is conditioned (including secondary fermentation) and served from a cask (a container traditionally used to store beer). It is then pumped up from a cellar via a hand pump. Sometimes a cask breather is used to keep the beer fresh by allowing carbon dioxide to replace oxygen as the beer is drawn off the cask. The term ‘real ale’ as used by the Campaign for Real Ale (CAMRA) refers to beer ‘served without the use of extraneous carbon dioxide’.

James Clarke from Hook Norton now describes how beer should be presented to consumers. Given the number of proactive steps taken in the brewing process to ensure a high-quality product, it is important for breweries such as Hook Norton to increase customer awareness of how their finished beer should be stored and presented to consumers to ensure this is reflective of the actual beer quality.

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