Description
Following green beer production, the brewer has many options available regarding further processing methods, and even packaging type and size. In this lecture, we will explore one of the most traditional and specialized techniques, cask beer.
As with all beer, quality and consistency are two primary considerations that underpin the production of cask-conditioned beer and will be at the very core of our assessment of the processes and variables involved in this traditional method.
Further to identifying the fundamentals of secondary fermentation, we will discuss key aspects of the equipment and techniques used for the conditioning and serving of this iconic method of producing and serving beer.
Learning Objectives
- Aims and Outcomes
- Equipment
- Process Overview
- Packaging
- Conditioning and Cellaring
- Dispense
Robert Percival
Robert is a qualified brewing professional with extensive experience in quality and technical roles in beer production. Robert worked as a Technical Brewer and QA analyst across all aspects of manufacturing and packaging in both multi-national and regional brewing companies in the UK. Now working for yeast and bacteria specialists Lallemand as technical sale manager for Europe, he was the IBD young brewer of the year 2013/14 and is an expert in the fields of fermentation and cask beer production. In 2016 Robert qualified as a Doemens Beer Sommelier via the World Brewing Academy program.
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