For this final news and links round-up before Christmas we’ve got stories about CAMRA, Indian street food and historic pubs from around the beer blogs and beyond.
First, some very substantial reading, though not necessarily terribly entertaining — the Campaign for Real Ale’s Revitalisation Project has reported, with recommendations for how CAMRA can, might and should change:
There is no doubt that, on the market today, there exist some keg and other non-cask beers that are high-quality products – brewed with first-class ingredients, often matured over long periods, unfiltered and unpasteurised. In some cases, keg beer contains live yeast and is subject to secondary fermentation in the container. It is, to all intents and purposes, real ale up to the point that carbon dioxide pressure is applied in the cellar… Some of these products, by most measures, are far superior to some of the lower-quality, mass produced cask beer common in pubs – some of which, it is alleged, may be subject to very minimal, if any, secondary fermentation despite being marketed as real ale. Yet today, in accordance with its policies, CAMRA champions the latter over the former.
We’re still digesting it but, as we expected, it is a careful compromise designed to appeal to moderates on both sides of the keg/cask divide. Some will bridle at the suggestion that, even while permitting quality keg beer at festivals, CAMRA should make sure to communicate the inherent superiority of cask, but we get it. Cask is the jewel in the crown, the USP, the quirk that sets us apart.