In a comment on yesterday’s post reader AP said: ‘I’m surprised that in the current climate there isn’t more experimentation with cask conditioning going on.’ Well, having put AP’s point to Twitter, it turns out there’s quite a bit.
First, we know that the people behind our local in Bristol, the Draper’s Arms, have acquired a brand new wooden cask from the White Rose Cooperage which they are hoping to get filled by local brewers, putting a subtle twist on familiar beers. This is a similar model to the Junction at Castleford, West Yorkshire, which specialises in ‘beer from the wood’, and has its own casks which filled with beer from all sorts of breweries, including some on the Continent, that don’t normally use wooden vessels.
Various people came forward with tales of casks laid down in cellars to age for varying periods of time. Steve at Beer Nouveau recalled his days as a cellarman in Ipswich ageing Adnams Tally-Ho barley wine for up two years and then selling three different ages side-by-side. He also mentioned his habit (c.1998-99) of ageing Greene King Abbot Ale for six months before serving, without advertising it as aged or otherwise special. Hali and Brian, both former team-members at The Grove in Huddersfield, recalled keeping a cask of Bass P2 Imperial Stout in the cellar for 8 years before serving.
Susannah at the Station House micropub in Durham said (slightly edited):
We love experimenting with ageing. Mostly just, as previously noted, cellar till it’s ready. But Taylor’s beers usually get a minimum of a week, ideally two. There’s the Bass we aged for a month and sold as a mystery beer for our birthday last year (winner got a prize)… Currently ageing is a cask of Fortification from Cullercoats Brewery. Brewed in January, I think. Going on sale this week.
Angus from Mad Hatter Brewery recalled his time at the Wapping Brewery:
[We] used to keep a firkin or two back of our Winter ale for the following year as Vintage Winter. As long as you don’t fine on racking and your sanitation is up to scratch (and the cellar has the space) you’re all good… the spices mellowed out and the beer seemed richer.
One other person mentioned that a pub near them, with the agreement of the brewery, adds a bottle of spirits to casks of one particular strong ale. This is, of course, frightfully naughty. (Bet it tastes interesting though.)
But, still, we see what AP is getting at — it would be interesting to go to, say, a Fuller’s pub and find two different ages of ESB on offer, or vintage London Porter alongside fresh.
We’ve often wondered what effects might be achieved by adding the dregs from a bottle of Orval, or even a commercial Brettanomyces culture, into a straight cask ale and leaving it for a few months. This might even make Doom Bar interesting.
There are also plenty of opportunities for bold experiments with dry-hopping in the cask, with the permission and perhaps even guidance of brewers.
And this business of Guinness on hand-pull fascinates us — what’s to stop anyone buying keg beers, decanting them into clean casks, and throwing in some fresh yeast with some priming sugar? Perhaps only the faff of the paperwork and the risk of being told off by the brewery.
It strikes us that this kind of thing could help to convey the complex fascination of cask-conditioning and might add a bit of fun back into something which, at the moment, is largely the preserve of berks like us muttering about ‘subtle magic’ and ‘sessionability’.