What is "Real Ale"?!
What is "Real Ale"?
Answers:
I've never heard of "Real Ale."
But "ale" is the oldest style of beer around and is generally "top fermented" (i.e. the yeast is pitched on the top of the liquid in a fermenter), brewed at temperatures between 60-70 degrees F and uses ale yeast (i.e. a saccharomyces cerevisiae type of yeast).
Source(s):
http://www.amazon.com/new-complete-joy-h...
(Appendix I, p. 319)
Real Ale is a name for draught (or bottled) 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"....
Subject: 2-6. What is "Real Ale"?
"Real Ale is a name for draught (or bottled) 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"....from CAMRA's handbook.
http://www.beerinfo.com/rfdb/faq.html#li...
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for a type of beer defined 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".
Cask-conditioned ale
Cask-conditioned beers (also called cask ale) and bottle conditioned beers are often referred to as real ales, though by the terms of CAMRA's definition not all cask or bottle conditioned ales are real ale; in particular, some American-style brewpubs may use collected carbon dioxide during the serving process which would disqualify them from claiming real ale status.
Filtered beer
The fundamental distinction between real and other ales is that the yeast is still present and living in the container from which the real ale is served, although it will have settled to the bottom and is usually not poured into the glass. Because the yeast is still alive, a slow process of fermentation continues in the cask or bottle on the way to the consumer, allowing the beer to retain its freshness. Another distinction is that real ale should be served without the aid of added carbon dioxide, or "top pressure" as it is commonly known. Common dispensing methods are the handpump, or "by gravity" direct from the cask. Electric pumps are occasionally seen, especially in the Midlands and Scotland.
Cask ales which are kept "fresh" by the use of a cask breather are not classified by CAMRA as real ale, though this is the subject of continued debate within the real ale movement. A cask breather works by adding carbon dioxide into the cask to replace the beer as it is drawn off, rather than allowing in air, thus extending its saleable life. However, the added gas is not at the high pressure of keg beer.
CAMRA
The expression 'real ale' has been heavily promoted by CAMRA to attract the attention of the media in the UK. The term was coined in the 1970s, when there were very few independent breweries left, and most production had gone over to filtered and pasteurised ales served under carbon dioxide pressure ("keg beer").