World Spirits

English Ale

England

English Ale: the cask-conditioned 'real ale' of the pub — top-fermented, lightly carbonated by living yeast in the cask, and hand-pulled at cellar temperature. Origins: England brewed ale for a thousand years; the cask tradition survived industrial lager thanks to CAMRA's 1970s real-ale campaign.

What it is

English Ale: the cask-conditioned 'real ale' of the pub — top-fermented, lightly carbonated by living yeast in the cask, and hand-pulled at cellar temperature. Origins: England brewed ale for a thousand years; the cask tradition survived industrial lager thanks to CAMRA's 1970s real-ale campaign. Made from: malted barley, hops, water and ale yeast. How it's made: 1) Brew and top-ferment warm. 2) Rack into casks with finings while yeast still lives. 3) Condition in the pub cellar; serve by handpump without added gas. Served: at 11-13°C in a dimpled mug or straight glass, with a creamy head. Flavor: malt, fruit, gentle bitterness — alive in the glass. Strength: typically 3.5-5.5%. Culture: the pub is England's living room, and cask ale is its heartbeat. See also: London Dry Gin, Pimm's Cup.

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