Things are definitely looking up for those that want to drink beer as god intended. A cask beer supplies retailer states:
"Cask ale is growing as rapidly as craft beer in the U.S. and maybe even more so."
Though he continues:
"Thankfully, we are also seeing an improvement in the standard of the pint crossing the bar, but there are still improvements to be made."
There still seems a need for more information on cask beer. The article will no doubt help, but the author seems to have worked out his own way of making cask beer, which I think it's fair to say is slightly odd. He adds a yeast starter to each cask, which I've never heard of anyone else doing, and is surely impractical unless you're filling a very small number of casks. There's also no mention of the fact the beer still needs to have some fermentable sugar when racked, either from the primary fermentation not being completed or as added priming sugar. He also rather oddly talks of goosenecks instead of swan necks and gives the dreaded sparklers more prominence than they deserve.
Perhaps there is a need for beer missionaries to cross the Atlantic and spread the good beer news? From the South of England preferably, we don't want to encourage sparkler use.
As a small contribution I will add that:
- Beer should be racked to cask with 0.5 to 2 million yeast cells per ml.
- There should be 2 degrees sacch (0.5 degrees plato) of fermentables in the beer
- The CAMRA guide to cellarmanship is an excellent source of information for those looking to serve beer from casks.