Cask ale, also called “real ale,” is naturally carbonated through a secondary ferment in the barrel. The beer is not filtered or pasteurized and is dispensed without the use of gas. We’ve
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The main challenges of counter-pressure bottling are to retain the beer’s carbonation and minimize its exposure to oxygen during the transfer. When performed correctly, almost all of a beer’s carbonation is retained when it is counter-pressure bottled. Likewise, with a little practice, the beer can be transferred with minimal exposure to oxygen. Learn how with pointers found here.
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Packaging your beer at its best means it isn’t negatively impacted in the process. Make sure every homebrew you package is minimally affected no matter what method you use.
