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
Written by BYO Staff
Issue: December 2013
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.
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.