Cask-conditioned beer, often referred to as ‘real ale’, is brewed from only traditional ingredients and allowed to mature naturally. It is not just a form of dispensing.
The unfiltered, unpasteurised beer still contains live yeast, which continues conditioning the beer in the cask (known as ‘secondary fermentation’); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavours to develop, resulting in a richer tasting drink with more character than standard keg (‘brewery-conditioned’) beers.
Real ale is always served without any extraneous gas, usually by manually pulling it up from the cellar with a handpump (also known as a ‘beer engine’). This is the traditional way of brewing and serving beer.
The only place in the world where cask-conditioned beer is still commonly available is Britain.

Some people think that cask ale is  “warm and flat”. This definitely is not the case.

A cask ale is ideally served between 54-56 degrees – cool, but not chilled like keg beers – and should have a noticeable natural carbonation from the secondary fermentation in the cask.

A cask is a metal container, similar to a keg with 2 openings on it: a shive on top and a keystone for tapping. Cask beer was one of the original ways people would enjoy beer, especially in the UK.  As an English Inspired brewery, it has always been in the plan to provide cask conditioned ales in our pub.  Our English Ale, ESB, and Porter have become our cask beer staples and are available full time at the pub.
Below you can see some images of  Shives, Keystones, Hand pumps and Casks dry hopping with different varieties of hops.

The cask process starts with cleaned and sanitized casks. We will then dose each cask with a bit of sugar water and a pint of Isenglass.  Fining agents are the key to producing an clear and beautiful pint of beer.  We then transfer finished beer to the cask and seal it with a plastic bung.  The beer is given two weeks to self carbonate in the cask, creating a silky smooth carbonation profile, and maturing the beer to add a more robust aroma.  After a fortnight of aging, the cask is moved up to the pub and allowed to settle for an addional 2 days at 50-55 degrees.  We spile the cask with a small, porous piece of wood, for 24 hours to slowly release excess gas.  Finally, the beer is ready to serve.  We take great pride in the care of our casks and believe that it shows in the quality of the pint.

At Fortnight Brewing, we believe that great beer makes great cask.  This philosophy means that our cask ales only contain beer, sugar, finings and the occasional dry hopping. We never add extra ingredients (fruits, roots, or vegetables) to the cask, for an authentic drinking experience.   The brewing staff takes great pride in our cask program and we welcome you to try your favorite Fortnight beer in a whole new way.