Real ale
Real Ale (Engl. For Real Ale ) is a type of beer processing and dispensing process.
Procedure
While beer is often filtered in the modern brewing process and tapped with the help of carbon dioxide (CO 2 , colloquially carbon dioxide ) or nitrogen in the modern tap process and drunk at a temperature of 4–6 ° C, real ale is left unfiltered, often with air pump technology (“by handpump ”) and served at a temperature of 10–12 ° C. It is therefore not its own type of beer, no type of beer, no type of beer. One and the same ale can therefore be offered as a real ale or as a keg ale (see below).
Real ale is usually tapped using air pump technology. In Scotland, air pressure is also used occasionally. At beer festivals, beer is very often tapped gravity served , so in principle similar to the Bavarian tap .
Lovers of real ales appreciate the slightly lower CO 2 content of real ales , but the beer should never be stale, cloudy or warm.
_006.jpg)
The modern barrel shape for tapping carbon dioxide or nitrogen is called “ keg ” in English , while the old barrel shape for air pump dispensing is called “cask”. This is why one speaks of “keg ale” when it is an ale or “keg beer” when it is a different type of beer and speaks of “cask ale” or “cask-conditioned ale”.
history
Real ale was on the verge of being supplanted by keg ales , until a citizens' initiative in Great Britain set up to preserve real ale, the Campaign for Real Ale , or CAMRA for short . It is also a concern of CAMRA to market beers locally, i.e. close to the brewery, firstly to have it fresh and not have to keep it durable, secondly to save unnecessary transport and thirdly to preserve the variety of local beers.
According to CAMRA, Real Ale is a beer that is brewed from traditional ingredients and gets its carbonic acid content through secondary fermentation in the barrel from which it is later tapped. It must then be tapped without the addition of foreign carbon dioxide. You need two to three pumps to draw a pint.
