This week on Beer Sessions Radio, Jimmy puts the spotlight on cask ales. He is joined by Michael Paul Messenie of Dutchess Ales, Paul Pendyck of UK Brewing Supplies, Steve Hamburg of Cask Marque, Greg Engert of The Grand Delancey, and Tony Forder of Ale Street News. They discuss what made each of them fall in love with cask ales, and why they nevertheless remains “a niche of a niche of a niche.” From their lower ABV, soft mouth feel, natural fermentation and enhanced flavor, cask ales are great to enjoy in large portions but require proper attention and care. The group discusses what tools and practices are necessary for good cellarmanship, how to make cask ales more accessible in the US, and the organizations and festivals like CAMRA and NERAX that help highlight what’s special about this type of beer.
Samuel Smith, Imperial Stout
High Point Brewing Company, Ramstein Maibock
Hair of The Dog Brewing, Otto from the Wood 2013
Fullers Vintage Ale 2009
Off Color Brewing, Golden Milk Stout
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