Saturday, 4 July 2020

Which way now for cask?

On the day that pubs in England are finally allowed to reopen their doors (drinkers in Scotland and Wales will have to wait a little longer), it’s perhaps prudent to ask what future is there for cask ale and what future is there for CAMRA? 

The two are interlinked of course, as well as being closely tied to what happens to the nation’s pub stock in general. The future of cask itself is almost uniquely tied into what happens to pubs, as unlike other forms of packaging (bottles and cans), cask ale is dependent on the skills of the licensee or cellar man looking after it, but also requires a fast turnover.

The question is then, will those former cask drinkers who’ve been subsisting on a supply of “craft” bottles and “tinnies” throughout lock-down, return to the fold now that the pubs have reopened?

During the hiatus, I’ve been enjoying a mixture of craft and cask at home, with supplies of the latter brought home in milk containers from an enterprising local pub.  One of our longest established local breweries, Larkin’s of Chiddingstone, has also been selling their cask beers in those 5 five litre mini kegs.

Particularly welcome has been the availability of their excellent Best Bitter; a full-bodied 4.4% and well-hopped, Kentish bitter. The Best is not normally seen in these parts, as most local pubs only stock Larkin’s Traditional, a session bitter, brewed to a strength of just 3.4%. The lower gravity makes it especially suitable for rural pubs where driving is often the only option for customers to reach some of these isolated outlets.

I’m digressing as usual, but I’m sure you get the gist;  the point I wish to make is that whilst there were cask devotees prepared to go to some lengths to source their favourite tipple, there would have been plenty of others happy to stick with the bottles and cans. Some may even find they preferred the latter, especially as “craft” and other small brewery beers are often served cooler than cask.

Another factor to consider, is the degree of carbonation. Beers sold in bottles and cans tend to be more carbonated than cask ale. This is not necessarily a good thing, but unfortunately it can serve to highlight the lack of condition in a pint of cask ale that has been badly kept or has been on sale for too long.

Over the years, CAMRA has placed much emphasis on its belief that cask-conditioned ale represents the pinnacle of the brewer’s art. This intrinsically is nonsense, as there are hundreds of fantastic beers available, across the globe, that are conditioned at the brewery, rather than in a cask in the pub cellar. This pretentious claim does the campaign no favours and plays into the hands of those who say CAMRA is elitist. 

The claim may have had a grain of truth when the organisation started, as compared against the lacklustre keg beers that were threatening to sweep away cask ale, the latter would normally win hands down, but by concentrating on storage and dispense methods, rather than quality of ingredients and the brewer’s devotional skills used to brew the beer, CAMRA painted itself into a corner from which it has been unable to escape.

Things have moved on a long way since the dark days of the 1970’s and there are some stunning beers available that are NOT cask-conditioned. They don’t meet CAMRA’s definition of real ale, so the campaign chooses to ignore them.  Any beer that leaves the brewery in a cask, even with the minimal quantity of yeast remaining in it, is classed as real ale, and therefore gets CAMRA’s seal of approval, regardless of taste, balance or condition.

Given this fixation on cask, CAMRA's role should be to make sure that real ale really is the best type of draught beer you can get, whereas the contrary can often be the case. Part of the problem is very little conditioning actually takes place in the cask these days. Instead most of the conditioning (secondary fermentation), takes place at the brewery, and the beer is dispatched with a minimal yeast count.

I had experience of this fifteen years ago, when I was selling cask ale to take away by the pint, at the off-licence I ran with Mrs PBT’s. Many beers didn’t require soft-spilling and would drop bright within an hour or two. There was certainly no evidence that much conditioning had taken place, and many of these beers would quickly lose any condition they once had.

This might make sense from the brewers’ perspective, as the last thing they want are customers being served cloudy beer and licensees returning casks because they are “off.” The lack of properly trained cellar staff has compounded the problem, so brewers play safe by dispatching brewery-conditioned beer with low or minimal low yeast counts. CAMRA has ignored this issue over the years, but it is not going to go away. It calls into question the dubious claim that cask-conditioned beers represent the pinnacle of the brewer’s art.

So as drinkers slowly return to our pubs, will they go straight back in on the cask, or will their tastes and preferences have been altered by months of drinking “craft” and other types of beer. During the initial stages of the lock-down, members of the beer socials WhatsApp group I belong to were posting all sorts of photos and reviews of beers they were drinking.

The vast majority were definitely NOT real ale, and yet most of the reviews were glowing. Will these die-hard CAMRA members revert to the real thing once they get inside a pub, or will they continue to be more adventurous? I know these drinkers, and most were already prepared to drink outside the box, if you’ll pardon the pun, so whilst I don’t think CAMRA has anything to worry about in the short term. Looking further ahead though, if the campaign insists on promoting cask ale above all other styles, it will become increasingly irrelevant in an age where people drink according to taste, mood and the occasion, rather than being bound by dogmatic stricture.

 

4 comments:

John Lamb said...

An excellent and well thought out post. CAMRA has done good work in publicising breweries and pubs which have been open for deliveries and off sales during the lock down and has on the whole been non discriminatory in doing this,there have been few mentions for example of 'craft beer' where the inverted commas suggest some kind of inferiority. I hope,that as an organisation it is able to build on this by for example making the Good Beer Guide more relevant by including outlets that sell either no brewery conditioned beer or very little of it.

electricpics said...

15 years seems about right for how long this practice has been widespread, although going back to 1990 and the formation of Butterknowle Brewery by John Constable who was a pioneering Tyneside publican, he was very proud of his conditioning tanks. They were the first I'd seen outside of large breweries that produced keg beer and lager and were very much A New Thing for micros.

Curmudgeon said...

"if the campaign insists on promoting cask ale above all other styles, it will become increasingly irrelevant"

Er, isn't that the point of CAMRA? The clue is in the name. It's like saying that a steam enthusiasts' group should widen its remit to promote all forms of rail traction. Real ale, and the breweries that produce it and the pubs that sell it, is something worth championing in its own right, regardless of whether you think it is the best, or the only good, form of beer.

However, as we know there is a strong movement to turn CAMRA into what is basically a beer snobs' club.

Paul Bailey said...

Thank-you everyone for your comments and thoughts regarding the way forward for CAMRA. The central point of the discussion seems to be the campaign’s rather arrogant insistence that cask ale represents the pinnacle of the brewer’s art; something we all know simply isn’t true.

The trouble with promoting cask ale above all other styles is this stance does not take account of quality, and whilst there are many excellent cask beers, there are many more that are not so good. If we are honest with ourselves, this was even the case when CAMRA was first formed.

Back in the day there were seasoned drinkers who would avoid the products of certain brewers. Paines, Tolly Cobbold and Greenall Whitley spring to mind, but I’m sure there were quite few others. These companies all produced varying amounts of cask beer, but in the main it was pretty lacklustre stuff; even if it did meet the campaign’s definition of “real ale.”

What may have worked 40 plus years ago, isn’t working now, as there are still far too many mediocre cask ales around. Equally, there are some excellent beers available in bottle, can or key-keg, but because they don’t comply with CAMRA’s strict guidelines, the campaign turns its back on them.

The fact that brewery-conditioned beer, passed off as “real ale” is now the norm, rather than the exception, should serve as a warning shot to CAMRA that true cask-conditioned beer is now something of a rarity.

I’m not sure what the answer is, but it’s no use sticking one’s head in the sand by declaring that, as a group, CAMRA will only champion beer stored and dispensed in a particular way, and this support is unequivocal regardless of intrinsic quality.

It pains me that as a former CAMRA member, of 45 years standing, the organisation is still fighting the battles of the 1970’s, rather than adapting to the realities of the modern age. Yes I still enjoy a well-kept and well-brewed pint of real ale, and will always do so, but equally when quality is compromised by sub-standard ingredients, poor brewing techniques and that Achilles heel of cask – low turnover, then I will opt for a beer that doesn’t suffer from these faults.

Finally, it will be interesting to see how CAMRA evolves and adapts to a post Corona world, once this crisis is finally over.