Exam Focus
- Define real ale and conditions for natural carbonation.
- Know cask components, stillaging, spiling, tapping, and readiness checks.
- Serve by gravity or beer engine with appropriate hygiene and head.
What to know
Cask service combines cellaring, conditioning, clarity, temperature, and dispense technique.
Syllabus detail
- Definition: CAMRA real ale definition and carbonation conditions.
- Cask components: cask, tap, and soft and hard spiles or pegs.
- Cellaring: stillaging, spiling, tapping, and readiness based on clarity, condition, flavor, and temperature.
- Service: gravity dispense, beer engines, short spouts, swan necks with sparklers, head expectations, hygiene, and sparkler impact.
Study task
Be ready to explain cask-conditioned ale in the context of other draft service practices and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Cask-conditioned ale
- Define real ale and conditions for natural carbonation.