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WHAT IS A CASK BREATHER? As the beer is served from the tapped and vented cask, it is replaced by air (although some natural carbon dioxide caused by the secondary fermentation will be present). In a part-used cask, the beer will remain in prime condition for several days after opening, but slow-moving beers (or have too many beers on at once) can end up becoming stale or sour. To try and counter this, the now infamous 'cask breather' - was introduced by a number of breweries several years ago. This device can also be called a demand valve or aspirator, and works by applying carbon dioxide at blanket pressure into the cask to replace the beer as it is drawn off. As the remaining beer is no longer exposed to the air, its saleable life is extended. As it installed in the cellar, it cannot be seen at the point of dispense. |
The cask breather has been the subject of great controversy and debate inside CAMRA and it is CAMRA policy not to recommend any beers served in this way. There are better ways to keep beer fresh. The easiest way is to sell more! A pub selling eight beers in mediocre condition is no match for one the down the road which is selling two that are always in superb fettle! Pubs with a low turn over of real ale could also consider ordering smaller containers, e.g. pins instead of firkins or firkins instead of kils. |
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