This is a short attack on this post: Should CAMRA embrace craft beer on keg?
I got angry about the word “natural” and wrote this earlier today: What is this “natural” you speak of? A long-winded rant about “natural” when used in the cask-v-keg debate.
But there is more in the “Editor’s comment” I feel compelled to comment on.
[Cask] “is a natural drink that tastes full flavoured as the brewer intended.”
Oh, c’mon. You’re saying that brewers putting beer into anything other than cask are creating beer in some way _not_ as the brewer intended? That they’re somehow compromising perhaps?
Brewers I know putting beer into keg do it for exactly the OPPOSITE reason. To better ensure the beer reaches the consumer with the form/flavour the brewer intends the beer to be drunk in. Without some dodgy cellar work making their beer flat, stale, warm, etc.
“gas is added on dispense to create artificial carbonation.”
a) Fundamental misunderstanding of keg! CO2 is used to *maintain* carbonation, not add to it. The purpose isn’t to add “fizz” to the beer but to maintain the carbonation at the level the brewer intends it to be at.
b) Total ignorance of the currently very common “KeyKeg” – which contains container and/or brewery conditioned beer that CANNOT be carbonated by the CO2 used to push it out of container. At the keg bar I was helping out on at IMBC last weekend nearly all the kegs were of this sort.
Yes, CO2 used to provide top-pressure to push beer out of keg can carbonate that beer above the level it came at. But this would imply that the pub is using too much pressure or an inappropriate gas mix. This is not using keg as intended. (There is a case where an _under_ carbonated keg can be carbed up using the CO2 pressure though. Correcting an error at the brewing end. If only it was possible to do this with casks sometimes!)
In general the Editor’s comment isn’t that bad… there’s a failure to understand “keg” and it is propaganda-tastic in using the word “natural“.
It does show progress is being made! There is no mention of filtration or pasteurisation at least – the word “dead” does not come up. All in all the comment is clearly well-ahead of some CAMRA-folk standpoints and well ahead of where we were at only a couple of years ago. Hurrah!
OK, that’s enough frustrated angry blogging from me today… I’ve gotta go and try selling more keg beer ;) [I do sell a significant amount more cask than keg and love good beers regardless of the container the brewer may have chosen to use.]