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Cask-conditioned
ale (a.k.a. real ale) is young beer that has been placed in small metal
casks called firkins. In the sealed firkin the beer undergoes a natural
conditioning process whereby the yeast produces carbonation and
wonderful flavor components and then settles to the bottom. After a
time, excess carbonation is vented and a serving tap is hammered into a
spout on the cask. The beer is served without pasteurization or
artificial gas. These soft, malty, complex beers are served at 50-55
degrees F (cool, but warm enough to fully experience the flavors) with
a low to moderate level of carbonation that does not numb or prickle
the tongue.
After a morning judging panel,
the free public
sampling session was held 4-7 PM. Everyone was impressed with the
flavors and excellent
quality of these sample cask homebrews made by Atlanta-area
brewers.
The
lively celtic music from Mickle-A-Do was also
outstanding. It was a special evening centered around unique,
flavorful beer. Thanks to Sweetwater Brewery and all our
attendees and volunteers for making this special event possible!
Photos and Text by Owen
Ogletree - Posted January,
2007
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Cask Ales at
our
2007 Event:
01 - Belgian White Ale. It’s
very rare to find a Belgian Witbier in a cask-conditioned form, but
here it is. This is a light, fruity, spicy, tart wheat ale made
with coriander and orange peel. Brewed by Sam Lenaeus who works for Rome
Street Tavern Grill in Carrollton, GA.
02 - Barrel and Vine is a
version of a classic, medium-bodied Vienna-style Lager that has been
aged for two months in the cask with French vanilla wood chips and
dry-hopped with a handful of Hallertau hops. Brewed by Brandon Stull who works for Zuma
Brewing Company in Atlanta.
03 - Brown Ale. This is a
slightly sweet, English-style Brown Ale with hints of roasted nuts that
come from the use of dark malts. This beer has layers of subtle
flavors and is very drinkable. Brewed by Jonathan Andersen who works for Rock
Bottom Brewery in Atlanta.
04 - American Brown Ale
is a highly-hopped version of a malty, nutty English Brown Ale.
This cask ale is brewed and dry-hopped with U.K. Kent Goldings
hops. Brewed by John Pinkerton
& Chris Lady of Moon River Brewing Company in Savannah, GA.
HONORABLE MENTION
05 - Whiskey Barrel Rye Pale Ale has a nice addition of rye malt
added to the mash. The beer was also aged on a healthy dose of
whiskey barrel oak chips for added complexity and vanilla notes.
Brewed by Bob Carlton who owns
Beer Necessities homebrew supply shop in Alpharetta and brews for
Dahlonega Brewing Company.
06 - American IPA is
brewed with all British malts and dry-hopped with Simcoe. This complex
ale has a big fruity, citrusy character. Brewed by Crawford Moran who was the owner of
Dogwood Brewing and is now a partner in the new 5 Seasons North in
Alpharetta, GA.
07 - American-style IPA.
This cask was brewed with American, German, Belgian and English
specialty malts and then liberally dry-hopped with a blend of Cascade
and Columbus hops from the Yakima Valley. This gives it a solid malt
backbone and a nice, crisp, citrus/floral aroma. Brewed by Glen Sprouse who works for the
original 5 Seasons Brewing Company in Atlanta.
THIRD PLACE
08 - Double IPA is a 9.5% alcohol ale with a big hop profile
balanced by enough malt to make the beer very drinkable. Expect a
full body and some citrus notes from the six hop varieties. Brewed by Jamie Bartholomaus of Foothills
Brewing in Winston-Salem, NC.
09 - Imperial IPA comes
in at close to 10% alcohol and exhibits a full body with flavors and
aromas of rich malt and several varieties of citrusy American
hops. The light carbonation of this cask ale really allows for
increased appreciation of the malt and hop intensity. Brewed by John Roberts of Max Lager’s American
Grill & Brewery in Atlanta.
10 - Robust Porter weighs
in at 16.5 degrees Plato and 24 IBUs. Notice the ruby highlights
in this Maris Otter, chocolate malt and EKG hopped jewel of a
beer. It’s big enough to enjoy by a winter's fire, small enough
to down a full pint, and complex enough to make that pint last a
while. Brewed by Brian Hampton
who creates test batches in the micro-brewhouse of Cold Nose Dave’s in
Athens, GA.
11 - American-style Robust Porter
has been dry-hopped twice and conditioned on oak. It comes in at
7% alcohol and 40 IBUs. Brewed by Tom Davis of Thomas Creek Brewery in
Greenville, SC.
12 - American Stout. This
black ale presents a nice blend of chocolate and roasted malt notes.
There is also a touch of sweetness to balance all the extra hops added
to the cask. Brewed by Jordan
Fleetwood who works for Twain’s Billiard & Tap in Decatur,
GA.
13 - Barleywine. This
strong ale is deep mahogany in color with rich caramel malt and Fuggles
dry-hop in the aroma. It has assertive, multi-layered malt flavors
(with moderate sweetness) and is balanced with four additions of
American and English hops. Brewed by Gary Essex who works for McGuire’s
Irish Pub in Destin, FL.
14 - Espresso stout is a
jet-black, roasty stout aged on oak chips and made with home-roasted
coffee beans. This ale is malty and complex with pleasing notes
of coffee and vanilla. Brewed by Matt
Buley who works for Copper Creek Brewing Company in Athens, GA.
FIRST PLACE
15 - Substance Abuse Ale
puts all of your favorite vices in just one pint... beer, coffee and
genuine Tennessee whiskey. A strong coffee oatmeal Imperial Stout was
aged for six months in a Jack Daniel's barrel for a complex concoction
that will leave your taste buds wide-eyed and bushy-tailed.
Brewed by Brian “Spike” Buckowski
of Athens’ Terrapin Beer Company.
SECOND PLACE
16 - Happy Jack Imperial Stout has an abundant malt profile
complimented by a strong hop flavor and aroma from double dry-hopping
with Simcoe. This 9% abv stout was conditioned in a Jack Daniels barrel
for three weeks and exhibits flavors and aromas of whiskey, oak and
vanilla. It also has a velvety smooth finish from an addition of
chocolate liqueur. Brewed by Nick
Nock who works for Atlanta’s Sweetwater Brewing Company.
17 - Pfefferneusse Porter
is a strong version of a double chocolate oatmeal porter that has been
spiced with blackstrap molasses, star anise, ginger and dried orange
peel. Registering at 8.8% abv, this beer makes an excellent winter
warmer. Brewed by Dave McClure
who works for Atlanta Brewing Company.
18 - Winter
Porter is a rich and creamy brew, deep brown to black in color,
with a delicious, full-bodied chocolate-like malt flavor and a smooth,
lingering finish. This modern revival of a centuries-old style of dark
ale is crafted by John Stuart of
Park Tavern with a special blend of roasted, caramelized and pale
malts, and is balanced with traditional Goldings hops.
The judging area
was set up at the bar of Sweetwater Brewery's
new tasting room.
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Judges sort through all 18
beers deciding on which are the most
accurate and flavorful examples of their styles.
Photo by Gail Graves
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Artsy judging shot.
Photo by Gail Graves
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Owen Ogletree taps the
casks the night before the event.
Photo by Kerri Allen
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Almost 300 beer lovers were in attendance.
So many beers, so little time!
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Gordy and Dean check a gravity tap. |
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Pasha and Dave take time for sampling. |
SBN's Lisa Hanson
strikes a pose with Best-of-Show winner
Brian "Spike" Buckowski. |
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Judges Kerri Allen and Owen Ogletree. |
Owen Ogletree announces the winners. |
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Special thanks go to Sweetwater
for hosting this event!
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