Pale Ale


– a traditional English recipe using a combination of malts, wheat, British-grown hops and specialist yeast which produces a light and refreshing golden ale.

Available in:-

Casks (40 litres) The beer is dispensed by gravity from a cask - either a tap is inserted directly into the cask, or a hand pump and beer engine are used to pour beer at a bar. The cask needs to remain stationary for at least 1 day before serving so that the yeast can settle at the bottom of the cask. The cask needs to be cool but not chilled and should not be moved once settled. Once a cask has been tapped (opened) the condition of the beer is controlled with the careful addition of air to the cask.

Easykeg (5 litres) These kegs can be filled with either live or bright beer and are designed to be kept in the fridge. The integrated CO2 pressure system in the keg keeps tap pressure constant and the beer fresh - for up to 30 days after opening.

Bottles (33cl & 75cl) During the secondary fermentation process the yeast forms sediment at the bottom of the bottle so it is best to keep the bottles upright and to pour into a glass gently, leaving the sediment at the bottom of the bottle. If real ale is served cold (fridge temperature) it can develop a haze due to the effects of low temperatures on the proteins in the beer. For best results the beer should be put in the fridge for about ½ hour before serving.

Bright Beer  Real Ale can also be served as a “bright” beer, which can be more convenient for parties and other events where it is not possible to have a cask in place for a day before serving and where the beer will be drunk immediately. The beer is put into casks for its secondary fermentation, but just before it is required it is poured into a fresh cask leaving the sediment in the previous cask. The beer can then be used immediately. However, because the yeast has been removed from the beer its shelf life is reduced so should be drunk within 2-3 days of preparation.