tag:blogger.com,1999:blog-7695054139670388214.post4012443735532141546..comments2024-03-25T02:38:06.683-07:00Comments on Beeronomics: A Tale of Four Businesses. Part 4: Brewer's Union Local 180Patrick Emersonhttp://www.blogger.com/profile/17242234148546323374noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7695054139670388214.post-11499272308544710962018-12-21T21:57:21.237-08:002018-12-21T21:57:21.237-08:00Very awesome post thanks for sharing SNOVITRA 60 M...Very awesome post thanks for sharing <a href="https://www.mymedsshop.com/shop/snovitra-60-mg-tablets/" rel="nofollow">SNOVITRA 60 MG TABLETS</a> my meds shop https://www.blogger.com/profile/03580240698462004571noreply@blogger.comtag:blogger.com,1999:blog-7695054139670388214.post-47892952249890372732012-01-19T11:51:03.057-08:002012-01-19T11:51:03.057-08:00Yeah, there's a difference between "prope...Yeah, there's a difference between "proper" CAMRA cask ale and cask ale which uses priming sugar for natural carbonation, but that distinction lies in the aging of the ale, not in the sugars used for conditioning.<br /><br />Most "non-proper" cask ale has been allowed to completely ferment, then allowed to undergo secondary fermentation, giving more age, complexity, and mellowed flavors to the final product, exactly the same way homebrew is made. This is why priming sugar is used in the cask.<br /><br />IMHO, cask ale allowed to undergo secondary fermentation and primed with additional sugar is actually superior to that which is casked straight from the primary fermenter. Most breweries don't have the space or time to seconadry ferment & age their beer, and thus most CAMRA-approved Real Ale is served rather "green." It's a matter of economy, not quality.<br /><br />Just my opinion, but if you have the time, space, and patience, "non-proper" is the way to go.Masonhttps://www.blogger.com/profile/07712511205349081282noreply@blogger.comtag:blogger.com,1999:blog-7695054139670388214.post-60862797211030186172012-01-19T11:46:40.358-08:002012-01-19T11:46:40.358-08:00This comment has been removed by the author.Masonhttps://www.blogger.com/profile/07712511205349081282noreply@blogger.comtag:blogger.com,1999:blog-7695054139670388214.post-14128222793497273212011-04-06T11:44:25.655-07:002011-04-06T11:44:25.655-07:00I suppose therein lies the problem. I'd love ...I suppose therein lies the problem. I'd love to be so exposed to cask that I could tell! Soon, soon, I can feel the momentum...Patrick Emersonhttps://www.blogger.com/profile/17242234148546323374noreply@blogger.comtag:blogger.com,1999:blog-7695054139670388214.post-65000641885113160452011-04-06T09:56:29.234-07:002011-04-06T09:56:29.234-07:00I think the distinction between a proper cask and ...I think the distinction between a proper cask and a non-proper cask is much more distinct than 'subtle.' If you're used to good cask beer you can easily point out a beer where the corners have been cut.Erichttps://www.blogger.com/profile/02080459111984448901noreply@blogger.comtag:blogger.com,1999:blog-7695054139670388214.post-37051983324131097802011-03-30T08:57:55.646-07:002011-03-30T08:57:55.646-07:00You have promoted the sketchy origins of the OU fl...You have promoted the sketchy origins of the OU floor to certainty. Not that I disagree with the move, but I call it bold.<br /><br />If the legend gets people out there, I'm all for it.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.com