The Importance of Cask Conditioning - Timothy Taylor's Cask Care

The secondary fermentation that takes place in your cellar is a vital part of the Taylor’s taste. Taylor’s beer is brewed in a very traditional way. Although the brewing and initial conditioning (what we call primary fermentation) has taken place at the brewery, our casks still contain lively yeast when they’re delivered to you. This means that the final conditioning, or secondary fermentation, will take place in the cask in your cellar. This secondary fermentation is the reason our beer takes longer to settle than some other cask ales, but this also results in a cleaner, clearer, crisper beer. It is during this conditioning process that the hops, malt, and yeast in the beer mature and develop into the subtle flavours that characterise a perfect pint of Taylor’s. It means you sometimes have to wait longer for the beer to drop bright, but we think the wait is worth it for the taste, and drinkers seem to agree. The Three Day Rule Cask ale is a fresh, living product. Every time a pint is pulled on the bar a pint of air enters the cask, affecting the smell and taste of the beer. Therefore any size container must be sold within three days of going on sale, while the beer is in perfect condition. Find out more and download your free cask care brochure from our website here: https://www.timothytaylor.co.uk/cask-... Or view all our cask care videos here:    • Timothy Taylor's Cask Care - Looking After...