What’s all the fuss about method of dispense, anyway? The fabulous Reluctant Scooper hosts this month’s session. I won’t even start in about bottle conditioning, and yet…maybe I will.
Some drinkers have formed whole identities around their preferred method and embrace it as a political stance. There is a political history here, a David-and-Goliath story of mega-brewers versus traditional, craft methods, but somehow it has taken on an essentialist dichotomy in some discussions to the point of absurdity. For beer drinkers outside of the UK, the urgency of this debate may seem remote and exotic. It did to me, at least, before I became slowly enamored of cask ale.
After my recent trip back to the US I longed for the gentle, complex mystery in the best cask ale, as the cold fizz of the keg was masking flavors in the beer I was drinking, which was all very strong and hopped. I let it rest in the glass for a very long time just to taste what was really going on. At least with keg you’ll always know what you are getting.
But the heartache of the immigrant is constant– when you are in one place you think you love the other more. And so it is with ale.
That is, until you find a place like Pivni, in York, that has fantastic cask and keg in an ever-changing array from around the world. On my last visit they had Thornbridge Raven on cask, a black IPA with a mysteriously peppery, minty, herbal hop character which I’m sure would have been masked by keg dispense, but who knows!
When I metioned to the landlord there that Black IPAs were my favourite he told me about a new beer he had just put on keg, from Matuska, a Czech microbrewery. He gave me a taste– there was a blast of Amarillo hops right at the end of a really stand-up, well rounded Czech malt backbone, with other mysterious hops dancing hand in hand along the way. I had a half and was completely won over.
Another reason to love Pivni is they care about beer. Not only will this wonderful guy behind the bar wax lyrical about new and exciting ways to clean pipes, when he realizes you are really into a beer he will go upstairs and print you out a profile from the brewery!
Where I thought this beer a kind of super-hopped dark lager, (thanks, keg for tricking me!) it is actually a top-fermented ale. The notes from the brewery go on to say that to call a beer “black” is not part of the Czech brewing tradition, but calling it “dark rocket” wouldn’t really cut it, “so black rocket it is.”
The profile goes on to list all the stats: the malts (“Primary Rocket Fuel”) and the hops (“Secondary Rocket Fuel”), kind of yeast as well as fermentation time. That’s all valuable information for a budding home brewer like myself who is learning what methods and ingredients make different flavors.
I love many kegged American, German and Czech beers too much to disparage the keg, for without it, how could I try Black Rocket, or when I’m really homesick, tuck into some Sierra Nevada? Sierra Nevada Pale Ale is a beer I disliked in its “real” bottle-conditioned form but I now find, in all its imported keggy zest, quite wonderful, and am content to be in the majority of beer drinkers who simply, aren’t that fussed about how it got into the glass.