A question concerning cask or real ales.
Cask (real) ales are brewed in the usual fashion as most beers to a degree.
There are two ways the process goes from there.
1. The ale is allowed to ferment out completely to a final stable FG. Priming sugar is added along with any finings and the ale is kegged.
2. The ale is allowed to ferment until there is still a small amount of sugars remaining, enough to produce carbonation. This still fermenting ale is kegged along with any finings.
In both cases the ale is then allowed to carbonate, clear up (brighten) and condition.
When ready the kegs are tapped and the ale is consumed. Unlike regular ale being served from kegs there is no CO2 being pumped in to push the ale or keep it carbonated and away from oxygen.
Cask (real) ales are either pumped out of the keg or gravity does the job allowing oxygen into the keg and adding to the flavor profile of the ale. After a few days if the keg isn't kicked it is changed out for a new one.
Aside from the oxidizing effects (over a period of time) on the flavor profile, how does this really differ from bottle, priming and conditioning an ale?
Serious question. Not trying to create a flamefest
bosco