I'll be traveling to London soon and I'm excited to get my hands on some cask conditioned hand-pulled real ale. I know that cask conditioned refers to beer that has naturally carbonated in the keg and hasn't been pasteurized or filtered. What are the chances of finding a hand-pulled oak aged beer? I'm slightly embarrassed to ask, but are the days of serving out of wood casks over? Are some metal casks lined with wood/staves? Or does the contact with wood end after the secondary? Yeah I'm a little naive when it comes to the commercial brew process.
Just looking for the total pub/cask experience and don't want to miss anything unique to the area, I know CAMRA has been trying to keep the tradition going.
Just looking for the total pub/cask experience and don't want to miss anything unique to the area, I know CAMRA has been trying to keep the tradition going.