After completing the bar, finishing the brew system and restocking beer, we needed a new challenge. Having always favored English style ales we decided to tackle the production and dispensing of Real Ales. We determined the following points defined Real Ale:
2a.
2b.
2c.
3. Dispensing system that does not cause excess CO2 to be infused into the beer
3a.
3b.
3c.
4. Ingress of oxygen into the cask (this must be controlled)
4a.
4b.
5. Dispensing at 54 deg. F. (Beer NEVER gets any colder than this!!!)
5a.
5b.
5c.
5d.
5e.
A page has been devoted to each of the points above showing how this can be achieved on a homebrewer's scale. If these simple points are followed Real Ale, and not just a "real ale like substance" can be achieved at home. We know, we went to England to find out.