There’s no denying pubs and bars are heaving with variety. Cold crisp lagers, juicy pale ales, quenching sours – they’ve got the lot. No wonder choosing a beer can be so overwhelming! So, you cut to the chase and just ask for a beer… but then the barman asks if you want a keg or cask beer… what?!   

In this blog we’ll fill you in on the differences between cask and keg beer. And how we brew the two styles here at Triple Point Brewery. 

WHAT’S THE MAIN DIFFERENCE BETWEEN CASK AND KEG?

From storage and conditioning processes to overall beer flavour – cask and keg are NOT the same! Here’s why;

CASK VS KEG

WHAT IS A CASK? 

Once upon a time ALL beer was dispensed from casks (even lagers!), that was before the invention of kegs in the early 20th century. A cask is a hollow cylindrical barrel that curves and bulges at the centre, tapering at the ends. It’s designed for a natural secondary fermentation process… 

Traditionally, cask barrels were made by forming wooden staves together into a circle and securing them with metal hoops (think Donkey Kong style). However, modern casks are usually made from stainless steel or aluminium – for better durability and maintenance. 

Sizes of cask barrels vary. The largest being a hogshead (54 gallons), the most common being the firkin (9 gallons), and the smallest being the pin (4.5 gallons). 

WHAT IS A KEG? 

A keg is a more modern construction. Made from a durable stainless steel (like the modern cask). However, a keg is adapted to withstand the higher pressure that comes with increased carbonation. 

Like cask, keg barrels come in various sizes. The largest being a 100 Litre keg and the smallest being a mini keg (5L) though 50L and 30L are more common sizes. 

CASK BEER

WHAT IS CASK BEER? 

Typically, cask beer is unpasteurised, unfiltered, and naturally carbonated. Standing out with its distinct flavour profiles, brightness, clarity, and natural characteristics. It’s considered by some connoisseurs to be beer in its purest form.  

CONDITIONING CASK BEER 

At Triple Point, we aim to put beer into cask within two weeks of brewing. It fills the cask through a shive in the top of the barrel and starts out quite flat, with little carbonation. Unlike kegged beer, a cask barrel doesn’t have any added pressure in it, so it’s the brewers’ job to magic up some natural carbonation.  

At Triple Point, we rely on CASK CONDITIONING. A method allowing the yeast to undergo a second fermentation process.  

While nothing else is added to the beer in cask, the art of Cellarmanship really comes into play here. The period of conditioning, and environmental factors like cellar temperatures and hygiene, can make a huge impact on the final product. Being a Cellarman is a highly skilled job, and the art of cask conditioning is complex.  

STORING AND POURING CASK BEER: 

The storage and dispensing of cask beer can vary between breweries. In some (more traditional) cases, cask barrels are stored lying flat on their sides and poured directly from a tap. 

At Triple Point we store our casks standing upright. Cask beer is usually dispensed with a hand pull, a long hand-operated beer engine (first developed in Barnsley in 1797) which extracts beer directly from the cask into your glass, while retaining its natural carbonation.  

An untapped cask will store anywhere from a few weeks to a few months.  But, once the cask is tapped, the beer should be consumed in around 3 days. Otherwise, it will become oxidised and spoil.  

One of the most distinguishing features of a cask beer is the way the bar person pours it. In Yorkshire we like it firmly pulled through a ‘sparkler’ which jets the beer through fine holes to create a thick, creamy head, making for a smooth drinking experience.  

KEG BEER

WHAT IS KEG BEER? 

Unlike cask beer, keg beer can be filtered and pasteurised before being sealed in the keg. This process removes the yeast and other hazes. Halting fermentation and creating a longer-lasting product that retains its flavour and clarity for longer. 

At Triple Point, we do things differently. We pride ourselves on being an unfiltered brewery, so we never filter or pasteurise our beers. Instead, we add finings to remove yeast. And, for our brighter beers like Helles and Gold, remove hazes. This is all part of the natural conditioning process.  

We follow a traditional German technique called ‘spunding’. Sealing the tank so pressure builds up and starts the carbonation process. It can take up to six weeks for beer to enter the keg. 

CONDITIONING KEG BEER

Beer destined for kegs is ‘brewery conditioned’. That means we get it just right, for gas level and clarity before it is filled into the kegs. Kegs are pressurised with gas (either carbon dioxide or a mixture of carbon dioxide and nitrogen) as the last stage of the cleaning and sterilisation process before filling, to maintain carbonation and assist in dispensing the beer.  

STORING AND POURING KEG BEER 

Keg beer is served using a draft system which includes a gas cylinder, pressure regulator, and tap. Unlike cask beer which is typically dispensed from the top of the cask, keg beer is pushed by compressed gas pressure from the bottom of the keg up through the spear to the top along through the draft lines and into your glass. This allows for consistent carbonation and a nice steady pour. 

Can you make vegan and gluten-free cask beer?

Yep, you can absolutely make vegan and gluten-free cask beer. Although it’s still relatively uncommon in the brewing industry.  

At Triple Point, we ONLY brew gluten-free beers. And, wherever possible, we make them vegan too. Here’s how… 

GLUTEN-FREE BEER: 

We use Clarex, an enzyme that breaks down gluten proteins, making our cask and keg beers safe for those with gluten sensitivities or celiac disease. 

VEGAN BEER: 

Some of our cask beers are vegan and some are not. Our non-vegan beers tend to be our brighter cask. As we need to use Isinglass (traditionally derived from fish swim bladders) to provide the clarity and brightness our customers want.  

For our hazy cask beers, we don’t use Isinglass or synthetic fining alternatives.