What is Draught Beer?
Draught beer is also known as draft beer or tap beer. However, due to the development of beer dispensing, this has given rise to various meanings.
Generally, in modern day draught beer is referred to as beer that are filtered and served from a pressurized container such as a keg or a widget can. However, some traditionalists have objected to the modern use of this term for canned beer.
Traditionally this is referred to as beer that is served from a large container which can be either a keg or a cask.
In modern days it is common to see bars around the world dispensing draught beer from a pressurized keg. This is a metal keg that is pressurized with carbon dioxide (CO2) gas which will drive the beer to the dispensing tap or faucet.
Some beers, notably stouts such as Guinness and “smooth” bitters such as Boddingtons, may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some types of beer can also be found in smaller, disposable kegs called beer balls.
In the 1980s, Guinness introduced the beer widget, a nitrogen-pressurized ball inside a can which creates a foamy head.
Cask-conditioned ales (or cask ales) are unfiltered and unpasteurized beers. These beers are termed “real ale” by the CAMRA organization.
Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a “stillage” which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 12-14°C/53-57°F), before being tapped and vented. A tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to “drop” (clear) again, as well as to be fully conditioned. This period can take anywhere from several hours to several days. At this point the beer is then ready to be sold, either being pulled through a beer line with a hand pump, or simply being “gravity-fed” directly into the glass.
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