Franconian Beer Message Board
Re,the camra thing. |
| Posted by JosB on 2007-05-09 13:32:23 |
| Using compressed air for kegs adds an extra source of oxygen to the beer, you have to provide a certain overpressure in the keg in order to get beer out of it. In a gravity cask there is a relative underpressure, where indeed the decarbonation of the beer in the cask causes some CO2 blanket effect. Gravity beers are typically less carbonated, and in most cases unfiltered beers (specially Francionan kellerbeers). However, Alt and Kölsch are also regularly seen on gravity. Keep in mind however, the places where Alt and Kölsch are served on gravity have typically a very high turnover (brewery taps in Dusseldorf and Cologne, with only one beer on offer), where the casks will not survive more that an hour or so. By the end of the session it is decided what size cask is to be tapped for the last customers, and that will often only last for 10 minutes or less. By experience the waiters (Zappes, Köbes,...) always seem to know what size to tap, and more often than not I saw the cask end just at the desired closing time. |
| Followups: |
 Re,the camra thing. by Peter Alexander on 2007-05-10 01:07:06 |
| Re,the camra thing. by Nick B. on 2007-05-10 02:20:25 |
| Re,the camra thing. by Fred Waltman on 2007-05-10 07:30:50 |
| Re,the camra thing. by JosB on 2007-05-10 13:47:01 |
| Re,the camra thing. by Nick B. on 2007-05-11 01:52:04 |