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The Cask Widge is a weighted float tube and apparatus that combines the functions of a keystone tap and a venting peg. It can be used where space is at a premium and when a cask cannot be stored and/or served horizontally. The device allows beer to be pulled from a cask that is being stored vertically. The Cask Widge is also useful at outdoor festivals, to keep a cask cool when serving via handpump.
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▶ Pictured:
The cask widge tubing (24.5 inches) is inserted through the tap, weighted end (another 2.5 inches) first. The weight will hold the tube suspended within the cask about 8 inches under the top level of the beer. The weight will sink as the beer is pulled, unfurling the tubing until it is fully extended reaching the bottom of the nearly emptied cask. Just above the weight is the intake port in the tubing. It is covered by mesh to prevent ingress of cold break (protein sludge), yeast, or hops. [The short tube to the right is in the CO2 venting & air ingress tube. which on a horizontally placed cask would be the separate shive bung and tut.]
▶ See the entire Cask Widge, deconstructed: here.
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▶ Photo and story by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Canon PowerShot SX130 IS.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.
Almost medieval - The Rose and Crown in Clitheroe town centre has an almost medieval look at night time
Day off during the week, so had a break after a good stroll, heading into a nice,quiet Cloisters (fairly empty being early afternoon) for a nice pint of ale and a read for a wee while before ambling home. As you can see, there's always a good selection of cask ales.
Ah, beer and books, two wonderful things... Reading in the pub while waiting for my chum to arrive, their pint of ale awaiting them.
3rd annual Spring Real Ale Festival.
downtown Baltimore, Maryland.
28 April 2012.
Full list of 24 cask-conditioned ales: here.
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Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.
amazing what three pints of real ale in the State and street lights off a wet pavement can produce :)
... or just above! At the East Devon CAMRA Festival of Winter Ales at the Great Hall, Exeter University, Devon, England, a few weeks ago.
Bottle Standing On Glass Top Table With Flash Gun Under Table.
Sprayed Water On To Beer Bottle Using An Atomiser.
The Old Bakehouse in Welshpool is a micro-pub that opened in September 2021 inside a former historic bakery. Known for its relaxed atmosphere and focus on conversation, it serves a selection of local and Welsh real ales, ciders, and spirits.
History and ethos
A historical building reborn: The premises at 14 Church Street was once a bakehouse owned by Barclays. After years of disuse, it was restored by owners Paul and Janet Morris and reopened as a micro-pub.
Return to tradition: The owners created the pub with the intention of being a small, old-fashioned "boozer," focusing on community spirit and conversation. In line with this, there are no TVs, fruit machines, or jukeboxes.
Emphasis on local goods: The establishment prides itself on supporting independent and local Welsh suppliers. The product lineup includes local real ales, traditional ciders, Welsh spirits, and craft beers.
Facilities and atmosphere
Indoor seating: The venue has a seating capacity of 42, with seating available both on the ground floor and in an upstairs room. The upstairs features a comfortable sofa and a selection of books, providing a more cozy, relaxed space.
Outdoor area: A smart, enclosed outdoor drinking area is also available for guests.
Snacks and other drinks: While the pub does not serve meals, basic pub snacks are on offer. It also serves teas and coffees, and is open throughout the day.
Dog friendly: The Old Bakehouse is welcoming to dogs.
Community hub: The pub is known for its community-oriented approach, and has a space available for community groups and activities, such as poetry and craft groups.
Enjoying a quiet book and beer time on a day off, in one of my favourite bars, Cloisters.
The graphic novel, in case you are wondering, is the rather lovely Victory Point by Owen D Pomery, which was one of my favourite reads of 2020, you can read a review on my blog www.woolamaloo.org.uk/reviews-victory-point/
The Clifton Inn, along Clifton Road, Rugby. It was renamed 'The Jolly Brewers' in 2009, but has now reverted back to it`s original name.
10th May 201.
Enjoying a wee catch up in Cloisters with an old chum and his hound. Set in a converted parsonage next door to a church, it's a small but excellent pub, especially for having a good mix of different real ales from small brewers. It first opened when I was living round the corner as a student in the Long Ago, and I still enjoy going in (we had a kitty back then who used to follow us into the pub!)
Out walking on a very hot day off, noticed one of my favourite pubs, Cloisters (in a converted parsonage next to a church) was very quiet, so I nipped in for a wee while to enjoy a drink and a read in peace and quiet. The sunlight and shadows cast through the windows ulliminated this scene at my table, so I took a quick snap with my phone.
For anyone interested, the book I was reading was the recently published Sentient by Jackie Higgins, a pop science book about animal senses. Each section deals with different animals and senses - vision, touch, hearing and more, way beyond the "five senses", also then comparing them to how humans interpret the world. It's one of those books about science and nature that stokes your sense of wonder and awe and reminds you how astonishing the multitutde of living creatures (including humans) on our planet actually are.
It should have a nice creamy head like this. Sam Smith’s Bitter poured at Nellie’s (aka The White Horse), Beverley. Some of Sam’s various lagers are also available.
A welcoming, canal-side pub with a charming garden and relaxed atmosphere. The Black Star serves home‑cooked meals, a great selection of real ales and ciders, and hosts live music most weekends. A local favourite with friendly service and a characterful vibe.
The bartender pulls from a cask of Loose Cannon Hop3 IPA, brewed by Clipper City Brewing, of Baltimore, Maryland.
Washington, D.C. (Georgetown), USA.
June 2006.
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▶ The bartender is using a hand-operated piston pump —known as a beer engine— to pull the ale directly from the cask without the assistance of any compressed gas, such as carbon dioxide.
▶ That's ... Real Ale!
“Beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.”
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Canon PowerShot SD400.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.
A vibrant pub and live music venue on Stourport’s High Street. Originally known as The Swan Hotel, it reopened in 2015 as Worley’s at The Swan, named after Matt Worley, a local musician and owner of a nearby guitar shop. The pub celebrates the golden era of music with vintage décor, real ales, Mediterranean food, and live gigs most nights. A favourite spot for music lovers and pub-goers alike.
This old 'Fullers' pub is in a secluded alley between Ely Place and Hatton Garden, called Ely Court.
With eleven hand-pulls (!) of a beer engine, publican Adrian pours a pint of cask-conditioned Celebration Ale.
City of Decatur (Decatur Square), Georgia, USA.
3 December 2024.
▶ One of only a few pubs nationwide given casks of this classic American winter-season ale (brewed by Sierra Nevada Brewing Company in Chico, California).
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▶ About CELEBRATION ALE
“Hop harvest happens once a year, sending brewers to the Pacific Northwest to choose the hops they’ll use for months to come. We certainly do that—'hop selection' for all our beers—but Celebration Fresh Hop IPA gets its own 800-mile road trip through Washington and Oregon to hand-pick the ultimate fresh hops for citrus, pine, and floral flavors at their most intense.
Once the hops come down, we race the harvest home [to Chico, California] to brew Celebration IPA within a few weeks. That’s the core of fresh hop beers: brew right away for maximum hop aroma and flavor. For more than four decades, it’s the holiday beer to start the celebration.”
▶ SPECIFICATIONS
☞ Alcohol by volume: 6.8%
☞ Bitterness Units: 65
☞ Malts: Caramelized, Two-row Pale
☞ Hops: Cascade, Centennial, Chinook
☞ Yeast: American Ale
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▶ Photo —and Pic(k) of the Week— by: YFGF.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
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▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G 20/F1.7 II
— Edit: Photoshop Elements 15.
— Monochrome rendering via Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.