View allAll Photos Tagged cask
The craft beer revolution now sweeping the world has even led to the brewing of cask beer in Poland! We came across several places selling beer from handpumps. This one was serving delicious Polish brewed stout. In a pint glass too!
Manakin-Sabot, Virginia, USA.
1 March 2014.
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▶ A firkin (10.8-U.S. gallon cask) from Lickinghole Creek Craft Brewery.
▶ As seen at the brewery's beer-release celebration at Dover Hall: a Disney-esque faux-Tudor mansion of 33,000 square feet, 30 rooms, built in 1999, on 55 acres.
▶ Lickinghole Creek Craft Brewery (LCCB) is a farm-brewery, located nearby, in Goochland, Virginia.
▶ More photos: here.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 II L
— Focal length: 39 mm
— Aperture: ƒ/5.4
— Shutter speed: 1/60
— ISO: 200
▶ Commercial use requires explicit permission, as per Creative Commons.
▶ On the left: a cask-conditioned pint of Draft Punk (4.5% abv 'American Pale Ale', from Oliver Ales, of Baltimore, Maryland).
"Fermented with an English ale yeast but generously bittered with Chinook & Cascade and finished with whole leaf Cascade and then dry hopped in tank [and cask] with, yes, you guessed it, more leaf Cascade!"
---> Bright, slightly tart (from the citrusy hops?), and finishing dry.
▶ On the right: unfiltered, draft, Rye, Baby, Rye (from Mad Fox Brewing Company, of Falls Church, Virginia
"American Pale Ale brewed with 13% German Rye Malt, Pale, Crystal and Munich Malts. Heavily Hopped with the American hop varietal Chinook solely to 80 IBUs to showcase that hop characteristic. The piney hop flavors and the notes of the Rye Malt make for a complex flavor meld."
---> Minty, spicy flavor; hoppy/bitter finish.
▶The wine, in the backgound, left: Gmörk Gruner Veltliner (from Weingut Anton Bauer of Austria).
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For the week of 4-11 November 2011, brewpub Mad Fox featured 6 different cask-conditioned beers each day, their own and those of invited breweries, all served via beer engines.
Falls Church, Virginia.
5 November 2011.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
of House Wine ..
Klimataria Tavern Athens ...
Pic in my Greece Album
Pic taken 15 Oct 2024
Thanks for your views, faves, invites and comments ...
1) The TOP HEAD (purple arrow) is the entire front disc. Even though it's referred to as "top", it faces forward, not up. It's circumferenced by a wooden ridge called a chimb (white arrow), or chime. The head consists of four planks: two crescent-moon shaped pieces called cants (bright green arrows). Between them are the two middles (blue arrows). The lower cant is where the keystone bung sits.
The back head (not pictured) is the back of the cask.
2) The PITCH (forest green arrow) is the BELLY of the cask, made up of several wooden planks called staves (aquamarine arrows). The shive bung (fuscia arrow) sits at the top of the pitch.
3) The QUARTERs (forest green arrows) are the two sections of the belly between the pitch and the front and rear chimbs, respectively.
4) Metal bands, called HOOPS (red arrows), keep the heads and staves securely in place.
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1) The SOFT SPILE (pale green arrow) is the porous bamboo peg inserted into the tut in the shive bung. The tut (not pictured) is an indentation in the center of the shive bung. When venting a cask, the tut is hammered through, and the spile inserted.
2) The STILLAGE (dark blue arrow) is a stand on which the cask sits, slightly angled forward toward the top face. The cask is angled no greater than the bottom of the back chimb at the level of the top of the keystone.
3) Although METAL CASKS (most often constructed of stainless steel) are welded together and don't have staves etc., one can still refer to heads, chimbs, keystone, shive bung, spiles, stillage. Ditto for plastic casks.
4) FIRKIN is a specific term for a cask that contains 9 UK gallons: that's the equivalent of 10.8 US gallons, or 86 US pints
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▶ MORE about cask volumes and dimensions: here.
▶ MORE about this cask in particular: here.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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Image of spent fuel cask being transported at the Surry nuclear plant. (Nov. 2007)
Visit the Nuclear Regulatory Commission's website at www.nrc.gov/.
To comment on this photo go to public-blog.nrc-gateway.gov/2012/04/01/nrc-moves-its-publ....
A proper British "real ale" or cask-conditioned ale. These are Shepherd Neame autumnal ales served at the Buck's Head, Godden Green, Sevenoaks, Kent. (www.bucksheadgoddengreen.co.uk)
"...Non si può ottenere niente se non si rinuncia a qualcosa. Ma ci sono molte cose immaginarie alle quali potete rinunciare. Pertanto deve rinunciare alle cose immaginarie e tenere per sé le cose reali. Purtroppo la sua disgrazia è che Lei non sa che cosa è immaginario e che cosa è reale..."
P.D. Ouspensky
St Augustine is one of the best pubs in Vancouver , 60 taps of craft beers , the only place with Anchor Steam on draft , the only problem is that they do not have proper Pints (20ozs) , only what they call "Sleeves" aka cheater glasses
Image of Calvert Cliffs spent fuel cask. (Nov. 2007)
Visit the Nuclear Regulatory Commission's website at www.nrc.gov/.
To comment on this photo go to public-blog.nrc-gateway.gov/2012/04/01/nrc-moves-its-publ....
Israeli boutique winery and wine school Soreq, located at Kibbutz Nachshon, has a special barrels chamber where the winery own barrels are aging wine next to barrels of its' students. So many different tastes and options to enjoy.
Fresh craft beers, seasonal and with a twist are made by Brewmaster, Ron Raike. Ron says he "makes awesome beer to go with awesome food." Cask & Larder Southern Public House is a popular restaurant known for it's fresh farm to table southern style food, craft beers and stylized drinks.It is located in beautiful Winter Park and pleases oct palettes with it's traditional and innovative selections. Carbs to Casks: Day 2 Visit Florida
(Photo/Julie Fletcher)
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Parallel tasting of four lambics from cask at the 21st Weekend of Spontaneous Fermentation, from left to right: Cantillon, 3 Fonteinen, Lindemans and De Cam.
** Cantillon Lambic:
Poured a hazy golden color. Aroma of lemon and hints of berries. Oily texture. Flavor of bitter rowan berries, fruity sourness, a light oakiness and lemon peel in the aftertaste. Very nice.
** 3 Fonteinen Lambic (14 months)
Poured hazy orange. Aroma of mild sour berries, dry leaves and oak. Mild acidic mouthfeel. Fruity sour taste with some interesting herbal tones, mint or even estragon, and a sour finish. The most distinctive of the lambics. Pretty good!
** Lindemans Lambic:
Poured a hazy orange. Special aroma, almost like fresh sawdust with notes of barnyard or even a hen house! The mouthfeel had a pretty strong acidic bite. The flavor was very different from the aroma, starting with a mild sweetness, typically ripe berries, before ending in a mild fruity sourness. Very interesting.
** De Cam Lambic:
Poured a clear golden color. Aroma of ripe, yellow apples, dry cereal and wet concrete. It had an oily mouthfeel. The taste reminded me of a dry cider, with plenty of ripe apples and a light tartness. Nice and very drinkable.
Image of dry cask transported and placed on concrete pad at nuclear plant site. (Nov. 2007)
Visit the Nuclear Regulatory Commission's website at www.nrc.gov/.
To comment on this photo go to public-blog.nrc-gateway.gov/2012/04/01/nrc-moves-its-publ....