News: March 2010

Marston’s is to use Cask Ale Week (29 March–5 April) as a launch springboard for its new method of cask conditioning ale.

The ‘Fast Cask’ system involves changing the yeast that is responsible for secondary fermentation in the cask. Primary fermentation yeast is filtered out and a yeast that has been treated so that it takes the form of sponge-like beads is added instead.

The beads absorb sugars and allow fermentation to continue but, crucially, they also drop to the bottom of the cask quickly. This, it is claimed, will help pubs serve beer more quickly after delivery and also allow cask beer to be served in premises that do not currently stock the product.

Also, as the beer clears quickly, there will be no need for isinglass finings, so more beers can be officially termed vegan-friendly.

The first two beers to be given the new treatment are Marston’s Pedigree and Wychwood Hobgoblin, but these products will still also be available conventionally cask conditioned with normal yeast.