Do you keep seeing talk of real ale and craft beer and wonder exactly what it means? Hopefully we can answer your questions in simple terms!
Most beer is brewed in the same way at a basic level – Malt added to water which is boiled, hops are added into the boil and the result is cooled then fermented with yeast into beer! (ingredients may vary and I know that’s an over simplification!)
Real Ale is a term originally coined by CAMRA activists in the early days. It can be applied to bottled beer that has a yeast sediment, however the most common use is for “cask conditioned” beer (or live beer to use a more modern term) where the brewery has racked fresh beer into casks with live yeast which allows secondary fermentation to take place in the cask in the pub cellar, meaning the beer is not only fresh but has a natural sparkle without needing to add gas on dispense to make it fizzy. However on the flip side, as it is a fresh live product it has a short shelf life and if on the bar too long can go off, oxidising and gaining vinegar characteristics!
Craft beer doesn’t really have an officially recognised definition and as a term is often abused by marketing people. It was intended to promote beer where the production is the opposite of industrial – smaller scale brewers using quality ingredients, manual processes and a love of the product where the recipe is dictated by the brewer rather than the accountant.
Of course there are success stories of craft brewers that have grown and the question is then whether they are still considered craft. Beavertown sold a good share of their brewery to Heineken who invested in a much bigger scale brewery and bigger distribution and there is a view the beer isn’t as flavorful as it used to be whilst Brewdog is now a multinational industrial scale brewer that supplies supermarkets and chain bars. On the other hand closer to home we have Thornbridge that has expanded significantly over the years with investment in bigger production facilities for their core brands, on site lab facilities, canning/bottling lines, a sales & marketing team and more – however the care for product, visions and values and an excitement to experiment (for example their barrel aging programmes and the installation of a Burton Union set) lives on, suggesting they still deserve to be called craft!
You may also see talk of cask versus keg for how draught beer is packaged. Typically real ale is in a cask as if facilitates secondary fermentation (although some single use keg products such as keykeg can also be used for real ale) and in CAMRA’s early days it was very much cask is good and keg is bad as the brewers that were replacing their traditional cask beer with keg products were filling their kegs with a poorer quality product made with cheaper ingredients with a process designed to make the beer long life rather then fresh with the lower production costs and lower wastage from expired beer proving financially attractive to both brewers and publicans.
These days things are less simple with craft brewers putting beer in kegs that are a good quality product (with decent ingredients, not pasteurized and often not filtered) and has much more flavour than the big industrial brands. The craft term isn’t tied to a specific format with such brewers often choosing cask or keg based on which they feel suits the style of beer best – for example a high strength stout that is likely to sell slower may be best in keg as it won’t go off so quick or a continental style lager may be enjoyed with some extra carbonation whilst a mild, malt bitter or gently hopped blonde might taste better on cask.
CAMRA does continue to champion the tradition of real ale, it is a fantastic part of our beer heritage we want people to continue to enjoy and are still passionate about that, however often now at CAMRA beer festivals other formats will be showcased alongside the cask where it is a good quality example of the genre (after all CAMRA was founded on the basis of wanting a choice of good quality beer) and campaigning priorities have moved on with issues facing consumers, publicans and brewers, particularly with the cost of living crisis!
Next is the subject of what we refer to as “real cider” or “real perry”. Similar to real ale it is the traditional, fresh, good quality product, however the key thing here is slightly different – it needs to be made from freshly pressed apple or pear juice that has been fermented rather than the more industrial product made from concentrate. Also any additional flavouring should be the real thing, not just a syrup chucked in.
