Cask beer: there really is nothing quite like a sparkling pint of the creamy headed golden stuff. And yet, why does it suffer so much from bad press and Untappd reviews that make reviews in the Sunday Times look moderately tame?
Why can you visit one pub and have a luscious, flavoursome experience, yet walk several hundred yards to the next venue, drink the same branded beer and be served with a pint of vinegar that wouldn’t even be worth of a Chip Butty?!
This week on the Hop Forward Podcast, we talk to beer sommelier Nigel Sadler about the quality of cask beer in the United Kingdom and take a look at some simple things that many brewers can do to improve this time-honoured tradition.
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