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Types of Beer. Quality Control.

Cask-Conditioned Beer. These "Real Ales" are not further processed after fermentation, but are run down and blended in racking tanks and thereafter racked directly into the casks. As their name implies, they carry over a certain amount of live yeasts which continue to ferment the beer (and thereby give it "condition") in the cask in the Pub Cellar. Nothing save finings and dry hops are added, and nothing is filtered out. As such it is an entirely natural product and requires careful handling. The finings are added to help clarify the beer in the Pub, whilst the dry hops add a further subtle level of aroma over time.

Keg Beer. Whilst Keg Beers are brewed in exactly the same way up until the completion of fermentation, it is the subsequent maturation and packaging which is different. Keg Beers are matured in large Conditioning Tanks at the Brewery and then chilled, filtered, carbonated, and pasteurised before Kegging. Whilst they are no longer "live" beers, they have the virtue of a much longer shelf life even once broached, and are much less demanding in terms of cellarage and service: they are therefore ideal for irregular use by Clubs and smaller accounts.

Bottled/Canned Beers. These are conditioned at the Brewery in the same way as Keg Beers, but are then tankered to specialist Contract Bottlers and Canners, who complete the capital-intensive packaging process.

Quality Control.Immediately adjacent to the Brewer's Office are both the Laboratory, and Sample Cellar. In the Laboratory, the most stringent scientific checks are carried out on the quality of the raw materials, and the beer throughout all stages of its production, to ensure that the pint which reaches the customer is consistently of the highest quality. Finally, in the temperature-controlled Sample Cellar containing a quantity of every brew and fermentation, the Brewers use the oldest and surest method of quality control - tasting the beer direct from the cask.

Unit VII: Machines

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