Getting to Know Britain's Real Ale

» Gonzman - UK Beer

Although I've never been to London, I have been to Northern Scotland a few times. Specifically Forres, just south of the northern coast. I do agree, the beer there is great!!!! Although I don't believe I've had any of there real ales, I have had a variety of there beers. The one thing I do say is that they know how to create a variety of beers, unlike North America where they all seem to be the same. If anyone knows why we've chosen to limit our styles I'd like to hear about it.

-- posted by Gonzman

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» MrLion - Limited Beer Styles in North America

In the U.S., Prohibition forced the nation's small breweries out of business, which resulted in the disappearance of distinctive local beers.

With a few exceptions, only the big American brewers survived. Like their British counterparts, their number-one priority has been the bottom line. They've got to look out for their shareholders' interests...but the quality and variety of their beer has suffered.

Mass-market brands still dominate the market on both sides of the border. The big brewers spend hundreds of million dollars advertising those brands. It's money well spent. Beer drinkers are overwhelmingly loyal to their Budweiser, Miller, and Coors...or their Molson and Labatt, as the case may be.

As for limited beer styles, fortunately, that's no longer true. In the past 15 years or so, North America has become the home of the world's biggest variety of beer styles--and arguably some of the best beer.

What's the best way to keep a variety of beer styles on the shelves? Next time you're shopping for beer, give the local product a try.

Cheers...the Beer Traveller

-- posted by MrLion

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» jonholden1 - Carbonated?

Thought this article is generally accurate and informative, I would like to disagree with the comment about natural carbonation in 'Cask Conditioned beers'.

There is often only a negligible amount of carbonation in such beers. This gives the distinct impression of 'flatness'. The loss of significant quantities of carbon dioxide occurs during transfer from the primary to secondary vessel. The addition of more sugar may carbonate the beer a little, but the liquid will generally remain flat(ish). Many authentic Bitters and Pale Ales (as served in British pubs) are such.

And yes, it is served at cellar temperature (a little below room temp.) but should not be chilled like so many poor quality American 'Domestics'.

-- posted by jonholden1

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