Beer Engine here???

Is it just a rumor......or is it true?? They would be a great addition to our growing craft breweries. I am hearing at the old Zeppelins location??

Is it just a rumor......or is it true?? They would be a great addition to our growing craft breweries. I am hearing at the old Zeppelins location??

True. I saw the owner of Beer Engine, Brian Holton, during Louisville Craft Beer Week. He says there is tons of cleanup and repairs to be made first. Yes, old Zep location.

[Robin Garr]

More from a July thread ...

viewtopic.php?f=1&t=19607&p=146662

I suppose the name "Beer Engine" is not a reference to their method of dispensing their beer?

Oh well, if somebody starting providing (CAMRA compliant) real ale regularly and in quantity, I would probably be lost for a month a least.

Which come to think of it, is probably about how long they would be in business unfortunately.

I look forward to giving them a try none-the-less. Cheers!

I suppose the name "Beer Engine" is not a reference to their method of dispensing their beer?

Oh well, if somebody starting providing (CAMRA compliant) real ale regularly and in quantity, I would probably be lost for a month a least.

Which come to think of it, is probably about how long they would be in business unfortunately.

I look forward to giving them a try none-the-less. Cheers!

Doesnt BBC Shelbyville do casks on Thursday? Im not sure if they are 100% CAMRA compliant in the method, but from the customer side, it seems right.

I swear -- SWEAR -- that when the sixth barrels we ordered finally arrive, we'll be able to shift a few things around and have both the beer engines at BSB going on a regular basis. Yes, it's only taken 3.5 years to get there, but I SWEAR this will get done.

There is usually some cask conditioned beer somewhere. ATG usually has one on and both BBC and NABC have them on an irregular regular basis.

I often don't know when or what is going to be available where. I try to check the Facebook pages for these places but I'm not a regular FB user so I often find that I've just missed something interesting. Not always though. Sometimes I get very lucky and catch one and then I think, wouldn't it be wonderful if this was always available.

The CAMRA compliancy is not important, I just always think "real ale" when I see beer being dispensed from a hand pump. There is just something so right about it. Cheers!

Never heard of CAMRA beer until about 10 minutes ago; it has to be a bad acronyn or a beer that deserves to have its picture taken.

ATG always has one, usually two, beers on cask. BBC is hit and miss with cask beer, but the beer they always serve is never overly chilled or carbonated.

I've caught cask beer at NABC on a few occasions, but I'm usually wanting to try their latest and greatest, so I seldom pay attention to the cask offerings.


Back to topic:
I'll be one the of first customers at Beer Engine when it opens.

Never heard of CAMRA beer until about 10 minutes ago; it has to be a bad acronyn or a beer that deserves to have its picture taken.


Back to topic:
I'll be one the of first customers at Beer Engine when it opens.

Justin,
CAMRA is the Campaign for Real Ale. It was/is a movement in the UK to return beer making to traditional methods. Namely, after fermentation is done the beer is put into a cask/firkin with a bit of extra sugar to restart the fermentation and is allowed to develop with only its own carbonation. Because it is not stored under a blanket of artificial carbonation it must be pulled from the barrel by the siphoning action caused by pulling the tap handle.

This beer is comparatively flat and is not artificially chilled. It should be cellar temperature. Many people would hardly recognize it as beer if not told so before drinking. It doesn't travel well, keep long, and if the cask is disturbed it can get undesirably cloudy. All-in-all not good attributes for serving in mass quantities.

I would also like to check out the Beer Engine when it opens. Let me know when you're going. Cheers!

Is it just a rumor......or is it true?? They would be a great addition to our growing craft breweries. I am hearing at the old Zeppelins location??

True. I saw the owner of Beer Engine, Brian Holton, during Louisville Craft Beer Week. He says there is tons of cleanup and repairs to be made first. Yes, old Zep location.

I've forwarded a link to this thread to the owner and invited him to join in the fun. Stay tuned.

In defense of traditional serving methods, the following rhyme was published in the New Statesman:

"Not turning taps, but pulling pumps, gives barmaids splendid busts and rumps."
- Excerpt from "The English Pub" by Michael Jackson Copyright 1976

Back to topic:
I'll be one the of first customers at Beer Engine when it opens.
Namely, after fermentation is done the beer is put into a cask/firkin with a bit of extra sugar to restart the fermentation and is allowed to develop with only its own carbonation.

Ideally, the fermenting beer is racked to the cask just before primary fermentation is complete and sealed, trapping the final stages of fermentation co2 output. This method, called spunding, creates a finer bead and a brighter level of carbonation without adding additional sugar.

Because it is not pushed with a blanket of dispense gas it must be pulled from the barrel by the siphoning action caused by pulling the tap handle.

FIFY

This beer is comparatively flat and is not artificially chilled. It should be cellar temperature. Many people would hardly recognize it as beer if not told so before drinking. It doesn't travel well, keep long, and if the cask is disturbed it can get undesirably cloudy. All-in-all not good attributes for serving in mass quantities.

I would also like to check out the Beer Engine when it opens. Let me know when you're going. Cheers!

I'll be right there with you.

David, it would be really cool if you would put on a to-do sometime that would start with a tour of your operations followed by a talk while we sampled a core of the beers you brew. These could include:

1. A cask condtioned beer
2. The same beer kegged
3. English bitter (Pale ale or IPA)
4. American bitter (dry hopped or other with a discussion of the different hops used)
5. Stout/Porter/Imperial
6. Lager/Pils vs ale
7. Belgium (Lambic, fruited)
8. Smoked
9. Wheat (German, American, Belgium)

Or just talk about the evolution of beer in the Louisville area since you've been a part of it. That would probably be even more fascinating! Cheers

David, it would be really cool if you would put on a to-do sometime that would start with a tour of your operations followed by a talk while we sampled a core of the beers you brew. These could include:

1. A cask condtioned beer
2. The same beer kegged
3. English bitter (Pale ale or IPA)
4. American bitter (dry hopped or other with a discussion of the different hops used)
5. Stout/Porter/Imperial
6. Lager/Pils vs ale
7. Belgium (Lambic, fruited)
8. Smoked
9. Wheat (German, American, Belgium)

Or just talk about the evolution of beer in the Louisville area since you've been a part of it. That would probably be even more fascinating! Cheers

Sounds like Office Hours™

One of my favorite beers I've ever had was a cask-conditioned dry hopped Arrogant Bastard Ale at the original Stone Brewery just outside of San Diego. I don't think it was for sale, though I could be wrong on that. Simply a near-perfect combination of malt sweetness, body, with the hop bitterness flavor and aroma. That was probably 1999 (the year).

Another of my favorites (not cask, but I could be wrong) was a pony keg of Smoked Imperial Porter from Full Sail that the brewers had tucked away and brought to the GABF in Denver back in '98. Special brew they saved for the Sunday morning after the beer fest. I remember enjoying it with several other slightly hung-over brewers on the patio of Falling Rock Taphouse (a highly recommended place if you're in Denver)

It is always fun when brewers from a good brewery make something really special and share it with their brewer friends. Unfortunately, there is never enough to go around to the general public. Yeah, one of the perks of being a brewer. Cheers.....