Needing help ASAP - who hand-pulls beer in Louisville metro?

I'm researching cask-conditioned "real" ale (from the hand pull) and am trying to come up with a list of where to look for it. Who has one around here? It doesn't matter if the beer engine is used all the time or just periodically.

Who has this capability?

Of the breweries, I know that NABC (both), Cumberland, and BBC St Matthews does it. Browning's and the BBC Tap Room?

Seems to me that the O'Shea's family of pubs does, too. Anyone else?

If you're reading, please post or let me know. A deadline is looming ...

Flannagan's does real ale. Brenndon's did, not sure if it's still on. The Pub @ 4th Street Live.

I'm not aware of any others.

Enlighten me, what is "hand pull"?

Enlighten me, what is "hand pull"?

That's exactly what I'm writing about for a future edition of Food & Dining!

It's a beer engine, used traditionally in the British Isles to (literally) pump naturally fermented "cask-conditioned" ale from the beer from cellar to glass.

Enlighten me, what is "hand pull"?

That's exactly what I'm writing about for a future edition of Food & Dining!

It's a beer engine, used traditionally in the British Isles to (literally) pump naturally fermented "cask-conditioned" ale from the beer from cellar to glass.

Well I'll stay tuned for the unabridged version. Thanks for the info.

If I give it all away now, they won't pay me.

If I give it all away now, they won't pay me.

Enlighten me, what is "hand pull"?

Brian, I am positively biting my tongue trying NOT to give your question the answer it deserves.

In response to Rogers question...perhaps Sergios in Shelbyville...otherwise, I dunno.

I'm fairly sure that Sergio's does not have a beer engine. It may be the only beer-related iten he doesn't have.

There aren't many beer engines around here that I've found. The only pubs where I can recall seeing them are O'Sheas and Flannagans. I'm pretty sure that Brownings and the BBC Taproom do not have them.

Hopefully this article would get more people interested in installing some. There is a dearth of cask ale around these parts. When I've considered this subject before, I've often thought of it as a chicken and egg scenario: there aren't a lot of cask beers available for publicans to purchase and there aren't enough beer engines to entice distributors to stock cask ales. I know there is a pretty big investment involved for both the pubs and the breweries but, as the beer scene in this town continues to improve, I hope we'll see some people step up to the plate. There are few things as wonderful as proper pint of cask conditioned bitter.

Enlighten me, what is "hand pull"?

Wikipedia has really good articles on "cask ale" and CAMRA. I'm sure that Roger's article will be a bit more focused and more entertaining than the Wikipedia articles, though. In fact, I'm sure that the Potable Curmudgeon himself probably sent me off to Wikipedia from one of his blogs, anyway.

Good link choices. I'm sticking to basic nuts and bolts and refraining from being cute with spiles, shives and keystones. Job One is for people to know the basic idea behind cask conditioning, which is that it's a natural way of carbonating, and thus bound to become of greater interest in a slower-food world.