The terms cask ale and real ale are often used interchangeably — and for good reason: they really are one and the same thing. The term real ale was coined by the Campaign for Real Ale (CAMRA) in the 1970s to describe beer that is: brewed from traditional ingredients, matured by a secondary fermentation in the container from which it is later dispensed, and served without the use of extraneous carbon dioxide.
In other words: real ale is cask-conditioned, live beer. Let’s explore what makes it special: its carbonation (or lack thereof), shelf life, serving temperature, culture and why it’s such a key part of UK beer’s heritage.
What is cask / real ale?
At its simplest, cask ale (or real ale) is beer that is:
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Unfiltered and unpasteurised.
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Transferred into a cask (metal, wood or plastic) while still containing live yeast, and completes its conditioning/secondary fermentation in that cask.
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Dispensed without artificial pressurisation (i.e., no pumped-in carbon dioxide pushing it out) and typically drawn by hand-pump (‘beer engine’) or by gravity from the cask.
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Served at ‘cellar temperature’ which should be 11-13°C (rather than ice-cold).
Because of this method, real ale is often described as a ‘living product’ - the yeast remains active until it’s served, giving subtle carbonation, flavour development and nuanced character. As ‘The Beer Connoisseur’ puts it: “Gentle carbonation, elegant fruity esters from cask-conditioning, and serving at cellar temperature make for a flavourful and satisfying pint of real ale.”
Carbonation levels — how do they compare to keg beers?
One of the distinguishing features of real ale is its gentler carbonation compared with many modern keg beers or lagers. Because real ale’s carbonation is produced naturally (via secondary fermentation in the cask), it tends to have fewer dissolved carbon dioxide ‘volumes’ than many artificially carbonated beers.
Meanwhile, many keg/filter-pasteurised beers are purposely carbonated higher for reasons such as mouth-feel, visual sparkle and shelf stability etc. A real ale guide notes that “normal keg beer is usually filtered and carbonated to 2.4 volumes of carbon dioxide, and usually pushed out of the keg with carbon dioxide”, whereas with cask ale, no carbon dioxide is added since it is dispensed traditionally using a hand pump.
High carb?
In terms of carbohydrates (residual sugars) real ales typically have more carbs than mainstream beers, though the exact amount varies by specific beer. While a mainstream beer might have around 9-12 grams of carbs per serving, a real ale can have anywhere from 10-20 grams or more per pint. This is because the sugars and starches from grains are a primary ingredient, and the yeast used in traditional brewing often leaves more residual sugar.
Why the shorter shelf-life?
Because real ale is a ‘living beer’ with live yeast and no artificial pressurisation or heavy filtration, it doesn’t keep as long as many modern beers, so it demands more care in handling. Several factors contribute:
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The live yeast continues working until poured, meaning the beer must be kept cool, rested and handled gently.
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Because there’s no forced carbon dioxide over-pressure the beer is more vulnerable to oxidation and off-flavours once air enters the cask. Once tapped, the beer must be consumed quickly, else the remaining contents may degrade and go flat.
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Cellar conditions, correct stillage, and timely dispense are critical — the moment the beer strays from ideal conditions the flavour can suffer.
As St Austell Brewery puts it: “[cask ale] has a shorter shelf life, but it’s worth it, as nothing can beat that fresh taste.”
So when you have a real ale on tap, you’re effectively drinking a beer that needs to be cared for like a fine wine — fresh, correctly handled and served in its optimum window. Outside of that, it can flatten, oxidise or lose flavour.
Serving temperature and presentation
Another hallmark of real ale is that it is best served slightly warmer than the freezing-cold standard many beers aim for. The typical ‘cellar temperature’ is around 11–13 °C.
Why serve it warmer? Because at higher temperatures flavour compounds (esters, maltiness, hop aroma) are more perceptible. If you pour a real ale ice-cold you risk muting the delicate yeast-derived character, subtle malt/hop interplay and creamy carbonation. Also, because the carbonation is gentle it doesn’t match the ‘crisp and cold’ sensation many lagers aim for; instead it invites subtle pondering. Many English beer drinkers say that “[English beer] relies on subtler flavours than that of other nations, and these are brought out by serving it at a temperature that would make other beers seem harsh”.
Presentation also matters: as real ale is often drawn via hand-pump (‘beer engine’), with no extraneous carbon dioxide pushing it out; sometimes a sparkler in the spout is used to aerate and create a creamy head. These traditional cues add to the experience of “this is a real ale.”
Cultural importance and heritage
In the UK, real ale is not just a style of beer; it’s a tradition, a culture, a backbone of the British pub scene. The Campaign for Real Ale (CAMRA) was founded in 1971 precisely to defend and promote cask-conditioned ales at a time when keg beers dominated.
Real ale isn’t simply old-fashioned: it embodies craftsmanship, locality, freshness, the pub as a social hub, and attention to detail. A well-kept cask ale is a testament to the brewer, the cellar person, the pub. The process connects brewery, cellar and drinker in a way that filtered, mass-market keg beer often does not.
The wider public culture reflects this: real ales are featured in beer festivals, and pubs with hand-pumps are celebrated. Though in recent years, the tradition has had to fight for survival with changing consumer tastes, high labour costs, pub closures, and the dominance of lager and global brands — yet many small independent breweries and pubs continue to champion the cask format.
It is perhaps telling that there is now a campaign to have cask ale recognised by UNESCO as an intangible cultural heritage of the UK. That may sound dramatic for a beer, but it underscores how embedded real ale is in Britain’s social and brewing fabric.
Furthermore, the resurgence of craft brewing has given fresh impetus to the real ale world: new breweries are producing cask-conditioned versions of pale ales, stouts, fruit-infused beers, and exploring the format in modern contexts, which brings younger drinkers into the fold and shows that real ale is not merely ‘for old men in country pubs’ but can be dynamic, inventive and contemporary.
Why you should try it
If you have not yet sampled real ale, here are some reasons to (and why you might enjoy it):
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You’ll often notice a softer mouth-feel (less fizzy, gentler carbonation) and more subtle effervescence than a heavily carbonated lager.
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The flavour can have more depth: live yeast and conditioning means that esters, malt character, hop aroma and the natural ‘living’ nature of the beer shine through.
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Because the beer is designed to be served at a slightly warmer temperature, you’ll catch more aroma and flavour nuance.
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You support the chain of artisan brewing, proper cellar management and traditional pub culture.
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Each cask is finite — so when it’s gone, it’s gone. That brings an immediacy and freshness to drinking it.
A quick recap
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Cask ale = real ale. Which is: beer matured in the cask, living yeast present, natural carbonation, no artificial carbon dioxide.
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Carbonation is gentler than many modern filtered/keg beers.
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Shelf-life is shorter; freshness and correct handling matter.
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Serve at cellar temperature (≈11-13 °C) for optimum flavour.
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It has deep cultural roots in the UK: craftsmanship, locality, pub culture, history.
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While it may feel ‘old school,’ there’s a vibrant modern side and real ale continues to evolve.
Keep Cask Alive
If you’d like to dive deeper into the world of cask ale and real ale, there is a great documentary series available on YouTube by Jonny Garrett called Keep Cask Alive. It explores the tradition, the brewing, the pubs, the challenges and the future of real ale. A good one to check out if you’re curious to see behind the scenes of cask-conditioned brewing and cellaring.
Announcement: Our Cask Formats Coming Soon
Finally, we’re thrilled to announce that two of our beers — Daradach and Little Monster from the Id — are available in cask now! It’s an exciting moment for Tun Brewing Company and for those of you who appreciate the character and craft of real ale. Ask your local if they'll stock us so you can try them yourself!
Here’s to the living pint — enjoy responsibly and savour the difference.
