Whats the definition of Real Ale?
Real ale must be alive when it is drunk. This is the fundamental definition. The alternative is pasteurisation. (i.e. killing off the yeast before the beer leaves the brewery.) Real ale continues to ferment in the cask or bottle after leaving the brewery. This process is known as secondary fermentation. As the fermentation proceeds after putting into casks (cask conditioned) or bottles, (bottle conditioned) the carbon dioxide produced is dissolved into the liquor and gives the beer a natural measure of condition. If the yeast is killed off before casking, then CO2 has to be added to make the beer fizz.
