Overview
The last word on storing, keeping, and serving real ale
An essential book for professionals in the drinks trade, beer festival organizers, and amateurs wishing to serve a decent pint. This classic explains all you need to know about cellaring and serving real ale, with step-by-step instructions, concise information, illuminating anecdotes, and new content on KeyCask, FastCask, and other recent technologies.
Reviews
"Even if you're not looking to work in a pub, you need this book to show you what goes on behind the scenes, and help you understand what to expect from a good pub. Highly recommended!" —World of Beers
"A great resource." —The Boathouse Brewery (Columbus, Ohio)
Author Biography
Patrick O’Neill has run CAMRA beer festivals and the bar and cellar of a Private Members Club.