CAMRA trying to modernise again?

Actually, i had better be even more precise. The sub-thread is about top fermented British style beer. Jeez, it's difficult with some people. In any case, what's wrong with good keg beer? The Belgians and Germans seem to do quite well with it.

In message , to wrote

There is nothing wrong with it as long as some people do not try and pass it off at festivals as something different. It is, as you say, keg beer.

You've never tried to engage in discussion with me, you just post snide comments....again and again...and again....yawn....

So now it's pedantry to make a distinction between beers that are real, and beers that are not, is it?

Jesus, I only hope a young and curious cask virgin doesn't visit your pub looking to try some real beer, only to be served Caffreys or Stella while you smile and say 'yes, of course this is real', and is then put off for life, and living under an wholly inaccurate misapprehension.

BTN

Yeah, but *apart* from wine, fresh water, the aquaduct, and no beer?

BTN

Are there any keg beers that would not improved upon by being cask conditioned?

Well the case of many a proper lager could be discussed here... a secondary fermentation at a temperature higher than 10°C might radically change the character of such beers... :o)

It's a shame that many folk wont consider a bottom fermenter on the basis that only top fermenters are "real" beers.

And it's not unknown for UK cask beers to be bottom fermented.

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Heaven forbid! You might end up with something like, oh, I dunno, Anchor Steam?

Indeed, but if you're supposed to make a pilsner and sell it as such, it might not quite be what customers expect.