Introduction to Real Draft Beer in North America
Is North America capable of producing real draft beer, just like it was a century ago? Specifically, the type of beer that was unpasteurized with live yeast in the keg? To understand this, we need to delve into the history and current practices of beer brewing and serving in the region.
The Evolution of Draft Beer in the Early 20th Century
When considering the early 20th century, the vast majority of beer served on tap in the United States was already filtered, bright, and artificially carbonated. Pasteurization was also prevalent for beers from large breweries like Anheuser-Busch, as it helped ensure the beer remained fresh during long-distance transportation via rail.
During this time, wooden casks were used for both transport and serving, but this was more for convenience since metal kegs in the modern sense were not readily available. If early 20th-century brewers had access to cheap stainless steel, they would have adopted its use immediately.
American Draft Beer vs. UK Real Ales
Unpasteurized, natural carbonation, and live yeast were hallmarks of real ales in the UK, which were conditioned in the cask. Conversely, American draft beer was typically pressurized at the brewery before distribution. Wooden casks could indeed hold pressure, as evidenced in films about Prohibition, where they would be smashed to reveal cascading fountains of beer.
Both the American and continental European beer industries were heavily influenced by the German model. Therefore, they adopted modern technologies that are recognizable to today’s brewers.
A Modern Perspective on 20th Century Breweries
There is a misconception about 20th-century breweries as being places where honest, skilled artisans produced traditional, folksy beer. However, these breweries were highly modern, large-scale, and sophisticated enterprises, keeping up with the latest technologies of the time.
Current Practices and Real Draft Beer
Today, only a few North American brewers continue to produce real draft beer in the manner described a century ago. Brewpubs and smaller breweries are more likely to follow this tradition. Cask conditioning, also known as firkin, is still practiced by some brewpubs and homebrewers. If you see the term 'cask conditioning' or 'firkin' on a keg, you are getting a beer made the old-fashioned way.
Homebrewers in North America are particularly enthusiastic about this technique, and smaller brewpubs that rely on serving "bright" beer from tanks following its natural carbonation are often the best places to find authentic real ale on tap.
Conclusion
The tradition of serving real draft beer with unpasteurized, naturally carbonated beer remains alive in certain communities and establishments in North America. Whether you are a discerning beer lover or a curious enthusiast, exploring these places offers a glimpse into a time-honored brewing tradition.