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Draught beer, also speltdraft, isbeer served from acask orkeg rather than from a bottle or can.[1][2] Draught beer served from a pressurised keg is also known askeg beer.[3][4][5]
UntilJoseph Bramah patented thebeer engine in 1785, beer was served directly from the barrel and carried to the customer. TheOld Englishdragan ("carry; pull") developed into a series of related words includingdrag,draw, anddraught. By the time Bramah's beer pumps became popular, the use of the termdraught to refer to the acts of serving or drinking beer was well established and transferred easily to beer served via the hand pumps. In time, the word came to be restricted to only such beer. The usual spelling is now "draught" in theUnited Kingdom,Ireland,Australia, andNew Zealand and more commonly "draft" inNorth America, although it can be spelt either way. Regardless of spelling, the word is pronounced/drɑːft/ or/dræft/[6] depending on the region the speaker is from.[7]
Canned draught is beer served from a pressurised container featuring awidget.[8]Smooth flow (also known ascream flow,nitrokeg, orsmooth) is the name brewers give to draught beers pressurised with a partial nitrogen gas blend.
In 1691, an article in theLondon Gazette mentionedJohn Lofting, who held a patent for afire engine: "The said patentee has also projected a very useful engine for starting of beer, and other liquors which will draw from 20 to 30 barrels an hour, which are completely fixed with brass joints and screws at reasonable rates".
In the early 20th century, draught beer started to be served from pressurised containers. Artificialcarbonation was introduced in theUnited Kingdom in 1936, withWatney's experimentalpasteurised beerRed Barrel. Though this method of serving beer did not take hold in the UK until the late 1950s, it did become the favoured method in the rest of Europe, where it is known by such terms asen pression. The carbonation method of serving beer subsequently spread to the rest of the world; by the early 1970s the term "draught beer" almost exclusively referred to beer served under pressure as opposed to the traditional cask or barrel beer.
In Britain, theCampaign for Real Ale (CAMRA) was founded in 1971 to protect traditional—unpressurised—beer and brewing methods. The group devised the termreal ale to differentiate between beer served from the cask and beer served under pressure. The termreal ale has since been expanded to includebottle-conditioned beer.
Keg beer is oftenfiltered and/orpasteurised, both of which are processes that render theyeast inactive.[9][10]
In brewing parlance, a keg is different from acask. A cask has a tap hole near the edge of the top, and aspile hole on the side used for conditioning the unfiltered and unpasteurised beer. A keg has a single opening in the centre of the top to which a flow pipe is attached. Kegs are artificially pressurised afterfermentation withcarbon dioxide or a mixture of carbon dioxide andnitrogen gas or especially inCzech Republic solelycompressed air.
Keg has become a term of contempt used by some, particularly in the UK, since the 1960s when pasteurised draught beers started replacing traditional cask beers.
Keg beer was replacing traditional cask ale in all parts of the UK, primarily because it requires less care to handle. Since 1971, CAMRA has conducted a consumer campaign on behalf of those who prefer traditional cask beer. CAMRA has lobbied theBritish Parliament to ensure support forcask ale andmicrobreweries have sprung up to serve those consumers who prefer traditional cask beer.
Pressurised CO2 in the keg's headspace maintains carbonation in the beer. The CO2 pressure varies depending on the amount of CO2 already in the beer and the keg storage temperature. Occasionally the CO2 gas is blended with nitrogen gas. CO2 / nitrogen blends are used to allow a higher operating pressure in complex dispensing systems.
Nitrogen is used under high pressure when dispensing drystouts (such asGuinness) and other creamy beers because it displaces CO2 to (artificially) form a rich tighthead and a less carbonated taste. This makes the beer feel smooth on the palate and gives a foamy appearance. Premixed bottled gas for creamy beers is usually 75% nitrogen and 25% CO2.[11] This premixed gas, which only works well with creamy beers, is often referred to as Guinness Gas, Beer Gas, or Aligal (an Air Liquide brand name). Using "Beer Gas" with otherbeer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the termkeg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised.
Cask beer should be stored and served at a cellar temperature of 12 °C (54 °F). Once a cask is opened, it should be consumed within three days. Keg beer is given additional cooling just prior to being served either by flash coolers or a remote cooler in the cellar. This chills the beer to temperatures between 3 and 8 °C (37 and 46 °F).
The words "draft" and "draught" have been used as marketing terms to describecanned orbottled beers, implying that they taste and appear like beers from a cask or keg. Commercial brewers use this as a marketing tool although it is incorrect to call any beer not drawn from a cask or keg "draught". Two examples areMiller Genuine Draft, apale lager which is produced using a cold filtering system, andGuinness stout in patented "Draught-flow" cans and bottles. Guinness is an example of beers that use a nitrogenwidget to create a smooth beer with a densehead. Guinness has recently replaced the widget system from their bottled "draught" beer with a coating of cellulose fibres on the inside of the bottle. Statements indicate a new development in bottling technology that enables the mixture of nitrogen and carbon dioxide to be present in the beer without using a widget, making it according to Guinness "more drinkable" from the bottle.
InEast Asian countries, such asChina andJapan, the term "draft beer" (Chinese:生啤酒; Japanese:生ビール) applied to canned or bottled beer indicates that the beer is not pasteurised (though it may be filtered), giving it a fresher taste but shorter shelf-life than conventional packaged beers.
