The Raw Materials
The Process
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Racking
Small amounts of yeast remain in the beer, which is then ‘racked-off’ into cleaned casks. Finings are added to the cask to remove further yeast and to improve the clarity of the beer. Like the yeast which dropped to the bottom of the fermenting vessel when the temperature was lowered, the finings collect at the bottom of the cask together with the target compounds that they capture as they drop to the bottom. The materials at the bottom of the cask are commonly known in the trade as ‘ullage’ and form the ‘missing’ pints within a cask of beer. The beer is then stored at 14°C, the optimum temperature for the final stage of the process - ‘cask-conditioning’.
