Keg

Keg beer is filtered and usually pasteurised before it leaves the brewery. The yeast is taken out and fermentation is finished, so the beer in the keg is the beer the brewer signed off, and it does not change in the cellar.

It is sealed under pressure and pushed to the tap by carbon dioxide, or by a mix of carbon dioxide and nitrogen. That means its condition is set at the brewery rather than made in the vessel, which is the real difference from cask.

Because nothing is alive in it, a keg keeps for weeks once it is connected rather than days. That is what makes it possible to pour beer brewed a long way from here, and why the keg list holds styles a cask could not carry.

Keg beer is served cold, usually somewhere between 3 and 8 degrees Celsius depending on the style. Colder than cask, and deliberately so: these are beers built around carbonation and a clean, cold finish.

On our keg lines you will find beers from Norway, Estonia, Germany and Belgium alongside British ones, and they change as often as the casks do.