Cask vs. Keg: Discover the Difference Ahead of National Cask Ale Week
With National Cask Ale Week soon upon us, we’re raising a glass to the best of British brewing at Chef & Brewer. And we’d be delighted if you joined us for a pint (or two) of real ale at one of our countryside pubs during the 10-day celebration.
It also feels like the perfect moment to explore the difference between cask and keg, from how they’re brewed to how they’re served, and what that means for the pint in your hand. But first, here’s a quick look at the event that puts cask ale in the spotlight.
What is National Cask Ale Week?
National Cask Ale Week is a UK-wide celebration of cask beer and pub culture, running from Thursday 18th to Sunday 28th September.
First launched by Cask Marque in the early 2000s, it’s supported by the Campaign for Real Ale (CAMRA), brewers, pubs and trade groups across the country. It’s a firm favourite in our calendar, and we know many of our guests look forward to it just as much.
The 10-day event is a chance for pubs and breweries to showcase their cask ales and invite more people to discover what makes real ale so special. You can see top locations and events on the Cask Ale website, where they’ll also be promoting the beer of the day and the brewery of the day. Be sure to follow #CaskAleWeek on social media too for updates on any events run by individual pubs and breweries.
We believe cask ale is a proud part of our heritage in the UK, and something that’s always worth celebrating. Cask Ale Week is a time to support local pubs and celebrate traditional brewing culture across the country. Whether you're a long-time real ale fan or just curious to try something new, this is the perfect moment to discover what sets it apart.
What is cask ale?
Also known as real ale, cask ale is a live product. That means it’s still fermenting and developing even when it’s stored in its barrel.
Unlike many modern beers, cask ale isn’t pasteurised or filtered. It contains active yeast, which continues to work inside the cask, triggering a secondary fermentation. As the beer matures in the barrel, the live yeast turns some residual sugars into alcohol, and soft and natural carbonation occurs. This second fermentation process is what really sets cask ale apart from other types of beer, and the craft has been perfected over centuries.
Nothing is added once the beer goes into the cask. From that point on, it’s all about how it’s stored and conditioned in the pub cellar. Even subtle factors like temperature and how still the cask is kept can affect the final flavour in your glass.
To serve it properly, the cask needs to be settled and tapped, with a vent to release excess gas without losing the beer itself. It’s usually left to rest for at least 24 hours before being pulled through the hand pump, and once it’s open, it’s best enjoyed fresh within three days.
What is keg beer?
Keg beer is stored in pressurised, cold-conditioned tanks that allow it to be served quickly and consistently. You’ll typically find IPAs, lagers and modern-style craft beers in kegs.
Keg beer is traditionally a bright product, which has had all yeast, proteins and polyphenols filtered out, which is what sets it aside from cask. However, recent trends in the beer market have seen unfiltered beer rising in popularity, which still has yeast removed but proteins left in to create haze.
Unlike cask ale, which is typically dispensed from the bottom of the cask, keg beer is pushed by pressurising the top of the keg, which pushes the beer up through the keg spear and into the lines in the pub and into your glass. This ensures consistent carbonation and a nice, steady pour.
Kegs are great for consistency. There’s no need for cellar conditioning, and the beer stays fresher for longer once opened — often several weeks, compared to just a few days for cask. That makes them ideal for high-volume pubs or beers that are best served cold and sparkling.
What’s the difference between cask and keg?
While neither cask ale nor keg beer is better (it’s all down topreference), there are some clear differences between cask and keg. Here’s how they stack up, from storage to flavour:
Storage & conditioning
-
Cask Ale: Stored in a cask where it undergoes a natural secondary fermentation.
-
Keg Beer: Stored in a pressurised keg and conditioned before it arrives at the pub.
Carbonation
-
Cask Ale: There is no added gas with cask ales. The carbonation process is a natural reaction from the secondary fermentation that happens in the cask.
-
Keg Beer: Carbonation is added using carbon dioxide or nitrogen, giving it that fizzy finish.
Temperature
-
Cask Ale: Cask ales are most often served at 11-13°, which is cellar temperature.
-
Keg Beer: Keg beers are usually served colder, often at around 3-8° for a crisper sip.
Flavour
-
Cask Ale: Smooth, subtle and full of character — often with richer, deeper notes.
-
Keg Beer: Bright, bubbly and refreshing — often lighter on the palate.
Shelf life
-
Cask Ale: Once opened, cask ales will spoil quickly and are best enjoyed within three days.
Keg Beer: Pasteurised keg beer can last for up to 3-4 months, while unpasteurised tends to last for between 6-8 weeks.
Serving method
-
Cask Ale: Cask ales are poured the traditional way using a hand-pull pump.
-
Keg Beer: Served through a pressurised tap for a consistent pour every time.
Why cask still matters
Cask ale is brewed with care, patience and real know-how. It’s a cornerstone of British pub culture, with roots stretching back to the early 1800s — and we think it’s something worth championing.
At Chef & Brewer, we believe cask ale represents true craftsmanship. It’s made using traditional methods, served with skill, and always appreciated by those who love a proper pint. Because it’s a live product, no two pints are ever quite the same — and that’s part of the charm.
With quality ingredients and regional recipes, cask ale also offers a taste of place. It’s a great way to explore different styles from around the UK, one glass at a time.
There’s something special about enjoying a hand-pulled pint of real ale in a traditional country pub. Whether with friends or family, or simply a quiet moment of solo reflection, you really can’t beat it. For us, that’s what National Cask Ale Week is really about. And we’ll raise a glass to that, any time.
Raising a glass at Chef & Brewer
Our countryside pubs are places where you can pitch up at the bar, settle in by the fire or stretch out in the beer garden with a carefully poured pint of cask ale. Real ales and countryside pubs go hand in hand, and it’s a tradition we’re passionate about at Chef & Brewer.
We’re proud to offer an ever-changing cast of real ales, with cask beers sourced from breweries just a stone’s throw from our pubs. That means you can taste locally crafted real ales every time you come to visit us to sample the tastes of the season, alongside our menu of traditional pub classics.
Keen to try something new and unique the next time you visit us? Our friendly and welcoming bar staff are clued up on everything to do with cask ale. They’ll be able to recommend something that suits your tastes and could soon become your favourite tipple.
Find a Chef & Brewer pub for Cask Ale Week
Cask ale is a centuries-old story of tradition, craft and care, and there’s no better place to enjoy it than in a proper countryside pub. Whether you’re revisiting an old favourite or discovering somewhere new on your travels, join us this September to celebrate National Cask Ale Week in style.