Franconian Beer Message Board
Re,the camra thing. |
| Posted by JosB on 2007-05-09 14:07:23 |
| I assume that a beer that is available both in kegs and gravity cask is probably somewhat adjusted in carbonation for each version. But also note what I answered to Peter Alexander elsewhere about gravity mostly in use in brewery taps with a typical high turnover. But: How would you technically serve beer by gravity from a keg? Drill a hole in/near the bottom of the keg? (SCNR) And yes, I fully agree with your statement about real ale and CO2. Somewhere in the discussion (was it here, or on the bourgondian brabbelbelt?) I saw mentioning that it was a tradition in the Czech Republic to use compressed air. I remember however that on the labels of polish and czech bottles I remember ingredients listings including ascorbic acid. Now why would that be there? |
| Followups: |
 Ascorbic Acid by Fred Waltman on 2007-05-09 20:56:56 |
| Re,the camra thing. by Uncle Jimbo on 2007-05-09 21:11:24 |
| Ascorbic Acid by JosB on 2007-05-09 22:15:24 |