An essential book for professionals in the drinks trade, beer festival organizers, and amateurs wishing to serve a decent pint. This classic explains all you need to know about cellaring and serving real ale, with step-by-step instructions, concise information, illuminating anecdotes, and new content on KeyCask, FastCask, and other recent technologies.
Patrick O’Neill studied physics and spent more than 30 years working as an engineer in the electronics industry. His science and engineering experience proved useful in running CAMRA beer festivals and, for several decades, the bar and cellar of a busy Private Members’ Club, and this book was produced as a result of that experience. The technical aspects of making, keeping and selling beer have always been of consuming interest to him.