Draught?

Stangas · Post by **Stangas** » Thursday Dec 15, 2005 5:02 pm

Where does a Draught fit into the Ale - Lager beer types?

Just wondering

Chris · Post by **Chris** » Thursday Dec 15, 2005 9:29 pm

Draught just means that it comes from the tap.

When kits say draught, they mean: in the style of a draught (tap) beer.

Ideally they are lagers, but they usually come with an ale yeast. I substitute for saflager, as it gives a better beer IMO.

Dogger Dan · Post by **Dogger Dan** » Friday Dec 16, 2005 3:42 am

Reportedly draught beer represents the way the beer is intended to taste by the brewmaster

Dogger

Stangas · Post by **Stangas** » Friday Dec 16, 2005 9:09 am

so draught is not a flavour.. more of a style of beer?

Guessing it came from an early time where beer was mostly in bots

undercover1 · Post by **undercover1** » Friday Dec 16, 2005 9:31 am

No, in barrels.

db · Post by db » Friday Dec 16, 2005 12:06 pm

I've also heard the term draught has been used in reference to a beer's alcohol content (not just the method of storing/serving) in some countries. beer's with a lower alc content (under 5%.. or something low like that - a session beer etc) are also called draught regradless of wether its an ale or lager, or the style of the beer.

Wally · Post by **Wally** » Friday Dec 16, 2005 3:52 pm

This is what Wikipedia has to say about draught beer.

Draught beer (also called draft beer or tap beer) is beer that has been served from, or has been conditioned in, a cask or pressurized keg.

The term draught beer is used because, originally, beer was pulled from casks with a hand pump. The word "draught" comes from the verb "to draw" (in the sense of "to pull"), and thus means beer that is drawn from a barrel. This is still widespread for real ale. In modern commercial beer dispense, the metal keg barrel is pressurized with carbon dioxide (CO2) gas. Pressure in the keg drives the beer to the dispensing tap, or faucet.

The pressure of the CO2 in the keg is intended to maintain the dissolved CO2 in the beer. The CO2 pressure varies depending on the amount of CO2 the brewer crafted into the beer and the keg storage temperature. Occasionally the CO2 gas is blended with nitrogen (N2) gas. Blending with nitrogen gas allows the keg to be pressurized above the ideal set point for 100% CO2. Nitrogen is used because it is 80 times less soluble in water than CO2 (it is much more difficult to 'nitrogenate' than to 'carbonate').

Draught beer is usually unpasteurised and therefore suffers no loss of taste due to heating of pasteurisation. It should be consumed quickly after being "tapped", and is generally truer to the flavours of the ingredients as pasteurisation exposes the beer to heat and changes the taste profile. Draught beer should be kept refrigerated between 2Â°C (35Â°F) and 4Â°C (40Â°F). Above 6Â°C (44Â°F), a beer may become wild, turn sour and cloudy in a day or two. Below 6Â°C (44Â°F), a keg of draft beer should last 20-30 days before it loses its fresh brewery taste and aroma.

Recently the words "draft" and "draught" have been used as marketing terms to describe unpasteurised canned or bottled beers, implying that they taste and appear as beers from a keg or cask. Two examples are Miller Genuine Draft, which is a cold-filtered lager, and Guinness stout in patented "Draught-flow" cans and bottles. Guinness is an example of beers that use widgets to simulate the turbulence caused when draught beer is forced or pulled through a sparkler draught faucet (also known as a swan neck).

Wally

NTRabbit · Post by **NTRabbit** » Friday Dec 16, 2005 8:26 pm

Wally wrote: Recently the words "draft" and "draught" have been used as marketing terms to describe unpasteurised canned or bottled beers, implying that they taste and appear as beers from a keg or cask.

Wally

Problem being, all the 'draught' beers made in this country are pasteurised lagers, rather than unpasteurised ales.

501 · Post by **501** » Saturday Dec 17, 2005 9:32 am

Yeh my grandpa reckons in the old Swan brewery days,
they said they couldn't get the draught in bottles to keep ??

cause it wasn't pasteurised I guess ?

off topic kinda - that cascade spicy ghost draught is gay,
anyone get a decent result from it ?

the missus thought it looked like a nice present,
so wtf am i gonna do with it ?
maybe try safale or something

Jacko · Post by **Jacko** » Sunday Dec 18, 2005 12:21 pm

501 wrote:
off topic kinda - that cascade spicy ghost draught is gay,
anyone get a decent result from it ?

I have just bottled some spicy ghost draught.

I hope its not "gay", I will post my thoughts when it has been tried though.

I made mine with 500g each of dextrose and light malt and used the yeast provided.

I also have just bottled some black rock NZ draught and coopers draught, it will interesting to compare the three.

501 · Post by **501** » Monday Dec 19, 2005 11:41 am

Jacko,
what temp you got it at ?

Jacko · Post by **Jacko** » Monday Dec 19, 2005 12:35 pm

501 wrote:Jacko,
what temp you got it at ?

Temps vary between 18-24c, usually around 22

yardglass · Post by **yardglass** » Monday Dec 19, 2005 12:36 pm

Jacko wrote:
501 wrote:
off topic kinda - that cascade spicy ghost draught is gay,
anyone get a decent result from it ?
I have just bottled some spicy ghost draught.

I hope its not "gay", I will post my thoughts when it has been tried though.

I made mine with 500g each of dextrose and light malt and used the yeast provided.

I also have just bottled some black rock NZ draught and coopers draught, it will interesting to compare the three.

i've got a CSG that i've been wondering what to do with since most of the reports have been unfavourable.

finally decided to combine it with an out of date Mex Cerveza, 250gm honey, steep some crystal maybe and ferment with W34/70 @ lager temp.

we'll see what happens....
it'll be beer which is the main thing

cheers