A Draught Of Ale

[Gabby Dreher]

Weserve over 300 whiskeys from around the world, hand-crafted cocktails, draught beer from North Carolina and beyond, and wines from the old world and new. We also offer a variety of non-alcoholic beverages including spirit-free cocktails.

Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can.[1][2][3] Draught beer served from a pressurised keg is also known as keg beer.[4][5][6]

Until Joseph Bramah patented the beer engine in 1785, beer was served directly from the barrel and carried to the customer. The Old English dragan ("carry; pull") developed into a series of related words including drag, draw, and draught. By the time Bramah's beer pumps became popular, the use of the term draught to refer to the acts of serving or drinking beer was well established and transferred easily to beer served via the hand pumps. In time, the word came to be restricted to only such beer. The usual spelling is now "draught" in the United Kingdom, Ireland, Australia, and New Zealand and more commonly "draft" in North America, although it can be spelt either way. Regardless of spelling, the word is pronounced /drɑːft/ or /drft/[7] depending on the region the speaker is from.[8]

In 1691, an article in the London Gazette mentioned John Lofting, who held a patent for a fire engine: "The said patentee has also projected a very useful engine for starting of beer, and other liquors which will draw from 20 to 30 barrels an hour, which are completely fixed with brass joints and screws at reasonable rates".

In the early 20th century, draught beer started to be served from pressurised containers. Artificial carbonation was introduced in the United Kingdom in 1936, with Watney's experimental pasteurised beer Red Barrel. Though this method of serving beer did not take hold in the UK until the late 1950s, it did become the favored method in the rest of Europe, where it is known by such terms as en pression. The carbonation method of serving beer subsequently spread to the rest of the world; by the early 1970s the term "draught beer" almost exclusively referred to beer served under pressure as opposed to the traditional cask or barrel beer.

In brewing parlance, a keg is different from a cask. A cask has a tap hole near the edge of the top, and a spile hole on the side used for conditioning the unfiltered and unpasteurised beer. A keg has a single opening in the centre of the top to which a flow pipe is attached. Kegs are artificially pressurised after fermentation with carbon dioxide or a mixture of carbon dioxide and nitrogen gas or especially in Czech Republic solely compressed air.

Keg beer was replacing traditional cask ale in all parts of the UK, primarily because it requires less care to handle. Since 1971, CAMRA has conducted a consumer campaign on behalf of those who prefer traditional cask beer. CAMRA has lobbied the British Parliament to ensure support for cask ale and microbreweries have sprung up to serve those consumers who prefer traditional cask beer.

Pressurised CO2 in the keg's headspace maintains carbonation in the beer. The CO2 pressure varies depending on the amount of CO2 already in the beer and the keg storage temperature. Occasionally the CO2 gas is blended with nitrogen gas. CO2 / nitrogen blends are used to allow a higher operating pressure in complex dispensing systems.

Nitrogen is used under high pressure when dispensing dry stouts (such as Guinness) and other creamy beers because it displaces CO2 to (artificially) form a rich tight head and a less carbonated taste. This makes the beer feel smooth on the palate and gives a foamy appearance. Premixed bottled gas for creamy beers is usually 75% nitrogen and 25% CO2.[12] This premixed gas, which only works well with creamy beers, is often referred to as Guinness Gas, Beer Gas, or Aligal (an Air Liquide brand name). Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised.

Cask beer should be stored and served at a cellar temperature of 12 C (54 F). Once a cask is opened, it should be consumed within three days. Keg beer is given additional cooling just prior to being served either by flash coolers or a remote cooler in the cellar. This chills the beer to temperatures between 3 and 8 C (37 and 46 F).

The words "draft" and "draught" have been used as marketing terms to describe canned or bottled beers, implying that they taste and appear like beers from a cask or keg. Commercial brewers use this as a marketing tool although it is incorrect to call any beer not drawn from a cask or keg "draught". Two examples are Miller Genuine Draft, a pale lager which is produced using a cold filtering system, and Guinness stout in patented "Draught-flow" cans and bottles. Guinness is an example of beers that use a nitrogen widget to create a smooth beer with a dense head. Guinness has recently replaced the widget system from their bottled "draught" beer with a coating of cellulose fibres on the inside of the bottle. Statements indicate a new development in bottling technology that enables the mixture of nitrogen and carbon dioxide to be present in the beer without using a widget, making it according to Guinness "more drinkable" from the bottle.

In East Asian countries, such as China and Japan, the term "draft beer" (Chinese: 生啤酒; Japanese: 生ビール) applied to canned or bottled beer indicates that the beer is not pasteurised (though it may be filtered), giving it a fresher taste but shorter shelf-life than conventional packaged beers.

Siebel Institute of Technology offers the most comprehensive draught training in the industry, and we are proud to offer this innovative course that allows students to choose the level of training that meets their skill level, their budget and their goals.

Courses offer a mix of technical theory and hands-on activities presented in facilities dedicated specifically to draught training, with industry-leading content and instruction throughout the class. For those looking for training that will take them from little-to-no knowledge of draught to complete understanding of the technology, the five-day Draught Master course will build your knowledge through extensive and in-depth content.

The first two days of the course offers novice-level draught training, providing the skills needed to understand draught dynamics from keg to glass. The following three days build over that draught knowledge to give students the skills and confidence required to address more demanding draught-related challenges.

Questions regarding our courses and programs? School advisors are available to assist you in selecting the education that meets your individual needs. To speak with an advisor, email us at in...@siebelinstitute.com .

Light yellow-gold colour with a tightly packed white head, floral nose with a hint of malt, medium bodied palate with delicate hopping and a slightly bitter finish. The most discerning draught drinker will appreciate this beer.

A Chimney Sheep is a removable chimney draught excluder made from highly durable, naturally breathable Herdwick wool. The wool is felted to create a perfect plug for the chimney and a handle added for easy insertion and removal. A Chimney Sheep makes your home feel more comfortable by stopping warm air escaping and preventing cold air from coming in, whilst providing sufficient ventilation to prevent damp issues occurring. Installing a Chimney Sheep will make your home feel warmer, reduce wind noise, heating bills, CO2 emissions and prevent any debris fall down from the chimney into your hearth.

Draught refers to the vertical distance between the surface of the water and the lowest point of a vessel. A draught change indicates that cargo has been loaded or offloaded onto the vessel- if this occurs during a period of non-reporting, this is likely to pose a substantial red flag to entities engaged with the vessel, such as financing banks, ship operators or ship owners.

The vessel continues to the South China Sea and goes dark again. It then resurfaces a few days later in Dalian, China, with a draught of 8.6 metres. The AIS gap, combined with the draught change and the proximity of Dalian to North Korea, pose a significant red flag for those associated with the vessel. It highlights the possibility that the vessel onboarded crude oil in Venezuela, then proceeded to offload it in North Korea.

Within PurpleTRAC, the holistic risk assessment of a ship entails the screening of its associated ownership and management against country and sanctions lists using best-in-class data from our alliance partners, Dow Jones Risk and Compliance.

Our persistent hybrid tracking combines two data services: Inmarsat, and AIS (both terrestrial and satellite) to effectively overcome AIS information loss and dark ship false positives to provide vessel location with absolute certainty, in real-time. This combination allows for accurate ship location data to be determined even when AIS data is unavailable.

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