We’ve spent the last 25 years sharing our love of cask-conditioned beer with San Diego locals. What began as a humble salute to an age-old tradition has grown into one of the largest cask programs in the county. Every Thursday night, our Cask Master introduces a new, innovative creation at each of our Brewery Restaurants. Join us each week for something fresh and exciting when the 5 o’clock whistle blows.
Greg studied the art of brewing at the Siebel Institute World Beer Academy before joining the team here at KARL. His passion and creativity are the driving force behind our cask program and he is always searching for new and unique ways to showcase our beers while honoring traditional techniques. Whether through the addition of adventurous adjuncts or slight reinterpretations of classic styles, you can always count on Greg to deliver a killer cask.
(stop by the Tasting Room on a Wednesday and see what Greg has cooked up)Tasting Room
Cask-conditioned beer is an ale that undergoes a secondary fermentation by maturing in small casks (approximately 11 gallons), which give it more developed flavors than draught beer. It is also smoother than keg beer because it is dispensed without the use of carbon dioxide (CO2). Draught beer is pushed from a keg using CO2, while cask beer is pulled out of the cask and drawn into the glass using a siphon pump device called a beer engine. This is the traditional serving technique found in pubs in the UK.
Cask-conditioned ales are stored and served slightly warmer than regular beer. The normal temperature for cask ale is 50-55°F. This temperature allows more of the delicate flavors that are developed during the secondary fermentation to be tasted.