c ca cb cc cd ce cf cg ch ci ck cl cm cn co cp cr cs ct cu cw cy cz

Перевод: cask

[существительное]
бочка ; бочонок ;
[глагол]
разливать в бочки

Тезаурус:

1. When the pub landlord or cellarman considers that the beer is ready to serve - it is said to have "dropped bright" with the sediment of yeast in the belly of the cask, and to have matured sufficiently - a long plastic tube is connected to the tap and the beer is ready to be pulled to the bar.
2. Although no extraneous gas is used, CAMRA also frowns on the breather as interfering with the natural process of maturing and serving cask beer.
3. While handpumps are now widespread in Scotland, as Fact Sheet 3 shows, the traditional method of serving cask beer in Scotland is the tall fount primed by air pressure.
4. There are two ways in which cask beer can be stored that interfere with the vital secondary fermentation.
5. The ideal temperature for serving a cask beer is 14C (57F).
6. There was a real fear that cask ale, Britain's unique contribution to the world of beer, could be drowned in a rising tide of cold, fizzy keg.
7. An experienced cellarman checking a cask of ale to make sure that the beer has "dropped bright" and is ready to be served.
8. A cask has two holes, the tap hole at one of the flat ends to which a tap and pipe are attached, and a bigger shive hole on top.
9. It is estimated that keg beer is twice as profitable as cask beer, lager four times as profitable.
10. It is run or racked into casks, made either of wood or metal, sometimes with some "priming" sugar and a handful of dry hops: the sugar will encourage a vigorous secondary fermentation in the cask and the hops will add a delightful aroma.
11. A number of brewers now use a device called a cask breather on low volume beers to prolong their life.
12. The cask is laid on a cradle on its side to encourage the sediment to sink to the belly.
13. Instead of a secondary fermentation in the cask to add a full, mature palate, keg beers are killed off in the brewery by a number of unnatural processes that affect the taste and quality of the product.