What brought you to Italy?

I lived in Colorado and had been working for a British tour company during the winter ski season. I spent summers in the Alps of Slovenia and Austria as a holiday representative and walking guide. I was so drawn to Italy for its cuisine and in such close proximity, yet was unable to be placed in Italy due to visa constraints. Fortunately, along the way, I met someone that seemed to have my dream job as a chef for an English art school in Tuscany. When she left the job, she recommended me for the position. I happily worked for them for two summer seasons and met my future husband, Fabrizio, that first summer. We decided to move up to his family home in the Alps of Piedmont, where we have been since 2003.

What were your first impressions?

I was in complete awe of just about everything, the light, the food, people shuffling up and down the main street of our small walled village. I wasn’t sure if I wanted to weep for the sheer beauty of it all or sing my head off, if nobody was listening. I just wanted to greedily drink it all in, the fields of scarlet poppies next to dark silhouetted cypress trees lining the hilltops or dusty dirt roads. Everywhere I turned, there were landscapes begging to be painted, cafés to linger over cappuccino in, and food, simply presented, to be discovered. The food and wine was a revelation for its graceful simplicity whose flavor made me sit up and pay attention. The culture, the cuisine, and the sheer beauty of the Tuscan hills spoke to me daily, gently, quietly, and I leaned in and listened. I needed to savor every last possible drop.

How did your bed and breakfast get started?

My husband’s family ran a very successful mountain restaurant, “La Baita” for many years before retiring. There were rooms attached that had never been used for their original purpose and the 2006 Winter Olympics were going to be in our neighborhood, as we are part of Turin Province. We thought since the rooms were empty it might be a good time to see what we could do, and here we are, all these years later running our “Bella Baita B&B.”

Tell us about your culinary background.

I grew up with my mother making delicious American farm food that everyone made sure they got a sampling of when it was on the church’s potluck table. Pies were her specialty and I followed in hot pursuit, to be able to produce tender flaky pastry as soon as I was on my own. I grew up in a rural area, in a time when culinary school was not on the radar till after I had already gotten a horticulture degree. While getting that degree, I worked with a natural foods catering group and made pastries for a local coffee shop. When I lived in Colorado, I embarked on the “earn as you learn” program of cooking and waiting tables in a small café, where I learned that a high-altitude baker was in great demand. Next, I worked in a small European-style inn with a classically trained chef who handed me Julia Child’s The Art of French Cooking, and I worked my way through a good portion of the pastry part. I quickly worked my way up to pastry chef during my 12 years with Copper Mt ski resort, turning out pastries and breads for the hungry masses. The company sent me on short culinary courses over the years to Johnson and Wales and the CIA Schools. I also had the benefit of working with many talented chefs over the years before becoming a chalet host for a British tour company.

How would you describe food as a part of the Italian culture and way of life, especially in contrast with American culture?

Italians are passionate and knowledgeable about food. They are very discerning shoppers and diners. I am always amazed at the critical eye of shoppers at the market and the sometimes rigorous questioning of the food vendors or wait staff in pursuit of knowing what particular brand or technique the dish is undergoing before making an educated decision on their food choices. Lots of lively discussions will then ensue at the table or in the marketplace about which type of this, that, or the other is the best and all the reasons why. Food is also eaten throughout the day in mostly small portions. People like to linger and discuss food and wine at every possible chance, and there are many opportunities to share this passion with others. Food and drink unites Italians in a way that not much else can, even if each region fiercely holds to their belief that their regions specialties are the best and the defining cuisine of Italy.

Tell us about your interest in slow food.

“Slow Food” is an organization that was born in Piedmont Italy as a reaction to fast food and the industrialization of food. I was aware of this organization for many years in the States without realizing where it had started exactly. This group of people believed, and I think rightly so, that the traditional dishes, food, and biodiversity were being rapidly lost in the stampede to the convenience food style for our busy lives. They organized, put out a food manifesto and have been evolving ever since in promoting local foods, traditional methods of growing or producing that tries to not damage the planet and its ecosystem and supporting biodiversity. I support that 100% and have been trying to live by these principles my whole life with varying degrees of success. I think it’s important to question where your food comes from, how it was produced, and who it actually benefits. I love shopping at the market here, because when I hand my money over, I know that the money goes directly to the people who worked so hard to produce it and it didn’t travel very far to come to the market. I have always been a cook-from-scratch person, and I think it a blessing to enjoy the whole process from start to finish. It is so vital to participate in this daily act and find pleasure in the eating, preparing and ultimately sharing of food. It’s always a treat to eat someone else’s cooking that celebrates these same principles, whether it is in someone else’s home or in restaurants that cherish these principles as well. You can taste the difference.

Photo by Melissa Gruntkosky

This week’s food news paints a grim picture of America’s unhealthy food habits. Find out what researchers forecast will be the future of Americans’ health, and what is being done to try to rectify the problem.

• In a recent study, researchers have projected America’s future obesity rate at staggering heights. By the year 2030, the study predicts, “42% of American adults will be obese.” That roughly equates to 110 million obese Americans — an astronomically high number of people — who will be faced with serious health problems. In case that wasn’t enough incentive to eat healthier: the Centers for Disease Control and Prevention has found that obesity costs individuals $1,400 more in medical expenses per year.

• In related news, researchers at Washington University are working on a fast food study in an effort to understand obesity, and why certain people develop “diabetes and other cardiovascular risk factors” while others don’t. The study is still in the recruiting stage, offering $3,500 to participants willing to eat fast food exclusively for the duration of three months. Participants must gain five percent of their body weight during the period of the study, and will be enrolled in a weight loss program afterwards. Do you think the health risks are worth the pay?

• Food scientists have invented inhalable food products that they claim will satisfy your sweet tooth and caffeine cravings. If this sounds too bizarre to be true, brace yourselves — there are already breathable food companies that have developed products like “sniffable vanilla cupcakes” and “lipstick-sized caffeine inhaler[s]”. While inhalable food products may help curb unhealthy cravings, there is little hope that this new food fad will be the cure to the obesity epidemic. As many of us foodies know, the act of eating and the sensation of taste is not something that can easily be replaced, but scientists remain optimistic that the sniffable invention may potentially lend itself to the medical field in other useful ways.

Editor’s Note: What foods would you like to “inhale”? -KK

Photo by Ryan Sapper

Gabi Moskowitz is a chef, writer and the editor-in-chief of the nationally acclaimed BrokeAssGourmet.com. Gabi launched The BrokeAss Gourmet in February 2009, a website featuring daily gourmet, restaurant-inspired recipes that always cost less than $20. The site also features a pantry item list, affordable beer, wine and cocktail recommendations and grocery shopping tips. Gabi and the site have been featured by MSN Money, UrbanOutfitters.com, TIME, and a plethora national food and lifestyle blogs. Gabi is also one of the main contributors to the Appetites app, one of Apple’s top apps for 2011. She lives, cooks and writes in the Mission District of San Francisco, California.

With my first cookbook, The BrokeAss Gourmet Cookbook, just coming out, I spend a lot of time in my kitchen at home creating high-quality, low-cost recipes. But every BrokeAss girl (or boy!) needs a break sometimes, and that means eating out at a good restaurant or two. Here are a few of my favorite tips for people who want to eat out, but still maintain a healthy budget.

BrokeAss Gourmet Tips for Saving Money When Eating Out

• Don’t be afraid to order two appetizers instead of an entrée. They’re frequently more interesting and less expensive than the listed entrées (even if you order two).

• Look for dishes that are grain- or vegetable-based with accents of meat, such as risotto, gnocchi, or filling grain salads, such as quinoa or couscous. There is a happy trend going on in food these days — the use of meat as an accent, rather than the focus of a dish. Typically, this means dishes are less expensive on the whole, since grains and vegetables make up their bulk. It’s a great way to eat well without spending a ton.

• Seek out happy hours with good food deals. Some of the nicest restaurants in my town (San Francisco) —ones with dinner menus that are totally out of my budget — offer fantastic happy hours with affordable drinks and even more deliciously affordable food! A few small plates and a half-priced cocktail can make a mighty fine supper for the high-quality/low-budget-focused diner.

• Go for brunch or lunch. Many fancy restaurants have the same or similar offerings as their dinner menus at brunch or lunch for half the price.

• Look for bumper crops. Corn, beans and zucchini (depending on the season) grow like wildfire during the peak of their season and restaurants, eager to use them up, will sometimes offer dishes with them at a discount.

• Ask for the special! Like the above tip, a restaurant’s special is sometimes a means to get rid of a particular ingredient. As such, it is sometimes discounted.

• When it comes to wine, always ask if the restaurant has a flight option. This is a great and affordable way to try several types of wine, often for the cost of one mid-price glass.

Got questions for Gabi? Leave them in the comments!

Photo by Connie Lu

1. Juicy Lucy – Matt’s Bar and the 5-8 Club – Minneapolis, Minnesota

How does one burger cause so much controversy? Located on the same street in Minneapolis, both Matt’s Bar and the 5-8 Club have laid claim to the creation of the burger known as the Juicy Lucy, with a generous helping of cheese between two patties. Brace yourself as you take your first bite, a steaming hot flow of cheese is bound to catch you.

Photo by Kacy Jahanbini

2. Steamed Burger – Ted’s Restaurant – Meriden, Connecticut

None of us would picture our burgers coming out of a small drawer. Well, at Ted’s Restaurant in Meriden, trays were created to hold small mounds of hamburger meat and cheese. Those trays are then placed into those drawers, where they’re steamed to perfection. Gracing hungry diners’ plates for well over 100 years, the steamed burger has gotten the attention of many popular food authorities like Hamburger America and Man v. Food.

Photo by Susan Harper

3. Green Chili Cheeseburger – Horseman’s Haven Cafe – Santa Fe, New Mexico

In the southwest, all you have to do is combine New Mexico’s staple chili to pretty much any dish. One of those dishes is the cheeseburger. Horseman’s Haven Cafe, on the outskirts of Santa Fe, New Mexico, does that burger justice. Just be careful that the chili itself is hot enough to make you see the Four Horsemen.

Photo by Ryan Evans

4. Guberburger – Wheel Inn – Sedalia, Missouri

The Guberburger, created at The Wheel Inn in Sedalia, Missouri, places putting peanut butter, lettuce, tomatoes, and Miracle Whip between two buns. Though The Wheel Inn closed in 2007, it has been resurrected under the ownership of a former employee.

Photo by Kacy Jahanbini

5. Butter Burger – Solly’s Grille – Milwaukee, Wisconsin

The Butter Burger is so named because the meat patty, when being cooked, is drenched in butter. Once done, it is once again slathered in butter. Since 1936, Solly’s Grille in Milwaukee, Wisconsin, has been using nothing but the finest ingredients to churn out its signature butter burgers, winning Best of Milwaukee awards from the Milwaukee Journal. The butter burger was put on the national map in a television ad for Miller Lite.

Photo by Michael Chandler

6. Pastrami Burger – Crown Burgers – Salt Lake City, Utah

For three decades, a really popular New York deli meat has been rooming with an unlikely partner. Take a trip out west to Salt Lake City, Utah, you’ll find that your traditional pastrami has found its way into a burger. The pastrami burger was popularized by a Greek family, the Katsanevas, at their restaurant, Crown Burgers.

Photo by Katerina Tassiopoulos

7. Hukilau Burger – Hukilau Cafe – Laie, Hawaii

If the sunshine and beautiful beaches of Hawaii aren’t enough of a reason to get up and book a flight, the Hukilau Cafe has been putting their spin on burgers for years. Their take on the Teriyaki burger coats the patty in teriyaki sauce, topped with pineapples, and includes a fried egg.

Photo by Ben Shields

8. Garbage Burger – Wimpy’s Grill – Durham, North Carolina

The Carolinas are known for their burgers with everything. At Wimpy’s Grill in Durham, North Carolina, they take that quite literally. The burger is jam-packed with everything on the menu. It’s so messy that I recommend eating it outdoors.

Photo by frankensmith

9. Slugburger – Weeks’ Diner – Booneville, Mississippi

Created during the Great Depression, a slugburger extends its beef with soybean grits. The burger is then topped with mustard, dill pickles, and onions. They are tiny but tasty, especially at Week’s Diner in Boonesville, Mississippi.

Photo by Bill Binns

10. Québec Style Burger – Montreal Pool Room – Montreal, Québec

The province of Québec is known for its unique style of hot dogs. The “steamie” is loaded with relish, mustard, and coleslaw. For a similar style of casse-croute burger, go to the Montreal Pool Room. Load your burger with tomatoes, relish, mustard, and coleslaw. However, there is no actual working pool table at the Montreal Pool Room.

Editor’s Note: Did we miss any? Sound off in the comments! – KK

Noma in Copenhagen. Photo by Ditte Isager

This week’s food news was chock-full of restaurant controversy. Fast food giants McDonald’s and KFC were both dealt giant blows to their reputations, while a smaller, family-owned Houston restaurant made waves in the media over a gratuity dispute. Read below for the scoop:

• KFC is being ordered to pay $8 million AUD ($8.3 million USD) to an Australian family after a young girl, Monika Samaan, was diagnosed with permanent brain damage. Seven years ago, a batch of tainted chicken from KFC sent Monika and her whole family to the hospital with salmonella poisoning. While the rest of her family members were able to fully recover, Monika was diagnosed with salmonella encephalopathy. The disease, characterized by “severe cognitive, motor and speech impairment and spastic quadriplegia” left her with permanent brain damage. Shockingly, KFC has offered no apologies to the family whatsoever — they’re fighting the judge’s decision in court.

• In London, the world’s largest fast food corporation is receiving a great deal of backlash. British doctors have denounced the decision to bring McDonald’s onboard as a London Olympics sponsor, arguing that the sponsorship sends the wrong message. With obesity on the rise, objectors fear that the sponsorship will encourage unhealthy eating habits. However, London Olympic organizers remain steadfast in their decision, citing McDonald’s funding as a necessary measure.

• A lesser-known restaurant, La Fisherman in Houston, sparked media controversy after reportedly locking a group of diners inside over a gratuity dispute. The restaurant lockdown was spurred by an automatic 17% gratuity charge that a group of diners felt was undeserved by the poor service. When the diners refused to pay the tip, the restaurant locked its doors and called the police. The resulting story created a furor of buzz on the internet, eliciting arguments over who should take the blame. What are your thoughts?

• In happier news, the 10th annual World’s 50 Best Restaurants list has been announced, rewarding the top spot to chef René Redzepi’s Copenhagen restaurant, Noma. This marks the third consecutive year that Noma has received the honor. US restaurants also received plenty of notice, appearing eight times on the top 50 list. Renowned chef Thomas Keller’s New York restaurant, Per Se, was named the Best Restaurant in North America. Hats off to the chefs!

Photo by Sarah Johnson

May 5th marks the 138th Kentucky Derby run — an event steeped in glamour and tradition. The highly anticipated horseracing event takes place in Kentucky’s Churchill Downs racetrack and is preceded by a week-long itinerary of derby-themed festivities. The longstanding tradition of donning fancy sun hats to Derby Day has secured the event’s reputation as a chic, high-class event, attracting both fashionistas and wealthy bidders from around the world. Beyond the frills and bowties, a well-established menu of Southern classics adds to the time-honored Derby customs. The refreshing mint julep and the hearty burgoo stew are among the most popular items on any Kentucky Derby menu, adored by many derby fans alike. Come revel in the spirit of the South and read about the traditional derby favorites that have stood the test of time.

The mint julep, the official drink of the Kentucky Derby, has been closely associated with the horseracing event since 1938. Year after year, an approximate 120,000 mint juleps are reportedly made in a two-day span for the Kentucky Derby and Kentucky Oaks event. The famous cocktail recipe consists of bourbon, mint leaves, water and sugar — a deceptively simple list of ingredients. However, using the right balance of ingredients is crucial, and many recipes call for slight alterations to achieve that ever-elusive perfect combination of flavor. Many bartenders around the country claim to have perfected the mint julep recipe, but to each his/her own palate.

For those of us who aren’t among the lucky group of people with tickets to watch the Kentucky Derby in person, head over to your local bar and get in the derby spirit with Churchill Downs’ drink of choice! A few different spots around the country where you can find a great mint julep are Bar UnCommon in New Orleans, Seven Grand in Los Angeles, CA, and Employees Only in New York, NY. Looking for the best mint julep in Louisville has to offer? Proof on Main’s version of the cocktail ranks highly among native Kentuckians.

As far as food traditions go, burgoo, a hearty meat and vegetable stew, has been a Kentucky staple for over a century. The stew’s exact origins and unusual name remain a mystery, but over time, burgoo has become an inextricable part of the local culture. Comprised of three or more different meats, the stew features a variety of vegetables such as potatoes, carrots, lima beans, and corn. Tabasco and Worcestershire sauce are commonly used toward the end of cooking to punch up the taste and add a spicy kick. The stew typically simmers for hours in a large pot to serve a crowd of hungry guests, and it frequently makes appearances at both the Kentucky Derby event as well as derby-watching parties at home.

Many of Kentucky’s eateries feature burgoo on their menu, each with their own unique twist on the classic. Mark’s Feed Store in Louisville and Shack in the Back BBQ in Fairdale are both known to serve up a mean bowl of Kentucky burgoo. Burgoo has even popped up on the west coast, appearing on Smoking Pig BBQ’s menu in San Jose, California. We hope to see more of it in the future!

Editor’s Note: Where do you plan to spend the Derby? – KK

Photo by Constança Cabral

It may seem like a small task, but bringing a hostess gift is often easier said than done. The token bottle of wine or bouquet of flowers can only be done so many times before it seems like a lazy excuse. In the midst of our busy lives, it is difficult to brainstorm creative and meaningful gifts for the gracious hosts of parties, brunch, overnight stays, etc. Here are a few tips and ideas to help you bring a gift that your hostess will appreciate.

Encourage pampering. Attending a gathering that is sure to leave your hostess exhausted the next morning? A hostess gift that allows for a little rest and relaxation the next day is a perfect idea. This DIY Spa Basket, for example, gives your hostess the pampering needed after slaving away preparing for the event. Or a simple breakfast basket with a bag of strong coffee, fresh baked croissants from the nearest bakery and a jar of jam help make the morning after a relaxing treat.

A small token. If you have been invited to view a sporting event or have a casual dinner with friends, you may feel silly showing up with a gift basket. Instead, keep it small and simple. In these cases it is appropriate to bring something like a bottle of wine, a small potted plant, or a small bottle of nice hand lotion. These small tokens of your appreciation help your hostess feel special.

Keep it interesting. Hostess gifts are more meaningful when they are thoughtful. Find out what your hostess is interested in. Foodie? Movie buff? Gardener? Music lover? There are endless possibilities for simple gifts and gift baskets that any hostess would love to receive. These gift baskets offer some great inspiration. Gift certificates to restaurants, movie theaters, stores, etc, are a fantastic way to show your appreciation.

Have a stash. For last-minute dinner parties or other unexpected gatherings, have a stash of gifts that are ready to go in a pinch. Make large batches of homemade vanilla extract, lemon curd, or jam and store them in sealed jars or bottles. If you would rather not DIY, purchase a few nice candles, bath salts, teas or coffee that can be dressed up with a ribbon or placed in a gift bag as you walk out the door.

Better late than never. If you forget to bring your hostess gift with you, don’t be afraid to send it in the mail later. We all get busy thinking about other things and find ourselves needing a little extra time, even in the gift-giving department. Just because you forget to bring something with you to the event itself doesn’t mean you can’t make up for it later. Simply send the gift and a thank-you card the old-fashioned way. Your post office — and your host — will thank you.

The age-old advice of never arriving empty-handed is worth following. Hosts put so much time and effort into entertaining and deserve a kind thank you. Without their hard work, we wouldn’t have the opportunity to create wonderful memories and sustain meaningful friendships while enjoying good food, drinks, and conversation.

If you are still searching for ideas, Pinterest is a great place to look for inspiration. Check out my Pinterest board, Gift Ideas, for more.

Photo by Amante Darmanin

It’s true: tequila has a bad, bad reputation. And it’s well-earned; tequila’s history is dubious, complicated, full of scandal and poor behavior. But, all of that is in the past. The Consejo Regulador del Tequila (C.R.T.) was formed in 1994 to control, improve and promote the quality of tequila production and has constantly maintained its efforts, even rewriting its standards in 2006. The C.R.T. boldly assures us that tequila has cleaned up its act. Even better, many artistic creations, single-barrel bottlings and unique blends of tequila, all from premium stock, have recently emerged. Jake Lustig of Las Joyas del Agave recently introduced his Seleccion Arte N.O.M. series of tequila. Acting closely as a negociant of agave and of specific barrels, Lustig works only with the best of the best of the Tequileros in Jalisco and bottles only his favorites, with each batch bearing the signature of the distiller on the label. Chiara Shannon of K & L Wine Merchants described the 1079 Blanco Tequila as “one of the coolest tequilas I’ve ever tasted. Absolutely unreal.”

Tequila, the “Spirit of Mexico,” is a wildly growing category of distilled spirits in North America thanks to its chief cocktail the Margarita and the lively culture of celebration and lack of inhibition that Mexico has exported so well.

Care to throw off the worries of the day and get the party started? Tequila!

As the proprietor of the ubiquitously named Latin spirits mecca Cantina in San Francisco, I can attest to tequila being more than a means to get the party started; it too is ubiquitous, more than whiskey, vodka, or pisco, tequila has become the shot du jour. Is this because tequila possesses some unique stimulant that enhances our imbibing? Perhaps. Or is it more likely due to the fact that tequila is just a hell of a lot better than it was just a decade ago?

“There was no better time for premium tequila than when we launched Clase Azul in 2005,” mused John Hanson, partner and founder of Tequilas Premium. “Bored of Cognac and Whiskey, the American consumer was thirsty for adventure but they still craved that same smooth, full taste of a well-crafted spirit. Clase Azul delivered that in a unique way right after brands like Herradura and Patrón took the fear out of drinking tequila again.”

I’m certain that the efforts of the Mexican government and the abiding producers changed the face of tequila and thereby the faith of the American consumer in tequila. Long gone are the days of chugging from a mixto package of brown liquid in clear plastic with a bandit on its label, and nearly dying the following morn from headache and hangover. The C.R.T. has had its way and the global consumer now calls for premium 100% agave tequila; rather than shooting the drink, tequila is sipped, slowly.

Tequila is produced from the heart of the agave plant, the underground fibrous part known as the pina, which is harvested, crushed, fermented and then distilled into the spirit that gets its name from a town where, in centuries past, it was chiefly produced. (NOTE: Nowhere is cactus mentioned as a source…)

An agave field is an unnerving sight. Accustomed to vineyards and orchards, when I first viewed hectacres of Agave Tequilana stretching out over the undulating pastures of western Jalisco, the feeling was similar to visiting a natural history museum, as the blue agave is a seemingly Paleolithic plant, tall and strong and resistant, an agricultural beast that takes an average of eight years to mature. Bumping along those roads outside of Arandas, Jalisco in the back of a pickup truck, eyes fixed on tens of thousands of agave, was an amazing experience — authentic and altogether aided by the bottle of El Tesoro Reposado passed amongst the group. That delicious spike of intoxicant clutched in my right hand, slightly burning my palate, was culled from the same fiercely primitive agave the pickup truck blazed past.

The taste of tequila should be reminiscent of a glass of Sauvignon Blanc: grassy, it should hold varied citrus notes with pepper and hints of minerality. Pure tequila will have a long, semi-sweet finish with a medium burn. Excellent examples of this are the brands Siete Leguas, Corralejo, and Partida.

Across the United States, there are dozens of excellent bars and restaurants with superb tequila selections. Some of my favorites are La Perla in Los Angeles, La Biblioteca in New York City, Big Star in Chicago, and Barrio in Seattle. The bartenders behind-the-stick at these gems know their tequila as every sommelier knows his Burgundy.

This Saturday brings to us the annual fiesta of Cinco de Mayo. Sure, it may be a hack holiday, its origins in American marketing rather than in authentic Mexico; but, beyond it being an occasion for Americans to lose their inhibitions, it provides the opportunity to celebrate a unique glass of something premium, a distilled liquid from 100% agave, partly primitive and wholly delicious.

Photos by David Jensen

Have you ever walked into a beer bar or pub and noticed some of the taps both looked and dispensed beer differently? Or have you ever been to a beer festival, or beer event, where beer was served directly from a spigot in the side of a metal container propped up on a table? If so, then you may have already encountered cask conditioned beer. If not, then after you read this article, I hope you seek some out.

What is Cask Conditioned Beer?

Cask conditioned beer, or cask ale, is beer that is both conditioned in and served from a cask. Up until the beer is placed in the cask, the brewing process is exactly the same: mash, boil, ferment. After the beer finishes primary fermentation, it is placed in a cask with finings (a substance that causes particles suspended in fluid to drop out of suspension) to help clarify the beer. Often sugar will also be added to the cask to aid with the secondary fermentation, and sometimes even extra hops. The beer is then conditioned in the cask. Conditioning is the penultimate stage in the brewing process when the beer matures, clarifies, and carbonates. In the case of cask conditioned beer, there is a small amount of yeast remaining in the beer that causes secondary fermentation, which carbonates the beer. The conditioning time depends on the beer style and can last between 24 hours and 16 days. Traditionally, the casks are conditioned at the pub by the publican, but can also be conditioned at the brewery and shipped out when ready. When the cask beer is ready, the yeast and other sediment settles to the bottom, the beer is carbonated, and served directly from the cask. Cask ale is always unfiltered, unpasteurized, and always best fresh.

Some of the most common styles of beer found in a cask are English-styles: bitter, mild, brown, pale, ESB, and so on. However, I have seen other styles, such as American IPA on cask like Ballast Point Sculpin IPA, and I’ve also tried Rogue Chocolate stout on cask.

But what’s the difference? Since cask conditioned ales are not filtered and not pasteurized, they contain live yeast that continues to add complexity, new flavors, and new aromas to a beer. The exact differences vary from beer to beer. The texture of a cask conditioned beer on your palette is often more creamy and smooth than its non-cask counterpart. Furthermore, there are a few beers that are only available on cask.

The Vessel

The cask is a barrel-shaped container that, in general, is longer than wide and has a bulge in the middle. Unlike a keg, a cask does not contain any valves or internal tubes; instead, it has two holes, one hole on the bulge on the side of the cask and another hole, called the bunghole, on the circle face of the cask. The hole on the side of the cask has a plastic or wooden fitting called a shive to regulate the flow of air into and CO2 out of the cask. The bunghole is the opening from which the beer is dispensed. This hole is sealed with a fitting, called a keytone, which is first thoroughly cleaned and then hammered out with a mallet to attach the tap.

Up until the mid-20th century, most casks were made of wood, but now most are made from stainless steel, and a few are plastic. The most commonly sized cask is called the firkin, which holds 9 Imperial gallons, or 10.8 US gallons. Most other sizes are rarely ever seen. If you see your local brewpub or beer bar advertising “Firkin Tuesday” or “Firkin Friday,” the chances are they will have cask beer available.

Serving

Cask conditioned beer is dispensed directly from the cask in one of two ways. First is simply by means of gravity, or gravity dispense. The cask is laid on its side and a spigot is attached through one of the openings. If you attend a festival or special event of cask conditioned beer, this is likely what you will see.

The second method for dispensing cask beer is likely what you will see at a pub that regularly serves cask ale: a beer engine, also known as a hand pump. The beer engine allows the cask to be in a remote location, preferably under the bar in the cellar (or some other temperature-controlled area). The beer engine is a pump, usually manually operated, that siphons beer into an airtight piston chamber. Pulling down on the pump raises the piston, drawing beer along with it, up through the spout into your glass. The spout is often a swan-neck spout and sometimes fitted with a “sparkler” to aerate the beer and create a more foamy head. Since beer sits in the piston between servings, good pubs will discard the first pull of the day.

Cask Ale Should Not Be Warm and Flat

Most of the time we drink our beer too cold. The first reason is practical: the colder the beer, the easier to dispense on draft without a glass full of foam. Another reason can be to cover up any off-putting flavors. Ice-cold beer is harder to smell and to taste but as it warms up, a beer can reveal a beautiful bouquet of malt and hops, or it can reek like the floor of a dank pub.

The ideal temperature for beer depends on what you’re drinking, but the ideal temperature for a beer on cask is most certainly not ambient temperature and not warm. Instead, it should be cellar temperature, which is about 50 – 55ºF, and well under room temperature of 67-72ºF. Good pubs will serve cask beer at the proper temperature.

Try Cask Conditioned Beer

If your first cask conditioned beer is not handled properly, you probably won’t have a good experience. It should be fresh, cool (not warm, not cold), carbonated, not flat, and with a head textured more like soap bubbles than foam.

A great way to try many cask conditioned beers at the same time is to attend a festival like Casks and Quesos or Festival of Ferkins, which take place during San Francisco Beer Week each year.

If you seek out cask ale at your local beer bar or pub, be sure to find a place that both has high turnover on their cask conditioned beer and stores and handles it properly. In San Francisco, try Magnolia Pub and Brewery, Toronado, or Public House. In Denver, try Falling Rock Taphouse. In New York City, try The Ginger Man or The Blind Tiger. In Toronto, try barVolo, who is also encouraging other Toronto bars to serve and properly handle cask ale. If you’re having trouble finding a spot with cask ale, just send me a message on Twitter and I’ll try to find somebody to help you out.

Photo by bienenwabe

Another busy month on the Menuism Blog! For one, did you know that April was Grilled Cheese Month? Our Community Manager Marisa Miyasaki shares some favorite places to get innovative and delicious grilled cheese sandwiches.

And check out all the other great contributions from our writers this month:

Cocktails From Around the World – Guest blogger Noella Schinck shares five favorite classic cocktails
Wine Stemware – Resident wine expert Etty Lewensztain walks us through which wine glass to use, and why
The World’s Biggest Burgers – Burger expert Mr. Lew gives us a look at whoppers that put the Whopper to shame
Interview with Jeff Power, CEO of Pangeo Coffee – Get a look into a company that takes its profits to fund development work in Africa, Asia, and the Middle East
Cajun vs. Creole – BBQ expert Jay Ducote distinguishes the two Louisiana cuisines
Five Ethical Reasons to Eat Grass-Fed Beef – Our beef expert, John Brady, gives omnivores reasons to allay any guilt about eating meat
A Whiskey Resurgence – Mixologist Duggan McDonnell uncovers the newfound popularity of an old favorite
Fortified Wine 101 – Etty shares more of her wine knowledge, this time dissecting dessert wines!

We also covered food news, including a McDonald’s food mummy, Burger King’s bacon sundae, and what you get when you cross beer and soft-serve.

Never miss another great Menuism post! Be sure to follow us on Twitter.