Talk:Real ale

message: The flag on the Real Ale page talks about merging Real Ale and Real Ale Brewing Process.  Most of the discussion on here is about Moving (renaming) Real Ale as Cask Conditioned Ale.
Beware!  I trust any decision made will recognise the common currency of the words Real Ale which are in the dictionary and used by drinkers, publicans, brewers and Camra alike; whereas Cask Conditioned is a technical term used originally only by brewers, though understood by Camra (and most of its members), most publicans (!) and many drinkers.
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Real Ale is a CAMRA term. Real Ale refers to cask conditioned ale and bottle conditioned beer.
The term most people know and use is cask ale. Real Ale is declining in use to a few older CAMRA members.
I disagree:
The term "Real Ale" with Camra's definition, is that used in major English dictionaries, and widely accepted.  Cask Ale, or Hand Pull are potentially ambiguous terms, as anything could be pulled through a hand pump, and as has been made clear in the main article, it is possible to add extraneous CO2 to Cask (conditioned) Ale - at which point it ceases to be classed as Real Ale.  "Older Camra members are more likely to talk about "real draught beer", or "traditional draught beer" - the term 'draught', correctly, meaning drawn, as opposed to pushed out by gas.
The term Real Ale was adopted for two reasons:
to simplfy the name of Camra (formerly the Campaign for the Revitilisation of Ale, now the Campaign for Real Ale)
to extend the definition to appropriate packaged beers - i.e. Real Ale in a bottle
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I disagree with the statement that the term Real Ale is falling out of use with fans in preference to 'cask ale'. Many young students (myself included) use the words Real Ale. It is acknowledged that the amount of young people and students drinking Real Ale is increasing. I actually rarely hear the word 'cask ale' used and I live in a University city! As a note I doubt that a lot of students know that it is a CAMRA term! --Pudduh 12:51, 18 April 2006 (UTC)
thread_title:  Duff Flag? 

message: Most of the CAMRA info I have includes many bottled beers (those that are self-carbonating with yeast, and not force carbonated), suggesting that, at least in the eyes of the CAMRA, this material should be updated.  Thoughts?  -- Kaszeta 13:55, 23 May 2005 (UTC)
replies: text: Bottle-conditioned beers are indeed real ale, and something that CAMRA wants to encourage. The article doesn't mention them specifically, but it does talk about fermentation "in the cask or bottle". PeteVerdon 13:07, 3 October 2005 (UTC)
thread_title:  Bottled Real Ale 

message: :This fermentation process is by no means unique to ale. It is also commonly used in any number of traditional beers, notably the dubbel and tripel beers from Belgium.
This doesn't make sense. Dubbels and tripels are both types of ale.  This paragraph should mention cask-conditioned lagers.  For that matter, we should consider merging Real ale brewing process and moving the whole article to cask conditioning.  Thoughts? Dforest 06:47, 6 November 2005 (UTC)
replies: text: * I'm not expert but have had beers described as "cask conditioned lagers" a couple of times in London pubs - Harviestoun Sheihallon (sp?) and another one, the name of which escapes me. I have always assumed these are bottom fermented and therefore NOT ales, but as they aren't actually "lagered" I suppose you should say that term shouldn't apply (though then the same applies to many keg beers that are described as "lagered", but due to shoddy production aren't actually lagered properly or at all). As there doesn't seem to be a generic term for bottom fermented beers other than the often misleading "lager", what do we call cas conditioned beers of this type? --SandyDancer 14:09, 29 October 2006 (UTC)
replies: text: * That's an interesting question.  I wonder in that kind of situation cask conditioned maybe implies that the beer was lagered on its lees rather than being filtered at some point?  Being from the US it's a term that I (sadly :() don't encounter all that often here, so I'm not sure what it can or is required to mean.  In order to be cask conditioned, does the yeast have to be present, even though it's (theoretically) too cold for any secondary fermentation to occur?  MalkavianX 03:44, 30 October 2006 (UTC)
thread_title:   "no means unique to ale" 

message: This is to point out that there is a (quite popular) Microbrewery in Blanco, TX called "Real Ale."  There may be some confusion down the road because of this. -spacemonkey4Talk 08:19, 12 June 2006 (UTC)
thread_title:  Real Ale is a Microbrewery in Texas 

message: I'm not going to propose it right now, but perhaps merging these two articles would be appropriate? Personally, I'd like to see the articles remain separate, but I'm not sure in quite what way to distinguish them. DWaterson 18:41, 19 October 2006 (UTC)
thread_title: Merge with [[Ale]]?