What is a Randall?
When LVB announces we are Randalling a beer it means that it is being infused with ingredients that weren’t originally brewed into it. A Randall is a device that infuses your beer of choice with flavor-enhancing ingredients. You can add more hops, fruit or any flavor you can think of.
In 2002 the Randall was developed by Dogfish Head founder and president Sam Galagione and he continues to improve on the process to this day. Sam explains it here in his own words: “Randall the Enamel Animal is the original gangster organoleptic hop transducing module. Basically, it’s a sophisticated filter system that allows the user to run draft beer through a chamber of whole-leaf hops, spices, herbs, fruit, etc., so that the alcohol in the beer strips the flavor from whatever you add and puts it in the beer.”
So how does the Randall process work? First the beer enters the infusing chamber. This is where you put your hops, spices, fruit, flavors ,etc. The beer strips the ingredients, thus infusing the beer. This interaction in the infusing chamber will cause the beer to foam. In then goes into the second chamber which allows the beer to settle and “de-foam,” resulting in the perfect pour. Lastly an outer tube containing ice ensures your beer maintains the perfect temperature.
The next time LVB says we are Randalling an ingredient into one of our beers you will know what that means.
In 2002 the Randall was developed by Dogfish Head founder and president Sam Galagione and he continues to improve on the process to this day. Sam explains it here in his own words: “Randall the Enamel Animal is the original gangster organoleptic hop transducing module. Basically, it’s a sophisticated filter system that allows the user to run draft beer through a chamber of whole-leaf hops, spices, herbs, fruit, etc., so that the alcohol in the beer strips the flavor from whatever you add and puts it in the beer.”
So how does the Randall process work? First the beer enters the infusing chamber. This is where you put your hops, spices, fruit, flavors ,etc. The beer strips the ingredients, thus infusing the beer. This interaction in the infusing chamber will cause the beer to foam. In then goes into the second chamber which allows the beer to settle and “de-foam,” resulting in the perfect pour. Lastly an outer tube containing ice ensures your beer maintains the perfect temperature.
The next time LVB says we are Randalling an ingredient into one of our beers you will know what that means.
What is Cask Ale?
Cask conditioned ale is beer that is brewed from traditional ingredients and aged in the cask from which it is served. It is fresh and which will give it a unique flavor.
Cask ale is a byproduct of the secondary fermentation that takes place inside the cask, It is then served directly, without any carbon dioxide or chemical treatments of any kind. This creates the beer in its natural state, a living beer, which is full of favor and character.
When the primary fermentation stage is finished the green beer is put into casks, which leaves behind yeast. A small amount of yeast is carried over in suspension, and it continues to work in the cask. Finings are added to the cask in order to clarify the beer , Finings are substances that are usually added at or near the completion of processing. Their purpose is for removal of organic compounds; either to improve clarity or adjust flavor and aroma.Sometimes priming sugars are added at this stage. Dry hops are included to add a floral character. In the cask is where the ale matures.
The cask is then allowed to rest while the yeast continues doing its magic. It is ideally kept at a temperature of 55 degrees, which allows it clarify within 24-48 hours. he cask is also vented to allow the carbon dioxide to escape.
The cask is tapped by the traditional way of dispensing. using a handpump. Real ale develops delicate flavors and does not like temperature changes or excessive handling. When handled properly it offers a distinctive full rounded taste.
Cask ale is a byproduct of the secondary fermentation that takes place inside the cask, It is then served directly, without any carbon dioxide or chemical treatments of any kind. This creates the beer in its natural state, a living beer, which is full of favor and character.
When the primary fermentation stage is finished the green beer is put into casks, which leaves behind yeast. A small amount of yeast is carried over in suspension, and it continues to work in the cask. Finings are added to the cask in order to clarify the beer , Finings are substances that are usually added at or near the completion of processing. Their purpose is for removal of organic compounds; either to improve clarity or adjust flavor and aroma.Sometimes priming sugars are added at this stage. Dry hops are included to add a floral character. In the cask is where the ale matures.
The cask is then allowed to rest while the yeast continues doing its magic. It is ideally kept at a temperature of 55 degrees, which allows it clarify within 24-48 hours. he cask is also vented to allow the carbon dioxide to escape.
The cask is tapped by the traditional way of dispensing. using a handpump. Real ale develops delicate flavors and does not like temperature changes or excessive handling. When handled properly it offers a distinctive full rounded taste.