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Cellarmanship, by Patrick O'Neill
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From stock control to changing a tap—the last word on storing, keeping, and serving real ale
With real ale currently outperforming almost every other drink on the bar, and increased numbers of people trying it, there has never been a better time to master how to keep, store, and serve cask ale. Patrick O'Neill explains all�ale-lovers need to know about running a good cellar and ensuring that�each pint served does both pub and brewer proud.�This book is a must-have book for professionals or students in the drinks trade, beer festival organizers, or enthusiastic amateurs wishing to serve�real ale�at a private party. Patrick O'Neill shares decades of experience, detailed technical expertise, and a lifetime of passionate enthusiasm for real ale. Step-by-step instructions, concise knowledge, interesting anecdotes, and a comprehensive glossary make this a book to keep and refer to time and time again.
- Sales Rank: #649993 in Books
- Brand: Brand: CAMRA Books
- Published on: 2011-04-01
- Original language: English
- Number of items: 1
- Dimensions: 7.50" h x .40" w x 5.00" l, .44 pounds
- Binding: Paperback
- 152 pages
- Used Book in Good Condition
Review
"Even if you're not looking to work in a pub, you need this book to show you what goes on behind the scenes, and help you understand what to expect from a good pub.� Highly recommended!"� —World of Beers
"A great resource."� —The Boathouse Brewery (Columbus, Ohio)
About the Author
Patrick O’Neill is�a former�engineer in the electronics industry.�He has run�CAMRA beer festivals and the bar and cellar of a busy Private Members Club.
Most helpful customer reviews
14 of 14 people found the following review helpful.
A good reference
By Tim Sullivan
Cellermanship is a great, if succinct, book. It gives you virtually all information you would need to serve cask ale. As a CAMRA publication, it's focussed entirely on serving cask ale in a pub. This means that homebrewers or craft brewers may find that it's not the most complete source of information for their needs. As a guide, though, this is probably something every bar should have a copy of for reference.
11 of 11 people found the following review helpful.
a 144 page textbook
By kuya
I wrote the following as a rebuttal to the 1 star review.
i don't know--- I read the same book as the 1 star reviewer did. it was written (this is his 5th revised edition over 30 odd years) by someone who clearly knows what they are talking about. and contrary to the negative opinion, it was all about cellarmanship of "real ale", meaning to say "cask conditioned", as opposed to artificially carbonated beer, stored in, and served out of kegs. this is not intended for a "new homebrewer" as [the 1 star reviewer] identified himself. this book answered pretty much every question I had about how cask conditioned ale and beer are stored, handled and tapped. and also recognizing, fixing, and preventing problems that are unique to this specialized endeavor. perhaps the 1 star reviewer didn't understand what he was buying. it happens sometimes. I'm sure he can resell the book quite easily---not to worry, and have another homebrew. I will just quote 3 sentences from the introduction: "This book is intended as a textbook. Its aim is neither to imbue cask-conditioned beer, real ale, with any rosy glow of nostalgia nor to put forward any polemical position. It simply recognizes that caring for cask-conditioned beer, a product now almost unique to Great Britain, requires some learnt skills and techniques. ..." I've been homebrewing for more than 25 years. I found the book interesting. if I can just say one more thing here: this author believes that cask conditioned, (which is the same basic principle as bottle conditioned) makes for a superior tasting beer. I fully agree with this argument, but some homebrewers don't agree about this, and that debate will continue. however, this author also states that cask conditioned (live) beer requires some special handling and specific knowledge because it is not the same as factory made kegged (dead) beer, which is force carbonated, and force fed to the tap. I don't see much to debate about this second point. this textbook hopes to offer a reference for those who want to learn something about cellarmanship, hence the name of the book. I really think [the 1 star] review was way off base.
4 of 4 people found the following review helpful.
Not geared for homebrewers (but still somewhat interesting)
By P-Dubb
My interests in homebrewing led me to this purchase. I wanted to learn more about cask ale and how I might serve it at home. Although that is not the primary purpose of this book, I was able to glean some of what I was seeking. It's very thorough book, aimed at the professional. It probably will not be a great reference for me, but it was worth a read.
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