Beer styles & service

• Conditioning means maturation and preparation, with development or adjustment of effervescence.
• Carbonation can come from fermentation or added CO₂.
• Bottles, cans and kegs are containers, not styles.

• Pasteurisation is a heat treatment intended to improve microbiological stability.
• It should not be confused with filtration.
• Not every bottled, canned or keg beer is pasteurised; some retain active yeast.

Cask conditioning

• beer continues maturing with live yeast in its serving cask.
• It is traditionally served by gravity or hand pump, without injected gas to propel it.
• A pump alone does not identify the process.

Stillage

• a support that keeps the cask stable so sediment can settle.
• Venting: managing excess gas release, notably with a peg called a spile.
• Tapping: opening the cask and fitting the tap.
• Resting, hygiene and temperature are essential.