Question for you cask ale experts

[Whorst]

Have any of you heard of cask ale being vented and conditioned via exposure to oxygen? Does the cask not undergo the secondary fermentation in the cask, without exposure to oxygen? To my knowledge the oxygen is infused through the hole in the shive as a pint
is being pulled. I have never heard of cask conditioned ale being conditioned via exposure to oxygen. This seems to be an oxymoron.
May all your pints be fabulous.

[Whorst]

sorted, thanx.

[mysterio]

Aye, thats how I understood it. Oxygen is only allowed in when the beer is being served. From then until it's finished, the beer will obviously change in flavour

[Whorst]

I know that, but I was arguing with some dolt who claims for beer to condition properly it must be exposed to oxygen. Whatever the *&^%$ that means. This particular person also feels that "race spiles almost always result in green tasting(appley beer) as any fermentation in the cask has been halted or at least majorly curtailed by the lack of exposure to air." He goes on saying "the same, if not worse, goes for blanket pressure where, if the beer's not pegged properly first, results in crap green beer with no development of flavour; allow it to condition first then apply a breather and it's fine, but to rack a cask then apply a breather is a recipe for crap beer in my book."

Is this not madness????

[johnmac]

The idea that 'real ale' exposed to oxygen is a good thing seems to come from some Americans, trying to recreate a fun time during their (lost) youth in the UK, when they may have had a ball, whilst drinking stale, badly kept ale.