Cask conditioned ales are naturally carbonated by secondary fermentation. The brewer would add priming sugar to the cask, which would then have to be tightly sealed. These sugars provide nutrition for the yeast present in the beer to ferment and carbonate the ale.
To tap the cask the faucet is pounded with a mallet through the keystone, The shive has a drilled hole which allows a spile to be seated and regulate gas release from the beer.
The Diploma in Brewing and Brewery Operations program is unique to British Columbia. In the two-year program, students will study the science, production and business of brewing in a state-of-the-art brew laboratory on the Langley campus. The curriculum, developed in consultation with the BC Craft Brewers Guild and local brew masters, involves learning brew science theory with hands-on experience in the brew laboratory and state of the art 2HL pilot brewing system.
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