Real Ale and Cider
Real ale is a natural, living product. By its nature this means it has a limited shelf life and needs to be looked after with care in the pub cooler and kept at a certain temperature between 10 and 12 degrees to enable it to mature and bring out its full flavours for your enjoyment.
It is brewed using traditional ingredients including water, hops, and malted barley which are turned into alcohol by a process called fermentation. The traditional method, of brewing British Beer, involves adding yeast, which forms a thick head on the top of the fermenting vessel, which turns the fermentable sugars in the malt into alcohol and carbon dioxide. Ales, which include bitters, golden and ruby ales, mild, stouts, and porters.
Brewery-conditioned, or keg, beer has a longer shelf life as it is not a living product. Basically, after the beer has finished fermentation in the brewery and has been conditioned, it is chilled and filtered to remove all the yeast and then it is pasteurised to make it sterile. This is then put in a sealed container, called a keg, ready to be sent to the pub.
Many Ciders are also pasteurised, whereas real ciders do not go through the pasteurisation process.
NauticAles are proud to announce that we were awarded Thanet Camera runner up “Cider Pub of the Year” in 2019 we are also in the “Good Beer Guide”