In response to my story in last week's Austin Chronicle about cask-conditioned beer, somebody replied that the picture of Draught House brewer Josh Wilson shows him tapping the keg all wrong. But I thought that's they way everyone did it if you plan to use gravity to dispense the brew.
What do you think: Are we befouling our "real ale," or is this guy just too picky? (Bottom line for me: Just about every cask beer I've ever drank in Austin has tasted anywhere from damn good to magnificent, including the one being tapped in that picture.)
I encourage you to not only leave replies here, but to respond in the comment section at the end of the Chronicle story.
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