Before metal kegs, CO₂, and refrigeration, beer was served as cask-conditioned ale. Unlike most beer, cask ale continues fermenting in the cask until just before it's poured, creating its naturally gentle carbonation. Before serving, the cask is vented to release excess gas and the yeast settles to the bottom. The result is a beer that's lightly carbonated, served at cellar temperature, and exceptionally fresh, with vibrant flavour and character. Once tapped, a cask is best enjoyed within just a few days. We call those days, Cask Days.