I have some time home now, and after watching the Eagles/Cowboys game I'm fucking livid so time to blow off steam.

Those people don't like beer then or haven't had cask ale properly done.

Well yes, I said this already.

Lesser carbonation is one benefit

A benefit to a select number of styles. Many beers would be worse in cask due to their benefit from a higher carbonation level.

the main things are the additional yeast flavors and slight oxidation

The yeast won't contribute much more esters or phenols when casking a beer since they only produce them when they're active, IE fermenting sugars. They're not doing much of that in cask, much less than when bottle conditioning, so not this isn't true. Oxidation can also be horrid, cardboard is a well known descriptor of oxidation and the positives (sherry like flavors) benefit barleywines best with many styles suffering from it. Even so the oxidation shouldn't be high in cask if done right. In-fact it should be pretty low since yeast breaks down oxygen when re-fermenting to naturally carbonate where the CO2 produced acts as a barrier for oxygen, like in a bottle conditioned beer.

living ale yeast continue to shit fruit phenols; oxidation accentuates this

English ale yeasts push out very little phenols. Phenols are spice notes given off from yeast, esters are the fruitiness. Oxidation only accents the esters if it doesn't taste like cardboard or concord grape.

that American IPAs attempt to mimic

In what way do American IPAs attempt to mimic a bitter, ESB, or Barleywine? The three closest British styles to an IPA, for the fact of the matter. Caramel malt content is much less in American IPAs, with many being 0% caramelized malt content, so you don't have the residual sugars left over. American IPAs, characterized by being citrus pungent with a dry malt backing also tend to use a neutral West-Coast ale strain that pushes out very little ester production even when stressed. Some IPAs use a more flavorful yeast strain but that's a newer trend since Heady Topper became big and people harvested Conan yeast. So are you implying that American brewers are using expressive hops from around the world, Austrailian/New Zealand being huge now, to mimic subtle fruity esters found in British ales? Because that's not even close. Hops are highly flavorful and highly unique, from the lemony Japanese Sorachi Ace to the Voigner Grape similar Nelson Sauvin hops of New Zealand. If your palate can't distinguish flavor from bitterness than you're either new to hoppy beers, or you have a crappy palate. Either way the whole "lol bitter American beers are stupid and easy to make" is stupid and needs to die.

Most US craft brewers aren't great technical brewers

Boy this is a fucking worthless and stupid statement. I'm not even sure I should give it any attention, but I wouldn't want someone thinking that this statement is worth more than a laugh at. First off, most breweries in America employ chemists and microbiologists to maintain water chemistry as well as yeast consistency and health. Secondly many modern techniques have been invented by American brewers. Thirdly some of the best beer in every style is being brewed by Americans. Sure there are many breweries popping up with no fucking concept of how to transfer beer post-boil. Sure there are many breweries who don't know what a fucking diacetyl rest is. Yeah, that fucking happens with over 3,000 breweries in the country. Go to Russian River and tell me their sours aren't on fucking point from technical standpoint. Tell me that Victory and Jack's Abby aren't brewing incredible lagers. Tell me that Dogfish Head isn't brewing a huge variety of interesting beers without infection issues. Go on.

so of course they fail at cask, especially as they tend to use it as a radler

Are you implying that Americans use cask beer just to mix juice in? Because that's stupid to say and you're wrong.

Then you have the massive lack of quality control

Okay, so what big breweries are having quality control issues? Is it Anchor Brewing Company who has been a staple on the west coast for over 100 years? Is is the aforementioned Dogfish Head? How about the wonderful midwest brewery called Great Lakes who I have never heard of an infection, diacetyl, or oxidation problem in over 25 years? Get a grip dude. Know what you're talking about before you talk about it. Name a brewery that's been established that has QC issues other than The Bruery and I'll be shocked.

shitty hop blends

Ignorance. Grow a palate to appreciate all beers instead of being a dismissive anti-popularist. If you can't discern hop flavors then you either have a shit palate or haven't tried many hoppy beers. It's like hot sauce, all of that shit is hot until you grow a tolerance. Grow a tolerance.

recipes that hold up worse at cellar temperature than Yuengling

What the fuck does this even mean? Please explain. Please.

the actual music being played by most new bands

This sentence outs you as a cancerous old dude who's telling kids to get off their lawn. Be fucking open minded or stay off the internet.

Bottle conditioning is less flavorful as you can't oxidize the beer or have as much yeast present

I think you should take a microbiology class to learn how yeast work before you mention anything scientific again. I'll wait til next May for you to take one. because this is a fucking idiotic sentence.

casks have finings and sit for while after being racked to let everything settle

What the fuck do finings have anything to do with flavor? Are you just trying to sound like you know what you're talking about? Because you're getting exposed by someone who actually does and you caught me on a bad night. You have no clue what you're talking about.

why you won't see sediment until you let their beers sit for months.

Uh all bottle conditioned beer will have sediment. It's 100% unavoidable due to how the fucking basis of yeast reproduce and ferment. Any further sediment is the proteins of the malt breaking down which has NOTHING to do with anything you're talking about.

I feel like I could go on, but my grades in class are worth much more than shooting your shitty post down for being infactual, biased, and ignorant.

Keanex - since you brought up Russian River sours - I will have to mention than I just got around to drinking Consecration and Supplication. They were both amazing with my preference going towards Supplication. I also had the Firestone Barrelworks Piccola twins which were brilliant also!

I'm not a heavy beer drinker myself, but I've yet to see an American beer do this to me:



All in all, like Blue-Moon (Colorado) and Shock Top (Missouri).

So have you guys tried Miller High Life? It's awesome, we do these things called "Vietnamese Shots" where someone pours into a solo cup a good swig and passes it on to the next person, who has to drink it and refill the cup. Eventually people just pour whole beers in there and the circle kills off a couple cases in like half an hour.

Oh and it tastes pretty good too. Not like that bitter fancy shit that you have to pay double for.