While Los Angeles has slowly been putting itself on the culinary map in recent times, there’s something to be said about the bar / pub scene in our fair city.

With places like Verdugo Bar and Father’s Office doing their damnedest to provide a real good beer selection, the LA Times has turned me on to something far more interesting: Cask ales. The real deal for beer lovers. The holy grale.

The aforementioned Verdugo Bar features a bi-monthly firkin, while places like Naja’s Place or Rock Bottom actually feature a nightly selection

The cask-aged, twice-fermented ale is distiinctive for it’s yeasty flavor, thick head and low carbonation, essentially the exact opposite of most widely-available mass-produced swill. It’s preservative-free, unpasteurized and artisanally produced. Think of it as the slow food movement of beer.

So if you’re in the mood for something different to tickle your palate, take a gander at the listings in the article, as their very well may be a place near you that serves deliciously authentic cask ale.

photo by zappowbwang

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