FROM FRESH, The West Australian May 31

A novel beer tasting experience takes place Thursday and Friday(June 7 & 8) at Clancy’s Fish Pub in Fremantle. Two taps will serve Nail Ale – one the usual bright-filtered draught, the other a “real ale” kept fresh naturally with live yeast in the keg.

It’s an important step in the re-emergence of Nail Ale, an Australian-style 4.7 per cent pale beer brewed with an ale yeast in a way that imparts some lager character. Packaged Nail Ale, originally brewed in central Perth and now at Jarrah Jack’s in Pemberton, is already conditioned with yeast in the bottle. Feedback to Nail Brewing’s founder and brewer John Stallwood suggests people prefer the flavour so he’s used the same natural carbonation method in kegs as an experiment. Only one conditioned keg is at Clancy’s, settling so as to pour clear.

Serving the two draught versions side by side is an interesting prospect for Clancy’s manager Jane Dickson. “If the unfiltered Nail Ale is well received in this trial, John (Stallwood) will change his approach and continue keg-conditioning the beer,” she said. “A lot of our customers are seriously into their beers, so we expect the 50 litres to go quickly.”

Mr Stallwood explained: “Most Australians are used to clear bright beer and is the reason for filtration. Because the yeast is removed, the beer is best kept refrigerated to stay fresh and is best served as soon as possible. It has a risk of oxidation.

“Conditioning allows the kegs easier storage and shelf life. Research in 1998 at the University of Ballarat showed the public wasn’t interested - but times have changed. The success of conditioning Jarrah Jack’s and Nail Ale in the bottle has encouraged me that this is probably the best way to go to have a consistent product.”

Nail Ale (filtered) is also on tap at Clancy’s, Applecross. Nail ale bottles are available at: Redcliffe Liquor and Fine Wines; International Beer Shop; Seaview Hotel, Fremantle; Moondyne Joe’s, Fremantle; and off-premise and over the bar at both Paddington Ale House, Mt Hawthorn and Ocean Beach Hotel, Cottesloe.

TIPS FOR BEER-GINNERS

It’s wise to inspect the contents of your home beer fridge regularly for prime drinking. While filtering and pasteurising mainstream beer helps distribution, it can catch out forgetful customers. For example, lagers have a shelf life of about nine months, compared with two years or more for ales which undergo secondary fermentation, according to Nick Sterenberg of Coopers Brewery. They are bottled with live yeast that converts sugar to alcohol and mops up dissolved oxygen, extending the “freshness”. Renowned bottled conditioned beers include Belgian Chimay Blue Trappist Ale and Young’s Special London Ale. In Australia, Feral White and now Nail ale are bottle-conditioned.

All Coopers’ ales have yeast in the boittle. Its annual Extra Strong Vintage Ale peaks after two years but store carefully lasts for about five years, developing Christmas pudding, port-like or toffee notes. Mr Sterenberg, who has tasted satisfactory 30-year-old Coopers’ ale, believes the discovery in a vault England of drinkable 1869 beers is increasing interest in vintage beer: A timely boost for the release of Coopers’ 2007 Vintage Ale.