Draught Beer vs. Draft Beer: What’s the Difference?

With over 100 distinct beer styles and an endless array of brands, walking up to a bar or perusing a restaurant beer list can perplex even the savviest sippers. When you spot terms like “draught” and “draft” used seemingly interchangeably to describe tasty brews on tap, it raises the question – are these different ways to dispense beer or just fancy names for the same experience? Pour yourself an imaginative glass as we unlock the subtleties separating draught and draft. One alludes to an artful pour, the other a modern dispensing method. Where these brewing terms overlap and diverge may surprise you. So settle in as we tap into the nuanced world of on-premise beer service. Your next round will take on new depths and deliciousness.

Snapshot Summary

While the terms are often used interchangeably, “draught” and “draft” beer refer to slightly different, though related, serving styles. Draught beer refers to beer poured from a cask or keg. It is manually pumped to the tap and served without added carbonation or gas pressure. Draught beer retains subtle flavors but has a shorter shelf life. Meanwhile, draft beer comes from a keg or cask but uses pressurized CO2 or nitrogen gas to push the beer through lines to the tap. This gives draft beer a frother head and longer shelf life than naturally fermented draught beer. So, in summary, draught beer relies on natural carbonation, while draft beer uses artificial gas pressure. Both result in deliciously fresh beer straight from the keg.

Spelling and Pronunciation

Regarding spelling, “draught” is the preferred term in British English for beer served from a cask or keg. Meanwhile, American English typically uses the spelling “draft”.

“draught” and “draft” are pronounced the same way – /draft/ – rhyming with laughter.

The origins of this discrepancy lie partially in simple regional spelling differences between American and British English. Additionally, “draught” comes from an older British term for a portion or quantity of drink drawn from a keg.

Over time, “draft” became the conventional spelling in America to refer to the same concept – beer poured fresh from a keg or cask. But whether spelled “draught” or “draft,” both terms refer to the enjoyable experience of sipping beer straight from the source.

So, in matters of spelling, draught beer indicates UK heritage, while the draft is typically favored in the US. But pronunciation remains consistent, with the same “draft” sound in British and American English.

In the late 1800s and early 1900s, “draught” was the more common spelling in the United States. The shift to “draft” became prominent in America following Prohibition.

Some breweries and pubs use “draught” in their branding, even in the US, as a nod to the traditional origins of cask and keg conditioning methods.

While pronounced the same, some claim “draught” better captures the artisanal craft of hand-pulled beer from the cask.

Brewing Process

While the terms are used interchangeably, looking closer, there are some subtle differences in how draught and draft beer are brewed and served.

Draught beer often refers to “cask-conditioned” beer that finishes fermenting naturally in a cask before serving. This allows more complex flavors to develop. Draught beer is manually pumped to the tap, retaining natural carbonation from the ongoing fermentation.

Meanwhile, draft beer finishes primary fermentation in tanks before being put in kegs and dispensed under pressure. The CO2 or nitrogen pressure gives draft beer its signature frothy head.

So, while ingredients are identical, the conditioning and dispensing methods make true draught and draft distinct. Draught showcases nuanced flavors from cask finishing, while draft prioritizes easy-drinking refreshment from forced carbonation.

Of course, many use “draught” and “draft” interchangeably when referring to tasty beer on tap. However, knowing the technical differences provides insight into the history and art behind these serving techniques.

Next time you sip a draught beer, recognize you’re enjoying a time-honored tradition perfected over generations. And when draft beer’s creamy head hits your lips, appreciate modern innovation in providing ice-cold pints.

Draught beer is best consumed within a few days of tapping the cask as it does not have preservatives added like draft beer.

Some traditional British pubs use hand pumps to bring draught beer directly up from the cellar below the bar by manually pulling the pump.

Nitrogen gas gives the draft beer a richer, creamier mouthfeel than the crisp carbonation from CO2 pressure.

Marketing Terms

While “draught” and “draft” technically refer to beer from a cask or keg, these terms are sometimes used in branding and marketing any beer, including canned and bottled varieties.

Some brands label cans or bottles as “draught” or “draft” style. This implies the beer inside mimics flavors you’d get freshly pouring a pint at the pub.

However, according to brewing terminology, it is inaccurate to call a canned or bottled beer by the term “draught” or “draft” since these words specifically mean beer dispensed from a keg or cask.

Beers not served from a keg cannot undergo cask conditioning or utilize traditional draught dispensing methods. Yet brands leverage “draught” and “draft” for the positive connotations these words carry despite misusing them.

Consumers should read labels closely to identify if a “draught” or “draft” beer is served on tap or simply adopts the terms for marketing. True draught and draft beers make the serving format prominently clear.

While the branding can be misleading, what matters most is enjoying whichever freshly brewed beer satisfies your taste. Just be aware that “draught” and “draft” don’t automatically denote a beer from the keg.

Some canned beers are now carbonated and nitrogenated to mimic the cascading bubbles and creamy foam of true draught/draft beer.

Certain bars use nitrogen and CO2 blending machines to make simulated “draught” beers from bottles and cans.

A newer term, “craft-draught,” refers to bottled beer made by small independent brewers to taste like a fresh draught beer.

Craft beers use diverse ingredients like fruits, spices, and experimental hops to create distinct flavors not found in mainstream beers on tap. Draught and draft beers tend to have more uniform tastes.

Craft brewing relies heavily on small-batch experimentation and original recipes rather than mass production. This allows more radical creativity.
Traditional draught/draft beers follow long-established styles like pale ales, lagers, and stouts. Craft beers blur style lines and defy conventions.

Where draught/draft relies on history and tradition, craft beer thrives on individuality and boundary-pushing innovation.

Craft beers are typically bottled or can be conditioned to naturally carbonate and flavor the beer. They avoid artificial carbonation used in draft systems.

Small craft breweries focus on local connections and freshness. Big draught/draft brewers distribute nationally and globally.

The rise of craft beer has reinvigorated consumer excitement about the possibilities of beer flavor. But traditional draught and draft brewing are important in pouring tasty pints.

Styles of Beer

While the terms “draught” and “draft” refer to the method of serving beer, there are also distinct styles of beer that take their names from these serving methods.

In New Zealand, draught beer is a style that early settlers developed using local ingredients and German hop strains to mimic English beers. This resulted in a fruitier, more aromatic draught beer unique to New Zealand.

Meanwhile, draft beer is a broader term for any beer served from a keg or cask. Common draft beer styles like pale ales, IPAs, stouts, and lagers are defined by ingredients and brewing methods, not the serving method. For example, an American IPA can be a draft or bottled beer.

So, while draught and draft relate to serving, knowing the style tells you more about the flavor. An English bitter on draft may taste quite different from a draught beer in New Zealand!

Additionally, the temperature at which beer is served can impact the flavor profile. Draught and draft beers are often served cooler, around 38–42°F, to enhance crisp, refreshing notes. However, some styles like stouts may be best appreciated warmer to allow deeper, malty flavors.

The serving method also affects carbonation levels. Draught beers stored in casks undergo a secondary fermentation that produces natural carbonation. Draft beers from kegs have CO2 added artificially. More carbonation creates a crisp mouthfeel, while less brings out subtler flavors.

Finally, the vessel used to serve draught and draft beers makes a difference. Glassware can concentrate aromas. Shapes like tulips for IPAs and snifters for stouts are designed to suit each style. The pouring method also affects the drinking experience between draught, draft, and bottled beers.

There are several breweries in the United States that you can visit, both draught and draft. Some examples include:

Founders Brewing Co. (MI), Bell’s Brewery (MI), and Guinness Open Gate Brewery (MD) which offer tours, taprooms, restaurants, and beer gardens.

Draught Horse Brewery in Michigan has a taproom and patio showcasing quality draught beers.

Guinness Brewery in Chicago, opening in fall 2021, will be the first Guinness US brewery in 60 years, producing draught varieties exclusive to North America.

Black Sheep Pub & Brewery (NY) and Triple C Brewing (NC) are other top draught breweries.

You may find rows of casks tapped for hand pumping at a dedicated draught brewery, while a draft brewery shows off gleaming stainless steel serving tanks. Tours give insider views of unique draught and draft processes.

Of course, the main draw is enjoying wonderfully fresh pints of these beers straight from the source. Knowledgeable staff will guide you through tasting flights or food pairings. You may discover brand-new draught or draft creations months before they hit the wider market.

Visiting renowned draught and draft breweries around the United States offers beer aficionados the ultimate experience to savor the nuances of these styles and traditions.

FAQ

What are the most common draught beer styles?

In Britain, bitter, mild, and pale ale are traditional cask ale styles. In New Zealand, draught refers to a lightly hopped, malty Germanic-style beer. Other regions feature darker draught porters and stouts. Belgium specializes in high ABV draught strong ales.

Which has a longer history, draught or draft?

Draught beer has a much longer history, as cask conditioning was the natural carbonation method for centuries before pressurized tap systems were invented. The hand pumps used to serve traditional draught beers maintain a historic English pub tradition.

Which is more common in bars?

Draft beer dominates the majority of bars and pubs today for ease of storage, transportation, and serving. Drought can be more labor intensive. But devoted gastropubs are preserving the draught tradition and its unique flavor nuances.

Which has a longer history, draught or draft?

Draught beer has a much longer history, as cask conditioning was the natural carbonation method for centuries before pressurized tap systems were invented. The hand pumps used to serve traditional draught beers maintain a historic English pub tradition.

What factors affect the flavor of draught and draft beer?

Draught flavor depends on cask materials, secondary fermentation, serving temperature, and freshness. Draft flavor varies by ingredients, brewing method, kegging, and gas mixture for proper carbonation.

Which is more economical for bars to serve?

Draft beers in kegs are generally more economical. Kegs are easier to clean, transport, and store compared to casks. Draught casks cannot be reused. The draft system also reduces waste from expired beer.

How can you tell if you’re being served true draught beer?

Signs include hand pumps instead of taps, beer engines, wooden or metal casks on display, lack of CO2 lines, and staff mentioning cask conditioning. Skunky aromas or beer sitting too long can signal badly kept draught.

Related Video: What Is Draft Beer? » Unraveling How Draft Beer Is Made

Conclusion

At its core, the divergence between draught and draft comes down to the serving method – either from a cask or keg. However, this seemingly small distinction has an outsized impact on flavor, carbonation, ingredients, and more.

Draught beer’s natural conditioning provides a less carbonated, nuanced taste that showcases malt and hops. Draft’s artificial carbonation produces a crisp, refreshing mouthfeel suited to mass production. Certain styles like bitters and real ales are best experienced on draught, while lagers and many ales thrive on draft.

While draught recipes like New Zealand’s fruit-tinged ales are constrained by the cask, draft liberates brewers to innovate. But artisans are reviving fine cask ale crafts. Visiting renowned draught or draft breweries provides enlightening flavor journeys.

In summary, the choice between draught and draft is one of history versus modernity, subtlety versus accessibility. Aficionados will continue debating the merits of each as brewing evolves. Yet their coexistence proves beer’s richness.

So whether you prefer the understated complexity of cask-conditioned draught or the effervescent clarity of modern draft, understanding the contrasts between these sister brewing methods unlocks a keener appreciation of beer’s diversity.