United Kingdom
Cask Marque begins accrediting cellar quality
An independent scheme began inspecting and accrediting the condition of cask beer as actually served, rather than as brewed.
1998
Why it matters
Recognised formally that cask beer is finished by the retailer, and that the pub cellar is part of the production process.
How well this is established
| Certainty | Documented. Supported by contemporary records that survive and are agreed on. |
|---|---|
| When | 1998. Known to the year rather than to the day. |
| Where | United Kingdom |
Traditions
- British cask ale — Beer that completes its fermentation in the container it is served from and is dispensed without added gas, at cellar rather than fridge temperature.
Either side of this
← 1997: The Authentic Trappist Product mark is established · 2000: Thiol chemistry explains modern hop aroma →
See the whole sequence on the beer history timeline.
Last reviewed 2026-08-16.