Cask Ale + Bag in Box = Jolly Good Beer
So how does it all work?
After the brewing process has completed, Jolly Sailor wort (non-fermented beer) get served into a fermenter and left to sit between 18 and 22 degrees Celcius. Yeast is then invited to the party and left to gorge on sticky sweet wort for 4-7 days.
Once our little yeasties have finished munching through their fermented feast we get delicious craft beer (yay!). But alas, now the yeasties are fat and full, they have eaten too much, outstayed their welcome and are lingering around for scraps. It's at this point we put the beer on chill to drop (or clear) them out turning the beer 'bright'. The brighter beer then gets racked (the posh brewing word for packaging) into casks. This is how all of our young beer, regardless of how it is packaged, starts it's life.
After the beer has conditioned at cellar temperature, the casks we bestow the honour of becoming Bag in Box beer upon, are then turned onto their back, tapped, spiled and left to settle in exactly the same way a cellar person would treat them in any good real ale pub.
Once the beer has settled and we have checked that it's nice and clear we then decant it into a double lined food-grade bladder taking care to fill it all the way to the top without leaving any room for oxygen that would later spoil the beer. We then cap the bag with a push-and-squeeze style dispenser, seal up the box and it's ready to be taken away and enjoyed.