A revolutionary new method of storing cask beer in pub cellars could see real ale reaching out to a new audience of drinkers.

Marston’s will launch Fast Cask during Cask Ale Week (29 March-5 April) with the aim of attracting thousands of new pubs to real beer.

Fast Cask involves a form of yeast treatment that allows beer to drop bright quickly — the process whereby yeast is cleared from the beer — while still undergoing a secondary fermentation.

It has undergone trials in 70 pubs since November 2009 and there has been no adverse consumer reaction.

Marston’s will seek a patent for the yeast “beads” used in the process, but will consider sharing the technology with other brewers.

Finings made from fish bladders will not be needed to clear the beer under Fast Cask — so it will be acceptable to vegans.

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