Editing Draught beer (section)

== History ==
In 1691, an article in the ''[[London Gazette]]'' mentioned [[John Lofting]], who held a patent for a [[Fire apparatus|fire engine]]: "The said patentee has also projected a very useful engine for starting of beer, and other liquors which will draw from 20 to 30 barrels an hour, which are completely fixed with brass joints and screws at reasonable rates".

In the early 20th century, draught beer started to be served from pressurised containers. Artificial [[carbonation]] was introduced in the [[United Kingdom]] in 1936, with [[James Watney|Watney]]'s experimental [[Pasteurization|pasteurised]] beer [[Watney Combe & Reid#Watneys Red Barrel|Red Barrel]]. Though this method of serving beer did not take hold in the UK until the late 1950s, it did become the favoured method in the rest of Europe, where it is known by such terms as ''en pression''. The carbonation method of serving beer subsequently spread to the rest of the world; by the early 1970s the term "draught beer" almost exclusively referred to beer served under pressure as opposed to the traditional cask or barrel beer.

In Britain, the [[Campaign for Real Ale]] (CAMRA) was founded in 1971 to protect traditional—unpressurised—beer and brewing methods. The group devised the term ''[[Cask ale#Real ale|real ale]]'' to differentiate between beer served from the cask and beer served under pressure. The term ''real ale'' has since been expanded to include [[Bottle conditioning|bottle-conditioned]] beer.