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Also depends on the temperature of the cask!

Some bars cool the cask with a jacket or a cold finger (good) others run the beer through a cooler (not so good for the cask's contents!

What is the general usage of a CO2 breather on casks in Dublin/Ireland?

If you want to reproduce the experiment then just leave a 1/2 glass of beer for a few days. Loosley covered with some foil or kitchen roll.

Smell at regular intervals!!!

If I was a brewer and I heard my beer was being served as vinegar, I'd be raging. Suggest if you have a bad pint you let both the barman AND the brewer know.
That goes for keg, as well as cask.
The quality of the beer is going to be key in maintaining the momentum of craft in Ireland. Serving a load of English slop on cask for the sake of it will only damage the image of craft as a whole.

"yarmot":2egjjgr8 wrote: If I was a brewer and I heard my beer was being served as vinegar, I'd be raging. Suggest if you have a bad pint you let both the barman AND the brewer know.
That goes for keg, as well as cask.
The quality of the beer is going to be key in maintaining the momentum of craft in Ireland. Serving a load of English slop on cask for the sake of it will only damage the image of craft as a whole.[/quote:2egjjgr8]

I agree, if I ever started a brewery I'd like to know straight away if there was anything wrong with my beer, in a small market like here, I would hate to get a bad reputation based on one bad pint/cask/keg.