Storm in a pint glass: Beer drinkers split over Camra plan to support lager for the first time

For almost 50 years, it has been at the forefront of the crusade to promote cask beers.

But the Campaign for Real Ale (Camra) risks a rebellion from members over plans to support lager for the first time.

Camra, which has championed traditional brews for 47 years, is  launching a "revitalisation project" in an attempt to attract younger members.

The organisation's chairman, Colin Valentine, said it must "evolve so that we are relevant to drinkers of all types" amid a changing "beer and pub landscape".

But the move risks a backlash from thousands of staunchly-traditional members, some of whom claim the proposals would change Camra's entire ethos.

The project proposes Camra's remit be extended to include all types of quality beers - not just ales - which are classified as cask-conditioned beers served traditionally without additional gas pressure.

If approved, it means Camra could begin supporting lagers and craft beer as opposed to purely ales and ciders under plans to deliver what it feels modern drinkers want.

The formation of Camra in 1971 by four men from the north west disillusioned with the the UK beer market was instrumental in shaking up the beer making industry so that good quality ales began appearing in Britain's pubs.

Now Camra is in the middle of discussions with its 190,000 members across the country about allowing lagers be part of its campaign.

The proposals, which are backed by the leadership, will be voted on at Camra's annual general meeting in Coventry next month. In order for the motion to be passed, 75 percent of its members will need to approve of the changes.

Mr Valentine said: "Our recommendations mark an important stage in Camra's long history.

"We recognise that the beer and pub landscape has changed and continues to evolve, and our place in that landscape has changed as well.

"We're determined to make sure that we continue to change and evolve so that we are relevant to drinkers of all types and continue to offer a compelling reason for people to join our organisation."

The news that lager might be added to the group’s representation has not been welcomed by all.

Steve Berry, vice-chairman of Camra's South Herts branch said in an online article for the Hertfordshire Business Awards, that the proposals changed Camra's entire ethos.

“The problem is they have to define what these other beers are going to be as, with a big description like that, it covers everything such as lagers and keg beers,” he said.

"Some of these are reasonably good beers, but how are we going to differentiate?

"We are in danger of drifting back to where Camra started when mass-produced beers were foisted onto customers who are told they are quality beers, prices will go up and real ale will suffer.”

Camra said the proposals, if voted through, will see the organisation represent drinkers of quality beers which do not currently meet the organisation's definition of "real ale" along with ciders and perries of all types, as well as moving its focus beyond traditional pubs.

It says the wider focus will mean all drinkers who enjoy a range of beers, ciders and perries will be welcome in the organisation.

Members will be asked to consider changes to the organisation's Articles of Association which will widen the range of types of beer that it represents - including quality beer which does not meet the organisation's definition of "real ale".

According to Camra, the key difference between ales and lagers is the way the drink is fermented.

While lagers are made using bottom-fermenting yeast, where the yeast sinks to the bottom of the fermenting vessel and fermentation takes place at a relatively low temperature, ales, which includes bitters, milds, stouts, porters, barley wines, golden ales and old ales, use top-fermenting yeast.

In this method, which is the traditional way of brewing British beer, the yeast forms a thick head on the top of the fermenting vessel and the process is shorter, more vigorous and carried out at higher temperatures than lager.

In the late 1960s and early 1970s many brewers made the decision to move away from producing traditional, flavoursome beers which continued to ferment in the cask from which they were served.