You can spot a “real ale pub” a mile off — or at least you think you can. A few shiny brass pumps, a chalkboard of strange beer names, and a landlord who knows his hops from his elbow. But plenty of pubs look the part and still don’t do it properly.

A proper real ale pub isn’t about image — it’s about care. It starts in the cellar, where the beer actually lives. Casks are settled, conditioned, vented, and tapped at the right time — not yanked on the bar the minute the drayman’s gone. Every pint you pull depends on how it’s treated below your feet.

Then there’s turnover. Some pubs boast ten handpulls but only shift a few casks a week — which means you’re drinking something that’s well past its best. Freshness is everything. At The Old Cross, we keep eight handpulls going at all times, with one constant (Timothy Taylor’s Landlord) and seven rotating guest ales that change weekly. We usually keep two dark beers on — one lighter or brown ale under 4%, and something stronger held back for the weekend crowd. It keeps things lively without letting quality slip.

A real ale pub should also have choice with purpose. Beers that rotate for a reason — not just whatever was on special from the wholesaler. The best pubs balance old favourites with new discoveries, giving regulars something familiar and still something to look forward to.

And finally, a proper real ale pub has people who care. Staff who know what’s on, why it’s on, and what makes it taste the way it does. You can’t fake that.

If you ever find yourself in a place where the landlord talks more about the beer than the till, you’ve probably found a proper one.