One of the reasons I like cask beer is because it's not generally too carbonated. I actually don't care too much for over-carbonated beer, or any drink that is too fizzy for that matter. Some soft drinks can be very refreshing on a hot day, but the gassy bloated feeling created when you feel like sinking a pint of cola can be particularly unpleasant.
When I was a kid it was a real treat to have fizzy pop. Often, being in a large family, squash would be the option provided. If we were really lucky Mum would put an ice tray in the freezer compartment, but lemonade or coke was reserved for parties and was a little bit of a treat.
The vast majority of draught beer served in this country is fizzy keg. I don't care for it much, although on a very hot day a pint of good lager is very refreshingly cold and the tongue scrubbing effect of the carbonation can be just the ticket.
I try to produce my keg, which I have to point out is currently very much in development, with a low level of carbonation and with minimal, if any filtering. I've been told by some craft beer people that it's not fizzy enough. Perhaps the new generation of craft keg lovers are looking for fizzy beer with flavour, because fizzy is fun.
It's an interesting conundrum; people expect keg to be colder and more carbonated. Indeed, some beer drinkers like kegged lager because it is cold and fizzy. Cask beer is flabby in comparison and is not cold enough. Some people like fizzy beer, and it is possible that at least a proportion of drinkers will engage with keg, especially the younger population. There is significant evidence to show that this is exactly what BrewDog are doing.
Of course, a potential problem of craft keg, even if it leaves the brewery at optimum carbonation levels, is ensuring it does not pick-up carbonation in the cellar of the pub. It's a fair concern and I'll be the first to admit that as more bars, like Port Street, Euston Tap, Sheffield Tap and many others start dispensing keg from small producers, we have to work with them to ensure gas settings and mixtures are correct for the product.
Oh, and guys, make sure your cellar is at 12 degrees and turn the gas off when the bar is closed.