(Manchester, Reading and Tadcaster), brews the UK's second-highest selling beer, the lager Foster's. Other lagers popular in England include Kronenbourg (which also belongs to Scottish & Newcastle) and Stella Artois (which belongs to the Belgian brewery InBev and is brewed at Samlesbury near Preston). Indian cuisine is very popular in England and special lagers such as Cobra Beer have been developed to accompany it. Serving beer Temperature Beer in England is usually served at cellar temperature (between ), which is often controlled in a modern-day pub, although the temperature can naturally fluctuate with the seasons. Proponents of English beer say that it relies on subtler flavours than that of other nations, and these are brought out by serving it at a temperature that would make other beers seem harsh. Where harsher flavours do exist in beer (most notably in those brewed in Yorkshire), these are traditionally mitigated by serving the beer through a hand pump fitted with a sparkler, a device that mixes air with the beer, therefore aerating and slightly oxidising the beer and softening the flavour while giving the beer an attractive head of foam. Cask ale and beer A cask is the traditional method of bulk supply to a pub. The brew is then served from the cask in a cellar via a hand pump, electric pump or by gravity straight from the cask on stillage wherever the cask is kept. Cask conditioned beer is unfiltered and unpasteurized, giving it a limited shelf-life. It lacks artificial carbonation, instead dissolved gas is produced by ongoing fermentation, the gas coming out of solution forming bubbles in the glass. These dispense methods are associated with ale, although there is no technical barrier to serving lager or stout the same way. Most pubs use hand pumps ("beer engines") to draw the beer, whereas stillages are commonly employed at beer festivals. Cask ale and bottle conditioned beer are championed by the Campaign for Real Ale under the name real ale. Prior to stainless steel casks, beer was delivered in wooden barrels, which were lowered to the cellar via a trap-door on the footpath using two ropes wound about the barrels midriff (a parbuckle) to lower the barrel gently down the cellar's ramp. They then had to stand on their sides for a few days so the sediment would settle to the bottom of the belly of the barrel, after which they would