Ah, Finally. Perhaps the final fix to my SAD.
Thanks!

"...but what happens after a cask ale has been fermented is unique.... Cask ale is carbonated with only what the yeast can naturally produce in its special keg"

That isn't a distinguishing feature of cask ale. Anyone who's brewed beer knows that you can carbonate any beer by adding priming sugar (reactivating the same yeast you fermented with), or via CO2 tank. And if you're doing the latter, you can choose exactly how many volumes of CO2 you'd like to dissolve in your beer. You can get the same level of carbonation either way, and if you're using a CO2 tank, assuming you racked your beer into a serving container properly, you'll have less suspended trub (sediment) and no worries about drinking every last drop.

The "Only way" to survive winter?? Sir, your hyperbolic subject is ridiculous on it's face. There is of course locally distilled whiskey also.

It should be noted open fermentation is not unique to cask ales (the Lambic style in Belgium also uses open-air fermenters) and there are different ways of "finishing" cask ale prior to service. Cask ales can also be aged in their casks prior to delivery. Seattle is very lucky to have many practitioners of this art.

Thanks especially for mentioning Machine House, which has been brewing amazing beer for years. It should be noted most (if not all) of their brews are low in alcohol (less than 5% ABV) and packed with flavor. They are true session beers and great introductions to classic British styles of ale (sorry, Brits call it bitter).

@3: Relax, chill out, and have a drink. :-)