Classic: Old-school beers in casks and barrels Don't listen to your beer snob friends: Fizzy light lager still reigns supreme here in the states. Anheuser-Busch InBev ( BUD) and MolsonCoors ( TAP) alone still account for three out of every four beers sold in this country. Throw some Pabst into that equation and you're looking at roughly 80% of the U.S. beer market. That's formidable, but it's also dwindling away like a pitcher of foam from a shaken keg. The two megabrewers each lost 3% of their market share apiece last year as craft, regional and imported beers all gained ground. Craft beer grabbed 5.7% of all beer production last year and 9.1% of all revenue, according to the Brewers Association industry group. Imported beer sales also jumped 1% last year after a 5% leap in 2010. That combined growth means a lot more Corona ( STZ), Yuengling and Samuel Adams in local coolers, but it also means a whole lot of growth for beer styles and brewing and delivery methods once considered marginal among U.S. brewers. Samuel Adams maker Boston Beer ( SAM), for example, recently put some of its increased revenue into expanding its barrel rooms and small-batch brewing facilities in Boston. That's made it easier to brew wine bottle-sized servings of oak-aged, Belgian-style brews that ordinarily wouldn't find a home on the bottling line and to match the efforts of smaller brewers that have made wine-, whiskey- and bourbon-barrel aging key features in their beer portfolios. As for the casks, these hydraulically pumped, smooth-pouring old-world beer vessels may have once been the provenance of Euro pubs or beer-geek bars but are starting to catch on with larger crowds. Forget that they're in just about every brewpub in America: The fact that they're a fixture in CraftWorks restaurants such as Old Chicago, Gordon Biersch and Rock Bottom mean they're giving the onion blossom crowd their first taste of still, slightly less frosty beer. Casks aren't going to be a sensation and there's a reason they've been largely replaced by steel kegs and CO2, but they're becoming a part of the American beer drinker's education and have become a expected amenity in any respectable beer bar. -- Written by Jason Notte in Boston. >To contact the writer of this article, click here: Jason Notte. >To follow the writer on Twitter, go to http://twitter.com/notteham. >To submit a news tip, send an email to: firstname.lastname@example.org.