I've been to several bars recently that feature a "What's on cask?" section of the beer menu. The menu does not, however, suggest why that particular beer is being held in a firkin and served via the hand-pulled tap.
I do not mean this as a repeat of this question. I am interested in the reasons bars, specifically, might wish to have and serve from firkins, and not just the general difference in beer varieties.
I understand there is a historical nature to this, which might be amusing for some purposes. But I want to know if there are specific effects on the beer itself: storage timing, retention of flavor, temperature needs, pouring effect (slower, no CO2, whatever), and so on.
If the bar offered the exact same beer, one in a cask and one on a regular tap, should there be noticeable differences in the resulting served beer?