This Thursday (Nov 5) at 7:00pm we will be holding our first “Firkin Thursday”.  For those of you who don’t know, a firkin is unpasteurized cask conditioned ale, served at cellar temperature.  This means that once the beer is done fermenting it is put into a firkin or cask and refermented to achieve natural carbonation.  Cellar temperature is about 55 degrees.  The name firkin comes from an English unit of measurement equaling a quarter of a barrel or about 10 US gallons.

Long story short, the firkin is basically tapped by pounding a spigot into the front of the keg.  You then open the spigot to pour beer using good old gravity!

This is going to be great event and the first of a weekly tradition.   The firkin will be ceremoniously tapped at 7:00 sharp so if you want to see me get beer all over myself, make sure you are there by 7:00.  I hope to see you!

Here are a few videos to help further explain everything

What is a firkin?
http://www.youtube.com/watch?v=XYAkqaRwwto

More about firkins…
http://www.youtube.com/watch?v=Py7-h_MMgo4

Tapping a firkin…
http://www.youtube.com/watch?v=SUbqGLTuX_s

Cheers,
Chris