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Firkins in Baltimore
February 18, 2010, 1:18 am
Filed under: Local Food | Tags: , , , , ,

Firkins in Baltimore

Alexander D. Mitchell IV, Beer in Baltimore Blog Writer

For those of you not up on local beer culture, Thursday and Friday are often Firkin Days in Baltimore.

What is a firkin and why is it eco-friendly?  Eric Asimov of the New York Times explains that cask ales, or firkins, are unlike typical beers which are “are injected with carbon dioxide, filtered and often pasteurized, stored in pressurized kegs and served through gas-powered taps”.  Instead, firkins are “unpasteurized and unfiltered… naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask”.  Firkins are hand pumped and are served cool rather than cold.  Due to the natural fermentation method, a firkin has a short shelf life when tapped and will only last a few days.

Because folks are looking back to old ways of doing things and are interested in local goods, firkin nights have been popping up in cites across America.  This week you will find Flying Dog Doggie Style Pale Ale, brewed in Frederick, Maryland at Metropolitan in Federal Hill and Olivers Bishop Indulgence at Max’s.  Heavy Seas Siren Noire will be on tap at Alonso’s in Roland Park on Friday.

Can’t catch this week’s firkin’s?  -Don’t fret, you can check in with Alexander D. Mitchell IV, Baltimore Columnist for Mid-Atlantic Brewing News at his blog, Beer in Baltimore, for upcoming events.