DuClaw Firkin Friday Review

So I went to DuClaw's "Firkin Friday" event at their Arundel Mills location. In brief, at the event they tap a firkin or a cask or "real ale" kegs of particular beers. The casks hold about 85 pours before kicking, and the event started promptly at 5 p.m.

Parking, as usual, was a hassle but I've got a pair of legs and found a spot a few sections over. Once there I was a few minutes early but was able to actually get a seat at the increasingly crowded bar. Two of the kegs were perched atop a counter behind the bar and another one was on the far side of the bar.

The festivities begin with an employee taking hammer to a spigot that punctures the seal of the keg. A little beer sometimes sneaks out as the spigot seals the opening. After that, it's fun time.

They were offering a (cascade) dry-hopped "Hellrazer" pale ale, a casked "Alchemy" oatmeal stout and a raspberry "Misfit Red". I went with the Hellrazer and the Misfit Red. The misfit had a tremendously fresh and refreshing raspberry taste, but it overpowered the more subtle cask flavors. That would be great with or without a cask and I fought it delicious.

Even better was the Hellrazer. The hop flavors really came through (not enough brewers realize just how good pale ales, IPA's, anything freshly hoppy really, taste) and enhanced their pale ale.

Yes there's a tradeoff in carbonation and a cooler temperature, but casked beers are terrific. I'm glad they're not the dominant style here but as a novelty I think we could afford much more than what's offered. Luckily, Baltimore seems to be a hotbed for serving beer in this style that offers a different flavor profile from how a beer tastes when traditionally served.