Every Friday, to celebrate the great tradition of drinking real, cask-conditioned ale, Barley’s taps a firkin.
Technically a firkin is an old English unit of volume equal to about 1/4 of a barrel. At Barley's our firkins are just about 5 gallons. We dispence our firkins the old-fashioned way-by gravity. We tap the firkin with a spile on top to let air in and then open the faucet to fill your pint. Once tapped, this form of ale is extremely perishable so we only allow the firkin to be consumed for only about 40 hours. Luckily, many times the firkin empties in about eight.
Firkin Friday is our way of saluting the past and honoring the way beer has been tapped for hundreds of years. Come in every friday and try what we have on tap.
August 22, 2014
An Imperial Brown Ale aged on Madagascar vanilla beans and Cacao nibs
Style Guidelines: A beautiful deep brown, the dark malts compliment the organic cacao and the fresh Madagascar vanilla provides a pure vanilla flavor and silky mouthfeel. A healthy dose of pale malt makes this beer a full bodied deliciously drinkable Imperial Brown.
Rotation Schedule: First batch brewed April 2013
Food Pairings: Definitely goes well with chocolate and rich, sweet desserts. Can overpower some main courses. Stands up to filet mignon, foie gras, smoked meats, and grilled chupacabra. Long aged cheeses such as Gouda and cheddar also go well.
Color: Chocolate Brown
Blend: British pale, crystal, caramel, wheat, chocolate malt, black patent malt
Original Gravity: 1.080
Estimated IBUs: 50
Alcohol By Volume: 7.6%
First Tapped: April 2013