That time of the week again. Today Blackfoot River Brewing Company has some of their oh so popular Single Malt IPA that has been cask-conditioned pouring from the beer engine. Did I mention they even dry hopped it again while it was in the cask? Well, they did.

Dry hopping is a term describing the direct addition of hops to the beer after the boiling process.  Dry hopping can occur in the fermenter, conditioning tank, or even the keg or cask.  Brewers employ dry hopping in order to increase the hop flavor, and especially the aroma.  This is possible because hop aromas and flavors (from essential oils) are very volatile and dissipate quickly when exposed to heat, oxygen, or the action during fermentation.  Dry hopped beers usually have much more hop flavor and aroma.  At Blackfoot, our Singlemalt IPA has 5 separate hop additions, two of which are dry hop additions after the boiling process.

And for those of you who have been trouble getting some of the firkin beer on firkin Thursdays there is good news on the horizon. The brewers recently ordered more casks and starting April 1st, there will be two firkins available every Thursday.