Today, pouring off the beer engine, a tasty firkin of Double Black Diamond Stout! Don’t miss out! And don’t forget the Brewer’s Lunch at noon, leaving only one question unanswered: will the beer engine be pumping by lunch?
Its Firkin Thursday!
June 17th, 2010
Its Firkin Thursday, and its Firkin Good!
May 13th, 2010
Just sitting down for a pint of the Cask-Conditioned Bourbon Barrel Aged Scottish Ale (say that ten times fast) at the Blackfoot. We’ve all tried the IPA on the firkin, and well most of the others too. But if you made it down a few weeks ago for some of the Bourbon Barrel Aged Scottish and enjoyed it, be sure to make it down today for some of the firkin. I will attest, its firkin great!
Its Firkin Thursday!
April 22nd, 2010
Phew, finally getting back to doing some posting. Sorry loyal readers, but the nice spring weather had lured me into playing disc golf (more commonly known as folf) instead of sitting in front of the screen, but I’m back! And so is Firkin Thursday. This week at the Blackfoot taproom we can expect some Cask Conditioned Tartanic Scottish Ale. It has been aging in bourbon barrels for quite some time now, I’m guessing over two months, so it should have some good bourbon and oak kick to it!
Its Firkin Thursday!
March 25th, 2010
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.
Its Almost Firkin Thursday!
March 16th, 2010
I typically try to save this post until Thursday, but this week there is something so awesomely special going on that I just couldn’t wait. Plus I figured I would give you all some advance notice so you can start thinking of ways to duck out of the office at 2pm this Thursday. The Blackfoot River Tap Room will be showing off its last firkin of Cask-Conditioned Bourbon Barrel Aged Stout! The last one they had was at the Cool Dog Ball and won Best in Show. If you missed it last time, make sure to make it down this week because this brew is heavenly. Seriously, screw ambrosia, this is the beverage of the gods. Get there early because it will go fast!
Its Firkin Thursday!
March 4th, 2010
Alright guys, its Firkin Thursday and we all know what that means. Today Blackfoot River Brewing will be putting a firkin of cask-conditioned North Fork Organic Porter on the beer engine down at the taproom. Get there early to make sure you get some!
Its Firkin Thursday!
February 18th, 2010
Its firkin Thursday guys, so get ready to head down to Blackfoot River Brewing’s taproom to get in on some of this week’s firkin of cask-conditioned Mardi Gras Red. They open at 2pm and the firkins have been going fast, so get there early!
