The next first firkin is going to be a tasty one. It comes from the first beer we’ve made with our coolship. This Land Beer was open fermented in the barn loft above our brewhouse with a house blend of Virginia Saison yeast and Brettanomyces. The beer has no hops. Instead, it was infused with Wheatland Spring farm grown basil and rosemary, along with lemons. While transferring from the coolship to our fermentation vessel, we fed the beer 10 pounds of honey from our friends at Lovetown Honey, just up the road in Lovettsville. The beer tank conditioned for a month before being racked onto juice using blackberries from our friends @lostcornerfarm 15 minutes away in Leesburg. The beer refermented for two weeks in the firkin with the blackberries to create natural carbonation and a smooth, multi-layered, living Land Beer for a delicious summer treat.
New going forward: First Firkin Saturday! The first Saturday of each month, we’ll be offering a one-day only special firkin beer. It’ll be tapped minutes before pouring and only available that day. Follow along for updates!
What’s a Firkin?
A Firkin is a type of beer keg used to create what is traditionally known as Cask Ale or Real Ale.
How’s it work?
The beer inside the Firkin is alive. Come again? A few weeks ago, we transferred actively fermenting beer into the Firkin to capture natural carbon dioxide within solution. This does a few things, but our primary aim is to create a silky, smooth, and highly drinkable ale. Given the way it’s produced and the complex, nuanced flavors it wants to express, the beer is best enjoyed between 40-55 degrees F. Our Firkin beer is unfiltered, naturally carbonated, and matured inside of the vessel.