Cask news
For the first time since I began brewing in the States an entire batch of my Dark Horse Mild has been put in cask rather than being carbonated. This makes me a very happy brewer! What might also surprise you is that the entire batch is destined for the D.C. market with beer going out to ChurchKey, Commonwealth Gastro Pub, RFD and the Wonderland Ballroom. Cask ale is certainly alive and well and I think the market will continue to expand as more drinkers discover the pleasures of fresh, naturally conditioned ales. Max’s are soon to be adding an additional 2 beer engines and Victoria have started serving casks by gravity pour on the bar at many recent beer club nights (and will hopefully be adding a beer engine in the near future). Frisco Grille have similarly increased their cask output by adding a Thursday night cask on the bar in addition to their regular beer engine offering and Bertha’s have started offering a cask on the bar on the first Thursday of the month. Metropolitan Coffee House & Wine Bar also continue to offer an excellent variety of casks on their regular Thursday firkin night. Good news, I think you’ll agree, for the discerning “real ale” drinker in the Baltimore-Washington area!
