It's 3:48 and Friday night is almost here! While this is usually movie night, LJ and I are going to go to Karl Strauss for a keg tapping event. (Sorry Ms. Kitty, I hope you feel better soon)
Since I didn't know what all was involved in a keg tapping event, I went to www.karlstrauss.com for the official declaration.
"What is a tapping party?Long before refrigeration and modern day tap systems were created, beer was cask conditioned in old time kegs called Firkins.
One of our brewers taps a fresh firkin the first week of every month in each of our six Brewery Restaurants. We choose a different beer from our list of favorites so be sure to join us each month to enjoy these unique and limited brews. "
"What makes the cask conditioned beer so good?Cask conditioned beer goes through the same process as the rest of our handcrafted beer until it is transferred from the fermenter to the Firkin keg. Since fermentation is not complete, the yeast is still alive and there are sugars that continue to ferment, or condition, while in the Firkin. It is this secondary fermentation and maturation that produces the rich taste, deep flavor and individuality that you don't find in commercially produced beers."
There you have it, straight from the brewer. Tomorrow I'll let you know what beer was tapped and how it tasted.
Since I didn't know what all was involved in a keg tapping event, I went to www.karlstrauss.com for the official declaration.
"What is a tapping party?Long before refrigeration and modern day tap systems were created, beer was cask conditioned in old time kegs called Firkins.
One of our brewers taps a fresh firkin the first week of every month in each of our six Brewery Restaurants. We choose a different beer from our list of favorites so be sure to join us each month to enjoy these unique and limited brews. "
"What makes the cask conditioned beer so good?Cask conditioned beer goes through the same process as the rest of our handcrafted beer until it is transferred from the fermenter to the Firkin keg. Since fermentation is not complete, the yeast is still alive and there are sugars that continue to ferment, or condition, while in the Firkin. It is this secondary fermentation and maturation that produces the rich taste, deep flavor and individuality that you don't find in commercially produced beers."
There you have it, straight from the brewer. Tomorrow I'll let you know what beer was tapped and how it tasted.
Comments
Post a Comment