ast Friday Gianni and I hosted our 2nd Firkin Friday at Cafe D’Alsace on the Upper East Side. It was definitely not your usual cask night not just because it’s a French restaurant serving real cask ale but because we were lucky enough to have the cask and keg version of the highly sought-after Troegs Nugget Nectar IPA. For $10 a patron could try a glass of each and decide for themselves if they like the CO2 forced keg they’re used to or the real deal in naturally carbonated form. It was a unique opportunity to taste them side by side and really get a good sense of how flavorful and complex a well made beer is in cask form.
I can’t wait until next Friday when we will have a firkin of Weyerbacher Double Simcoe – a hop-bomb DIPA.
Truly an awesome night. the differences between the 2 formats really highlights the seconary conditioning that took place in the cask. Rounder, smoother and fuller bodied.