James E. McNellie’s Public House, or as I like to call it, home, is in the midst of setting the local beer scene a’ fire. People of OKC, a revolution is coming. A beer revolution. A true beer revolution. What is it, you ask? It’s Firkin Friday’s. Yes, I said the “F” word…Firkin.
What the firkin is a firkin, you say? A firkin is a type of keg that contains "real ale," also known as "cask-conditioned ale." Cask ales left to mature in firkins and require great care. Unlike most draft beers, firkin beers are not injected with carbon dioxide, filtered, pasteurized, stored in pressurized kegs and served through gas-powered taps that makeup a modern bar beer encounter. Instead the firkin is unpasteurized and unfiltered. This keg-conditioned beer is naturally carbonated, because the beer is put in the sealed keg (firkin) before fermentation is complete. The gas produced by the fermentation is then absorbed in the beer, which produces a gentle, natural carbonation. Serving the beer also requires great care, usually involving a hand-pump installed at the bar. It’s served cool but not cold, ideally at about 55F degrees.
This is how beer used to be served, before the wonders of modernization. A true beer experience. Beer geeks, beer lovers, beer snobs and beer adventurers should try this form of beer drinking. But please, please, please don’t give me the “it’s flat or too warm” thing. The beer is firkin. It’s made to be that way. There has been a dramatic national rise in popularity to Firkins, and this movement is now in Oklahoma.
McNellie’s has enlisted some local and local area breweries to aid their Firkin efforts. Marshall, CHOC, Redbud and Tallgrass have all supplied Firkins. Look for future Firkins from Mustang Brewing and Rogue. Yes, that Rogue.
Firkin Friday’s are every Friday and start at 6 p.m. It lasts until the firkin is blown. I really hope you go try this unique practice, and get a glimpse of beer as it use to be. Great beer, awesome flavors and a true pub experience.
Cheers!
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