“What the Firkin?” Cider House Firkin Weekend!
November 20, 2014
To wrap up the 1st Annual Vermont Cider Week, the Woodchuck® Cider Makers are taking innovation to another level. Not only will they be tapping new, never released styles, but they’ve been prepared in… a firkin! This weekend will be the first ever Cider House Firkin Weekend. Are you finding yourself thinking … “What the firk is a Firkin?” Let us help you out:
A Firkin: A type of keg used for cask conditioning. Firkins can be wooden or metal, and carry one quarter of a barrel, 72 pints, or 9 imperial gallons.
How is this vessel tapped? Well it can get a bit messy! (but messy is fun right?) The keg is laid down on its side, and the spout is driven right through the head horizontally. With only the addition of a breathing tube, the cider will flow only with natural carbonation and gravity.
Lastly… what kind of firkin’s will we be enjoying this weekend? Take a look!
FRIDAY 11/21 – HOT PEPPER: Master Cider Maker, John Matson, will be tapping a firkin of Hot Pepper cider. With a kick and a punch, this style is worth a try! Curious? Be here Friday, 11/21 at 4 pm!
SUNDAY 11/23 – PRICKLY PEAR: Join Cider Maker, Natalia Butler, for the tapping of her firkin, Prickly Pear! The juice comes from the Prickly Pear cactus, which is commonly found in the desert of the American Southwest. The fruit of most Prickly Pear cactus are edible, and come in vibrant magenta, yellow, or green coloring. The juice fermented for Natalia’s cider came from a yellow fruit. The fruit has a taste reminiscent of kiwi, giving the cider a tangy, yet smooth touch. Ready to try it for yourself? Come in on Sunday, 11/23 at 2:00 pm to join Natalia as she taps the Prickly Pear firkin!Back to Blog