Two articles in the Food section of today's Washington Post give both a primer about what real ale is (just in case there's a reader of these words unfamiliar with the concept) and a guide to where to find it in the Washington, DC area, written by a Washington Post art critic and the Post's monthly beer columnist (and editor of the Mid-Atlantic Brewing News).
Max's Taphouse (3 engines), Wharf Rat (four pumps, relocated vintage stand from Pratt Street), Bertha's (one pump and plans for regular on-bar firkins), Mahaffey's (one pump), Grand Cru (semi-regular pump), Red Brick Station (one pump, usually running), Pratt Street Ale House (three engines), and I'm leaving off the list places that do only occasional firkins for special events or don't have a proper outlet (Brewers Art, Clipper City). Did I leave anyone off that tally?
(Photo: Ronnie Crocker, Houston Chronicle beer blogger)
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