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).
They tally six cask-serving places in all of the Washington metro region, including the suburbs, with ten to twelve pumps/engines. (Not on the list: Franklin's in Hyattsville, which may serve too infrequently to be considered regular; and, inexplicably, the District Chop House, and RFD, the sister location to the Brickskeller.) Let's see, here in Baltimore, in no particular order:
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)
3 comments:
Frisco Grille in Columbia has one engine that is always stocked.
Well, yes, and if I'm going that far out, is there a handpump permanently fixed at Victoria Gastro Pub?
Victoria Gastro Pub should be getting a beer engine in the near future. In the meantime we're doing an event with their beer club with a pin of dry hopped Ironman Pale Ale on the bar next week.
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