Did you know that Dual Citizen Brewing Company features a different firkin on our beer engine all of the time? Our cask program allows us to infuse different flavors into your favorite beers from our menu. We add fruit, hops, spices, and other adjuncts to a production beer in a special keg and allow it to naturally carbonate and absorb the flavors over a two week period. Cask beers traditionally have a slightly lower carbonation than draught beers and are served at 55℉. The combination of warmer temperature and lower carbonation allows the nuances of the flavors to fully present themselves, providing a completely unique drinking experience. Each firkin is a one of a kind creation and once it’s gone, it’s gone. Check out our list of upcoming firkins to make sure that you don’t miss out on any of these limited edition beers!
A firkin is a cask used by British brewers for delivery of cask-conditioned beer to the pub. A firkin holds a quarter of a barrel (9 Imperial gal; 10.8 US gal, 41 l). A firkin was originally coopered from wooden staves bound with iron hoops, but is now more commonly made of stainless steel or aluminum. Like all proper casks, it has a hole in one of the curved sides, to which a wooden or plastic bung (“shive”) is fitted when the cask is filled. There is a smaller hole in one of the flat ends, or “heads,” of the cask, which is also bunged. The bung is knocked out by the tap when the cask is broached. Although other sizes of cask are also used, the firkin is by far the most common.
A beer engine, also known as a hand pump, is a uniquely British dispensing device that is specifically appropriate for traditional cask-conditioned ales. The beer engine is a piston pump that allows the casks to be kept in a cooler cellar below the bar and the beer to be pulled or drawn up to the bar. Cask-conditioned beers have lower carbonation than standard beers because they are usually served at about 11°C to 14°C (approximately 52°F to 57°F). If a cask-conditioned ale were served through a standard dispensing system, the gas pressure and colder temperature would increase the carbonation of the beer, which would then lose its ideal balance of flavors.
Winter: Cromwell: Baltic Porter w/ Chilis (2/13)
Next | Iglehart: IPA Dry-Hopped w/ Jarrylo (2/27)
On Deck |
In the Hole |
Have you seen the barrels on racks in Dual Citizen Brewing Company taproom? They’re not just for decoration. We are carefully aging new beers in our barrels all of the time to create layered, decadent beverages for your enjoyment. We use a variety of barrels that have previously contained wine or spirits such as whiskey, tequila, or gin. We age our beers anywhere from 1 to 6 months depending on the style of beer, the quality and condition of the barrel, and the flavor profiles we are trying to achieve. When the barrels are full of liquid, temperature fluctuations throughout the day naturally cause them to expand and contract, or “breathe”. As the barrels breathe they gradually exchange liquid held in the wooden staves for liquid in the barrel. This allows for the release of tannins from the wood and residual spirit from the previous occupant to mingle and blend with the beer that we have chosen to condition. As the barrel-aged beer approaches maturity, our brewers taste the contents more and more frequently until they determine that it is just right. Due to the nature of the process and the raw materials, every barrel is different and produces different results. We finish the process by blending all barrels from a group into one batch before carbonating and kegging. The result is a unique beer with depth and complexity that cannot be imitated or duplicated. Ask your beertender what’s new and upcoming from the DCBC Barrel Program and make sure you don’t miss out on our next one-of-a-kind release!
As the seasons change, so does our taste in beers. Dual Citizen Brewing Company offers two different seasonal beer programs to keep up with changing tastes and weather patterns alike.
SEASONAL LAGER PROGRAM
Dual Citizen Brewing Company brews four different traditional lagers throughout the year. Each of our lagers is fermented for a minimum of 4 weeks before being cold-conditioned for a minimum of 8 weeks. This long process allows for the lager yeast to properly clean up the off-flavor-producing byproducts that occur during fermentation, creating a crisp, clean tasting beverage. There is no shortcut or substitution for this process and we feel that our patience and commitment to quality speaks for itself when you drink these beers. Ask your beertender about our current lager offering!
Spring- Myrtle: Doppelbock
Summer- Pelham: Pilsner
Autumn- Raymond: Oktoberfest
Winter- Cromwell: Baltic Porter
SEASONAL PALE ALE PROGRAM
In a nod to our Dual Citizenship in the Twin Cities; Saint Paul and Minneapolis, Dual Citizen Brewing Company names all of our beers after street names located in both municipalities. When we discovered the seasonal streets in Northeast Minneapolis, we decided to have some fun with the idea. We wanted a beer that could be similar each time but change enough to reflect the seasons, so our Seasonal Pale Ale program was born. Each of the 4 beers uses the same base malt, Minnesota-Grown Pale Malt from Maltwerks in Detroit Lakes, while featuring a different set of hops or adjuncts meant to reflect the character of the season. These beers are released on the Winter and Summer Solstices and Spring and Fall Equinoxes respectively and only available throughout the season. Ask your beertender about our latest Seasonal Pale Ale offering!
Past Seasonal Pale Ales:
2018 Spring: Pale Ale – Mandarina Bavaria and Huell Melon Hops
2018 Summer: Pale Ale – Summer and Zythos Hops
2018 Autumn: Pale Ale – Freshly Harvested Chinook Hops
2018 Winter: Pale Ale – Spruce Tips and Juniper Berries
Dewey: Kettle Sour Program
We here at Dual Citizen Brewing Company love sour beers, but the restrictions of our production facility make it very difficult to safely produce large quantities and varieties of sour beer in house. Sour beer is made using a variety of different bacterias, some of which are very aggressive and pose the risk of contamination to the rest of our fermentations. The Dewey: Kettle Sour Program allows us to replicate some of the flavors found in sour beers safely in our brewhouse. A kettle sour is a beer that is soured in the brew kettle for a period of 24-72 hours before the souring bacteria is denatured during the boil; the resulting beer is then allowed to ferment using a more traditional yeast strain. We introduce Lactobacillus Brevis into the kettle and allow it to produce lactic acid for a couple of days before boiling and finishing it off with our house American Ale yeast strain. The result is an easy drinking table sour with just the right amount of tartness. We’re also big fans of variety, so rather than make the same beer every time we choose to feature a different flavor adjunct in each batch of Dewey. This keeps things interesting for us and provides a never ending supply of delicious sour beers for you! Ask your beertender about our latest offering in the Dewey: Kettle Sour Series!
Past Dewey: Kettle Sours
Dewey: Kettle Sour w/ Tart Cherry
Dewey: Kettle Sour w/ Salted Watermelon
Barrel Aged 750mL Bottling Program
We’re excited to announce our brand new 750ml bottle program! We will begin releasing our series of specialty and barrel-aged beer in shelf stable glass bottles. We feel that this is the perfect format for some of our rarer and special edition beers and we can’t wait to show you what we have coming down the pipeline this year as we expand our barrel program. We will be releasing the first three installments over our anniversary weekend. See below for details.
DAYTON: Wine-Barrel Saison, ABV: 8.0% IBU: 25 SRM: 7, Aged 3 months In French Bordeaux Red Wine Barrels. (1/24/19)
B.A. GRAND: Imperial Stout, ABV: 10.0% IBU: 60 SRM: 45, Aged 4 months in Vikre Sugarbush Whiskey Barrels. (1/25/2019)
B.A. CROMWELL: Baltic Porter, ABV: 8.0% IBU: 30 SRM: 34, Lagered 2 months in Vikre Sugarbush Whiskey Barrels. (1/26/2019)
(Must be purchased and off our premise by 10pm)