I recently had the opportunity to sit down with Bryan ‘Bucky’ Buckingham, head brewer of 23rd St Brewery in my lovely hometown of Lawrence, Kansas for a chat, followed by a firkin keg tapping of Bucky’s Imperial Black Ale, a killer derivative of IPA. For the uninitiated, a firkin is smaller than a regular keg and clocks in at 9 imperial gallons, or approximately 10.8 US gallons. The beer is refermented inside of the keg, giving it some unique qualities that one wouldn’t otherwise get from beer force carbonated by normal means.
See below for our chat:
BeerGenius: Interview with Bryan Buckingham – 23rd St Brewery from Jameson Huckaba on Vimeo.
Here’s a quick walkaround of the 15 barrel brewery (produces 30 kegs per batch), and me tapping the firkin keg:
Thanks to Bucky and Matt of 23rd St Brewery for having me out. Check them out on the web at http://Brew23.com, and drop by if you’re in the area!
Cheers.
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I wish you would have asked Buck questions about how the rising cost of hops is going to effect the industry — in particular, small breweries. I’d love to know more about the economics of beer.
Great piece. Well put together. Very Cool.