Better Boozing 2011

Better Boozing: Cask ‘N’ Comfort Mondays at the Hopvine

Once you go cask you’ll never go back.

By Jessica Voelker January 3, 2011

Monday means cask beers and fine soups at the Hopvine

A new year is a time for fresh starts and second chances, or so I hear.

If you’ve ever been burned by less than stellar service at The Hopvine Pub on Capitol Hill, you might consider giving it another shot. I’ve been doing just that for the past few weeks and have been impressed. I’ve had great encounters with the staff and am loving the new menu and the daily soups for which Hopvine is famous—a rich Southwest pumpkin, a celery concoction funked up with roquefort cheese. So right on a cold day.

And there’s this. Every Monday at 6pm, the bar is tapping a different cask from some fine brewer. Go by there for a pint once a week, and you’ll develop your beer palate quickly.

The reason to get excited about drinking beer from a cask, as opposed to a regular keg, is that the beer goes in unfiltered and undergoes a second fermentation in the container. (Keg beers, on the other hand, are filtered and “force carbonated.”) Cask beer is thus always super fresh and usually produced locally because the beer can only last a little while in the container. In other words: once you go cask you’ll never go back.

Happily, Cask ‘N’ Comfort coincides with Hopvine’s happy hour, which runs from 5 to 7pm daily.

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