l-r: Hugh Sisson (owner, Clipper City Brewing);
Carol Ann McConaughy and Tom Barse.
You have to understand that this was cask-conditioned beer. It was beer that was still fermenting within a 10.8 gallon stainless steel vessel called a firkin. This was FRESH beer. The point of cask-conditioned beer is NOT to age the beer (even though you could). The point is to serve it NOW, to drink it NOW: fresh, bursting with just-prepared flavor. Storing cask-conditioned beer even for a week, let alone months, seems ridiculous. That's what a keg or bottle is for.
l-r: Stephen Marsh; Tom Barse; Kurt Krol, brewer.