A pin? It's a size of cask equivalent to 5.4 U.S. gallons, or about 43 pints. A firkin is about twice as big, at 10.8 U.S. gallons.
Gravity-poured? Yes, the old fashioned way of serving beer from a cask. Simply put, you tap the bottom of the cask and let gravity push out the beer. No fancy gas needed.
Just don't do it like this gentleman.
It's more like this.
Inside that pin will be Cask Conditioned Weissenohe Red Monkey Mandarina, a rare dunkelweizen from Germany with flavors of citrus, toast, and biscuit. Owner Daniel Naumko's goal is to tap the pin at noon and let it flow continuously and uninterrupted until all the beer is gone. "I'm doing it because I think it's fun," he said.
"It's a different way to condition beer. Unfiltered beer gets transferred to the cask before secondary fermentation ends to carbonate naturally. Served at cask temperature straight from the pin with no gas pushing it, hence the word gravity poured. Just like bottle conditioning, but in larger quantity."
To participate, head over to their ticketing page to pick out a ticket ($10 plus tax and fees) to be guaranteed a pour. In addition to a pour, ticket holders will be entered into a raffle to win a Salmanazar (9 liter) bottle of 2013 Piraat ale, the famous 10.8 percent ABV Belgian pale ale. I'm told the retail value is around $315. The winner will be announced later in the day. Now that's a party starter.
Naumko insists that you must be at the Pig right at opening time. "Noon sharp! We're trying to set a record of the fastest gravity keg emptying in South Florida. Be a part of Florida's beer drinking history!!"
Doug Fairall is a craft beer blogger who focuses on Florida beers. He is a Certified Beer Server and has been a homebrewer since 2010. For beer things in your Twitter feed, follow him @DougFairall and find the latest beer pics on Clean Plate's Instagram.