Monday, April 14, 2014

Spring Brings New Weekly Specials!

It's absolutely gorgeous outside, which means today is the perfect day to debut our Spring 2014 weekly special menu. The menu is available as of today, April 14, should you need the healthy power of quinoa to finish up your taxes late tonight. 

Take a look below and plan your Portsmouth Brewery visit accordingly.  We'll be glad to see you!

Sweet Potato Quinoa Cakes
Vegetable patties of roasted sweet potato and quinoa with cumin, baked and served with crispy kale chips, house-marinated artichoke salad and avocado cream. (Gluten-Free, Vegetarian)

Pork Schnitzel Sandwich
Crispy fried, tenderized pork loin on a ciabatta roll with dijonnaise, Boston Bibb lettuce and grilled onions.

Jerk Roasted Chicken
A half chicken roasted with a jerk spice rub and grilled with spicy jerk BBQ sauce, served
with sweet potato puree and mango slaw. 

Korean Beef Stir Fry
Tender, thin-cut beef marinated in soy, ginger, pear and beer, served with mung bean noodles, Thai chilis and fresh vegetables. 
Meatless Option: Substitute Marinated Tofu $10.95

Chimichurri Grilled Steak
Flank steak marinated in fresh herbs, garlic, olive oil and mild spice, grilled and served with mofongo and grilled onions and peppers.
Meatless Option: Substitute Chimichurri Fried Tofu $10.95

Crab Pappardelle
Pappardelle pasta with lump crab tossed with fava beans, English peas and a cognac tomato sauce topped with fresh pea tendrils.
Meatless Option: Same great dish without crab $12.95

Traditional Boiled Dinner
Corned beef, potatoes, carrots and cabbage served with yellow mustard and soda bread.

Friday, March 21, 2014

Spring Out of Hibernation at our next Beer Social, April 16

Join our brewers and culinary team as they celebrate the flavors and bounty of spring! Spring can be too easily overlooked on the beer calendar, but there are plenty of delicious styles that are perfectly suited to the thawing season and we're confident the weather will have caught up by April 16!

Space is limited and reservations are $35 including tax and gratuity. You can reserve your seat over the phone, or in person at Portsmouth Brewery now.

Here's the menu:

Opening: Crispy Root Chips (carrot, parsnip, beet, and potato) 
Beer: Kölsch 

1st Pairing: Goat Cheese-stuffed Squash Blossoms & Watercress Salad topped with Blood Orange segments, shaved Radish and fresh herbs 
Beer: Saison Printemps 

2nd Pairing: Asparagus Soup with a Lemon Crème Frâiche 
Beer: Murphy’s Law Red Ale

3rd Pairing: Seared Pork Tenderloin with sautéed Fiddleheads, stuffed Mushrooms and Morel cream sauce 
Veggie Option: Sautéed Gnocchi with Fiddleheads, stuffed Mushrooms and a Morel cream sauce 
Beer: Schwartzbier 

Dessert: Blood Orange Napoleon with Orange Crème Anglaise 
Beer: Belgian Wit

We hope you'll join us at the pub!

Tuesday, March 18, 2014

Belgian Rye Stout....

Hey all,

So we thought up this new addition to our stout rotation.  The Belgian Rye Stout.  I cut back on the roasted malts because i knew that the Rye spice flavor would come off as a similar flavor and i didn't want to make it overly acrid.  Also took the opportunity to add a bit more Brown and Chocolate malts to really give the back end of this beer a little love.  I think it is a great tasting beer where the Belgian yeast and the rye spice hit your first with the lingering coffee/chocolate flavor left in your mouth that you would expect in a stout.  Let me know what you think.


Thursday, February 27, 2014

Firkin Friday is comming...

Hey all,

We are excited for tommorw where the Firkin of the Stoneface collaboration brew gets tapped for the opening bell.  This Firkin of Red Rye IPA has been dryhopped with Citra and Amarillo to stay with the recipe.  But also has the addition of Simcoe to the dryhopping to really make this beer have a huge aromatic.  Come and enjoy...because hops!


Tuesday, February 25, 2014

The Portsmouth Science Café Spring 2014 Series begins March 5

We're excited to host another round of Portsmouth Science Cafés in the Jimmy LaPanza Lounge.  If you're new to the science cafés, you've been missing out on a really cool opportunity.

Presented by NH EPSCoR, The University of New Hampshire and Portsmouth Brewery, Portsmouth Science Cafés bring university level research on timely topics to the general public in a casual setting. In this case, the setting is our own Jimmy LaPanza Lounge.  

Doors will open at 5pm, so you can grab a pint and order dinner before the presentation begins at 6pm. Each café is free and open to the public, which means you have a great opportunity to learn some cutting edge science.  The schedule is posted below so you can plan ahead to get your science on.

If you want to see what the cafés are like ahead of time, a podcast archive can be found here

March 5, 2014:  The Tides They Are A-Changin’
UNH professors Larry Mayer and Diane Foster lead a discussion on sea changes—from ocean mapping in the Arctic to beaches in a changing environment.

Mayer is director of UNH’s Center for Coastal and Ocean Mapping and School of Marine Science and Ocean Engineering and the co-director of the NOAA/UNH Joint Hydrographic Center. He has been chief or co-chief scientist of numerous expeditions, including two legs of the ocean drilling program and seven cruises on the USCG Icebreaker Healy mapping unexplored regions of the Arctic seafloor in support of a potential U.S. submission for an extended continental shelf under the Law of the Sea Treaty.

Foster, associate professor of mechanical and ocean engineering, examines small-scale transport of sediment in response to waves and mean flows (from sand grains to shorelines).

April 9, 2014: Rain, Roofs and Roads:  Hydro-Logical Thinking for a Clean Water Future
Stormwater is rain runoff that flows across roofs, roads or other hard surfaces. The runoff contributes to flooding and can carry pollutants, including road salt and nitrogen, into our rivers, lakes coastal waters. Jamie Houle and Alison Watts of the UNH Stormwater Center will discuss some of the steps communities and residents can (and are) taking to reduce stormwater runoff.

Watts is an assistant research professor in the UNH department of civil engineering. She has a strong interest in sustainable resource management and is currently working with municipal and watershed organizations to develop adaptive management strategies for water resources threatened by land use and climate change. Her research includes contaminant transport in storm water, statistical analysis of hydrologic data; ecological assessment of stormwater wetlands.

Houle is the program manager for the Stormwater Center. His responsibilities include directing and managing the Stormwater Center's growing body of research projects. Areas of expertise include the design and implementation of innovative stormwater control measures, including porous pavements and subsurface gravel wetland systems, low impact development (LID) and green infrastructure (GI) planning and implementation, operation and maintenance, and water resource monitoring.

April 23, 2014: Changing Families, Changing Communities: A Twenty Year Perspective
Sociologists Mil Duncan and Kristin Smith lead a discussion on the changing nature of families, from declining blue collar work to wives as bread winners and economic recession.

Cynthia "Mil" Duncan is founding director of the Carsey Institute at UNH, which she oversaw from 2004 to 2011. Currently, Duncan is the research director at AGree, an initiative bringing together diverse interests to transform food and agricultural policy in the United States. Widely recognized for her research on rural poverty and changing rural communities, Duncan was a sociologist at UNH for 11 years before leaving to become director of the Ford Foundation’s Community and Resource Development Unit in 2000.

Smith is a family demographer at the Carsey Institute and research assistant professor of sociology at UNH. Her research interests focus on women’s labor force participation and work and family policy. Smith has examined women’s employment, earnings, and wives’ contributions to overall family economic well-being; how families cope with economic turmoil due to either economic restructuring or recessions; the low-wage caregiving workforce; and workplace flexibility and policy.

Tuesday, February 18, 2014

Portsmouth Beer Week 2014 starts Saturday!

Portsmouth Beer Week returns for 2014!  Tyler, Brennen, Chef Jon and the rest of our team at New Hampshire's original brewpub have put together an excellent slate of events to celebrate the craft beer culture of the Seacoast.  With the exception of the Big Game, Big Beer Dinner, everything is open to the public; just come on down to the pub. 

Sometime during the week, we'll tap a collaboration beer, Red Rye IPA, that was made with Pete Beauregard from Stoneface Brewing: It's 6.5% and hopped with Citra and Amarillo. Stoneface has just begun brewing and hasn't yet shipped any beer out (as of publishing of this post). We're very excited to share this one with reveling beer drinkers!

In-House Tap Takeover: A some point in time during the week, we'll announce a Portsmouth Brewery Tap Takeover. That's right; no guest beers, just what we make here. It happens once a year during Portsmouth Craft Beer Week, so don't miss out; we'll announce it on Facebook and Instagram.

Feb 22: Lapanza Lounge Imperial Stout Fest: Like black tie dress, we've been saving these kegs for a special occasion and they'll go on tap when we open the Jimmy LaPanza Lounge: Firestone Walker Parabola, Goose Island Night Stalker, Founders Imperial Stout, Oskar Blues Ten Fidy and Smuttynose Imperial Stout.  Tyler thought this would be an excellent way to prime pumps for the March 3 release of our own Royal Impy Stout.  

Feb 28: FIRKIN FRIDAY!! At lunch time we'll begin serving a cask-conditioned firkin of our collaborative red rye IPA, brewed with new kids on the block, Stoneface Brewing.  This cask is dry-hopped with Amarillo, Simcoe and Citra hops because, HOPS!  

March 2: Big Beer, Big Game Dinner (6pm-9pm), an exclusive Imperial Pint Club member event! Chef Jon and his team have really pulled out the stops on this Portsmouth Brewery first.  Reservations are $65 and include gratuity and beer pairings.  It's not too late to join the "IPC!"
              -Wild Boar Country Terrine wrapped in boar bacon with New Hampshire brie, beet-pickled quail eggs and toasted crostinis; Paired with 2012 Wheat Wine
              -Beer-braised Rabbit with creamy polenta, grilled escarole and kumquat compote; Paired with 2013 Scotch Ale
              -Thyme-roasted Elk with potato boulangére, boar bacon, roasted Brussels sprouts and Bordelaise sauce; Paired with 2012 Barleywine
              -Opera Cake paired with an exclusive cask of double-oaked Royal Impy Stout aged on cacao nibs
March 3: Royal Impy Stout release:  Our imperial stout will be on tap at 11:30am, when we open our doors. We're also packaging 2014's release in cage and corked 375ml bottles; it's a classy package for a classy beer. We're only bottling 93 gallons of it this year, a 31 gallons more then last year but still not much, so make sure to pick up your bottles early. Each bottle retails for $10 and there's an 8 bottle limit.  

In-House Tap Takeover: A some point in time during the week, we'll announce a Portsmouth Brewery Tap Takeover. That's right; no guest beers, just what we make here. It happens once a year during Portsmouth Craft Beer Week, so don't miss out; we'll announce it on Facebook and Instagram.

There are plenty of other events taking place during the week.  Smuttynose has a big slate and other breweries and venues do as well, like the Sheraton Harborside and Book & Bar.  Check out the 2beerguys website for more info.

Saturday, February 1, 2014

New Project X...

Hey all,

We just put on a new Project X with experimental hop HBC462.  This is not your "west coast" citrus bomb of a hop.  This gives so many unique herbal and minty flavors to the beer, all with this lingering Grape peel flavor.  Come on in and give it a whir.


Tuesday, January 21, 2014

Beers and Food Around the World on February 12

2014's first beer social, Hops and Heat, was a spicy good time. This write-up on Star Shaped, a blog kept by one of our regulars gives a great account of the kinds of things you can expect when our culinary team (Jon, Des and Rolf) collaborates with our brewing staff (Tyler, Matt and Tyler).

Join us on February 12th, as we go Around the World in five courses of beer and food.  Tickets are available to Imperial Pint Club members exclusively until January 26, when sales open to the public. Reservations are $35 and include gratuity.  Here's the menu:

Departure- USA:  Fingerling potato skins with house-made smoked bacon and aged Vermont cheddar cheese, paired with Cream Ale.  Meatless option: sub tempeh bacon

Stop 1- Czech Republic: Smazeny Syr (Fried cheese with a frissee salad and tartar sauce), paired with Stephan Urquell Pils

Stop 2- Belgium: Endive quiche (endive leaf filled with warm mushrooms and house-made smoked bacon), paired with Saison l'Hiver. Meatless option: sub tempeh bacon

Stop 3- Germany: Sauerbraten (Red wine-marinated pot roast with house-made knoedel and caraway-braised cabbage), paired with Winterweizen. Meatless option: braised tempeh

Destination- England: Blackberry and Current Crumble topped with house-made toffee ice cream, paired with Old Stub Foot Strong Ale.

If this sounds like an event you'd want to attend (and really, why wouldn't you?), you can make reservations with your server when you stop in or give us a call (603-431-1115).  As always, we will be happy to host you for this or any of our other upcoming beer socials.

-March 2: Big Beer Big Game for Imperial Pint Club Members Only
-April 16: Out of Hibernation
-TBD: Not Your Average Garden Party
-May 14: Master Chef Hopped Edition