Blend-a-rifica...

Hey all,

Yes it was time to put on the Aged Flanders Blend. This is another very limited beer where we are not bottling or selling growlers. So you are going to have to come in to the P-Brew to try some of this. This is a blend of this years Flanders Red with a three year old Old Brun, two year old Flanders Red and a one year old Flanders Red. All the aged beers have the addition of a lambic yeast strain to at the start of the aging cycle. Plus we added some tart cherries. It is as close as we could come to making a true Kreik Lambic. Most definitely worth a try.

As i mentioned earlier it is a very limited amount, so I might not wait until the weekend to come give it a try. Because like the Black IPA it might go very quickly.

Cheers,
Tyler

PS On the Black IPA train of thought. Since the small amount I made when Tod was on vacation went over so well, we are going to brew a full batch of it on Friday.

One more IPA...

Hey all,

The Bigfoot kicked last night and changed over to Stone IPA. So we do have a few IPA's on right now. Ebeneezer's just started their Hop Fest on 4/20 so why not have a few IPA's here at P-brew for you to try. The Stone IPA is a relatively well balanced IPA for a west coast brewery. It still has that huge citrus flavor but almost has enough malt to balance it out.

The cask changed as well to the Le Chat Noir w/ Grand Marnier Oak. I was looking forward to this cask making on line, and it doesn't disappoint. It has a nice oak flavor as well as a almost orange peel flavor that blends so nicely with the roasty/chocolate flavors of the Le Chat Noir. Enjoy it while it lasts.

cheers,
Tyler

Lots of changes..

Hey all,

So even though the weather doesn't feel that way, summer is coming. One of the signs i look for is how often our tap line up changes, and it is happening quickly. So here is the run down.

The 09' Wheatwine changed over to Sierra Nevada Bigfoot that we were sitting on for 6 months or so. We only have a couple of kegs so be ready for a switch on that line sooner then later.

The Cream Ale is now gone and was replaced by a Black IPA. "Black IPA? What is that?" Well i am glad you asked. There is this great German malt called CaraFa II. It is a dehusked, high roasted malt that gives great color with out the roast flavor. So add some of this to our IPA recipe, changed the hopping slightly. BAM! You have a dark beer with the body and hop character of an IPA. Again I made a small batch of this just to see how it would be received.

To keep the IPA trend alive, the Whipper Snapper was replaced with the Imperial IPA. The Imperial IPA is on the other end of the IPA spectrum from the Whipper. Big, bold and hoppy. enjoy.

Cheers,
Tyler

PS I almost forgot to mention that if you missed out on some hop rhizomes we have them back in stock in the store. We have Centennial, Cascade and Glacier that you can grow at your house.

Thoughts from Sanibel

Greetings Beer Lovers,

Tod here from southwest Florida while on vacation. Touché to Tyler for his blog about our guests, Cornileus Faust from Miltenberg, Germany and Horst Dornbusch from the US. Horst brought up an interesting point during our international brew session. The point was: how would the two beers we brewed be received by two very different audiences. Beer culture in Germany is very traditional and the United States beer culture is very inquisitive. Whereas the Germans readily accept traditional beer styles, such as the hefeweizen, dunkel, pils, or helles; American beer drinkers are looking for more experimental beer styles. I'm pretty sure the 5 C's and Pils we brewed will be anticipated with baited breath here in NH. On the other hand, the German beer audience is used to traditional beer styles and will probably not be accepting of a dry-hopped, hopped-forward beer, like the 5 C's because it does not adhere to the German purity law, the reinheitsgebot. So, that's what I was thinking about today while I wasn't supposed to be thinking about work.

Anyway, I will sign off anticipating two very wonderful beers.

Cheers,
TODM 

German aproved

Hey all,

We just said goodbye to Cornelius Faust, the Head brewer of Faust Brewery (Brauhaus) in Miltenberg Germany. When Tod was in Germany he brewed with Cornelius at Brauhaus Faust, so we thought we would return the favor. Luckily, Horst Dornbush, a brewer turned journalist and long time friend of Tod, was showing Cornelius around New England before he had to head back to Germany. Cornelius spoke really great English, but some brewing terms didn't translate that well. So Horst helped with that plus was one more head in the mix for Thursdays brew. Which was helpful.

But first, on Tuesday Cornelius brewed his first IPA ever when he helped us brew the 5 C's IPA. He loved the smells coming out of the kettle and hop back. They were totally different then the traditional German hop aromas he is used to. He took copious notes and I wouldn't be surprised if you see and IPA style coming out of Brauhaus Faust soon.

Then on Thursday we got to brew one of his recipes. The Faust Pilsner. This gave us the challenge of doing an upwards infusion mash, on a system that really wasn't set up for it. But with the four heads working, of brewers from both sides the the Atlantic, we were successful. We made a very traditional German Style Pils that is just starting fermentation now but should come out to be around 4-4.5% ABV. Yes, it is a lager, so you all are going to have to wait about 7-9 weeks for this one. But it will be worth the wait.

Cheers,
Tyler

Let the sun shine in

Hey all,

Winter must be over because we kicked the Winter Weizen. We brought back the '09 Wheat Wine kegs again to tide us over until the Imp IPA is ready. So enjoy the '09 Wheat Wine while you can.

The Belgian Dubble also went away. So we replaced it with another Belgian style beer, our XX Bitter. The XX Bitter has the malt and hop profile of an ESB but we ferment the beer with a Belgian yeast strain that brings out the malt sweetness, and you get the Belgian fruity flavors as well. Another of our "hybrid" beers that we make here at Portsmouth Brewery.

Cheers,
Tyler

Oui Oui..

Hey all,

It's true the Stout has changed to Le Chat Noir, ah oui oui. It is our Black Cat stout but we used a Belgian yeast strain to ferment it vs our traditional house ale strain. It is so amazing to see the changed between a beer with only one ingredient changed. Though the yeast is a BIG one to change. It has much more fruity flavors that help mellow the coffee note quite a bit and smooths the beer out. Come on in and give one a try!

Cheers,
Tyler

No April Fools Joke here

Greetings Beer lovers,
Thursdays post was no joke! We are really bringing back the Cream Ale! We brewed 7 BBL. for opening day with the Bronx bombers! So get yourself a seat at the bar, either upstairs or downstairs in the Lapanza Lounge, order up a Cream ale and have at it like it was 2006! This offering is a very limited engagement with the Cream, so when it's gone..... you know the saying it's gone. Who knows if and when it will return. In any event we hope you enjoy it. Cheers! Todm

Happy April Fools Day

Hey all,
We have been asked so many times so we thought we would do it.
For Opening Day we are bringing back the luck of 2004.
We brewed a batch of Cream Ale and and putting it on!

Go Red Sox Go!

Cheers,
Tyler