Tuesday, June 29, 2010

Wheat beers = Summer

Hey all,

We have a slew of wheat beers on right now. We have; Hefeweizen, Belgian Wit, Weizenheimer and the Wheatwine on. Though they all definitely taste much different from each other, I just thought that was interesting. The Wheatwine is getting low and not sure how much time is left for it to be on tap. Hopefully it will last until Friday but time will tell.

Had a good time up at the New England Brewfest this weekend in Lincoln NH. "Good to see you", if i saw you up there. Now we have to start to get ready for the Vermont Brewfest, which is always a great time. So come over to the tent if you are making up to Burlington this year.

See you all soon!

Cheers,
Tyler

PS The new menu looks great! It is up and running today!

Thursday, June 17, 2010

Summer time and the Wiezen is tasty...

Hey all,

The Wiezenheimer is back on tap here at P-brew. A great, easy drinking, American wheat ale. Perfect for a sunny day like this weekend is bringing. As you can see from the in the works section we have the Murphy's law RED our Belgian Wit (WHITE) and the Bluebeery (BLUE) all in the works. I wonder when they are all going to be on tap together?

Yes, it is true. We are working our our beer line up for the 4th of July. But i hope to see you in here for a pint before that!

Cheers,
Tyler

Saturday, June 12, 2010

Happy Market Square Day!

Hey all,

The threat of rain hasn't seemed to effect the mood of you all. The streets are filled with such a positive energy. We can help that with a pint or two to keep the good times rolling. I'm here brewing away on a Saturday so there is even a show at the Portsmouth Brewery for you to enjoy. See ya soon for a pint.

Cheers,
Tyler

Tuesday, June 8, 2010

Gose by any other name...

Hey all,

We are putting on the Gose right now (pronounced "Gose-uh" as in "rose" plus "uh"). This beer is an ancient German recipe that traces its origin to Leipzig, the capital of the German State of Saxony. It is a partial sour wheat beer brewed with coriander and Salt. Salt in your beer! My Grampa and Pepe are looking down and smiling I am sure. I remeber them both shaking a bunch of salt in their Plisners when i was growing up. The Leipzig area of Germany is know for there salt mines, so the water in the area has a naturally high salinity. So to replicate it we had to add salt to our water. We did a partial sour mash for a small portion of the mash for 3 days, and added some coriander towards the end of the boil.

Now i know what you are thinking Sour/Salty/Spicy beer; that sounds really weird. But like all of our beers it is really well balanced and all the flavors are very subtle. I am sure if I didn't just spill the beans you would have to wonder for a long while to figure out what all the flavors you were getting out of this beer. So why not ponder life's questions with a pint of Gose.

See ya soon.

Cheers,
Tyler