Dark to brown...

Hey all,

So this weekend the tap line up changed up quite a bit.  the Rocky Road Stout went extremely fast so I hope you had a chance to come in and give it a try.  I have put on North Coasts Old Rasputin to hold the stout spot down until out Black Cat Stout is ready for you guys.  A Russian Imperial stout sound like a fine beer to drink while the snow and ice is flying outside. 

But if the Impy Stouts are a bit too think for you try the Holidaze Porter.  Again this is a darker beer with out all the body and acrid (burnt) flavors that you would expect from a black beer.  It also tickles you holiday taste buds with some Honey, Ginger and Galangal (Thai Ginger).  The Galangal comes off almost winter green and just tastes like a crisp winter walk in the woods. 

But even if that is too dark the English Mild has just hit the taps as well.  It is a very drinkable, light bodied English Brown ale.  The slight bakers chocolate flavor the hits you with the first sip completely fads off the tongue letting the very clean finish of the beer come through.  At only 4.7% abv it is a great beer for an appetizer, dinner or dissert. 

Those are the tap changes from Dark to Brown.

See you in soon for a pint!

Cheers,
Tyler

Rocky Road Stout...

Hey all,

Since you have had a chance to try to Rocky Road Stout what do you guys think?  Anything that you would want to change the next tiem it is made?  Just the right Fluff aromatic?  Were you hoping for more or less Amaretto Oak characteristic?  Do you like the Chocolate flavor in the beer?

Feedback is always welcome :)

Cheers,
Tyler Jones

Saison...

Hey all,

So i tried out a slight tweak of the recipe.  I added Malted Wheat, Flaked Oats and Barley to add some malt mouth feel with out the sweetness of the crystal malts.  the to change up the spicing slightly adding a small amount of Ginger and Black pepper late in the boil to add some spice note complexity to the spice flavor that is created by the yeast during fermentation.  Small changes, but if you are an avid Portsmouth Brewery beer drinker i am sure you can pick up on the changes.  Hope you guys enjoy!

Cheers,
Tyler

Smoked Malt anyone?

Hey all,

So we had the Smoked Dunkelweizen and the Scotch Ale both go on tap.  Both of these beers have some house smoked malt in them.  Why take the time to house smoke the malt when you can buy smoked malt?  I'm glad you asked.  The bulk of the smoked malt you can buy out there is Beechwood smoked malt.  Yes that is the same wood that Bud uses in their fermentation tanks.  If you have ever had a traditional Rauchbier you know how sharp and aggressive the beechwood smoke flavor comes though in those beers.  When we smoked our malt we used a blend of Apple wood and Maple this year.  This change give the smoke flavor a much more sweet and round smoke flavor. W e used the bulk of the smoked male in the Smoked Dunkelweizen.  But we did save back a few pounds to add to the Scotch Ale for some complexity. The roundness of the smoke flavor makes both of these beers amazing food pairing beers with any grilled meat, bacon and savory dishes  Hope you guys enjoy!

Cheers,
Tyler 

Coffee Milk Stout...

Hey all,

I almost forgot to mention that we have our Coffee Milk stout on tap.  We used the cold water extraction of the El conquistador coffee form our local Portsmouth Breaking New Grounds coffee shop.  Come on in for a breakfast beer!

cheers,
Tyler

Portsmouth Pale Ale...

Hey all,

So i decied the that the "Dirty Blonde" tap needed to rotate a bit more.  Why have a easy drinking beer line sit stagnet with the same beer all year long.  So those of you who have been in more regularly have noticed that the Cream Ale has been poking its head in on that line from time to time.  I want to introduce to you the new beer on that rotation.... the Portsmouth Pale Ale.  The Portsmouth Pale ale is a very light approchable Pale Ale, with a very light body and at 4.5%abv this beer is very drinkable.  With a few changes in the hopping profile giving it a crisp clean hop flavor and aroma giving a nice light hop flavor of citrus hanging on the tounge after the swallow.

What do you guys think?

Cheers,
Tyler

the last of the IPP...on firkin friday

Hey all,

So I regret to inform you that the I.P.P.  has kicked.  It seems that the new beer was well revived by all.  If you didn't get a chance to try it you have one last chance tomorrow for firkin Friday.  We made an IPP pin(a 5 gal cask) with Knob Creek Oak.  Should be a good one.

Cheers,
Tyler

P.S.  To answer the question of the IPP bottles that i ahve been getting quite frequently.  We did bottle it.  It has been in the store a couple of times already.  But it has been going super fast once it hits the shelves.  So keep an eye on the whats for lunch postin on Facebook.  At the bottom it gives what we have in bottles...while supplies last!

Rye-Becky...

Hey all,

Sorry for not keeping you in the loop of the new beer Rye-Becky but we had to keep it a sceret. 

Rod and Becky are some of our long time regulars and Becky was having a suprize...well lets say it was a milestone...birthday in the Jimmy Lapanza Lounge on Sunday.  So for her birthday Rod and I came up wiht a beer that was right in her wheelhouse.  A Rye IPA.  The beer has big rye body and big rye spicyness with some great hop flavorand and aromas from Summit, Galena.  Then the beer was dryhopped with Summit, Galena and CTZ for some extra hop aroma. 

So some on in and try one druing the Frankenstorm.  And if you see Becky say happy bithday to her.

Cheers,
Tyler

What a great weekend!

Hey all,

So this weekend was a perfect weekend to be out and about.  And by the amount of beer changes that happened this weekend, it looks like a lot of you came on in to the Portsmouth Brewery.

The O'fest, Project X and Pumpkin all kicked this weekend and were replaced with Saison d'Automne, pHunkin and Smuttynose's Homunculus respectivly.

The Saison d'Autome is a Saison that we brewed with 100# of butternut squash.  We were sick of Pumpkin getting all the praise in the fall for the only beer you can make with a gourd.  This Saison has really nice body to it from the use of the squash, and a very nice spicy note from the yeast strain used.

The pHunkin is a new beer for us.  It is a American sour Pumpkin Ale.  I promiuse you that it is unlike any pumpkin ale you have had before.  The sour kettle technique gave a very nice fruity tartness up front that mellows as you drink it to a earthy body to the beer.  If you are into sour beers, give this one a try.

Suttynose's Homunculus is a newer big beer from them.  It is a hoppy Belgian pale/ipa and you can read all about it here.  Make sure to share it with your gnomies!

Cheers,
Tyler

You down with IPP????

Hey all,

Some taps shifts are happing.  We have the 3 kegs of Souther Tier's 2X Milk Stout that made it into the state.  the 7.5% abv beer has some nice roasty/coffee flavors of set by a slight sweetness in the finish.

The Oatmeal stout kicked so it is time for the Imperial Pumpkin Porter which is a 9.9% abv pumpkin ale.  We again used 100#'s of beautiful Dickenson Pumpkins from Blueberry Bay Farms in Stratham NH.  Rather then jsut making your normal pumpkin ale we decided to kick it up a bit.  Using a Imperial Porter recipie base and then finishing the beer with Cacao Nibs in the secondary.  Unlike any Pumpkin Beer you have tried.

cheers,
Tyler

Lindz tapping....

Hey all,

We are going to be getting a couple of kegs of Smuttynose's short batch of Lindz in soon.  We will be one of the spots precipitating in the statewide tapping in memory of our good friend Lindsey Altshul on Oct 18th.

For those of you who are unfamiliar with Lindsey I think Smuttynose blog post sums it up pretty well.  Everyone has their memory/story of Lindsey and his passing was sad for many of us.  He will always hold a special spot in my life.  Not only because he was the man who handed my wife her engagement ring at Pepperland Cafe for me.  But his friendship and love for quality food and drink made me realize that i didn't just want to be a brewer for a living -  I wanted to make the highest of quality beer I possibly could for a living!  You are missed Lindz.


Cheers,
Tyler Jones

Fall beers....

Hey all,

The fall beers are hitting the taps hard and fast lately.  We had the HHI go on a little while ago and now in the past two days we have the Octoberfest as well as the Pumpkin Ale on.  All of these beers came out great this year.  The HHI with its wet Cascade and Chinook hops from Maine, has the best of both hops.  Nice big piney aromatic with the citrus rind flavor of the Cascade coming though in the flavor.  It has been drank pretty heavily over the week and is about half gone already so if you haven’t tried it come and get it before it goes away.  

I have a double batch (14bbls) of both the October fest and the Pumpkin Ale so that should last a couple of weeks at least.  The Oktoberfest is true to style having that great Munich malt cracker flavor that dissipates to a very clean finish because of the lagering.  Really loving this beer right now.

The Pumpkin Ale is different then most pumpkin beers out there. The "pumpkin" beers form the big guys out there, more often then not, doesn’t even have pumpkin in the beer.  If you get lucky they might wave a can of pumpkin puree over the mash tun.  They are light bodied and highly spiced.  We take a different approach here at Portsmouth Brewery.  Since we uses fresh pumpkin in the beer we have to wait until the pumpkins are ready.  Which puts us way behind on our release date of the beer...but it is well worth the wait.   We use 100# of Dickinson Pumpkins from Blueberry Bay farms in Stratum.  We shred them and then hand toss them into the mash as we are brewing.  Then we lightly spice the beer to let the pumpkin flavor come though and just give a nice balance to the beer.  

We do have cinnamon sugar available to rim your glass...but PLEASE at least try the beer with out it because it really doesn’t need all the extra accouterments.

cheers,
Tyler

Project X w/Glacier...

Hey all,

The new iteration of the Project X just hit the taps.  We used Glacier all the way though this batch.  It gives a really nice woodsy/piney aromatic.  You get some of that Piney flavor that is combined with hints of Grapefruit flavors on the tongue.  Too delicious to explain...you are just going to have to try it for yourselves :)

Cheers,
Tyler

Fall Gruit

Hey all,

Good to see you all that made the Passport event at Strawbery Banke last night. We were pouring the Fall Gruit on cask in the VIP tent. But even if you didn’t have a chance to get into the VIP tent you can now enjoy the Fall Gruit down at the brewery because it went on tap last night.

For those of you who are unfamiliar to the gruit style here is a little background. Beer has been made for many, many years and using only hops for flavor and bitterness in a beer is a new brewing tecnique.  Back in the Medieval days, Meads and Beers were fermented out with locally harvest herbs and flowers to add some interest to the flavor profile and change up the flavoring from batch to batch. So staying with that mindset I went over to Strawbery Banke Museum and Gardens and met up with John Forti who is the head gardener for them. We walked over the grounds and went from garden to garden harvesting herbs and flowers that were in bloom. We were able to harvest some Horehound, Hyssop, Mugwort, Burgamont Flowers, Lavender, Purple Sage, shade grown Rosemary and of course some Hops off a vine that has been growing for 100 year at Strawbery Banke.

We didn't have the "big three" gruit herbs of Yarrow, Sweet Gale and Marsh Rosemary that you see in most traditional gruits out there. But the herbs we did find made this beer taste amazing. The burgamont flower gives a nice honey sweetness right up front that plays nicely with the malt of the red ale beer back bone. Then the flavors of the Purple sage and Rosemary play so nicely with the herbal/floral flavors from the rest of the herbs.  Get in and try this one.

I am excited to see what is in bloom in the spring!

Cheers,

Tyler

Firkin Friday is heating up!

Hey all,

Want to let you know that today is Firkin Friday.  We have a firkin of the Whipper Snapper that is dry peppered (if that’s a word) with habenaros.  I know it sounds crazy but the flavor is very nice and there is just a linger of the heat left after the swallow. 

What cold be better then a pint of that with 6 volcano tenders?!?!  If you are a Hot and spicy food freak we are having our HOT HOT happy hour today at 6 o'clock today.  It is a first come first serve basis so get here early to reserve your seat.  I have already had a few people swing in to sign up before they headed to work!  Check out the video of your competition, Matt Tarpy, on the face book page.  He isn't kidding around.  If you can eat 6 volcano tenders and drink a pint of the Habenero Wipper snapper faster then the Sultan of Spice him self Matt Tarpy.  You will win a $25 gift card to the Portsmouth Brewery.  Good luck to all who enter.

See you in soon for a spicy pint!

Cheers,
Tyler

It's Pumpkin Ale Time

Matt and Matt were up to their elbows, carving up fresh, local pumpkins yesterday, so I asked them to take a break and give us a sneak preview of this season's pumpkin offerings. Tyler will provide more details later.

Cheers!

Peter

Hop Harvest I...

Hey all,

You are reading right in the in the works section.... Hop Harvest 1 is in the works.  HHII being brewed next week with wet Citra hops!  Big thumbs up for hop bombs!

Cheers,
Tyler

Holding on on to Summer...

Hey all,

We are trying to hold on to summer as long as possible here at Portsmouth Brewery.  It is true that the fall beers are some delectable beverages, but they tastes so much better once there is the fall chill in the air.   So while we still have 70-80oF days we have a few more easy drinking summers beers for you coming up. 

The Bluebeery just went on this morning.  For all of you out there that scoff at the thought of drinking a "Fruit beer" don't knock this one before you try it.  Our Bluebeery uses 60lbs of real blueberries for 7bbls of beer.  So the beer its self has amazing blue/purple color from the blueberries as well as real blueberry aromatic.  Because we don't use any extracts you are not going to get any of that "fake" cough syrup flavors in the beer making it a clean, crisp and refreshing beer.  Not your average blueberry beer, that's why we call it Blue-beer-y.

The Petite Saison is almost ready to transfer.  The 3.75% abv Session Saison in my mind is a new, but old, take on the Saison Style.  Where Saison beers traditionally were made as table drinking beers for lunch time for the french farmhouse seasonal workers.  So making this lower alcohol Sasion is a paying homage to the original, or at least what i think the original, Sasion recipe.  I let the beer ferment out very warm really letting the yeast aromatics and yeast flavors develop.  So you are going to get this big Spicy/Fruity nose on the beer.  Then when you take a gulp you get a very quaffable, extremely light body, easy drinking beer.  Just the perfect beer to quench your thirst after working the sun out in the fields.

Cheers,
Tyler

September Special Events, 2012

Here in Portsmouth, the end of August brings a certain waning. Kids go back to school, the height of tourist season ends and temperatures begin receding to a comfortable nighttime sleeping temperature.

One thing that doesn't wane is our event schedule.  It almost seems like the folks who organize downtown events wait for Seacoasters to get some of our town back to kick-off a September event schedule so full that it's like a clown car- and we've definitely called "shotgun" for the trip.

Here's a brief list of September Seacoast events that we're either sponsoring, planning, exhibiting or attending. We can't go into too much depth about these events because there are so many, but we have included the appropriate links if you want more information.  

Saturday, September 8- Vintage and Vine- We're pleased to be one of the first breweries to participate in Strawbery Banke's food and wine gala fundraiser.  Food from thirty chefs will be available along side of samples of hundreds of wines. 

Sunday, September 9- The Portsmouth Criterium- For the eighth year, downtown Portsmouth is turned into a short course bicycle track.  Join the crowds of onlookers for full day of cycling and fun. Sister brewery Smuttynose reprises its role as title sponsor, but we'll have a tent set-up right by Market Square.  We hope you'll stop by and say hello.

Friday-Sunday, September 14, 15, 16-  Telluride By The Sea- A specially curated program of six films, many of them being shown for the second time in the US, comes The Music Hall direct from the Telluride Film Festival.  Both Smuttynose and Portsmouth Brewery are film sponsors.

Saturday, September 15- Passport- One of the country's most unique beer events returns to historic Strawbery Banke for an evening of curated beer and food pairings, historical characters and fundraising for New Hampshire Public Television.  Passport has already sold out for this year, but it'll be back and even better next year.

Friday, September 21- Clean Water Music Series- Sponsored by sister brewery Smuttynose, this installment of PREP's environmentally conscious music series pulls into the legendary Stone Church in Newmarket, New Hampshire.  King's Highway and Todo Bien will kick out the jams while PREP raises awareness about water quality in our Seacoast community.  Just remember, we can't make great beer without great water from the Piscataqua Estuary! 

Saturday, September 22- Fishtival- Celebrate 400 years of great New Hampshire seafood at Prescott Park with locally caught seafood samples, a touch tank, educational exhibits about the Gulf of Maine, boat tours and a chance to meet fishermen and women who put food on our plates.  

Wednesday, September 29- Seacoast Science Café #1- This free event, held in our Jimmy LaPanza Lounge, brings members of the public together with climatologist Cameron Wake and sociologist Larry Hamilton for a discussion about climate change; what we know and what we believe.  There are three other Cafés schedule through the fall and we're proud to host them all.

Dinner and a Show...

Hey all,

We are trying out a new brewing technique today.  We are brewing two batches of the Cream Ale in the same day!  Big thanks to Matt's for coming in at 6am to get the party started so I am not here until midnight.  But that means you can come in to the brewery for dinner tonight and I should be up in the window brewing away until about 8:00 tonight. 

So for all of those people out there that think the brew system is just a prop....Come on in for a dinner and a show tonight at the Portsmouth Brewery!

Cheers,
Tyler

Crazy beer change over last weekend

Hey all,

So last weekend illustrates a saying that I have been telling people for years at the Portsmouth Brewery.  If you see a beer on tap that interests you, jump on it!  Because there is a great chance then next time you walk in we will have an almost completely different line up of beers.  Here is the Reader digest condensed version of the tap changed that happened from Friday to Monday.

Le Chat Noir -> Black Cat Stout
Project X       -> ESB
Wit2              -> Wit
Dales Pale     -> Smuttynose Shoals Pale Ale

and soon to happen
Smuttynose Star Island -> Mayflower Summer Rye

Cheers,
Tyler

PS  Butch, I hope you can forgive me for not updating the blog sooner :)

Cluster's real last stand is Firkin Friday!

Hey all,

So we have a couple of special treats for you this Friday.  We are going to have Cluster's Last Stand in a pin behind the bar as well as on the beer engine down stairs this Friday (8/17).  Talk about a Firkin Friday!  The hand pulled pints form the beer engine down stairs will start with Cluster's Last Stand dryhopped with Zythos.  Directly followed by Cluster's Last Stand dryhopped with Summit.  Now up on the bar we have a Pin (5 gal cask) for all you hot food fans.  We are going to be gravity pouring Cluster's Last Stand w/ Habanero and Simcoe hops.  Why not have some heat with your hops?

Hope to see you in Friday for a pint.  Possibly followed by some Milk :)

Cheers,
Tyler

Project X......

It's on....If I told you more I would have to kill you :)

Cheers,
Tyler

The Wit2 is on....

Hey all,

I hope you guys enjoyed the Thaizenheimer, and by how fast it went away it looks like you did!  We have replace that line with the Wit2, which is our Imperial Wit bier.  So it has the bitter and sweet orange peel flavors and aromatic of a traditional Wit bier.  but, with 7.5%abv to back up all the sweetness and body.  Yum!

Cheers,
Tyler

"Mott's" Last Stand!

Hey all,

I hope some of you got to come in and enjoy the 2011 Smuttynose Gravitation we had on for the past few days.  If you didn't dont worry we have another great beer to back it up.  "Mott's" Last Stand is on now.  Most of you remember the Clusters Last stand collaboration brew that Tod did with Dave Yarrinton of Smuttynose and Mitch Steel of Stone Brewing Co.  Well, Tod couldn't think of a better beer to brew for his last day here at the Portsmouth Brewery.  So its on ready to drink and we are lovingly calling this batch "Mott's" Last Stand!

Enjoy!
Tyler

I'm Back!

Hey all,

After a crazy first week i feel as my feet are back underneath me and becoming even more excited to keep brewing great bees for you guys.  I now see there is a new blogger homepage set up so once i figure it all out i will be keeping the beer news updated on here for you.  See you in soon for a pint!

Cheers,
Tyler

So long Portsmouth Brewery.......

Greetings beer lovers,
 It is true.... this will be my last post as the head brewer of Portsmouth Brewery. It has been a great ride but my time is up and I hope all the best for the next few years. Tyler will now be in charge and you all know how good he is at keeping things interesting and is much better at keeping you posted on current affairs. So, with a little sadness in my heart I say farewell Portsmouth Brewery. Thank you all for  being a great audience and your interest in good beer. Cheers! Todm

Bluebeery gone... Mayflower IPA for Sundays beer!

Greetings beer lovers,
 Fast as the Bluebeery came..... so fast it goes!! I hope you had a chance to try this years Bluebeery beer cause it has already made it thru the system..... but don't worry there will be another batch during blueberry season towards the end of August.  We also moved the Wit thru the system the other day and have replaced it with our first batch of Berliner Weisse. This batch of Berliner Weisse was the brain child of Tyler who decided it would be a great way to party gyle the extra runnings of the Wheat Wine extract. And so Tyler made a sour mash and left the mash in the mash tun over the weekend and turned the remaining extract into a low gravity sour beer...... Berliner Weisse, a sour low alcohol wheat beer. Weird you say?? Actually this refreshing wheat beer has an extraordinary aromatic of fruit and cream and has a flavor profile of a Lambic style Belgian sour beer. Try it straight for a tart refreshing thirst quencher or add some Chambord for a truly fruity sweeter taste treat. Dean Warden, one of our star mixologists, will be making a raspberry syrup and perhaps a traditional woodruff syrup to add to the experience. As far as the replacement for the Bluebeery beer we have a batch of Gose, another wheat beer, (theme here?) made in the Leipzig style with a touch of sour, some sea salt and a wee bit of coriander for authenticity. Another really refreshing wheat beer for the hotter days of summer. Lastly we are trying a log of Mayflower IPA for our Sunday 11th beer line up. We have always liked the beers coming from Mayflower and I am psyched to try their IPA. So, come on by for a cold crisp beer during this hot spell. Cheers! Todm  

Bluebeery coming on today!

Greetings beer lovers! Looks like the Saison kick last night :-{(} but the Bluebeery is now ready to fill our Red ,Wit, and Blue beer line-up for a patriotic July 4th celebration. Our Blueberry beer is a pale ale made with 60 pounds of IQF (individually quick frozen) Maine blueberries into the brew kettle at flame out and another 60 pounds into the fermenter at terminal gravity. Yeah, that is 120 pounds total in a 7 barrel batch..... like about 1/2 a pound per gallon of beer!! Makes for a pinkish hued pale ale with gentle blueberry flavor and aromatics. The "beer" components play more than the fruit here but there is a certain fruit character in this light bodied pale ale. Enjoy this fruity elixir with some of todays fish offering. Lastly, don't forget to ask your server for or get down to the Lapanza for a taste of Sixpoints Resin as our 11th offering today. Some great beer around this here pub today and most every day. Enjoy the heat and a cold one.....Cheers! Todm

Murphy's Law Red ale back on!

Greetings beer lovers,
 It's been a little while since we've had our red ale on and what better time than this upcoming patriotic holiday to celebrate the birth of our nation than with a Red ale?? For those of you who have not indulged in Murphy's Law it is a red ale brewed in the style of an Irish red...... meaning it is a malt forward full flavored ale with just enough hops to balance the malt character out.  We try to have our Red, Wit(white) and Bluebeery  on for the Fourth of July holiday. Looks like we'll be a wee bit ahead of schedule but the supply should last thru the 4th. So, so long to the Hefeweizen and we'll be seeing you again before we move into the fall line up...... can you believe we're already looking towards the fall? But with the Hefe going away and the Murphy's Law on we're just waiting for Bluebeery to make it's appearance. Shouldn't be too long now as it looks like the Saison is down to a little less than a barrel left. Do enjoy it before it is gone.   On a last note, we're going to try Sunday 11th beer special one more time this Sunday with an interesting hop bomb from our friends at Sixpoint. We've finally received some Resin. Here is what the folks at Sixpoint have to say about this crazy beer: 9.1 %ABV,103 IBU ....
Resin

Whatever flames upon the night.
Man's own resinous heart has fed.

A beer that celebrates the extraction of hop resin for a concentrated yet balanced brew.

Come on in for a Resin on Sunday. Cheers! Todm

Wit and Wild Thang are back!!

Greetings beer lovers,
 We've had a few noteworthy changes to our line up adding some good summer beers. Starting with our Belgian style Wit bier. This great summer elixir is a Belgian inspired wheat beer that incorporates the use of fruit and spices, namely sweet and bitter (Curacao) orange peel, coriander and pepper. The spicing is subtle yet sublime and adds complexity to a crisp light bodied wheat beer.  Like the wheat beers of Germany there is a definitive ester associated with Belgian beer, however one usually associates the banana and clove esters to the Weiss and Hefeweizen style of German Wheat beers. The esters associated with the Belgian wheat beer are more spicy and more " bubble gummy" in the aromatics. This beer a quite refreshing and pairs well with spicy foods. The other beer we have put on  is Wild Thang our wild rice pale ale. Wild Thang starts with a pale ale recipe and we add 25#'s of house cooked wild rice and  20 #'s of a blend of other rices (the restaurant's house blend of rice which includes: Wehani, wild rice, brown and wheatberries pre cooked) then added into the mash per 7 barrels of beer. The enzymes from our barley in the mash break down the rice starches into convertable fermentable sugars and make for a unique flavor profile in conjunction with Sterling hops. This flavor profile is quite fruity with some strawberry and cherry flavors and well as aromatics of the same fruit. No fruit was incorporated into the beer. It is the hops and wild rice that produce this unique flavor. The beer is a light golden color with good mouth feel and notable hops flavors and balance. Be sure to come on down soon and enjoy any one of the fine offerings we have here at P-Brew soon. Cheers! Todm

Heads up for the New England Brew Fest

Greetings beer lovers,
 I hope you all had a great weekend and all you fathers were appreciated.  I noticed that the Wheatwine was not empty and I am just a little concerned not enough people know about the 11th tap. I guess I have to give more notice and perhaps more interesting beers!!
 On another note about drinking beer,  I want to send out a heads up for a beer festival happening in Lincoln-Woodstock NH. The fest is on Sat. the 30th of June and runs from 4PM to 9PM.  Brian and Matt will be pouring our beers and I believe Smuttynose will also be there representing the Seacoast. If you go to their website you can gather all the 411 you need: (www.nebrewfest.com). If you do go say hey to our guys and the Smuttynose folks. Cheers! Todm

Happy Fathers Day all fathers!

Greetings craft beer lovers,
 Hey all you fathers out there have a great fathers day and hopefully some of your kids will buy you a beer! And if you kids are not old enough to buy dad a beer perhaps you'll get your mother to do it!
  So we have a couple of changes to tell you about. The Tuckerman Headwall Alt has run its course and the Old Brown Dog will replace the Alt. And with this change the Shoals will change over to Tucks Pale ale. Some local talent coming coming thru tha taps at P-Brew. Enjoy the fine weather and stop in and have some Smuttynose Wheatwine as well as some of the other beers. Cheers! Todm

Some Changes on the tap line up

Greetings beer lovers,
 Looks like we're starting to move some beer around and we've changed a couple of items. The Belgian style Wit bier has passed thru the system and we have replaced the Wit with our German  style Weiss beer or Hefeweizen. Clove and banana esters waft thru your olfactory glands and present you with a complex yet light offering. We are about the move from the Tuckermans Alt beer to their Pale ale which will make changes with the Shoals. When the "Tucks" Alt beer goes away the Old Brown Dog will come back to the taps probably this weekend. And speaking of this week end it looks like well be pouring a log of Smuttynose Wheat wine for our 11th tap beer. On top of a stellar New England sunshine weekend I have a challenge you folks:  Do some damage on that Wheat Wine and have a great Sunday while you are at it!! Cheers! Todm

Smuttynose Finest Kind IPA back on tap

Greetings beer lovers,
 Can you believe Market Square Day is already upon us?? I can't believe May has come and gone already and here is June!! GET READY FOR A QUICK SUMMER!  So, we enjoyed the Torpedo from Sierra Nevada for the month of May but it is time to bring back the Finest Kind IPA from our brethren Smuttynose. With the addition of Finest Kind we are also running some Tuckermans Headwall Alt for the first two weeks of June and following it with Tucks Pale ale to finish up the month. Here is what the folks at Tuckermans have to say about the Alt - "In 2005, the Headwall Alt was introduced. This is traditional style of altbeir from Düsseldorf, Germany. Alt literally means old in German. Staying as true to the recipe as possible, the Headwall Alt is brewed using German malts, plus German and American hops. Like the Pale Ale, the Headwall Alt is cold conditioned, dry-hopped and krausened in the bottle or keg. Similar to the Pale Ale, the process takes about 30 days".  We are working on some special kegs for July which I have not gotten confirmation on as of yet but I'll keep my fingers crossed for some special beer.  We are gearing up for an active summer season and we have a Hefe, Wit and a Saison along wit lots of Dirty Blonde ready to go along with a great pale ale called Wild Thang made with wild rice. This is a rather unique beer as it has a very fruity aromatic created by the alchemy of the hops, Sterling, and wild rice. The beer has a cherry-like aroma, a medium body and a crisp hoppy finish. You'll just have to wait a few more weeks as Wild Thang just went into high gear fermentation last night. We'll that's all for now. Cheers! Todm 

Smuttynose Wheatwine in for Sunday's 11th!

Greetings beer lovers,
 We have a few logs of 2012 Wheatwine from Smuttynose and we're putting one on this Sunday!  A very unique style of beer, Wheatwine combines the big malty characteristics of a Barley wine with the subtle tart complexities of a wheat beer making a well balanced big beer. This gnaurghly beast weighs in at approximately 11 to 12 % abv with a boatload of hops to (did I already say?) balance it this beer. I've heard from the weatherman that Sunday is a day that will be consumed with humidity and moisture...... read BEER DAY!! Have a great weekend and do drop in for a chalice of Wheatwine. Cheers! Todm

5 C's is on.... WTF is with the IPA's

Oh Yea!! More IPA's
 Greetings beer lovers! So, what is going on with the love of hops? Are you all kind, danky herbalist in a former life looking for the sensi? Long long time ago in another world...... IPA's ruled and so what goes around comes around, I guess! We'll try to keep the till filled with the IPA's. Cheers! Todm

Watch out Pop Corn, White Lightning is here!

Greetings beer lovers,
 What is White Lightning you might ask? It has nothing to do with ever clear, corn liquor nor white lightning whiskey. It is, in fact, Matt's first recipe here at P-brew and is based on a Wit Bier recipe which includes both fresh sweet orange peel and Curacao bitter orange peel as well as some coriander with an amped up hop rate. It is also dry-hopped with Summit and New Zealand Motueka. It is quite tasty and big in the citrus hoppy finish. So Brian, how are you going to top this one??
 Rest in Peace, Lindsey. Todm

Saison season is here as well as Memorial Day!!

Greetings beer lovers,
 So, I don't know if the weekend has snuck up on you the way it did me but this is the unofficial start to summer it's time to bring on a Saison for the start of early summer and what better style to start the early summer of with than a Bier de Miel? This farmhouse ale is one of a number of rustic ales we brew here to entice our taste buds. Made with wild flower honey from Mclures in Littleton NH this beer is not sweet but quite dry and peppery on the finish with a fruity aromatic that has a touch of clove. The hop presence is apparent but not bitter and the body is just a hair above light making for a well balanced and aromatic ale. Be sure to come and have a glass of this delicious ale.... and speaking of delicious Belgian style ales we also will be serving some of Smuttynose Gravation on tap for Sundays beer so you can kill two birds with one stone this Memorial Day weekend. Cheers! Todm

Vanilla Porter frrom Breckenridge for Sunday beer!!

Greetings Craft Beer Lovers!!,
 Well, it has been a great Craft Beer Week here at P-BREW. Lots of devoted craft beer fans here during the week. Hell, we even saw the Alstrom Bros. nursing a wicked hangover on Friday pounding some Gose!! All is good. Thanks for coming out and sharing some fun this past week. We have a teaser for Sundays beer. We 'll be pouring Breckenridge's Vanilla Porter for our 11th tap. Should be nice and easy on those who have had, perhaps, a wee-bit 'o too much fun Sat. PM like all you UNH grads??!! Congrats to all graduates who have matriculated this month and those heading up to the diploma domicile within the next few weeks. Cheers!Todm

Q & A with Annette, Dave and Tod tonight at 6PM

Greetings Craft Beer lovers,
 Tonight we have a round table discussion with Annette from Throwback Brewing, Dave from Smuttynose Brewing and my crew and myself from P-Brew to answer any questions you might have about anything related to brewing. So, all you home-brewers with technical questions and craft beer lovers with and questions you might have about beers and brewing come by and fire away!! We have a delicious line up today and perhaps the '09 Wheat Wine and '10 Barley Wine will last thru the day and still be available for tonight Q and A session. See you tonight? Cheers! Todm

Tap "Re-takeover" Tues

Greetings Craft Beer Lovers,
 Today is the one day, and probably not for very long, that we take over all 10 taps here at P-Brew. Come in and enjoy some aged Barley Wine, Imperial IPA and some aged Wheat Wine. Be on the look out for some type of Black Beer soon..... Cheers! Todm

American Craft Beer Week come to town on the 14th!

Greetings Craft Beer Lovers,
  We are glad to be hosting a few informal events at P-Brew during American Craft Beer week down in the Jimmy Lapanza Lounge: On Monday we have master chocolatier Ann Czaja, from Lindt Chocolate, doing a pairing of 4 Lindt chocolates with 4 of our beers.  Come to the brewery between 6PM and 7 PM and see how we pair beer and chocolate. On Tues. we will be pouring 10 Portsmouth brewery beers in a tap "re-takeover". Be on the lookout for some aged beers as well as our celebration to American Craft Beer week with the 2 indigenous beers styles to America; Cream Ale and California Common. We'll also be pouring our black IPA. Lot's of great beers to celebrate ACBW with. On Weds, again at 6PM 'til 7 PM we have our cheese monger friend Robert Aguilera here who will be pairing 4 cheeses with 4 of our beers. Just come on by and try 4 tasty beers with 4 tasty cheeses. On Thurs.  evening between 6PM and 7PM we'll have a informal Q & A with Throwback brewer Annette, Smuttynose brewer Dave and perhaps a few other Smuttynose brewers alongside me and my crew. All you homebrewers out there bring in your questions on style and anything you might have an interest in to see if one of the aforementioned brewers can help with your queries. On Friday we'll be pouring a pin for Firkin Friday. You never know what we have in the firkin 'til you try it.
 Lastly, we have a log of Smuttynose Gravitation to become the "11th tap" for the Sunday lineup. Well, that 's all for now. Hope to see you here over the American Craft Beer Week celebration. The reason we celebrate ACBW is because of all the craft beer lovers out there. So, here's to you all, you lager lovers and ale aficionados!! Cheers! Todm
PS I recently returned from San Diego after attending the Craft Brewers Conference and the World Beer Cup competition. Wow, there is a whole lotta hops goin' on out there. It seems like every brewery produces about 7 IPA's all with HUGE amounts of hops!! It's an epidemic!

There's is a Deviant in Lapanza today....

Greetings beer lovers,
 Well, not exactly an asocial type of deviant.... in fact we have a log of Deviant Dale's available for the 11th line. Deviant Dale's is an double IPA at 8% abv and around 85 IBU's. Here is what Ocsar Blues has to say about Deviant:"Deviant Dale’s IPA (8% ABV, 85 IBUs) was born at the crossroads, in a juke joint, as if Dale’s Pale Ale sold its soul to balance Deviant’s foreboding aromas of citrus, grapefruit rind and piney resins with a copper ball-of-fire color and inscrutable finish." That said, why not come in and enjoy a beer and some food this afternoon?
  On a unfortunate note the brewing community lost two souls this week. Please join me and raise a glass of fine, well crafted ale to Ben and Darryl. Be at peace. Cheers! Todm

Brett cast off the Bluebird for a Sunday venture...

Greetings beer lovers,
 So, Brett cast off the bow of the Bluebird and she cruised her way into the taps at P-Brew for this Sunday's 11th beer line up. Yep, we got another log of the Smuttynose short batch series "Brett and I", a Belgian style golden ale finished with Brettanomyces, a wild yeast strain, to create this unique beer. If you have not had a "Brett" then you are in for a taste treat influenced by the Belgian brewing traditions.
    On the other front here at P-Brew we had a change over in the line up when the Retro Pale ale moved on and was replaced by our spring Dunkelweizen. This interpretation of a dark(dunkel) wheat (weizen) is enhanced by the use of local maple syrup from Mclure's of Littleton, N.H. The resultant beer drinks with a crisp flavor derived by the German hefeweizen yeast strain, most notably the clove and banana aroma as well as the dark malts adding a complexity found in this style of ale. Don't look for sweetness from the maple syrup because the sugars in the syrup are highly fermentable and leave just a touch of sweetness at the very end of the flavor profile. This is a good beer to enjoy both on a warm sunny day or a miserable rainy Sunday. So, come on down and enjoy a Brett and I or a Dunkelweizen. Cheers! Todm  

Guess what's on tap for Sunday's 11th tap.......

Vunderbar Pils. Here is what peeps at Smuttynose are saying about this lager:

"Vunderbar Pils marks a departure from the last few short batches we have brewed. It's not high in alcohol. It doesn't use any kind of wild yeast, nor is it barrel-aged. It's a beer in the classic, if not archetypal, sense of the word. Best of all, it's blindingly delicious and drinkable. The low bitterness and moderate body make the beer conducive to some serious elbow bending." I hear that is is supposed to be kind of warm on Sunday so why not come down and try a little elbow bending on some Vunderbar? There have been some changes made on our tap lines. The Osiris went away with many great comments about this herbal beer, I am sure we'll be brewing this one again come the summer as it is a clean, crisp, and refreshing ale. As it turns out Osiris was replaced with an equally light and refreshing Hefeweizen which has the typical clove/banana phenolics derived from the German yeast. It is tasting quite nice and does not need the lemon garnish due to its tart wheat character. The other change which is sad to see is the Flanders Kriek blend go away. We'll make it again next year..... it gives you "sour" lovers something to look forward to!! However, replacing the Flanders is one of our big beers the Imperial IPA. It has been aging on dry hops (Chinook,Cascade and CTZ) for the past 3 weeks and has some big attitude. Big malt backbone and some multi-layered hops from bitterness to flavor to some sweet aromatics. It has all the presence an Imperial IPA should have as well as drinkability. Enjoy. Cheers! Todm

Smutty's Brett & I in for sunday!

Greetings beer lovers, We have replaced Star Island for Berkshire Brewing Company's Maibock a malt forward lager coming in at 6.5abv. and 20 Ibu. Brian and Matt tinkered with the Flanders Red and turned it into a FRIEK! Blending last years Flanders that had been inoculated with wild yeast along with some tart cherry juice! Very Very nice! To stay on a sour note, Smutty's Brett & I will be on for Sunday!! Pucker up we got the funk goin on up in here! Cheers! Todm

Osiris Egyptian-style ale on tap now

Greetings beer lovers,
My friend and famous beer scribe, Horst Dornbusch, has been researching a recipe for an Egyptian ale and came to me and asked if I would be interested in collaborating with him on Osiris . I always jump at the opportunity to brew a new beer. This reddish ale is quite similar to a gruit in that is has almost no hops and was spiced with herbs. In the case of Osiris we used some ginger along with dates and honey. The malt used was some floor malted pis as well as some floor malted wheat and some malted spelt. The colored malts used were some crystal malt as well as some dark malts namely some chocolate spelt and some high temp kilned dark crystal de-husked malts. The beer drinks incredibly cleanly like no other beer I have had! It has a touch of malt up front but is not sweet and then finishes remarkably dry. It is as if one is drinking an iced tea like drink but it is in fact a beer at 4.8% abv. What did the Pharos say "To Life" Cheers! Todm

Hey All, '07 Smuttynose Maibock in town for #11

Greetings beer lovers,
You all ( Y'all -hello JT) know what I mean by #11, right? So, on Sundays these past few weeks/months we've been running a log of whatever we can get our hands as an additional beer to our regular 10 beer line-up on and sometimes we get really lucky and find things like Le Freak from Green Flash or some random Smuttynose aged beer. This week we snagged a logs of '07 Maibock from Smuttynose's vintage vaults! Thank you Peter, Dave, Greg, Kevin and Bill. I guess I could thank all of the Smuttynose community for leaving the vaults alone but I won't! So, come on down and have a tulip of some fine vintage Maibock. Prosit! and Cheers! Todm

Le Freak for Sundays 11th beer!

Greetings beer lovers,
Here is a unique offering that combines the best of two of our favorite styles.... a Belgian style Tripel and a West coast double IPA, voila: Le Freak. Here is what Green Flash B/C has to say about Le Freak: "An ‘out of the box’ modern ale crafted by converging two beer styles, Belgian Trippel and American Imperial IPA. Dry-Hopped and Bottle-Conditioned – it’s a zesty brew with enticing American hop and fruity Belgian yeast aromatics.

ALC. BY VOL. 9.2% | IBUS: 101"

So there you have it. Hopefully you can come by and enjoy a chalice of Le Freak this Sunday. Cheers! Todm

Flander makes it's return

Greetings beer lovers,
After much love and attention , and getting the carbonation almost perfect, the Flanders has made it back onto the beer list. It is magnificent in its fruity aromatics (of pineapple and kiwi fruits) and then slaps your masticator right in the jowls without too much pain!! This years version also had the addition of Montmorency cherry juice into the fermentor for an extra tart character that was balanced by a touch of lactose. The result is this delicious version of our Flanders style sour red ale. Cheers! Todm

2012 Portsmouth Restaurant Week Starts Thursday!

 

     Chef Todd and his team are ready for 2012's Restaurant Week season.  Portsmouth Restaurant Week starts this Thursday, March 22 and lasts through the end of the month.  Chef's three course menu is posted above.  

We are proud to highlight that the flounder comes from the Gulf of Maine and winter catch limits have just been raised.  That means the flounder tastes delicious and it's responsibly sourced.

     If you're not familiar with restaurant weeks, they are a great way to highlight area restaurants.  Participating restaurants offer specially-priced and specially-designed menus for the duration of the promotion, allowing diners to explore new restaurants or enjoy something different at their favorite places.

    Next up for Chef: New Hampshire Restaurant Week.  This will be his first turn as a celebrity chef and we think it's not a minute too soon!

See you at the pub!

And then there were 9.....

Hey all,
Sorry about this but I am having a hell of a time carbonating the Flanders Red. It seems to have a mind of its and it would rather not carbonate!! So, I have decided to pull the Flanders off for the night, I plan on ramping up the head pressure tonight and carbonating tomorrow morning. The red will be on tomorrow for he "opening bell". I am truly sorry to disappoint anyone who had their heart set on having a glass of the "sour" today. Let's see what tomorrow brings...... hopefully happiness! Cheers! Todm
PS There is some of the Really Old Brown Dog, which in my humble opinion, is tasting quite delicious with the vanilla and port wood coming on strong to balance the big bold flavors of the old ale. Enjoy

White Birch here for Sunday's treat

Greetings beer lovers,
It has been a while since my last post and I am sorry I have been so tardy. I am happy to report that we will be serving White Birch's Hookset ale for our Sunday offering. Accoring to the folks at White Birch Hookset ale is "inspired by our love of Belgian ales and hoppy West Coast ales. We bring Cascade and Columbus hops together with our house yeast for a smooth Belgian style hopfest". This should be a nice addition to our line up including our Belgian-style Abbey ale which took the place of our Grand Cru. The Abbey (7% abv, 28 IBU's) is a golden ale brewed with mostly pale malts from Europe along with some Belgian specialty malts to give this beer its color and texture. It is not as strong as the Grand Cru and has a touch of sweetness up-front with a very fruity aromatic (of peaches and pineapple) followed by a distinct clove-like flavor that finishes long but not sweet. This fine ale is the last in our four-part Belgian series which incorporated the use of a distinct Belgian Abbey yeast strain. The series started with the Dubbel, the Tripel followed by the Grand Cru and finishing with the Abbey. The yeast strain is the binding force behind all four beers. We hope you liked them. Cheers! Todm

Thank You! Thank You! Thank You!

Greetings All Beer Lovers,

I want to throw a few million thanks out to everyone who attended today's release of Kate the Great. I want to thank Peter and Joanne for all of their efforts to make Kate's release so incredibly easy. I would also like to thank our incredible staff for their attention to detail and taking care of business, and lastly I'd like to throw a big thank you to Brennen R who made it all work. Wow, what an incredible day! I can only hope that everyone had as great a day as they expected. Cheers! and here is to KtG 2013. Todm

KtG come to town on Monday

Greetings beer lovers,
I guess the cat is out of the bag and Kate comes to town on Monday! I am looking forward to a great end of Portsmouth Craft beer Week. There have been some great events and I would like to extend a whole hearted thanks to all those that have helped promote what we strive for everyday.... the knowledge about great beer and what we do in and around the US to make great beer!! Have a great weekend and an even better Monday!! Cheers! Todm

Grand Cru takes place of our Belgian style Tripel

Greetings beer lovers,
Our Belgian style Tripel has gone away...... and replacing it is our Grand Cru. A beer in the Belgian style of "Grand Cru's" has the adage of being one of the finest we brew and this is certainly true with this one! With a little more attention to balance and flavor this bold yet reserved ale has the full-fruit character of other Belgian style ales including a similar aromatic to peaches and pineapples. Along with the 8 percent abv(alcohol by volume) the beer has an lovely light amber to orange hue due to the incorporation of candi-syrup (of the amber persuasion) along with some aromatic malt in the grist profile. To create a wee bit of nuance we added just the slightest bit of white peppercorn and coriander to the finishing boil. The resultant beer has a slightly sweet upfront flavor followed by a medium body and a lingering aftertaste. We hope you find it appealing. Cheers! Todm

Gubna come to the Sunday tap line up!! WHOA! 100 IBU's 10% abv

Greetings beer lovers,
What a week! Kate the Great tix came and went faster than a nude body on a "slip and slide"! Sorry to all those that were not able to procure tickets and to those who bought tickets and did not win.... but that is the chance behind a lottery. I bought 15 tickets and got skunked myself. Oh well, thems the breaks!
Anyway, we were down in DC visiting our daughter over the past weekend and missed out on all the excitement. I heard the Peeper went over well and this Sunday we have an equally great beer Gubna from Oskar Blues. Gubna is an Imperial IPA and here is the scoop on it from the folks at Oskar Blues: "Emphasizing that complexity of character can arise from simple elements, this ale is made with 3 malts and 1 hop. Its light amber color and slightly spicy malt character are derived from the use of German Dark Munich Malt and Rye Malt respectively. North American 2-row barley combines with the other grains to lay the foundation for the hop onslaught to come. Summit hops are used exclusively in the boil for bitterness, flavor and aroma but it doesn’t end there. Post-fermentation dry hopping allows the 10% ABV monstrosity to gently coax the citrus rind and grapefruit aroma to join the 100 IBUs already present. This beer will greet you with a pungent citrus blast, provide a spicy yet round middle and finish with a brisk, clean bitterness." Well, I don't know about you but I am excited already. Do stop in for a tulip of this monstrous elixir. Cheers! Todm

Peeper Ale here on Sunday

Greetings beer lovers,
So, this Sunday we have a log of Peeper Ale from Maine Brewing Co. to add to the line up on tap. Peeper was the first Maine B/C's beer available and is sure to please those with a hankering for hops. A pale ale with heart I like to call it. Lots of resin in this baby. Come on by and give it a go if you haven't tasted Peeper yet and if you have come on by and have one of our tasty elixirs. Cheers! Todm

'05 Smuttonator on tap for Sunday the 12th

Greetings beer lovers,
Wow, it has been a while since I posted and fortunately not too much happened while I was away. I was away for two days doing a little skiing with my bud, Will, from Cambridge Brewing Co. As the title proclaims we, in fact, have a log of '05 Smuttonator here at the pub for taping on Sunday!! It should be awesome. I am anticipating a delicious full bodied amber double bock with some reductive characteristics due to the aging process (but we won't know til we tap it now will we?!) Some other news here is that the Winter Dunkelweizen went by the way of the Doo-Doo bird and was replaced by Murphy's Law Red ale and the 5 C's was replaced by some ESB. A nice easy drinking red beer and an amber beer to help ease the winter blues(?). So, do come by on Sunday to help drink our 11th tap with a glass of Smuttonator. Cheers! Todm

New beers arrive at P-Brew

Greetings beer lovers,

There have been a few changes as of late and one of the new beers we brought on is Righteous Rye from Six Point Brewery out of Brooklyn NY. The Righteous is a strong pale ale weighing in at 7.2% abv with between 51 to 54 IBU's!! Not exactly a pale ale but righteous in it own sense. Big and strong flavors led by the rye malt and hops lend to a perfect winter ale. Check it next to our Winter Rye and see the difference between the two styles..... we did not use as many hops but we incorporated more rye. Two great rye ales on tap at P-Brew now. And speaking of new beers on tap we have replaced our Wheatwine with our Belgian style Tripel. Going from 9.9% abv down to 9% abv was a small price to pay for a truly fruity aromatic (like Juicy Fruit gum) Triple brewed with authentic Belgian ingredients such as yeast, malt and candi syrup. This fine ale has a sweet upfront flavor with a medium mouth-feel followed by a spicy peppery flavor brought on by the unique yeast the beer was fermented with. Lastly we replaced the Coffee Milk Stout with our good old standby Oatmeal Stout. Over 100 pounds of both malted and flaked oats add the softness that quells the acrid flavor usually associated with the high roasted malts used in making stouts. Well that's all for now. Don't forget to come on in for the Sunday special 11th beer line up which will be Six Point's Sweet Action. There might even be some folks mingling down in the Lapanza Lounge during the big game tomorrow along with some tasty treats! Go Pats! Cheers! Todm

OOPS! Sweet Action never made it to the taps!!

Greetings beer lovers! Turns out we were a wee bit pre-occupied this past Sunday cleaning the brewery a to make it a little more efficient and a little less cluttered......and forgot to put on Sweet Action from Six Point out of Brooklyn, NY. Here is what they have to say about this beer...... "Sweet Action is an idea, a concept. It is a simple representation of what makes beer great-the marriage of barley and hoops, in harmonious balance for your mind, body and soul. The experience is transcendental." The color is golden amber @ 31-33 IBUs and 5.2 % abv. This is a tasty beer and why not make a trip to the pub this Sunday and experience transcendence!! Cheers! Todm
PS Growlers will be available on March 5th but no Kate will be put into those growlers!!
PPS Go Pats!

5 C's is finally here!

Greetings beer lovers,
Yes, it is true 5 C's IPA is finally on tap. It was sad to see Clusters Last Stand take a bow but there will be more..... However, what we have lined up now is quite delicious and here is the run down of new beers..... Along with the 5C's is a very limited stash(2 kegs)of Ruthless Rye IPA from Sierra Nevada which will replace Finest Kind 'til Ruthless is gone. Ruthless Rye as the name implies is a Rye IPA that is hoppy and delectable with it's unique rye malt aroma and flavor finished off with the signature Sierra hop character....resinous and floral. We have a touch of Bigfoot also from Sierra to be followed by our Winter Rye which is quite different from the Sierra Nevada Rye product as we were going for full mouth feel and body to assuage the cold winter(?) chill and a good balance between the rye and hops. The Winter Rye weighs in at 6% abv and will pair well with the pasta and meat selections here at P-Brew. Do stop in and try our new offerings. Cheers! Todm

Clusters Last Stand...... good to the last drops!

Hey All,
Looks like everyone loved the Clusters Last Stand as there is less than a keg in Serving Tank #10!! Looks like we'll have to brew another batch soon! There is also a wee bit of the cask of CLS dryhopped with Tomahawk (delicious!) So, all you resin lovers who wanna get your tongues in a tizzy get on down here as the Cluster Last Stand won't probably make it thru the night..... which brings me to our line up for the next few days(?) which will include Winter Rye a burly full bodied Rye Ale brewed for winter ( read big mouthfeel!) and some 5 C's IPA (14 BBL). So all you hopheads around the area will have some hoppy IPA to enjoy. By the looks of how the IPAs are moving the trend is certainly not slowing down at all!! Cheers! Todm

Sweet Action for Sunday

This Sundays extra beer for the line up is from our friends at Six Point brewing in Brooklyn. The beer we'll be pouring is Sweet Action which happens to be a well balanced golden ale. I'll let Six Point tell you about the beer "Sweet Action is an idea, a concept. It is a simple representation of what makes beer great-the marriage of barley and hoops, in harmonious balance for your mind, body and soul. The experience is transcendental." The color is golden amber @ 31-33 IBUs and 5.2 % abv. This is a tasty beer and why not make a trip to the pub this Sunday and experience transcendence!! Cheers! Todm

Look Who's Coming to P-Brew!

Actually, it's not really who but more of what's coming to P-brew...... It is a log of vintage Smuttynose '04 Barleywine for our Sunday special. This is a once in a blue moon type of beer because of the vintage being '04. Here is what Smuttynose says about this extraordinary ale.... "Our Barleywine is rich and malty, with hints of fruity esters and a well-hopped finish. Enjoy this hearty ale with fresh fruit and ripe cheese on a cold winter’s night, or lay it up and savor it with a friend for a special summer treat." Or in our case lay it up for 7 or 8 years and enjoy it during the cold days of January. Come on in and enjoy a chalice of this warming elixir this Sunday. Cheers! Todm

What a Line up for tonight!

Greetings beer lovers,
Looks like Thurs the 19th is finally here and we'll be hosting Mitch Steele from Stone Brewing Co. for the release of Clusters Last Stand IPA (a collaboration beer between P-Brewery, Smuttynose Brewing Co and Stone Brewing Co. This IPA was loosely based on Ballentine IPA recipe which Mitch has been researching. It also turns out that this collaboration was the 1st (we think) Skype collaboration. How cool is that? Anyway, we have a keg of Ruination and a couple of Arrogant Bastards to put on tonight as well as Clusters Last Stand. When they are gone they are gone and it will be business as usual. Hope to see you here around 5:30-6 tonight. BTW Clusters will be on for a few days we think? Cheers! Todm

A wee change to the lineup

Greetings beer lovers,
We saw the last of our Saison L'hiver go away last night but found a lost keg of our Saison Printemps to replace it. This well balanced Saison was brewed in March for the springtime ("Printemps" in French) and has a typical Belgian aroma with an intense peppery flavor usually associated with Saison style beers. There is only one keg of this baby so do make the effort to come in and have a bubble glass of this well aged golden elixir before it's gone. Cheers! Todm

Dogfish Head redux this Sunday

Greetings beer lovers,
This Sundays "extra tap" beer offering is a double whammy of Dogfish Head beers. We have some Burton Baton, an oak aged IPA, and some Palo Santo, a big brown ale aged in Palo Santo wood. The folks at Dogfish Head remark about Palo Santo that the aging tanks are made of "exotic Paraguayan Palo Santo wood" which add a complexity of caramel and vanilla to this burly ale. The tanks are also the largest wooden brewing vessels since Prohibition in America and make the folks at DFH very excited. "We have wood. Now you do too" they have been known to say. So come on by this Sunday and warm your soul with some big gnaurghly beers!
On another note, this Thurs. the 19th we'll be debuting a collaboration brew Dave Yarrington from Smuttynose and I did with Stone Brewing Co's Mitch Steele. Mitch and the crew at Stone have been researching IPA's and will be publishing a book about IPA in the near future. We have brewed an "old school" style IPA derived from an old Ballentine IPA recipe. We took some liberties but used the grist, malt, profile and the hopping rates, and we used Cluster and Bullion from the olden days and added some Tomahawk for that incorrect P.C. thing..... the beer being called Clusters Last Stand. Again, come on by and enjoy a pint or two of old school IPA on Thurs and say hey to Dave, Mitch and I. Cheers! Todm

Gravitation this Sunday

Hello beer lovers,
We have a log of Smuttynose Gravitation for this Sunday's additional beer tap. This years Gravitation is a "big, dark ale is brewed using a variety of Belgian specialty malts along with 200 pounds of raisin puree per batch. The resulting flavor is a viscous mix of dark fruit, rum, toffee and raisins balanced with aromatic fruitiness of the Belgian yeast. This beer has a starting gravity of 23 degrees Plato". Now, how about a big juicy burger accompanied by a lovely tulip of Gravatation? Come on in for some Sunday fun and perhaps hit the Lapanza Lounge for one of the Wild Card games and a beer or two. Cheers! Todm