Because You Need Something Even More Special....

Portsmouth, our bustling restaurant city by the sea, hosts several restaurant weeks each year, to bring new folks to try our fantastic offerings, while shaking regular diners-out from their usual haunts. We've been a happy participant for many moons and we will be for this fall's festivities as well. Restaurant Week runs from November 7-16.

Executive Chef Jon Hebert and his sous chefs Des and Rolf have crafted this seasonal, pick-three, prix fixe menu for your enjoyment. It's available as long as our kitchen is serving food, for both lunch and dinner. You can even pick your three beers!

RESTAURANT WEEK MENU

$16.95 includes a 3 Beer Sampler

1st course:

Roasted Pumpkin and Goat Cheese Dip with roasted pumpkin seeds and fried pita chips 

or 

Cup of Soup of the Day

2nd course:

Sage and Dunkel-Rye marinated Grilled Pork Chops with apple and beer-braised red cabbage, sweet potato puree and apple cider reduction

or 

Wild Mushroom, Roasted Squash and Beet Risotto with Pecorino Cheese

or 

Sumac-dusted Scallops with spaetzle and a wilted arugula and lentil salad

Dessert:

Warm Gingerbead Pudding with Old Brown Dog Caramel Drizzle

or 

Scoop of Gelato

If you're coming in, don't forget to bring your City of Portsmouth Parking Tickets. We'll take your payment and ticket, deliver it to City Hall and give you a free pint of beer! Who says paying the piper has to be painful?

Options, options! Get your new food options!

Just in time for autumn, the World Series and the Portsmouth Halloween Parade, Chef Jon has unleashed new Cheaplie and Weekly Specials menus for your gustatory pleasure. Check out the line-ups!

Weekly Specials

Mondays: Delicious Veggie Enchiladas stuffed with poblano peppers, onions, black beans, sweet corn, house-made queso fresco and topped with enchilada-ale sauce, jack cheese and avocado cream

Tuesdays: Italian Roast Beef Sandwich- Tender roast beef marinated in rosemary, garlic, oregano infused IPA and served on a toasted baguette alongside house-made giardiniera and basil-pesto mayonnaise

Wednesday: Korean Beef Tacos- Same awesome mixture of house-made bulgogi beef with avocado, daikon, chili paste, house kimchee and cucumber-rice salad; different day!  You can get this meat-free.

Thursday: Old Brown Dog Lamb Tagine- Lamb stewed with Smuttynose Old Brown Dog, Moroccan spices, chick peas and golden raisins, served over herbed cous-cous.  This also available meat-free.

Friday: House-Smoked Baby Back Ribs- dressed with homemade BBQ sauce and served with potato salad, coleslaw and cornbread.

Saturday: Portuguese Seafood Stew- A hearty tomato-ale stew full of linguica, littleneck clams, P.E.I. mussels and local pollack with a grilled baguette topped with roasted red pepper romesco sauce.

Sunday: Stout Meatloaf- Like Mom used to make, but with beer, locally-foraged mushroom gravy and a stout balsamic reduction.

New Cheaplies- best enjoyed in the Jimmy LaPanza Lounge.

Monday: Mushroom Gravy Cheese Fries- if this were a New Jersey diner, these would be called disco fries and they wouldn't be as good.  $1 per order

Tuesday: Dollar Tacos- Your choices of beef, chicken or poblano-black bean.

Wednesday: Sloppy Joe or Lentil Joe Sliders, $1 each

Thursday: Mini Cheesesteaks or Braised Tempeh Sliders, $2 each

Don't forget, every night at Portsmouth Brewery is Parking Violation Night.  Bring your  City of Portsmouth parking ticket and payment in and we'll send it to City Hall and give you a pint!  Civics never seemed so fun, did it?

New beer Friday as well....

Hey all,

With the fun Firkin going on for Firkin Friday I almost forgot about new beer Friday.  Today we are rolling out the 2013 Portsmouth Brewery home brew winner, Kate Rogers, beer... Cherrywood Smoked Porter.

We tweaked the beer slightly, since it was being release in the fall vs summer, by upping the ABV to 7% as well and increasing the body slightly.  But this beer wont disappoint.  It has some nice sweet smoke flavor that its almost immediately followed by some malt and Caco nib sweetness.  But as a good Porter should, this beer finishes quite clean, tempting you for another sip.

I couldn't have picked a better day to release the beer because today weekly special form the kitchen is Smoked Baby Back Ribs.  Talk about a food and beer pairing made in heaven...I know what i am getting for lunch!

Cheers,
Tyler

Firkin Friday...

Hey all,

We haven't had a  Firkin Friday in a while so i thought i would get one out there for you guys.  We have a fun firkin that i know you are going to want to try.  It is the Pumpkin Ale primed with cheesecake.  You heard right it has cheesecake in it from our friendly bakery across the square Popovers.  We did a cask of last year with the cheesecake in it and it turned out awesome.  you will get some vanilla note from the cheese cake itself as well as some nice gram cracker crust flavors in there.  All of them melding so nicely with the slightly spiced Portsmouth Brewery Pumpkin ale.

Dessert in a glass... Hope you enjoy.

 
Cheers,
Tyler 

Weekend Beer fest...

Hey all,

So, this Saturday is the NH Brewfest held out back at Redhook, that I am always excited to attend.

As the web site states, we will be bringing a pin of Oaked Imperial Pumpkin Porter for the VIP session, as well as our Oktoberfest, Portsmouth Pale Ale and Pumpkin Ale for the rest of the general sessions.  However, I have a 4-tap jockybox and I hate to leave a tap open. That's exactly why you should swing by our booth for a sneak peek of the Hop Harvest III, brewed with wet Mosaic hops.  The flavor profile of Mosaic is crazy.  The descriptions we've read cover everything from citrus, pine, earth, herbal, mint, bubblegum, blueberry, lime peel, and black pepper.  I am certainly excited to see what we get from it at Portsmouth Brewery and I hope you are too.

See you on Saturday!

Cheers,
Tyler

Pumpkin is on...

Hey all,

It's Friday so the new beer for today is our Pumpkin Ale.  All the pumpkin beer fans out there stand up and cheer all at once....ready...one...two...three....YES!

I wanted to talk a bit about the history of the pumpkin ale.  I know there is a larger company out there that pushes the Cinnamon/Sugar rim on the Pint of Pumpkin ale.  But like every beer we make, we make sure it is as true to style as possible.  The Pumpkin ale comes from the early settlers of our fine country.  They had been making beer like they had in the old country, with just malt, hops, water and yeast.  But in the early days we didn't have as many malt house across our country and most the the malt was still underneath European control.  So to stretch their malt supply as much as they can the used large quantity of local starchy ingredients to still get the alcohol they were looking for in their beers.  One of those local starchy ingredients was Pumpkin.  So by using a large percentage of Pumpkin in our beer we pay homage to the recipe of our forefathers as well as adding great mouth feel and giving it beautiful orange color.  We do spice it, but very lightly, allowing the spice note to complement the beer flavor of the beer.  I mean, i want my beer to taste like beer, don't you?

Since the original Pumpkin ale didn't have a cinnamon and sugar rim on it; I suggest you come on in and enjoy a pint of Pumpkin Ale like it should taste!

Cheers,
Tyler

Couldn't wait for Friday...

Hey all,

So if you have been noticing I have been doing "New Beer Fridays" for the past few weeks where i put on a new Portsmouth Brewery beer on tap every Friday.  But with the change of the weekly special of the Korean BBQ Tacos to Wednesday I really wanted to pair the Hop Harvest II with it.  So I decided that there is nothing wrong with New Beer Hump Day and put on the Hop Harvest II!

So all you hop heads out there get in here and try this beer.  Big...I mean big, citrus off of the 120# of wet Citras used in the brew. 

Cheers,
Tyler