Wednesday, July 23, 2014

Every New Beginning Means Something Else Ends: Blog Edition

 Hello Portsmouth Brewery blog readers,

Thank you for reading this blog. Since the first post in March 2008, there have been at least 5 different bloggers who have posted 477 entries. This will be last the post in this Blogger blog and telling you this is its only purpose.

The blog continues on as part of our new website, which is just over a month old, but it's now written on the website directly, so please check this page for all our updates. We appreciate your interest in Portsmouth Brewery and look forward to seeing you at 56 Market Street.



Tuesday, July 8, 2014

Chef Jon Brings YOU These New Summer Weeklies

Just in time for those warm nights when you just don't want to cook, the Portsmouth Brewery proudly presents new weekly specials!  These rotating dishes are available all day long, so stop in at your convenience.

We'll see you at the pub!
Monday: Orange-Mint Cous Cous- Cous cous seasoned with orange zest, fresh mint and saffron, served with bursted cherry tomatoes and grilled cucumbers marinated in yogurt, thyme and rosemary. 

Tuesday: Smoked Pork Sandwich- Spice-rubbed, smoked and pulled pork shoulder, served on a ciabatta roll with corn guacamole, peach slaw and salsa verde 12.95 Meatless Option features smoked tofu.

Wednesday: Grilled Tuna Nicoise Tuna- grilled tuna steak served over local mixed greens with tomatoes, red onions, haricot verts, hard boiled eggs and roasted fingerling potatoes, tossed with a tangy lemon vinaigrette. Meatless option is a choice of either tempeh or roasted tofu

Thursday: Summer Lamb Kabobs- Two skewers of tender lamb kabobs grilled medium rare, interspersed with mushrooms, onions, peppers and tomatoes and served alongside roasted fingerling potatoes and crumbled feta cheese. Meatless Option features tofu kabobs.

Friday: Grilled Pork Tenderloin- Pork grilled to temperature, served alongside sweet corn succotash, potatoes boulangere, and finished with an apricot gastrique.

Saturday: New England Lobster Roll 5oz of hand-picked Maine lobster meat, tossed in a lemon-chive aioli, on a toasted and buttered hot dog bun.

Sunday: Spaghetti and Meatballs Two giant house-made pork and beef meatballs tossed in slow-cooked marinara sauce and served over fresh handmade spaghetti, with a sprinkle of Pecorino Romano cheese. Meatless Option features eggplant “meat”balls 

Thursday, June 26, 2014

Beer and Food Updates...Because That's What We Do!

Chef Jon has just released new entreés for your summer dining pleasure! They're available all over the Brewery, in the Jimmy LaPanza Lounge, both dining rooms and the beer garden. 
         -Char-griled New York Strip, hand-cut and trimmed, grilled to your liking and served with mashed potatoes and creamed spinach. You can also add (for a fee of course) a gorgonzola gremolata or a pearl onion, mushroom and stout demi-glace.
         -Lemon Ginger Salmon: a grilled fillet of Atlantic salmon glazed with a lemon-ginger gastrique over a drizzle of chili oil alongside jasmine rice and sauteéd broccolini.
         -Dijon Statler Chicken: a crispy, seared breast and wing of hormone-free chicken sauced with a  Dijon-ale cream witha  side of garlic roasted potatoes and the vegetable of the day.
         -Mediterranean Pasta: a melange of kalamata olives, sun-dried tomatoes, fire-roasted peppers and roasted, whole garlic tossed with fresh, handmade linguine in a butter-ale sauce, topped with Pecorino Romano curls.

Tomorrow, (Friday, June 26), we've got two new beers coming on tap. A new batch of Oatmeal Pale Ale, made with flaked oats, oat malt and a beguiling blend of Simcoe and Nugget hops. We've got 14 barrels of this silky smooth elixir waiting just for you.

Chef Jon and his team have prepared for a run on our popular Spicy Curry Mussels because Thaizenheimer is back and it might be the most perfect beer-food pairing to come out of Portsmouth Brewery! This American-style wheat beer has been kicked up a notch with infusions of ginger, galangal, lemon grass and kaffir lime leaves; it's just perfect for sunny weather day drinking.

Finally, as of, July 1, you will be responsible for cleaning your own growlers. After more than a decade, we're getting out of the growler cleaning business. We're lucky that our fellow Seacoast breweries have done an excellent job teaching the importance and ways of clean growlers.

Last but not least, we'll be open for Portsmouth's fireworks in July 3!  You can't see them from inside, but we'll be happy to refresh you with a cold beer when the bombs are done bursting in air.

We'll see you at the pub!

Tuesday, June 10, 2014

Growler News

We began filling growlers nearly 15 years ago at Portsmouth Brewery. A lot has changed since then, but nothing more significant than the overall increase in growler culture. We now have eight breweries filling growlers on the Seacoast. Countless beer drinkers, Seacoasters and brewery tourists alike, love a freshly-filled bottle of draft beer and that means overall growler literacy has increased.

 This change in growler culture and awareness has given us an opportunity to change our growler program as well.

Beginning July 1, the Portsmouth Brewery will no longer exchange your dirty growler for a clean one when you come in for a fill. You will be responsible for cleaning your own growler and we know a whole heck of a lot of you know how that works. If not, here are some guidelines.
Cleaning your own growler is important because we will not fill dirty growlers. If we did, the beer would taste bad, leading you to not only think maybe we weren’t good at brewing beer, but you wouldn’t be able to enjoy the beer you just bought. For those of you who aren’t used to cleaning your growler, here are some helpful instructions on how to keep your growler in prime filling condition. We will be checking the bottles you bring in, but beginning July 1, exchanges will stop. Hopefully, you all can begin using the new system now so that cut-off date passes painlessly.

Another change we’re excited to tell you about is a second size of growler. The new bottle, available exclusively at the new Smuttynose Brewery at Towle Farm, will hold 32 ounces of beer, just two pints. We like these for several reasons:
    -They’re a better size for stronger beers.
    -There’s less of a chance that beer will sit in your fridge going flat and oxidizing, because it’s half the size of the classic model.
    -Best of all, you’ll be able to use them at both Smuttynose and Portsmouth Brewery! Each brewery’s logo is on the bottle. When you fill it, we’ll write the brand name of the beer under the appropriate company’s logo, so you’ll know what’s what. The pencil wipes off with a wet paper towel, so the bottle will be blank and ready for your next fill.
    -Each bottle is $2. Fills will either be $6. $9 or $12 depending on the beer. Sales at Towle Farm start this Friday, June 13.

Cleaning Your Growler


1) As soon as you’ve emptied the growler, please give it a few good rinses with water, allowing the bottle to drain fully between rinses. If there are any residual deposits after the rinse, keep going; you don’t want that stuff drying on! You can always clean it later, but a prompt rinse will save you lots of future hassle.

2) Allow your growler to dry completely before replacing the top. Residual moisture can easily lead to residual grossness and neither you, nor we, want any residual grossness in the beer. Residual grossness is also more difficult to clean.

3)  If you slack off (we all do from time to time) and your growler gets gross, you can either clean it with soft-tipped bottle brush and light detergent, or you can buy a fresh bottle for $2. We will also be selling growler-cleaning tablets in both retail stores, for your convenience.

We'll see you at the pub!

Saturday, June 7, 2014

All those folks looking for hops...  We found them!  Come get a taste of our Whipper Snapper Session IPA, Grizzly Imperial Pale, or Lonesome Pale Ale.  Plenty of hoppy beers to curb your cravings!  
Peace and Fermentation!

Tuesday, May 13, 2014

Kate is on the loose!
In honor of American Craft Beer week, Today, until it's gone, we will be serving a rare delight...
2011 KATE THE GREAT!!!!!!!!
Come get it before it's gone.  We have one keg and one keg only!  don't miss out on this opportunity!

Tuesday, May 6, 2014

Chef & Brewer Team Battle

Can our chefs chef?  YES, THEY CAN!  Can our chefs brew? Find out for yourself on Wednesday, May 14, from 6pm-8pm, at the Portsmouth Brewery's next beer social:

Collaboration and Competition combine as each chef/brewer team has created an exclusive beer  to be paired with a special dish. You won't be able to try these beers anywhere else (unless we have a small amount leftover after the social) so make sure you reserve your tickets today.

Welcome Pairing:  A Collaboration
       An assortment of Flavored Popcorns paired with Portsmouth Pale Ale

Team A: Chef Jon Hebert and ex-Head Brewer Tyler Jones
      Duck l'Orange with smashed peas and rosemary roasted fingerling potatoes paired with
      Chocolate Orange Porter

Team B: Chef Dez and Head Brewer Matt Gallagher
      Smoked Lamb Lolli Chops with Tzatziki Nage & a Cucumber Mint Gelée paired with
      Downtown Hazy Brown

Team C: Chef Rolf and Brewer Tyler Sildve
      Nasi Goreng with fresh Vegetables and Shrimp paired with Grischezuan

Dessert: A Collaboration
     Croque-en-Bouche paired with Wheat Wine

There are vegetarian options available, so please let us know your dietary preferences when you make reservations.

Reservations are $35 (including tax and gratuity) can be made now on the phone (603-431-1115) or in person at 56 Market Street.

We'll see you in the Jimmy LaPanza Lounge!

Thursday, April 24, 2014

Ladies and Gentlemen: Matt Gallagher is our new Head Brewer!

Change is in the air at Portsmouth Brewery as Head Brewer Tyler Jones is departing to become part owner and Head Brewer at the newly-formed Black Hog Brewing Company in Oxford, Connecticut. Current Assistant Brewer Matt Gallagher, Tyler’s first hire at the Portsmouth Brewery, will take over as Head Brewer. 

Tyler started at the Portsmouth Brewery as an assistant in 2007 and, after a seven month stint at sister brewery Smuttynose, returned in the summer of 2012 to become Head Brewer.  “As a 21 year old, I looked at the brewhouse during my birthday celebration and dreamed of having a chance to try it out someday. Needless to say, to have brewed so many batches here is an unbelievable dream to have come true,” said Jones. The departing brewer listed Ginga Ninja (his wedding beer), Royal Impy Stout and the historical, botanical beers he brewed with Heirloom Gardener, John Forti, as favorites from his time at the helm.

Matt Gallagher started as a bartender at the Portsmouth Brewery but moved into the brewhouse after less than a year. Asked about his vision for the Brewery, Gallagher doesn’t see any massive shifts on the horizon: “Tyler has done such a great job keeping beers on tap and keeping the quality up, that I’ll simply maintain that. I am however, looking forward to bringing our customers what they most want.” Matt says talking to customers is one his favorite parts of the job and that it offers a great chance to learn his immediate market. “Hops are on everyone’s minds, so I plan on always having an IPA on tap. Many patrons have also given me feedback on our saisons and I’ll be revamping those, as well, while continuing to brew all the rotational beers our patrons love to drink.“   

May 2 will be Tyler’s last day at Portsmouth Brewery. With Gallagher’s experience he’ll be able to hit the ground running, said Jones, “Matt is an excellent brewer. He’s already created a few popular beers, like Night Nurse black IPA and Grizzly Skinner imperial pale ale, and I look forward to drinking all of his new brews when I return to the Seacoast. I know he’s not short of ideas or skill.”  

About the Portsmouth Brewery
New Hampshire’s original brewpub has been serving all types in the heart of Portsmouth’s historic Market Square since 1991. Founded by the folks behind the Northampton (MA) Brewery, the creative cuisine of Chef Jon Hebert seeks to use as many local ingredients as possible in both brewpub standards and internationally-inspired dishes for more adventurous eaters. Beer offerings from Head Brewer Matt Gallagher cover virtually every style as well as other ideas that defy categorization.  The Portsmouth Brewery is open from 11:30am to 12:30am, 363 days a year. 

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

Tuesday, January 7, 2014

5 C's if you please....

Hey all,

you are reading right.  5C's IPA is on and ready to go for the sold out Hops and Heat social tommorw.

As Si and Am say, 5C's if you please.


Friday, January 3, 2014

I blinked and it was 2014...

Hey all,

I hope the Holidays didn't disappoint everyone out there.  I personally had a great time celebrated with friends and relatives.  The Brewery kept humming while I was gone on a vacation.  So now that I have gotten back and caught my breath there are quite a few new beers to talk about.

Sour Fans out there can be excited about the Belgian Golden Sour.  It is a half sour, so the puckering factor is muted just a bit.  Plus the addition of Golden Raisins in both the kettle and the fermenter help round of the malt sweetness just enough.

Krinkle's Krook Stout hit the taps.  It is our take on the Peppermint Chocolate Stout.  The chocolate notes from the Chocolate malt and the Cacao nibs are great.  Plus with the addition of peppermint candies as well as fresh mint to the Brew give you a fresh minty finish to the beer that you don't normal get in a stout.  I mean what else are you supposed to do with all those candy canes left over after the holidays...Make a beer with them!

Night Nurse IPA is on too.  This is the Black Rye IPA that has all the hop resin/flavor that you IPA fans are looking for.  It is one of the beer being showcased in the Hops and Heat Social next Wednesday.  It is going to be paired with a Mole sauce!  Super excited for this event.

Or Bock finished lagering out and is tasting great.  One of those beer we tried to hit as close to style as possible so you can be transported to Germany while drinking it.  The beer has a malty front with a touch of cooked caramel that all finished up so clean and smooth.  Yum.

We are transferring our British IPA tomorrow.  This beer takes traditional British malts and hops and use some American hopping techniques on it.  Bread-y-ness form the way the British malts and yeast play off each other are there, but then the slightly earthy and slightly citrus hops come though on the finish.