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.