RyeBock

Hey all,

So the RyeBock hit the taps last night.  It is a new recipe that is loosely based off a Maibock recipe.  I changed the malt profile to include both Flaked Rye as well as Malted Rye.  They both add some very nice body up front to this German Lager.  Plus the natural spiciness of the Rye was enhanced with both White and Black pepper.  enjoy!

Cheers,
Tyler

Sour Brune is Retired on BeerAdvocate?

Hey all,

So for all of you Project X fans out there I am sorry to say that the X w/ Cascade is gone.  Hope you got some while it lasted.  Now to please the Sour Beer fans out there...

The Sour Brune has hit the taps!  We did a sour Kettle with this batch, similar to pHunkin but using different bugs.  With the pHunkin we used strictly Latco which gives you that great topical fruit aromatic with a big puckering sour.  For the Brune we used a blend of Lacto, Pedio and Brett and let it sour the kettle for longer then normal... and I'm loving the results.  The Tropical fruit of the lacto is still there, but there is other funky/earthy flavor and aromatics that the pHunkin didn't have. 

This beer is worth a try!

Cheers,
Tyler

The Holidaze is over...

Hey all,

They holiday season is always a crazy time for the Portsmouth brewery as well as me personally.  But with it all the shopping done, holiday party's attended and unwanted gifts most likely returned by now we can get back to the business of making some Beer!

Over the weekend we the British lost some hold on our tap line up.  Both the English Mild and the ESB kicked.  We have put on a great German Lager in the Munich Dunkel and the next iteration in the Project X series, this one has Cascade all the way through.

The Munich Dunkel is divine!  The crystal malt sweetness hits you first and almost takes over the tongue.  Then just when the thought of the beer becoming cloying almost develops you get some nice toasted cracker flavors reminisce of an Oktoberfest that finishes super clean and refreshing as a lager should.

The new Project X reminds me of a saying I heard a few years back about the thought of opening a brewpub in the 90's.  "All you need is a 7bbl system and cascade hops!"  Cascade is the O.G. Mother Hop of so many of the new huge alpha, west coast, IPA hops that everyone is using these days.  Some times its nice to remember the good old days.  This X come off with a great Grapefruit peel citrus notes with some slight spiciness.  The higher then normal Beta acids comes though with that little aggressive finish to the beer.

Hope you guys enjoy.

Cheers,
Tyler

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