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
Wednesday, October 10, 2012
Friday, October 5, 2012
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
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
Wednesday, September 26, 2012
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
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
Sunday, September 16, 2012
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
Friday, September 14, 2012
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
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
Thursday, September 13, 2012
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
Cheers!
Peter
Friday, September 7, 2012
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
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
Monday, September 3, 2012
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
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
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