Holidaze are here!

Hey all,

We are having our Imperial pint club party today!  I tapped a Cask of bottle Rocket IPA D/h with Summit on the bar in the Jimmy Lapanza Lounge. people are here and having a good time.

The Scotch ale just kicked we cleaned the line and put on our new Ronin Beer.  It is a 35% Rice beer that we used Sorachi Ace a Japanese hop that has a lemon peel flavor to it.  To keep the Japanese flavor profile we added both ginger and horseradish to the whirl pool.  Giving just enough spice note to taste on the first sip and have build slightly though out the pint. 

This is the first of a couple of beers to kick today so all you Imperial Pint clubbers get in here and enjoy some beers!

Cheers,
Tyler

Turkey day is comming...

Hey all,

With Thanksgiving coming fast i thought i was a perfect time for a couple of fun beers.  First off we put on the Mayflower Thanksgiving Ale.  this beer is an 8% abv old ale/american Strong ale that has been aged on toasted Oak just long enough to get some nice Vanilla Oak flavors in the meduim to ful bodied beer.   So nice to sip on during this cool weather we are getting. 

Secondly we put on a Dirty Blonde Cask that we added some fresh cranberries to.  This first cask we ruff copped and the muttled the crainberries.  It added a nice tart finish to the beer, but no color.  So we are making another one today where we are cooking the crainberies in the Dirty Blonde then adding that to the cask.  Hopfully this one will have the same nice tart finish, but pull out some of that red color.  My fingers are crossed.

cheers,
Tyler

Beer left over from Pour-nicopica...

Hey all,

There was a little bit of beer left over from Pour-nicopica on Wednesday.  You can find the beers in the Jimmy Lapanza Lounge on the extra taps.  The Hop Harvest 3 was hit hard and is already gone, but there is still some Pumpkin ale and Oktoberfest Lager ready for the weekend.

cheers,
Tyler

It made it around Africa...

 

Hey all, 

So everyone probably knows the story of how IPA came into existence.  The British were stationed in India and there low abv, low hop, beers were spoiling on the sea journey from England, around the tip of Africa and then to India.  So the Brewers decided to up the hopping and up the abv, both preservative qualities in a beer, and low and behold the beer made the journey.  So that got me thinking...it would take at least 3 months to sail from form England to India... So what would a 3 month old IPA cask taste like.  

So the last batch of Bottle Rocket IPA (brewed in August) I racked off a Cask of Bottle Rocket IPA, dryhopped it with Summit and let it hang out at cellar temperatures...until today.  If you come down the the Jimmy Lapanza Lounge tonight you can see what the sailors were drinking so many years ago. It held up amazingly, still lots of hop aromatic, but the bitterness is subdued just enough. 

Makes me want to do this again!  Let me know what you think. 

Cheers,

Tyler

It's a Battle of the Kilts....

Hey all!

So, it just so happens that our next beer for today's New Beer Friday is Portsmouth Brewery Scotch Ale.  We just tapped the first of two kegs of Smuttynose Scotch Ale yesterday.  So for New Beer Friday it is a battle.  The Portsmouth Brewery Scotch Ale is lighter in color with a little more pronounced smoked character and an added phenolic component really helps cut the cloying sweetness of the finish of the beer. 

But, I leave it up to you, dear reader.  May the best kilted beer win!  Let me know what you think here, on Facebook or Twitter.

Cheers,
Tyler
 

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