The Knack Factory has posted a short video on last week’s Sierra Nevada Beer Camp.
Archive for the ‘Beer’ Category
A new information service called Beer This Week (website, twitter) launched last Wednesday. The weekly email newsletter includes details on beer events, bottle releases, tap takeovers, and a complete list of beers on tap at local breweries.
If the first issue is anything to go by this is something local hop heads will definitely want to sign-up for.
NPR has aired a report on Marshall Wharf’s brewing of Sea Belt, a beer that uses Maine sugar kelp as one of its key ingredients.
At Marshall Wharf Brewing Co. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company’s owner, discovered a beer from Scotland, called Kelpie, made with seaweed.
“If there’s seaweed in Maine and it’s a good product,” he says, “why not try putting it in the beer?”
Piccolo will be holding a beer dinner on July 21st in collaboration with Oxbow and Italian brewer Birrificio Del Ducato. The 6-course dinner will feature beers from both brewers including a set of limited releases from Oxbow.
Del Ducato’s brewer, Giovanni Campari, will be attending the dinner. He’s visiting Maine to work with Oxbow on a collaboration beer.
The dinner is $100 per person, call Piccolo at 207-747-5307 for reservations.
Epicurious has published an interview with Foundation Brewing.
“The biggest change,” he says, “is that something that was only a goal a short time ago is now a reality. You make plans, and when you really get into it, there’s a big difference.”
“How so?” I ask.
“We knew this intellectually,” John says, “but we really learned that when you are brewing, or doing some other task around the brewery, that you can’t leave until it’s done. So if it’s eight or nine at night, and you’re still in the middle of some process, you know you are staying late.”
Bars like The Great Lost Bear and Novare Res have championed beer for years, and now there’s even more to root for: 13 [Maine] breweries launched in 2013 and a staggering 16 more will fling open their doors this year. Sense the excitement and convivial vibe in the city’s tasting rooms, and strike at the chance to taste East Coast Portland’s beer bounty.
The article highlights: Mama’s Crowbar, Rising Tide, Allagash, Bissell Brothers, Austin Street, Foundation Brewing, Salvage BBQ, Maine Beer Company, Pai Men Miyake, In’finiti, the Bier Cellar, Urban Farm Fermentory, and Central Provisions.
The article isn’t yet online but you should be able to find the July/August issue on newsstands soon.
Updated: the article is now online.
Boston Magazine has published their list of the 50 Best New England Breweries. 15 of the 50 are in Maine.
Boston Magazine reports that Bissell Brothers is working on a summer session beer called Baby Genius,
“So, we’re using all Australian hops with high alpha acids, which I’d never really used before Baby Genius. The hop bill is Ella, Galaxy, and Summer, which gives the beer a fruity, floral, melon-y profile. Australian hops are familiar enough without being alienating, but different enough to where it’s going to taste much different than other beers on the market.”
- Sour beer fans take note, Pai Men Miyake is hosting a sour beer tap takeover this weekend called Pucker Up featuring beers from Petrus, Monks Cafe, Jolly Pumpkin, BFM, Loverbeer, Ritterguts, Troi Dames, Evil Twin, Allagash, Harviestoun, Off Color and Cantillon.
- Nosh and Oxbow are collaborating again this year to organize Noshbow—an all day block party on Oak Street. The 2nd annual Noshbow is scheduled to take place Sunday June 29. More details to follow, in the meantime check-out these photos from last year’s event.
The Boston Globe has published an article about Bissell Brothers.
Available in silver 16-ounce cans, The Substance is an aromatic IPA weighing in at 6.6 percent alcohol by volume. While the brew was intended to be the company’s flagship, cofounder Peter Bissell says he never intended to stick with one commercial release for so long. A batch consisting of 180 cases of the bitter, sticky brew typically sells out in two days.
The new episode of Local Brew TV includes a visit to Little Tap House (starts at 22:45).
Today’s Press Herald includes an article about Aroma Joe’s,
No intercoms. No mistakes. No attitudes.
Those three laws of service at Aroma Joe’s Coffee have helped propel the drive-thru coffee company from its first kiosk in a New Hampshire parking lot in 2000 to its plan to have 250 locations by 2020. The Portland-based chain currently has 19 founder-owned locations and three franchised locations.
a bar review of Sebago Brewing,
You can bet there will be at least one bachelorette or bachelor party a week, especially during the summer, and each weeknight seems to be designated for a particular meet-up group. For instance, the German club meets on Tuesdays, the Spanish club on Wednesdays, and recently, a small group of folks readying for the annual Burning Man festival in Nevada began meeting on Thursday nights. They sit by the fireplace.
and an article on Shipyard turning 20.
Shipyard Brewing Company turned 20 on April 24, but the big party will not be until July 12. The company won’t brew any special beers for the anniversary, I was disappointed to hear, but I understand.
The Press Herald has published a review of Silly’s,
And you’ll never see a more funky array of everything from Mardi Gras beads to retro light fixtures, oddball artwork and even a lamp straight out of “A Christmas Story.” Long live Silly’s!
and a bar review of Elsmere.
Elsmere is not just a BBQ joint, it’s a neighborhood restaurant that’s keen on giving back to the community and sticking around for generations. Owners Adam Powers and Jeremy Rush work the line every night, are eager to be part of the South Portland family of restaurants and take a lot of pride in their product. The bar scene is cozy and pleasingly boisterous. Patrons come to watch the game, drink beer, but most of all, chow down on excellent BBQ. There will likely be a 30-minute wait on weekend nights.
The Press Herald What Ales You column reports that Rising Tide will be releasing the 2014 Maine Island Trail Ale today.
Rising Tide’s Maine Island Trail Ale, a hoppy American pale ale that is only 4.3 percent alcohol by volume and perfect for summer drinking, will be launched Thursday at the Maine Island Trail Association’s Small Boaters’ Film Fest in Portland.
If My Coaster Could Talk reports on 2 new Maine laws that impact the Maine beer industry:
- LD1763 now makes it legal for bars to display the ABV of the beers they serve.
- LD1637 addresses issues that had made it difficult to run beer festivals in Maine.
Sierra Nevada’s Beer Camp, a 7-city traveling beer festival will be coming to Portland this summer. It’s expected to draw as many as 5,000 thirsty travelers to the city.
As part of the event Allagash will be brewing a one-off collaboration beer called Myron’s Walk which will be sold as part of a special 12-pack.
Beer Camp will be held on August 1 at Thompson’s Point. Tickets are now on sale.
The Beer Babe has published a report on Foundation Brewing.
On one of the many nights that a blizzard covered Portland with snow, I slowly maneuvered my car – down a mostly unplowed road – to Foundation Brewing Company on Industrial Way. I saw a bright glow from the door to the brewery as I slid into what would have been a parking spot if the lines were visible. Inside, I found Joel Mahaffey, brewer and co-owner, taking some gravity measurements.
The Press Herald has published a review of Thai 9,
This time I colored outside the lines of my so-called healthy eating and order Lo Mein with chicken ($8). The portion was generous and the egg noodles were pan fried with snow peas, napa cabbage, carrot, mushroom, onion and bean sprouts. Ah, the sweet taste of redemption.
and a bar review of Enio’s.
Enio’s Eatery in South Portland is the relatively new restaurant of Laura and Bob Butler. Laura is the sole cook and Bob manages the dining room, in addition to selecting the impressive wine list. If you’re not sure where to try next, put Enio’s at the top of your list.
Today’s paper also includes an article about Geary’s new gluten-free beer Ixnay.