Archive for the ‘Beer’ Category

Interview with Heather Sanborn

Friday, July 31st, 2015

The Portland Phoenix has interviewed Heather Sanborn, co-owner of Rising Tide.

KB: You have a small rack of barrels aging in the back of the brewery. Will that be a bigger part of your model going forward, or are your barrel-aged beers more of a side project?
HS: I think that remains to be seen. Right now we don’t have more space for barrel aging, but that’s about to change. We have a 8,000 square foot warehouse in Westbrook that’s coming online in about three weeks. We just hired somebody to manage it and we leased a box truck that we’re going to use to bring things back and forth. So we should have a lot more space for barrel storage soon. Then it’s really just a process of ramping up that barrel program over time. It takes a long time to build up a successful barrel program at any kind of scale.

Cantillon Zwanze Day 2015

Friday, July 31st, 2015

cantillonzwanzeNovare Res is one of a select list of bars worldwide participating in this year’s  Cantillon  Zwanze day. Get to Novare early on September 19 to try this year’s beer.

Peak Organic’s National Reach

Thursday, July 30th, 2015

The Boston Globe has a report on Peak Organic’s expansion into markets across the country.

Peak products are now available in cities beyond New York; they’re all along the East Coast and in California, reflective of their 29 percent overall growth in 2014. Cadoux credits the expansion to thriving restaurant scenes in Miami, Washington, D.C., San Francisco, and Boston, and a sales staff focused on selling the brew as a good beer for food.

Under Construction: Fore River Brewing

Thursday, July 16th, 2015

The Forecaster has published an article about Fore River Brewing(twitter, facebook, instagram) and the new brewery they’re building in South Portland.

Anastasoff, the former landscape contractor, owns the property and used to store up to 1,600 tons of salt during the winter. After selling his business and repurposing the space, the garage will eventually serve as the brewing area, which will be fronted by a large sliding barn door, in keeping with the “rustic, industrial look,” he said. 

According to the article, Fore River hopes to open in October.

Interview with Austin Street

Friday, July 10th, 2015

The Portland Phoenix has published an interview with Austin Street Brewery owners Will Fisher and Jake Austin.

KB: Stylistically you’re all over the place, but your favorites seem to be hop-forward ales and brett-fermented funky stuff, will you focus in more on specific styles once you have the big system?

J: I definitely have plenty more ideas and I know we’ll end up doing new beers at some point, maybe sooner rather than later. But stylistically, yeah, we’ll probably hone in on more light, dry, hoppy stuff, clean fermented, and then just do even more brett stuff. Typically any new beer you see from us now is going be a brett beer, I would say. Maybe push into some more true sour stuff, kind of flirting with the edge with some tart sorts of beers.

Under Construction: Dirigo Brewing Co.

Sunday, July 5th, 2015

Tom Bull, former owner of Portland-based Bull Jager Brewing, will be launching Dirigo Brewing in Biddeford later this year, according to a report from The Beer Babe.

Peak IPA?

Wednesday, July 1st, 2015

The Beer Babe, aka Carla Jean Lauter, has penned an article for The Bollard that asks “Are we reaching peak IPA?

For those new to craft beer, IPAs can be hard to swallow. It takes awhile to warm your taste buds to their bitterness, and I often run into folks who need help finding beers on a tap list that “aren’t really hoppy.” As the IPA revolution rages, that’s becoming harder to do. Giving consumers a variety of entry points, whether that be through fruit beers, lighter beers, or other styles, is the smart way to convert and retain new craft-beer patrons.

Under Construction: Fore River Brewing

Monday, June 8th, 2015

Fore River Brewing(twitter, facebook, instagram) has started construction on their brewery. Their building is located in the Cash Corner section of South Portland across Veteran’s Memorial Bridge.

Selecting a Beer Festival

Tuesday, June 2nd, 2015

The new issue of The Bollard provides some great advice on how to decide which beer festivals to attend and which should get a pass.

I used to hate beer festivals, but over time I’ve learned that they’re not all created equal, and some can be fantastic. A well-run festival is a social event where you learn things, a chance to try new beers and meet new people. It can be just as much fun as going to a concert. A poorly planned event can turn out to be a bro-fest promoting beers you already know too well. The tricky part is figuring out how to separate the hops from the chaff, so to speak.

Farm Use of Brewery/Roastery Byproducts

Monday, May 25th, 2015

Today’s Bangor Daily News includes an article on how brewery and coffee roaster byproducts are being used by Maine farms.

Average beer drinkers and java junkies probably don’t ponder the waste byproducts generated during the production of their favorite drinks.

However, behind the scenes, organic matter produced during brewing and coffee roasting processes is becoming a farming and gardening staple — an effective, low-cost alternative to commercial fertilizer and feed.

Source: Rabbits & Sustainable Breweries

Sunday, May 17th, 2015

Today’s edition of Source in the Maine Sunday Telegram includes articles on the increase in rabbit farming,

Central Provisions usually has a rabbit-based dish on both the lunch and dinner menu, like a rabbit confit panini and a smoked rabbit salad. Gould goes through about 45 pounds of rabbit a week. Other high-end Portland restaurants that serve or have served rabbit include Hugo’s, Petite Jacqueline, Emilitsa (in phyllo with spinach and feta) and Sur Lie. Up the coast, it appears on the menus at Primo in Rockland and Francine Bistro in Camden.

and the steps Maine brewers are taking to be more sustainable.

Since water accounts for up to 95 percent of beer’s content, Nathan Sanborn of Rising Tide Brewing Company says his company’s sustainability efforts focus on water conservation. His team monitors water usage and has consolidated equipment-cleaning procedures so less water and cleaning chemicals can be used to sanitize more gear. These efforts have helped the company cut usage by 35 percent.

Wired: Wild-Fermented Beers

Thursday, April 2nd, 2015

Allagash features prominently in an article in Wired magazine about wild-fermented sour beers.

A few miles north of Portland, Maine, inside Allagash Brewing Company’s gleaming fluorescent-lit beer factory, a heavy door leads into a climate-controlled room lined with barrels full of aging beer. Past those barrels, behind a second, smaller door, is one of craft brewing’s most sacred spaces. In here, the thrumming industrial drone of bottling lines and keg washers fades away. Wooden casks stand silent sentry. Dust hangs heavy. Cobwebs lilt. The owner of Allagash, Rob Tod, sets a small green bottle of beer on an upturned cask. Its contents were aged in this very room. He pops the cork and pours a fragrant, foamy measure into a yellow plastic KOA coffee mug.

Best Brews: 21 Breweries, 101 Beers, Beer Madness

Friday, March 27th, 2015

Boston magazine has published their list of the 21 best breweries in New England. It includes Banded Horn(17), Marshall Wharf(16), Oxbow(6), Maine Beer Company(5) and Allagash(2).

Men’s Journal has posted their list of the 101 best beers in America which includes Bissell Brothers Substance and Allagash Interlude. Portland’s own Greg Norton, owner of the Bier Cellar helped assemble the list.

Finally, Maine Today has kicked off their Maine Beer Madness bracket survey.

Tenant Brewer Bill

Thursday, February 5th, 2015

The Press Herald reports that the state legislature is considering a bill that would enable brewers to lease excess production capacity to up to 9 tenant brewers.

Sen. Justin Alfond, D-Portland, has introduced a bill that would allow large breweries with excess production capacity to form tenant agreements with as many as nine smaller beer companies to lease brewing time on their equipment – large brewers can host only one tenant brewery now. The arrangements would lower overhead costs for host brewers and reduce taxes for tenants.

Interview with Rob Tod

Wednesday, January 28th, 2015

Eater Maine has published an interview with Rob Tod, founder of Allagash Brewing.

When you started the company in 1995, legend has it you couldn’t give Allagash White away in bars because of the public’s and the industry’s unfamiliarity with Belgian styles. What was the worst response you got?
I used to walk into bars and restaurants with samples and the first thing they said is, “What’s wrong with it?” That was the common response. I got used to it. You just spend time trying to educate people: “Hey, this is a traditional Belgian style beer. It’s supposed to be cloudy ’cause it’s unfiltered and that contributes a lot to the quality of the beer.” Even if I could talk someone into a draft line it was generally the worst selling one. Accounts weren’t familiar with the beer and neither were customers. It was a long slow grind, the first ten years. Probably the first twelve years, really.

The Salt: Brewers Gone Wild

Sunday, January 25th, 2015

NPR’s blog The Salt has posted an article about Allagash and wild fermented beers.

The team at Allagash has been experimenting with Brett and other “nontraditional brewing microbes” (for making wild and sour beers) for about a dozen years. The first time the brewers discovered that an ambient strain of local, wild Brett had contaminated a barrel of beer, “we panicked!” Perkins recalls. “We learned quickly that the character was very unique.” So they isolated it, cultured it and created a small but ambitious wild beer program that puts Brett on center stage.

IPA Releases: Swish & Epiphany

Tuesday, December 30th, 2014

swishBissell Brothers will be releasing a batch of their double IPA, Swish, in cans this Saturday starting at noon. They have 80 cases on-hand and their will be a limit of three 4-packs per person. Swish is 8% ABV and is made with Citra, Mosaic, Simcoe and Apollo hops.

Foundation Brewing will have their first production batch of Epiphany on tap at their tasting room starting at noon on Wednesday. Epiphany is an 8% ABV India Pale Ale made with Columbus, Cascade, Citra, Ella and Mosaic hops.

We indulged in our desire to create an IPA that personifies the vivid flavors that can be coaxed from the hop cone, painted on a canvas of soft malt that allows the flavors to shine through.  Extensively hopped in the kettle and in the fermentor, we spared nothing in making this beer.

Bissell Brothers

Tuesday, December 30th, 2014

The Business section in today’s Press Herald includes an article about Bissell Brothers Brewing Co.

“It was tough going and we’d truly exhausted all the money we started with and were still in a pretty big hole of debt,” Noah said. “It’s kind of cliche, but the only way to make money was to spend money. It was a tough decision at the time to drop 10 or 15 grand on that when we could barely keep the lights on, but we decided it’s what we needed to do.”

The bet, made in only two months after opening, paid off. The third fermentation tank increased their production capacity, but the lines to buy beer at the brewery continued to grow as word spread…

Up and Coming

Wednesday, December 24th, 2014

CNN has included Portland in their list of Up and Coming Foodie Destinations.

There are nearly 600 restaurants in the city of 66,000 — one of the highest ratios of any town in the country. Many of them specialize in fresh, local fare.

Five Fifty Five currently has a local beef tartar on the menu, as well as Gulf of Maine cod and truffled lobster mac and cheese. Hugos is doing a tasting menu that includes rabbit with Brussels sprouts, spaetzil and mustard, grilled swordfish and a cream of broccoli soup. And Piccolo is putting an Italian spin on a local pork chop, hake, and an eggplant, tomato and ricotta dish.

20 Best Beers: Coolship Resurgam

Wednesday, December 24th, 2014

Food Republic has included Allagash Coolship Resurgam in their list of the 20 Big Beers of the Year.

The beer writer Joshua Bernstein introduced me to this older release at a bottle share this fall, and its funky, citrus-forward flavors have lodged firmly in my memory since. Resurgam is part of the company’s coolship program, meaning it ferments spontaneously via interaction with natural yeasts in open-air vats. It won a GABF medal in 2010 and again this year, with silver in the Belgian-style lambic or Sour Ale category.