THS 100: Need we say more?
What's On Tap: 100th Episode! We are joined on this monumental occasion by Doc Jones of Lithermans Limited, JT from Smuttynose, Andy Day, Jo our drunken crafter and Tim Roberts .
The Tap Handle Show : Website | Facebook |
Bert's Better Beers' Draft Pick(s) of the Week:
A THIRST-QUENCHING MÄRZEN!
When Smuttynose Brewing Co. opened its new brewery back in May of 2014, we had installed a world class, state of the art German brewhouse fabricated by Steinecker. The system, while incredibly flexible, is especially adept at brewing lagers. This year, Smuttynose decided to graduate the incredibly well-recived 2015 Smuttlabs Oktoberfest into a new counterpart to our Pumpkin Ale seasonal. Our Oktoberfest is a classic, true-to-style Oktoberfest beer, aka Märzen. This style dates back to the 16th century when German brewers brewed darker versions than what you see today. They were, and continue to be, slightly stronger and hoppier than their golden-hued cousins and were meant to withstand a few months of cellaring during the summer months when, due to lagers predilection for the cold, it was more difficult to brew beer. By the end of September, during the late-summer harvest, temperatures had cooled off enough and any remaining bottles of Märzen were consumed during the classic Oktoberfest celebrations. While we hope you can make it to the brewery for our Oktoberfest party, we, at the very least, hope you enjoy our nod to the rich history of German beer and its attendant culture.
Prost!
BRIGHT, TART & REFRESHING!
Peach Short Weisse is the second entry in Smuttynose’s canned Short Weisse series in August, 2016. The clean, tart acidity of our lactic fermentation process contributes massive refreshment to beer drinkers. Aging the beer on peaches adds a delicious flavor nuance that’s pure dog days of summer. The lightweight can package means you can take this fruity refreshment golfing, hiking, to the beach, or boating. Smuttynose Short Weisse beers are made with a time consuming two-part fermentation process that happens in both the brewhouse and the fermenter. The first stage takes place in the kettle with a dose of our house lactobacillus, a bacteria that’s a key component in making yogurt and sour cream. The second phase takes place in the fermenter with a German-style hefeweizen yeast. This time consuming process means we can only make limited amounts of Short Weisse beers. Fortune favors the bold – get yours soon!
Simply Red Ale - 9% abv 84 IBU
It's not what you think. Whatever you think. But it is what you want.
Big, chewy, malty, slightly sweet, juicy with Pacific Northwest hop flavor and aroma, tempered with moderate smooth bitterness.
If you don't know us by now.... Well, now you do. This is who we are. We made this for us. And for you. Cheers!
New England's Tap House Grill's Ale Communications:
http://nymag.com/daily/intelligencer/2016/09/big-beer-takes-on-little-weed-at-the-ballot-box.html
Brew NH Cork Board:
Its October: Use the Google to search Octoberfests!
Jukebox: Tom Dixon: Catch My Drift - The file would not edit in, listen to it at tomdixonmusic.com