INSIDE By Jack Kenny - Brewing News

INSIDE By Jack Kenny - Brewing News

And sometime lurk I in a gossip’s bowl

In very likeness of a roasted crab,

And when she drinks, against her lips I bob

And on her withered dewlap pour the ale.

— William Shakespeare,

A Midsummer Night’s Dream

illiam Shakespeare drank

it in the tradition of his

time, with a roasted crab

(the apple) or three or

four afloat on the surface. It is the wassail,

the holiday drink whose name was borrowed

for eternity from the ggreeting


your health!” in the ancient cient tongues.


expected response to “Wassail!” Wassai ai ail! l! l ” is “Drink


In the Dark Ages of

f Be Beer Beer, er er, fr from

om 191 1919 91 919 9 to

1979 in the United State States, te tes, s, nob nobody ob obod od ody y

filled the wassail bowl owl wi wwith th ale.

Wine was plentiful l through

gh the


20th Century (with h a nod to


Prohibition) and beer was as th tthe he

bland liquid chosen for us by the

large and growing commercial

brewers. A few exceptions can

be noted, but not many.

Today we are blessed with

amazing beer. The tradition of

spicing the ale during the cold

months, especially during the

By Jack Kenny


Christian holiday season when family and

friends gather, has returned. Though not

necessarily in the old-fashioned d-fashioned way.

As soon as they could ould d do so,

o, Amer American

craft brewers looked to the

e se seas seasons as ason on ons s fo for

inspiration, and the win winter in inte te ter r ho holi holiday li lida da day y pr pro proved

to be a grand season for spe specialty pe peci ci cial al alty ty ales ales.

What have they produced? duced? d? A mig mighty ig ight h y ppro

cession of fine draughts, they did, and with

no lack of the spices: cinnamon, ginger,

nutmeg, fruits, herbs, vanilla, chocolate,


It was high time to make the Wassail

now; therefore I had up the materials

(which, together with their proportions and

combinations, I must decline to impart, as

the only secret of my own I was ever known

to keep), and made a glorious jorum. Not in

a bowl; for a bowl anywhere but on a shelf

is a low superstition, fraught with cooling

and slopping; but in a brown earthenware

pitcher, tenderly suffocated, when full,

with a coarse cloth… Having deposited my


beauty in a red nook of the hearth,


the fender, where she soon began

to sing like an ethereal cricket, diffusing

at the same time odours as of ripe

vineyards, spice forests, ests, and orang orange

groves, — I say, ay, having g st sstationed at atio io ione n d

my beauty in a place of

f se secu security cu curi ri rity t and

improvement, I intro introduced ro rodu du duce ce ced d my myse myself se self lf to

my guests by shaking king han hands an a ds all

ll round,

and giving them a hear hearty ar arty ty wel welcome. el elcome.

— Charles Dickens,

The Seven Poor r Trav Travelers, 1854

See Winter Ales p. 10

evival is a

fairly simple

concept. It’s

defined as

an instance

of something



active or



But the

story of Revival Brewing

is more complicated. Its

creation involved years of brewing effort,

the establishment of cooperative relationships,

the rekindling of a famous brand and

a demand from friends and fans that recipes

not gather dust.


Events Calendar .............. 2

Tasting Panel................... 8

Homebrew ......................12

Beer Cooks .....................13

Maps/Directory ..........18-23

By Jamie Magee

STAGING A REVIVAL: Revival Brewing’s Jeff Grantz, Owen Johnson and Sean Larkin.


The one thread

throughout: Sean


Larkin became

head brewer at


Trinity Brewhouse

in August 1996.

Raised in East

Providence, Larkin

was a “lowly burger

chef” at Trinity

when an opportunity

arose for him to

become the apprentice to Trinity’s founding

brewer, Kurt Musselmann. Trinity, centrally

located near Providence’s civic center, has

become a downtown fixture. As demand for

Trinity beers grew, Larkin started contract-

See Revival p. 4

State by State News

E. Massachusetts ....................14

Boston ......................................16

W. Massachusetts ...................24

Maine ........................................26

New Hampshire .......................28

Connecticut ..............................30

Vermont ....................................32

Rhode Island ............................34

NYC/Long Island ......................36

Upstate NY ...............................38


VOL. 23 NO. 6 DECEMBER 2012/JANUARY 2013


Bill Metzger

Jamie Magee


Gregg Glaser


Christine Barber


Jamie Magee


Next Advertising Deadline Jan. 10


Mike Johnson — Boston

Ria Windcaller — Western Massachusetts

Jason Lange & Larry Brown — Rhode Island

Scott Kaplan — New Hampshire

Howie Corbin — New York

Hollie Chadwick — Maine

Paul Kowalski — Vermont

Amy Blair — NYC/Long Island

Gregg Glaser — Connecticut

Paul Zocco — Homebrew

Pete Larrivee — YBN Hop Tips!

Uncle Frank — Foaming Correspondent


Jim Holladay, Mike Johnson

Illustrations — Hans Granheim


Webmeister — Jamie Magee


Circulation — 50,000

Yankee Brew News is published bi-monthly &

distributed to breweries, pubs, package stores and

restaurants throughout New England and by paid subscription

throughout the US and Canada.We invite our

readers to submit articles, photos, artwork & letters.

Subscription rate is $20.00

($25 Canadian, $50 foreign) for six issues.

Mailing Address:

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Buffalo, NY 14204

Office Phone: 1-800-474-7291

The YANKEE BREW NEWS banner and “beeriodical”

are registered trademarks and property of


All material ©2012 byY.B.N., Inc,. Buffalo, NY,

unless otherwise noted.

No material contained within may be used without the written

permission of the publisher. The opinions expressed by writers

are not necessarily those of Yankee Brew News.


YANKEE BREW NEWS, INC., Founded 1989

by Donald S. Gosselin, Esq.

For late breaking events/reminders, see our online calendar

and sign up for YBN Hop Tips! email at

Organizers: Next calendar covers February through April.

Deadline January 10. Add your event at

Compiled by Jamie Magee


Nov. 30-Dec. 1 Fall to Winter Fest, The Revere Hotel. Drink Craft Beer presents hearty seasonals. 617-457-2623 Boston, Mass.

Dec. 1 Fermentable Fundraiser, Jack’s Abby. Tasting to benefit the Framingham Public Library. 508-872-0900, Framingham, Mass.

Dec. 1 Zwanze Day, Novare Res. Cantillon Zwanze 2012 tapping. One of only sixteen US locations! 207-761-2437 Portland, Maine

Dec. 1 Pretty Things 4th Birthday Party, The Precinct. Music, merriment and beer. Stay pretty. 617-623-9211 Somerville, Mass.

Dec. 1-2 Belgium 2 Brooklyn VI, Mug’s Ale House. 40+ Belgian Style Ales on tap, more bottles. 718-486-8232 New York, N.Y.

Dec. 2 Stouts & Porters Beer Dinner, Julian’s. Six decadent courses and eight wicked brews. 401-861-1770. Providence, R.I.

Dec. 3 Explore Your Craft, Ned Devine’s. Beer, food, and art with Widmer Brothers. 617-248-8800. Boston, Mass.

Dec. 4 Powder Keg, Sebago Brewing. Free lift tickets for early birds, $2 Saddleback Ale draughts. All Locations, Maine

Dec. 5 Brü Rm. @ BAR Beer Dinner, The Playwright Irish Pub. With brewer/paddleboarder Jeff Browning. 203-287-2401 Hamden, Conn.

Dec. 5 Flight Night: Green Flash, Sycamore Bar + Flowershop. Four brews from the San Diego brewery.347-240-5850 Brooklyn, Conn.

Dec. 5 Repeal Day!, Prohibition Pig. Day one of four day celebration. Beer and drinks specials. 802-244-4120 Waterbury, Vt.

Dec. 5, 12, 19, 26 Heat of the Night, Olde Magoun’s Saloon. Spice laden dishes with 28 draughts to cool the heat. 617-776-2600 Somerville, Mass.

Dec. 6 Smuttynose Beer Night, Barcade. Patrick & beard will be in the house! 4 pm. 718-308-6464; Brooklyn, N.Y.

Dec. 7 Allagash Tap Takeover. Norey’s Star Restaurant. 401-847-4971; Newport, R.I.

Dec. 7 Beer and Cheese Pairing, Julio’s Liquors. With Stone’s scruffy and scrappy Jeff Nelson. 508-366-1942 Westborough, Mass.

Dec. 8 Brewfest at Smuggs, Smuggler’s Notch. Enjoy craft beers at Sat. night fest. 800-521-0536 Smuggler’s Notch, Vt.

Dec. 8 Abita Brewery Night, Doherty’s East Ave Irish Pub. Special tasting event with brewers. 401-725-9520; Pawtucket, R.I.

Dec. 8 Cheers to Charity! Taproom 307. Inaugural beer fest with 60 draught beers & 4 casks. Admission to charity. 212-725-4766 New York, N.Y.

Dec. 8 Ded Moroz Release Party, Rushing Duck Brewing & Touch Base Sport Bar. “Father Winter” Seasonal. 845-610-5440 Chester, N.Y.

Dec. 9 Misquamicut Beach Benefit, The Malted Barley. For local beach community. Live music, libations, food, art. 401-315-2184 Westerly, R.I.

Dec. 9-16 Beer Geek Christmas, Novare Res. Not Christmas beers, Beer Geek beers—until they’re gone. 207-761-2437 Portland, Maine

Dec. 10 Goose Island Vintage Release Dinner, Resto. With head cellerman Brian Taylor. 212-685-5585 New York, N.Y.

Dec. 11 Imperial Stout Tap Takeover, Owl Farm. Ten incredible imperial stouts. 718-499-4988 Brooklyn, N.Y.

Dec. 12 Berkshire Cask Party, Plan B Simsbury. Buy tickets online. Food, BBC Swag & music. 860-658-4477 Simsbury, Conn.

Dec. 12 Grand Opening, Astoria Beer and Cheese. Featuring Stone beers. 718-545-5588 Astoria, N.Y.

Dec. 13 3rd Annual Moe’s Mad Elf Night, Moe’s Tavern. Mad Elf, Scratch 80 (Abbey Ale) and more. 413-243-6637; Lee, Mass.

Dec. 13 Bear Republic Night, The Craftsman Ale House. Racer 5 and more. 914-630-7484 Harrison, N.Y.

Dec. 13 Notch Brewing Beer Social, The Lower Depths. Mellow beers for mellow people. 617-266-6662 Boston, Mass.

Dec. 13 Stone Tap Takeover, Rhody Joe’s Beer discussion and pint glass giveaway. 401-783-0008 South Kingstown, R.I.

Dec. 14 Gifts for People You Don’t Like, Colonial Spirits. Taste Raging Bitch, Old Man ale, seaweed beer, etc. 5-7 pm. 978.263.7775 Acton, Mass.

Dec. 14 Holiday Feast and Pairing Workshop, Institute of Culinary Education. Two hour class/tasting. 917-952-6211 New York, N.Y.

Dec. 15 Third Anniversary Party, Element Brewing Company. Local artwork and prizes. 413-835-6340 Millers Falls, Mass.

Dec. 15 St. Nik Visits Brewery Ommegang, Ommegang Brewery. 800-544-1809, Cooperstown, N.Y.

Dec. 17 Samuel Adams Beer Dinner, Lansdowne Pub. Five courses paired with a variety of beers. 617-247-1222 Boston, Mass.

Dec. 18 The Running of the Druids, American Flatbread. Special Zero Gravity beer pairing dinner. 802-861-2999 Burlington, Vt.

Dec. 19 Holiday Beer Dinner with Peak Organic, Cambridge Common. Rob Lucente dressed up as Rudolph. 617-547-1228 Cambridge, Mass.

Dec. 19 12 Brewers of Christmas, Meadhall. Epic night of craft beer, Toys for Tots benefit. 617-714-4372 Boston, Mass.

Dec. 19 Craft Beer Guild, Doherty’s East Ave. Irish Pub. Beers TBA. 401-725-9520; Pawtucket, R.I.

Dec. 19 Elysian Apocalyse Party Redux, Blind Tiger. Delayed by Sandy, just in time! 212-462-4682; New York, N.Y.

Dec. 20 Party Like There’s No To-Maya, Willimantic Brewing. Special 7.7% abv Mayan ale. 860-423-6777; Willimantic, Conn.

Dec. 20 Christmas Pint Night, Great Lost Bear. Drink beer, get Maine beer stocking stuffers for your friends. Portland, Maine

Dec. 21 Extreme Homebrewing Winter Sixpack, The Ruck. Competition of experimental beer styles and extreme beer. Troy, N.Y.

Dec. 21 End of the World Party, Eli Cannons. Celebrate the world’s final day of existence. 860-347-3547, Middleton, Conn.

Dec. 22 We’re Still Here Party...Maybe, Eli Cannons. Celebrate the Mayan’s mistaken idea. 860-347-3547, Middleton, Conn.

Dec. 22 Hoppy Holidays Party, Newport Storm. Ornament making, tour, souvenir. 12-5 pm. 401-849-5232 Newport, R.I.

Dec. 23 Massachusetts Brewers Guild Auction, Sierra Grille. Rare beer-related items; 3-5:30 p.m. (413) 584-1150 Northampton, Mass.

Dec. 23 Stone Christmas Dinner, Sierra Grille. Featuring a lineup of Vertical Epics. Northampton, Mass.

Dec. 25 Wandering Star Family Dinner, Jimmy’s No. 43. Join the gang for a holiday meal. 212-982-3006 New York, N.Y.

Dec. 27 Narragansett Birthday Bash, The Met. Featuring the Gansett Girls. Come early for autographed calendar. 401-437-8970 Pawtucket, R.I.

Dec. 31 Craft Beer Slam, Jimmy’s No. 43. Join the gang for a holiday meal.. 212-982-3006 New York, N.Y.

Dec. 31 New Year’s Eve Party, Willimantic Brewing. 10-11-12 Willi Whammer & midnight toast. 860-423-6777; Willimantic, Conn.


Jan. 1 Delaney’s Beer Brunch, Delaney’s. Ring in the New Year at Delaney’s. 203-397-5494; New Haven, Conn.

Jan. 5 Beer Drinking for Couples, Institute of Culinary Education. Two hour class/tasting. 917-952-6211 New York, N.Y.

Jan. 11 Beer Wars Dinner, McCormick & Schmick’s. The battle continues, wth champs Offshore vs. Goose Island. 617-720-5522. Boston, Mass

Jan. 12 12 Beers After Christmas, Novare Res. Twelve stouts for the dark days of winter. 207-761-2437 Portland, Maine

Jan. 13 Beer Dinner, Opa Opa Steakhouse & Brewery. Five-course dinner. 413-527-0808 Southampton, Mass.

Jan. 18 Goose vs. Grape, Julio’s Liquors. Goose Island beers vs wines with paired foods. 508-366-1942 Westborough, Mass.

Jan. 18 Annual Release Vertical Tasting, Newport Storm. Vintage Annual Releases. 401-849-5232 Newport, R.I.

Jan. 18-19 Beer Summit Winter Jubilee, Park Plaza Castle. 60+ breweries from near and far. Boston, Mass.

Jan. 18 Bed & Brew Weekend, Inn at Cooperstown. Great getaway, also 2/8-2/9. 607-547-5756; Cooperstown, N.Y.

Jan. 25-27 Brewer’s Weekend, Norwich Inn. Brews, education, food. Sat. Banquet. RSVP at 802-649-1143 Norwich, Vt.

Jan. 26 Redhook Polar Grill Fest, Redhook Brewery. 10+ restaurants, bands, fire pits. 603-430-8600 Portsmouth, N.H.

Jan. 27 Connecticut Real Ale Festival, Brü Rm. @ Bar. 1-5 pm. Tickets, Mountview Plaza. 203-729-5445 New Haven, Conn.

Jan. 27 Homebrewing Winter Sixpack 2012 Awards & Shin Dig , The Ruck. Awards and homebrew. Troy, N.Y.

Jan. 31 Barleywine Night, Cambridge Brewing. Vertical tastings; tapas menu. 617-494-1994


Cambridge, Mass.

Feb. 2 RI Brew Fest, Pawtucket Armory Arts Center. Celebration of American Craft Beer 401-692-5405; Pawtucket, R.I.

Feb. 2 Central New York Brewfest, NYS Fairgrounds. 315-471-6588, Syracuse, N.Y.

Feb. 7 Winter Beer Dinner, Gardner Ale House. Five-course gourmet meal paired with five beers. Gardner, Mass.

Feb. 9-10 Extreme Beer Fest, Cyclorama. Night of the Barrels; two Sat. sessions. Boston, Mass.

Feb. 16 National IPA Challenge Picks Deadline. The championship battle begins, make picks by 3 pm EST. Buffalo, N.Y.

Feb. 23 Boston Homebrew Competition, Boston Wort Processors. Start brewing! Deadline for entry: 2/8. Details: Boston, Mass.

Feb. 24 Grand Whisky Tasting, Julio’s Liquors. 1-4 pm. Free, small samples. “Go Whisky Weekend” Feb. 22-24. 508-366-1942 Westborough, Mass.

Post your event to our calendar at

Ben Harris


By Uncle Frank Fermino,

YBN Foaming Correspondent

and Redhook Brewer

Light and


mild, a bit

corny, refreshing

and welcome in

all social circles.

This describes

both Ben Harris

the man, and

the cream ale

he inspired

Redhook to


Ben passed

away as the

result of a

tragic brewery

accident earlier

this year.

Brewing beer is

about passion,

and passionate

people want to remember those they

love. Many honorary beers have been

created — from “Lindz” to “Noonan

Scotch Ale” — all meant to be shared

with friends and family amidst laughter

and stories.

Ben’s first job at Redhook was in

the kitchen at the pub, but it wasn’t

very long before he found his way

to the bottle line and then to the keg

line. By the age of 26, Ben had spent

several years dedicated to Redhook,

a commitment that made it feel as

though Ben had always been part of

the Redhook family.

Everyone at Redhook has a story

about Ben. So everyone at the brewery,

from brewers to packaging workers

to pub staff, helped create Ben

Harris Beer. Ben knew how to enjoy

life, so we decided to brew a beer

that’s lively and well carbonated. He

enjoyed football, so the label reflects

his favorite team’s colors. He enjoyed

his pints, so the beer is a session beer.

And he fit in with the crowd, so a

cream ale was chosen for its broad


Why would a production brewery

dedicate time and resources to a

new and unplanned beer? Because

Redhook is about passion, integrity

and family. And that’s what the Ben

Harris Beer is all about, too. Each

time a pint is raised, the Redhook

family is reminded of the stories we

have and the memories of Ben that we

share together. Redhook is proud to

offer the tribute beer to celebrate Ben,

who he was and what he meant to the

Redhook family.

Proceeds from the sale of Ben

Harris Beer will benefit the Benjamin

Harris 2012 Memorial Trust.

Cheers to Ben!

Hurricane Sandy

& The Region

New York City and Long Island’s

beer industry took a fairly hefty hit from

Hurricane Sandy, but that didn’t stop local

breweries and bars from stepping up to

help others. Barrier Brewing in Oceanside

was hit the hardest, with saltwater rising

to over four feet and destroying equipment

and supplies, putting them out of business

for at least a few months. Chelsea Brewing,

located on a West Side Manhattan pier,

“went deep underwater during Sandy,”

according to Head Brewer Mark Szmaida,

and it took about two weeks to have power

restored. Most electric motors and outlets

were destroyed, but Mark is hoping to

be completely operational by December.

Sixpoint Brewery, located in the heavily

flooded Red Hook neighborhood in

Brooklyn, also took in water. However,

By Amy Blair

Hurricane damage at Barrier

Brewing in Oceanside, N.Y.


the equipment was repairable and brewing

has resumed. As soon as possible, Sixpoint

donated kegs to a few area restaurants,

which donated the proceeds to hurricane

relief. Brooklyn Brewery avoided damage,

but its distributor, Phoenix/Beehive, had

five feet of flooding in its Red Hook warehouse.

The brewery quickly coordinated

with World Cares to act as a drop-off center




for donated items in demand and to provide

training for those interested in volunteering

in the areas hit hardest. The brewery also

dedicated its December 2 cook-off competition

at Maxwell’s in Hoboken to Sandy

relief and hosted a NYC Brewers Guildproduced

fundraiser for Sandy on December

4. Jimmy’s No. 43 in Manhattan hosted a

pancake breakfast to benefit the Rockaways

neighborhood. Killmeyer’s Old Bavaria

Inn in Staten Island had a cabaret benefit to

raise money for the Stephen Siller Tower to

Tunnel Hurricane Relief effort. Great South

Bay Brewery coordinated with the Suffolk

and Nassau County Fire Departments to

collect goods and monetary donations. Blue

Point Brewery accepted donations for Long

Island Cares-The Harry Chapin Food Bank

to help those affected by Hurricane Sandy.

The International Great Beer Expo: Long

Island at Belmont Park Racetrack had to be

rescheduled, but the festival became a donation

site for supplies, which were distributed

to the hardest hit areas on Long Island. —

Which is all to say that now is an especially

good time to support our local breweries.

4 Yankee Brew News December 2012/January 2013

Revival continued from p. 1

ing Trinity IPA with Cottrell Brewing in

Connecticut in mid-2003.

With ten years in the business under his

belt, Larkin was approached with another

opportunity in 2007 — something any

native Rhode Islander would relish — the

chance to brew Narragansett beer. Brought

to life from a generation of fond memories,

Narragansett’s familiar branding and diehard

loyalty was missing one crucial ingredient:


“Narragansett came to Trinity because

of its reputation as the premier brewpub in

Providence,” Larkin said. “They wanted to

do small batches of Porter.”

Larkin created a Porter recipe

Narragansett and in “so brewing,” Larkin

became the first brewer from Rhode Island

to brew Narragansett in Rhode Island since

the closing of the brewery. The Cranston

brewery closed on July 31, 1981. (Larkin

was just nine years old.)

The reintroduction of Narragansett

Charlie Buffum shovels the mash

on Revival brew night at Cottrell.


proved popular, and Porter was soon followed

by other styles. Larkin used Trinity

as a pilot brewery to create Narragansett’s

Porter, Bock, Summer, Oktoberfest and

Cream Ale recipes. As

the quantities grew,

the logical choice

for a brewing partner

was, once again,

Cottrell Brewing.

Narragansett has since

outgrown Cottrell

and moved to High

Falls Brewing in

New York, but Larkin

remains involved. He

just created a new

beer for Narragansett,

Imperial IPA, brewed

at Just Beer in


Running a well

established brewpub

and reviving a famous

brand might be

enough for some brewers, but Larkin began

to realize that he had no ownership within

either of his projects.

“While I have a lot of support in the

industry, I wanted to start the process of

doing something for myself,” said Larkin. “I

wanted to create a brewery in Rhode Island

so I wouldn’t have to leave some day.”

Larkin had a wealth of recipes that were

never going to be bottled, and with the sup-

Sean Larkin inspecting the new

Revival tank at Cottrell Brewing.


port of Trinity’s owner, Josh Miller, Revival

Brewing began to take shape. Larkin found

partners in Owen Johnson and Jeff Grantz

(who designs Revival’s retro-40’s graphics),

local friends who he met through mutual


The logical brewing partner was, once

again, Cottrell Brewing. Though Cottrell is

in Pawcatuck, Connecticut, it sits just across

the border from Westerly, Rhode Island,

and is only 44 miles from Providence. The

building, which houses huge cranes from its

days as a printing press manufacturer, has

helped launch many brands and has played

a large role in the revival of craft beer.

By now, Larkin considers Cottrell’s

Charlie Buffum a close friend, and that

friendship was evident on a Revival brew

night at Cottrell during which Larkin and

Buffum cracked jokes, shoveled the mash

and recounted highlights of their many

years of partnership.

“As much competition as there is in this

industry, there is a great amount of cooperation,

Larkin said. “Charlie and I make a

good team.”

Larkin’s confidence in Buffum and the

Revival brand recently prompted him to

purchase and install a 40-barrel fermenter at


“The nature of the contracting game

has changed,” Larkin said. “I bought my


own tank to guarantee my own production,

although Revival would like to have an

affordable brewhouse in Providence, with

tours and regular business hours.”

It’s a busy life for Sean Larkin. The local

boy done good.

Revival Brewing Company


1) Sweaty Betty, Boulder Beer, Boulder, CO

2) Hefeweizen, Widmer Brothers, Portland, OR

3) A Little Sumpin’ Sumpin’ Ale, Lagunitas, Petaluma, CA


1) Hefeweizen, Franklin’s, Hyattsville, MD

2) Mass Whole Hefeweizen, Wormtown, Worcester, MA

3) Dunkelweizen, Cape Cod Beer, Hyannis, MA


1) Rescue One Kölsch, Watch City, Waltham, MA

2) Kentucky Light, Alltech’s Lexington, Lexington KY

3) Samuel Adams East-West Kölsch, Boston Beer,

Boston, MA


1) Big Wave Golden Ale, Kona, Honolulu, HI

2) Northern Light, Union Station, Providence, RI

3) Beach Blonde Ale, Cape Cod Beer, Hyannis, MA


1) Flagship Ale, Grey Sail, Westerly, RI

2) Ben Harris Beer, Redhook, Portsmouth, NH

3) Exposed, Horny Goat, Milwaukee, WI


1) Samuel Adams Mighty Oak, Boston Beer, Boston, MA

2) Battle of Bladensburg, Franklin’s, Hyattsville, MD

3) Session Ale, Blatant, Bondsvile, MA


1) Daniel Shay’s Best Bitter, Northampton,

Northampton, MA

2) Samuel Adams Pale Ale, Boston Beer, Boston, MA

3) Hatch Plug Ale, Cavalry, Oxford, CT


1) ESB, Redhook, Portsmouth, NH

2) Winter Storm, Heavy Seas Beer, Baltimore, MD

3) ESB, McNeill’s, Brattleboro, VT


1) Rocker Red, Gardner Ale House, Gardner, MA

2) Samuel Adams Irish Red, Boston Beer, Boston, MA

3) Sett Seven, Portico, Cambridge, MA


1) Blonde on Blonde, City Steam Café, Hartford, CT

2) Northampton Pale Ale, Northampton, Northampton, MA

3) Hop Session, Otter Creek, Middlebury, VT


1) Winterhook #28, Redhook, Portsmouth, NH

2) Bear Naked Ale, Adirondack Pub &, Lake George, NY

3) Back East Ale, Back East, Bloomfield, CT


1) Yellow Snow IPA, Rogue Ales, Portland, OR

2) Hop Notch IPA, Uinta, Salt Lake City, UT

3) Blue Boots IPA, Northampton, Northampton, MA


1) Dubhe, Uinta, Salt Lake City, UT

2) Nightcrawler, Gardner Ale House, Gardner, MA

3) Abel’s Hill Ida, Offshore Ale, Oak Bluffs, MA

Great International Beer Competition 2012 Results

The 16th Annual Great International Beer & Cider Competition was held on Friday, November 2, 2012, in Providence, Rhode Island, one day before the 19th Annual Great International Beer

Festival. Festivals of America produced both events. New England beer newspaper Yankee Brew News was the media sponsor of the competition.

Four hundred seventy (470) beers and ciders from breweries and cideries across the U.S. and from around the world entered the competition. Eighty-three (83) professional brewers, beer

industry professionals (retail and distribution) and beer journalists acted as judges in a blind tasting format. First, second and third place awards were presented in 44 categories of ales, lagers

and ciders. The judges knew only the style and subcategory of each beer and cider.

Since the competition began in 1997, over 2,000 beers and ciders have been judged. The awards were presented during the afternoon session of the beer festival, announced by Yankee Brew

News editor Gregg Glaser. On the floor of the festival, held at the Rhode Island Convention Center, over 5,500 beer lovers were able to sample over 250 beers and ciders.

The 17th Annual Great International Beer & Cider Competition and the 20th Annual Great International Beer Festival will take place in November 2013 in Providence. The 7th Annual Great

International Spring Beer Festival will take place on April 20, 2013 in Providence —


1) Brown Ale, Wolaver’s Fine Organic Ales, Middlebury, VT

2) Article 15 Ale, Cavalry, Oxford, CT

3) Hazelnut Brown Nectar, Rogue Ales, Portland, OR


1) Samuel Adams Hazel Brown Ale, Boston Beer, Boston, MA

2) Mid Mountain Ale, Epic, Salt Lake City, UT

3) Nut Brown Ale, Wachusett, Westminster, MA


1) Long Trail Ale, Long Trail, Bridgewater Corners, VT

2) Copper Ale, Otter Creek, Middlebury, VT

3) Centennial Alt, Beer Works, Boston, MA


1) Porter, Back East, Bloomfield, CT

2) Black Shack Porter, Wachusett, Westminster, MA

3) Stovepipe Porter, Otter Creek, Middlebury, VT


1) Pro-Am Porter, Wormtown, Worcester, MA

2) Narragansett Porter, Narragansett, Providence, RI

3) Pipeline Porter, Kona, Honolulu, HI


1) Milk Stout, Widmer Brothers, Portland, OR

2) Pike XXXXX Stout, Pike, Seattle, WA

3) Naked Stout, Gardner Ale House, Gardner, MA


1) Patriot Pils, Beer Works, Boston, MA

2) Old School Pilsner, Gardner Ale House, Gardner, MA

3) Irish Style Lager, Rogue Ales, Portland, OR


1) Narragansett Lager, Narragansett, Providence, RI

2) Horny Blonde, Horny Goat, Milwaukee, WI

3) Alhambra Especial, Cervezas Alhambra, Granada, Spain


1) Jabby Brau Session Lager, Jack’s Abby, Framingham, MA

2) Samuel Adams Alpine Spring, Boston Beer, Boston, MA

3) Narragansett Light, Narragansett, Providence, RI


1) Vienna Lager, Gardner Ale House, Gardner, MA

2) Samuel Adams Chocolate Bock, Boston Beer, Boston, MA

3) Samuel Adams Light, Boston Beer, Boston, MA


1) Samuel Adams Dark Depths, Boston Beer, Boston, MA

2) Full Sail LTD 6, Full Sail, Hood River, OR

3) Smoke & Dagger Black Lager, Jack’s Abby,

Framingham, MA


1) Munich Dark, Harpoon, Boston, MA

2) Winter Lager, Gardner Ale House, Gardner, MA

3) Samuel Adams Dunkelweizen, Boston Beer, Boston, MA


1) Samuel Adams Black Lager, Boston Beer, Boston, MA

2) Chatoe Dirtoir Black Lager, Rogue Ales, Portland, OR

3) Baba, Uinta Brewing, Salt Lake City, UT


1) Oktoberfest, John Harvard’s Brew House, Framingham, MA

2) Autumn Winds Fest Beer, Grey Sail, Westerly, RI

3) Oktoberfest Lager, Martha’s Exchange, Nashua, NH


1) Samuel Adams New World Tripel, Boston Beer, Boston, MA

2) Triplication, Idle Hands Craft Ales, Everett, MA

3) Tripel Bliss, Franklin’s, Hyattsville, MD


1) Doppelbock Lager, Thomas Hooker, Bloomfield, CT

2) Double Skull Doppelbock, Epic, Salt Lake City, UT

3) Samuel Adams Double Bock, Boston Beer, Boston, MA


1) Zok’s Baltic Porter, Watch City, Waltham, MA

2) Double Black IPA, Revival, Providence, RI

3) B & T Ale, Wormtown, Worcester, MA


1) Stargazer Imperial Stout, Grey Sail, Westerly, RI

2) Black Friday Russian Imperial Stout, Amherst, Amherst, MA

3) Barrel Aged Black Friday Russian Imperial Stout, Amherst,

Amherst, MA


1) Sir Hop-A-Lot, Franklin’s, Hyattsville, MD

2) XS I2PA, Rogue Ales, Portland, OR

3) Hop Pun Not Included, Franklin’s, Hyattsville, MD


1) Jack the Giant Killer Barleywine, Franklin’s, Hyattsville, MD

2) Brainless Belgian Golden Ale, Epic, Salt Lake City, UT

3) Old Embalmer Barleywine, Widmer Brothers, Portland, OR


1) Brrbon 2012, Widmer Brothers, Portland, OR

2) Batch 600, Franklin’s, Hyattsville, MD

3) Imperial Red, Trinity, Providence, RI


1) Grand Cru Sour Red, Beer Works, Boston, MA

2) Brettino’s Bounce, Franklin’s, Hyattsville, MD

3) Blasphemous, Franklin’s, Hyattsville, MD


1) Gavroche French Red Ale, Brasserie de St-Sylvestre,

St-Sylvestre-Cappel France

2) Saison, Revival, Providence, RI

3) Worcester’s Bravest, Wormtown, Worcester, MA


1) Omission Lager, Omission Beer –

Craft Beer Alliance, Portland, OR

2) Omission Pale Ale, Omission Beer –

Craft Beer Alliance, Portland, OR

3) St. Peter’s Dark Sorghum, St. Peters,

Bungay, Suffolk, UK


1) SXNW - South by Northwest, Widmer Brothers,

Portland, OR

2) Pumpkinweizen, Martha’s Exchange, Nashua, NH

3) Samuel Adams Imperial White Ale, Boston Beer, Boston,



1) Samuel Adams The Vixen, Boston Beer, Boston, MA

2) Samuel Adams American Kriek, Boston Beer, Boston, MA

3) Harlot’s Harvest, Pike, Seattle, WA


1) Traditional Dry Cider, Angry Orchard, Cincinnati, OH

2) Luk Dorée, Luk Cider & Spirits, Montréal, Québec

3) Luk Rosé, Luk Cider & Spirits, Montréal, Québec


1) Brown’s Lane, Crispin, Colfax, CA

2) Ace Joker Cider, Ace, Sebastopol, CA

3) Wild Washington Apple, Tieton Cider Works, Tieton, WA


1) Iceman, Angry Orchard, Cincinnati, OH

2) Clos des Ducs Apple ,Val de Rance, Brittany, France

3) Clos des Ducs Pear Cider, Val de Rance, Brittany, France


1) Ace Perry, Ace ,Sebastopol, CA

2) Fox Barrel Blackberry Pear, Crispin ,Colfax, CA

3) Ace Pumpkin, Ace, Sebastopol, CA


1) The Saint, Crispin Cider, Colfax, CA

2) Honey Crisp, Crispin Cider, Colfax, CA

3) Apple Ginger, Angry Orchard, Cincinnati, OH


6 Yankee Brew News December 2012/January 2013

Thai Me Up’s Kirk McHale

Wins 2012 Alpha King Challenge

The 14th annual Alpha King

Challenge, sponsored by Brewing

News, Hopunion and Three Floyds

Brewing and hosted by Denver’s

Rock Bottom Brewery, showcased

a stellar lineup of hoppy beers last

September. Nine groups of judges

pushed 14 entries to the final round,

the best sampled from a total of 128


The 2012 winner, Thai Me Up’s

(Jackson, Wyo.) 2 x 4, battled its

way to the kingship. The beer, a quadruple

pale ale, was brewed by Kirk

McHale. Second place went to Stone

Brewing’s (Escondido, Calif.) Enjoy

by 11.09.12, an imperial IPA brewed

by Mitch Steele. Finishing third was

Alpine Brewing’s (Alpine, Calif.)

Bad Boy, an imperial IPA brewed by

Shawn McIlhenney.

Named in honor of Three Floyd

Brewing’s Alpha King Pale Ale, the

Alpha King Challenge is an annual

competition open to all commercially

licensed breweries in the U.S. The

only requirement to the entries is that

they contain no less than 62 IBUs.

This year’s competition featured the

largest collection yet.

Making it into the top 14 beers

were IPAs spanning the country:

Alpine Beer (Alpine, Calif.) –

Bad Boy, an imperial IPA by Shawn

McIlhenney; Barley Brown’s Brew

Pub (Baker City, Ore.) – Pallet Jack,

a fresh hop IPA by Marks Lanham;

Big Dog’s Brewing (Las Vegas,

Nev.) - War Dog Imperial IPA, an

imperial IPA by Dave Otto; Chama

River Brewing (Albuquerque, N.M.)

– Hop-Slap!, an American IPA by

Justin Hamilton; City Star Brewing

(Berthoud, Colo.) – Dead or Alive, an

imperial IPA by John Way; Fat Head’s

Brewing (Middleburg Heights, Ohio)

– Head Hunter IPA, an Americanstyle

IPA by Matt Cole; Fat Head’s

Brewing (Middleburg Heights, Ohio)

– Hop Juju, an imperial IPA by Matt

Cole; Kuhnhenn Brewing (Warren,


Mich.) – D.R.I.P.A Double Rice India

Pale Ale, an American IPA by Eric

Kuhnhenn; La Cumbre Brewing

(Albuquerque, N.M.) – Elevated IPA,

an IPA by Jeffrey Erway; Lawson’s

Finest Liquids (Warren, Vt.) – Triple

Play IPA, an American double IPA

by Shawn Lawson; Societe Brewing

(San Diego, Calif.) – Every Man’s,

an imperial IPA by Societe Brewers;

Stone Brewing (Escondido, Calif.)

– Stone Enjoy By 11.09.12 IPA, an

imperial IPA by Mitch Steele; Thai

Me Up Restaurant and Brewery

(Jackson Hole, Wyo.) – 2 x 4, a quadruple

pale ale by Kirk McHale; and

The Brew Kettle Production Works

(Strongsville, Ohio) – White Rajah,

an IPA by Jack Kephart. Past winners

of the Alpha King Challenge are

listed at


Can you choose the champion? Get ready to make your picks!

Start a pool with friends at your local pub or at the office.

Bracket posters will be posted online as competiton nears.

Make your picks by 2/16/2013. Sign up for Beer Brackets email.

Commercial Brewers: NIPAC Registration is online; register today!

You MUST enter online. Enter beers before 1/31/13; Ship for receipt by 2/12/13.


8 Yankee Brew News December 2012/January 2013

By Gregg Glaser

This issue’s tasting panel covered a

wide range of ales and lagers. The panel

consisted of Pete Reid (Modern Brewery

Age), Greg Zannella (Northeast Beverages),

Tom Conti (Conti Designs & Graphics) and

Gregg Glaser (Yankee Brew News). The

reviews are a distillation of the panelists’


Harpoon Grateful

Harvest Cranberry Ale,


Harpoon Brewery, Boston, Mass.

12-oz bottles

fresh cranberries local harvested

at A.D. Makepeace in Wareham,


A red ale with an aroma of real

cranberries plus malt — not sweet but

fresh, bright and inviting. Cranberry flavor

is much less than expected, and there’s no

juicy sweetness. Instead, there’s malt, tart

cranberry flavor and tannins. Well done.

Samuel Adams White

Christmas, 5.8%

Boston Beer Co., Boston, Mass.

12-oz bottles

unfiltered white ale with cinnamon,

nutmeg & orange peel

A cloudy gold color with a huge

aroma of nutmeg plus a bit of cinnamon.

The nutmeg is also big in the

flavor along with cinnamon and a spicy dryness.

No citrus or hop flavors detected.

Dirty Blonde Ale, 5.3%

Adirondack Brewery, Lake

George, N.Y.

12-oz bottles

unfiltered wheat ale

A gold beer with a lovely, fresh

citrusy hop aroma that continues

into the first sip. There’s hop bitterness

in the flavor and into the dry

finish with malt sweetness in the

middle. This is an excellent session beer.

New Albion Ale, 6.0%

New Albion Brewing (Boston

Beer Co.), Boston, Mass.

12-oz bottles & draft

first brewed in 1976 by Jack

McAuliffe; re-brewed by Boston

Beer Co. for a 2013 release

A dark gold beer with an aroma

of sweet malt and faint floral hops.

Malty sweet in the taste along with

violets and potpourri.

Hop Session Ale, 5.0%

White Birch Brewing, Hooksett,


22-oz bottles & draft

An amber beer with lots of malt

in the aroma plus soft, citrusy hops.

Lots of hop flavor and bitterness

with a dry, bitter hop finish. Soft in

the mouthfeel. Some toffee in the

middle and a dry finish.

Winterhook, 6.0%

Redhook Ale Brewery,

Portsmouth, N.H.

12-oz & draft

A dark amber beer with a lovely,

inviting, clean, malty aroma. The

flavor is balanced between clean

malt sweetness, some roasted malts,

toffee and a touch of cardamom noted by

one person.

Belgian Style Pale Ale,


White Birch Brewing, Hooksett,


22-oz bottles & draft

A light amber beer with an aroma

of sweet candy and a trace of hops.

The flavor is not at all too sweet (a

bit of caramel), and the hop bitterness

stands out nicely with a hint

of Belgian yeast spiciness. Nobel hops are

prevalent. Quite drinkable. Someone said,

“The cookie part of a wafer cookie.”

Saranac Red IPA, 6.0%

Matt Brewing, Utica, N.Y.

12-oz bottles & draft

An amber beer with an aroma of

earthy hops. Malt sweetness in the

middle with hop bitterness in the

flavor and finish.

Samuel Adams Latitude

48 - 2013, 6.0%

Boston Beer Co., Boston, Mass.

12-oz bottles (available in


hops from the 48th Latitude

An amber beer with an earthy,

wet pine and slightly fruity aroma.

This is a “hop-pourri” ale with

earthy pine dominating and floral

flavors in the background. There’s enough

malt flavor and body to carry the hoppiness.

The finish is dry and muted.

Black Watch IPA, 6.8%

Adirondack Brewery, Lake

George, N.Y.

12-oz bottles & draft

An almost black beer with an

aroma where the hops shoot out of

the glass with citrus (grapefruit) plus

bubblegum, roasted malt and coffee

— it’s all good. The flavor has

tons of grapefruit plus roasted grains

and dryness from the malts, which carries

through to the finish. The hoppy dryness

lingers. “Roasted grapefruit,” someone said.

Flavorful and quite good.

Saranac High Peaks Wet

Hop IPA, 7.0%

Matt Brewing, Utica, N.Y.

22-oz bottles & draft

Wrobel Farms hops (New York


A pale amber beer with a subtle

hop aroma with a touch of spice.

Soft and easy to drink with malt

sweetness and some hop flavor. The finish is

also soft with not too much bitterness. The

high ABV wasn’t noticeable; it’s a sessionable

high ABV beer, if such a thing exists.

Tastes more like a pale ale than an IPA.

Big Hoppy Double IPA,


The Cambridge House Beer

Co. of CT (brewed at Paper City

Brewery, Holyoke, Mass.)

22-oz bottles

A medium amber beer with a big, sticky

hop aroma plus malty sweet and evident

alcohol. The taste has hop bitterness from

the beginning to the finish, and it increases

along the way. A medium body and a bitter,

dry lingering finish. The alcohol is not too

hot — this drinks easy for 8.5%.

Hooksett Ale, 7.5%

White Birch Brewing, Hooksett,


22-oz bottles

Belgian-style IPA

An amber beer with a clean,

hoppy, sweet and floral “Belgian”

aroma. Alcohol jumps out at the

beginning. Then there’s sweet malt,

that “Belgian ale” sweetness (not

too much) and a pleasant body and mouthfeel.

Well balanced. Dries nicely towards

the finish in a beautiful way. A good beer.

Narragansett Porter,


Narragansett Brewery,

Providence, R.I.

16-oz cans

An almost black beer with a roasty,

sweet, coffee and chocolate aroma — all

good. The flavor has coffee, lots of roasted

malt, malt sweetness and a dry/roasty finish.

A full body.

Redhook Double Black

Stout, 7.0%

Redhook Ale Brewery,

Portsmouth, N.H.

12-oz bottles & draft

(with Farm Direct Caffe Vita coffee)

A black beer with a wonderful

espresso aroma. The coffee flavors are well

balanced with the stout — it’s all there plus

roasted malt and coffee bitterness. It needs

whipped cream. Well liked.

Fluxus, 7.7%

Allagash Brewing, Portland,


750-ml bottles

a blend of barley and spelt

with DeDolle yeast (Belgian) plus pink

and green peppercorns

Goodness, we all loved this beer. It’s

gold with an aroma that’s lovely — spicy,

sweet, peppery plus bubblegum. Sweetness

coats the palate with a spicy undercurrent

and tons of flavor. Peppery in the back

of the flavor and the finish. Sippable and

world-class. Tasty with a nice alcohol

warmth. Excellent to go with or cook with

mussels. This beer screams for food.

Back East Imperial

Stout, 10.5%

Back East Brewing, Bloomfield,


750-ml bottles & draft

A black stout with an aroma

of alcohol, sweetness and roasted

grains. There’s lots of rich roastiness

in the flavor along with malt

sweetness, alcohol and a dry bitterness

throughout. Well balanced, tasty and good

all the way.

Samuel Adams Merry

Mischief, 9.0%

Boston Beer Co., Boston, Mass.

750-ml bottles

gingerbread stout with cinnamon,

clove & nutmeg

A black beer with an aroma that’s

all ginger and with ginger and clove

in the flavor, although the stout is

there in the background. The 9.0% ABV

is well hidden. Finishes with a bit of malt

sweetness to clean the palate of the ginger.

Jewbelation Sweet 16,


Schmaltz-He’Brew Brewing,

Saratoga Springs, N.Y.

12- & 22-oz bottles & draft

A 16-degrees of blackness beer

with an aroma to the 16th with

dates, prunes, fruit soaked in alcohol

— and more alcohol soaked in

alcohol. The first taste is super rich with

sweetness and then those 16 malts darken

it to balance the sweetness. A huge body

and mouthfeel with equally huge alcohol

warmth. Blackberry brandy — times 16.



February 17, 2013



Submit your samples

of your barleywine for judging.

No entry fee.

Registration Deadline: Feb. 8

Beer Deadline: Feb. 13

For more info and entry form log onto


10 Yankee Brew News December 2012/January 2013

Winter Ales continued from p. 1


In medieval Europe’s northern climes,

where many a holiday drinking tradition

was born and throve, the wassail bowl was

often filled with ale, unless one’s wealth

and status enabled him to procure and store

wines from regions south. In the barley and

hop belt, ale was the everyday drink of the

common folk, adults and children alike. On

special occasions, such as weddings and

other feasts, the ale was likely to be brewed

with more care and more ingredients,

thereby giving celebrants another reason for


In their zeal to turn pagans away from

the wrong gods to the right god, Christian

priests co-opted the local holidays and

assigned new religious meanings to the

events, thus allowing the unwashed to keep

their silly celebrations and at the same

time pay homage to Yahweh and his son

and a legion of saints. That’s how we got

Christmas. Nobody knows when Jesus was

born, but the winter solstice is as good a

time as any, they decided, and put the stamp

of the Roman Church on the whole thing.

(The church did not, however, give us the

Christmas tree, mistletoe and Santa Claus.)

It’s a good bet that the holiday drinking

traditions came from the Old Norse.

Households in Scandinavia today observe

ancient post-prandial holiday drinking rituals

involving the repeated consumption of

øl and akvavit, each round accompanied by

a specific song. These people come from

the cold and they know what winter is. Hell,

they gave us the Vikings, those mad men

who, in the words of the late Alan Eames,

“remained deeply and profoundly drunk for

two hundred years.”

Sjur Soleng, co-owner with Rich Dunn

of Ninety9 Bottles in Norwalk, Conn., was

born in Norway and knows well the stories

told by his father of holiday traditions in the

old country. Local people brewed their own

ales, and paid visits to their neighbors at

Christmas time, passing the bowl, laughing

and singing, warming the northern nights

with the gift of the jul øl. Soleng shared

some history:

“After the Norwegian people became

Christians, laws were passed that regulated

the brewing of beer at Christmas. The ale

was brewed with the farm’s best barley to

be strong and could be seasoned with tobacco,

syrup, sugar, juniper and herbs. One

report stated that the beer had to be brewed

with as many kilos of grain as the master

and mistress of the farm weighed

together. I would like to have

tasted that.”

The brew vessel was consecrated

with fire. The first

beer was thrown outside to

appease the trolls (old beliefs

die hard.). The strength of the e

beer said something about the e

honor one offered to Jesus

and Mary. Weak beer brought t

shame upon the farmer.

One source claims that

the wassail bowl was first

mentioned in writing in the

13th Century and defined as a vessel in

which revelers dipped cakes and fine bread.

The practice of floating crisped bread in

the bowl might have given rise to our use

in English of the word “toast” to mean a

drinking salutation. In The Sketch-Book

of Geoffrey Crayon, written in 1820 by

American author Washington Irving, toast

is included as an ingredient in the holiday

drink bowl, along with the afore-mentioned


The Wassail Bowl was sometimes composed

of ale instead of wine; with nutmeg,

sugar, toast, ginger, and roasted crabs; in

this way the nut-brown beverage is still prepared

in some old families, and round the

hearths of substantial farmers at Christmas.

It is also called Lambs’ Wool, and is celebrated

by Herrick in his poem Twelfth


“Next crowne the bowle full

With gentle Lambs’ Wool,

Add sugar, nutmeg, and ginger,

With store of ale too;

And thus ye must doe

To make the Wassaile a swinger.”

Lambs’ L Wool was prepared by

whipping whippin w pp dark ale to form a

surface su froth in which

floated fl the roasted crab

apples. ap Sometimes nutmeg

m was involved. The

hissing hi h pulp bursting

from fr them resembled

wool. w Samuel Pepys,

the th famous English

diarist, di clearly enjoyed

the th beverage. His entry

from fr November 9, 1666,

includes the following:

“We got well home … Being come home,

we to cards, till two in the morning, and

drinking lamb’s-wool. So to bed.”

Today’s Winter Beers

“I have heard a variety of stories

as to the origins and history of winter/

Christmas beers, including that monasteries

brewed the first holiday beers to celebrate

Christmas, or that special beers were created

during the winter solstice for festivities

associated with worshiping and celebration

of the gods,” said Jim Koch, founder

and chairman of Boston Beer Co. “For us,

brewing seasonal beers has always been

inspired by the seasonality of ingredients

and the weather. During the winter months

beers such as old ales, barleywines, strong

ales and lagers were made at higher levels

of alcohol to warm against the cold winter


Boston Beer has once again released

its Winter Lager and Old Fezziwig Ale,

both spiced with cinnamon, ginger and

orange peel. Two new seasonals are White

Christmas, an unfiltered white ale that contains

cinnamon, nutmeg and orange peel,

and Merry Mischief, a gingerbread stout

flavored with cinnamon, nutmeg, clove and


“The U.S. has a history of brewing

spiced beers dating back to the colonial

times as colonists made the traditional wassail,”

Koch added. “Over the years there

have been spiced beers for the holidays, but

it really wasn’t until the craft beer revolution

that you started to see so many wonderful

winter beers available in the market.”

Koch said that the company experiments

with new ingredients all the time. “We have

actually experimented with brewing a traditional

Wassail at Boston Brewery using traditional

spices of nutmeg, ginger, allspice,

orange peel and some apple purée. It was a

really interesting brew, as the fruity estery

notes were balanced by the roasted malts

and the apples. Separately, it took us five

years to figure out how to integrate chilies

with our chocolate bock. The breakthrough

was adding some cinnamon. It bridges from

the luscious chocolate flavor to the fire of

the chilies.”

Some craft winter ales have been around

for a couple of decades. Harpoon Brewing’s

(also of Boston) Winter Warmer came

out in 1988 and has a devoted following.

Anchor’s Christmas Ale (Anchor Brewing,

California), with its ever-changing secret

recipe, is a legendary brew, and Sierra

Nevada’s Celebration Ale (Sierra Nevada

Brewing, California) is high on the list of

all-time favorites for its powerful profile.

DL Geary Brewing, in Portland, Maine,

has been producing fine beers since the

early days of craft brewing, and this season

has a new Winter Ale. The company

describes it as “well balanced and more

aggressively bitter, both in alcohol and hop

character, without being overpowering.”

The absence of spices, fruits and herbs in

Geary’s Winter Ale is not unusual. Despite

British fondness for wassail, English holiday

ales tend not to feature flavor additives,

but to rely instead on different combinations

of beer’s four basic ingredients.

“We have used vanilla and other flavors

in the past, such as maple,” said David

Geary, founder and president. “We’re not

opposed to them, but we have not used them

in our Winter Ale.

“People have been putting stuff in beer

since beer was made,” Geary observed.

“Porter originated on the docks of London,

and was not a strong beer because it was

meant to be consumed every day, all day.

But in the winter they used to fool around

with it. They would put capsaicin in it to

warm it up. From time to time they would

add laudanum (alcoholic tincture of opium)

to help them sleep. According to one treatise

I read, they put something called sativa in


Other regional winter brews without

spices include Magic Hat Brewing’s (South

Burlington, Vt.) Heart of Darkness, Otter

Creek Brewing’s (Middlebury, Vt.) Winter

Red Ale, Sebago Brewing’s (Gorham,

Maine) Slick Nick Winter Ale and Brooklyn

Brewery’s (Brooklyn, N.Y.) Winter Ale.

“Spiced ales can be done well, but there

are plenty of examples that are not done

well. They are overly spiced, syrupy sweet;

the extracts get in the way of the beer flavor,”

said Luke Livingston, founder and

president of Baxter Brewing, Lewiston,

Maine. “Our three seasonal beers all have

special ingredients, because they give us

an opportunity to play, to deviate from the


Baxter is a fairly recent entry into the

beer market, producing its products in cans

and kegs. This season marks the introduction

of Phantom Punch Winter Stout, a foreign

export stout at 6.8% ABV brewed with

cocoa nibs and vanilla beans.

“Stouts are the most requested and the

least purchased style of beer,” Livingston

said. “You don’t often see them on a yearround

basis. Dark beers are personal favorites

of mine, stylistically, and consumers

asked us to make a stout. Winter is the right

time. As a seasonal, we will probably see

the same volume of sales as if we had it out


The beer is named for the heavyweight

prize fight between Muhammad Ali and

Sonny Liston that took place in Lewiston in

1965. At the time, it was rumored that Ali

defeated Liston with a “phantom punch.”

Spices or no, the purpose of a winter

beer is to fortify the body and spirit against

the cold. To achieve this, the brewer must

know where the strength lies. The late

English beer writer, Michael Jackson, in

a 1990 essay titled The Perfect Pint for a

Chilly Night, put it simply and correctly: “It

is the richness of the malt, rather than the

floweriness of the hop, that characterizes

winter ales. These things are meant to be

sustaining rather than refreshing.”

Scenes from the September’s Riverfront Beerfest at the Tap in Haverhill.



12 Yankee Brew News December 2012/January 2013









You can make your own great craft beer for less than 1/2 the cost

of buying at the store. We stock all the supplies, kits and gear

you’ll need. Wine and cheese, too! And our experts are ready

to help you every step of the way.

Why not try it? Visit a Homebrew Emporium near you – including

our NEW location in South Weymouth – for all your beer, wine

and cheesemaking needs.

By Paul Zocco

A Winter Night’s Dream

Zok’s Winter Warmer

Winter is Upon Us

It’s November 7 as I write this and our

first snowstorm just arrived. I miss wearing

shorts and sandals and lounging on

my deck. Summer is over. After a pleasant

autumn, I’m hoping for a forgiving winter.

It’s time to cook up a winter warmer.

Not Your Average

Lawn Mower Beer

Typically, winter beers — or seasonals

as they are commonly known — are darker,

stronger in alcohol and more full bodied and

full flavored than the average beer. Adding

spices, dried and candied fruits or whatever

whim the brewer has that day or feels that

he or she should add to the batch are the

norm. Myriad combinations of chocolate

and fruits are heavenly. The following is

my personal recipe for a strong and moderately

hopped brown ale that’s loaded with a

bunch of dried fruits, spices, etc.

A Winter Nights’ Sipper

Personally, I don’t like excessive hop

bitterness or flavor in seasonal beers. The

bitterness seems to tangle up with the candiness

and spiciness I desire. I want malt and

candy with enough alcohol to remind me to

slow down. The fruity esters produced from

an active ale fermentation make a great

base. Malty, caramel and dark fruit flavors

are the first things that come to mind when

I’m designing a winter sipper. Dried figs,

dates and raisins are my favorite additions.

The nose should show some spice and fruit,

but not in a cloying way. Balance is the key,

here, but I tend to push the flavor envelope

a bit. Coming from Sicilian-born parents,

my childhood memories of strong aromas of

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garlic, tomato and rosemary emanating from

my mom’s kitchen probably influenced

my brewing. My personal cooking style is

usually heavy on the spices and aromatics.

Nothing subtle here. These characteristics

have carried over to my brewing practices.

I tend to add a bit more specialty malts than

is usually indicated and boost up the alcohol

level a tweak. Pushing the envelope sometimes

produces that winning beer. You have

to use your imagination and come up with

a winter brew with your signature. Brewing

a “to style” beer with typical flavor parameters

is not necessary when making a winter

seasonal. A little extra is good. Tell your

friends you read it here.

Note: As far as the spice additions, I

choose not to add them during the boil

unless I only want the flavor from that spice.

If I desire that full spicy nose, I make a tincture

or infusion of the spice in clear rum or

vodka and add it to the bottling bucket on

bottling day. If you make the infusion a few

weeks ahead of time, the spices added will

slowly blend in and dissolve in the alcohol,

and the solids will settle. All one has to do

is simply pour the clear spiced tincture into

your bottling bucket on bottling day as you

would add salt to your soup. Just stop when

you have the desired amount. If the spices

are added at the end of the boil, fermentation

will “wash” out a lot of the aroma. If

you smell them during fermentation, they

are gone forever. You can’t put them back in

the fermenter. If you know how to … please

let me know. One last note: Try heating up

your winter warmer slightly in a microwave

and serve it in a coffee mug with a shake of

nutmeg on top, mulled cider–style.





5 gallons — All Grain

Target Original Gravity: 1.100

Bitterness: 20 IBUs

Grain Bill

Pale Malt: 10 lbs

Munich Malt: 1 lb

Special B: 2 lbs

Carapils: 1 lb

Crystal 120: 1 lb

If you desire more alcohol, simply

add DME (a pound or two) the last 15

minutes of the boil.

Supplemental Fermentables*

added the last 15 minutes of the boil

Honey: 2.0 lbs

Maple Syrup: 1 lb

Candied Fruit (the kind used for making

fruit cake): 1-2 lbs

Dried Figs: 1 lb

Dried Dates: 1 lb

Raisins: 1 lb

*See below for spice additions

Hop Schedule

1 oz Perle (8.3 aau) pellets

@ 90 minutes

0.5 oz Hallertau (3.0 aau) pellets

@ 10 minutes


Mash the crushed grains at 154°F

for one hour. I use the rate of one

pound of crushed grain per quart of

water that is heated to 15 degrees

higher than my targeted mash temperature.

In this case, use 15 quarts at

169°F with 15 lbs of crushed grain.

Adjust to 154°F with hot or cold

water. Mash in an insulated vessel for

one hour. Recirculate until the wort

runs clear. Sparge with 168°F water

until you get six gallons, which will

be boiled down to five gallons. Pitch a

typical ale yeast such as Wyeast 1.056

American Ale or White Labs WLP 001

California Ale. Others strains, such as

strong ale and Belgian ale strains, can

be used. It’s your choice.

Fermentation and Conditioning

Ferment at the recommended temperature

(refer to the yeast lab specs,

roughly 65-70°F).

Transfer the beer to a secondary

fermenter after 10 days.

Continue the fermentation process

for two more weeks at 65-70°F until

fermentation is complete.

Transfer to a bottling bucket.

Condition and bottle with ¾ cup of

corn sugar or 1-¼ cup DME.

It’s not a bad idea to add a small

dose of yeast to the bottling bucket.

The yeast could be tired.

Leave for a week at 65-70°F or

until you achieve conditioning.

By Gregg Glaser

Chef Leah Dubois —Local 149

Culinary Director, Neighborhood Restaurant Group

Chef Leah Dubois is the Culinary

Director of Neighborhood Restaurant

Group (Local 149 in South Boston and The

Biltmore in Newton). She leads the kitchens

in what she said is “a sensibility for tasty,

local eating mixed with creative twists on

pub classics.”

Chef Leah works closely with area farms

and purveyors to source the fresh, local and

organic ingredients and her menus reflect

her stated passion for healthy options and

vegetables with delicious comfort food.

She said she recognized early in her

career “.. the importance of process and

small gestures in cooking” … and dedicated

her cooking to a highly personal art form

with a deep respect for food and nature.

Chef Leah trained at Toro in Boston and

Nicole Farhi’s in New York, and she was

the Executive Chef at Grezzo, Boston’s

first fine dining/raw vegan restaurant. She

also worked at Stoddard’s and Ivy Wine &

Bistro in Boston, and she’s the co-author of

Raw Food For Everyone, a cookbook published

in 2010.

A native of Cape Cod, Chef Leah studied

at SUNY Binghamton, N.Y., and Santa

Monica City College.

She said she’s “constantly inspired by

‘keeping it local,’ and when she’s not in the

kitchen can be found caring for her house

plants, walking her dog, Braxton, and dining

out with her girlfriend, Samantha.

Local 149: 149 P Street, Boston, Mass.,




for Two

(A staple first course at Local 149

and debut for The Biltmore Bar and


Sweet and briny local mussels

are sautéed with beer and Sambuca,

garlic, leeks and cream. The dish is

finished with a few slices of housemade

hot Italian sausage and fresh

orange supremes. Here I choose the

dark Belgian ale, Gulden Draak. The

essence of rich cherry, ripe plum and

fig pairs well with salty mussels and

fresh orange. The spice of the sausage

brings it all together.


Bag of mussels — remember to clean


1 Tbl sliced garlic, leeks or shallots

1 oz Sambuca

3 oz beer

touch of cream

3-4 slices of hot Italian sausage

segments of 1 juicy orange

basil leaves to garnish

Sweat the mussels in some olive

oil with the garlic, leeks and shallots.

Add the Sambuca and allow to flame.

Add beer and slowly reduce to 1/3

volume as mussels open up. Drop in

the sausage and hit it with a touch

of cream. Finish with a pinch of sea

salt, fresh orange supremes and basil

leaves. Yum!


800 . 681 . BREW


14 Yankee Brew News December 2012/January 2013

We have over 850 different craft beers!



Become a fan of Mass Liquors on facebook & Twitter

& keep updated with all our new Beers, Wines, & Spirits,

Sales, specials and also be eligible to win many contests!


By Joshua Dion

Happy Beerthday

Sean Larkin and Mark Hellendrung from

Narragansett Brewery in Rhode Island

partnered with Harry Smith from Just Beer

in Westport, Mass., to brew Imperial IPA

(6.8% ABV). Mark described the beer as

“an IPA with American malts and hops and

then dry hopped with German specialty

hops, a nod to our German immigrant

founders from 1890.” Its 122 IBUs celebrates

Narragansett’s 122nd anniversary on

December 29. Imperial IPA is available in

22-ounce bottles and on draft.

Christmas on the Cape?

The Cape might be the last place that

comes to mind when thinking of wintertime,

however right now might be a perfect

time to make a visit to Cape Cod Beer in

Barnstable. There are always at least six

beers to taste, and for a limited time the

brewery is pouring its seasonal Weizen

Bock (8.0%), described by Cape Cod’s Beth

Marcus as having “dried fruit notes to compliment

the traditional weizen yeast flavors

and aromas.”

For those thirsty for more than samples,

starting in January the brewery will begin

pouring full pints, as it will have obtained a

pouring license. January also brings about

the start of work on a 4,000-square-foot

expansion to the brewery.

You Asked For It

Ben Roesch at Wormtown Brewery in

Worcester has brewed an exciting lineup of

dark wintery beers. Back by popular demand

is batch two of Norm (6.8%), a coconut

chocolate stout available only on draft. Next

up is the always popular Sweet Tats (8.0%),

an oatmeal stout with cocoa nibs, vanilla

beans and coffee beans from Acoustic Java

(a Worcester coffee shop). Lastly, there’s

the award-winning winter seasonal, Wintah


For those who aren’t in the mood for

something dark, Wormtown rings in the new

year with two lighter options. Previously

retired, Red Headed Bitch makes a triumphant

return. This raspberry red ale is wine

barrel-aged and will be available on-tap in

January. Wormtown releases Buddha’s Juice

(9.6%) in early 2013. Juice, never brewed

previously, is a double IPA brewed with

citrus juice.

A Limited Engagement

Pioneer Brewing in Fiskdale has once

again released its fall limited release ale,

Rapscallion Extra Special Bitter. This seasonal

ESB is described by Pioneer’s Peter

Daniel as “easy up-front, slightly biscuit

and lightly floral in the finish.” Daniel went

on, indicating the beer is brewed “with

Canadian two-row, Marris Otter, Thomas

Fawcett and Soufflet malts and lightly

hopped in the English style with Northern

Brewer, Kent Goldings and Cascade hops.

Tis the Season

(For Seasonals)

Gardner Ale House is cranking out

the seasonals this winter. In addition to

many year-round beers, now available on

tap in the downtown Gardner brewpub are

Dunkelweizen, a traditional German-style,

dark wheat beer, Winter Lager, a traditional

German-style dark lager; Wicked Big Stout

(8.6%), a Russian imperial stout; and Dave’s

Double Bock (8.6%), a traditional Germanstyle


Revelers at October’s Battleship Brewfest in Fall River, Massachusetts.


Wormtown’s Tyler Fitzpatrick and Ben

Roesch at the Wormtown Oktoberest with

the band Little Wolf.


On February 7, the Ale House hosts a

five-course gourmet meal paired with five

beers. “We do this every season, and it’s

always a smash hit,” said owner/brewer

Dave Richardson.


According to Eric Hendler, Jack’s Abby

in Framingham is in the final stages of a

major expansion project. “In December,

we’ll be finishing off our second expansion

which will increase our capacity by 75 percent,”

Hendler said. “This will allow us to

expand the varieties of beer we brew as well

and increase production of our year-round

beers like Hoponius Union.”

The brewery’s growth goes beyond

increased production; it’s taking on bourbon

barrels with plans to age Framinghammer

Baltic Porter (10%). Hendler had even more

exciting expansion news: “We’re expanding

our cask and barrel conditioning programs,”

Hendler said. “More of our beers and some

new specialties will be available in casks.”

Jack’s Abby has two new beer releases to

keep an eye out for. Lashes Hopbock Lager

(7.0%), a hoppy amber lager, is the creation

of the brewery’s new assistant brewer, Mike

Gleason. Saxonator Dunkles Doppelbock

(9.0%) delivers a raisiny, slightly roasted

malt character.

Island Treats

Offshore Brewing on Martha’s Vineyard

has some exciting seasonal and limited edition

beers available now. Making a return

are two seasonals: Islander Double IPA

(8.0%) and Miss Behavin’ (7.5%) winter

warmer. Brewer Neil Atkins alluded to

additional surprises including “Some rare

appearances by Shipwreck Barley Wine

(10%) aged in a bourbon barrels for nine

months,” and a possible limited edition

run of Flying Monkey (12%), Offshore’s

Belgian golden strong ale with an added

twist of being aged for 18 months in

Chardonnay barrels. These four beers are

draft only.

Shoes on Fire

For those looking to heat thing up in

the new year, in early January, Clown

Shoes Beer is releasing Luchador en

Fuego Third Anniversary Stout (10%). In

response to fan’s suggestions, the brewers

took Chocolate Sombrero and, according

to Clown Shoes’ Sean Geary, “Made some

additions including upping the spices: more

ancho chili powder, extra cinnamon, extra

vanilla and the addition of chipotle peppers.”

The beer was then aged in bourbon

barrels, adding even more character.

En Garde.

A Pairing Duel

On January 18 at 7 p.m.,

Julio’s Liquors in Westborough

hosts Goose vs. Grape night.

“The event will feature Goose

Island (Chicago) beers competing

against a winery in a beer/wine

and food pairing challenge,”

Julio’s Tom Welton revealed.

Goose Island’s Bourbon County

Stout will be one of the featured


Fit for Pilgrims

For the third consecutive

winter, Plymouth-based

Mayflower Brewing is releasing its Winter

Oatmeal Stout, available through the end of

February. According to Mayflower’s Sarah

Richardson, this beer “… is brewed with

three types of oats and several varieties of

dark barley malts, adding a little sweetness

to the roasted flavor of traditional stouts.

The result is a rich and smooth brew that

will help sustain you through the short days

and long nights of winter.”

A Blatant Birthday

Coming off winning a bronze medal

at the Great International Beer & Cider

Competition for Session Ale, Blatant

Brewery of Bondsvile is releasing

BLATANTone (8.5%), a beer to celebrate

one year of brewing. This is Blatant’s third

beer. Head Brewer Matthew Steinberg

said the beer is brewed with Valley Malts’

locally grown barley and rye, and imported

Munich malt.

“We combine this deep golden wort with

a bold hopping schedule, mashing with

whole flower Sorachi Ace hops (courtesy of

Jack’s Abby Brewing),” Matt said. “We then

add Citra hops and more Sorachi Ace.”

The beer is finished off by dry hopping

with more than one-pound per barrel of

Citra and Sorachi Ace hops, and the result

is a 122-calculated IBU imperial IPA with

tropical citrus flavors. BLATANTone is

available on draft now at bars and restaurants

throughout Massachusetts.

A Hoppy

Haverhill Harvest

With great beer on tap, more beers being

newly bottled and new dishes being served

at the restaurant, The Tap in Haverhill

has all kinds of beery excitement going on

this season. On tap starting in December is

Winter in the Valley, a spiced red ale, followed

in January by Bière de Garde (6.4%).

Local liquor stores will soon be carrying

more varieties of bottled beer from The Tap.

Included in the list is Swanny Boy Maple

Porter, Snowbound English Old Ale (8.0%)

and the never brewed before Cold Smolder

Smoked Pilsner. Cold Smolder is described

by Brand Manager Justin Hoellrich as “a

wisp of smoke on a ton of pilsner malt for

an added depth of flavor … it’s like drinking

the best lager you’ve had in a long time,

downwind from a campfire.”

Hoellrich noted that The Tap has a new

menu. “Signature dishes like chicken and

waffles with rosemary syrup, pulled pork

with apple slaw on a pretzel bun and biscuits

and gravy have made the menu a hit,”

he said.


16 Yankee Brew News December 2012/January 2013






Look for Antimatter 5 to be released in January 2013

Currently brewing: IPA, Black Hops, Imperial Red IPA, Comet Tail Pale Ale,

Dunkelweizen Winter Wheat, Three Peak Milk Stout


Beer Hall


Harpoon Brewery

will open a new 250-person

beer hall in January

at the brewery’s Boston

Seaport District location.


glass walls will overlook

the kegging line and

warehouse, and westernfacing

windows will

provide panoramic views

of downtown Boston and

Boston Harbor. Harpoon

renovated additional space

on the second floor of its building in order

to welcome the increasing number of beer

lovers visiting the brewery for tours and


Visitors will be able to enjoy a pint of

freshly brewed beer poured from one of the

20 taps while sitting the bar or at one of the

family-style trestle tables. Pretzels will be

hand twisted and baked on site, served with

an assortment of toppings. An automated

growler filler, imported from Austria, will

be installed for beer-to-go. A function area,

with catered food options, will be available

for groups, and guided brewery tours will

be offered daily from a network of catwalks

above the brewery floor. The handmade bar

top and tables in the tasting room were built

with butternut wood salvaged from Vermont


Brewery Progress

Construction and renovation of the brewery

space and tasting room for Trillium

Brewery on Congress Street in Boston is

nearing completion. Owner JC Tetreault has

been busy performing much of the work

with help from friends and family members.

Much of the materials and equipment

used are reclaimed and repurposed such as

dairy tanks and lumber for the bar. As with

many situations in breweries, JC took a doit-yourself

approach such as staining new

concrete to match old existing warehouse

concrete and a homemade concoction to

patina woodwork. New equipment found its

way to the brewery, as well. Two gas-fired

JC Tetreault stands next to a rack

built with his father to hold barrels.

By Mike Johnson,

Revelers celebrate with Slumbrew at Ball d’Ville.

tankless hot water heaters piped in series

will provide mash and sparge water for the

brewing process.

Tetreault said he’ll brew farmhouse-style

beers with an American twist. A large space

visible from the taproom has been set aside

for tall racks for barrel aging. The taproom

is long and narrow but has ample space for

groups of 20-30.

Somerville Ball d’Ville

Somerville Brewing recently celebrated

the one-year anniversary of the Slumbrew

brewing project. Brand ambassadors —

“Slumbassadors” — and other VIPs joined

with ticket holders at the Somerville Armory

for celebratory beers and food provided by

local vendors and restaurants.

The “gala” event, called the Ball d’Ville,

also served as a launch party for the release

of Attic and Eaves (7.5% ABV), a toasted

brown ale brewed with Victory, Marris

Otter and chocolate malts and hopped

with Fuggles and Cascade hops. Toasted

buckwheat, also known as kasha, imparts a

sweeter, nut flavor.

Gold Medals Galore

Boston Beer Company has been busy

with record breaking beers and winning

awards. The 10th anniversary edition of

Utopias (29%) was a project that started 20

years ago with Triple Bock (17.5%), and

each version of Utopias contains as little as

one percent of Triple Bock and a blend of

other barrel-aged beers. Utopias also gets

a special treatment in serving glassware.

Crystal glassware maker Riedel created a

small stemless tulip glass and its tall shape

collects the beer’s aroma.

At the 2012 Great International Beer and

Cider Competition held in Providence, R.I.,

Boston Beer Company took home 16 medals.

From 44 total categories, gold medal

winners were Mighty Oak, Hazel Brown,

Dark Depths (7.6%), Black Lager, New

World Tripel (10%) and The Vixen (8.5). All

of the awards can be seen at the brewery,

which was just named the number four

brewery tour in America by TripAdvisor.

Will Meyers (L) enlightens his volunteers.

Precious Medals

Cambridge Brewing added another silver

medal to its collection at the 2012 Great

American Beer Festival for Heather Ale.

This makes a total of four medals for this

award winning beer. The heather flowers

used in this year’s batch were handpicked at

a local nursery in Massachusetts. Before the

picking begins, head Brewer Will Meyers

leads the picking group in a ceremony that

includes sampling the previous year’s batch

and a reading an excerpt from Sacred and

Herbal Healing Beers by Stephen Harrod


Golden Watches

At this year’s Great International

Beer and Cider Competition, Watch City

Brewing in Waltham claimed two gold

medals. Brewmaster Aaron Mateychuk

collaborated with Yankee Brew News

homebrewing writer Paul Zocco to take the

gold in the Strong Beer - Old Ale category

with Zok’s Baltic Porter (7.2%).

Mateychuk also won the gold in the

Kölsch category for Rescue One

Kölsch. Proceeds of the sales of this

beer go to the Jon Davies Children

Memorial Fund in honor of fallen

Worcester Firefighter, Jon Davies.

Winning the gold was especially

meaningful for Aaron as his brother,

James, is a Worcester firefighter.

Jump in the Barrel

Night Shift Brewing in Everett is introducing

a barrel-aged series of beers for

2013. What’s different about this series?

For that, it’s necessary to join the Night

Shift Barrel Society. Members will receive

two bottles of seven different barrel aged

beers, exclusive glasses, a tee-shirt, first

dibs on purchasing additional bottles if the

barrels are more fruitful than expected, two

tickets to the year-end Barrel Society party

and first rights to renew the membership

for 2014. Members are required to pick up

their bottles, because shipping beer is illegal

in Massachusetts. Night Shift expects to

include two sour beers (Flanders-style and

Brettanomyces), two imperial beers (that

have yet to be decided upon from choices

of a tripel, barleywine or coffee stout), a

barrel-aged IPA, a 100 percent wild yeast

Brettanomyces beer and a beer decided by

the members.

Night Shift plans to use the proceeds

from membership dues to acquire barrels

and to add fermenters and other brewery

equipment essentials such as s a

forklift and a delivery van.

Beer Wars Winners ners

McCormick and Schmick’s ck’s restaurant

in Faneuil Hall in Boston oston kicks

off its popular Beer Wars beer eer dinner

that runs through the winter months in into


spring.) Peak Organic Beer of Maine


claimed the inaugural crown n of the bra bracket ra rack ck cket et

tournament-style competition in 2011. The

2012 victor was Offshore Brewing of Oak

Bluffs, Mass., which

knocked out Peak

in the early rounds.

This season’s recent

battles included

Cody Brewing

versus Woodstock

Brewing, where

Woodstock took the

win with a narrow

margin of votes from

patrons. Jack’s Abby

won the popular

vote (31 to 29) in the

literal clash of “Jack

versus the Giant,”

when he went

against Harpoon.

Jack Fells the Giant L-R: Jack Hendler from Jack’s

Abby with McCormick & Schmick’s Barry Young and

Art Landis, and Harpoon’s Jesse Brenneman and Ed

Bardley (seated) at November’s Beer Wars Dinner.


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29 Elm St (207) 839-2337

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48 Sanford Rd (207) 856-2537

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17. Baxter Brewing Co. M Lewiston

130 Mill St (207) 333-6769

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28. Sebago Brewing Co. P Portland

211 Fore St (207) 775-2337

29. Shipyard Brewing M Portland

86 Newbury St (207) 761-0807

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201 Southborough Dr (207) 874-2337

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35. Kennebec River Brewery B The Forks

Rte 201 (800) 765-7238

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New Hampshire Border









17 45


















3 6


Hallowell Augusta


202 13








Whitefield Rockland


35 Auburn 1 17




136 95




26 42 43

107 18


495 10

11 12



N Scarborough





Canada Border






















Auburn Ave

Forest Ave





South Portland











Blue Hill





Congress St


28 27 29

Commercial St

41 25

Brighton Ave

Canada Border













Bar Harbor




4 5





Canada Border





B=Brewpub (brew & sell beer/food on premises)

C=Contract Brewery (brew/sell beer off premises)

M=Microbrewery (brew beer/sell off premises)

M/T= Microbrewery w/Taproom

N=Nanobrewery (3 BBL or less)

P=Proprietary Brewpub

(sells food and beer exclusively brewed for premises)

R=Regional (large, brew beer/sell off premises)

Beer Bars & Restaurants

Homebrew Shops

Beer Stores

BOP - Brew on Premises


39. Nocturnem Draft Haus Bangor

56 Main St (207) 907-4380

40. Great Lost Bear Portland

540 Forest Ave (207) 772-0300

41. Novare Res Bier Cafe Portland

4 Canal Plaza, Ste 1 (207) 761-2437

(In Alleyway off Exchange St by Keybank Sign)

42. Bootleggers Beverage Whse Lisbon

13 Village St (207) 353-2021

43. Bootleggers Beverage Whse Topsham

13 Hamilton Court (207) 725-5555

44. Tully’s Beer & Wine Wells

Rt 1/Hannaford Plaza (207) 641-8622

45. Central Street Farmhouse Bangor

30 Central St (207) 992-4454

46. Maine Brewing Supply Portland

542 Forest Ave (207) 791-2739

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3. Coastal Extreme M Newport

293 JT Connell Rd (401) 849-5232

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5.Trinity Brewing Co. B Providence

186 Fountain St (401) 453-2337

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Narragansett Beer Company C Providence

Brewery Planned (401) 437-8970

8. British Beer Company Bristol

29 State Street (401) 253-6700

9. Norey’s Bar & Grille Newport

156 Broadway 401-847-4971

10. Pour Judgement Bar & Grill Newport

32 Broadway (401) 619-2115

11. Doherty’s East Ave Irish Pub Pawtucket

342 East Ave (401) 725-1800

12. Marley’s on the Beach Warwick

885 Oakland Beach Ave (401) 736-0400

13. Track 84 Bar & Grille Warwick

84 Kilvert St (401) 739-8484

27. Blackstone Valley Woonsocket

403 Park Ave (401) 765-3830




Connecticut Border









Massachusetts Border










23 146 16



North Providence

14. Hopkinton Liquor Depot Ashaway

229 Main St (401) 377-2280

15. Wines & More of Rhode Island Cranston

125 Sockanosset Cross Rd (401) 270-5500

16. Mendon Wines & More Cumberland

2170 Mendon Rd (401) 334-3500

17. Wine & Spirits Depot E. Providence

1235 Wampanoag Trail (401) 433-0231

18. Knights Liquors Johnston

1380 Hartford Ave (401) 751-4222

19. Delta Wine & More North Providence

1450 Smith St (401) 353-0576

20. Douglas Liquors North Providence

1661 Mineral Spring Ave (508) 353-6400

21. Nikki’s Liquors North Providence

33 Smithfield Rd (401) 861-9006

22. N. Smithfield Bev & More N. Smithfield

900 Victory Highway (401) 769-5545

23. Park Square Wine & Spirits N. Smithfield

60 Eddie Dowling Hwy (401) 766-8877

24. Bottles Providence

141 Pitman St (401) 372-2030

25. B & C Liquors Smithfield

253 Putnam Pike (401) 231-8220

26. People’s Liquor Warehouse Warwick

1350 Greenwich Ave (401) 737-0900





18 5 6

20 21










Massachusetts Border


East Providence





12 26





9 Newport

3 10


New York Border








21 31 34














84 Naugatuck

29 63 69

32 11


28 27



20 10


Massachusetts Border


34 35




24 East Hartford



2 4



38 Hartford



30 New Britain







New Haven


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4. Olde Burnside B. Co. M East Hartford

776 Tolland St (860) 528-2200

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15. Willimantic Brewing B Willimantic

967 Main St (860) 423-6777

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17. Outer Space Craft Beer Bar & Music Venue Hamden

295 Treadwell St (203) 288-6400

18.Eli Cannon’s Taproom Middletown

695 Main St (860) 347-3547

19. Prime 16 Tap House&Burgers New Haven

172 Temple St (203) 782-1616

20. Delaney’s Taproom New Haven

882 Whalley Ave (203) 397-5494

21. My Place Restaurant Newtown

8 Queen St (203) 270-7061

22. Two Brothers Pizza & Pub Salem

20 Hartford Rd, #10 (860) 204-9090





























23. North East Wines & Spirits Dayville

1050 N. Main St (860) 774-3508

24. Putnam Plaza Super Liquors E Hartford

4 Main St (860) 568-3659

25. Mo’s Wine & Spirits Fairfield

953 Post Rd (203) 255-7623

26. The Package Store Hebron

127 C Main St (860) 228-3662

27. Glen-Ro Spirit Shoppe Monroe

487 Rte 111 (203) 261-6166

28. Stepney Wine & Liquor Monroe

450 Main St (203) 268-1695

29. Mountview Plaza Nagatuck

727 Rubber Ave (203) 729-5445

30. Liquor Depot New Britain

687 W. Main St (860) 223-7140

31. Stop & Save Liquors Newtown

228 S. Main St (203) 270-0429

32. Yankee Fine Wines & Spirits Newtown

6 Queen St (203) 426-4999

33. Plainfield NE Wine & Spirits Plainfield

81 Lathrop Rd (860) 564-3545

34. Liquor Depot Simsbury

17-21 Albany Trnpk/Rt 44 (860) 651-1710

35. Valley Fine Wine & Spirits Simsbury

828 Hopmeadow St (860) 651-0075

36. Stomp N Crush Clinton

140 Killingworth Tpke (860) 552-4634

37. Brew & Wine Hobby East Hartford

12 Cedar St. (860) 528-0592

38. Beer & Wine Makers Warehouse Hartford

290 Murphy Rd (860) 247-2969

39. Maltose Express Monroe

246 Main St (203) 452-7332

40. Rob’s Home Brew Salem

1 New London Rd, #9 (860) 859-3990

41. Strange Brew at Rollie’s Thompson

1213 Thompson Rd (877) 460-5050

42. Zok’s Homebrewing Willimantic

24 North St (860) 456-7704

Rhode Island Border

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4. Boston Beer Co. R Boston

30 Germania St (617) 368-5080

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7. Harpoon/Mass Bay M Boston

306 North ern Ave (617) 574-9551

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10. Blue Hills Brewery M Canton

1020 Turnpike St (781) 821-2337

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16. Gardner Ale House B Gardner

74 Parker St (978) 669-0122

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18. Barrington Brewery B Great Barrington

420 Stockbridge Rd (413) 528-8282

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21. The Tap/Haverhill B/M Haverhill

100 Washington St (978) 374-1117

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24. Cape Cod Beer M Hyannis

1336 Phinney’s Ln (508) 790-4200

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37. Pioneer Brewing Co. M Sturbridge

195 Arnold Rd (508) 347-7500

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42. Wormtown Brewing Co. B Worcester

455 Park Ave (508) 752-7711


Rapscallion C Bedford

Brewed at Pioneer (617) 869-5701

43. Big City Allston

138 Allston Ave (617) 782-2020

44. Sunset Grill & Tap Allston

130 Brighton Ave (617) 254-1331

45. Blind Pig Athol

98 Exchange St (978) 249-2795

46. Bukowski’s Tavern Boston

50 Dalton St (617) 437-9999

47. Jacob Wirth Restaurant Boston

31-37 Stuart St (617) 338-8586

48. Parish Cafe Boston

361 Boylston St (617) 247-4777

49. Porter’s Boston

173 Portland St (617) 742-7678

50. Sunset Cantina Boston

916 Commonwealth (617) 731-8646

51. Yard House, Fenway Triangle Boston

126 Brookline Ave (617) 236-4083

52.The Publick House Brookline

1648 Beacon St (617) 277-2880

53. Cambridge Common Rest. Cambridge

1667 Massachusetts Ave (617) 547-1228

54. Yard House, Legacy Place Dedham

200 Legacy Place (781) 326-4644

55. Moe’s Tavern Lee

10 Railroad St/Pike Exit 2 (413) 243-6637

56. Prezo Grille & Bar Milford

229 1/2 E. Main St(Rt. 16) (508) 634-0101

57. The Pour Farm Tavern New Bedford

780 Purchase St (508) 990-1123

58. Eagle Brook Norfolk

258 Dedham St/Rt 1A (508) 384-7312

59. The Sierra Grille Northampton

41 Strong Ave (413) 584-1150

60. Flynn’s Irish Pub Sagamore

119 Cranberry Hwy (508) 833-8626

61. Olde Magoun’s Saloon Somerville

518 Medford St (617) 776-2600

62. Redbones Somerville

55 Chester St (617) 628-2200

63. Union Brew House Weymouth

550 Washington (781) 340-0440

64. Peppercorns Grille & Tavern Worcester

455 Park Ave (508) 752-7711

1. British Beer Company Cedarville

2294 State Road, Rt 3A (508) 888-9756

2. British Beer Company Falmouth Heights

263 Grand Ave (508) 540-9600

3. British Beer Company Framingham

120 Worcester Rd./Rt. 9 (508) 879-1776

4. British Beer Company Franklin

280 Franklin Village Drive (508) 440-5190

5. British Beer Company Hyannis

412 Main Street (508) 771-1776

6. British Beer Company Pembroke

15 Columbia Road (508) 829-6999

7. British Beer Company Plymouth

6 Middle St (508) 747-1776

8. British Beer Company Sandwich

46 Rt 6A/Old Kings Hwy (508) 833-9590

9. British Beer Company Walpole

85 Providence Hwy/Rte. 1 (508) 668-9109

10. British Beer Company Westford

149 Littleton Road (978) 577-6034

65. Colonial Spirits Acton

87 Great Rd (978) 263-7775

66. Spirit Haus Amherst

338 College St (413) 253-5384

67. Stans Liquor Mart Athol

1586 S. Main St (978) 249-9550

68. Craft Beer Cellar Belmont

51 Leonard St (617) 932-1885

69. Curtis Liquors Cohasset

792 Route 3A (781) 383-9800

70. Douglas Wine & Spirits Fairhaven

1 Peoples Way (508) 997-0311

71. Douglas Wine & Spirits Fall River

340 Rhode Island Ave (508) 673-6700

72. People’s Liquor Warehouse Fall River

1702 President Avenue (508) 730-2666

73. Warehouse Wine & Spirits Framingham

575 Worcester Rd (Rt 9) (508) 820-4900

74. Ryan & Casey Liquors Greenfield

55 Main St (413) 772-6585

75. Tamarack Wine&Spirits Lakeville

157 Bedford St (Rt18/79) (508) 947-6922

76. Trader Moe’s Lee

77 Main St./Pike Exit 2 (413) 243-6637

77. Wines & More Mansfield Mansfield

280 SchoolSt,MnsfldCrossing (508) 339-6900

78. Douglas Wine & Spirits New Bedford

446 Dartmouth St (508) 992-3387

79. Douglas Wine & Spirits New Bedford

500 Kings Hghwy, Ste 10 (508) 985-9600

80. The New Salem General Store New Salem

410 Daniel Shays Hwy (978) 544-8177

81. South Liquor Mart Plainville

431 South St (508) 643-3838

82. Pembroke Center Liquors Pembroke

44 Mattakesett St (781) 293-9665

83. Curtis Liquors S. Weymouth

486 Columbian St (781) 331-2345

84. Table & Vine W. Springfield

1119 Riverdale St (413) 736-4694

85. Andy’s Market Taunton

802 Bay St (508) 822-1246

86. Wines & More Wareham Wareham

WrhmCrsg,2421CranberryHy (774) 678-0813

87. Julio’s Liquors Westboro

140 Turnpike Rd (508) 366-1942

88. Westfield Wine & Spirits Westfield

440 Southampton Rd (413) 568-4468

89. Friendly Discount Liquors Whitinsville

167 Providence Rd, #7 (508) 234-7951

90. Winchester Wine and Spirits Winchester

632 Main St (781) 721-5900

91. Mass Liquors Worcester

392 Chandler Street (508) 753-0250

New York Border









Great Barrington

Connecticut Border


Vermont Border
























29 59








South Deerfield





Millers Falls




















Rhode Island Border






































New Hampshire Border




Fall River




Acton 65


95 105

68 90 13


Waltham 38



98 99

106 Natick 12



14 54


73 15

Framingham 103



95 9 10



9 83




4 94 1 Foxborough

81 8 77














78 57






















95 24



Oak Bluffs

106. Barleycorn’s Craft Brew Natick

21 Summer St (508) 651-888

107. Deja Brew Shrewsbury

510B Boston Tpk Rd (508) 842-8991





B=Brewpub (brew & sell beer/food on premises)

C=Contract Brewery (brew/sell beer off premises)

M=Microbrewery (brew beer/sell off premises)

M/T= Microbrewery w/Taproom

N=Nanobrewery (3 BBL or less)

P=Proprietary Brewpub

(sells food and beer exclusively brewed for premises)

R=Regional (large, brew beer/sell off premises)

Beer Bars & Restaurants

Homebrew Shops

Beer Stores

BOP - Brew on Premises

92. The Hoppy Brewer Attleboro

1182 South Main St (508) 223-4677

93. Homebrew Emporium Cambridge

2304 Mass. Ave (617) 498-0400

94. The Witches Brew Foxboro

12 Maple Ave (508) 543-0433

95. Cape Cod Beer Homebrew Supply Hyannis

1336 Phinney’s Ln (508) 790-4200

96. Tamarack Wine&Spirits Lakeville

157 Bedford St (Rt18/79) (508) 947-6922

97. DIY Brewing Supply Ludlow

289 East St (413) 459-1459

98. Strange Brew Marlboro

416 Boston Pst Rd E/Rt20 (508) 460-5050

99. Barleycorn’s Natick

21 Summer St (508) 651-8885

100. Beer & Winemaking Northampton

154 King St (413) 586-0150

101. Homebrew Emporium S. Weymouth

58 Randolph St (781) 340-2739

102. DIY Brewing Supply Sunderland

289 Amherst Rd (413) 384-9463

103. Walpole Wine & Spirits Walpole

669 Main St (508) 668-3338

104. Homebrew Emporium West Boylston

45 Sterling St (508) 835-3374

105. Beer & Wine Hobby Woburn

155T New Boston St (781) 933-8818




New York Border








8 9 23

10 South Burlington









Bennington 9

1 2







27 Waterbury







Massachusetts Border







18 Stowe








Canada Border











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13. Woodstock Inn B N. Woodstock

135 Main St Rte 3 (603) 745-3951

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19. British Beer Company Manchester

1071 South Willow Street (603) 232-0677


25 Plainfield




15 Newport





New Hampshire Border




111 114









20. Hampton Falls Village Mkt Hampton Falls

82 Lafayette Rd (603) 926-5840

21. Top Shelf Brews Hampton

826 Lafayette Road, Unit A (603) 601-2894

22. Bert’s Better Beers Hooksett

1100 Hooksett Rd, #105 (603) 413-5992

23. Case N’ Keg Meredith Meredith

5 Mill St (603) 279-7443

24. Johnsons Marketplace New Durham

69 State Rte 11 (603) 859-7100

25. The Beverage King W. Lebanon

9 Interchange Dr (603) 298-5817

26. Yeastern Homebrew Supply Dover

4 Franklin Plaza (603) 343-2956

27. Mt. Washington Homebrew Supply Littleton

150B Old County Road (603) 444-7775

28. Fermentation Station Meredith

72 Main St (603) 279-4028

29. Kettle to Keg Pembroke

123 Main St (603) 485-2054

30. A&G Homebrew Supply Portsmouth

165 High St (603) 767-8235

31. Middle St Market & Brewing Portsmouth

517 Middle St (603) 373-0255

32. Border Brew Supply Salem

10 Lawrence Road, Unit 5 (603) 216-9134


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6. Long Trail M Bridgewater Corners

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8. Zero Gravity Craft Brewery Co. B Burlington

115 St. Paul (802) 861-2999

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10. Vermont Pub & Brewery B Burlington

144 Col lege St (802) 865-0500

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13. Otter Creek/Wolavers M Middlebury

793 Ex change St (802) 388-0727

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20. The Alchemist M/T Waterbury

35 Crossroad (802) 244-7744

21. Harpoon Brewery M Windsor

Ruth Carney Dr (888) HARPOON

22. American Flatbread Burlington

115 St. Paul (802) 861-2999

23. The Farmhouse Tap & Grill Burlington

160 Bank St (802) 859-0888

24. Three Penny Taproom Montpelier

108 Main St (802) 223-8277

25. Positive Pie Plainfield

69 Main St (802) 454-0133

26. Worthy Burger S Royalton

56 Rainbow St (802) 763-2575

27. The Reservoir Rest. & Tap Rm Waterbury

1 S. Main St (802) 244-7827

Get Listed! 1-800-474-7291

Get Listed! 1-800-474-7291









22 4








7 19



North Conway 11





New Durham









Maine Border





Portsmouth 16


1 30

95 31








495 20







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Holland Tunnel

West Side Hwy.



10th Ave.

9th Ave.





8 th Ave.

7th Ave.

6th Ave.


72th St.

Columbus Ave.

86th St.


West 31







5th Ave.



59th St.

57th St.

42nd St.

14th St.

Canal St.



5 th Ave.

Park Ave.

3rd Ave.

2nd Ave.


34th St.

Brooklyn Br.


408 63

1st Ave.









417 417

23rd St.


The Village









65th St.


Ave. C

Manhattan Br.

96th St.




Upper Rochester









Flatbush Ave.


Atlantic Ave.


21st St.






278 41




Ditmars Blvd.






89 38





13 224





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Houston St. Grand St.

Delancy St.


East Side


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18. Lake Placid Pub B Lake Placid

813 Mirror Lake Dr (518) 523-3813

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23. Heartland Brewery P New York

35 Union Square West (212) 645-3400

24. Heartland Brewery P New York

127 West 43rd Street 646-366-0235

25. Heartland Brewery P New York

350 Fifth Ave at 34th (212) 563-3433

26. Heartland Brewery P New York

1285 Sixth Ave at 51st (212) 582-8244

27. Heartland Brewery P (Temp Closed) New York

93 South St (646) 572-2337

28. Heartland Brewery B New York

625 Eighth Ave at 41st (646) 214-1000

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131 Excelsior Ave (518) 581-0492

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40. Uncle Marty’s Adirondack Grill Averill Park

2930 New York Rt 43 (518) 674-4080

41. Barcade Brooklyn

388 Union Ave (718) 302-6464

42. Mugs Alehouse Brooklyn

125 Bedford Ave (718) 486-8232

43. Blind Tiger Ale House New York

281 Bleecker St (212) 462-4682

44. The Ginger Man New York

11 East 36th Street (212) 532-3740

45. Jimmy’s No. 43 New York

43 E. 7th Street (212) 982-3006

46. The Pony Bar New York

637 10th Ave (at 45th) (212) 586-2707

47. The Pony Bar New York

1444 1st Ave (at 75th) (212) 288-0090

48. Hoptron Brewtique Patchogue

22 West Main St (631) 438-0296




Connecticut Border

Vermont Border

Massachusetts Border


B=Brewpub (brew & sell beer/food on premise)

C=Contract Brewery (brew/sell beer off premise)

M=Microbrewery (brew beer/sell off premise)

N=Nanobrewery (3 BBL or less)

P=Proprietary Brewpub

(sells food and beer exclusively brewed for premise)

R=Regional (large, brew beer/sell off premise)

Beer Bars & Restaurants

Homebrew Shops

Beer Stores

BOP - Brew on Premises


16 Lake Grove 495



30 Patchogue






49. The Ruck Troy

104 3rd Street (518) 273-1872

50. Yard House, Palisades Center West Nyack

4374 Palisades Center Dr. (845) 348-1528

51. Yard House, Ridge Hill Yonkers

237 Market Street (914) 375-9273

52. Breukelen Bier Merchants Brooklyn

182 Grand St (347) 457-6350

53. Beer World Catskill

170 W. Bridge St (518) 943-2337

54. City Swiggers New York

320 E. 86 Street (212) 570-2000

55. Hammersmith HB Latham

883 New Loudon Rd/Rt 9 (518) 786-1853

56. Hombrew Emporium Rensselaer

470 N. Greenbush Rd (518) 283-7094

57. Saratoga Zymurgist Saratoga Springs

112 Excelsior Ave (518) 580-9785


24 Yankee Brew News December 2012/January 2013

From my family to yours -

Happy New Year!


The annual Element Brewing anniversary

party will be December 15 from 6-9 p.m.

at the brewery in Millers Falls. 6:56 (14%

ABV) is a “Double Extra Special Oak” ale

brewed especially for the party, which will

include entertainment, will be free and kidfree.

There will be local artwork displayed

and for sale by Alan Flower, and Element

will be giving away prizes.

“At this strength, 6:56 takes on an almost

maple syrup characteristic as the oak and

residual sugars interact,” said co-owner and

brewer Dan Kramer. “Although the alcohol

is certainly present, the beer is remarkably

smooth from the eight months of conditioning

it received.”

Winter Ion (9.1%) may still be available

in December. It’s a Belgian witbier brewed

with Element’s (non-Belgian) yeast and

cocoa before being aged on cocoa nibs.

By Ria Windcaller

Night Before the Night

Before X-Mass Auction

Northampton’s Sierra Grille is hosting a

benefit event for the Massachusetts Brewers

Guild from 3-5:30 p.m. on December 23 at

which rare beer-related items will be auctioned.

Afterwards, there will be, “An epic

Christmas dinner with Stone Brewing beers

featuring a lineup of Vertical Epics, said

owner O’Brian Tomlinson.

Christmas Cookie

in a Glass

Opa Opa Steakhouse & Brewery

in Southampton holds a beer dinner on

January 13. The steakhouse location is the

sister brewery to Brewmaster’s Tavern in

Williamsburg where the 20-barrel brewing

system is bottling beers in bombers, growlers,


and for pint

glasses at the

spacious bar



Warmer is

a deep colored

ale that

the brewers

refer to as a



At 5.0%,

it won’t be

as fattening.




is lightly

hopped over


oak and will

be available

in growlers.

Available now in 22-ounce bombers is IPA,

and King Oak Milk Stout is back on tap.

Log toss and costumed ladies

were in this year at October’s

Sausagefest, a private

gathering in Easthampton.


Distillery Online

Kaptain Jimmy’s in Agawam is getting

the 250-gallon still rolling after a long

wait from the licensing board. The Kaptain

is part of the “Opa Opa Empire” and has a

spacious restaurant and bar with all the Opa

beers on tap. The still is showcased and is

worth a peak. Appetizers such as England

Pirate’s Calamari and Wasabi Blackpepper

Crusted Ahi Tuna are tasty, and the food

really lives up to what one would hope for

from a seafood theme restaurant. It’s great

for dates and family gatherings — and who

doesn’t love wait staff dressed like pirates?


Brewer/owner Jay Hebert of

Paper City Brewery at four of the

new 20-barrel fermenters


Part 4 — Beer in Barrel

Barrel Aged Scotch Ale — Part 3,

aged nine months by Lefty’s Brewing in

Greenfield, sold out quicker than a penny

can drop. Part 4 (11%), aged 12 months,

will be released in January. Smoked Porter

is now available year-round. Owner/brewer

Bill Goldfarb has a real knack for smoked

beers and makes this one with cherrywoodsmoked

malt. Tours and tastings of the

brewery are available by appointment.

Thinking Out of

the Brew Kettle

For years now, The People’s Pint in

Greenfield has brewed Slippery Slope. Is

it a beer, a braggart or what? In 22-ounce

bottles and on tap, Slippery Slope is brewed

with malted barley, 400 gallons of local

apple cider, honey, fresh cut ginger and bitter

orange peel. At 9.5%, after the first sip

all that counts is that the pint is in hand.

Imperial Stout (9.5%) will be available in

early January. It’s a beer worthy of tucked

away to see how this complex beast continues

to condition in the bottle. Rhino (8.0%),

a rye IPA, returns and was hopped with

aroma hops in the kettle and dry hopped

twice. There’s now a triple tap tower at

the Pint’s bar, which goes to show that the

brewery is kicking ass and rolling out the


IPA Week or Month?

Northampton Brewery has been celebrating

its 25th anniversary all year long

and continues to do so into the month and

ringing out the year as the first week of

December heralds the Third Annual IPA

Week. On tap will be seven to eight IPAs.

“Truth be told, it’s really IPA month,” said

Head Brewer Donald Pacher. “But, nobody

really complains.”

Humbug (6.5%), considered a holiday

seasonal, is a big American pale ale using

local hops from 4 Star Farms. Juggernaut

(6.8%) was hopped with Citra and Galaxy

hops saved over the past year. “Consider

it our Christmas gift to hopheads,” Pacher

said. Blue Boots IPA is the brewery’s everpopular

IPA and will be on tap year-round.

Jess’ Goodbye Rye is hopped up, ruby red

in color and brewed with malted rye and a

healthy dose of flaked rye. It was also dry

hopped twice with local Cascade hops. Also

on tap for the cold nights ahead is Imperial

Stout (10%), a blend of Belgian malts and

American hops with hints of vanilla, plum,

raisin and roasted grain. Rabble Rouser

Barleywine (9.0%), is an American-style

barleywine with “Bold malt backed up by a

healthy charge of American hops,” Pacher

said. “A great winter sipper.”

Brewery Expansion

Paper City Brewery in Holyoke has

seven brand spanking new 20-barrel fermenters

and four 40-barrel fermenters in

the ever-changing brewery. Paper City

contracts beer for eight labels, including

its own new brand, American Belgium

— or Ambel, for short. The gluten-free

Steadfast beer (from a company out of

Albany, N.Y.) is a great tasting sorghum

beer. Everyone in the know respects Paper

City’s Jay Hebert’s brewing skill, so what

is usually considered the last beer a beer

hound might like was unexpectedly awesome.

Beer Territory


Cabin Fever Ale from Berkshire

Brewing in South Deerfield will help

the darkest days of winter be easy peasy

as will 2012 Holidale (9.0%). This

American-style barleywine used hops

from Northfield’s Four Star Farms.

“Prominent yet not aggressive, notes of

bitter orange and spicy resins abound,”

said Berkshire’s Jason Hunter of Holidale.

“Balancing out this display is a soft,

candy-like malt sweetness, which supports

these flavors on their journey toward a

bright and clean finish.” And that is why

Jason is spokesman.

Beer Kits with Perfect

Presentation Bottles

Beer & Winemaking Supplies in

Northampton has a fresh shipment of malt

extract for holiday beer kits — Ebenezer’s

Old Ale, Trappist Holiday Ale and Winter

Solstice Lager — that can be brewed and

bottled in one of the fun used flip-top

bottles to wow family and friends. There’s

still time to make cider, and the store has

plenty of cider yeast on hand.

Small Business

Gather at Brewery

Barrington Brewery has up a novel

and innovative Christmas party offering

for businesses employing 1-10 people.

On the December 14, business owners

can schmooze and treat their workers to a

holiday party with other small businesses.

The brewery and the staff at the spacious

Crissey Farms Banquet Hall will do all the

work. Yule Fuel (9.0%) will be on tap and

in 22-ounce bottles-to-go. Along with all

the regular beers, there will be an Englishstyle

Porter on tap. The brewery can be

found by looking for the large elf standing

in the giant wooden barrel out front.

Beer Nuts and Tidbits

Paper City Brewery in Holyoke holds

a Scotch tasting the second Tuesday of

every month. It’s held in an unheated

brewery, so it’s best to dress warmly.

Owner/brewer Jay Hebert gets a special

bottle for each tasting. — Local

medal winners at November’s Great

International Beer & Cider Competition in

Providence, R.I., were Amherst Brewing

(silver and bronze medals for Black Friday

Russian Imperial Stout (9.0%) and Barrel

Aged Black Friday Russian Imperial

Stout (9.5%) in the Strong Beer-Russian

Imperial Stout Category. Northampton

Brewery won a gold medal in the English

Bitter category with Daniel Shay’s Best

Bitter and silver in the American Pale Ale

category with Northampton Pale Ale.


26 Yankee Brew News December 2012/January 2013

Get Harold Sperazza’s 3-part series

and start your own hop garden!

Send your name, address,

$5.00 (cash, check or m.o.)

and a note saying

to: Brewing News

571 South Park Ave.

Buffalo, NY 14204

By Hollie Chadwick

Grass Roots

2012 saw an unprecedented uptick in

new and planned breweries. A brewery in its

beginning stages in Sedgwick is the first in

the state to start selling shares for start-up

costs. The Community Supported Brewery

(CSB) is designed after the well-established

Community Supported Agriculture (CSA)

model. Members pay a shareholder fee,

have say in the styles of beer produced and

receive allotments of the finished product.

Founders Mia and Al Strong have sold

over a dozen shares and are launching a

Kickstarter campaign to raise funds in

efforts to avoid taking on debt for the startup

costs for Strong Brewing in Sedgewick.

A full CSB share allows for 48 large

growler fills from the brewery a year.

Smaller growlers and shareholder options

are also available. Al has been homebrewing

for 15 years, and both of the Strongs moved

to Maine from New Jersey with hopes to

open their own brewery. They started a local

homebrewers club shortly after settling in.

As Bull Goes,

So Goes the Nation

Maine’s one and only dedicated lager

brewery, Bull Jagger Brewing in Portland

added a beer to the lineup just in time to

kick off local Oktoberfest festivities. Dirigo

Crimson Lager, a ruby hued Märzen-style

Oktoberfest beer, is the fourth release of

the one-year old brewery and is available in

bottles and on draft.

Two Beers

from One Mash

This time of year, Gorham’s Sebago

Brewing concentrates on brewing the welcomed

winter warmer, Slick Nick (6.0%)

and Midnight Porter. The usual suspects

were joined by a few small-batch beers

including Biggie (10.35%) and Smalls

(3.8%). Both were created by the same

mash in the old-style party-gyle technique.

Biggie, an un-aged 2012 barleywine, was

the strong beer from the first runnings of

the mash. The two runnings were boiled

separately, and Smalls, the lighter beer from

the second runnings, was fermented with

Ringwood ale yeast in tribute to the forefathers

of Maine brewing. Both were limited

releases and were sold on draft and in a

two-pack set.

Sturdy and Sleek

In addition to standard brown glass

growlers, Boothbay Craft Brewery is now

offering a sleekly designed 64-ounce stain-

less steel growler, which can go to venues

where glass is not allowed. It has a tight

seal and weighs less than glass. All benefits

aside, Boothbay gets bragging rights for

being the first in the state to offer these

swing-top vessels.

Boothbay released a new recipe over

the fall. Green Thumb is a brown ale using

locally grown hops harvested during the

Hop-Swap festivities in the fall.

Taking Over

the East Coast

Portland’s Seadog Brewing announced

that it chose to build a new site in

Clearwater, Fla., one of its strongest markets.

Following suit with parent company

Shipyard Brewing, who set up shop in

Winter Park, Fla., in August 2010, the brewpub

will be housed in a completely refurbished

building. Renovations will be complete

by early December and will include

a small brewing operation, a 90-foot bar

and a 4,000-square-foot deck. Longer term

plans include seven additional locations in

the balmy state, and a 20-barrel production

facility inside the Orlando airport in 2013.

Bourbon & Beer

A limited number of cases of Shipyard

Brewing’s Bourbon Barrel Aged Prelude

(9.5%) will be released in December. The

corked and caged, 750-ml bottles have been

cellar-aged for more than 100 days.

On the Move

Shag Rock Brewing has plans to relocate

in the near future. Brewer Richard

Ruggiero expects to move from the current

Amalfi on the Water restaurant to a new

location in Rockland. Ruggerio plans for

more outside-the-box beers served up in a

beer-centric atmosphere.

No Tricks

Oxbow Brewing served a treat for

Halloween this year, a 750-ml special bottle

release of 11/12 Oxtoberfest. The sour

beer is a blend of the 2011 smoked saison

Oxtoberfest aged a year in a Riesling barrel

along with 2012’s fresh batch. The release

was followed up by a kick-off party to celebrate

the opening of a new, five-tap tasting

room in the Newcastle brewery.

Newest additions to the Freestyle Series

include Freestyle No. 8 “The Chronic

IPA” (last September); Freestyle No. 10,

a pale saison brewed with rye and brewed

in collaboration with Washington, D.C.,

Bluejacket brewmaster Megan Parisi; and

Bull Jagger’s Matt Johanness and Tom Bull at

the Dirigo Crimson Lager release at Novare


Freestyle No. 11, a dry-hopped black saison,

which was joined by another brew from the

Liquid Swords Series in November.

Could a skip in the series indicate there’s

a Freestyle No. 9 aging and will be something


DIY Beer

A big congratulations goes out to

Zafra Whitcomb of Montville for winning

first place in the Second Annual Maine

Homebrewer’s Competition. The judging

panel consisted of owners and employees

of Central Street Farmhouse, Bangor

Wine & Cheese, State Street Wine Cellar,

Nocturnem Draft Haus, Penobscot Bay

Brewery, Sea Dog Brewing and Geaghan

Bros. Brewing as well as brewers and vintners

from local breweries and wineries.

Whitcomb’s winning beer, a Czech-style

pilsner with Japanese Sorachi Ace hops, has

been brewed by Penobscot Bay Brewery of

Winterport, where the recipe was converted

to a professional scale. Bottles and kegs will

be distributed locally and branded Winnah

2012. The release party will be held at

Nocturnem Draft Haus.

Still Smokin’

Also brewing at Penobscot Bay

Brewery is Wildfire Rauchbier. Brewer

Mike Anderson introduces the smoke element

of this old German beer style by drying

malts over an open fire of beechwood.

Red Flannel Ale, a brown ale, will also

make its seasonal appearance.

Straight Right First-

Round Knockout

Baxter Brewing announced plans for

a major expansion to its operations in

Lewiston in the late fall. The expansion will

allow Baxter to increase capacity by 400

percent. Currently, the brewery produces

8,000 barrels per year, and the expansion

will facilitate the production of as much as

33,000 barrels.

“All year, orders have called for three

times as much beer as we’ve been able to

make,” said company founder and president,

Luke Livingston. “Demand has so exceeded

anything we could have predicted. We

didn’t expect to hit this kind of milestone

for several years.”

The plan also calls for 24-hour brewing

and canning operations by next spring.

Construction begins in December, and the

company expects the project to be completed

sometime in 2014.

Baxter released a new beer as part of its

Seasonal Series — Phantom Punch Winter

Stout (6.8%) is a hearty stout

brewed with cocoa nibs and

vanilla beans. It’s named after

the controversial first-round

punch delivered in the Ali-

Liston rematch in Lewiston’s

St. Dominic’s Arena.

Bard’s Presents

The Tempest

The new, larger Rising

Tide Brewery has allowed

Nate and Heather Sanborn

to expand the draft list at

the Portland tasting room.

Tempest is a coffee porter

brewed with Nicaraguan

Don Rodolfo Dark coffee

beans from Bard Coffee of

Portland’s Old Port and is the

first of the small-batch offerings planned for

a Seven Barrel Series.

Another introduction is part of a different

experimental brew set. Entrepôt (Oats)

is the first of the Warehouse Ales Series,

a farmhouse-style ale with oats added for

a smooth and rich texture. Both brews are

available draft-only.

The Gorilla King

Maine Beer Co. of Portland released an

American robust porter this season. King

Titus (7.5%) boasts a strong roasted malt

character complimented by sweet chocolate

notes and a hearty kick of Maine Beer Co.

signature hops: Centennial and Columbus.

Top 10

A cookbook featuring recipes created to

pair with beers from Portland’s Allagash

Brewing will be released this holiday season.

Allagash: The Cookbook was developed

by Allagash founder Rob Tod, chef/

author James Simpkins and photographer

Brian Smestad. They debuted the book at

the Great American Beer Fest in Denver last


“Food, and how it interacts with our

beer, has always been an important aspect

of Allagash culture,” Tod said. “One of the

reasons that I chose Portland as the home

for Allagash was the burgeoning food scene.

Creating this cookbook allows us to take

our passion for beer and food to the next

level. Our hope for this project is that it not

only exposes the infinite possibilities for

pairing beer and food, but it also allows us

to expand our own vision of what that is

and to share it.”

Allagash, which made #2 in Trip

Advisor’s Top 10 Brewery Tours this summer,

saw the delivery of two oak vats used

for wood-foudre aging over the summer,

and bottles will hit the production line in

November. These filled bottles will be

stored in the barrel room until ready for


Fun in the Forks

The Kennebec River Pub & Brewery

in The Forks doesn’t stop brewing over

the winter and is now well into its 17th

year at the Northern Outdoors Adventure

Resort. In the colder months, Head Brewer

Mike McConnell brews Sled Head Red,

described as a smooth red ale with moderate

bitterness. Also on tap are Deer-In-

The-Head Lite, Whitewater Wheat, Big

Mama Blueberry, Honey Badger Rye and

Kennebec River IPA.


28 Yankee Brew News December 2012/January 2013

By Scott Kaplan

And Then

There Were 22s

603 Brewery in Campton is the newest

brewery in New Hampshire, having

been granted its Federal brewing license

on October 30. State licensing is underway

as brewhouse build-out continues for an

estimated January opening. Initial beers are

expected to be two different IPAs and an

American ale, all in 22-ounce bottles until a

canning line is started.

She’s a Winner

Martha’s Exchange (Nashua) won two

medals at this year’s Great International

Beer & Cider Competition in Providence,

R.I.: a silver for Pumpkinweizen and a

bronze for Oktoberfest. In November, brewer

Greg Ouellette brewed an as-yet unnamed

beer with four customers from IncrediBrew,

a brew-on-premise shop in Nashua. It’s

a lower-strength Belgian dubbel brewed

with Belgian pale, Munich, Cara-Munich

and Special B malts as well as amber candi

syrup, then fermented with a Belgian abbey

yeast. In October, Ouellette partnered with

Lobster Q restaurant in Hampstead to brew

a Scotch ale, and Lobster Q owner Sean

Hopkins smoked some of the malt in the

restaurant’s barbeque smoker. Martha Q’s

Low n’ Slow Ale (8.4%) is a dark, intensely

malty beer with toffee and sweet smoke

flavors. Martha’s regular MacLeod’s Scotch

Ale (8.5%) will replace Low ‘n Slow once

it kicks. MacLeod is more caramel-like and

malty with a subtle smoky presence underneath.

Other beers on tap in December and

January are Abbot’s Habit Tripel (9.0%),

Magi Winter Warmer (6.2%), PC’s IPA

(6.3%) and Black Forest Russian Imperial

Stout (8.0%).

Indulge Yourself

Indulgence Ale (9.3%) returns to White

Birch Brewing’s (Hookset) winter lineup

as part of the Brewers Reserve series

in 750-ml bottles — there are only 720

bottles of this Belgian-style stout. Tavern

Ale (7.0%) is an imperial smoked brown ale

that Draft Magazine recognized as one of

the top 25 beers of 2011. Rusalka is a multigrain

extra stout brewed with barley, wheat

and oats. Ol’ Cattywhompus (9.0%) is the

new name for White Birch’s English-style

barleywine, brewed with a massive amount

of malt from Thomas Fawcett and Sons.

Belgian Style Pale Ale and Hop Session Ale

(both reviewed in the Tasting Panel) are

now available as draft beers, and the price

for a 22-ounce bottle of these two beers has

dropped to $5 due to efficiency gains in the


In Memoriam

Smuttynose Brewing in Portsmouth

released Lindz in October, a tribute to the

Seacoast area’s beer icon, Lindsey Altshul,

who passed away in May. It’s a Germanstyle

Kölsch fittingly made with locally

sourced ingredients. The latest addition

to the Big Beer Series is Zinneke (8.4%),

a Belgian-style stout made by blending

portions of bourbon barrel-aged beer with

non barrel-aged beer to give a touch of the

bourbon wood to the dark fruit flavors and

chocolaty finish. Zinneke is Belgian slang

that originally described mongrel dogs that

lived along the Zenne river in medieval

Brussels. Over the years, the name has

broadened to affectionately refer to residents

of the city, as 70 percent of them can claim

foreign origin.

Big A IPA (9.7%) returned in October in

four-packs for a limited run. The New York

Times named Big A the top IPA in America,

and Men’s Journal picked it as one of

the top 25 beers in America. Gravitation

(~12%), a Belgian-style quadrupel, will

be released in January. Short-Batch Series

beer Bloom, a Belgian-style golden ale, was

brewed with seven varieties of edible flowers.

The next short-batch is Durty (8.0%), a

hoppy brown ale that uses virtually all high

alpha acid hops including Polaris (a new

German variety) Nugget, CTZ and Glacier.

Fun Fundraiser

Redhook Ale Brewery’s (Portsmouth)

fourth annual New Hampshire BrewFest

attracted a record number of attendees on

October 6 and raised nearly $24,000 for

the Master Brewers Association of the

Americas’ New England Chapter and the

Prescott Park Arts Festival. The brewery

took home three medals from this

year’s Great International Beer & Cider

Competition: ESB and Winterhook both

earned a gold medal and Ben Harris Beer, a

cream ale, earned silver.

Shiny Happy Brewery

The Woodstock Inn Brewery’s (North

Woodstock) new 30-barrel brewhouse

equipment is now in place. Brewer Butch

Chase said he expects to be brewing and

bottling by mid-December. Brian Angelone

will be in charge of packaging responsibilities,

and Mark Babson is the new assistant

brewer and brewery manager. Former

assistant brewer Toby Burgess is leaving in

January to go back to school full time and

further his education. Wassail (8.0%) is out

this winter in 22-ounce bombers, regular

six-packs and on draft. It’s malty with assertive

hoppiness and alcohol warmth. Last

Chair Ale is also available this winter as a

hoppy brown ale full of Fuggles hops for

bittering, flavor and dry hopping.

Putting On The Squeeze

The four brewers at Tuckerman

Brewing in Conway are cranking out eight

brews a week to keep up with demand

including the second annual release of

ALTitude (7.3%), the brewery’s “alt beer

with attitude.” Unfortunately, the ramped

up production is squeezing 6288 Stout out

of the production schedule as it takes three

months to condition.

Wheat’s Up

John Glidden said Winter Wheat (7.2%)

will replace No Wake Wheat for the winter

months at Squam Brewing in Holderness.

He’ll also have Bobhouse Bitter out before

Christmas. Golden IPA (8.5%), The Camp

Barleywine (10%) and Halcyon Steamer

Stout should be available all winter.

Bar None

The Flying Goose Brewpub in New

London has a new bar with an all-new look

including granite tops and a new six-foot

long, 20-tap tower system installed by Ed

Ramshaw of Blue Line Draft Systems. Bière

de Abstrakt (9.0%) will be one of the first

beers served on the new system. It’s Rik

Marley’s first foray into barrel-aged beer

and was fermented with a saison ale yeast

plus Brettanomyces clausenii, then aged in

Napa Valley Pinot Noir wine barrels for two

and a half months. Finally, it was returned

to the fermenter with a Pinot Noir wine

yeast to carbonate. It finished dry and tastes

of wine, oak and the Brettanomyces. This

year’s Isle of Pines Barleywine (~12%) is a

blend of freshly brewed ale with a portion

from 2009, and the whole batch was aged

on American hardwood and dry hopped.

It Happens Only

Once A Year

The annual tapping of Hoppy New Beer

happens New Year’s Eve at Elm City

Brewery in Keene. Every year it’s a different

beer, but it’s always hoppy. Brewer Ben

Mullett said he’ll have something special on

tap around Christmas, as well.

The Best Intentions

Originally intended as just a side business

of the brewery, the homebrew shop

attached to Candia Road Brewing in

Manchester had to expand to triple its size

this fall. Brewer Tom Neel was busy just

keeping up with his five year-round beers

while construction on the homebrew shop

continued, but he expects to have Milk Stout

and Pale on Rye available this winter.

Family Matters

Tyler Jones said he’s making beer, and

lots of it at the Portsmouth Brewery,

including Stephan Urquell, a Czech-style

pilsner originally brewed in May 2011.

Rocky Road Stout (8.0%) is a new beer from

Jones and has cocoa nibs, amaretto oak

and five gallons of Marshmallow Fluff in

the whirlpool. The latest version of Project

X was brewed with Hallertauer-based

Sovereign hops. The Project presents the

same malt profile but with differing hops

for every batch. The bar is working through

the fall beers, and Jones indicated there may

be an imperial stout and Scotch ale for the


Earth Eagle Brewing

L-R: Earth Eagle Brewing’s

owners and brewers Butch

Heilshorn and Alex McDonald

survey the Physician’s

Desk Reference volume for

Herbal Medicines to choose

herbs and notions for their

upcoming gruits. Earth Eagle

received its Federal brewing

license in September and its

state license in October. The

grand opening celebration

was on November 17 at

‘Tis The Season to

Drink Christmas Beer

The Italian Oasis in Littleton has a

Christmas beer on tap this winter. Brewer

Josh Summering said he made it in collaboration

with Don Merrill of Mount

Washington Homebrew Supply, and it was

made with cinnamon, nutmeg, allspice and


‘Tis The Season

To Drink Lambic

Steve Sousa is serving three Belgianstyle

lambics through the holiday season

at Milly’s Tavern in Manchester including

raspberry, blueberry and cranberry versions.

Seasonal beers Pumpkin Ale and Chocolate

Porter continue to be available and will be

joined by Russian Imperial Stout (10%) in

January. Hopzilla (9.2%) should also appear

during the winter, a double IPA that Sousa

described as “off the IBU charts.”

IPA Pairs

Rye IPA and Conan the Destroyer Series

Double IPA (8.7%) are on tap at the Seven

Barrel Brewery in West Lebanon. Brewer

Tony Lubold said the rye beer has 30 percent

rye in the grist, and it was so popular

about a year ago that he decided to make

the exact same recipe again this year.

An Imperial Christmas

Moat Mountain Smoke House and

Brewery’s (North Conway) Imperial Stout

(~9.0%) is available in December. It comes

in 22-ounce bottles and is on draft at the

pub. Brewer Scott Simoneau said he harvested

some yeast from a Scottish export

ale brewed in November and used it in Wee

Heavy (8.0%). After a relatively cool fermentation

and conditioning period, it should

be ready for the holidays. Moat Porter

remains on tap as the winter seasonal beer.

the nano-brewery next to

A&G Homebrew Supply on

High Street in Portsmouth.

“Hopefully we’ll only be

limited by our imagination

and the ingredients we

can get,” Heilshorn said

regarding the production of

gruits. Half of the brewery’s

output is expected to be

gruits and the other half more

“conventional” beer.


Come To The Dark Side

Throwback Brewery in North Hampton

is selling tickets through December for its

Unafraid of the Dark Series beers. The

ticket entitles the bearer to first dibs on

growlers of six dark beers brewed with local

ingredients. One new beer is released every

two weeks starting in January.

Homebrew News

On September 30, the Concord

Area Homebrewers, Southern Maine

Homebrewers and Winnipesaukee Brew

Crew donated $11,326 to the Make-A-Wish

Foundation of New Hampshire. Funds were

raised during the 16th annual New England

Homebrewer’s Jamboree. The event drew

homebrewers from all over New England

and broke every record possible. “We had

record attendance, a 50 percent increase in

competition entries and the largest donation

yet to the Make-A-Wish Foundation of

N.H.,” said event organizer Ed Ramshaw.

“It’s so great to see so many good people

come together to support such a great

cause.” The jamboree included a homebrew

competition that judged 249 entries including

a Cod Fish Mead, an Onion Wine and

an Atomic Fireball Cider.

Can You Feel

the Rhythm?

Resonation Pale Ale from Great

Rhythm Brewing in Portsmouth hit the

taps and shelves around the Seacoast and is

available as far north as Wolfeboro. It’s a

citrusy American pale ale that debuted at the

Redhook beer festival in October.

That’s a wrap for now, so hasta brewista

(see you next beer).


30 Yankee Brew News December 2012/January 2013







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holiday get togethers big and small !

book yours today!

967 Main Street • Willimantic, CT


In the Historic Willimantic Post Office

By Gregg Glaser

A Longshot

Connecticut resident Zack Adams’

beer, Magnificent Seven, is one of the

2012 Samuel Adams LongShot American

Homebrew Contest winners. His beer will

be brewed and bottled and sold as part of

a six-pack with two other winning beers

from the contest (California resident James

Schirmer’s Beerflower Wheat and Samuel

Adams employee homebrew winner Dave

Anderson’s Strawberry Lager) in 2013.

Magnificent Seven is an imperial IPA using

seven American hop varieties.

The Big Brewery

Two Roads Brewery, the new large

brewery in Stratford, plans to be open by

Christmas at the latest — six days a week

and closed on Mondays for those who wish

to visit and sample beers in the 200-person

tasting room. There will be food trucks on

the weekends.

The brewmaster, Phil Markowski, is a

veteran of several microbreweries including

the original New England Brewing in

Norwalk and most recently Southamption

Brewing in New York. Available from

Two Roads will be four year-round beers:

Ol’ Factory Pils (a traditional pilsner dryhopped

with both German and American

hops); Road To Ruin (7.2%; a “no nonsense

double IPA hopped with four American

hop varieties), Workers Comp Saison (a

traditional farmhouse ale fermented with

an “expressive yeast strain” and a variety

of harvest grains including barley, wheat,

oats and rye); and White IPA (fermented

with an American ale yeast and no spices).

Igor (ABV TBD), a rye Russian imperial

stout aged in rye whiskey barrels, should be

released in February or March. There will

be surprise tasting room-only beers available

whenever possible.

End of the World Beer

David Wollner, owner/brewer at

Willimantic Brewing Company/Main

Street Café, said the brewpub is having

a “Party like there’s no To-Maya” on

December 20 with “crazy food and drink

specials and a celebratory brew with some

unique ingredients.” That special “Mayan

beer” will be 7.7%. The annual New Year’s

Eve Party will feature a DJ, noise makers,

a champagne toast and the vertical tapping

of Willi Whammer Barleywines 2010, 2011,

2012 (all ~10.1% ABV). There’s a Hope For

Haiti Fundraiser on January 26 featuring

Hops for Haiti.

Beers on tap are Postal Patron Pub

Ale (a brown ale), Poor Richard’s Olde

Ale (7.5%, for Ben Franklin’s birthday on

January 17) and First Class Festive Ale

(8.4%, a double IPA) and Zip It! IPA.

Back in the Game

Steve Boucino is back in the beer biz in

Connecticut. Boucino was co-founder of

The Cambridge House Brewpub in Granby,

which he co-owned from 2005-2009, after

New Good-Beer Bars

By Gregg Glaser

Bob Potter, owner of Prime 16 Tap

House + Burgers and Mexican tequila

bar c.o. jones (sic) in New Haven, has

opened New Haven Meatball House

on Chapel Street. Potter said he’ll have

12 craft beers on tap plus “quintessential

comfort food.” “We like keeping with

the Prime 16 theme by dispensing craft

beer from logs, as it insures freshness

and variety,” Potter said. The menu

features several different meatball varieties

all available at the same time such

as beef, chicken, pork and vegetable

with special recipes offered regularly.

Meatballs and sauces (tomato, creamy

Parmesan, spinach pesto or mushroom)

are made from scratch daily.

Bar Sugo in Norwalk (102 Wall

Street) is a 50-seat restaurant that changes

its beers often and seasonally. On a

recent visit, Allagash White, Dogfish

90 Minute IPA, Widmer Brothers Milk

Stout, Brain Blaster, Strubbe Pilsner and

Ommegang Hennepin Farmhouse Ale

were on tap. There are also bottled craft

beers and ciders available. The menu is

Boston Beer’s Jim Koch with

Longshot winner Zach Adams.

which he sold it to the current owner. Last

year, Boucino and partner Kyle Best founded

The Cambridge House Beer Company

& Brewery as a contract brewery (brewing

at Paper City Brewery in Massachusetts)

with the stated goal of brewing “all the

award winning beers that the brewpub produced

over the years — 13 beers in total.”

Currently available is the Medal Series

collection, which features Big Hoppy

(8.5%, reviewed by the Tasting Panel), a

double IPA that in the past won a medal

at the Great International Beer & Cider

Competition in Rhode Island. The next

releases will be the gold medal Great

American Beer Festival award-winning

Kölsch and silver medal winner, Three

Steve’s Stout. All the beers will be available

in 22-ounce bottles and on draft in


“I’ve always wanted to distribute our

beers,” Boucino said, “that’s why I fought

so hard in 2007 with Connecticut legislators

to change the state law regarding brewpubs

and distribution. We single handedly created

bill #7138, which allows all brewpubs

within the state to package and distribute

their beers. I’m very proud of that. Without

the daily demands of the restaurant, we can

focus on what we do best — brew beer —

and the initial reaction here in Connecticut

has been great. We’re currently on the

shelves of over 150 stores and on tap at 15

locations (and growing).”

authentic Italian, and almost all items

are made to be shared with many small

plates, pizzas and homemade pastas.

There are also six different meatballs

(that change every couple of weeks),

and a meatball tasting is offered.

The Redding Roadhouse in West

Redding (406 Redding Road) is under

new management with nine draft lines,

bottled beers, an updated menu and a

complete re-freshening of the interior.

There are still the annual Oktoberfest

weekends and live music Thursday-

Saturday. Co-owner Ted Stonbely said

he plans to add as many local beers as

possible to the beer list. On a recent

visit, some of the drafts included City

Steam’s Naughty Nurse Amber Ale,

Harpoon IPA, Beaver Beer’s “Big Red”

IPA and Samuel Adam’s Octoberfest.

Barnum Publick House in downtown

Bridgeport (1020 Broad Street)

has installed new taps for five rotating

craft beers plus Guinness Stout. Recent

drafts included Dogfish 90 Minute

IPA, Stone Levitation, Brooklyn Lager,

Smuttynose Brown Dog and Long Trail

Belgian White. There are also bottled

craft beers.

Real Ale

The Connecticut Real Ale Fest returns

to Brü Rm. @ BAR in New Haven on

January 27. Head Brewer Jeff Browning

said he expects all Connecticut Brewers

Guild member brewers to be sampling

real ales brewed especially for this fest

plus brewers from other states who always


On tap at the brewpub are Vixen Winter

Wassail, a brown ale brewed with cinnamon,

nutmeg and clove, and Damn

Good Espresso Stout, a favorite brewed

with Kenyan coffee beans in the mash and


Battle-Won Medals

Cavalry Brewing in Oxford won two

medals at the Great International Beer &

Cider Competition in Providence, R.I., last

November. Hatch Plug Ale won bronze in

the English Bitter category, and Article 15

Ale won silver in the American Brown Ale


Big Wally Porter was released after

Thanksgiving, and Nomad Stout appears in

mid-December. The next version of the X

Limited Edition comes out in January, as a

bolder version of last year’s ESB.

More Medals

Back East Brewing in Bloomfield won

a gold medal at the Great International

Beer & Cider Competition with Porter in

the Brown Porter category and a bronze

medal for Back East Ale in the Amber Ale


The year-round beers from the new

micro include Back East Ale, Misty

Mountain IPA (7.0%), Golden Ale and

Porter. The first beer in the Imperial Series

is Imperial Stout (10.5%, reviewed in the

Tasting Panel). Winterfest, a seasonal beer,

was brewed with local honey and a touch

of organic cinnamon. All of Back East’s

beers are available on draft and in growlers,

with the exception of Imperial Stout, which

comes in 750-ml bottles. The beers are currently

sold in Hartford County and eastern


Mild Beers

At Cambridge House Brewpub in

Granby, on tap is English Best Bitter,

brewed with locally-sourced, organic pale

ale malt from Valley Malts in Hadley, Mass.

Dana Borque’s recipe for English Mild,

last year’s homebrew competition winner,

was so popular that Head Brewer Chris

DeGasero said “We want to see if low ABV

session beers can become a regular staple of

the Cambridge House line-up. We believe

session beers promote a more jovial and

friendly atmosphere and really challenge

us to develop a great flavor profile in low

alcohol beers.” DeGasero will hop his low

ABV beers with U.K. Northdown, Fuggles

and Goldings hops.

ESB (Extra Special Bitter) returns at the

brewpub, and DeGasero has brewed Brown

Ale using caramel and chocolate malts plus

a small addition of cherrywood smoked

malt. Around Christmas, Barrel-Aged

Russian Imperial Stout (~8.0%) will be

tapped. This beer aged in a used Jim Beam

bourbon barrel for three months.

Rummed Black & Tan

Stone of Destiny (12%) is an imperial

“Black & Tan” aged in Thomas Tew (Rhode

Island) rum barrels from Olde Burnside

Brewing in East Hartford. It’s available in

500-ml bottles. Father Christmas Highland

Ale (9.8%) is a Scotch “Wee Heavy” with

cherry added and is available in one-liter

bottles and for the first time on draft.

Granddad is at Peace

Cottrell Brewing in Pawcatuck has

officially welcomed Revival Brewing from

Rhode Island to the Cottrell “family” of

beers. With the addition of a new fermenter,

Cottrell bottled Revival’s first bottled

beer, Imperial Oktoberfest (7.0%), and

next brewed and bottled Double Black IPA


“We’re pleased to have Revival’s Sean

Larkin and his partners, Owen Johnson and

Jeff Grantz, spending time at Cottrell,” said

Charlie Buffum, Cottrell’s owner/brewer,

“and I think Sean may have finally made

peace with the ‘poltergeist’ of my great,

great grandfather, CB Cottrell.”

Perhaps a Final Beer

Christmas Ale (7.0%) brewed as an

English “Old Ale” with honey, cinnamon

and ginger, is on tap at Tullycross Tavern

in Manchester. Co-Pilot Brown (6.8%) is

a hoppy American-style brown ale, and

Siberian Winter Imperial Stout (9.0%)

returns for the season.

Head Brewer Brian Flach said he’ll

release a single keg of Doomsday, a chocolate

stout aged on cacao nibs and chili

peppers, on December 20, “Just in case the

Mayan calendar is right. We have one day

to drink it.”

See CT p. 39


32 Yankee Brew News December 2012/January 2013

Years ago, while performing quality

control work at a small Vermont micro, this

writer found his taste buds and olfactory

abilities to be most sensitive in late morning

and late afternoon, when senses are

sharpened in anticipation of the next meal.

Hence, the best times to taste and evaluate

beer are arguably 11 a.m. and 4 p.m.

Outdoor activity in Vermont’s winter environment

only seems to heighten that sensory

acuity. Whether you’re coming in from

boarding, alpine or cross-country skiing,

snowmobiling or just stacking wood, with

the bold beers of Vermont’s winter, 11 a.m.

and 4 p.m. never tasted so good! And hey!

How about all of these new breweries?!! Go


New Brewery

in Brattleboro

With a spectacular view of the

Connecticut River, Whetstone Station


By Paul Kowalski

Restaurant & Brewery in Brattleboro

enchants visitors with its vista of the mighty

river and hills that rise above it. Beginning

in January, the restaurant at the site of the

former Riverview Café hopes to entice visitors

with house-brewed beers. The business

is the collaboration of local beer people Tim

and Amy Brady and David Hiler. Current

plans are for their 3.5-barrel brewhouse to

produce beers that will compliment what is

already an extensive beer offering on draft

and in bottles, with house-beers taking only

a few of the 15 lines of the draft system.

Tim Brady will serve as brewmaster.

New Brewery in Stowe

The beers and flavors of The Shed live

on, but the landmark Stowe pub and restaurant

from which they sprang closed its

doors in 2011. A new brewpub has cropped

up in its place, though. The owners of Crop

Bistro & Brewery are betting that there’s

still some magic left in that special spot on

Mountain Road. Head Brewer Will Gilson

presides over a new Bavarian-built 8.5-barrel

system and hopes to be serving his beers

to customers at Crop by late December.

Gilson has more than 20 years of brewing

experience, most recently at Moat Mountain

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The playful spirit of VPB founder

Greg Noonan is believed to be

behind a spirited overflow of

fermenting Black Watch Black IPA.

Smokehouse & Brewing Co. in New

Hampshire. He expects to offer six types of

beer made on premises. Crop opened as a

bistro in last January and serves daily seasonal

and local fare.

New Brewery

in Rutland County

The craft brewing movement has reached

the Marble Valley. Killington and other

Rutland County towns were early adopters

in their consumption of craft beers, and

thanks to brothers Patrick and Daniel Foley,

the county is now on the map as a source of

handcrafted beer. Foley Brothers Brewery

in Brandon is an expansion to the Neshobe

River Winery that the Foley family started

in 2008, and is the first brewery in Rutland

County. Initial plans call for two styles

of beer to be produced: a ginger wheat

beer and a brown ale. Both will be sold in

22-ounce bottles.

Holiday Hat

December marks the annual release of

Feast of Fools from Magic Hat Brewing

in South Burlington. This holiday raspberry

stout is considered a post-dinner dessert

beer and features a deep, dark body of

pale, carafa, Munich and chocolate malts

and roasted barley along with Columbus

hops. Feast of Fools will be available in

22-ounce bottles and 32-ounce growlers

only at The Artifactory at the brewery and

only for a limited time into the holidays.

Gift sets including special Lake Champlain

Chocolates and 12-ounce Feast of Fools

snifter glasses will also be available.

Magic Hat’s winter seasonal stout, Heart

of Darkness, is fairly smooth on the palate

and roasty with an undercurrent of chocolate.

It’s brewed with pale crystal, chocolate

and Munich malts, roasted barley and

hopped with Apollo and Goldings hops. The

new installment in the Humdinger series

is a winter wheat wine, Graupel (10.8%

ABV), and features Apollo and Simcoe

hops. Graupel is packaged in 750-ml

bottles and will be on tap until mid-January.

Magic Hat’s IPA On Tour beer is Encore, a

hybrid-style of IPA and an American wheat

ale. Simcoe, Cascade and Apollo hops are

utilized, as are pale, wheat and cara Vienna


Taste buds will dance








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Gravity Rises

Keeping track of the calendar is worthwhile

and rewarding, as the second Tuesday

of the month is Special Keg and Meet the

Brewers Night at American Flatbread

Burlington Hearth, home of the Zero

Gravity Brewery in Burlington. Special

kegs are tapped on these nights, and brewers

Destiny Saxon and Paul Sayler are on hand

to meet and talk about the beers.

On December 18, Flatbread holds Feast

of the Druids, a special Zero Gravity beer

pairing dinner. Head Chef Jon Morin will

prepare a multi-course druid-inspired meal

paired with Zero Gravity beers, and hopes

are high for a medieval-style gruit brew to

be poured. There will be another beer dinner

on January 22.

Let There Be

Winter Ales

The boys at Vermont Pub & Brewery

(VPB) in Burlington have been as busy as

elves brewing a bunch of limited release

special winter ales and new brews . From

the Small Batch Series, in December VPB

releases Wee Heavy (11%), an iced smoked

porter (8.0%), a Belgian double (8.0%) and

a Belgian tripel (9.0%). January’s lineup

includes a gluten-free winter warmer, a

maple oatmeal stout, Obama’s White House

Honey Porter and a bacon-smoked rauchbier.

From “The Big House,” as VPB’s

14-barrel system is known, the historic

Blackwatch will still be brewed as well as

Old Vermont Logger, a helles lager and a

new American-style IPA, High Seas IPA

with 80 IBUs of Cascade, Columbus and

Centennial hops. Double Chocolate Stout

also returns, brewed with Madagascar

cocoa nibs from local chocolatiers, Lake

Champlain Chocolates.

On a celebratory, landmark note, brewer

Russ FitzPatrick has brewed his 1,000th

brew at VPB.

Rock Art Around

the Christmas Tree

The Rock Art Brewery crew.

Rock Art Brewery of Morrisville collaborated

with Hunger Mountain Coop to

brew the limited release, strong black IPA,

Black Moon (10%). It was so well received,

said Rock Art’s co-owner, Renée Nadeau, a

decision was made to brew a more sessionable

Rock Art Black IPA (6.0%), available

in 22-ounce bottles and on draft. Mountain

Holidays in Vermont (8.0%), a rich, creamy,

holiday bock, is in stock for the season.

Open for Ten Years:

Time to Bottle

On the weekend of October 12 and 13,

Switchback Brewing in Burlington hosted

celebrations to mark its 10-year anniversary

and to show off the brand new bottling line,

which proved to be a safe investment. Over

100,000 22-ounce bottles of Switchback Ale

were shipped in Vermont in the first five

days following the October 22 release date,

depleting over a month’s worth of inventory

that the brewery packaged prior to the

much-anticipated release date.

“The response to our launch of

Switchback Ale in bottles has exceeded

our wildest expectations,” said Switchback

Brewing president/brewmaster Bill Cherry.

“Having prepared five weeks of production

prior to the release, we thought we were

well positioned to keep up with demand.

How wrong we were. Our entire five-week

reserve plus our week six production sold

out the very first week.”

In a demonstration of loyalty to its

home-state market, Switchback Brewing

has concentrated 100 percent of its bottle

production to Vermont, pledging that none

of its bottled beer will be sent out of state

until the brewery’s capacity can handle the

in-state demand.

Back in Bag

A new beer from Long Trail Brewing

in Bridgewater Corners this year will be a

throwback to the old days. The Brown Bag

Series will be a changing tap that will rotate

every eight weeks, allowing beer fans to try

small batch brews and then vote online for

their favorite Brown Bag Pilot Brew. Batch

#1, an American IPA, is available now, and

Batch #2 is right around the corner. Updates

for the whole Brown Bag Series will be

posted in the brewery website. Double Bag

(7.2%) is a vestige of the original Brown

Bag Series.

Long Trail’s winter beers are Hibernator,

a robust, malty Scottish ale; Brewmaster

Series Imperial Porter (8.0%), a rich, complex,

darkly roasted malt flavor balanced

with a variety of hops; and Triple Bag

(9.2%), a philosophical offspring of Double

Bag brewed in a small batch from a single

infusion that uses only the first runnings of

the mash.

I Liked it Back Then

In their great wisdom, the good people

at Otter Creek Brewing in Middlebury

are bringing it back: Otter Creek Russian

Imperial Stout (10%) is an ale to be savored

responsibly. True to style, this beer has a

high cellarability and begs to be aged.

All the Beers

are Above Average

Vermont beers did well at the recent

Great International Beer & Cider

Competition held November 2 in

Providence, R.I. Long Trail Ale took the

gold medal in the German Altbier category.

Otter Creek Copper Ale earned a silver in

the same category, with Otter Creek going

on to earn a bronze for Stovepipe Porter in

the Brown Porter category and a bronze for

Hop Session Ale in the American Pale Ale

category. McNeill’s ESB earned a bronze

medal in English ESB category. Further

congrats go to the brewers in Middlebury

for the gold medal award for Wolaver’s

Brown Ale in the American Brown Ale category.


That’s the news from Vermont, where

all the beers are above average. Have a

healthy and safe holiday season and a

hoppy new year!


A Craft Beer & Burger Bar





56 Rainbow Street South Royalton, VT 802-763-2575






Join the Brown Bag Club and become a Test Pilot.

Sample our latest innovative creations and share

your opinions for chances to win free swag.




34 Yankee Brew News December 2012/January 2013

Dracula and a Bunch

of Chili Peppers

Walk Into a Bar…

Just in time for the holidays, Brewmaster

Derek Luke and the crew at Newport

Storm Brewing are unleashing some dark

cheer to warm up beer drinkers. First up

is Vlad (9.0%) the newest addition to the

Cyclone Series. For the 22nd entry in the

Cyclone line, Newport Storm fans will be

treated to a Russian imperial stout brewed

with chocolate wheat, a first for the brewery.

This addition gives Vlad a full, creamy

body with notes of dark chocolate and coffee.

For the 2012 Annual Release — the 13th

in the series — and to celebrate the end of

the Mayan calendar, the brewery created

what it’s calling an “Apocalypse Brew”

called ‘12 (11.1% ABV). The brewers incorporated

ingredients local to Mayan culture

including blue agave, flaked corn and cocoa

nibs. To top it off, chipotle and habanero

peppers were added during conditioning to

give this beer a kick that is sure to please

hot pepper fans.

Both beers will be on shelves in time for

the holiday season, although if the end of

the Mayan calendar truly signals the end of

the world, it might be a good idea to hurry

and pick up both.

A Foolproof Plan for

No Jinx In Pawtucket

High Jinx Brewery of Pawtucket has

officially changed its name to Foolproof

Brewing. According to owner Nick

Garrison, this was done “to avoid the possibility

of litigation.” Garrison stressed that

no one had approached him on a naming

By Jason Lange

& Larry Brown

conflict, rather he was taking a proactive,

protective approach.

“I want the staff to be focused on making

beer, not worrying about being sued,”

Garrison said.

Other than that, things are coming

together nicely. Not only is Foolproof now

fully federally licensed to brew beer, but

the micro has received its automated canning

line. Garrison and Brewmaster Damase

Foolproof’s Kyle Pauly, Nick

Garrison and Damase Olsson

in front of their new 30-gallon


Olsson are hoping to have the first batch of

their year-round beers available in stores

in December. These beers are Barstool (an

American golden ale), Backyard (an IPA)

and Downpour (a robust porter). In January,

Foolproof will introduce its first specialty

beer, Reverie, a Russian imperial stout.

Brewery tours will begin on Fridays and

Saturdays in December, and there are plans

to partner with area bars and retail accounts

in to hold launch events.


Speaking of Newport Storm, the crew

there are also getting ready for their third

annual Hoppy Holidays event on December

22. The Visitors Center will be open noon-5

p.m. for friends, family, fans and supporters

to stop in before, during and after some

last-minute Christmas shopping for some

holiday “cheers and beers.” Word is that

Newport Storm will introduce a group of

local Christmas carolers this year, with

some guy in a red suit making a “very

special appearance” later in the afternoon.

“Hello, Santa? I’d like a vertical of the

annual releases.”

And the Medal

Goes To…

There were around 70 countries that

didn’t win as many medals at the 2012

Olympics as Sean Larkin’s beers managed

to garner at the 2012 Great International

Beer & Cider Competition. Six medals

were awarded to his brews: two silvers to

Revival Brewing for Double Black I.P.A.

(8.0%) and Saison (6.5%); a gold, silver

and bronze to Narragansett Brewing for

Lager, Porter and Light, respectively; and

bronze for Trinity Brewhouses’s Redrum

Imperial Red (9.0%). Sean is not pausing

to rest on his laurels, either. In December

at Trinity Brewhouse, Wolf’s Breath Winter

Warmer (9.0%), a barleywine featuring all

English hops and malts, will be released,

while a bourbon barrel-aged version should

be ready in January/February. Sean is also

working on a Scotch ale and some Belgian

quadrupel ale for around that same time.

The standard winter time beers, Tommy’s

Red, Trinity I.P.A. (7.0%), Russian Imperial

Stout (8.0%) and Kölsch will also all be on

the lineup.

At Revival, bottles of Double Black

I.P.A. (8.0%) should be in stores around the

second week of December. Sean stressed

that this is Revival’s “Dark Flagship” ale

with year-round availability, and should

not be viewed as a seasonal beer. Revival

Saison will be released in January, with a

later winter release of Juliet 484 Imperial

Stout (9.5%) rounding out the schedule. The

brewery also recently bought an 80-barrel

Blackstone Valley

Brewing Supplies

Turns 15

By Jason Lange & Larry Brown

Blackstone Valley Brewing

Supplies owner Steve

Duhamel in front of his

“Wall of Malts”


December marks the 15th year

that Steve Duhamel has helped

homebrewers craft the perfect beer.

With a virtual database that includes

just about any recipe, Blackstone

Valley Brewing Supplies in

Woonsocket is a one-stop shop for

all brewing necessities. Steve is

a certified draft system specialist

and maestro of brewing. If you can

dream it up, he can make your beer

a reality. With a commitment to

offering knowledgeable assistance

and support to home beer, wine,

cider and mead makers, Blackstone

Valley prides itself on offering a

large variety of high quality ingredients

and supplies to brewers and

wine makers at all levels and interests.

Steve and his crew are also

invaluable helpers each year for the

Great International Beer & Cider

Competition. Here’s to 15 more


fermenter and is working on Massachusetts

distribution sometime after the first of the


An Imperial

in December

Narragansett Brewing of Providence is

planning a December release of a 22-ounce

Imperial I.P.A. using mostly American

malts along with a German specialty malt.

A mix of German and American hops were

utilized. American bittering hops used

were Summit and Northern Brewer, while

the aroma hops were all German or Czech

including Tetnang, Saaz, and Hallertau.

This beer will be brewed at Just Beer in

Buzzard’s Bay, Mass., for a “one time only”


We’re Taking Over

this Square

La Laiterie in Wayland Square will

now offer yet another reason to stop into

its cozy little establishment. Bar Manager

Dave Mangiatini has indicated plans for a

new monthly tap takeover. The idea will be

to have all four taplines devoted to one particular

brewery. This will ensure a range of

beers sure to please all. From time to time,

patrons can expect to see limited drafts

brought in exclusively for the takeovers.

Goose Island is expected to be one of the

first breweries featured, and there will be a

large emphasis on local breweries such as

Sebago and Revival. The plan is to have the

head brewers on hand during select nights

to chat with customers and to give insight

into their creative process.

Union Station Belgian?

It might seem that way at Union Station

Brewery in Providence over the next couple

of months. “The beer menu around here

should get pretty fun,” said Head Brewer

Aaron Crossett. “I just propped up my

Belgian yeast, and I’m hoping to get a least

three to four Belgians on tap over the next

couple of months. I’m starting with Abbey

Ale (6.5%). I should also have the Tripel

(~9.0%) on in that time frame as well.”

Winter seems to want to start a little

early this year, which means stouts and porters

make their appearance. Aaron intends

to bring back the popular Vanilla Bean

Porter in late December, and Lights Out

Stout is already on the taps. There are also

plans to release a cask of Lights Out Stout

in January, this version aged in oak with

vanilla beans added to the barrel, and a cellared

keg from 2011.

Aaron said that it wouldn’t be the holidays

without Rusty Griswald (6.5%), the

popular IPA. For those whose taste runs

towards something a little lighter, Northern

Light would be a great choice, having

just been awarded a silver medal at the

2012 Great International Beer & Cider

Competition in the Golden Ale category.

Barrington in Da House

Beer fans can rejoice because there are

now two great reasons to make a pit stop

when traveling through the beautiful town

of Barrington. Grapes and Grains and

Brickyard Wine and Spirits are two local

stores making a mark in the quaint town by

the sea, and they are also among only a few

stores that have had the extremely hard to

find Belgian lambic ale, Cantillon, for sale


Beer Specialist Jaren Kent is determined

to educate and ensure all beer enthusiasts

have a reason to visit Grapes and Grains.

Through in-store tastings and up-to-date

releases, this new store is becoming a great

destination for beer lovers. Jared is always

more than willing to chat with shoppers and

suggest the perfect beer. The store also has

a vintage section that will have revolving

aged beers such as Samuel Adams Triple

Bock (18%). Events for December include a

Sixpoint Brewery (Brooklyn, N.Y.) tasting,

beer and cheese pairings and the introduction

of Element Brewing (Millers Falls,

Mass.) and Just Beer (Westport, Mass.) to

the already large selection of craft beers.

Brickyard Wine and Spirits is likewise

constantly expanding its beer selection

and now has a beer club as an added

bonus. With no fees, members are invited

to exclusive tastings and have first shot

on special offers such as beer dinners and

event tickets. Brian Buangiovanni, a.k.a

“The Beer Guy,” recently held a tasting for

members featuring rare Vermont brews such

as Heady Topper (The Alchemist Brewery,

Waterbury, Vt.), and beers from Vermont’s

Hill Farmstead Brewery (Greensboro) and

Lawson’s Finest Liquids (Warren). The

store has also partnered with Brew Horizons

to begin carrying homebrewing equipment.

They currently carry the Starter Kit and

several different ingredient packs and will

eventually carry a full line of homebrewing

equipment and ingredients. Plans include an

East Bay Homebrewers Club for 2013.


Talk about

Smooth Sailing

How does a brewery celebrate its first

anniversary in Rhode Island? If you’re

Grey Sail Brewing, you do it by snagging

not one, not two but three medals

at the recently held Great International

Beer Competition. Westerly’s Grey

Sail claimed gold for both Flagship

Pale Cream Ale and Stargazer Russian

Imperial Stout (9.7% ABV) along with

snagging a respectable silver for Autumn

Winds in the Oktoberfest category. Adding

further to the good news, co-owner Jen

Briton said that the micro’s litigation with

Full Sail Brewing (Oregon) over name

infringement has been resolved. Although

settlement requirements require non-disclosure

over exact terms, the most visible

outcome of the case is that the brewery

will henceforth be known as Grey Sail

Brewing of Rhode Island. Jen also stated

that starting this winter, 16-ounce cans

of some of the seasonal beers will hit the

production line, starting with Leaning

Chimney Smoked Porter, available by


Interior of Grey Sail Brewing.


36 Yankee Brew News December 2012/January 2013

By Amy Blair

The holiday season is here and with it

the cold weather. If the past few weeks have

been any indication of what is to come, the

upcoming weather will probably be in line

with the first signs of the apocalypse: snow,

hail, ice and frogs. Since there’s not much

you or I can do about it, thank goodness

for winter beers and all their dark spicy

goodness. And if we can’t stop this weatherpocalypse,

at least I hear that with a little

salt, frog’s legs taste just like chicken and

pair nicely with a winter ale.

Queens is Brewing

SingleCut Beersmiths, Queens’ first

brewery to open in over 50 years, is operational,

and the Tasting Room is open for

business. The first beers from this newcomer

include 19-33 Lagrrr!, a pilsner-style

beer, Dean Pacific Northwest Mahogany

Ale, a hoppy red ale, Billy Full-Stack IPA

(8.6%), an imperial IPA and John Michael

Dark Lyric Lagrrr!, a black lager. SingleCut

is also brewing Jan Olympic White Lagrrr!

in collaboration with Queens Kickshaw, a

local pub. It’s brewed with matzoh in the

mash and Szechuan peppercorns. The beer

is meant to highlight the tradition of Jewish

people ordering Chinese food on Christmas

Eve, and it will be served with a Chinese

menu at Queens Kickshaw. (But will Jan

also go to the movies and pointedly not talk

about Santa Claus?) The brewery has also

just received 30 rare rum barrels imported

from Jamaica, which previously held rum

aged for 20 years. SingleCut plans to brew

Rudy Double-ümlaut Lagrrr! (7.4%) to age

in those barrels for a late winter release.

Big Winter Beers, and

a Shout-Out to Rudolph

With the arrival of winter, Heartland

Brewery in Manhattan rolls out a lineup

of dark, strong, wintery seasonal beers.

Old Red Nose is a deep

mahogany ale with fragrant

tones of orange and

ginger and, of course,

roasted chestnut flavor.

It’s available throughout

the month of December

only. Old Red Nose Ale

Special Edition (8.0%) is

a small-batch strong ale

version of the above and

is served only in a goblet.

Barrel Aged Quad Bock

(12%) is brewed with

12 malts, 12 hops and

celebrates Brewmaster

Kelly Taylors’ 12 years at

Heartland. It aged in Jack Daniel oak barrels

and has a rummy flavor with notes of vanilla

and bourbon (also served in goblets). Full

Moon Barley Wine (10%) is a tawny barleywine

packed with English malt for a rich

toffee sweetness and hopped with American

hops. Not Tonight Honey Porter (6.5%) is

an American porter with a rich chocolate

malt flavor highlighted by notes of fresh

clover honey and blackstrap molasses.

New York Governor

Andrew Cuomo

announced $1 million

in state support plus

$2 million in matching

funds for a new

marketing campaign

for New York’s breweries,

distilleries, wineries

and cideries.

Celebrating American Craft Beer

and Classic Arcade Games


B A R C A D E . C O M


in Da Bronx

Bronx Black Pale Ale is available from

Bronx Brewery on draft in New York City

and Westchester only. This black ale has flavors

of dark chocolate and roasted malt with

tropical guava, mango and pear hop flavors

and aromas. It’s brewed with three different

American malts, generous amounts of West

Coast El Dorado and Citra hops and bottled

unfiltered and unpasteurized. The brewery’s

flagship beer, Bronx Pale Ale, won “Best

Beer” at the 2012 InterBev awards in early

October, was named one of the “Best Drinks

in NYC in 2012” by Time Out NY, and

received the bronze medal for the beer category

by Beverage World Magazine. In July,

the brewery was given the Entrepreneur

Award by Mayor Michael Bloomberg and

Small Business Services Commissioner

Robert Walsh at the Neighborhood

Achievement Awards. In August, the brewery

brought on a new partner, Sean McCain,

as Sales Director. Sean was the former

Victory Brewing Sales Manager for New

York City and Connecticut.

Breakfast in a Glass

Port Jeff Brewing in Port Jefferson created

a house-only beer, Birra DeNicola, an

IPA, for five DeNicola-owned restaurants

on Long Island. DeNicola debuted at Port

Jeff’s five-course dinner

on November 1 and

will permanently remain

within all five brotherowned

restaurants. A

percentage of each sale

will be donated to charity.

Port Jeff has expanded

distribution to Queens

(the first keg to Alewife

NYC in late October)

and Westchester, and the

beers should be available

in New York City.

Starboard Oatmeal

Stout (9.2%) has rolled

out for the season,

brewed with flaked oats, brown sugar

and raisins, it’s described as “breakfast in

a glass.” At such a high ABV, breakfast

should probably not be followed by much

work (or much of anything, for that matter).

There Will Be … Beer

Brooklyn Brewery has introduced the

newest beer in the Brewmaster’s Reserve

series — There Will be Black (7.5%) — as

a draft-only quarterly release made with

a core of black bread, dark chocolate and

minty New Zealand hops. The final phase

of the brewery’s expansion in Brooklyn

has just taken place with the arrival of

eight new 200-barrel fermentation tanks.

After piping, welding and programming is

completed, the tanks will be ready for use

around mid-December.

A Brew 47% Better

Than Politics

Patchogue’s Blue Point Brewery has

just released Entitlement Porter – “Brewed

for the 47%,” in honor of Election Day. The

beer was inspired by the recipe for White

House Porter, said to be the first alcohol

brewed or distilled on the White House

grounds. Brewed using four types of malt

and two different hop varietals, Entitlement

Porter has notes of espresso and toffee.

“We’re not big on making political statements,

but we’re big on making great beer,”

said Mark Burford, Blue Point’s brewmaster

and co-founder, “so this was an ideal way

for us to embrace the spirit of the season.”

Since the last round of fundraising

bombers last year, Blue Point Toxic Sludge

Black IPA (7.0%) has only been available

in draft. Joining White IPA as a can-only

package, Toxic Sludge 16-ounce cans were

available as of mid-November. December

1 marks the annual release of Sour Cherry

Imperial Stout (9.2%) and the first bottling

of the beer. The largest specialty pre-order

in brewery history means that bombers will

be available in all areas of distribution from

Michigan to Florida.

New Winter Beers

in Elmsford

Smoked Porter is back from Captain

Lawrence Brewing, available on draft

and in 16.9-ounce bottles since the end of

November. Another new bottled and draft

beer for the winter season is Winter Ale,

brewed from a German yeast strain and

winter spices.

Barrel Aging

in Brooklyn

In December, KelSo Satisfaction is available

from KelSo of Brooklyn. It’s brewed

with mellow malt and fragrant harvest hops

and is a true session beer at 3.5% ABV.

KelSo has several beers aging as part of

its continuous barrel aging program that

will be available in the coming months:

Rittenhouse Rye Aged Pale Ale, Rittenhouse

Rye Aged Porter, Saxon River Maple

Liqueur Aged Flemish Red, Saxon River

Maple Liqueur aged Brett IPA and Sylvain

Cabernet Aged Flemish Red. On December

11, there’s a KelSo tasting with Brewmaster

Kelly Taylor at Bierkraft in Brooklyn. Yearround

and small-batch beers will be available

for tasting and purchase.

Happy Holidays

in the Hamptons

Southampton Publick House serves

Christmas Ale (6.8%) on draft only and

Imperial Porter (7.2%) for the season.

Saison Deluxe (7.4%) is reintroduced this

season with a release date of December 15.


New York Governor Andrew Cuomo

announced $1 million in state support

plus $2 million in matching funds for a

new marketing campaign for New York’s

breweries, distilleries, wineries and cideries.

Regulatory reforms include ending the

ban on multiple manufacturing licenses (for

different beverage types) at the same location,

allowing beer and cider producers to

obtain temporary permits to sell at special

events, reducing fees for suppliers’ marketing

permits and reducing license application

requirements for suppliers.


On December 3, there’s a Belgian Beer

Prix Fixe Vegetarian dinner at Jimmy’s No.

43 that includes a five-course beer pairing

and no meat. Rejoice, tipsy cow lovers.

On December 25, Jimmy’s hosts a holiday

family-style dinner with Wandering Star

Brewing of Massachusetts. On New Year’s

Eve, there’s a Craft Beer Slam with a midnight

toast, and January 15 is the rescheduled

date for the Sandy-postponed Vanberg

& DeWulf (beer importers) second annual

Coast to Coast party. — Owl Farm is having

an imperial stout tap takeover on Dec

11. Where? — Civilization of Beer offers

a full day intensive workshop to prep for the

First Level Cicerone Beer Sommelier Exam

for professionals on January 21 at Stout.

Civilization of Beer also has upcoming recreational

classes at the Institute of Culinary

Education: Beer 101 on December 7, Winter

Solstice Dark Beer Tasting on December 21,

Beer Drinking for Couples on January 5 and

The Art of Beer and Cheese on January 25.


38 Yankee Brew News December 2012/January 2013

Hurricane Sandy Help

During the last week of October,

Hurricane Sandy hit the East Coast with

historic damage, mostly to New Jersey

and the New York City metro area, but the

upstate New York region was largely spared.

After the storm had cleared Cooperstown’s

Brewery Ommegang sent out a mass email

offering assistance. Jake Cunningham of

Chatham Brewing was also moved by

Sandy’s effects on New York and New

Jersey, and he made efforts to galvanize the

upstate New York brewing community to


Getting Blitzen-ed

At Brown’s Brewing in Troy, the annual

holiday release, Dunder & Blixem Strong

Ale (7.5%) returns with less spice and

brewed more in the style of an English “Old

Ale” with a strong malt backbone, fruity

esters and a warm finish — “More of a traditional

Dickensian inspiration,” said Gregg

Stacy of Brown’s.

Each year the beer is brewed in honor

of Clement Clarke Moore’s A Visit from

St. Nicholas, first published in the Sentinel

(Troy, N.Y.) on December 23, 1823. More

popularly known as Twas the Night Before

Christmas, the tale originally featured reindeer

“Dunder” and “Blixem” (Dutch for

Thunder and Lightening) before later versions

of the fable spoke of “Donner” and


Rauchbier, a smoky Bavarian-style

Märzen lager brewed with beechwoodsmoked

Munich malts also returns. Brewers

Peter Martin, Dan Cramer and Dave

Wright smoked the malted grain for this

year’s batch at the site of Brown’s future

Walloomsac Brewery in Hoosick Falls. The

smoking process gives Rauchbier a smooth

By Howie Corbin

and mild smoky flavor while maintaining

a slight sweetness, medium body and clean


January brings the dark, rich, intense

and complex Imperial Stout (10.2%) in the

Troyalty Series. This big beer warms with a

huge malt character coming from over 2,000

pounds of malt and massive amounts of

domestic whole hops.

January also brings The Second Annual

“Festival of Manliness: Pints for Prostates

Benefit” scheduled for January 20 at 4 p.m.

at Brown’s. The event features a wild game

craft beer dinner and hand-rolled cigars.

The evening’s festivities conclude with a

raffle drawing of “manly prizes” including

membership in Brown’s Mug Club, tickets

to next year’s TAP NY Brewer’s Festival and

an expenses-paid, seven-day brewery trip

for two to Belgium — 100% of the raffle’s

proceeds go directly to Pints for Prostates.

Beer and Snow —

Perfect Together

As winter descends upon Cave

Mountain Brewing in Windham, skiers and

beer lovers will be welcomed with a variety

of brews. Spiced Winter Ale is a malty

ale brewed with British Maris Otter malt

and mulling spices. Russian Imperial Stout

(10%) has flavors and aromas of coffee,

dark chocolate and fruit. Still possessing

an abundance of Citra Hops procured from

the Boston Beer Co. (Samuel Adams) Hop

Sharing Program, Double IPA (9.0%) is

expected. Smokin’ Hot Blonde a blonde ale,

features jalapeño peppers and smoked malt.

Session Ale, with British malts and hops,

is a refreshing beer after a long day on the


All New York,

All the Time

Head Brewer Jason Kissinger of

Davidson Brothers Brewing in Glens Falls

is excited, and rightly so. Davidson Brothers

has been planning expansion for some

time, and the plans are coming to fruition.

“We’re going to have the first new 100%

Peter Austin brew system built anywhere

in the world in about 12 years,” Jason said.

“Additionally, Rick and John Davidson

(brewery owners) are attempting to source

as much of the equipment as possible in

New York State, and are evaluating local

fabricators to build the vessels to the original

Peter Austin specifications.

Peter Austin was a famous British

brewer who designed some of what many

considered the best brewing systems in the

world. Davidson Brothers’ new brewery is

being designed by Peter Austin’s protégé,

Alan Pugsley of Pugsley’s Brewing Projects

International. The new 50-barrel system will

increase production significantly to keep up

with demand for the micro’s beers.

Available now are Winter Ale (7.0%), a

doppelbock-style lager with fruity notes of

vanilla and raisins, Coffee Stout, brewed

with locally procured coffee beans, and

Black IPA.

Al Michaels

Would be Proud

October brought the first and hopefully

annual Lake Placid Brewfest. Held

CT continued from p. 31

Chill Out

Southport Brewing (SBC) brewed

Big Chill (9.0%) in the tradition of an

old English ale with an East Coast twist,

said co-owner/brewer Mark DaSilva, with

Marris Otter, crystal, flaked and chocolate

malts and hopped with East Kent Goldings

hops. Besides being on tap at all SBC

brewpubs (Southport, Stamford, Branford,

Milford and Hamden), Big Chill is also

available in 12-ounce bottles and on draft at

retail stores.

Hidden in the Tree

Charter Oak Brewing, a New Canaanbased

brewery that brews at Paper City

Brewery in Massachusetts until building its

own brewery in Connecticut, has released

its second beer. Royal Charter Pale Ale

at the Olympic Center’s 1932 rink, the

festival showcased 23 brewers and 70

beers. The idea was the brainchild of Great

Adirondack Brewing’s Rob Kane, Jr.

New Collaboration Brew

F.X. Matt Brewing/Saranac Brewing

of Utica collaborated with Denver Beer

Co. of Denver, Colo., to create Continental

Collide, “… a collaborative brew with a

little taste of each brewery’s hometown.” It

was brewed at Denver Beer Co. with brewers

from both breweries contributing to the

final recipe, and the beer was first released

at September’s Great American Beer

Festival in Denver.

Denver Beer Co.’s brewers both went

to college in upstate New York at Colgate

University where they were exposed to F.X.

Matt’s craft beers. That began their love

affair with good beer, and the rest is history.

Happy Brew Year

Tommy Keegan of Keegan Ales in

Kingston said that 2013 will be a busy one

for his brewhouse. “We plan on a special

release per month,” Tommy said. “It will

allow us to do some things we haven’t done

in the past.”

One of those beers is the seasonal sensation

Super Kitty (10%), a high-octane holiday

release, available this holiday season in

new four-packs.

The new sister store, Keegan

Homebrew and Mercantile — just a

stone’s throw across the parking lot — is

is an American West Coast-style pale ale

hopped with Cascade hops and named

after the Connecticut charter hidden in the

Charter Oak Tree. 1687 Brown Ale was the

first release. Owner/brewer Scott Vallely

said he’ll introduce new beers throughout

2013 for a total of eight.

An Assistant’s Lunacy

City Steam Brewery Café in Hartford

won a gold medal at the Great International

Beer & Cider Competition with Blonde on

Blonde in the American Pale Ale category.

Master Brewer Ron Page said that new on

tap at the downtown brewpub for December

is the seasonal beer, Norwegian Wood, a

cinnamon- and cocoa-infused dark lager. A

new beer is Lunatic Ale (~8.5%), brewed by

Assistant Brewer Andrew Godiksen, a cross

between a barleywine and a triple IPA.

teaching homebrew classes and selling

Keegan merchandise along with homebrew


St. Niklaas & Beer

From Cooperstown, Brewery

Ommegang’s extremely limited edition

15th anniversary beer, XV (9.6%) was

brewed in the style of a Belgian Trappist

ale with Munich, Special B, Cara-Vienne

and Blackprinz malts, Belgian candi sugar

and hopped with Spalter Select and Styrian

Goldings hops. Duvel Rustica (8.5%) was

brewed with the Duvel brewery in Belgium

as a classic Belgian golden ale. Both beers

are available in 750-ml bottles. Art of

Darkness (8.9%) returns in 750-ml bottles

and on draft, brewed with four barley and

two wheat malts, flaked oats, dextrose and

hopped with Spalter Select and Styrian

Goldings hops.

St. Niklaas visits Ommegang on

December 15. with wagon rides, seasonal

treats, holiday décor and small goodie bags

for the little ones.

Adults get a beer tasting.


German Lagers

Butternuts Beer and Ale of

Garrattsville released two fall seasonal

beers, both German-style lagers. Helles is

a straw-blonde lager brewed with pilsner

malts and hopped with Hallertau hops.

Doppelbock (8.1%) is a malty beer counterbalanced

with a light bitterness.

Bright in Stamford

Half Full Brewery, the new micro in

Stamford, opened in September with a

20-barrel brewhouse and a tasting room

(growler fills are available) for visitors. The

first beer, Bright Ale, is a light-bodied pale

ale/blonde ale hybrid. Pumpkin Ale was

a limited release for the fall, and for the

winter Dry Stout is available (draft-only),

brewed with pale, Special B and black

malts, oats and roasted barley and hopped

with Magnum and Willamette hops.

Area Code Beers

Stony Creek Beer (in the Stony Creek

section of Branford) has been selling beer

since August. (203) IPA and (860) IPA,

named after the state’s area codes, are available

in 12-ounce bottles and on draft. The

beers are different versions of an Americanstyle





Expanding Around

the Middle

At Lake Placid Pub and Brewery,

Head Brewer Kevin Litchfield said that

“renovations are moving quickly, and we

expect that we will be finished with our

brewery expansion by late January. We

should be open for tours of our new facility

by February.”

December brings some of the brewery’s

most popular darker beers, starting with Dr

Fogg’s Oatmeal Stout and Fresh Powder

Milk Stout. A local favorite, Bruce’s Brown

Bag Ale, is an English brown ale that should

be tapped in early December, followed by a

new beer, Rye Pale Ale, in early January.

Brewer Warren Hendrickson is hard at

work designing his first commercial beer,

American Black Ale (a black IPA), hopped

with an abundance of Citra, Simcoe and

Amarillo hops, on tap in early December.

By late January, with the expanded capacity

Twice Bitten Barleywine (9.7%) and a

couple of lagers for spring release will be



Chatham Brewing is moving forward

with expansion plans. “We’ve ordered and

begun receiving new equipment,” said

Jake Cunningham, “and we’re waiting on

approval by the town at the next meeting.

The new digs will be bigger and better, with

more space and brewing capacity.

Chatham will brew a special beer for the

holidays. “We’re not sure exactly what style

yet,” Jake said, “but it will be available on

draft and possibly in bottles.”

New Craft Beer Bar

The Henry Street Taproom, located at

86 Henry Street in Saratoga, is a new craft

beer bar and restaurant featuring 16 taps.

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