Yankee Brew News Archive

What's Brewing

Originally Published: Spr/93

By: Brett Peruzzi

Well, another New England winter is (nearly) behind us, but before we bid it adieu let's review a few things that have transpired while most of us were sitting by the fire with a strong ale.

Heavy Duty Winter Brews

Speaking of strong beers, two Boston brewers brought out unique high-alcohol brews to fortify us for the cold weather. The Boston Beer Company released a limited amount of draught Samuel Adams Triple Bock, a mighty big brother to its vaunted Double Bock. At a reputed 10% alcohol, even the hardiest bar stool warmers at Doyle's Cafe in Jamaica Plain were fastening their seat belts.

Across town at Boston Beer Works, brewer Steve Slesar upped the ethanol ante even higher, with a 12% alcohol Eis Bock, which gains its extra punch by having 10-20% of its water content frozen and removed. The YBN Golden Hammer award to both brewers, for putting a different spin on the winter warmer theme with these Teutonic skull crushers.

Fruit Beers from the Heart

While Christmas/Holiday ales are pretty standard brewpub winter fare, some imaginative brewers seem to come up with special offerings for virtually every holiday. Steve Slesar at Boston Beer Works introduced a Chocolate Cherry Stout (with real baker's chocolate!) for Valentine's Day. Across the Charles River, Tim Morse christened his kettle at John Harvard's Brew House in Cambridge with St. Valentine's Passion Ale, flavored with both cherries and passion fruit. Can a Mother's Day mango ale or a Father's Day framboise be far behind?

New Brewpubs

Last issue's rumor has become a happy reality. Skiers at Maine's Sunday River ski resort now have a brewpub for their apres-ski pleasure. The Sunday River Brewing Company opened for business in December on the Sunday River access road in Bethel. See the full story on Sunday River Brewing elsewhere in this issue.

While we're talking about mountains, YBN field correspondent Gregg Smith reports the opening of the Mountain Valley Brewpub in the New York town of Suffern, near the New Jersey border. Look for Gregg's review of Mountain Valley in the next issue. The tireless Mr. Smith will also be reporting on the long-awaited (and long-delayed) opening of the Brown & Moran Brewing Company in Troy, and the re-opening of the Manhattan Brewing Company by its new owners.

You Can Take It With You (Sometimes)

Cambridge Brewing Company has joined what I hope will be a growing New England brewpub trend--fresh beer to go in returnable containers. Gritty McDuff's in Portland has offered 5-liter mini-kegs for take out since last summer, but overall, take out craft brew remains mostly a West Coast phenomenon. A true pity, and probably a missed marketing opportunity, since the vast majority of beer in America is consumed at home. Are we listening out there, brewpub owners of New England?

Lagers from White River Junction

Catamount Brewing of White River Junction, Vermont, after producing strictly ales for six years, has entered the specialty lager market. Catamount Oktoberfest was released in limited quantities last fall; Catamount Bock is the latest offering, an appropriate brew to have in hand to greet the New England spring.

Banking on More Beers

The Sunset Grill & Tap in Boston's Allston section, with an already mind-boggling 49 beers on draught, will expand by 27 taps this spring. After breaking down a few walls in the current tap room, The Sunset Beer Bank, complete with vault and teller windows, will be created in the 1,300 square foot space next door that was once the First National Bank of Boston. Can an ATM for takeout orders be far behind?