Yankee Brew News Archive

What's Brewing: Maine/New Hampshire

Originally Published: 08/96

By: Mark E. Hall

Well it's time once again for the summer tourist season. Is everyone psyched? I thought so. Like it or not, it's coming.

One group of people who I know who will be looking forward to it are the brewers of northern New England, as I'm sure they'll be lots of beer consumed!

With many new beers being introduced in the two state region, everyone is gearing up for a good summer. That includes the four new breweries/brewpubs currently in the works. If you count the 21 currently in operation in Maine and the 8 in New Hampshire, the addition of the above will bring the two-state total to a whopping 33. I keep losing count, so I'm sure there is one I am missing.

Maine

With the tourist season in full swing, brewers in the hot spots of Portland and Bar Harbor have taken steps to keep up with the ever increasing demand.

David Geary of D.L. Geary Brewing has recently introduced his fourth beer. Geary's American Ale is a "faithful recreation of the classic American style ale". His new American ale will pay homage to that style and will be "crisp, clean, and delicious" Checking in at 4.7% ABV, it will stay true to form by using American malt, hops, and yeast. Geary's American Ale will be available via keg and 12 oz. bottle. With a lineup consisting of Geary's Pale Ale, Hampshire Ale, London Style Porter and American Ale, New England's first brewer (since Prohibition) keeps on growing.

Elsewhere in Portland, Shipyard Brewing Company's Sirius Summer Wheat Ale has made its appearance in the Portland market. Debuting on June 3rd, Sirius Summer Wheat will be available via bottle (12 ounce) and draft throughout New England, New York, and New Jersey.

Shipyard co-founder and Head Brewer Alan Pugsley described his new entry as "a traditional American wheat beer that's less assertive in flavor than its Bavarian counterparts. With its inviting golden color, mellow malted wheat flavor and less hoppy characteristics, it's sure to please those looking for a clean, cool, taste sensation." The new Shipyard entry brings its total stable of beers to eleven.

Ed Stebbins of Gritty McDuff's told me the opening of their new 30 seat patio on Wharf Street (in the alley behind the Portland brewpub) was a success as business has been better than expected. The patio seating area is offering their full menu plus select draft and bottled beers. The patio will be open seven days a week during the months of July and August.

Summer at Gritty's means that Gritty's Nuptial Ale will be brewed. This 3.8% ABV English Mild has always been brewed in honor of one of staff members getting married (which seems to be one per year). The brewing of Nuptial Ale is an old English custom where bridesmaids used to brew an ale together for the wedding party. Co-owner Richard Pffefer himself was shoveling the spent grain last summer just before he tied the knot.

Grant Wilson, owner of Sunday River Brewing (Bethel) and the recently opened Stone Coast Brewing Company of Portland reports that his Sunday River Red Stone Ale and Black Bear Porter are now available in 22 ounce bottles. Look for them at your favorite store. In other news, Grant reports his new Stone Coast on Winnipesaukee (Laconia, New Hampshire) brewpub should be open for business on or around July 1st. He purchased the site of the defunct Winnipesaukee Brewing Company in late April and has been working feverishly on getting it ready for a July 1st opening (more on this under New Hampshire).

Up north in the tourist haven of Bar Harbor, Maine Coast Brewing is once again open for business. Closed for most of the winter and spring, owner Tom St. Germain has taken steps to ensure his brewpub will never again closes its doors. His small brewpub and outside deck offer a nice list of beers including Maine Coast Ale, Bar Harbor Gold, Great Head Ale (Pale Ale), Eden Porter, and Sweetwater's Stout. St. Germain has joined the bottling revolution as his Maine Coast Ale and Bar Harbor Bicentennial Ale (a Red) are now available in 22 ounce bottles.

Seasonals planned for the summer include Frenchman Bay I.P.A., Blueberry Wheat, a Hefeweizen and a Honey Wheat. He told me that 15 pounds of Maine honey will be used per batch. He is also planning on brewing Sweetwaters Imperial Stout, which will be a cask conditioned ale (1.070 OG, 10% ABV). Last but not least is the Olympic Gold Mettle Ale ("a perfect 10"), a Belgian style brewed at a 1.080 starting gravity then aged for three months. Look for his regulars and seasonals during the summer months.

Atlantic Brewing, also of Bar Harbor, is sure making good use of their two new fermenters as they are expecting a 50,000 barrel output in 1996, up 66% from last year. Head Brewer Shawn Duncan says they are using the smaller seven barrel fermenter for specialties that are being currently served at the Lompoc Cafe brewpub.

The first of his two offerings is the SOB Bitter (Special Old Bitter)--5.8 ABV--which according to Shawn is "a bitter old bastard". Tipping the scales at 50 I.B.Us. (International Bittering Units), he is utilizing

Chinook and Perle hops. Mimicking the beers he tasted on a recent trip to England, he has also produced an English Mild(3.5% ABV). Shawn wants everyone to know they have recently bought a forklift. "It's the best thing since the mash tank and kettle" says Duncan.

There's another great story in Bar Harbor, as Tod and Suzi Foster of Bar Harbor Brewing have reason to be proud, as their Cadillac Mountain Stout won a Platinum Medal at the World Beer Championships conducted by The Beverage Testing Institute in Chicago. Scoring 97 out of a possible 100, this World Champion Dry Stout was lauded for its focused chocolate flavors. It was also described as "rich, smooth, and viscous on the palate, with a seamless and extraordinary quaffable character. Like velvet through the lingering focused finish". Cadillac Mountain Stout is available in 22 ounce bottles.

By now, Michael Bray of Bray's Brewpub in Naples should be serving food and drink in his 5,000 square foot beer garden. He already has approval to serve beer, but at press time was still waiting for the OK from the Maine Department of Health to serve food. His 30 seat beer garden will also have a horseshoe pit. Bray is also planning on serving a Strawberry Wheat and a Bavarian Style Wheat this summer.

The Belgian Beer Doctor is in. Stephen Gorril of Sheepscot Brewing in Whitefield is again brewing his Belgian Frambo (a slight play on the Belgian framboise). Gorril said he was able to revive some Flanders yeast from an old keg. He is also brewing a Berliner-Weiss, and keeping with this German style utilizes lactic acid bacteria in a 24-hour mash thereby giving it time to acidify. He also suggests serving it with Raspberry Syrup and states that "the amount of hops doesn't matter".

Down the coast in Lincolnville, Andy Hazen of Andrew's Brewing is enjoying the re-introduction of his Ruby's Golden Pale Ale(4.0% ABV/1010 OG). Originally introduced at The Great Lost Bear in Portland, Andy characterizes this beer as a good crossover from a Bud to a micro. He uses light German crystal malt and dry hops it with Tettnang hops. Ruby's is also light in color and body with a cream ale taste.

One of my favorite local watering holes, The Great Lost Bear of Portland, is having another great summer. Currently at 54 taps (four are cask-conditioned), the Bear makes it a point to showcase beers brewed in Maine. With over 70% of their taps committed to Maine brewers, it offers a great opportunity to try the great beers consistently put out by state brewers.

This summer you can try new offerings from Sea Dog (Hazelnut Porter), Katahdin (Pale Ale), Shipyard (Sirius Summer Wheat), and Geary's (American Ale). Additionally, every Thursday night from 5-9 p.m. is the Great Lost Bear Microbrewery Showcase. Each week they spotlight a microbrewery and have drink specials and prizes.

New Hampshire

The big news in the state is the recent passing of the Strong Beer Bill in June which allows the maximum alcohol content (% ABV) of beers to rise from 6% to 12%. The bill passed through the House & Senate, but was still waiting for signature as of this writing. It's obvious the distributors are favoring this, but it looks as if the state is keeping up with the Jones' since Maine, Vermont, and Massachusetts already have this in place. The state is also planning on doing an alcohol education campaign.

Grant Wilson of Sunday River Brewing and Stone Coast Brewing, both of Maine tells me he is almost completed construction on his new brewpub in Laconia. Located on the former site of the Winnipesaukee Brewing Company, his new brewpub will be known as Stone Coast on Winnipesaukee. The 185 seater will utilize a 15 barrel DME system and will be themed along the same lines as his Stone Coast brewpub in Portland, with BBQ/pub fare, pool tables, and music in a cigar friendly atmosphere. Head Brewer Peter Leavitt will now split his time between Portland and Laconia.

Beer selection at this time is sketchy, but Grant says they will definitely brew the 420 I.P.A., Redstone, and few other styles unique to that area. The Grand Opening should coincide with Independence Day.

Head Brewer J.B. Smith of Stark Mill Brewery in Manchester has added a third bottle to their list as Mt. Uncanoonuk Golden Cream Ale is now available in 22 ounce bottles. They are planning on making it available in 12 ounce bottles beginning early August. In honor of Manchester's Quincentennial (150th), Stark Mill had a "name the beer" contest. The winning entry Commercial Street Raspberry Wheat (Commercial Street is in the heart of the mill district) will be on draft throughout the month of July. In anticipation of the signature of the Strong Beer Bill, J.B. is planning on brewing a Scotch Ale, Imperial Stout, and a Double Bock. His counterpart, Dan Pariseau, will handle the formulation and brewing of a Rye Beer.

Nutfield Brewing Company, based in Derry, has just released their first seasonal beer. Their new Nutfield Summer Wheat is a "thirst quenching American Wheat Ale which is hand crafted with malted barley and wheat for a sparkling crisp, dry finish." The new brew is available throughout the summer in keg and 12 ounce bottles in New Hampshire, Maine, Rhode Island, and Central/Eastern Massachusetts.

Peter Egelston's Portsmouth Brewery is expanding again, this time into an adjoining building. This spring the brewery celebrated their fifth anniversary with a major expansion, joining its present premises located at 56 Market Street with new facilities in the building next door. According to Peter, the purpose of the expansion is twofold: to better serve customers, and to offer amenities not presently available, including outdoor dining and off-premise sales of its beers from its own retail shop.

The space next door will house a new 50 seat dining room, new prep kitchen, expanded brewing operations, and a new retail shop. The original upstairs bar will be expanded with a net addition of 25 seats. Last but not least, a new seasonal courtyard, seating approximately 25, will be built behind the new site.

Things are starting to come together for the Castle Springs Brewing Company. The present site of the Castle Springs Bottled Water Company, overlooking the North finger of Lake Winnepesaukee, will also house the new microbrewery. Head Brewer Richard Young, formally of Seabright Brewing in Santa Cruz, California tells me he is expecting the tanks in early July and hopes to have his beer ready by September. He will utilize a 20 barrel DME system and plans on starting modestly, as he is expecting a first year production of 5,000 barrels.

The Bottled water company/brewery is located at the Castle in the Clouds complex in Moultonborough and offers hiking, horseback riding, a restaurant and a tram to the spring site. In the beginning ,Young is planning on making his beers available at the restaurant, their hospitality suite, and some off-site accounts. Flagship beers will use the Lucknow moniker, which is named after the castle located on the site.