Ipa And Summer Brewby Garrett '' Smith
posted: Friday, May 10th 08:05:28 am
|The new brewery is humming right along. We are brewing 5
times a week on both systems. The Brewery Team has worked
out most of the growing pains in the past few months. And
for the most part, things are running smoothly.
4000 Footer IPA is available in 12 ounce bottles throughout
New England. This is a big American Style IPA. It has 4 hop
additions; Chinook, Amarillo, Columbus and Goldings. We got
the name for this brew from the variety of hops and the 48
peaks above 4,000 Feet high in White Mountains of New
Hampshire. At 6.5% ABV and 82 IBU's Look for it in our mixed
12 packs, draft and six packs.
Raspberry Weasel Wheat, is back out in six packs and draft
for the summer. We have lightened up on the Raspberry
flavoring. This beer is extremely drinkable. We also have a
draft only beer this summer, called Woodstock Summer Brew.
This is a Pilsner style ale that is blonde in color and has
a crisp finish that is very easy to drink. Sazz Hops and
Pilsner Malt make this crisp summer treat one of the best
beers of the summer. 3.8% ABV 15 IBU's. Look for this beer
on draft at the Meredith Town Docks.
Fellowship Ale is an IPA that we brew for the Lincoln-
Woodstock rotary club. The 2013 Fellowship Ale contains an
exciting new proprietary hop blend we have never used in our
brewery, called Zythos. It is used to compliment the already
prominent Chinook presence. The Ale is also the first
collaboration beer brewed specifically by the Woodstock Inn
Brewery which will have a direct impact on our community and
Contributions from every bottle sold will be split between
funding the Rotary’s local causes and will vaccinate 2
people against Polio through Rotary International’s program
Polio Plus local charities.
Our Function Room is available for weddings and other
events. Please call 603-745-3951 or email
firstname.lastname@example.org target="_blank" class="bluelo">email@example.com for details. Brewery tours daily at
noon. Hope to see you soon.
Happeningsby Garrett '' Smith
posted: Friday, April 12th 01:04:17 pm
Just some quick notes of things that have been happening
here at the Woodstock Inn Brewery. We just got back from the
Craft Brewer’s Conference, in Washington, DC two weeks ago.
We learned some great stuff and meet some awesome people.
We have bottled and shipped our 4000 Footer IPA this week.
We shipped in six packs and put it into the mixed 12 packs.
So far New Hampshire, Vermont, Mass and Rhode Island have
gotten this IPA.
Raspberry Wheat, has shipped in draft and six packs this
week. Please look for these in your local beer store.
We also have new brew, Fellowship Ale. It is IPA, that is
brewed in collaboration with the Lincoln-Woodstock Rotary
Club. This brew is available in 22 ounce bottles and draft.
Fifty cents of every bottle sold goes to the Eradicate Polio
Fund and local charities. We also shipped a limited quantity
of Old Man Oatmeal Stout in 22 ounce bombers.
If you ever have problems finding our beer please Facebook
us or email the brewery. We will help you out. Thank you so
much for your support. We hope to see you soon.
Intern Guys New Blogby Garrett '' Smith
posted: Friday, February 1st 09:02:17 am
|Drew our new intern just wrote this. Please check it out.
My name's Drew, I'm the newest intern to get the hands on Woodstock Inn Brewery experience. Today was my very first day on the job and was bombarded with information. During my last visits, everyone was extremely busy with setting up the new 30 barrel system. But today the system was locked, loaded, and has already brewed two batches of the famous Pig's Ear Brown Ale, along with the 90,000 bottles waiting to be filled with the delicious brew. The Pig's Ear has been very busy getting ready for the First Tap Party Wednesday night at 6 pm as well. So if anyone wants to be part of Woodstock history, be sure to show up and get a pint or two of their most popular beer and the first batch that went through their new brewery expansion. Speaking of unveilings, the Kanc Club Function Room is going to premier this Sunday for the Superbowl XLII where there will be pizza, an 80 inch LCD TV, and a lounge chair challenge. The winner of the challenge will be the person who has the best lawn chair and will win a $50 gift card. Seems like easy money to me! I was given a quick run down of the extensive beer arsenal that Woodstock is armed with, as well as the new Kanc Country Maple Porter and Fellowship Ale that is going to be released in a couple of weeks. The Fellowship Ale is a special beer that a percentage of the proceeds will go to the Global Polio Eradication Initiative with help from the Lincoln-Woodstock Rotary Club. So purchase a 6 pack, or maybe a case if you're in an especially generous mood. Either way, everybody wins. I'm extremely excited to get my hands on these new beers, expanding my knowledge, and writing a few more blogs posts for our fans out there. Have a good one!
Everyones Welcomeby Errol 'Butch' Chase
posted: Thursday, December 20th 08:12:47 am
|Tonight is the Grand Opening!Come check out the new facility. The renovated main bar are and fireplace are awesome. The new Kanc Club Function Room and Tap Room bar are absolutely beautiful. Festivities begin at 5 pm tonight, we will be offering tours and fun for all. Hope to see you tonight!|
Adding To The Teamby Errol 'Butch' Chase
posted: Friday, November 9th 11:11:36 am
|As the brewery equipment for the new 30bbl system continues to arrive. We also need to expand our brew team. Mark Babson from Magic Hat Brewery in Vermont will be joining us. Mark will be the assistant brewer/operations manager. He brings excitement and brewing experience of all aspects of the brewery to the team. Also joining the team is Brian Angelone. Brian has been helping in the brewery for a while. He now will be dedicated to the packaging department. Brian will be heading out to Washington state to train on our new bottling equipment. Heather Donahue who also already works at the Inn is moving over to the brewery department. Heather says she is ready for a new challenge. Everyone will at some point be working in all departments and all have a team attitude. I look forward to working with each on of them.|
Brewery Equipmentby Garrett '' Smith
posted: Tuesday, November 6th 08:11:13 am
Our new Brew House is being installed today here at the new Brewery. Just so you know it is a 30 Barrel system. Right now we have received our Mash Tun, our Kettle, the Hot Liquor Back and the CIP Machine. We are awaiting the arrival of our bottling machine and labeling machine next week. We are expecting our fermenters and vessels sometime next month. Our Grand Opening is Thursday December 20th from 5-10pm. We will also be celebrating our 30th year anniversary as the Woodstock Station and Inn. We also be pouring our 30th year Anniversary Ale as the 1st pour from the new brewery. Hope to see you soon. Please check our Face Book page and twitter for updates and pictures.
Fall Beerby Garrett '' Smith
posted: Wednesday, October 3rd 09:10:57 am
|The leaves are near peak up here at the brewery. This is a wonderful time of year up in the mountains and at the brewery. We are brewing our famous Autumn Ale Brew as fast as we can. People from all over the United States are email and us and contacting us for this beer. Please get it while you can. We just finished our Clan Scottish Ale. The brewers have stashed a few barrels for our cask draft line. We will bring these out through out the year. A limited run of Thru Hiker Double Rye is available in bombers. This is available in New Hampshire and 45 case we made. The Woodstock Inn Brewery crew is all over New England this fall doing Oktoberfest. Some highlights are the New Hampshire Beer fest in Portsmouth on October 6th, the Attitash Oktoberfest October 6th and 7th and Poweder Keg Chilli and Brewfest in Exter NH on October 20th. Till next time.|
What's Newby Errol 'Butch' Chase
posted: Thursday, August 9th 09:08:58 am
|Construction is going well, it's very exciting watching the expansion grow everyday. Besides the expansion what's new you may ask. Well we just tapped Thru Hiker Rye for the first time this year. We also have a new "Summer Brew" that's just about ready to serve. This is a great beer for the hot days of summer. It's only about 4%abv and very light in color. We used pilsen malt to achieve the light overall color. Gently hopped with Saaz gives this beer a refreshing flavor. Come in check out whats been going on if you haven't seen us for a while.
Beer Punchby Erin '' Marley
posted: Friday, August 3rd 08:08:31 am
|It's HOT! Beer is refreshing on a summer day but why not take things to a new level this weekend and make a
Grab a pitcher. Add ice. Go 1 to 1.5 part(s) vodka to 2 parts lemonade. Be sure to leave room for beer -- I only fill the pitcher 2/3’s to ¾’s of the way up.
Give it a stir. Then add a bottle of Raspberry Weasel Wheat (or any summer beer). One more stir and you’re ready to drink.
Whats Happening???by Garrett '' Smith
posted: Thursday, July 5th 12:07:36 pm
| Hi everyone! Here’s an update on some happenings at the
Brewery. Our 4000 Footer IPA has been so popular we have
decided to add it to the Main Stays at the Inn and Brew Pub!
Butch and Toby are working hard to keep up with demand.
We also have a few limited releases in 22 ounce bottles. We
started with Last Chair Ale, which is a hoppy brown ale. We
also added our Old Man Oatmeal Stout and 4000 Footer IPA to
the list. Our next release is the Thru Hiker Rye Pale Ale.
Look for this in August.
Mark your calendars for Wednesday July 11th!! KC’s Rib
Shack in Manchester, NH is having a beer, whiskey and BBQ
dinner planned. This 5 course dinner will be paired with 5
varieties of Jack Daniel's and 4 different Woodstock beers.
Call KC's Rib Shack for ticket info and reservations. @ 603-
627-7427. We hope to see you there!
Some renovation news - the main bar has been completely
remodeled and opened last weekend to a stellar crowd! Come
check it out, it looks amazing! We have also added a new bar
outside on the patio, right through the brew pub door. It is
called the Dam Bar. It is described as a true North Country,
wilderness-themed bar. The guys used trees that the beavers
had chewed notches in as supports. (You have to see it to
The brewery construction is on time and looking great.
Please try and stop by this summer, we think you will be
pleased with the progress. Be sure to also check us on
Facebook and Twitter for deals and limited releases etc.
Tours are still offered everyday at noon throughout the
summer. Look for our beers in Maine and Rhode Island. Till
next time. See you around.
Welcome Sierra Nevadaby Errol 'Butch' Chase
posted: Monday, April 30th 09:04:47 am
|Please come join us at the Woodstock Inn Brewery for a beer dinner featuring our friends from Sierra Nevada Brewery. Keegan will be preparing a multiple course meal using Sierra's products. The beers to be featured are the following-Sierra Pale, Torpedo extra IPA, Hoptimum Imperial IPA, and Porter. Tickets are on sale now for $40 per person gratuity not included, make your reservations now it's sure to fill up quick. We will be offering a $60 room special so you can enjoy a few extra and not worry about the ride home. Proceeds are to benefit the North Country Center for the Arts.|
Pig's Ear Recipe: Braised Pork Bellyby Erin '' Marley
posted: Friday, March 23rd 01:03:46 pm
|We were at the New England Food Show last week and met Justin Hoehn, a chef from Unox http://www.unox.com.
Justin came by to ask if we had anything he could use to braise pork belly for a demo later in the day. Seriously? Pig’s Ear Brown Ale Braised Pork Belly?! We were all in! Here's the unbelievable recipe.
2 lbs pork belly
2 bottles of Pig's Ear Brown Ale
Preheat oven to 325°
Sprinkle both sides with BBQ seasoning & place in roasting pan. Add Pig's Ear Brown Ale. Braise covered for about 3 hours. Justin says, it works best if you just braise the belly, press it and let it cool, then score the fat and sprinkle kosher salt on the fat.
Finally, sear in oven (450°) or on a flat top (on med high) to render fat at high temp. Skin side down. Justin’s Tip: You could reduce the braising liquid with a little veal stock. (Bonewerks makes a good veal stock)
Justin suggests that you, pair with a few beers and that's good livin’
Oatmeal; It’s Not Just For Breakfast Anymore!by Erin '' Marley
posted: Wednesday, March 7th 03:03:02 pm
|Last week, the Woodstock brew team started bottling the Old Man Oatmeal Stout in bombers (22 oz. bottles.)
This creamy unfiltered oatmeal stout is made with roasted and black patent malts shinning through. Complex, medium to dry palate with a bittersweet finish. O.G.1.055, 5.13%abv.
Come by the brewery or check out our retailers page at http://www.woodstockinnbrewery.com/buy/retailers.php to find it at stores throughout NH. In addition, a very limited supply will also be available at select stores in MA. Check Facebook & Twitter for updates.
Old Man Oatmeal Stout Bombersby Garrett '' Smith
posted: Tuesday, February 28th 09:02:23 am
Just a heads up. Old Man Oatmeal Stout bottles are being labeled and filled this week. You should see them sometime by next week. This is the first installment in a limited bomber series that we will be producing. Last Chair Ale, will be bottled sometime next week. Please check out our Facebook page for updates and news.
What’s Your Name?by Erin '' Marley
posted: Monday, February 27th 11:02:57 am
|As you’ve surely heard, the Woodstock Inn and Brewery is expanding this year. As we get the ball rolling on
refurbishing our new function room, we’re looking for a snappy name for it.
Years back, we called on you to help name the rooms in the Cascade House and now we’re calling on your creativity once again. Please email Peggy your suggestions at Peggy@woodstockinnNH.com.
If you’re the winner, you’ll receive a $150 gift certificate that can be used towards lodging, dining or at the gift shop.
Woodstock Pancakesby Erin '' Marley
posted: Thursday, February 23rd 07:02:05 am
|It’s National Pancake week. Thinking of pancakes leads me to thoughts of maple syrup and Kanc Country
If you’re a fan of awesome, you’ve got to try our spring seasonal, a dark full bodied porter brewed with real NH maple syrup. Butch, our head brewer, describes it as having “black patent malt character that shows through in the beginning with a silky smooth finish.”
Our specialty porter has an O.G. of 1.069 and has 6.0% abv.
The Kanc Country Maple Porter, named after the Kancamagus Highway, which snakes through the White Mountains, is only available for a short time this spring. It’s available now on cask at the brewery and in stores and pubs throughout NH and VT. Next week we’re sending some to MA and by the middle of March our friends in RI should see it.
Tearing Down The Houseby Erin '' Marley
posted: Monday, February 20th 10:02:25 am
March 26th, 2012 is a big day for us as Phase 2 and 3 of the new addition start. http://bit.ly/zh98oi
Come celebrate with us on Sunday March 25th at our "Tearing Down the House Party". We’re planning special drink prices, entertainment & giveaways.
WIN THE NAME GAME
On tap for for phases 2 and 3 of the renovation project involves finishing our beautiful new function room.
Got a good name for our new room? Send your suggestions to Peggy@woodstockinnNH.com. The winner will receive a hundred fifty dollar gift card good for lodging, dining or in the gift shop.
KEEP IN TOUCH
Don’t miss the latest news on brews, the renovation project and monthly deals. Sign up to receive our email newsletters, http://bit.ly/yXpIKj like us on Facebook and tweet us on Twitter (@woodstockbrew)!
New Brews And 22'sby Garrett '' Smith
posted: Monday, January 16th 01:01:23 pm
|We have some exciting news here at the Woodstock Inn Brewery! We just acquired a 22 ounce bottle machine and labeler. This means that we will be doing, in limited quantities, our own bottles of our different brews! The new “bombers” will be available for purchase at the Brewery, and throughout New England.
The first release will be our Old Man Oatmeal Stout in bombers. We love the label (a portrait of the Old Man on the Mountain), it speaks New Hampshire.
The second release will be our newest Ale, the Last Chair Ale. The style is a Hoppy Brown Ale. This label also looks great, an image of two people, on the last life of the day, cruising into the sunset. We got the name for this beer through a Face Book contest that we held in collaboration with Ski New Hampshire. The winner, in addition to naming our newest Ale, won a 2 night stay at the Woodstock Inn Brewery and 4 lift tickets to any New Hampshire ski area provided by Ski New Hampshire.
We are waiting for label approval for Thru Hiker Rye, 4000Ft’r IPA, and Autumn Ale Brew. All of these beers will be in bombers. The Red Rack Ale six pack and bottle label is getting a face lift. We think the packaging looks great, look for it in stores and let us know what you think! Stay up to date on our Face Book page and be sure to look at our events page on our website.
Woodstock's Largest Employer Expandingby Garrett '' Smith
posted: Tuesday, November 8th 05:11:31 am
|Woodstock's Largest Employer Expanding Landmark Restaurant and Brewery $2.9 million project will create new jobs
WOODSTOCK, NH - The Woodstock Inn and Brewery, a cornerstone of Main Street in North Woodstock since 1982, is expanding its restaurant to include a 150-seat function hall and new quarters for its growing brewery. To make way for the $2.9 million construction project, on Wednesday (Nov. 9), work crews will move the Deachman House, located next to the Woodstock Station, just around the corner. Construction on the new building, which will have the largest solar array north of Concord and utilize Green building practices, will begin early next spring ,with a projected opening in December 2012 "For years, we have had to turn away people who wanted to have weddings or functions at the Woodstock Inn because we didn't have a way to accommodate them," said Scott Rice, who owns the Woodstock Inn. "The function room will allow us to improve business in a number of respects, from shortening wait times for tables to enhancing the ambience for which the Woodstock Inn is known."This is not the first time Rice has moved a building to create his business. In 1984, about two years after opening the Woodstock Inn, plans were in the works to tear down the old railroad station in neighboring Lincoln. Rice stepped in to save the building and had it moved across town, where he added it to the inn and changed the name to the Woodstock Inn and Station. The expansion will also enable Rice to expand the brewery, which opened in 1995, and to bottle its craft beers on premise. "We'll be able to produce both bottle and draft beer that is currently done at Shipyard Brewery in Portland,Maine and expand our product line," Rice said. "We have seen dramatic growth in package and draft sales in the past 5 years and this year we anticipate a total production of over 5,000 barrels. This is the sales level we forecasted that would make moving the entire brewery operation in-house profitable." The Woodstock Inn and Brewery is Woodstock's largest employer, with 45 year-round, full-time positions, which increases to over 100 during peak summer and winter seasons. "This expansion will add up to seven full-time positions and numerous part-time jobs," Rice said. The Deachman House move will be handled by Payne Building Movers of Strafford. The Lawton Company of Franconia is doing the construction. The Woodstock Inn features 33 rooms in five Main Street locations. The Woodstock Station seats 225 people and the upscale Clement Room Grill seats 60. The Woodstock Brewery crafts more than a dozen year-round and seasonal beers. Its Pig's Ear Brown Ale and Pemi Pale Ale have received national awards for their taste and quality. For more information on the Woodstock Inn and Brewery, visit www.WoodstockInnNH.com">www.WoodstockInnNH.com Editors: The moving of the Deachman House is planned to take place between 9 am and noon on Wednesday, Nov. 9. Your photographers and reporters are welcome. Photographs and video will be available Wednesday afternoon, as will be the conceptual plans for the expansion project, by emailing media@GreatNorthernInk.com target="_blank" class="bluelo">media@GreatNorthernInk.com
Fall Beersby Garrett '' Smith
posted: Wednesday, August 31st 12:08:32 pm
It has been a while since we updated the blog. I will try to fill you in on the happenings at the Woodstock Inn Brewery. Thru Hiker Rye, has been brewed and we have almost seen the last of this of this high octane, spicy, hoppy beer go away for another year. As of yesterday there are only 3 1/2kegs left. So please get it while you can.
Our Famous, Autumn Ale Brew, has been brewed. This is by far our most popular seasonal. Autumn Ale Brew is described as Apple Pie mixed with beer. It is smooth and wonderful to drink. Please be on the look out for this in your local beer stores and restaurants.
Clan Scottish Ale is being brewed this week in honor of the Highland Games held at Loon Mountain in September. This ale is chestnut colored and has a Smokey flavor. This brew pairs great with comfort food. As always Butch and Toby will put a few barrels aside for our beer engine. These barrels will tapped though out the fall and winter.
Be sure to look for our Pig’s Ear Brown, Pemi Pale Ale and Red Rack Ale through out New England.
We still offer Brewery Tours everyday at noon, seven days a week. Please attend if you can. Check out Brewer’s Weekend dates during the fall. Book now they fill up fast. Be sure to stop by the Woodstock Inn Brewery this fall and relax and have a pint.
Brewfest This Weekendby Errol 'Butch' Chase
posted: Friday, June 24th 10:06:44 am
|Just wanted to do a quick shout out to all you beer lovers. Don't forget about the New England Brewfest in Lincoln this Saturday 6/25. The festival runs from 4-9 pm and is located next to the Lincoln Village Shops. Check out their website at www.nebrewfest.com">www.nebrewfest.com, hope to see you there!|
With Summer Brings Raspberryby Errol 'Butch' Chase
posted: Monday, June 13th 01:06:26 pm
|Summer has arrived and that means Raspberry Wheat is on tap! Enjoy it while the days are long and hot. We also have set aside a couple of cask conditioned kegs of our delicious chocolate porter. Come grab a pint off of our beer engine before it's all gone.
Kick Off American Craft Beer Weekby Errol 'Butch' Chase
posted: Friday, April 29th 08:04:46 am
|American Craft Beer Week starts May 15th. Come join us at the Woodstock Inn. We will offering a 4 coarse beer dinner with profits going to The North Country Center for the Arts. That Sunday the 15th at 6PM come and join us. Tickets can be purchased for $30 by May 13th on line at Papermilltheatre.org or Woodstockinnbrewery.com or call us at 603-745-3951. Price at the door will be $35. The menu will include Pemi pale potato leek cheddar soup, house spring salad w/balsmic stout vinaigrette. Entrees plated with the following dishes: Red rack braised short ribs, grilled swordfish w/citrus herb butter, grilled chicken caprezzi, roasted maple potatoes. Dessert will feature Old man oatmeal stout chocolate mousse. Naturally each course will be paired with a beer selection to complement the delicous food prepared by our awsome kitchen staff headed by Chef Nate and Sous Chef Annie. We have also brewed a new Chocolate porter for American Craft Beer week. This offering will be nitrogen poured for a beautiful creamy texture. The Brewpub and Main Bar will also, from Sunday-Thursday of that week, be offering pints for $3.25. That's a $1.25 savings per pint!! So make sure to come visit us and join in the celebration!
Spring Maple, Ipaby Garrett '' Smith
posted: Friday, March 18th 01:03:34 pm
|The 2nd batch of 4000 Footer IPA is now on draft. The guys bumped up the hop additions by 20%. They also added less Crystal malt to this brew to lighten up the color. This brew tops somewhere out in the high 70'-low 80's, (IBU's) or Inter National Bittering Units. This is an American Style IPA. Loaded with big American Hops. Maple Porter, is flowing. Be sure to get while you can. Butch, is already talking about Raspberry Wheat. So what we have is what we have. Be sure to enter our People Choice Brew on face book. We are going to brew what ever style gets the most votes. I am rooting for a Double Pig's Ear Brown myself. Hopped with some extra hops to help create a wonderful creation. Tours are always everyday @ noon please stop in. Check out what's on Cask too. See you soon hopefully! Happy Spring!!!!|
Bring Da’ Hops!!!by Erin '' Marley
posted: Wednesday, January 26th 03:01:15 pm
|I stopped in the brewery this morning and Butch and Toby
were in the process of brewing the first batch ever of a
creation they call “4000 Footer IPA!!” The new ale is named
in honor of the numerous 4000+ foot mountains of New
Hampshire – 48 to be exact!
This big beer is made with 4 types of hops including
Columbus, Chimook, Amarillo and East Kent Goldings.
How much hops are we talking?
Butch said it will be about 82 IBU’s. To put it in
perspective our Pemi Pal Ale runs around 56 IBU’s and for
those, like me who read this and wonder what the IBU’s are
all about –IBU is short for “International Bittering Unit,”
the scale used to measure hop bitterness in beer.
4000 Footer IPA will be available on draft at the Woodstock
Inn & Brewery very soon – order a pint while you can!
Maple Porter And Ipaby Garrett '' Smith
posted: Thursday, January 13th 01:01:45 pm
|Butch, made the phone call to Fadden Sugar House next door and ordered 25 gallons of Maple Syrup for the
Woodstock Inn Brewery’s famous Kanc Country Maple Porter. This dark, smooth, wonderful ale will be
available by February 1st in 22 ounce bottles and draft through out New England.
We are also in process of brewing a big American Style IPA. This IPA will be loaded with American Hops and should finish around 70-80 IBU’s and should finish somewhere around 7% ABV. We are calling this little wonder 4000 Footer IPA in honor of New Hampshire’s many mountains that are over 4000 feet in elevation. This brew will only be available at the brewery and only in draft. 4000 Footer IPA, will be available sometime in February.
Please take some time to stop by the brewery for a tour or a pint. We have a ton of snow and skiing and riding is great. Hope to see you soon.
Snow And Beerby Garrett '' Smith
posted: Tuesday, November 2nd 03:11:07 pm
|It has already snowed here at the brewery. It snowed on Halloween night and the mountains are snow capped. Colder temps and shorter nights mean it is tine for Wassail. Wassail is our version of a Winter Warmer. This malty, deep red brew, promises to keep you warm on those cold winter nights. At 8% ABV this brew is best sampled in a glass in front of a fire. Be sure to swing up to the brewery for tours everyday at noon and 1/2 price apps at the bar from 3-5pm everyday. Hope to see you soon.|
Thru Hiker Rye Pale Ale Is Backby Errol 'Butch' Chase
posted: Friday, August 20th 12:08:51 pm
|This summer has is going by fast as they usually do. We have been seeing some through hikers on their way to completing the A.T. trail. That marks the arrival of our Thru Hiker Rye Pale Ale. At over 8% abv and an abundance of hops this one will warm you as the nights are getting cooler. Get in here and try one you've earned it. Make sure you check out our events schedule we have quite a few festivals and tastings this fall. We hope to see you out there. Cheers!|
Woodstock Inn Brewery Takes Part In Boston Beer Weekby Erin '' Marley
posted: Thursday, June 17th 08:06:27 am
|This is the best week ever for beer connoisseurs living in the Boston area. Thanks to the guys at Beer Advocate http://beeradvocate.com there have been some awesome beer events since June 11th, culminating with the American Craft Beer Fest at the Seaport World Trade Center on Friday, June 18th and Saturday, June 19th.
Woodstock Inn Brewery will be @ the fest pouring favorites including Pig’s Ear Brown Ale, Pemi Pale Ale, Red Rack and Raspberry Weasel Wheat plus our Cogsman Ale! The Cogsman is normally only available at the brewery but Butch let us take it out for everyone at the ACBF to enjoy. Stop by our booth and try this English Pale Ale made with traditional English hops while it lasts!
Also this week, we are pleased to announce that the newly opened Think Tank has the Pig’s Ear Brown Ale on tap permanently! Think Tank is located at 1 Kendall Square in the #300 building on the lower level. This "bistroteque" features globally influenced cuisine, with a heavier Asian influence. Great food & great beer--what are you waiting for? Pick up a Pig tonight! Many thanks to Vincent for including us on his beer menu - www.thinktankcambridge.com">www.thinktankcambridge.com
Woodstock On Tap At Cambridge Commonby Erin '' Marley
posted: Friday, May 14th 01:05:14 pm
|We are psyched that Cambridge Common http://www.cambridgecommonrestaurant.com is featuring several varieties of Woodstock brews on tap from now through the end of May. They’re kicking off the rotation with our spring seasonal, Kanc Country Maple Porter and next up will be two-time Grand National champion Pig’s Ear Brown Ale. Then they’ll be switching over to Red Rack, Pemi Pale Ale and finishing up with the always refreshing Raspberry Weasel Wheat.
Maple Season Has Begunby Errol 'Butch' Chase
posted: Friday, March 5th 11:03:53 am
|Just tapped this years batch of Kanc Country Maple Porter, and is it ever delicious. Yup that's right March is here and sap is running and the Maple Porter is flowing from the taps here at the brewery. Make sure you come in and get some while it last, look for it in 22oz bottles at your local market. Garrett has been out stocking the shelves in NH and Erin has been busy in MA and RI making sure everyone gets a chance to try this seasonal offering. Back here at the brewery we have a little of our winter warmer, Wassail, left so if thats one of your favorites come in soon because it won't last long. Cheers!|
Calling All Rhode Islanders - Pigs & Pemi On Tap At Twin River!by Erin '' Marley
posted: Tuesday, February 9th 03:02:58 pm
|Join us at Wicked Good Bar & Grill @ Twin River Casino, RI this Sunday, February 14th from 4-7pm.
We’ll have our Pig’s Ear Brown Ale and Pemi Pale Ale on tap plus we’ll be giving away some fantastic prizes including our grand prize raffle for a two-night, mid-week stay at the Woodstock Inn, ski demos courtesy of Rodgers Ski & Sports and lift tickets good for any New Hampshire Mountain compliments of Ski NH! For more details & restrictions please visit http://www.twinriver.com/wickedgood_ent.php
Brewery Tours Everydayby Errol 'Butch' Chase
posted: Friday, January 29th 11:01:16 am
|After this past Mondays battle with mother nature I've had alot of people ask me what do you do when it's pouring rain in Woodstock in the middle of winter. My answer naturally, was go to the Woodstock Inn Brewery. Not only can you get great food and drink but we also offer brew tours everyday at noon. Thats right everyday at noon. So if you haven't been in or you want to learn about our brewing process come on down to the pub and we would love to show you how we do things here at our 7bbl brewery. Please feel free to ask questions about the beer or the station, inn and anything else Woodstock related. The more you get to know about our fantastic establishment the more you will want to stay or bring your friends back on your next trip to the area. Hope to see you soon. Cheers!|
Boston: Perfect Weather For An Oatmeal Stoutby Erin '' Marley
posted: Wednesday, January 13th 08:01:43 pm
|It's freezing out there and I bet many of you have you found yourself wishing you were up at the brewery drinking a creamy, delicious pint of Old Man Oatmeal Stout. Well if you live in the Boston area, you're in luck! It's on tap while supplies last at the Kinsale located at 2 Center Plaza in Boston, MA.
Happy New Yearby Errol 'Butch' Chase
posted: Monday, January 11th 05:01:51 am
|Happy New Year everyone. The ski season is in full swing and the beer is flowing at your favorite mountains. That's right look for your favorite Woodstock beer on your next ski trip. Garrett has been busy with promo's and tastings through out NH and he's really has set up some great events at your local mountain. Check out our retailers guide to see what mountain or local retailer is supporting our products. Make sure you check our events section to see when we will be hosting a ski apres at your favorite ski area or tasting at your local market. Look for our coupon for $10 off a lift ticket at participating Ski NH areas. And, for all you festival junkies look for Erin at the Winter Jubilee fest in Mass THIS WEEKEND (1/15 & 1/16). Again check our events section for times and location. Cheers!|
Ski Holidaysby Garrett '' Smith
posted: Wednesday, December 9th 10:12:27 am
|How’s it going out there in beer land? Here at the Woodstock Inn Brewery things are going pretty well. Wassail is available through out New England in 4 packs. This spirited winter warmer weighs in at 8.1abv. Our Wassail is based on the English strong ale style. Wassail pairs well with meats, local cheese, and desserts. Be sure to look for Woodstock Inn Brewery products at your local ski areas through out New Hampshire this winter. Check out our events page and try and hook up with us in ski country for a pint. We paired up with New Hampshire ski areas this winter. All Woodstock six and 12 packs will have a 10 dollar off coupons for a mid-week lift ticket. Cranmore Mountain, Pats Peak, Granite Gorge, Black Mountain and Gunstock are the participating resorts. I also wanted to remind you that we do Brewery Tours everyday @ 12:00 o’clock. Please stop in and check it out. It is fun for the whole family. Be sure to check out the Brewer’s Weekend Packages. These fill up fast so book soon. Spring Dates are April 9-10th, April 16-17th, April 30th –May 1st and May 21st & 22nd. It is looking like beer prices have finally stabilized. Costs for raw materials have for the most part, leveled out. Great news for the beer lover and the brewers. I am encouraging you guys to please support your local New Hampshire brewery this holiday season. New Hampshire Brewery’s have great local beers to complement your party or meal. We at the Woodstock Inn Brewery want to wish you and your families a happy, fun and safe holiday season.|
Wassail Is Back!by Errol 'Butch' Chase
posted: Friday, November 6th 06:11:12 am
|The leaves have fallen and the chill is in the air. That must means it's time for Wassail. Thats right our winter warmer is back to help you get through those cold days and nights. With it's assertive hoppiness balanced with full bodied maltiness you are sure to enjoy. Be careful because at almost 9 % abv this seasonal can sneak up on you fast. For you cask lovers we set aside a cask of last years Wassail and its been aging on bourbon hickory chips. We should be tapping that around the 1st of December, I'll keep you posted on the exact date as we get closer to the actual tapping. Make sure you check out our events site so we can see you out on the trail. Cheers!|
Good Bye To An Iconby Errol 'Butch' Chase
posted: Friday, October 23rd 06:10:34 am
|The brewing industry has lost an Icon. I am sad to say Greg Noonan passed away on October 11th. Greg was owner of the Vermont Pub and Brewery in Burlington. Greg wrote one of the first publications on brewing. He will be remembered for his accomplishments in the industry but more importantly for his wit and humor by all that had the honor to know him.The Woodstock Inn Brewery raises a pint in Gregs memory. We here at our family would like to pass along our sympathy to all of Gregs friends and family. You will be greatly missed but never forgotten. Cheers to you Greg.|
Cask, Cask, Cask, Cask !by Errol 'Butch' Chase
posted: Friday, October 9th 06:10:06 am
|That's right cask is the word. We have an ever changing flavor on our beer engine in the pub and you should come and try something special. Right now while it last, we have our Thru Hiker Rye Pale. This comes in at 7.9%abv and is sure to keep you warm as the nights cool. But if you miss it don't worry our scottish style ale will be up next. This ale is very malty with a subtle smokey finish. If you have never tried our beers on cask I encourage you to do so. With less carbonation you can really taste the many characteristics of each style. Stay tuned we will be offering some of our award winning ales with new twist in the not so distant future. So, come on in for a pint and enjoy cask ale as the Red Sox march on this October.
The Hunt For Autumn Brew On Draught…by Erin '' Marley
posted: Thursday, October 8th 01:10:08 pm
|Love our Autumn Ale Brew but can’t make it up to the brewery for a pint?
Take a look at some places in Massachusetts and Rhode Island where you can find it on tap, while supplies last!
Horseshoe Pub - Hudson
Old Forge Restaurant - Lanesboro
Moe’s Tavern - Lee
O’Laughlin’s Pub - Pittsfield
Balls Sports Bar – Johnston
Doherty’s Irish Pub – Pawtucket
And, don’t forget to check the “where to buy” section of our site, updated weekly.
Woodstock Inn Brewery Hits It Out Of The Park At Pitcher's Pub In Riby Errol 'Butch' Chase
posted: Monday, September 14th 03:09:59 pm
|Join the Woodstock Inn Brewery at Pitcher's Pub in Cumberland RI, this Thursday, September 17th from 7-9pm.
Enjoy some delicious craft beer including favorites like our Pig's Ear Brown Ale; our fall seasonal, Autumn Brew Ale with apples and cinnamon or the elusive Weasel Wheat, normally only available at the brewery! There will be plenty of give-a-ways, plus you can enter for your chance to win a visit to our inn & brewery. For directions or more information on Pitcher's Pub visit http://pitcherspub.net
Autumn Brew + Elvisby Garrett '' Smith
posted: Wednesday, September 2nd 08:09:29 am
|The cooler evenings and the shorter days mean one thing at the brewery. Autumn Ale is out in package and in draft through out New England. Autumn Ale is our most popular seasonal here at the brewery. This chestnut colored ale, flavored with apples and cinnamon represents the season perfectly. This brew is extremely smooth and pairs well with BBQ and desserts. Ask for this brew at your local store or pub.
Through hikers IPA is back and on draft only at the brewery for a limited 7 barrel run. This Big IPA is 56 IBU's . At 13.5 Lovibond, Through Hiker is Amber in color with a slightly reddish hue due to the addition of Crystal malt and the ample addition of Cara-Pils malt. A full 20% of the grain bill consists of Weyermanns Rye malt which adds a spicy, full, viscous mouthfeel to the beer. Our total grain bill weighed out at
just over 450 lbs. which adds up to 7.9% abv. So please drink responsibly. Through Hiker IPA is a tribute to the through hikers that frequent our brew pub in late August. So sit back, quit limping, and sooth your feet before Franconia Ridge.
ELVIS HAS LEFT THE BUILDING! Rik Marley, our assistant brewer has left the Woodstock Inn Brewery. Many of you know and love his colorful approach to the Brewer’s Weekend’s and Brew Fest all over New England. He took a job with the Flying Goose Brew Pub in New London, New Hampshire. We all wish Rik the best and he will be missed by all.
Lastly I encourage each of you to please go out and support your local brewery and brew pub. Learn the story behind the beer and the brewer. Please recognize and support New Hampshire made beer and New Hampshire breweries. This state has a lot of great breweries that often get skipped over for other beer from other places. We brew some pretty damn good beer.
Be sure to enter our Hannaford sweeps stakes this month for a Brewer’s Weekend at the Inn for 2.
Clan Scottish Ale will be brewed this week for the up-coming Scottish Games at Loon Mountain 19-20th of September. Clan Scottish Ale; is deep chestnut in color. Rich malty ale with low hop bitterness and aroma. Smoked peat malt gives this ale a subtle smokey finish.
New England Brewfestby Errol 'Butch' Chase
posted: Monday, June 8th 12:06:17 pm
|June is here and the New England Brewfest sponsored by our local Chamber of Commerce is just around the corner. Mark your calendars for June 27th. The festival will include awsome beers from all your favorite New Hampshire brewers and some other favorites as well. The location is Main Street Lincon at the Village Shops Plaza. It will run from 4-9pm and will have live entertainment and food vendors to help when those munchies hit. For more info the Lincoln/Woodstock Chamber has a dedicated website, www.nebrewfest.com">www.nebrewfest.com , this should answer any questions you may have about the event.
June also marks the beginning of summer for us at the brewery. Our refreshing Raspberry Wheat is already available in six packs in your local market. It will be making its arrival here at the Inn any day. We are near the end of our Maple Porter and will tap the Raspberry Wheat at that time.
The Eileen Rice memorial black fly golf tournament is on June 25th. It's always a great time and the proceeds go to Eileens favorite local charities. For more information contact Peggy at firstname.lastname@example.org">email@example.com .
Kanc Country Maple Porter In 22oz Bomberby Errol 'Butch' Chase
posted: Monday, March 9th 09:03:48 am
|With the days getting longer and warmer the maple trees will be running soon. What's important about that you may ask. Besides spring is coming it's also time for our spring seasonal, Kanc Country Maple Porter. One of our most popular seasonals is now on tap! It has been so popular that this year we have decided to bottle it. It will be available in 22oz bomber bottles. Each bottle will be hand dipped in wax for a unique package design. The maple syrup was provided by Fadden's Sugarhouse just down the street from the Woodstock Inn Brewery. With the 7 generations of maple syrup expertise and Woodstock's award winning recipes this is a collaboration that everyone should expierence. This porter is dark and full bodied with a unique but not over powering maple flavor. Black patent malt character shines through upfront with a silky smooth finish. Enjoy our latest package and hope to see you at the Inn soon.
Lern Too Bru...by Rik '' Marley
posted: Tuesday, January 13th 08:01:35 am
| Where do brewers learn how to brew beer and how can I learn? This is a
common question we as brewers receive and today we'll answer that
question only in the 'Brew and Chew'. Many brewers are self taught homebrewers turned pro. There are large numbers of homebrewers in this country with many forming brewing clubs such as the Lakes Region
Homebrewers, Concord Area Homebrewers, Brew Free or Die and the Upper Valley Beer Society all of which are based right here in New Hampshire. The advantages of forming a club or joining an existing club are
threefold: First and probably the most important, the collection and dissemination of knowledge between groups of people with common
interests and goals. Second and equally important, having a place to go on a Sunday afternoon after football season is over while your wife hosts her spinning class (substitute knitting, yoga or book reading club). Another advantage is practical application of ideas in a group setting while brewing a recipe (read: drinking beer).
A great source of information comes from publications such as the
Complete Joy of Homebrewing and the Homebrewers Companion both of which are penned by Charlie Papazian. Zymurgy and Brew Your Own are two well read magazines for advanced brewers and beginners alike which profile new techniques and equipment, professional brewers and recipes. Of course there are many more books and periodicals than the ones I have listed here and a simple Google search will reveal the motherlode of homebrewing publications.
And speaking of the internet (this IS 2009 after all) homebrewing
devotees have cropped up everywhere online. Some of my favorite sites are
beertown.org, brewery.org and howtobrew.com. All offer a comprehensive 'how to' along with pictures, recipes and lots more right at your
There are a great many brewing schools if you seek a higher education
than your typical self taught brewer. In Chicago for instance, the Seibel Institute of Technology and World Brewing Academy has been instructing would be brewers since 1868 and offers a plethora of technical courses, educational forums and alumni services. In California, U.C. Davis Extension offers a Master Brewers 18 week Program and a professional Brewers Certificate Program as well as several other courses and programs. Right over the border in Middlebury, Vermont we have the American Brewers Guild which offers the Intensive Brewing Science and Engineering Program and the Craftbrewers Apprenticeship Program. In Germany you've got the Weihenstephan Brewing Academy and Doemens Academy if you're up for a real change of scenery...
With any luck, you'll put some of this information to good use and learn how to brew. And if you somehow, someway make it big in this crazy, crazy industry or just become an avid homebrewer with a passion for learning and sharing.....BRING US SOME BEER!!
Butch and Rik, Brewers at the Woodstock Inn Brewery.
Pigs Ear Wins Silver Medal !!by Errol 'Butch' Chase
posted: Monday, November 17th 08:11:42 am
|That's right... Recently at the Great International Beer Competition we received word that our Pigs Ear Brown Ale won the silver medal. The competion was held in RI, there were over 220 entries with both domestic and international, craft and macros. Our sales team of Garrett and Erin were on hand to accept the award.
In other news, our Wassail Ale has just been bottled and hit the shelves this past monday. Our version of a winter warmer is 8.1%abv, is deep ruby in color, malty with a nice alcohol warmth in its finish. This is available in four packs at your local market. We have wassail available on cask in our brew pub. It's last years batch and has been maturing on bourbon infused oak chips. It's delicious!!
Make sure you jump over to the Inns web page to see whats going on. We have so many packages for the upcoming season. Like the Polar Express, Ski and stay, Thanksgiving, New Years Eve. Make your reservations early so you don't miss out. Be sure and keep us in mind for your everyday fun as well as special get aways.
We hope to see you all soon at the Woodstock Inn. Come on up for a pint and catch a game on one of our giant flat screens.
I'll Get To Scotland Before Ye!by Rik '' Marley
posted: Friday, September 19th 08:09:57 am
| The Highland Games returned to Loon Mountain on September 19-21 and in appreciation of this fun and exciting event, we brewed our once yearly batch of Clan Scottish Ale. Scottish Ale is brewed with a liberal addition of peat smoked malt and a multitude of dark, rich, flavorful grains. This beer is a beautiful light brown ale with the focus entirely on the malty mouthfeel. MALT, MALT, MALT! Scottish Ale lacks the hop dominance of most styles of ale so this gem is a nice break from the hop-splosion type beers that you'll normally find and we think you'll agree. We also set aside two casks for our beer engine, one of which was dry hopped with fresh hops from the brewery's own bines.
Also new on tap this week is the return of our most popular seasonal: AUTUMN BREW! Autumn Brew is a chestnut colored ale brewed with apples and cinnamon. The apple cinnamon flavor is noticeable but not overpowering. This seasonal is so popular, we have beer lovers calling months in advance for information on brew dates and availability. But the big buzz surrounding this years Autumn Brew is it's triumphant release in bottles! Starting this week, Autumn brew is available in six packs in Massachusetts, Rhode Island and of course closer to home here in New Hampshire. BRAIN IT!
Well, as I write this I'm brewing a batch of Pemi Pale Ale so I bid you adieu for now...
Through Hiker Double Rye P.a.by Rik '' Marley
posted: Thursday, August 14th 11:08:05 am
|Introducing the newest beer in our already impressive line up: Through
Hiker Double Rye P.A. At a time when most breweries are scaling back hop
usage due to price and limited availability, we've gone to the complete
opposite end of the spectrum with Through Hiker! This unfiltered behemoth
is loaded with American Cascade and Centennial hops in the boil and over
THREE POUNDS of Cascade in the hop percolator! As if that weren't enough,
we dry-hopped Through Hiker in the fermenter with even more Cascade hops!
What does all this mean? 56 IBU's is what it means. At 13.5 Lovibond,
Through Hiker is Amber in color with a slightly reddish hue due to the
addition of Crystal malt and the ample addition of Cara-Pils malt. A full
20% of the grain bill consists of Weyermanns Rye malt which adds a spicy,
full, viscous mouthfeel to the beer. Our total grain bill weighed out at
just over 450 lbs. which adds up to 7.9% abv. so please drink responsibly,
lamp shades on the head are SO yesterday...
We'll be rolling out the red carpet for Through Hiker on Monday August
18th and it will only be available on site at the Woodstock Inn, Station
Gkhnotby Rik '' Marley
posted: Friday, August 8th 07:08:55 am
| Our commander in chief, Errol "Butch" Chase, performed the Heimlich maneuver at a recent beer event in Portsmouth much to the delight of the recipient! It seems that a woman walked past the Woodstock Inn Brewery booth looking dazed and disoriented and Butch recognized the signs of choking. At this point the details become foggy due to the fast and furious reaction of Butch but all in attendance agree on one thing, if not for Butch's lightning quick response, the event could have had a dour outcome indeed! For more information on saving a life using the Heimlich, visit this website here: http://en.wikipedia.org/wiki/Choking.
We're currently pouring Wassail on cask. You can’t have Christmas in July. BUT YOU CAN HAVE OUR WINTER WARMER!!! Wassail is our unspiced, English-style winter warmer. We didn’t do a darned thing with this cask except cellar it for seven months. The maturation process took care of the rest. Subtle hints of fig, raisin, apricot…overall the flavor profile is very complex and the sometimes present alcohol warmth is almost non existent. Hopefully you’ll enjoy this offering as much as the brewers do and maybe in a way, you can have Christmas in July… Happy Holidays! Coming soon on cask: Pig's Ear Brown Ale aged on toasted oak. This should be a terrific new twist on an old favorite!
Some upcoming brewery events include a beer tasting at Murphy's on the Green in Hanover, NH on Wednesday July 30th from 6-8pm. We have another beer tasting at the Lebanon food co-op on Thursday July 31st from 3-6pm. Also be sure to plan ahead for the Attitash 11th annual Octoberfest on Saturday and Sunday October 11th and 12th.
We will be releasing our Autumn Brew in bottles in the beginning of September...We get such positive response from this beer here at the inn we figured this was the next logical step.
In August we'll be brewing an exciting new beer! Through Hiker Double Rye P.A. will be an unfiltered beer brewed with a large percentage of Rye and Cara-Pils and hopped with a generous amount of Cascade and Centennial. Through Hiker will be a heavyweight at 7.3% ABV. Keep your
eyes on the prize!
That just about does it for now...
Thanks Pitcher's Pubby Errol 'Butch' Chase
posted: Friday, May 30th 08:05:13 am
|Erin, our RI & MA sales rep asked me to mention our friends at Pitcher's Pub in Cumberland RI. The event on May 22nd was a huge success and we were blown away by all the folks who've been to the Inn and vistited us at the Old New England Days, which are coming up again soon on June 28th! Our Pigs Ear and Pemi Pale is on draft at Pitcher's and the rest of our flavors are sold in bottles. Big thanks to the staff including Heather, Eric, Frank & Mark. Look for another event at Pitcher's later this summer. www.pitcherspub.net">www.pitcherspub.net|
5/8/08 Boston Marathon- Great Responseby Errol 'Butch' Chase
posted: Thursday, May 8th 07:05:57 am
The Official beer of the Boston Marathon Pasta Dinner was a Huge success. With an estimated 5000-8000 runners and their families at the annual pre marathon pasta dinner, we had a tremendous response. Our award winning Pigs Ear Brown Ale was being served and loved by the thousands. It was a fun time had by all. We can't thank the volunteers enough, we made some great new friends and look forward to working with them in the future.
Make sure you mark you calenders for Saturday, June 28th. The fourth annual Olde New England Brewfest will be happening from 4-9pm. It will be at a new location this year, main street Lincoln in the village shops parking. There will be live music and great craft beers produced by all your favorite New Hampshire Brewers. If you haven't already booked a room here at the Woodstock Inn, there going fast!
Our Raspberry Wheat is back!! Make sure you come in and grab a growler or enjoy a pint here in our pub. It's a great beer for those dog days of summer.
Check out our events section of the website to keep up to date on whats going on at the brewery. If we're having a tasting in your area please come in and say Hi. If brewfestivals are up your alley we will post them as soon as we are registered. We hope to see you here at the Brewery and out at our events. Thanks for your support!
R.u.i. 1st Offense: Wet Shorts And Socks.by Rik '' Marley
posted: Saturday, April 5th 07:04:04 am
| The Woodstock Inn Brewery is proud to announce two more awards for our
already staggering collection of awards. For the fourth year in a row, Pigs Ear Brown Ale has been chosen by the United States Beer Tasting Championships as the best brown ale in the Northeast. Also, our winter seasonal, Wassail was chosen as the best spiced ale in the Northeast narrowly missing the national title of Grand Champion by a few votes. Wassail isn't a spiced ale but the authorities at the USBTC thought it belonged in this category more than any other. The USBTC conducts a series of blind regional taste tests around the country whereupon, the winners of the regional competitions advance to the national competition to compete against other regional winners in the same category. All testing is done by professionally educated beer judges in a blind tasting fashion. That is to say, they have no idea whose beer they're tasting so as to avoid charges of bribery! Congratulations to us!
The Woodstock Inn Brewery and more specifically, Pigs Ear Brown Ale will be the not so official beer of the Boston Marathon! We will be pouring Pigs Ear
at the Boston Marathon Pre-Party. The 'Pasta Party' is The Boston Marathon's Pre-Race Dinner, held at Boston City Hall Plaza on Sunday, April 20. Marathon organizers will serve dinner and provide entertainment for the thousands of athletes and athletes' families completing their preparations for the Boston Marathon. We are excited to be a part of the tradition of the Boston Marathon and we'll do our part to get the runners as drunk as possible the night before the race of their lives...
Our current seasonal, Kanc Country Maple Porter is a local favorite and as such it's going quickly. So get in here and have a pint before it's all gone! After the Porter, you can look forward to a batch of Cogsman Ale. Cogsman is a light, hoppy, English ale with loads of East Kent Goldings for aroma. We hope to see you here soon...I ran out of things to say!
When Spider Monkey's Attack...!!!by Rik '' Marley
posted: Wednesday, March 12th 05:03:33 am
| It's been a while since our last Brewers Blog so we thought we should touch base with whats going on here at the Woodstock Inn, Station and Brewery. As of this writing our winter seasonal, 'Wassail' is just about gone. While we're sad to see it go until late next fall, we're pleased to announce the return of our popular spring seasonal, 'Kanc Country Maple Porter'. This dark offering is made with a healthy dose of 'Black Patent' and 'Chocolate' malts and 45 lbs. of pure NH maple syrup in the boil. As far as hops? We added a liberal amount of Mt. Hood, Williamette and East Kent Goldings. With a higher than average starting gravity (1.068), this is a beer you can really sink your teeth into...
Currently on cask: Oak Aged Pig's Ear Brown Ale. Our Pig's Ear Brown Ale has twice won the top honor at the United States Beer Tasting Championships. In appreciation of this unprecedented accomplishment, we pulled aside a cask of Pig's Ear and aged it on medium toast oak spirals for over a month. This produces a lightly roasted coffee flavor with hints of vanilla and earthy oak flavors of varying intensity. We think you'll enjoy this rare unfiltered offering.
Also on tap are our standard beers Pig's Ear, Old Man Oatmeal Stout, Loon Golden Ale, Red Rack, Pemi Pale Ale and White Mountain Weasel Wheat. We have a HUGE menu at the Woodstock Inn, Station and Brewery so don't worry about finding something to eat while you sample our hand crafted beers...
Last but not least: PREPARE FOR A DAY THAT WILL CHANGE YOUR LIFE FOREVER! The all new brewery website will go live sometime in the next week with new features, new menus, new newness and MORE new features! We're really excited about it so keep an eye out for www.woodstockinnbrewery.com">www.woodstockinnbrewery.com coming soon to an internet connection near you!
$ave Your Pennie$...by Rik '' Marley
posted: Thursday, January 24th 05:01:43 am
| Beer prices are going up and may continue to do so for the forseeable future...why? Well, one reason can be directly attributed to a worldwide hops shortage.
Hops are the vine-grown flowers that account for the bitterness, aroma and majority of flavor in beer. The hop shortage is caused by poor crops compounded with high demand. The main factors that have contributed to this situation are that Europe's 2006 crop was ruined by early drought followed by late season heavy rains, while Australia's was cut by a severe drought. Canada and Germany's crop was below average. Slovenia lost at least one third and possibly as much as half of their crop to a hailstorm. England is almost out of the hop business due in part to an increased demand for corn based Ethanol. Their acreage of 2,400 in 2006 (down from 17,000 in 1976) represents only 2 percent of the worldwide acreage. The Czech crop was down 25%. These shortfalls caused a price increase of up to 200% in some cases. Some hops such as Amarillo are virtually non existant. Though the U.S. crop was average, a fire in Yakima, Washington destroyed a warehouse full of hops with contents worth between $3.5 million and $4 million or roughly 4% of the 2006 hop yield. While this alone wasn't considered a major loss, combined with the rest of the hop industy's losses, it proved to be substantial. Many brewers have pre-ordered thier entire years worth of hops on a first come first serve basis. We were lucky enough to receive priority at the Woodstock Inn Brewery so as far as our beers go, little, if any change should be expected.
Another victim of the increased demand for corn (besides your pint glass) is Barley. For centuries the staple of modern brewing, many barley farmers are now turning thier collective backs on the brewing industry to chase the inflated profits of corn crops. With the world in search of a way to reduce oil dependancy, corn arguably seems to be bridging the gap between fossil fuels and a truly renewable energy solution. In addition, the harvest in Europe diminished by one third due to the long rainless period last summer followed by heavy rains. Normally the industry could compensate by ordering barley from Australia, however, Australia is suffering the worst drought in nearly a century.
All this adds up to an increase at the counter and at the tap. Fortunately, while you lament the price increase, you can drown your sorrows at the same time. For the Woodstock Inn and Brewery, this is the brew crew saying "So long and thanks for all the fish."
Mash 4077th...hot Lips!!!by Rik '' Marley
posted: Wednesday, January 16th 07:01:17 pm
| Welcome to another brewers blog. This time around, we're going to discuss the portion of the brewing process that gives us fermentable sugars. Known as the mash or mash-in, this step involves adding a predetermined amount of malted grain to a specific volume of water at differing temperatures, depending on the type of beer being brewed and the type of brewery being used. The grain most commonly used is malted barley although wheat and rye are also fairly common. Some larger domestic brewers substitute rice as a cheap alternative to the more expensive malted grains used by most craft brewers. Malted barley can come in a variety of colors and degrees of roast and is made by allowing a grain to germinate, after which it is then dried in a kiln and sometimes roasted. The germination process creates a number of enzymes which will be used to convert the starch in the grain into sugar. Depending on the amount of roasting, the malt will take on a dark color and strongly influence the color and flavor of the beer. The malt is crushed to break apart the grain kernels, increase their surface area, and separate the smaller pieces from the husks. The resulting grist is mixed with heated water in a vat called a mash tun. During this process, enzymes within the malt break down much of the starch into sugars which play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose. The mash tun generally contains a slotted false bottom which acts as a strainer allowing for the separation of the liquid from the grain. At this point the liquid is known as wort. The wort is moved into a large tank known as a copper or kettle where it is boiled with hops and sometimes other ingredients.
Stop into the Woodstock Inn and Brewery on Main Street in North Woodstock for a closer look at the brewing process but, come early...brewers keep strange hours...Cheers!
Glasses For The Masses!!!by Rik '' Marley
posted: Thursday, December 6th 06:12:34 am
|It's been a while since our last installment of the Brewers blog so for our
triumphant return we bring you a chat on beer glassware.
Choosing the correct beer glass is just as important to beer as serving
temperature and food pairings. Probably the most well known beer glass would be the Tumbler, Nonic or conical pint glass. This glass is the utility player of the beer world...good for just about every type of beer and are better known for their durability than for any particularly beneficial properties. A pilsner glass is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. They are tall, slender and tapered. Wheat beer glasses are often mistakenly referred to as pilsner glasses, but a true pilsner glass has an even taper without curvature. Pilsner glasses are made to showcase the color, effervescence, and clarity of the pilsner, as well as to maintain a nice head. The classic German wheat beer glass or Weizen (pronounced VITE-ZEN) glass is tall, narrow and flared at the top. This design accentuates both the hazy appearance of a classic hefeweizen, but also allows for abundant head formation. Another popular glass style is the chalice which is used primarily for big, strong belgian beers. This glass is wide mouthed with a short stem and is designed to accentuate the head and to accomodate deep sips of the beer. A snifter is usually associated with Brandy or Cognac but is also a fine choice for stronger belgian beers, american imperial ales, Barleywines or beers with a wild yeast strain such as Geuze or Lambics. This glass is designed to provide room to swirl the beer which captures and enhances volatiles, bringing forth aroma.
There are many other styles of serving apparatus but we've covered the basics so you can go away armed with the knowledge to properly serve most beers...see you next time and hopefully it won't be so long until our next...BREWERS BLOG!!
Hearty Holidaze...by Rik '' Marley
posted: Wednesday, October 31st 10:10:26 am
|A hearty hello to all beer fans out there in New England! Up here in the
White Mtns. we're pleased to announce the release of 'Wassail', our winter
warmer style ale. This holiday favorite will not only be released to the
public here at the Woodtock Inn Brewery but will also make it's debut in a
four pack of 12 oz. bottles. Weighing in at 8.1% abv, this malty, dark
ruby colored brew is an unspiced English style winter warmer with a
moderate alcohol warmth and low hop bitterness. Wassail makes a great
pairing with poultry or wild game meat and is best served between 40-45
degrees Farenheit from a Becker, Nonic or Tumbler type of pint glass.
Look for it starting mid November.
On cask as of November 2nd ; 'Toasted Autumn'. An oak infused Autumn Brew drawn off the fermenter before the addition of apples and spices...we're interested to see what this one tastes like. In related news, we have cellared two casks of Wassail for a year and are ready to serve them on our beer engine. One cask, aged with 6 oz. of bourbon infused hickory chips, will make it's debut in mid November. We haven't decided what to do with the second one so stay tuned for more info...
If you haven't heard of our Brewers weekends, heres a little tutorial; 5
meals, 2 nights stay, brew a batch of beer and all beer included from Friday to Saturday night. Upcoming dates include January 4th-5th, November 9th and 10th and March 28th-29th. Interested? For reservations call 1.800.321.3985 or visit www.woodstockinnnh.com">www.woodstockinnnh.com for more information.
Not to pat ourselves on the back (but who else will) we are proud to have won Best in the Northeast in the United States Beer Tasting Championships for our Pemi Pale Ale and our Loon Golden Ale and honorable mention for our Red Rack Ale...Congratulations team!
As always...look for our beers in 12 oz. bottles in 12 packs and six packs wherever fine beers are sold.
Why Not The Other Michael Jackson...?by Rik '' Marley
posted: Wednesday, October 10th 01:10:03 pm
| Welcome to another installment of the brewers blog. This week we'd like to
pay tribute to a giant in the beer industry; Michael Jackson. No, not
that Michael Jackson...
Born March 27 1942 in Wetherby, Yorkshire, England, Jackson went to King
James's School in Almondbury and became a journalist. He became famous in
beer circles in 1977 when his book 'The World Guide To Beer' was
published. This book is still considered to be one of the fundamental
books on the subject. The modern theory of beer is largely based on work
done by Jackson to categorize the different types of beers worldwide in
local style groups suggested by local customs and names. He coined the
phrases 'top fermenting' and 'bottom fermenting' yeasts. Jacksons work
had a particularly huge impact on the North American Brewing movement and
as such, he hosted a variety of U.S. television shows, most notably 'the
Beer Hunter'. During his career as a beer critic, he penned hundreds of
articles in newspapers, magazines and websites around the world as well
as several books on the subject.
Michael Jackson passed away at the age of 65 on August 30th 2007 of a
heart attack in his home in England. It was revealed in December of 2006
that he had been battling with Parkinsons disease for at least a decade.
Suggested reading of his work would include the New World Guide to Beer
(1988) and Michael Jackson's Great Beers of Belgium (1991).
Don't You Want To Know What The *@&% We're Doing Up Here???by Rik '' Marley
posted: Thursday, September 20th 04:09:09 pm
|Hello and welcome to this weeks installment of the brewers and blog. We now
offer fully smoke free dining thanks to recently passed state
legislation. Currently pouring on tap at the brewery, inn and restaurant,
our mainstay beers Pigs Ear Brown Ale, Red Rack Ale, Loon Golden Ale, Old
Man Oatmeal Stout, Pemi Pale Ale and White Mountain Weasel Wheat. Just in
time for the Highland Games, our current seasonal is Clan Scottish Style
Ale which is a deep brown, nutty, full bodied ale with a huge malt
presence and a slightly smoky finish. Cask conditioned Pemi Pale Ale will
be pouring on the handpump for at least another week followed by an oak
infused and dry hopped Pigs Ear Brown Ale.
We had another great brewers weekend this past week with a total of 18 brewers from up and down the eastern seaboard assisting in brewing a batch of Red Rack Ale and culminating in a fine dining experience in the Clement Room of the Woodstock Inn Station. If you or someone you know would like to be a part of the fun, we still have availability for Nov. 2nd & 3rd, Nov. 9th & 10th and Nov. 16th & 17th brewers weekends. For more information, please call 1-800-321-3985.
Coming in October will be the old fall favorite: Autumn Brew! Autumn is a great time to celebrate the bounty of New Hampshire’s harvest with our Autumn Ale. This nut-brown ale is brewed with apples, cinnamon and nutmeg and is described as a slice of apple pie turned into beer. Come on in and say hi to the brewers, sit down for a great meal and have a pint of the White Mountains favorite handmade craft brew from the Woodstock Inn Brewery.
Everything You Ever Wanted To Forget About Hops...by Rik '' Marley
posted: Thursday, September 6th 06:09:51 pm
|Hops are an important part of the brewing process...they are not only used as a stabilizing agent but hops are the ingredient in beer responsible for bitterness, hop flavor and aroma. Hops come from the flowers of Humulus lupulus and they can contribute aromas that are flowery, citrus, fruity or herbal. Hops have an antibiotic effect in the brewing process in that they have characteristics that favor the activity of brewers yeast over less desirable spoilage bacteria and micro-organisms. There is no other major commercial use for hops other than in beer. Hops are grown all over the world as well as on Mars. Just checking to see if you were paying attention. In America, such popular domestic varieties as Cascade, Columbus, Chinook, Williamette and Mt. Hood are grown in the Northwest states of Oregon and Washington. The 'Noble Hop' varieties of Hallertauer Mittelfrüh, Tettnanger, Spalt, and Saaz are grown exclusively in Europe. Pride of Ringwood is an infamous hop grown in Australia. All told, there are over fifty varieties of hops grown worldwide.
Hops consist of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone. The flavor imparted by hops varies by type and use. Hops boiled with the beer for the entire boil produce bitterness. Hops added to beer later impart some degree of hop flavor or hop aroma and a lesser degree of bitterness. Adding hops after the wort has cooled and the beer has fermented is known as 'dry hopping' and adds hop aroma, but no bitterness. The degree of bitterness imparted by hops depends on the percentage of alpha acids in the hop and the total time allowed to boil. The longer the boil and the higher the Alpha Acid percentage, the more bitterness imparted to the beer. The impact of a given amount of hops is specified in International Bitterness Units.
For example, in our Pemi Pale Ale, we bitter with Fuggles (England), flavor with Cascade (USA) and add aroma with Kent Goldings (England) and Cascade. We also dry hop with Cascade. Well, there you have it...everything you need to know about hops that you can learn in five minutes of reading.
History Of Beer: Part I Iby Rik '' Marley
posted: Monday, August 27th 05:08:38 pm
|The last installment of the Brewers Blog saw a brief history of beer ending
with the Reinheitsgebot or German Beer Purity Law. Lets pick up where we
Beer became a major export in Europe in the 1500s and later. In Hamburg
alone, over 600 breweries existed and were necessary to handle the export
of beer to places as far away as India. In fact, breweries were one of
the most important financial contributors to the local economy.
In the beginning of the 19th century, two extremely important inventions
revolutionized beer brewing. The first was James Watt's steam engine and
the second invention was artificial cooling by Carl von Linde. At that
time it had already been scientifically proven that the making of good
beer required certain temperatures. Some of these temperatures occurred
naturally only in winter. From the time of von Linde's invention on,
brewing could take place in summer too. The first breweries to use steam
power called themselves Steam Beer Breweries. Today, one brewery in
Germany still uses the name steam beer. Another, Anchor Steam Brewery
located in San Francisco uses the moniker to describe a style of brewing.
That is, fermenting with a Lager yeast at Ale temperatures.
Louis Pasteurs' knowledge of microorganisms became an indispensable guide
to brewers who previously thought that beer spoilage was the work of
'beer witches'. From this point forward brewers could rest assured, if a
batch of beer suffered from spoilage, it was due to unsanitary work
procedures and sloppy brewing practice.
Another major trend in the brewing industry took hold in the 1960s. In
1964, metal barrels or kegs were introduced in Germany to much fanfare.
Cleaning and filling kegs was much simpler and tapping and closing off
was much easier for the bar personnel. This was a big hit with pub and
restaurant owners. Kegs are cylindrical, made of stainless steel or
aluminum and contain an extractor tube. Some compressed carbon dioxide
remains in the keg after closing off to prevent the beer residue from
In the mid 80s and early 90s, another major transformation took place in
the beer landscape, that of the microbrewery. The boom happened nearly
overnight and the downfall happened nearly as quickly. Thankfully though,
now that the industry has had time to find its own identity and weed out
the bad seeds, the small sub sector of the brewing industry known as
microbrewing is on it's way back. With large domestic breweries copying
the trends of microbreweries, it lends credence to the notion that the
discerning beer drinker is no longer a small portion of the populace.
Till next time, "War! Huh! Good god! What is it good for? Absolutely
History Of Beer: Part Iby Rik '' Marley
posted: Friday, July 13th 10:07:58 am
| Beer is the worlds oldest alcoholic beverage and its' most popular. In
addition, it is one of the oldest man-made beverages dating to the 7th
Millennium B.C. by way of written history. There is suggestive chemical evidence of beer dating to approximately 3500-3100 B.C. Early cultures often drank beer through straws to avoid grain hulls left in the beverage. For a time, beer was considered nourishment for the working class, the lowly and the downtrodden. Referred to as 'liquid bread', you may read in ancient texts of a man drinking his bread.
For the Romans, who almost exclusively drank wine, beer was a horrible
barbarian drink. The ancient Germans (about 800BC) regarded beer not
only as a sacrifice to the gods but also brewed beer, as in Egypt, for
their own enjoyment and it played an important role in their daily lives.
In medieval times, monks were intensively concerned with making beer
because they wanted a pleasant tasting, nutritious drink to serve with
their meals, which were frugal at best, especially during the fasting
periods. As the consumption of liquids was not considered to break the
fast, beer was always permitted.
In 1516 in order to guarantee a high level of reliability, quality and
consistency, the Duke of Bavaria, Wilhelm IV, proclaimed the German Beer
Purity Law also known as the Reinheitsgebot. This decree established for the first time that only barley (later malted barley), hops and pure water could be used to brew beer. The use of yeast was not yet known at that time. The success of the fermentation process was left to chance, as the brewers unknowingly relied on yeast particles in the air also known as spontaneous fermentation.
In the next installment, we'll continue where we have left off.
What's Goin On...?by Rik '' Marley
posted: Thursday, June 28th 03:06:39 pm
|As I write this, it's 90 degrees and MUGGY. Perfect weather for a refreshing dip in your local swimming hole and an ice cold White Mountain Raspberry Weasel Wheat. This tasty wheat brew is sold between the months of May and August and is sure to go down easy on these dog days of summer. Available in 12 ounce bottles and on draft in NH, MA, RI, and VT.
Thanks to all the breweries and beer lovers who attended this years' Olde New England Days Beerfest in N. Woodstock. The event was a huge success and we can see it growing even bigger and better next year and beyond. Hopefully in the works for next year? A new location in Lincoln or Woodstock with more room for attendees, more breweries and double the porta-pots!!!
In other news, we'd like to welcome aboard the newest member of our sales team, Erin Marley. Erin is a long time resident of the Boston area and her knowledge of the local drinking establishments is the stuff of legend. To contact our sales team, visit woodstockinnbrewery.com or call 1 (800) 321-3985.
Currently pouring on cask is Pemi Pale Ale, cellared for a month and dry-hopped with Cascade flowers. HOLY HOPS!!! Next up? Loon Golden aged on oak and dry hopped with hops harvested last season from our own vines. Look for it mid July. Also on tap, Red Rack, Pemi Pale, Pigs Ear Brown, Weasel Wheat, Raspberry Weasel Wheat, Loon Golden and Old Man Oatmeal Stout. Drink up!
Come visit our booth at the Vermont Brewers Festival July 20 & 21, 2007
Waterfront Park, Burlington, Vermont. Always a crowd pleaser, have your picture taken with one or both of our brewers or feed them grain RIGHT FROM THE PALM OF YOUR HAND! They wont bite (OK, Butch will) The first person to tell us what the following references are from wins some prizes...Bye for now...143 emotional friend...OH MY.
Save The Cows! And Deer!by Rik '' Marley
posted: Friday, June 15th 09:06:00 am
|Hello and welcome to another brewers blog entry. So you know how barley and
wheat are a part of the brewing process? If you don't, refer to previous
entries. Well, the uses of these grains don't stop there. After the starch
in the grains converts to sugar, what remains is called 'spent grains.
'Spent' because the enzymes in the grain have helped to convert the starch
in the grains to fermentable sugar. No more enzyme, no more starch and after sparging, no more sugar. Hence, spent. These so-called spent grains have many
uses. Here at the brewery, we use them in the breads made by our very own
baker, Harry. We also use spent grains in our pizza crust and in a few other on premise foods. We set some of the grains aside for a local deer farmer who feeds them
to his herd of farm raised whitetail. In addition to the uses described
here, some brewers report spent grain as an excellent source of nutrients
for growing mushrooms, especially Shiitake. Dairy farmers have found that
the feeding of spent grains to dairy cattle presents an uptick in milk
production. Spent grains have also been found to be a great composting material. At Woodstock Inn Brewery, we're committed to promoting a
healthy and earth conscious alternative to grain usage and disposal.
Seasonal Sippin'by Rik '' Marley
posted: Monday, May 21st 08:05:19 pm
|As seasons change, so too, do beer styles. Many beer styles are named after or brewed for particular seasons or times of year. Maibock, for instance is a strong, pale-colored lager traditionally brewed for consumption in the springtime. Marzen is a medium-strong (5.5% or greater) malty, lager beer brewed in March for consumption in the summer months culminating in the annual autumn celebrations known as Octoberfest or Oktoberfest. Octoberfest 'style' beers are actually varying styles of Marzen. A Saison, or farmhouse ale is a highly hopped belgian beer of varying strength (5%-8%) traditionally brewed in the late autumn or early winter months for consumption during the late summer harvest. In America, wheat beers are usually brewed for light, crisp sipping during the hot summer months. In a few short days at the Woodstock Inn Brewery, you'll find the re-emergence of White Mountain Raspberry Weasel Wheat. This is our own unique take on beer brewed for the summer season. PROST!|
Yeasty!!!by Rik '' Marley
posted: Wednesday, April 25th 06:04:36 am
|Yeast is the sole factor responsible for the creation of alcohol. The process by which alcohol is created is called fermentation. Fermentation is defined as the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. The two main by-products of fermentation are alcohol and CO2. In addition to fermenting the beer, yeast largely influences the flavors in beer. There are two dominant types of yeast used to make beer. Ale yeast or Saccharomyces cerevisiae is a top fermenting species of budding yeast. Ale yeast is considered a top fermenting type of yeast because during the fermentation process it rises to top of the fermentation vessel. It is probably the most important of the yeasts owing to its use since ancient times in baking and brewing. There are many different strains of ale yeast. Lager yeast or Saccharomyces Uvarum is a bottom fermenting species of yeast that is believed to originate as a hybrid of Saccharomyces cerevisiae and Saccharomyces Monacensis. Lager yeast is considered a bottom-fermenting yeast because it does not form the foam on top of the wort that top-fermenting yeast does. There are many different strains of Lager yeast. Additionally, there are several so called wild species of yeast such as Brettanomyces, of which there are several variations including Brettanomyces Bruxellensis and Brettanomyces Lambicus. Ales are generally fermented at warmer temperatures (60-75 degrees F) than Lagers (45-55 degrees F). In addition, Lagers often undergo a secondary fermentation process at much colder temperatures (32-40 degrees F) known as lagering, however there are always exceptions to the rule. A type of beer invented and produced in California called 'steam beer' uses a lager strain fermented at ale temperatures. Here at the Woodstock Inn Brewery we use an ale yeast, finding it's origins in the Ringwood Brewery in England, aptly named Ringwood Ale Yeast.|
Beer And Food Pairings...by Rik '' Marley
posted: Thursday, April 5th 06:04:08 pm
|Let's talk beer and food pairings. Much like wine and champagne, each beer has it's place as an accompaniment to a food dish. Take for example shellfish. For centuries in Britian and Ireland, dark porters and stouts have been the main companion for oysters, clams, mussels and crustaceans. For a salad or vegetable hors d'oeuvre, try the classic pairing of a strong brown ale common to the US and England. A delicate Pilsner such as Hallertau Auer Pils or Bitburger Premium Pils, both made in Germany will highlight the flavors of fish without dominating them. Vienna-Style lagers, Marzen and Oktoberfest style beers are traditionally paired with dishes consisting of roasted, fried or baked chicken. For a pork dish, a likely pairing would be an Irish Red Ale. The assertive Pale Ales of the US would be the perfect beers to serve with roast beef, prime rib or a steak. And finally, cheese. BEHOLD! THE POWER OF CHEESE! Many Trappist Monasteries in Belgium make both beer and cheese. The perfect mating for cheese is an Abbey-style ale. Westvleteren, Leffe and Chimay are prime examples of this style of beer. Of course, you're welcome to pair any beer you like with any dish in front of you. After all, it is a matter of personal taste, however these guidelines are followed relatively closely for beer dinners and at fine restaurants the world over.|
Adjuncts In Brewingby Rik '' Marley
posted: Tuesday, March 13th 09:03:52 pm
|This week we're going to talk about adjuncts in brewing. An adjunct is
basically any unmalted grain, sugar or spice used in the brewing process
as a suplement to the main mash ingredients, including but not limited to
rice, oatmeal, wheat, maple syrup and rye. Adjuncts may be used by the
brewer to affect the flavor of beer, to lighten the body and the
mouthfeel, increase alcohol content, or add a little sweetness.
Originally, Adjuncts in the brewing process were used mainly as a cost
cutting technique but with the advent of the craft beer movement the focus
has shifted away from money saving and more toward adding a unique and
distinct touch to a specific style of beer or to simply experiment with
different flavors. Examples of the latter can be found in vanilla bean
porters, coffee or chocolate stouts, spiced seasonal beers and fruit flavored
wheat beers (including our own upcoming Raspberry Weasel Wheat). Some
grains, such as rye, add to head retention and others, like wheat are a
required adjunct when brewing certain styles, ie. Wit, Hefeweizen,
American Wheat or German Wheat beer. Well that's all the time we have for
this week, gotta go taste the beer. Join us next week for our special
'scratch and sniff and taste' blog entry...
Almost Time For Kanc Country Maple Porter...by Rik '' Marley
posted: Thursday, February 22nd 07:02:04 pm
|Although the snow has just begun to fly up here in the north country, it's once again time to turn our thoughts to the spring. While we still have precious few barrels of Wassail remaining, next week we will begin brewing our spring seasonal favorite, Kanc Country Maple Porter. We add about five gallons of pure New Hampshire maple syrup directly to the boil to give this obsidian-colored porter a bittersweet maple flavor while adding a dose of much appreciated fermentable sugar. The term 'Porter' took its name from its popularity with the thousands of street, market and river porters (a person employed to carry luggage and supplies) of London, who drank it to refresh themselves as they carried goods and parcels on and off ships in the Thames and around the streets of England's capital. Early porters were intended to be strong, dark ales brewed with 100% brown malt. The strongest versions of Porter were known as Stout Porter, reduced over the years to simply Stout. Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in the mid 1800s. Taxation on malt during the Napoleonic Wars (1805–1815) temporarily lowered the alcohol percentages dramatically. With the advent of the hydrometer, brewers noticed that Brown Malt, though cheaper than Pale Malt, only produced about two thirds as much fermentable sugar. When the malt tax was increased to help pay for the Napoleonic War, brewers had an incentive to use less malt. With the invention of 'black patent malt' (a very dark roasted barley used to add color and a roasty or smoky flavor) in 1817, it was now possible to brew Porter from 95% Pale Malt and 5% black patent malt, though most London brewers continued to use some Brown Malt for flavor. This is essentially the blueprint for a basic porter recipe today. That's all the time we have for this week. Join us next week as we attempt to cross the time-space continuum in a 1982 De Lorean. And if time permits, explain a bit about fermentable sugars and the use of fermentable adjuncts in brewing.
Whats Brewin'...?by Rik '' Marley
posted: Thursday, January 25th 02:01:01 pm
| Come down to the brewpub beginning January 24th and enjoy a pint of cask conditioned Wassail on the beer engine. This latest offering is dry-hopped in the cask with Cascade flowers from the Northwest U.S. for a more profound aromatic quality.
The brew team is proud to announce Pigs Ear Brown Ale as the Grand Champion in the brown ale category for the second time at the United States Beer Tasting Championships !!! This is a great honor for us as literally hundreds of beers from all over the country are judged in a blind tasting. More awards are sure to come our way but this is the only CONFIRMED win so far...
Come join The Woodstock Inn Brewery at the Boston Beer Summit Winter Jubilee on Saturday January 27th at the Castle at Park Plaza, 64 Arlington Street, Boston, MA. Two tastings and 50+ breweries will provide more than enough weekend entertainment for you now that the Patriots' season is over. For more information click here ---> http://beersummit.com/customer/home.php and here ---> http://www.patriots.com/homepage/
Make sure you brush your teeth and floss 3 times a day to keep the cavities away...and use ADA approved toothpaste, floss and mouthwash. Just because you have dental insurance doesn't mean you want to use it...
The Return Of Wassail Ale!by Errol 'Butch' Chase
posted: Wednesday, December 20th 11:12:16 am
|It's the holiday season and with that brings one of my favorite brews. It's our Wassail Ale. This brew is over 9% abv(alcohol by volume)and is sure to warm you on those cold, hopefully snowy nights. This offering is deep ruby in color, with toasted malt flavor and hop assertiveness with warming alcohol finish.
The name "Wassail" is steeped in tradition. Wassailing is very ancient, the word itself comes from the Anglo Saxon Wass Hael, meaning to your health. On the twelfth night celebrations, a bowl known as the wassailing bowl would be filled with a drink known as lambs wool, each person present would drink from the bowl and wish good health to others. There are many other traditions and customs concerning wassailing, which shows how popular and deeply entrenched in English society the custom of wassailing was and is. Poor people and families would go from house to house with an empty wassail cup singing wassail carols asking for food and drink. They would also carry sticks and branches known as wassail sticks, these wassail sticks like the wassail bowl would be decorated with greenery and ribbons. Another wassail tradition is that of wassailing trees, especially that of apple trees. At dusk, the people wassailing the trees would sing songs and pour cider upon the roots of the trees, pieces of toast would be hung from the branches. Noises would be made with horns to scare away evil spirits. There are other versions of this ancient tradition. Thats what this time of year is about, tradition and family.
The family at the Woodstock Inn and Brewery would like to wish your family a safe and healthy holiday season.
Cheers and Happy Holidays from all of us, Butch