** They come from Nugget rootstock, but they ain't like any Nugget you've ever had.
***aaaand mic drop
Hello again! Welcome back! We're here with enough good times to go around, and it's all startin' off with something that's a pretty big deal to us: wet hop beer!
Every brewer's wet dream this time of year
We've never made a wet hop before* and it's something we were hesitant to announce because the scheduling can get tricky (wet hops have a shelf life that's measured in hours instead of months, so if brewday doesn't fall on a harvest day we're pretty much boned), but we done did it this year! To celebrate this most auspicious of occasions, we trotted out a recipe/concept we've been lookin' to brew for a while - a version of Extra Naked made with all local ingredients (which we obviously named So Nude)! In addition to the freshest possible Pepite** hops from Four Star Farms, we got all the fermentables just a hop skip and a jump away at Valley Malt! We are, to say the least, quite stoked as evidenced by this "photo essay" that we "cobbled together" from a bunch of "hastily snapped cell phone pictures" - enjoy!
But that ain't gon' be ready for a few weeks yet, so what about the now? Well dang it if we ain't keepin' ourselves busy these days - we've got a new beer hittin' the taps on Thursday (the first beer from our new tanks, no less), and it's an interesting lil' sucker named Test Drive. This amber ale's light in color, yet full in body and surprisingly roasty. To be honest, it's proven a little polarizing with our taste testers, but that just means you gon' have to decide for your dang self (and if you've got a need for some noshin' to go with it, we're back to our regularly scheduled pizza programming).
A perfect sipper for when you go all out on this month's coloring contest
But getting back to Extra Naked for a bit, it just so happens that we've got Extra Naked on cask this weekend! The first of the casks - tapped on Thursday, as always - has been dry hopped with Grungeist and Cashmere! And as an added bonus, we've got a cask of the same damn beer - dry hopped with Michigan-grown Glacier - on tap at Maverick Cafe at the same damn time!
Moving on a bit - remember that time we had Buenas Empanadas in here and y'all got to eat short rib/mac 'n' cheese empanadas? Well on Friday they're back for Round Two and they're just ready as heck to dazzle us with their delectable delights!
Pockets of happiness served by even happier people
And on Saturday we're venturin' farther from home than we usually do in order to Get Real out in Worcester at the Mass Fermentational! We're pouring with hell of great breweries (including New York's own Big aLICe brewing, who we brought along for the ride) and it's pretty much a sure thing that a good time will be had by all.
Tickets are still available, be sure to grab 'em!
Back at home base, we've got another cask of Extra Naked, though this time it's hopped with Michigan Cascade and Michigan Chinook! And if that ain't enough to tantalize your tastebuds, Everett's own Clive's Jams is bringin' the heat with hot pepper jam flights! We've got heat levels rangin' from 1 to 5: Jalapeno, Habanero, Ghost, Scorpion, and Ruxin Reaper! Take that!
Protip: spicy jam is incredible with baked brie***
* Fun fact: Bullhead was supposed to be a wet hop, but they had to delay harvesting due to rain and we couldn't delay brewing so we just brewed it anyway. It ended up working out in the end (as it ended up being one of our favorite beers).
** They come from Nugget rootstock, but they ain't like any Nugget you've ever had.
***aaaand mic drop
Hello again! There's been a lot of big haps around here (with not nearly enough big naps) and that's just a prelude to September: The Month of Bringin' It Strong.
We're tigers. Photo credit Matt Darcy / @bananamasher
This Thursday brings the much anticipated* return of Audio Triviality! So if you like trivia and/or music and/or beer and/or good times - and especially if you were "on the scene" in the nineties (since that's this month's theme) - come on out!
And also on Thursday we're trottin' out the cask version of F.A.O.! If you're a fan of this deceptively easy drinkin' black ale (or if you've missed out so far and you wanna give your tastebuds a treat) we suggest you get on down here tootsweet - this one's likely to undergo a lot of "sensory analysis" by us, so it might not last long!
And if that don't float your boat, we've also got a brand-spankin'-new beer gettin' released on Thursday: Belma Saison! It's a bone-dry yet brightly fruity single hop saison that we cooked up for the start of the Harvest Season** and we're right pleased with it! And to go with all this delicious beer, we've got Sillari's back for the return of Pizza Thursdays! Just like the good ol' days of roughly a month ago!
And if that wasn't enough pizza for you, we've got Oath in the house on Saturday for Pizza Saturdays! If you like pizza or days, this is your time to shine.
Plus! We're throwin' on another cask of FAO on Saturday, so if you're the type that ain't in our neck of the woods on weekdays, you'll get a second chance to grab some!
Then on Sunday, we're happy to introduce you to our new brunch friends: Third Cliff Bakery! There will be treats. There will be beer. It will be good.
Lastly but not leastly, we'd like to issue a gentle reminder that you should definitely come to the Mass Fermentational on the 16th! There's a crapload of great breweries showin' up, and that nigh-inevitably results in a crapload of fun times!
* By us.
** It doesn't actually have anything to do with harvesting or seasons, I just thought that sounded like something a good marketer would say.
Howdy all! It's been a whirlwind week of beer and pork and cake and beer and lawn games and surf rock and beer and good times, but things have finally calmed down enough that we can get back to doin' what we do best. But first! We'd like to make a point of thanking everybody who made our birthday bash such a success, from our food partners* to our game guys** to the band*** to our incredible (and thankfully quite patient and understanding) staff. And of course we can't forget you all (especially since some of you brought beers! And cakes! And paintings!) - we wouldn't be able to do what we do without all of you (and it would have been a pretty depressing party if y'all hadn't come out to celebrate with us). Thank you for coming out and drinking our beer, and thank you for being a part of this ridiculous little brewery of ours.
We had to Photoshop in our cellarman Ben because he managed to get the day off and enjoy the party!
These are just the beginning of pictures rolling in from Saturday! We've come a long way from last year...
And speaking of being a part of our brewery, we're hiring on the production side again! So if you're looking for some full-time work in the glamorous world of brewing (which, as we've said before, is basically janitorial work that somehow results in beer), head on over to our jobs page! (and then apply, of course)
Woo! Et cetera
And in other good news, we've listened to the clarion call**** for Holiday Hours and we'll be open on Labor Day! We'll be here all day, just itchin' to suit your pre-, post-, and snuck-away-from- barbecue needs!
We got you
On a somewhat more serious (read: boring) note, we figured now would be a good time to give you cats 'n' kittens the skinny on what's goin' down with us in the grander scheme of things. More to the point: as of late, we've been getting a lot of questions/comments/whathaveyou about expansion,***** so we figured we'd lay it all on the table for y'all. It's hardly a fun or entertaining story, and it probably definitely won't end on the answer you want to hear, but we like to be as transparent as we can around here! For starters, the whole thing really ends up boiling down to two different questions - the one we're excited about, and the one that people are usually actually asking.
The latter of the two - "when will your taproom be bigger" - is one that we don't have an answer for, and we frankly aren't terribly inclined to speculate on (we learned our lesson on that one a few times already). But for reference: it took us almost two years to open our current taproom after signing a lease, and at the moment we don't even have an available space that we can sign a lease on (in the past eight months, we've made little progress other than expressing a desire to have more space). You can feel free to extrapolate from there if you like, but the short answer is "not soon".
But! The way-less-sexy question of "when will you be able to make more beer" is one that's finally more-or-less got an answer! As you'll recall from months ago, we bought some new equipment that would allow us to expand capacity, and in order to get it running we needed to navigate a maze of contractors and inspections and all sorts of fun stuff. And in the midst of all that... we hit a snag. A big one. We ain't like to point fingers (and we certainly can't name names), but there was somebody we were relying who ended up being entirely untrustworthy****** and that set us back by a dang ol' ways. It was hugely frustrating for a long time, but we managed to chart a new course and we're back on track! We're in the middle of the first test run on our shiny new toys, and if things go according to plan (which would be a first for us), we'll be ready to hit the ground runnin' pretty much immediately!
A key ingredient to our fermentation process is hugging and whispering sweet nothings to the side of the tanks
And - more importantly - that has some pretty cool implications for you! Basically, we'll be able to do more of what we've been doin', and we might be able to cram a few new fun things in there for good measure. That means more new beers (and a thankful reprieve from the nearly-empty draft list that's plagued us for most of the summer) and the return of some old beers that y'all have been asking for (though y'all are mostly asking for the one beer we said would be impossible to brew again) and more hours for the taproom (which seems to be a point of confusion and/or contention, at least judging from the number of people who wander in during off hours) and maybe even a bit more stuff outside the confines of our cozy lil' taproom!
Look out for these bad boys within the next week or two!
And in keeping with our promise to bring in more fun things as soon as possible, we're rollin' out Big Stupid Cans! Tomorrow! It's something we've been wanting to do since forever, and we've had most of the stuff in-house for a while, but we weren't making enough beer to be able to support such a thing. And now we (hopefully) are!
Beach beers! Just in time for summer to be ending!
Anyway, if you're like most of the people we've talked to about this, you probably have a few questions. We'll do it up in Q&A format for ya:
Big Stupid Cans?
Yeah! They're rad! 25.4 oz of fresh beery goodness! Come buy some!
Are these crowlers?
Sort of. Mostly. We went with a slightly smaller size than most Crowlers (25.4 oz instead of 32oz), but they're filled and sealed by hand, one at a time not unlike the humble Crowler (which means they have a similar shelf life to a growler - about a week). Also we can't use the word "Crowler" for legal reasons because it's a registered trademark of the Ball Corporation and they've got some pretty strict rules about how you can and can't use the term. Plus we feel like "Crowler" is an awkward word to say.
Will you be distributing Big Stupid Cans to stores?
Nope! Sorry! We had to sign something saying we wouldn't do that before they'd let us buy the equipment (I told you their rules were strict). And also the shelf life of these cans makes them impractical at best for retail.
Are these the same size as the Foster's cans?
They sure are! And it turns out that the people who sell Crowler machinery don't really like it if you ask them that.
Will you be filling these to order?
We thought about it, but there was no way to make it work. The current plan is to fill a shitload at the beginning of the weekend (and possibly a backup shitload partway through the weekend) and then use that as our can allotment for the week. It might take us a little while to find the balance between not having too many left over (which would be a potential waste of beer) and not running out too quickly (which tends to piss people off), but we'll do our damnedest!
Are you going to stop doing growlers?
Absolutely not! Growlers are sweet!
And even with all this big news, we've still got the fun times rollin' this weekend! On Thursday we're gettin' our cask train rollin' with Fermento-Tainment all up in them pins (dry hopped with Empire), and we've got pimento jalapeño poppers to go along with it! After this week, we're goin' back to our regularly scheduled pizza programming, so come get while the gettin's good!
We saved the best for last, though the arancini will be tough to top
And on Friday, we've got the first of three empanada-focused installments from our new friends at Buenas! We can't wait to see what they come up with, but we're damn sure it's gon' be good!
Get in my belly
We've also got a growler pop up over at Pemberton Farms on Friday evening! If you won't be finding yourself in Everett, be sure to come say hello in Cambridge from 5-7pm!
There are free high fives
And if you're the type that likes to look a little farther into the future, don't forget that in just one short week (on September 7th) we're bringin' in the next installment of our monthly, loosely-music-themed trivia event: Audio Triviality! This month's theme is The Nineties and we're kinda afraid of what that will mean, but on the plus side we went and picked up some sweet (read: remarkably stupid) prizes for the winning team!
Come on out and win something dumb!
And looking ahead a little farther, circa mid-month (on September 16th) we'll be bringin' it strong at the Mass Fermentational in Worcester! It's a fest put on by the Mass Brewers Guild, which has us pretty stoked because they've got it together when it comes to throwing a fun festival. And as an added bonus, they let us invite some out-of-state beer friends which means we'll be pouring right next to New York's own Big aLICe Brewing! This is about as close to Beer Prom as we're liable to get, so come on by and join the good times!
Tickets right here: Mass Fermentational
And bringin' things a little (very) closer to home and even more recent, we picked the winners of this month's coloring contest! It was a contentious decision, complete with dust kicking and naps (just like in baseball!), but in the end we decided that this month's winner is Christine! Come get some free stuff with our logo on it, Christine!
And we've got some runners up! You also get some free stuff, only this free stuff is a little smaller.
And! Unrelated to coloring but still pretty rad - Eater Boston wrote a real nice article reflecting on our first year! You should read it! - Beer & Mortar: Turning One With Bone Up Brewing
* Sillari's even let us eat the pig heads! Which resulted a Lord Of The Flies situation in our break room that we're pretty glad you didn't see.
** Who also apparently dabble in antique cash registers. Of course they do.
*** We still kinda can't believe that we got The Weisstronauts to play at our party. Their music brings us so much joy.
**** From, like, four people.
***** Most people, particularly those of you who will bother to read this, have been hell of supportive and we do very much appreciate that. But every now and then we run into people who seem to think that "having to wait around a little while before drinking in the afternoon" is history's greatest injustice. So if we seem a bit defensive about the whole "you need to expand" thing at times, that's why.
****** We needed this particular person to fix something in the building (i.e. outside of our unit and thus outside of our jurisdiction). He estimated that it was two days' worth of work and promised that it would be done by the end of 2016. He didn't start until late March (of 2017, mind you) and then didn't finish for a month, at which point he started blaming further delays on National Grid whilst refusing to provide any proof of their involvement in or awareness of the situation. It's still not done, but we've gotten around the need for it.
Hi there! It's almost time. Time for what? Time for our birthday party! And, equally importantly, time for us to finally shut the hell up about our damn birthday party. Almost.
It's time to party, Let's party!
But until then, we're gonna talk about our upcoming birthday party!* Did we tell you there would be ice cream sandwiches? Beer ice cream sandwiches on maple bacon cookies? Because oh man, there are gonna be beer ice cream sandwiches on maple bacon cookies. Top Shelf Cookies has been making all the bacon for cookie test batches, and Fat Boyfriend Bakery has been fastidiously doing whatever the hell it is that causes beer and candy to turn into ice cream (we're picturing some kind of churn apparatus that somehow incorporates wooden buckets).
Hang out with yourself and have a crazy party!
And if sweet ain't up your alley - or if you wanna burn your tongue before you cool it off - Alex's Ugly Sauce is gonna be bringin' the heat at the same damn time! Like five feet away! And they're bringin' a super special secret sauce just for the party! We ain't even tried it yet, but you can rest assured it'll be the only condiment we use for quite some time.**
Hey you, let's party!
Looking for something more substantial? We've got you covered there, too. Sillari's (our reliable go-to for culinary expertise and experimentation) is gonna roast the hell outta some pigs and then feed them to you (along with sides and condiments made with our beer, of course). It's gonna be tasty, but you already knew that.
Have a killer party and party!
And to go with all these delectable delights? None other than The Weisstronauts will be providin' the sounds for your ears this fine evening. Not sure who The Weisstronauts are? Go give them a listen, but be prepared to question every decision that might have caused you to miss out on their tunes thus far.
Don't even try to deny it
And oh dang we didn't even mention beer yet. That's cool, it's not like beer is the entire reason we're here in the first place. Anyway, for the first time ever, you're gonna have eleven options to choose from! Eleven.*** Hot damn. And the list is a doozy, too - we've got our flagships, and Gnasher is still hangin' on, and we've got a couple casks of Gnasher with some cool dry hops, and we set aside a little Cosmic Showers just for Our Special Day (so if you tried to get some after it kicked, now's your chance), and we brewed Fermento-Tainment for the sole purpose of drinking it at this party, and we're releasing FAO: a beer brewed for charity that comes in a sweet new glass (if you're feelin' charitable, that is), and we're bustin' out some kegs of Beer of Truth that have been aging gracefully behind a shelf in our cold room, and we're introducing Jollybringer - our barrel aged tripel that we only have twelve gallons of!****
We'd be somewhere between impressed and grossed out if you managed to drink a full pour of everything (partly depending on how long it took you to do), but if you want your run of the list we suggest arriving on the early side - we've only got the rare release stuff in (vanishingly) small amounts.
'Cause you're gonna have a Party tonight
A quick word about FAO Black Ale: this recipe's been on the docket for a while, but we were inspired to bring it into existence earlier this summer when we were approached by the Black Ale Project, a craft beer initiative to raise money and awareness on behalf of U.S. veterans! We couldn't think of a better reason to bring this beer to life, and we even got special glassware to go along with the release! If you buy a pint of FAO, you can purchase the glass for $2 and we'll donate it to a charity for veterans (or you can purchase the glass alone for $4 and we'll donate that)!
And you know we're gonna do it tonight
And if you're more of the "sit quietly" type, we recently made a pretty rad addition to our Odd Pile O' Fun Activities up at the bar! This time around, right next to our stack o' coloring pages, we've got some animal-themed mad libs courtesy of***** the Anatomy of Animals book! They're pretty brief (which means they avoid the classic mad lib pitfall of being too much work) but they're hella fun and they've got cool drawings on them, so check 'em out!
Party, party, There's gonna be a party tonight!
Last but not least, now that we're an entire Year Old we figure we should "step up" and "rock the casbah," which in this case means "encouraging day drinking" on "federal holidays." More to the point: we'll be open on Labor Day! Ta da!
* We're taking over the parking lot and will have outdoor pouring stations and seating areas in addition to regular taproom service, so there will be plenty of room for all! We're not doing tickets or anything - it's all first come, first serve - plus the first 100ish people will get a free logo glass (pictured above) and probably some other swag! Outdoor areas will be pet and kid friendly.
** It's actually a little surprising that buying hot sauce by the case is a new experience for us, but it was bound to happen eventually.
*** Twelve if you count the two different casks (which won't be on simultaneously), ten if you don't consider Gnasher On Cask to be different from Regular Ol' Gnasher.
**** Turns out small barrels don't make for the biggest beer releases.
***** "Courtesy of" means "stolen from," right?
Howdy and hello! We may be just a short ways from that ol' birthday party we keep babblin' about, but we've got much to discuss in the meantime - so buckle up, 'cuz we gon' ramble atcha!
This is next! friggin! week! In case you forgot!
But before we get to all the fun times we got comin' your way, it behooves us to let you know that we have SO MUCH new merch! We've got fancy sandstone* coasters and work shirts and tank tops! Plus we've got half pints behind the bar (for normal use and/or for sale if you want to class up your home bar a bit), which means we've got a pretty respectable option if you ain't wanna commit to a full pint of something!
Full disclosure: they are way more precious in person
We got new shirts! Some of them are green! Some of them have buttons!
Anyway, startin' up this ol' weekend, we got us another big day on Thursday - a new beer, the return of a much-beloved cask, and - of course - more delicious snacks!
And what of this new beer, you ask? Why it's none other than our Weisstronauts-inspired Best Bitter: Fermento-Tainment! We brewed it for y'all to enjoy at our birthday party (since we somehow convinced The Weisstronauts themselves to play at said party), but it's ready now and we can't wait to share it with you!
Fermento-Tainment for your mouth, Instro-Tainment for your ears!
As for that cask we mentioned - the last time we put triple sec soaked oak chips into a cask o' Kelly, y'all drank it so dang fast that we didn't get to have any! Then we made it again. So we could have some this time.
Who knew porter and oak chips were the perfect summer romance?
"This bounty of tasty beer is great and all, but what if I need a pile of snacks as well?" Don't you worry. Sillari's gotcha covered yet again, and this time around they're bringin' arancini! Not sure what that is? Just look up "foods stuffed with other foods" and you'll start to get an idea.
Then on Friday, Sillari's is back with more! Fancy! Pizza!
And on Saturday we're puttin' on another o' them triple sec oaked Kelly casks on because the first one will probably be empty within like two hours.
Then on Sunday we've got coffee and Union Square Donuts! Fancy donuts! Fancy cold brew! Coffee/beer boilermakers if you ask nicely! Probably!
Treats! For your face!
And! If you're a fan of both drinking and being near monkeys, we're pourin' at Brew at the Zoo on Saturday! It's a very good festival. You can get into an argument with a peacock and everything.
It's so much fun you guys.
* We've spent a pretty extensive amount of time doing field research on coasters, and so far these are our favorites. They won't stick to your glass like tile/glass/metal ones, and the sandstone will absorb condensation. They're pretty rad.
In Which We Briefly Stop Rambling About Our Birthday Party In Order to Ramble About Hot Sauce... At Our Birthday Party
Hello again! It's been a week burstin' with bustle around here and we got heaps o' good things to prattle on about, so we gon' cut the shuck and jive and get on with the newsin'!
We weren't planning on leading with more excited rambling about our upcoming birthday party (it's in like two weeks! It's gonna be so much fun!), but we just found out some excitin'-ass news and we can't wait to tell you about it! See, we want this party to (at least partly) be a celebration of all the awesome people we've worked with over the past year, so to keep y'all full of treats during the earlier parts of the day we invited Fat Boyfriend Bakery (for beer ice cream and some pretzel-related treats) and Alex's Ugly Sauce (for hot sauce flights) and Top Shelf Cookies (for delicious cookies, some of which are made with Alex's Ugly Sauce potentially all of which can be used to make an ice cream sandwich with Fat Boyfriend's beer ice cream). We've been pretty stoked to have such a good crew comin' to hang out, and then - entirely unbeknownst to us - Alex went and made a friggin' hot sauce to be released at our party! We haven't even tried it yet and we're pretty sure we don't want to eat other condiments ever again.
If only we could have filmed Jimbo's reaction to this picture (it almost broke her)
Anyway, back to the "task at hand," those of y'all who have been in the taproom lately might have noticed our beer menu lookin' a little... beat up these days. There's reasons behind that but they're boring so we'll just cut to the part where we announce new beers!
First up is Gnasher - a grisette - which is gettin' released on Thursday! A grisette, for those of you who may not know (and in all fairness, it's a style we hadn't really heard of until a couple months before we brewed one), is pretty similar to a saison. It's a session-strength, spice-forward, smooth-sippin, thirst-quenchin', palate-pleasin' pleasure of a beer that we've been just itchin' to brew (it's been on our To Do list for, like, three months). Our take on the style is on the malt-focused side with a dash of sweetness and a (small) handful of fruity New World hops that provide a swell backdrop for all them grains. We predict you gon' enjoy.
Swimming into a glass near you!
Speaking of Thursday, we're also puttin' on a cask of our favorite beer to cask up - Extra Naked! This one's featuring another one o' them experimental yet-to-be-named hop varieties: HBC 472! According to the literature, this lil' hop has some interesting flavor characteristics - it's floral coconut-y and earthy* and woody - which probably means the head of our cask filling department relied fairly heavily on the rule of manual proximity** in this case, but that just means we'll get one hell of a Flavor Experience™!
Hops with codenames are the most fun hops
And to go with all that tasty beer, we've got Sillari's comin' through with another round of bar bites! This time around it's meatball parm subs, so we suggest you put on your eatin' pants and maybe also take a tip from the Pizzaman himself and put on a red shirt. That way it can double as a napkin!
Your date will be impressed.
And if all that weren't enough for ya,*** we're also releasing yet another wedding beer on Thursday! This one's titled Cosmic Showers of Love, and it's a lovely ol' double IPA that's just out of this world!
This one goes out to our new friend Peter, who helped out with Lead Brewer responsibilities on brewday (janitorial work followed by drinking)!
And the next couple Fridays we're doin' something called "Hippea Hour" but I don't know what that is. Vegan cheetos?
We'll find out.
And to go with all that healthy snackin', we've got Sillari's back in for Fancy Pizza Fridays! Just how fancy will it be this week? It is a mystery.
Then on Saturday we got us another cask o' Extra Naked, only this time it's dry hopped with house-favorite Idaho 7! Idaho's a peachy, fruity delight and it'll brighten ol' Extra Naked right up, which would make it the perfect pairing for some sort of weird cheese/bread hybrid. If only we had some way of gettin' this mythical snack into our faces...
It just so happens that on Saturday we've got Boston-based Cozinha servin' up pao de quejo and lil' sandwiches! She's slingin' her treats the old school way and only accepting cash, so a stop at the ATM for cheese roll/pinball money will be key. But you should come! Right when we open! And sit around drinking until we can give you snacks!
There can be nothing wrong with this plan.
Anyway. Moving on. In addition to these cool new beer releases this week, we've got some cool new beer releases coming up soon! Fermento-Tainment, our Weisstronauts-inspired bitter, is sittin' in the tanks, and we're currently brewing up some extra special beer for a good cause! How special, you ask? Special enough that it needs its own paragraph.
Read more about the cause here: Black Ale Project
A little ways back we got to talkin' with Dave from the Black Ale Project, and he laid down the skinny on something that we're proud to say we're a part of! The short version of the story is: partner breweries brew a black ale of some sort and donate some or all of the proceeds to a veteran-related charity of their choosing. For our beer contribution, we decided to trot out our take on a Schwarzbier (which is named FAO - at least until we get yet another C&D in the mail). And for our fundraising, we're changin' things up a little bit - we're getting some pretty rad custom glassware printed up to go with this beer, and if you buy a pint you can keep the glass for an extra $2, which will be donated entirely to charity (we're still in talks with some people, but the destination of the donations will be decided before the beer is out). We figure it's win-win-win: you get to drink beer, and get a cool souvenir, all for a good cause! If all goes according to plan (and it should), it'll be on tap in two weeks, so keep your eyes peeled for more details!
And speaking of things that are happening in the future, we've gotten wind of the themes for the next two installments of Audio Triviality, our monthly music-themed trivia event! Taking a bit of a departure from this month (which some people seemed to think was "too specific"), September's theme is "the 90's." We've been told that there would be a minimum of questions about the Spice Girls (ideally somewhere in the zero range), so we'll color ourselves cautiously optimistic! And for October... let's be serious, there's really only one option for October trivia themes (three hours of questions about Glenn Danzig).
And this is where I'd write my sassy outro if I could think of anything. Cheers!
* Which is a polite way of saying it might kind of taste like dirt.
** In that he picked the one closest to his hand.
*** Dang man, what are you holdin' out for?
Hi, kiddos and squiddos! It's story time once again time and we're fixin' to get our ramble on!
And since it's not even a dang month away, the first order o' business 'round these here parts is to remind you about our birthday party! Full details are here but the gist is that we're ropin' off part of the parking lot and havin' a pig roast and hosting one of our all-time favorite bands and there'll be ice cream and hot sauce and new beers and good times for all! The main events (tunes, pork) will get goin' around three, but things'll be rockin' and rollin' from open 'til close (and, as always, we suggest gettin' in a bit ahead of time*).
And speaking of future times, it behooves us to let you know that we'll be closin' up shop a wee bit early (sevenish) on Sunday August 13th - one of our first-ever employees is movin' away and we can't let him do that without receiving a proper sendoff first, so we're lockin' up while the sun's still up so's we can do whatever it is brewers do behind closed doors (drink tea and talk about our feelings).
But bringin' the focus back to the nearer future, we've got one heckuva weekend lined up for y'all! This Thursday we're debuting a cask of our dangerously drinkable hundredth batch (which, as you'll recall, is creatively titled "100")! And since the entire ethos of the beer is to use our favorite ingredients, we crammed that sucker fulla Mass-grown Magnum!**
And as a perfect pairing for a smooth-sippin' nigh-on eight percent beer, Thursday also marks the third installment of our monthly music-themed trivia night: Audio Triviality! So if you like beer and/or trivia and/or music and/or references to cartoons that aired twenty plus years ago, you should come on by! Trivia starts at eightish (heavy on the "ish") and runs for about an hour and a half.
And, this Thursday is also the first go-round of our new weekly food series (which will last for the whole month of August) - Sillari's Test Kitchen: Bar Bites Edition! In order to ease into this new and unfamiliar terrain, we're startin' slow by offerin' up Fancy Pizza - it's like the pizza we normally sell on Thursdays, only this time it's cravat-and-monocle fancy!
Then on Friday we're bravin' the wild wilderness of Belmont to bring y'all another growler popup at CBC! We'll be there from five 'til seven with tasty brews for those of you who don't find your bad selves out Everett way all too often!
And on Saturday we've got another cask dry hopped with Mass Magnum, but this time around it's old standby Wasted Life! We like to think the German-pedigreed hop will bring a touch of nobility to our otherwise rough 'n' tumble IPA, but we'll have to wait 'til Saturday to see!
Speaking of weekends (not really), we've got merch news! Firstly, since we somehow forgot to mention this for a few weeks: we've got tank tops! They're hella comfy and twice as stylish*** - and we got them just in time for summer to be over!
And in other merch news that's either a bummer or kind of exciting (depending on your stance), we've been forced to discontinue our Men's Horatio shirts in red because the manufacturer doesn't make them anymore. We did a bunch of huntin' around, but the other supplier we like doesn't make shirts in a red that we're fond of (it's basically pink). So anyway, we've got some brand spankin' new green shirts on the way, but if you're a fan of the red ones and you've been on the fence about buying one for some reason, we suggest you get on that bidness! (Also of note: we'll still have men's shirts in dark gray, but they'll end up getting a little bit darker, if that sort of thing matters to you).
And! Lastly! We gotta tell you who won July's coloring contest! It was Victor! Again! And also four other people! Anyway, come on in and claim your swag if you see your art below!
We didn't have much of a choice, Victor.
* We don't entirely know what to expect (as we've never had a first birthday before) but even on normal-ass days we tend to get a bit crowded right around two or three (though the added space in the parking lot will help with capacity to some extent).
** Or should I say MAgnum oh god I'm so sorry
*** I feel like "stylish" was a word invented by JC Penney for exclusive use on Back To School Sale flyers
Hello friends! It's blog o'clock, and this time around that means meats and cookies and more meats and beer and good times!
Kickin' things off on Thursday we've got the first of two casks of Shut Up Kelly! goin' on tap! And in order to "spice things up" for "those of you" who think that porters "aren't well suited for the dead of summer," we're tossin' in a buncha oak chips that we've been aging in Short Path triple sec! These are basically the same ones we used when we did that cask of Black Witow some months back, and they provided a pretty pronounced oak punch that we think will add hella depth to Kelly!
Then on Friday we've got Sillari's back in the house for more Summer Nights goodness, and this time they're bringin' back wings! In case you missed it last time (when we went through a kind of silly amount of chicken in a pretty short amount of time), they'll be servin' up jumbo wings with two delicious flavor options: Shut Up Kelly! barbecue sauce, or their house-made buffalo sauce (which has been called "the perfect buffalo sauce" by at least one unaffiliated party).
And on Saturday we're bringin' in a double whammy of sweet and savory: new-to-us Tara Leigh Cakes will be slingin' the sweets inside with a delightful array of French macarons, and Moody's Deli will be settin' up their smoker outside to bring you all the burnt ends, sausages, and charcuterie you hungry folks can handle! Plus! We'll be tappin' another Kelly cask - this time with triple sec oak chips and single origin cocoa nibs!
Lastly, and slightly off-topic from Weekend Meat Times, those of you who enjoy reading about us on websites other than this one will be chuffed to see that Boston Voyager just put up an interview about our Inspiring Story! Go check it out!
Well hello! It's time again for us to help you beat the heat with some treats to eat and good taste for your mouth!
First and/or foremost, this Thursday marks the release date of our hundredth batch! And rather than going for some high-concept, too-clever-for-our-own-good kind of nonsense (which, if we're being honest, is almost definitely what we would have done if we were better at planning ahead), we piled up a bunch of our favorite ingredients and threw those in! In this case, that means Maine-grown malt from Blue Ox, a heapin' helpin' o' hops from Four Star Farms, and a buncha house-made candi syrup to give that dry finish that we're oh-so-fond of!
And to celebrate this modestly auspicious occasion, we're doing the same thing we always do on Thursdays! There's gonna be pizza from Sillari's and a cask of Extra Naked (dry hopped with Green Machine)!
Then on Friday we've got Sillari's slingin' sausage! They'll be settin' up shop and sellin' house-made Italian sausages with pickled veggies from five 'til ten!
And on Saturday we've got SoKrispee back in the taproom with some sweets (protip: we found out that Krispee treats make a pretty incredible ice cream sandwich, but you gotta provide your own ice cream)! And as a definitely-not-coincidental beer pairing, we went and threw a bunch of peachy smellin' Idaho 7 into a cask of Extra Naked and that's goin' on tap right at noon!
And for those of you who like to look a little farther into the future, some real bona fide plans are falling into place for our birthday bash and it is shaping up to be one helluva day! There'll be fancy beers and outdoor drinkin' and grilled meats and ice cream and we've got some Instro-tainment lined up for your listenin' pleasure! Check out what we've planned for you wonderful people (and our own entertainment):
SPECIAL BEER RELEASES // ALL DAY
Jollybringer // Joybringer Tripel, aged in SPD Triple Sec barrels
Beer of Truth // Strong Ale cellared for six months
Fermento-Tainment! // Weisstronauts-inspired bitter
(plus whatever the hell else we happen to have on draft)
SNACKS // 12-6 PM
Alex's Ugly Sauce, Fat Boyfriend Bakery, and Top Shelf Cookies!
To keep your noshin' muscles busy while we're waitin' for the main course, Alex from Alex's Ugly Sauce will be tingling your tastebuds with hot sauce flights to celebrate all the folks that have donated to Hot Sauce Nation over the last year!
We've also convinced the wonderful people behind Fat Boyfriend Bakery to make us beer-infused ice cream! We'll be slingin' ice cream sandwiches made to order with Top Shelf Cookies! Exact flavors are TBD, but you know they'll be delicious!
PIG ROAST // 3-6 PM
We're puttin' on our version of a Southern BBQ! Sillari's Pizza will be roasting two pigs onsite, served with made-from-scratch BBQ and hot sauce (made from our beer, duh). Sides will include baked beans, garden salad, and street corn. The pig should be ready around 3pm and we'll be slingin' meats until we run out!
LIVE MUSIC // 5-7 PM
The Weisstronauts are one of our favorite local bands! Their music is upbeat and quirky and makes us smile (if you're not familiar with them, they're kinda tough to describe - think surf/psychedelic instrumental rock)... perfect for an end of summer sendoff! We'll even be brewing a special beer to pair with their new album!* They'll be playing two sets starting around 5pm.
Photo credit Matt Darcy / @bananamasher
We're taking over the parking lot and will have outdoor pouring stations and standing areas in addition to regular taproom service, so there will be plenty of room for all (outdoor areas will be friendly to those on leashes and/or in diapers)! We're workin' on some other fun surprises and goodies for you guys - you've all been so supportive, enthusiastic, and wonderfully weird this past year and we want to throw you the best party ever!
RSVP on Facebook (if you use Facebook) to stay updated on Future Fun Times as our plans evolve. Our just keep reading this blog. You know how we love to talk about Fun Times.
*We've paired their music with our beer before, and we think it'll be fun to reverse the exercise! Whether or not they will agree with our decisions remains to be seen...
Howdy all! We got some lookin' back and lookin' forward to do this week, but we ain't gonna make you suffer through all that navel gazin' before we lay out what we got on deck for the weekend!
On Thursday we're tappin' the first of two casks of Madeline the Destroyer! The first one up has a hefty handful of house favorite hop: comet! And if this cask is anywhere near as tasty as the draft version,* it's liable to be gone before we know it!
Then on Friday we got Sillari's comin' through with some new summertime eats for you! This time around they're rollin' in with wings served up in Shut Up Kelly! barbecue sauce!
And if wings ain't your thing, on Saturday we got Formaggio Kitchen dishin' up a beer and cheese pairing! Plus, we're tappin' the second cask of Madeline and this one's fortified with a moderately unreasonable amount of Galena!
Then on Sunday we're right on back to the basics with beer and board games and pretzels and pinball and patio times (plus pooches, if we're lucky). Not bad for a day's relaxin', if we do say so ourselves.
But enough about all the fun things we got goin' on this weekend. As the more astute** of you have noticed, we've gone two whole weeks without some kind of Major Milestone, which means we must be due. And you'd be right for thinking so, because just last week we brewed our hundredth batch!
This might not sound like a lot (because it isn't), but it's a pretty big deal to us - we were fully prepared to spend our first couple years in business as a weird little brewery in the middle of nowhere that nobody really knew about*** but we were incredibly, wonderfully wrong. We've been goin' full bore since we opened our doors and we got to meet a ton of cool people (many of whom came back! With friends!) and bring on an awesome staff and partner up with a whole heap o' kickass companies out in Food Land. It's been a hell of a time, one we couldn't have done it without any of you, and we're just gonna keep on keepin' on for as long as we can keep this train rollin'.
Anyway, we thought it would be fun to "run the numbers" on the first hundred batches, so here goes:
Number of batches brewed: 100 (duh)
Number of different beers brewed: 39
Percentage of batches that were either Wasted Life or Key Lime: 38
Amount of time, in months, we originally thought it would take for us to get this far: 25
Actual amount of time, in months: 14
Total grains used, in pounds: 21,534
Total hops used, in pounds: 425.867
Number of times Jared burned off all his arm hair while lighting one of our big ridiculous burners: 35
Number of times our big ridiculous burners have set off the sprinkers for no reason: 1
Number of times the fire department has shown up: 4
Number of times this fact has made our insurance provider very nervous: 12
Number of Cease & Desist letters received: 1
Number of hot sauces we had on hand at the start: like two
Number of hot sauces we have now, thanks to the generous patrons of Hot Sauce Nation: 52
Number of cheese pairings we've come up with for our beers: 47
Number of pairings that were individually-wrapped "cheez-type" products: at least four
Number of music pairings we've come up with for our beers: 98
Number of times anybody has noticed said music pairings: 4
Number of beers named after pets so far: 1
Number of beers named after children: 1
Number of children who were not amused by this: 1
Number of Secret Hippos in the taproom when we started brewing: 1
Number of Secret Hippos in the taproom now: 4 or 5, depending on the weather
* Protip: we're actually running low already, so you might wanna get while the gettin's possible
** Hi Jo and Jarod!
*** Which, depending on how you look at it, still isn't entirely incorrect.
Jared and Jimbo will tell you some things, sometimes.