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In Which We Ride the Fabled Kegasus

9/30/2020

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Well hello there!
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First on up, which is to say right about right now, is the long-awaited* release of our newest wild beer (which is to say, our newest Spawn Of Critters), and that's Kegasus! Kegasus is a blend of several different beers of varying vintages, and it manages to be an alluring array of contradictions: it seems sweet, yet it's bone dry; it's not shy with the funk, but it's very approachable; it's light on the palate, yet mysteriously dark and brooding. Anyway, we feel like we're really hittin' our stride on the ol' funky beers, so this is one we're pretty durn proud of and now we've got it in bottles and on tap and you should come try it!
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Oh, and speaking of beer in bottles, last week saw the rerelease of an old favorite: Rebello Fellow! And it's available in bottles right now and on tap in the near future! We originally brewed this to celebrate the US citizenship of a Friend Of The Brewery (namely Victor), but we liked it a whole bunch and decided to re-brew it as our 400th batch! But then scheduling got in the way of that specific brewday, so not unlike the forgetful boyfriend who declares that February 15th is "our Valentine's day," we brewed it a bit (okay, a lot) later as a belated celebration of a milestone that pretty much nobody other than us cares about! Anyway it's delicious and it has never been the source of any bad decisions in the past and you should drink some. )
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And speaking of Friends Of The Brewery, we brewed up yet another beer for Bubs' house! See, Bubs lives in the historical Hartshorne House in Wakefield, and for the past several years we've been a part of fundraiser events there where we brew up a special beer and then serve it at the house and we stand in front of groups of people and awkwardly stammer about our brewery and also there's some pretty friggin' cool history talks by people who are not us (including but not limited to a different Friend Of The Brewery, namely Malcolm, who is our Enthusiastic History Friend) and anyway we're not able** to do an in-person event this year so we're doing a virtual tasting*** and it's for a good cause (the house, in case you've forgotten) and you should join us!

Oh, and the beer we brewed for this event is going to be available at the brewery starting on 
Friday and it's an all-local pale ale called History Mysteries and we honestly kind of stretched the whole "historically inspired" concept that we usually go for with these events (and, to be honest, we weren't starting from a strong foundation of historical fact anyway) but that's neither here nor there because the beer is tasty and that's what's important!

Grab your tickets for the virtual tasting here: Boning Up on History
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And. Lastly. Since we're on about bringing back old favorites (or at least we were a few paragraphs ago), we're bringin' back another old favorite! Thassright, Ginger Spectacular is gonna be back in cans starting on Friday! You've already come to know and love (and possibly fear) this beer, and now it's back and you should come have some!
* Or at least it would have been long-awaited if we'd ever told y'all about it previously, instead of vaguely alluding to it at the end of a blog post several weeks back. 
** As you might imagine, the average age of people in the local historical society is loosely what you would call "not young." You get the distinct impression that for many of these people it's less "learning about the past" and instead much closer to "nostalgia."
*** Remember those? From the spring? Those things we got all jazzed about for like two months until we all abruptly stopped talking about them forever?

​
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In Which We Squash Our Enemies

9/22/2020

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Hi friends! I hope you're well. And I also hope you wanna hear us prattle on about beer, because that's probably what we're about to do!

First on up, it behooves us to mention that we've got the last-ever log of Soiree on tap right now and pourin' until it kicks! This here barrel-aged beauty was a fast favorite when it was first released (which also happened to coincide with the beginning of Lockdown Season, but that was not intentional) and we (possibly literally) stumbled across a log of it and figured that we can't in good faith not put it on tap, so it's on tap! So in other words, if you were a fan you should probably come grab some while we still got some!
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And speaking of beers that we've got in vanishingly-small quantities, we brewed up a batch of a delightful autumn-inspired butternut-squash-infused golden-hued modestly-strong beer and most of it is destined for some secret barrels (which should be ready just in time for squash season to be over), but we didn't have enough barrels for the full batch so now you get to have some Squash Your Enemies on tap! Right now!
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And since we're talkin' about beers on tap and/or beers in bottles, it behooves us to mention that we've got a beverage destined for both bottle and tap later this week whose details we can't quite divulge just yet, suffice to say that it's the return of a blast from the past that has previously managed to get several of us on staff* into some shenanigans, which means we're highly anticipatin' its return so keep them eyes peeled!

Oh! Also! We've shouted a time or two about the fact that we're currently hiring in production right now, but we figure we'll shout about it just a bit more, since we plan to stop taking applications at the end of the month. So! If you're lookin' to get them hands dirty in the brewery, don't hesitate to check out our job posting and drop us a line!
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Oh! And! In other exciting news, have we mentioned that we've fired up our new fleet of heat lamps to keep you toasty? Thassright, we're trying to keep patio season going as long as possible this year, so don't be shy about coming out to grab a little slice of paradise while the gettin' is good!
* GRACE.
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In Which Flannel Season Begins

9/15/2020

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Howdy-do, friendaroos! It's about gettin' to be that time of year - the thermometer dipped below 65 one time and all of a sudden we're seein' the phrase "pumpkin spice" turn up in all sorts of weird places.
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But more to the point, it's when we start sayin' goodbye to the birthday beers (we've got a scant handful of mix packs left, but we're hella low on a couple* of the beers) and we start sayin' hello to our flannels again! And this year it's a particularly interesting time, because the writing's on the wall for the end of Beer Garden Season (we got some heat lamps, but they're not, like, magic heat lamps that'll stop it from raining sideways or otherwise Being November outside when the time comes) so if you wanna cram in all the parking lot drinking** you can, come on out and hang out!
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And speaking of chillier weather,*** we're delighted to rerelease our twice(ish)-per-year recurring beer: Joybringer! I daresay we missed havin' this beer around, so we whipped up a big ol' batch (much of which has gone into barrels for Secret**** Future Projects) and it's back in bottles right now and on draft on Thursday and we are just dang delighted to have this big little tripel back in our lives!
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And speaking of (not so) old favorites, we had us a hankerin' for some hoppy ol' Wellington (there were also Reasons, but they're moot now) so we made us some Wellington and it's goin' into cans on Friday and you should come grab some!
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Oh! Also! We took advantage of the post-birthday lull that we tend to see every year (it turns out that when you release seven new beers at once, you stop needing to release new beers for a week or two) and we've been busy bees with brett beers! We've been barreling and blending and just gettin' all kinds of funk all up in, and we don't have anything to show for it right this minute, but we figured we'd give y'all a heads up to keep an eye out for some new funky stuff! (And also we should probably point out that our supplies of the current funky stuff - Critters 9 and 10, to be precise - is starting to dwindle, so you may wanna get on it if either of those floats your boat).
* We might, somehow, run out of Organ Meats before we run out of anything else. Gotta say that's the opposite of what we were expecting. Maybe this will be the year for smoked beer! 
** And hot dogs. Let's not forget them hot dogs, folks!
*** No, Craig, we haven't made Pretend It's Summer again. Not yet, anyway. 
**** Calling them a "secret" sounds so much better than admitting that we don't plan ahead. ​
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In Which We Move Forward

9/9/2020

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Howdy friends! It's certainly been a rollercoaster of a time since the last time we met up on this ol' blog, I tells you what. But we'll get to all that in a bit - we like to do what we can to stay upbeat* around here, so we'll start with the good stuff!
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First and/or foremost, we'd like to extend the sincerest of thank-yous to all of y'all who made it out to our birthday "party" on Saturday! It may not have been the pretty princess prancing pony party we were envisioning (we had so many ideas! Like maybe hiring an actual sound person for the bands! Or setting up an actual stage! Or hiring a clown to follow Chris around and annoy him all day!), but in the end we still got to drink tasty beers and eat good food and we got to see a bunch of friends, and in the end that's really why we're doin' all this in the first place, so we'll call it a success. In other words: thanks for coming out, it was good to see you. ​
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And. Moving on to some "news you can use," it is hitherto advantageous that we inform you posthaste of the fact that we! Are! Hiring! Thassright, anybody who's lookin' to get "into the fray" in the professional Glorified Janitor biz is encouraged to click on over to our job posting and send an application our way! As we are wont to do with this sort of thing, we'll be keepin' the application open and taking resumes for a few weeks, which likely means you'll be hearin' us shout about this for a bit, but that means you got a minute to "polish up" the ol' CV and/or spread the word and anyway we look forward to seeing what kind of weird stuff you decided was "resume-worthy" so send 'em on over!
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Lastly, we should probably (sigh) talk about the fact that we recently made the news for the second** time*** in the past three weeks. It's a bummer of a situation, and we're not generally the "air our dirty laundry in public" type, but this all pertains to a public health issue so it's really not our place to keep mum, is it? 

Anyway. As we were about to start prepping to open on Monday, we got a call from somebody who said that they had been in our beer garden on Sunday, and that they (or somebody in their party, we're not 100% clear but also that's not an important detail) had recently tested positive for covid...

...they were seated at the table farthest from all the other tables. You know, the one that's way up in the corner on the patio and kinda bunched up over there (i.e. the one farthest from the stairs)? The "it's better than nothing" table? That one. Going from the notes we took and the information they gave us, it looks like it was a party of four that was there from about 2:30-3:30...

...once we found out what had happened, we called everybody who had been at the nearest table during/after their visit, as well as the people who sat at that table after them (several hours later, mind you). That ended up being a grand total of two or three parties (again, it's not our most sought-after table)...

...to be perfectly frank, we're confident enough in our safety measures that we don't believe anybody (staff or customers, excluding the other people at that table) would have been at risk. If you think about it, all of the safety protocols that we currently employ were put in place for exactly this reason. But since we like to get knowledge from knowledgeable people rather than our own conjecture, we sought opinions from somebody smarter than us (in this case, a doctor), who confirmed our suspicions that risk to others should be minimal (and who also pointed out that there are valid reasons why the customer in question might have had no reason to believe that they might be covid-positive)...

...but, since we pride ourselves on a) transparency, and 2) going overkill on sanitation/safety, we felt that it would be best to close for the day on Monday and scrub the everlovin' hell out of anything and everything in the beer garden/taproom (and also insist that everybody who had been working that day get tested). We also felt that it made sense to be as upfront as possible about why we closed for the day, since that's the kind of thing that we would want to know if roles were reversed... 

...and then at some point we got a call from a reporter who had heard "all over social media" that we were "forced to close for the day," which was perhaps a smidge more dramatic than we would have liked (we closed voluntarily, and as far as we know we were the only ones talking about it on social media), but the article**** that they wrote didn't sensationalize the situation, so that's really neither here nor there...

...and now we're getting a bunch of weird emails from people saying things like "I heard all your employees got covid," which is pretty much the opposite of the truth and also not making this any easier for anyone. 
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So. That's the lowdown from our side of the story, and it all kinda boils down to the fact that we've been doing everything that we can to keep everybody as safe as we possibly can, but that doesn't mean it doesn't scare the bejesus out of us for a bit when that all gets put to the test.
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(As a bit of a postscript, this sheds light into our thought process behind a question that we get asked often, but seldom have an answer to: "what happens when it gets cold out?" But considering how much worse this would have been if we'd all been in a poorly-ventilated, moderately-cramped room instead of outside in the sun and the breeze, you can pretty easily guess which way we're leaning on that one.)
* I was gonna say "positive" instead of "upbeat," but that seems ill-advised. 
** And third. 
*** The first time it was the Boston Business Journal, who quoted us - at some length - making fun of the governor. 
**** We still haven't seen the TV segment, but we're assuming that's also pretty straightforward. We weren't able to talk with the interviewer for that station, but that's probably in everybody's best interest, given our collective public speaking skill.
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In Which We Celebrate Four Years of Good Times (Again! Not Rained Out This Time!)

9/1/2020

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Well, shit. We tried. But good ol' Mother Nature had some other ideas about whether or not we should have hosted our covid-compliant socially-distanced birthday-related semi-celebrations last week, so instead it was just a regular ol' rainy Saturday. 
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But! Setbacks end up being the name of the game around here half the time anyway, so we'll persevere or whatever and get festive this coming Saturday instead! That means we'll have the same meats and the same treats on the same schedule that we woulda done last week - which is to say, Po'Boys and Pies from 12-5 and T.C. Scoops from 6-9 - and, since y'all have been extra special good, we're doin' another bottle release this week!
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Thassright, this time around we're releasin' Ginger Disco - it'll be available in bottles on Saturday and on tap at some point. This here's another barrel-aged spin on taproom-favorite Ginger Spectacular, only this time we aged that sucker in a Summer Reserve barrel from our friends around the way at Short Path!

​Long story short, Summer Reserve is an intensely fruity blueberry liqueur which, when paired with strong ginger farmhouse, gives you a sweet (yet still moreish) smooth sipper which we daresay would pair perfectly with a scoop or two of ice cream (and maybe some fruit crumble if you're feelin' fancy). Or, to paraphrase one of the members* of our tasting panel, it tastes like what you'd find on the inside of stuffed French toast, which is oddly specific but also oddly accurate. Anyway it's good and you should drink some. 
On a completely unrelated note, we had the pleasure of visiting our pals at Four Star Farms for the fifth year in a row last Friday! We crammed as many of the Bone Up Crew as were allowed into our caravan and trekked on out to Central Mass to frolic in the hop yards, pluck cones from the bines, and whiff up all of them fruity aromas for the afternoon. About half of the hops we use in our beers come from right here, and we got a private tour of the hop farming process from ancient dirt to cultivating hop varietals all the way to picking and harvesting (if anyone's interested, they were harvesting Casade (or dare we say... Masscade?) while we were visiting)! Thank you to Liz and the whole L'Etoile family - you never disappoint! 
* Hi Ben!
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