Last Friday With Mark

Posted by on Oct 30, 2012 in Beer Blog | 0 comments

Rising Tide Brewery
Portland, Maine
Rising Tide’s beers are brewed by Nathan Sanborn, a Portland native. Prior to founding Rising Tide in 2010, Nathan spent more than a dozen years teaching himself about brewing, experimenting with creative recipes on his home-brewing system, and serving up his beers for feedback from friends and family. Nathan is fascinated by the science and the art of beer-making. He strives to create beers that are informed by traditional styles but with a creative, modern sensibility. All beers are handcrafted in small batches. They are unfiltered, unpasteurized, and bottle conditioned. Haze and sediment from the live yeast in the bottle are a result of the natural process used to create these beers. For best appearance, decant carefully into a clean, clear glass.
Brewer’s notes

Ishmael is our richly-flavored American copper ale. This American interpretation of the altbiers of Düsseldorf is brewed with continental Munich malt, American-grown hops, and a clean-fermenting ale yeast to produce a slightly sweet and malty beer balanced by a firm bitterness.

A Düsseldorf specialty, an Altbier is a German style brown ale, the “alt” literally translates to “old” in German, and traditionally Altbiers are conditioned for a longer than normal periods of time. Other sources note that “alt” is derived from the Latin word “altus,” which means “high” and refers to the rising yeast. Take your pick, but the extended conditioning mellows out the ale’s fruitiness and produces an exceptionally smooth and delicate brew. The color ranges from amber to dark brown, medium in carbonation with a great balance between malt and hops. .


Baby Tree
Pretty Things Brewing Company
Cambridge, MA
Pretty Things starts with husband and wife team Dann and Martha Paquette. A few years back, Dann got the brewing bug and left for England to hone his craft. The British influence can be seen in many of PT’s products. Pretty Things Beer & Ale Project is a gypsy brewery that has quickly established a household name for itself with their quirky, tasty beers. They are gypsies in that they do not have a brewing home. Currently they are tenant brewers at Buzzard’s Bay Brewery in Westport. Tenant brewing differs sharply from “contract brewing”. A contract brewer’s product is brewed by and often formulated by the brewmaster at the host brewery. A tenant brewer is solely responsible for his/her/their product.

Quadrupel (Quad)
Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.


Valley Malt (BSA)
Notch Brewing Company
Ipswich, MA
Notch’s BSA (Brewer Supported Agriculture) program follows the model of a CSA. Grain is purchased prior to the growing season to give the farmer the appropriate jolt of capital needed to make it through the leanest time of the year, finance-wise. For that, he is given an healthy share of the crop at harvest. In this case, it is barley from Slow Tractor Farm in Northampton harvested on July 22 and malted in late August at Valley Malt in Hadley, MA. A slow acting yeast is used to turn the mash into product fit to drink over a five week period. Three different US, but not local hops, Chinook, Centennial and Ahtanum were used. And when you finish drinking the Valley Malt BSA, envision the money you spent going back to the Massachusetts retailer, wholesaler, brewer, maltster, and farmer. All of these businesses take that money and pay their employees, many of whom will go out to their local bar or retail store and buy beer. It’s a cycle of commerce we can all benefit from, unless you like paying the mortgage of some guy in San Diego.

Saison/Farmhouse Ale
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there’s been a massive revival; especially in the US.
This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.


Berkshire Brewing Company
South Deerfield, MA
Berkshire Brewing Company Inc. is a regional brewery located in South Deerfield, MA, established in 1994 by Christopher T. Lalli and Gary A. Bogoff, a pair of homebrewers with the vision of being Massachusetts’ local brewery. Their goal is to produce clean, fresh, well-balanced ales & lagers in small batches. At the present time they are capable of producing 580 barrels (17,980 gallons) of fresh beer each week. All of their beer is unfiltered, unpasteurized and contains no chemical additives or preservatives. As craft brewers, they are now producing nine styles of beer year round and seven seasonals.

A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The “Hefe” prefix means “with yeast”, hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer.


21st Anniversary Imperial Dark Ale
Ipswich Brewing Company
Ipswich, MA
Some 21 years ago, Ipswich dark Ale rolled off the bottling line and became a cult favorite. To mark Ipswich Ale Brewery’s 21st anniversary, they took the same ingredients as our classic Dark and transformed them into this intense yet smooth Imperial Dark Ale. Big Rich, and all-grown-up, this beer features a complex malt character and subtle strength.

American Strong Ale
Catch all style category for beers from 7.0 percent alcohol by volume and above. Some may even be as high as 25% abv. Characteristics will greatly vary; some have similarities to Barley-wines and Old Ales. Barrel aging is certainly not out of the question.


Leave a Comment