October Beer Series

Posted by on Oct 15, 2012 in Beer Blog | 0 comments

Unearthly IPA
Southern Tier Brewery
Lakewood, New York
Founders Phineas DeMink and Allen “Skip” Yahn started Southern Tier with the vision of reviving the practice of small batch brewing to a region rich in brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania.
Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.
Southern Tier Unearthly possesses the bright lively hoppiness of an IPA, but takes it to another level. At the risk of sounding totally in the tank for Southern Tier, I would call it unearthly. It has a good amount of maltiness, which gives the feeling of fullness in the mouth. “Rate Beer” gives this 96 points and I believe they may have been too conservative. Enjoy!

Descendant
Mystic Brewing Company
Charleston, MA
Many people believe that the best known person or thing ever to come out of Chelsea was Horatio Alger (apologies to Howie Long and Albert DeSalvo). For me, it was, and maybe still is Chick Corea. Having tasted the beers of Mystic Brewing Company, Chick may have found some competition.
The company was founded by MIT trained fermentation scientists Dr. Bryan Greenhagen, Ph.D, his wife Emily Greenhagen and professional brewer James Nicholson. Their focus is specialty beers such as saisons and barrel aged beers made with regional and exotic fruits as well as finely crafted after-dinner “malt cordials.”
“We see our efforts as a part of the evolution of craft brewing. First we rebelled against a near total lack of choice in the marketplace. Then we found we could not only make great beer but we could also push the boundaries of what Americans see as beer. Today we can finally return to the kinds of beer that were beloved and even thought to be sacred for millennia,” says founder Bryan Greenhagen. “We love the double meaning of Mystic, because it is not only a place my ancestors settled, but it is also exactly what people thought beer was for ages and ages, a mystical liquid made by a mystical process.”
While it is well known in brewing circles that the fermentation and yeast selection is key to producing a quality beer, Bryan’s unique insight and devotion to that process, coupled with his success as a homebrewer, is what strives to set Mystic apart from others. In trying to capture truly native New England character in their beer, Mystic has gone as far as isolating native New England brewing yeasts in an effort to capture what our local ‘beer terroir,’ what beers would have tasted like in New England even before the pilgrims landed. On the subject of New England ancestry, Emily can trace her roots back to Roger Sherman, signer of the Declaration of Independence and members of the First Congress of the United States.
Mystic Descendant is a beer that struggles to fit in a particular style. Essentially it starts as a dry Irish Stout. It is fermented with Saison yeast and has molasses added giving it an English Porter feel. The result is a unique beer. The name Suffolk Dark Ale also appears on the label, as an homage to our immigrant ancestors.

Ishmael
Rising Tide Brewing Company
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.
Ishmael is a 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. It has a hoppy front end with a nice twinge of bitterness before fading into some really earthy malts. The beer is malty with a firm taste that lingers and gives one the feeling of contentment and satisfaction. I feel like this is a very grounded beer – not too lofty or refined, but just solidly there. This may not replace your go-to pale ale or lawnmower beer, but nor should it. This is the type of beer you could drink after a long day of hard work, to reflect on your accomplishments. It’s strong, assertive and stays with you – long after you’ve taken the last sip.

Sofie
Goose Island Brewing Company
Chicago, Illinois
When the first Goose Island Brewpub opened its doors in 1988, domestic, mass-produced beer was deeply ingrained in Midwestern culture. The craft beer industry was still in its infancy, with only a handful of brewpubs in existence in the Midwest. In his travels across Europe, beer-lover John Hall had enjoyed a distinctive local brew in each region he visited. Hall was convinced that Midwesterners could produce beers as good or better than those he’d tasted in his travels. Living on the shore of the largest system of fresh water on the planet Earth, in a city with rapidly evolving tastes – John decided that his hometown, Chicago, would be the ideal place to do just that.
Today, Goose Island brews an innovative selection of over 50 craft beers, the best of which are then bottled at our Fulton Street brewery. Goose Island beers are now enjoyed in 26 states and Europe.

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