This from Beer Advocate Magazine:
“Maharaja quickly became classic among the über hopheads. We guess we fall into the group somehow, bring on the hops! More than ample lacing from this extremely hoppy beer, bright copper hue. Big pungent oily hop aroma of tobacco, hemp seeds, grapefruit zest and fresh mint leaves. Big oily smoothness in the medium to full body. Lots of hop flavor on the palate, fresh hop oil, herbs and mint, bitter tobacco, a touch of hemp oil with some earthiness. Maltiness stands strong with spikes of caramel and bready flavors. Alcohol brings some warmth and fruitiness to the table with more of a subtle pear and mango flavor. Hop bitterness is all around and never leaves even far into the bittersweet finish, more of a mellow bitterness that’s thick. American beer at its best here, hopefully it’s one more known example where the industry is going and how far it can reach when it comes to the level of flavor. If you are a hophead and have yet to try this beer, what are you waiting for?!” ~ Beer Advocate 95 points

Happy Sol
Slumbrew (Somerville Brewing Company)
Somerville, MA

Slumbrew is all about the synergy between craft products and every day consumption. Well conceived, locally-sourced, quality products should be an every day part of our lives – not a unique occurrence. This is the spirit of Slumbrew.
Slumbrew is the research & development brand and concept of Somerville Brewing Company. Their mission is to brew unique, ingredient-driven beers that challenge common notions of what a beer should taste like. It is the result of nearly 15 years of beer travel and research by Caitlin Jewell and Jeff Leiter; and a decade of Jeff’s homebrewing recipe formulation. While they produce a lot of small-run, pilot beers at the Slumbrew Beerlab, but only a small number make their way to commercial production. The Somerville Brewing Company contracts with regional breweries to make the best recipes for wide-spread commercial release, but each recipe is an evolving process of refinement. This model for beer production provides an opportunity to experiment with innovative local ingredients to produce craft beers that stand apart from typical formulations.  A refreshingly tart and crisp hefeweizen brewed with local MA wildflower honey, orange peel and coriander, and fermented with the juice from over 1,000 blood oranges. It’s a cloudy, yet effervescent beer, with lingering banana and citrus notes balanced against a healthy wheat backbone and hoppy finish from Mt. Hood and Crystal hops.

Stone Brewing Company
Escondido, CA
Stone Brewing Co. was founded in 1996 by Greg Koch and Steve Wagner in San Marcos, CA.  It’s most popular brand; Arrogant Bastard Ale was unleashed upon the world in November 1997. They moved to their current facility in Escondido, CA, in December 2005. Beer Advocate named them “All-time Top Brewery on Planet Earth” in 2008 and “the most popular and highest rated brewery – ever!” in 2009.

Ruination IPA
Stone Brewing Company
So called because of the “ruinous” effect on your palate! This massive hop monster has a wonderfully delicious and intensely bitter flavor on a refreshing malt base. One taste and you can easily see why they call this brew “a liquid poem to the glory of the hop!” Those who seek, crave and rejoice in beers with big, bold, bitter character will find true nirvana in Stone Ruination IPA!
“Pours a magnificent looking beer, at first … quite pale, touch of cloudiness (expected as this is unfiltered), and topped with a patchy, frothy, white foam head; retention could be better. Aroma is even more magnificent, full of so much perfumey hop character that your mind drifts, dizzy, into another zone.  The taste … this is one smooth bastard of a beer. Malt flavour is defining-ly bready / toasty up-front with a thick-ish, creamy mouthfeel. A hoppy beer indeed, but not “bitter,” as one might think. It’s all about the malt and alcohol with this beer, the hops try to punch through but get smoothed into the overall flavour. That said, the hop character is extremely flavourful with woody / herbal / flowery notes and a citric edge that melds quite nicely with the prickly alcohol. Speaking of alcohol, it’s persistent and very warming. Loads of fruity flavours, but mostly pineapple and other tropical fruits. Finish gets a bit dry, touch of yeast feel and flavour and woody hop residuals. Plenty of bready leftovers, too. Although a bit same-y in comparison to some of the other hopped up Stone beers, there’s no denying that this is one helluva kick-ass beer! Flavours are off the scale, drinkability frightening and the effort/passion put into this beer is a beautiful thing, and very apparent.”  (Alström Bros) ~ Beer Advocate 97 points

Sublimely Self-Righteous Ale
Stone Brewing Company

From the brewery:
“First brewed in 2007 as the Stone 11th Anniversary Ale, this ale was an instant hit with us. Other folks with great taste loved it too, but we were focused on how much we liked it, and we felt it was truly sublime. That euphoria didn’t last long though, as it was soon replaced with the grim reality that when we sold out of it there wouldn’t be any more. For us. And that was simply unacceptable. So, we are now blessing ourselves and you the enlightened, with this ale. Thusly, you may now revel in your own self-righteousness as you see fit with this glorious example of ours. You are genuinely welcome, as it is our pleasure.”
“So their 11th Anniversary Ale was arrogant enough to become year-round. Thin, tan lacing on top of a nearly pitch-black brew. Thick resin hop nose with hints of burnt malt, old school. Smooth, almost full-ish body. Oh mama, insane hop presence … enough for a hophead to get their fix within the first sip. Spikes of charred malt poke through the thick blanket of hops. Warmth of alcohol plays well. We have no choice but to love this beer.” (Alström Bros) ~ Beer Advocate 97 points

Lost Angel is offering to donate $1/bottle for every bottle of wine sold during the entire month of May. All of the money raised during the month will target the Angels for Animal Fund at Nevins Farm. This special fund provides medical care for injured and sick animals while they await adoption at Nevins Farm. So come in and purchase a bottle or 2, or 3 and let’s all make some more money for Nevins.

“You spent the last eight hours in a tiny cubical shackled to an obsolete computer writing reports intended to justify your existence. Your boss calls you competent. Your co-workers call you pleasant. You’ve reached a crossroad in your life. You can either continue to wear that “kick me” sign taped to your back or you can rub on those fake tattoos, mount that vintage Harley and join the Lost Angel revolution. Lost Angel’s wines are for people who appreciate bold, edgy and iconoclastic. They are as different and exciting as you’d like to be. As the old saying goes, if you only live once, make it count. If you live more than once, then who the hell cares?”

Regular Price: $12.99        Sale Price:  $11.99

Chardonnay
Forget the heavy oak and butter – we want to be able to taste rockin’ fruit! Our Chardonnay is full of ripe apple and luscious peach flavors. Serve it chilled on a hot summer day.

Ruckus
Time to buck tradition and create a Ruckus! With a blend of Viognier, Pinot Grigio, Sauvignon Blanc, Grenache Blanc, Roussanne and Chardonnay, you end up with the perfect rebel wine.

Moscato
At first you might think the Moscato is a total sweetie, but it has enough acidity to keep you on your toes. Full of floral aromas and flavors of orange peel, violets and honey.

Cabernet Sauvignon
The Cabernet Sauvignon may be the most serious of their wines, but there’s no way it’s dull. Dusty black cherry and licorice aromas make way for rich, concentrated fruit flavors and smooth oak tannins.

Mischief
The name says it all. A blend of Petite Sirah, Zinfandel, Syrah, Petite Verdot and Cabernet Sauvignon. Maybe we shouldn’t have done it, but it was a lot of fun and we’re glad we did. Fruit forward with black cherries, dried plums and raspberries.

Pinot Noir
The Pinot is silky and smooth, the perfect “naughty” wine. It’s full of red fruit, complimented by aromas of brown sugar and spice.

Style
American Porter
Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.

Taste
The carbonation off of a hard pour gives a quick, cascading effect to the head, and what a head it is–a huge rocky, bubbly mass that has some great clinging action on the glass. Nearly all of the way black with dark brown on the edges. Mild charred grain, faint smoke, charcoal, dark-roasted coffee and a little bit of black currant in the aroma. So damn smooth, we’re not sure if a beer could be any more smooth. Creamy medium body. Heavy amount of mocha flavor here, with a more cocoa powder and medium-roasted coffee mix. The hops are on too, balancing and throwing some flavor at the taste buds with herbal and faint tobacco flavors. Hint of black currant and chocolate cake batter in the middle. Dry finish with mineral and charred wood flavors.

Element Red Giant
Millers Falls, MA
Element Brewing Company believes firmly in the fusion of art, science, and beer. Their hand-crafted, bottle conditioned ales don’t fit neatly into any box and their size allows them to be innovative in their brewing techniques. They have created hybrids of styles that test the flavors, dimensions, and boundaries of beer. The highest-quality ingredients are used, including heirloom grains from Europe, domestic and international hops, and their own specially developed signature yeast.

Their beers attempt to hit the “sweet spot”; that point that gives you a gentle warming sensation of alcohol without the shock value and booziness of more extreme styles.

Style
Red Ale/ American Amber
Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.

Taste
A healthy head on a ruddy-looking ale. Smells of caramel, baked apples, spicy hops and molasses cookies. Smoothness precedes a quick kick of crispness in the medium body. Broth and hay flavors soon meet a flash of caramel and breadiness. Hops are there to balance this big brew even if they sidestep here and there. Alcohol warms a bit but is nonchalant. Leafy hops pool on the palate toward the end with a linger of a fruitiness from when the cork was popped–that caramel flavor just doesn’t want to let go. A big beauty, this lush and untouched ale has won us over.

Berkshire Brewing Raspberry Barleywine Style Ale
South Deerfield, MA
Berkshire Brewing Company Inc., is a local Micro brewery located in South Deerfield, MA, established in 1994 by Christopher T. Lalli and Gary A. Bogoff. All of the beer produced is unfiltered, unpasteurized and contains no chemical additives or preservatives. We carry 5 different styles of their beer all in 22 ounce packages.

Style
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.

Taste
Bright reddish amber with a mild haze from the sediment of yeast and maybe raspberries. Decent lacing stays long enough to make an impression. Candy like raspberry aroma with a malty backing. Alcohol is quite evident also with a light and clean ester.
Creamy and slightly thick in the mouth, light smoothness within the mild carbonation. Strong alcohol character that the sweetness and tartness of the raspberries ride along with, hopping is mild with little bitterness yet does not leave the brew cloying. Maltiness hits in the middle with a simple lightly toasted grain sweetness and then the alcohol kicks again with a large warming ester.
About time someone brewed a fruit beer with strength, this is no sissy fruit beer you are probably used to. Todd was spot on with the cordial comment. This is an ale to reckon with.

Mystic Powderhouse Ale
Chelsea, 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.”

Style
Wheatwine
A somewhat recent and over-looked American strong ale, the Wheatwine (or Wheat Wine) is akin to a Barleywine in strength, but contains a large portion of wheat malt; upwards of 50%. The wheat provides a soft and fluffy mouthfeel. Color and bitterness varies.
A tribute to the history and stature of the pivotal Mystic Valley landmark and former farmer’s grain mill, the first batch of ‘Old Powderhouse Wheat Wine’ features a variety of hard, red winter wheat that was grown at Four Star Farms in Northfield, MA and malted by Valley Malt in Hadley, MA. Praised by artisanal bakers, the flavors contributed by this hardy grain are earthy and complex helping to create a robust and powerful beer worthy of its name and the spirit of independence to which it pays homage. For hops, only domestic varieties were used for ‘Old Powderhouse,’ combining with the rich flavors in the wheat for a bright and remarkably aromatic beer reminiscent of fresh, ripe fruit.

Brother Adams Bragget Honey Ale
Bar Harbor, ME
The Atlantic Brewing Company began brewing in 1991, on the eve of the microbrewing revolution. We have steadily grown over the years by having a strong commitment to tradition, quality and service. As a result, we have become the number one beer of the Bar Harbor region.

Style
Braggot
The Braggot is quite an old drink, there is a mentioned in Chaucer, Canterbury Tales in the late 1300’s, and there are earlier references dating even further back to the 12th century in Ireland. Braggot is simply made by blending spices and herbs with mead and beer, to produce a strong concoction with uncommon flavors. Many taverns would make this blend right at the bar though brewers would also blend them as well.
There should be a balance between the honey character and malt flavor with the hop bitterness not overpowering the sweetness yet should be noticeable. Today’s Braggot may or may not be spiced.

Taste
Pours somewhat dark, brown and leathery with shimmering amber hues. Carbonation is present, but moderate and quickly dissipates to a wispy trace. Dense and complex honey aroma with a spicy and nostril-warming alcohol, vanilla cookie wafer, wet earth, and subtle hop-leaf note. Syrupy and thick on the palate, with a creamy carbonation that tightens and pulls in a smooth and immensely complex honey and malt fusion. Toffee, caramel, booze-steeped cherries, golden raisins, raw honey comb, floral, toasty malts and a spicy and warming alcohol. Sweet, but not cloying. A bit husky here and there, with lingering tannins and sweet and toasty honey notes in the finish.

Wilco Tango Foxtrot
Lagunitas Brewing Company
Petaluma, California
A few months ago we brought you “Hop Stoopid” to rave reviews. Here is the latest of the seasonal offering from Lagunitas Brewing Company. According to the label this is a “Jobless Recovery Ale”, whatever that means. To us, it is just another excuse/reason to have another excellent Lagunitas beer. After tasting this ale, you too are sure to exclaim “Wilco Tango Foxtrot” as well!
Lagunitas calls WTF an American Brown Ale, which is their own interpretation of Brown Ale. It is maltier and hoppier than Brown Ale with a distinct chocolaty feel with raisins, plums and caramel in the finish.

Tripel “Cinq Cents”
Bieres de Chimay
Belgium

Chimay is an authentic Trappist beer. That means that it is brewed within the walls of a          Trappist   monastery under the control and responsibility of the community of monks, and whose revenue is devoted to social service.
The “Authentic Trappist Product” logo is granted by the International Trappist Association. It guarantees the consumer the Trappist origin of the products according to well-established  principles:

1. They are manufactured on-site or in close proximity to the monastery.
2. The monastic community is engaged in management and all aspects of the means necessary for their operation. This must clearly reflect both the unquestionably subordinate relationship with the beneficiary monastery and the relationship with the culture of the enterprise itself in the plan of monastic life.
3. The income provides for the major portion of the necessities of the community and for social services.

The Chimay Triple, aka “Cinq Cents”, is the last-born of the Abbey. It has a golden color, the Trappist beer combines sweet and bitter in a rare balance. The beer’s aroma felt in the mouth comes from the hops’ perfumes: above all, they are fruity touches of Muscat grapes and raisins, even ripe apples.
“Hazed golden straw with a very active carbonation that holds the firm white lace together. Ripe apple skin and medicinal aroma with some pale grainy malt and earthy yeast. Richly textured with the ultra smooth and highly crisp mouth feel, carbonation is high though it is the perfect fixture and helps a bit in drinkability. Hop bitterness is quick but somewhat potent which is followed by an earthy yeast that has a soft powdery quality to it. Big fruitiness, with bold yet suitable alcoholic esters that don’t get too flamboyant. Alcohol is a bit illusory, you know its there but not at the 8.0% level. Grainy maltiness with hints of raw orange blossom honey and a good dose of medicinal phenols. Touch of sweetness upfront but eternally dry in the finish.” (Jason Alström) ~ Beer Advocate 95 points

Double Chocolate Stout
Wells and Youngs Brewery
Bedford, England
Charles Wells founded Wells Brewery in 1875. In 2006, Charles Wells and Young and Co of Wandsworth in London merged their brewing and brands divisions to create the UK’s largest family owned brewery. Wells and Young’s was formed in September 2006 and created a significant force in the brewing world. Despite its size the quality remains first rate.
This is a milk or sweet stout which is a stout that has a larger amount of residual dextrins and unfermented sugars that give the brew more body and a sweetness that counters the roasted character. Milk Stouts are very similar to Sweet Stouts, but brewers add unfermentable sugars, usually lactose, to the brew kettle to add body and some sweetness.
“Outstanding head … all canned nitro brews are like this right? Smells of powdered hot chocolate, hint of alcohol, kiss of roasted grain and some sweetness. This pretty much goes the same for the flavour but add a vague fruitiness, a bitter twang from the hops and roasted malt, and a remarkable smoothness.” (Alström Bros) ~ Beer Advocate 91 points

The foods on the Easter table offer a chance to taste a wide variety of different wines. We have offered a few of them here, but are happy to consult with you personally to fulfill any and all of your holiday needs.

Easter Wine Recommendations

Below you will find a list of our favorite wines for ham, lamb or whatever ‘your’ Easter meal is going to be.

White Wines

White wines are a wonderful pairing for ham and can be a great precursor to the Spring and Summer seasons to follow. Depending on how you prepare your ham, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris/Grigio can all be great matches.

2010 Bourgogne Chardonnay
Vignerons de Buxy, Cote Challonaise, France
This winery is the cooperative work of 120 families in the Cote Chalonnaise in Burgundy. Founded in 1931, the coop has endured some very difficult financial times through the perseverance of many hands. This wine showcases the purity of the fruit by aging the wine in stainless steel tanks. A pure taste of Chardonnay, offering apple, mineral and earth flavors. This is straightforward, balanced and moderately long.

2010 Pinot Gris Signature
King Estate, Eugene, Oregon
King Estate, celebrating 21 years of Oregon winemaking this year, is located southwest of Eugene, Oregon and produces Pinot Noir, Pinot Gris and limited amounts of Chardonnay. Founded in 1991 by the King family, King Estate is committed to producing Oregon wines of exceptional quality using organic & sustainable farming methods, meticulous fruit selection, impeccable winemaking practices and judicious blending.

The estate, which is just over 1000 acres, is certified organic. Aside from almost 500 acres of vineyards, flowers and vegetables are also grown organically. The Estate is crowned by the charming, European-style winery, where the winemaking process is also certified organic.

Bright and crisp with pear and apple flavors. Great springtime wine.

2010 Riesling “Blauscheifer” Trocken
Weingut Stein, Mosel, Germany
Weingut Stein is a small family-run estate in the Middle Mosel, which the brothers Peter and Ulli Stein took over from their parents in the 1980s. Although not certified organic they farm their vineyards based on organic principles, avoiding chemical fertilizers and herbicides.

Fresh lime, grapefruit, and tangerine suffused with crushed stone inform this penetrating and refreshing, lithe and athletically lean Riesling that will delight those looking for a bracing, low-alcohol flavorful alternative to 99% of wine styles currently represented in the North American marketplace. There is an admirable sense of transparency here to wet stone that seems to earn very right to this cuvee’s name. I would plan on enjoying it over the next 2-3 years, though I would not be shocked if it remained delicious for much longer.

Rosé Wine

Virtually any dry rosé will compliment Easter Ham. I think the rosés of Southern France work particularly well. Here is one of our favorites.

2011 Comanderie de Bargemone
Coteaux d’Aix de Provence, Provence, France
Founded by Templar knights in the 13th century, Bargemone has a proud viticultural heritage, and is among the foremost estates of the Coteaux d’Aix, a small fine wine district inside the larger Appellation of Provençe. A perennial best-seller, 2/3 of its production is dedicated to the dry rosé for which Provençe is famous. The aroma and flavors belie the extra light color. Aromas of violets, watermelon and strawberries.

Red Wines

Reds for this holiday range from the big spicy, earthy reds like the Grenache/Garnacha of southern France and Spain, Cabernet or Zinfandel that are great to match with the traditional spring lamb to the delicate fruity reds like Pinot Noir that can be served with ham.

2009 Atteca – Garnacha
Bodegas Ateca, Jumilla, Spain
The grapes used for Atteca are the result of a very careful selection process, based on ridiculously low yields: LESS THAN 1 TON PER HECTARE!! They only come from the very oldest plots in the estate, located high on the hillsides, 3,000 ft. above sea-level, around Calatayud. The wine is made from 100% Garnacha from the vineyard’s oldest vines. This is the 4th vintage for the Gil Family, who also bring us two great Monastrell (Mourvèdre) values, Honoro Vera and Juan Gil.

“Bright purple. Intensely floral bouquet offers scents of black raspberry, lavender, Indian spices and white pepper. Juicy dark berry flavors are complicated by notes of candied flowers and pepper and show no rough edges. The floral quality resonates on the spicy, long finish. I’d drink this over the next few years to take advantage of its vivacious fruit.” ~ 90 points – Steve Tanzer’s International Wine Cellar

2009 Puydeval
Languedoc, France
When brilliant young winemaker Jeff Carrel came to Languedoc many growers solicited his services. Dominique Menjucq was impressed enough to offer equity in his substantial Domaine in return for first call on Jeff’s time.

One of the things that impressed Jeff about Dominique was a shared conviction that Cabernet Franc could be better in Languedoc than either Merlot or Cabernet Sauvignon. Puydeval rouge is 62% Cabernet Franc, 28% Syrah and 10% Merlot. The wine is aged 8 months in one and two year old barrels. The result is polished, ripe and balanced.

This is one of our favorite red wine values. We have just recently purchased our last drop of the amazing 2009 vintage. If not for the holiday, buy it to put away, but not for long. This will continue to drink well for the next three or four years.

2009 Zinfandel
Grady Family Vineyards, Lodi California
Jim and Beth Grady planted the family’s first vineyard in 1998 on a 50 acre parcel approximately 3 miles west / southwest of downtown Lodi, California. Evening Delta breezes cool the area during their warm summers producing fully ripened wine grapes known for their balanced tannin structures, fruitiness and ample acidity.

The vineyard is managed by Jim Grady III, Jim and Beth’s son, a Fresno State viticulture graduate. The core of the business is the sale of grapes to large wineries. In 2001, they began to bottle a small amount of their wine. After several successful vintages and a Silver medal at the California State Fair, they decided to begin commercial production. Since the spring of 2008, Grady has been distributing wines throughout the United States. What better wine could there be to have at Easter than one that is produced by a Notre Dame University grad and devout Catholic.

Grady Zinfandel has a wide range of big jammy, berry flavors. It is a full bodied and well balanced wine with a pallet of flavors ranging from raspberry to blackberry with hints of spice and pepper on the finish. Soft tannins make for a wine that will age well.

Jim Koch and his partner, Rhonda Kallman, were the only employees. They spent most of their time going bar to bar just trying to sample people on this different kind of beer. The beer caught on faster than anyone expected. By the end of the year sales of Samuel Adams beer had reached 500 barrels, and distribution had expanded from Massachusetts to Connecticut, and a place where great beer is revered, Germany.

While this is no longer a craft brewery, they have reinvented themselves making small production beers like Griffin’s Bow from the limited series collection.

Style
Barleywine Ale
By its golden color and flavors of tropical fruits and oak, this brew defies the expectation of a barleywine. As the strongest of the English ales, barleywines are known for their dark rich malt body and burly character. Versions of this ancient style are said to date back to the medieval times of William the Conqueror. Over the centuries it was a beer made on estates and small breweries for the aristocracy as the first and strongest batch. Its name derived from its wine-like strength.

Taste
From the aroma and notes of sweet honeysuckle, pineapple, and grapefruit, to richer hints of burnt sugar, and toffee, this intriguing brew is full of complex flavors. The distinct character of toasted oak adds depth and contrasts the light fruit sweetness. This unique take on a barleywine ale surprises with its smoothness and balance of fruit, hop citrus, and warming strength.

Pretty Things Lovely Saint Winefrede
Somerville, 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.
Lovely Saint Winefride is a brown lager, brewed by Dann using a decoction mash. The beer is malty, containing a blend of German and English malts, and it’s clean as you’d expect from a lager. The beer was lagered over deepest winter for 8 weeks.

St Winefride lived in post-Roman Wales from 600 to 660 A.D. She was charming and intelligent, and decided to become a nun. Unfortunately, this news went down poorly with her suitor, Caradoc, who hacked off her head. Luckily, her Uncle Beuno was able to perform the miracle of reattaching it and she recovered fully. (Hooray!). She became an Abbess and governed Gwytherin Abbey in Wales until her death on November 3rd, 660 A.D.

Taste
Deep brown red color, tannish head, fine carbonation, deep dark malt character with quite a lot of yeast presence in the flavor, refined Hallertau hoppiness. 7% ABV

Cisco Grey Lady
Nantucket Island, MA
Cisco Brewers was founded by Randy and Wendy Hudson. Wendy started home brewing with some friends while living in California, but in 1992 she returned to Nantucket Island and met Randy. Instantly, she not only knew that Randy was her soul mate, but that he would make a great brewer. And so she bought him a kit.

Randy tried one recipe using malt extract, then ditched the book and converted a little pasta roller machine (they never used it anyway, who does?) into a grain mill. All the time he had spent working at Something Natural, a bakery on Nantucket, had given him an intuitive feel for working with yeast and grain. He was right in his element as they say. If Wendy needed to be further impressed to stick with this guy, after trying his beer, she was!

Gray Lady is named for the often foggy island where it is brewed. This wheat beer is fermented with Belgian yeast and brewed with fresh fruit and spices. A unique ale that emits a complex, earthy nose and a soft, mid-palate maltiness with hints of tropical fruit. Dry and spicy. 4.5% abv

Style
Witbier
A Belgian Style ale that’s very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one. Often referred to as “white beers” (witbieren) due to the cloudiness/yeast in suspension.

Goose Island Mathilda
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.

Style
Belgian Strong Pale Ale
Like a Belgian Pale Ale, the strong versions will also be pale to golden in color. What sets them apart is a much higher alcohol content that can range from hidden to spicy to devastatingly present. Expect a complex and powerful ale, yet delicate with rounded flavors and big, billowy, rocky, white head. Hop and malt character can vary, most are fruity and quite hoppy, but hop flavor and aroma will generally be within the low range and artfully balanced.

Taste
Upfront crispness, sweetness and bready flavors give way to a fantastic spicy (peppery, if you ask me) flavor on the back of the palate and lingering through the finish.  The finish also lets loose some slightly bitter hoppiness mingling with nice yeast.  I would say this is a slightly full-bodied beer, with a slightly cloying mouthfeel, though the first drink seems crisp and clean.

Berkshire Brewing Company Cabin Fever
South Deerfield, MA
Berkshire Brewing Company Inc., is a local Micro brewery located in South Deerfield, MA, established in 1994 by Christopher T. Lalli and Gary A. Bogoff. All of the beer produced is unfiltered, unpasteurized and contains no chemical additives or preservatives. We carry 5 different styles of their beer all in 22 ounce packages.

Style
Winter Warmer
These malty sweet offerings tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Hop bitterness is generally low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon.

Many English versions contain no spices, though some brewers of spiced winter seasonal ales will slap “Winter Warmer” on the label. Those that are spiced, tend to follow the “wassail” tradition of blending robust ales with mixed spices, before hops became the chief “spice” in beer. American varieties many have a larger presences of hops both in bitterness and flavor.

Taste
Full bodied with a slightly viscous rolling carbonation in the mouth. Lots of layered malt flavors push against a thick wall of hop flavor, the bitterness is more subdued but balances perfectly. Some nutty yeast and a kiss of ale like fruitiness in the mix. Earthy and faint piney flavors from the hops meld well with the sugary, almost nougat maltiness. Finishes with a long lived crispness and fresh lingering hops.

Element Brewing Company believes firmly in the fusion of art, science, and beer. Their hand-crafted, bottle conditioned ales don’t fit neatly into any box and their size allows them to be innovative in their brewing techniques. They have created hybrids of styles that test the flavors, dimensions, and boundaries of beer. The highest-quality ingredients are used, including heirloom grains from Europe, domestic and international hops, and their own specially developed signature yeast.

Their beers attempt to hit the “sweet spot”; that point that gives you a gentle warming sensation of alcohol without the shock value and booziness of more extreme styles.

This new American Black Ale style has the malt profile of an Imperial Schwartz Beer and the floral characteristics of an American IPA. Saturated in hops, this intrepid style offers smooth dark toffee and chocolate flavors without the roasted bitterness found in many “dark” beers.

“A heady start, with a shade of ruby clinging to the brown darkness. Spicy with candied fruit, minty hops and cake-like maltiness, as a powdery yeast awakens the nostrils. Smoothness burrows in for the duration. Malt jumps from bitter dark chocolate to brown sugar to biscuity to dried grass, with a yeast flavor that does not let go. Hints of exotic fruit, papaya, star fruit and unripe mangos come to mind. A bit of broth and yeast in the roasty semidry finish. Yeah, complex no doubt. A slow sipper … a sleeper brew.” (Alström Bros) ~90 points Beer Advocate
Perfect for beef stew.

Jack d’Or
Pretty Things Beer and Ale Project
Somerville, Massachusetts

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.

“Jack D’Or” is a simple table beer, or “Saison Americain”, as they have titled it. Not so much to coin a new beer style but just to have some fun. The Jack D’Or (pronounced “Jack Door”), is as close to a house beer as Pretty Things makes.

“Gorgeous pour. Gold with a touch of cloudiness (unfiltered) and a solid two- to three-finger creamy and fluffy head that clings to the glass. Sweet and floral in the nose with suggestions of lavender, lilac, rocky candy, some pale malts, metallic and a strong yeast presence. Fairly smooth on the palate, but a bit coarse and rustic too, with an even consistency, medium body and tight carbonation that scrubs. Distinct champagne-like bite. Quite hoppy, but not overly bitter. Citric edge; dandelion leaves. Sweetish, but not cloying. Hint of peach followed by Red Delicious apples. Green banana. Elaborate yeast. Spicy, bready. Some pepper. Husky, dry and a bit tannic in the finish with a tasty yeasty linger.” (Alström Bros) ~ Beer Advocate 96 points
Drink on its own or even as a palate cleanser with spicy chili or barbecue.

Racer 5
Bear Republic
Cloverdale, California

In the modern town of Healdsburg, lies one of America’s best and most inventive brewpubs. Bear Republic is a little brewery with a growing reputation among craft beer enthusiasts. The pub is part sports bar, part eclectic left coast idealist – it celebrates life and all of its offerings. The brewery distributes its offerings in 22 ounce bottles in select markets across the country, including Massachusetts.

This is a rye beer, so-named for the notable amount of rye grain in the grist bill. Bitterness tends to be moderate, to allow the spicy and sour-like rye characteristics to pull through.

From Jason Almstrom at Beer Advocate:
“Appearance: Mildly hazed golden orange, a most excellent froth with a web like trail of lace.  Smell: Clean and fresh citrusy hop aroma, hop oil and a pungent coarseness show the bucket loads of hops they used. Light estery alcohol, toasted malt lay meekly underneath the hops. Taste & Mouthfeel: Nice hard slap of hop to begin with, the pungent bitterness lingers on and on. Lots of hop flavor and a soothing bottle conditioned smoothness that can’t be beat! The maltiness is muscular but laid back with a biscuity flavor throughout. Mild presence for what the alcohol should show though it does warm the body after a while.” 94 points Beer Advocate
Drink with Mexican food

Red Giant
Element Brewing Company
Millers Falls, Massachusetts

This beer is nominally a Red Amber Ale (which is no more than a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues). This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples.

“A healthy head on a ruddy-looking ale. Smells of caramel, baked apples, spicy hops and molasses cookies. Smoothness precedes a quick kick of crispness in the medium body. Broth and hay flavors soon meet a flash of caramel and breadiness. Hops are there to balance this big brew even if they sidestep here and there. Alcohol warms a bit but is nonchalant. Leafy hops pool on the palate toward the end with a linger of a fruitiness from when the cork was popped–that caramel flavor just doesn’t want to let go. A big beauty, this lush and untouched ale has won us over.” (Alström Bros) ~ Beer Advocate 94 points

Get ready for the 8th Annual Hair of the Dog Wine & Beer Tasting, a benefit for the Methuen MSPCA on Friday evening, May 4th, from 6 to 9 p.m. Hosted for the sixth year in a row by the Essex Art Center at 56 Island Street in Lawrence, the tasting will also feature an art show of works by over 20 Merrimack Valley artists.

In an effort to build on last year’s successful event, which had over 350 attendees and raised almost $18,000 for the Nevins Farm, the event this year will be even better. For the third year in a row we’ve expanded the space to include Chester’s (which is right next door through the courtyard) giving us more space for attendees, artists, food and of course wine and beer! As usual the event is jointly sponsored by Essex Art Center in Lawrence and the owners of Andover’s Shawsheen Village Liquors, Michael and Sheri Helman and Whole Foods Market Andover.

The wines and beers will be donated, as always, by the Helmans. Whole Foods Market Andover, is back again this year and is providing another array of delicious appetizers for everyone to sample.

A wide range of artists will have works on view and for sale. They include jewelry makers, potters, painters, sculptors who work in clay and artists who work in fabric. In keeping with the animal theme, some are even bringing animal-themed art.

Come meet the artists and the Helmans (but not their pets, and don’t bring yours, please). Have some food, a little wine and beer, and listen to the live music of the White Street Band, a Chicago style blues band with a rock and roll edge, while you contribute to a good cause.

The cost of attending the tasting will be $30 at the door or $25 in advance. Tickets can be purchased at Shawsheen Village Liquors, 4 Poor Street, Andover, (978) 475-3636; at the MSPCA, Nevins Farm, 400 Broadway (Route 28), Methuen, (978) 687-7453, Ext. 6105; or you can purchase tickets online  here.

One hundred percent of all ticket and raffle proceeds go directly to the MSPCA at Nevins Farm. Ten percent of all wine and art sales will also be donated to the shelter.

It’s February which means it is time to shake things up a little because we’ve all been stuck in the house too long waiting for winter to be over. Wait, have we even had winter this year? For the past few years we do a monthly wine tasting in the store and have offered the Wine of the Month Club. This year since we started the Beer of the Month Club people have been asking when we will start doing Beer tastings. Well this Friday we will be starting a new Beer tasting series titled “Fridays with Mark”.

Did you know that according to Massachusetts Beverage Alliance (MBA) Craft beer comprises about 12% of all beer sales in Massachusetts, while imports account for only 15%

Our own beer maven Mark Rapazzo will take us through a selection of microbrews once a month on a Friday evening. Some, but not all of the beers, have or may be featured in the Beer of the Month Club.

Last but not least, don’t forget about our Wine and Beer of the month clubs. Subscriptions are available all year long.

This Friday’s Line Up
Big Eye IPA – Ballast Point Brewing and Spirits, California
Tank 7 Farmhouse Ale – Boulevard Brewing Company, Missouri
Sofie Belgian Style Farmhouse Ale – Goose Island Beer Company, Illinois
Hip Hop Rye – Bear Republic Brewery, California

When: Friday February 24th
Where: Right Here at the Store
Time: Starts at 5:00PM and we’ll taste until 7:00PM

In 1994, Colorado’s craft beer scene scarcely existed, but Brian Dunn recognized Denver’s potential to be a great beer city.

Combining his business background with his passion for beer, which was developed through his international travels and his experience as a homebrewer, he decided to start a brewery. He set up shop in an abandoned dairy-processing plant at the edge of downtown Denver and began brewing the beers in a place that would eventually be called The Great Divide Brewing Company. The Great Divide Brewing Company has the status of being one of America’s most decorated microbreweries and helped transform Denver into an international destination for beer lovers.

While Yeti Imperial Stout is made year round, the Oak Aged version, like the Abominable Snowman himself, is only around during the winter. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti?

“Midnight black, slightly foamy and viscous brown head hold well. Mild burnt aroma of highly roasted coffee, suggestions of ripe bing cherries. Some fusel alcohol and faint vanilla in the back. Lush creamy smoothness in a heavenly full body. Rich overtones of dark chocolate over espresso beans comes from the layered roasted character. Dark berries and a deceiving warming alcohol in the middle. Bite from the burnt malt, oak and hops help to balance. Finishes roasty sweet. Certainly a sipper, but I could sip this one all night long. By far one of the best Impy Stouts as well as Wood Aged beers.” Beer Advocate

Perfect for beef stew.

Hop Stoopid
Lagunitas Brewing Company
Petaluma, California

From its inception Lagunitas had strived to make consistently good beer, and instead began making beer that ranged from vile, to barely drinkable, to wonderful, to elegant, to questionable-at-best. They were castigated then evicted from their original home in West Marin. Exiled from West Marin, they found the welcoming arms of Petaluma and succeeded in their mission to make consistently good beer, get their beer into bottles, onto the streets, and into the hands of sympathetic beer geeks, to steadily losing less money each month.

Hop Stoopid has a clear honey color, a small persistent head and nice lacing. Tropical fruit, grapefruit, pine, just a burst of hop aromas. Feels like it will be a hop bomb, which is to be expected with 102 IBUs. On the palate, the hops yield a sweet grapefruity affect that is not a bit unpleasant. Very smooth and drinkable IPA.

Drink on its own or even as a palate cleanser with spicy chili or barbecue.

Brother Adam’s Bragget Ale
Atlantic Brewing Co.
Bar Harbor, Maine

It has a truly unique & sophisticated flavor due to the use of wildflower honey as the catalyst for the production of alcohol. We simply use pale malt and a very small amount of Target hops in this Belgian style ale. The bulk of the body, color and sweetness come from the 2,000 lbs. of honey we add to the boil.

The Brother is cellared for up to a year before it is bottled, which helps to marry the flavors and create its complex palate.

“Pours somewhat dark, brown and leathery with shimmering amber hues. Carbonation is present, but moderate and quickly dissipates to a wispy trace. Dense and complex honey aroma with a spicy and nostril-warming alcohol, vanilla cookie wafer, wet earth, and subtle hop-leaf note. Syrupy and thick on the palate, with a creamy carbonation that tightens and pulls in a smooth and immensely complex honey and malt fusion. Toffee, caramel, booze-steeped cherries, golden raisins, raw honey comb, floral, toasty malts and a spicy and warming alcohol. Sweet, but not cloying. A bit husky here and there, with lingering tannins and sweet and toasty honey notes in the finish.” ~ 90 points Beer Advocate

Drink with spicy Asian cuisine, Thai or Szechuan.

Dean’s Beans Coffee Porter
Berkshire Brewing Company
Great Barrington, Massachusetts

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. The goal at BBC 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. They now produce nine styles of beer year round and seven seasonally brewed beers.

This rich, dark ale takes BBC’s popular Drayman’s Porter and adds Dean’s Beans organic coffee to the mix, creating an enticing blend of everyone’s favorite beginning and end of day beverages.

“Thin cropped tan lace that struggles to stay but due to the active carbonation it does stay for the duration. A shade away from jet black, some dregs on the bottom of the bottle stay intact during the pouring. Iced coffee comes to mind and cocoa also with a laid back roasted grain smell. Very smooth with a crisp recoil, solid medium body. Lots of coffee flavor bouncing around; roasted grain enhances that flavor and brings in to a highly roasted coffee flavor. Vague astringencies don’t bother the palate at all. Good balance between hops, roasted flavors and sweetness. Hops are there but are quite mild with a slight earthiness that doubles with the yeast which is nutty in a way. Finishes lightly sweet with a big linger coffee flavor.” (Jason Alström) ~ Beer Advocate 90 points

Great for soups and stews.