Hop on the Bus! – Sunday, May 31

As much as we love Rhode Island, we both also absolutely adore New Hampshire. Kristie used to call Portsmouth home and any time we have a free weekend in the summer, you’ll usually find us making the trek into the mountains with a car loaded full of camping gear and beer.

Not only do we love the surroundings, but the New Hampshire beer scene is second to none. Breweries like Smuttynose, Earth Eagle Brewing, Throwback, Moat Mountain, and Stoneface are cranking out some of the best brews in New England and each space is so unique that the idea “if you’ve seen one brewery, you’ve seen them all” is quickly dismissed.

That’s why we’re beyond excited to be partnering up with our friend Dave and his brewery tour bus Granite State Growler Tours. On Sunday, May 31, we’ll be on board as guest-hosts of a trip that includes stops at Earth Eagle Brewings, WHYM Craft Beer Cafe, Sea Hagg Distillery, and Throwback Brewery. During the tour, we’ll be talking about our journey into the world of beer writing, the book writing process and a bit about the beer scene in Rhode Island.

Tickets are $55 and available here. RSVP on the Facebook event page.

The night before the tour, we will also be hanging out at WHYM Craft Beer Cafe for their Second Anniversary Party – 2014 Parabola, Allagash Midnight Brett, Stoneface Brewing aaand Lunatique Homard (if you haven’t had this one, you haven’t truly lived) on draft. See you there!


Rhode Island Beer Book Events – Saturday, May 16th

This Saturday from 2-4pm, we will be down in Newport at Rhode Island’s oldest production brewery, Newport Storm! Riley will be pouring samples of their Summer Hefeweizen, Irish Red, Hurricane Amber, India Point Ale, R.I. Blueberry, and Annual Release ’11. As a special treat and as a part of Craft Beer Week, he’ll also be cracking bottles of Annual Release ’07- brewed back in 2007 with 7 types of malt and 7 kinds of hops. Eight years ago, it already had loads of complex coffee and toffee notes. It’ll be a treat to see how some bottle-aging has treated it.

Newport Storm logoSelf-guided tours are available all day, and allow visitors to check out the production floor from the observation deck. A guided tour will leave at 3:00. And if you’re not in the mood for beer (*hisssss*), you can also opt to do a rum tasting and taste the three stages of the distillation process of Thomas Tew Single Barrel Rum.

Barrel Room at Newport Storm

Barrel Room at Newport Storm

293 JT Connell Highway
Newport, RI

Our trip continues north to Barrington, where from 5-7pm, we’ll be signing books in the Reserve Room at Grapes & Grains. Joe from Newport Storm will be in-house at 5:30, pouring samples. We will also be featuring some beers from Sean Larkin’s Revival Brewing. (with a visit from the man himself, as well). Make an evening of it and pick up dinner from Plouf Plouf Gastronomie. This rustic French cuisine food truck will be parked outside of G&G from 5:30-7:30. Check out their menu at http://www.ploufploufgastronomie.com/ and feel free to call ahead to have your order ready when you arrive!

24 Bosworth St.
Barrington, RI

Two Girls, One Beer Fest: A Photo Recap of the 4th Annual Newport Craft Beer Festival

4th Annual Newport Craft Beer Festival

NewportIt’s that time of year again, for folks to gather on the grounds of the Great Friends Meeting House in downtown Newport, on a (hopefully) beautiful day. It’s the 4th Annual Newport Craft Beer Festival, and this year there are multiple dates to save, as it has stretched into a two day long event! Friday, May 8th from 8-10pm is the VIB event (Very Important Beers), featuring beers from festival brewers that won’t be available on Saturday, in a smaller, more intimate setting at the Newport Storm Brewery, with some festival brewers in attendance.

Saturday’s two sessions (noon-3, 4-7) will feature 35 craft breweries from across the country. Each brewery is required to send staff employed by the brewery so guests can have all of their questions answered and learn about beer from the people that actually make it. The festival also emphasizes local, Rhode Island beers with “Guild Row”, a special area under the tent where guests can easily access all Rhody beers in one spot. Proceeds from the festival benefit the Rhode Island Brewers Guild, a non-profit organization that promotes Ocean State brewers.

Guests will have the opportunity to sample brews, snag a commemorative tasting glass, and vote for their favorite brewery in a Fan Favorite award. Some Newport restaurants will also be showcasing their best dishes and live bands will be performing each session.

Did we mention that we will also be there at both sessions signing copies of Rhode Island Beer: Ocean State History on Tap??

Friday VIB tickets are $35 and Saturday tickets are $45 and are available at http://www.newportstorm.com/GearStore. Space is limited to 75 tickets on Friday and 550 for each session on Saturday so act fast, people! This is a great event for a great cause. For the most up-to-date info and a list of attending breweries, check out the festival Facebook page or follow them on Twitter @NewportBeerFestival

If you can’t make it to the festival, we will also be at Norey’s in Newport from 8-10pm that evening.

Jambalaya Beer Pairing

image(3)I came across a Jambalaya recipe at Cooking and Beer that seemed right up my alley. Normally, I’m not a big fan of Creole-style stews (jambalaya, gumbo, etc), but this recipe used a cream sauce, making it more like a stroganoff than jambalaya. She also used fettuccine in place of rice, which looked great paired with the rich, thick sauce, but I still opted for rice. Another key difference in my recipe – no seafood. This is not a personal preference, but rather, a compromise for others in the house with food allergies. Anyone else live with a person who can sense a can of tuna being opened from across the house and will then shame you for it until you dispose of the can outside? Join my group- we can go out for oysters and not have to deal with being given the stink-eye.

As for which beer to pair, jambalaya can definitely accommodate a lot of different flavors. In this case, the rich and creamy base, as well as the tomatoes, spices, chicken, chorizo, and if you opt for the aquatic – shrimp.

image(4)Because there’s so much going on, let’s look at some beers that probably won’t work, before we find out what will. You don’t want something that’s too light. This is still a relatively heavy meal and you want something that will hold up. You don’t want a beer with too much acidity, or one that will be too overbearing. Ideally, you want something that’s big in flavor, but not necessarily in texture.

A couple of options are –

  • Saison – One of the best styles for food. The spicy and peppery notes will match up nicely.
  • Pale Ale/IPA – An IPA with a solid malt base and a non-aggressive hop presence would probably be best. A light hop presence will help accentuate the spiciness of the dish, and an underlying sweetness will keep it in check.
  • Light lager/pils – A clean and crisp light lager will help cool everything down, balance it out, as well as provide a light lemon/citrus character.

I grabbed a few different options from the fridge and (if I was writing a title for a clickbait article) THE RESULTS WILL ASTONISH YOU (they won’t).

image(5)1. Ballast Point Even Keel Session IPA – A floral and fruity character. Light bitterness and a decent amount of bready malt. Good carbonation. One of my least favorite Ballast Point’s but works perfectly in this situation. 3.8%

2. Ommegang Glimmerglass – A 5.4% “spring saison” with orange peel and peppercorns – Bready and floral, with a peppery and spicy yeast character. Light tingling peppercorn spice. I enjoyed this one with the dish.

3. Grey Sail Flagship: A 4.9% cream ale – I thought this would be better but it’s not just a very good food beer; most just a hot summer day beer. Was a little too light in body.

Literary Libations Weekend – 4/25/15

We are on the bookstore circuit this weekend and have decided to make things a bit more interesting by throwing some beer into the mix. We’ve partnered with Narragansett Beer to help release the latest in their H.P. Lovecraft Series – The Innsmouth Olde Ale.

Official description:

Chapter 2 in the Lovecraft Series draws its inspiration from “The Shadow Over Innsmouth,” one of our favorite Lovecraft stories which chronicles one man’s ominous visit to the fictional sea town of Innsmouth, Massachusetts. The dark, malty Innsmouth Olde Ale represents the shadow that hangs over the blighted town of Innsmouth and its strange inhabitants that spawn from the “Deep Ones.”

The label illustration was designed by famed Lovecraftian and Rhode Island artist, Jason C. Eckhardt.

Roll out the Barrel: 7% Alcohol by Volume and 30 IBUs. The Innsmouth Olde Ale draws its balanced, robust, and slightly toasted features from a complex blend of Two-Row Pale, Crystal, Cara, Dark Munich, and Chocolate malts, Chocolate rye and finishes with just a touch of Summer and East Kent Goldings hops.

Quality Supreme: Brewed in collaboration with Sean Larkin, Head Brewmaster for Narragansett and owner of Revival Brewing, Innsmouth Olde Ale is made with a complex blend of malts and rye followed by just a touch of hops, producing a bold yet balanced English-style Olde Ale.

Taste & Enjoy: We created this ale as our interpretation of the select stock ales served at taverns and roadside inns both found in Olde England and Olde New England, much like how we imagine the very inn that the unnamed protagonist visits in Lovecraft’s story.

The History: Born in 1890, the same year that Narragansett Beer was founded, H.P. Lovecraft spent the majority of his life in Providence as a struggling author, only achieving literary fame posthumously. Commonly referred to as the “Father of Modern Horror,” he is often cited as an influence on other notable authors and artists from Stephen King to Metallica to Ridley Scott. H.P. Lovecraft is best known for creating Cthulhu, a fictional deity described as being part man, part dragon and part octopus. It is this creature that inspired the Cthulhu Mythos, a cultural lore and shared fictional universe of Lovecraft’s successors.

gansettOur first stop is on the East Bay at Barrington Books. We’ll be there from 1:00 – 2:30 with books, posters, beer. They have a Facebook event page set up that you can see here.

Second stop will be from 5-7pm at Symposium Books in Downtown Providence.

Come out and support your local independent book sellers!

Rhode Island Beer Book Release Party & Show: Cape Cod Edition/RECAP – 4/18/15

“Rhode Island Beer: Ocean State History on Tap” has already launched throughout the Ocean State, but since Ashleigh and I are both native Cape Codders, we figured we’d continue the party into Massachusetts. We’ll be at The Lost Dog in Orleans from 9-12pm with books, posters, raffle prizes, and a live show from surf-punk band The Inframen.

The Infra-Men


Check out the Facebook event page


RECAP: What an amazing night! The Lost Dog Pub was packed with people showing support and enthusiasm, not only for us as writers, but for the Rhode Island brewing industry as a whole – Cape Codders drinking Foolproof Backyahd IPA , unheard of! The Infra-Men blew the roof off with their twin baritone surf punk laserblasts and raffle winner Anya took home a goodie bag of TGOB/Inframen schwag.


Lost Dog Pub
63 Rt. 6A – Junction of Rt. 6A and Rt. 28
Orleans, MA

Baxter Brewing Summer Swelter

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What better way to showcase our first summer beer than in a heavily-filtered mason jar?

Baxter Brewing really impressed me with their last beer, Window Seat, a coconut almond porter. So when their summer seasonal was one of the first summer brews to make its way into my shop, I didn’t hesitate. Brewed with lemon and lime peel, kaffir lime leaves, and lemongrass, it sounds like a zesty sauvignon blanc of a beer.

Baxter Brewing – a Lewiston Maine-based brewing company, was one of the first in New England to can their beer.

Commercial Description: “Our first unfiltered offering, Summer Swelter Ale is the perfect warm weather beer! Summer Swelter Ale is light and refreshing while still keeping your taste buds interested. The malt base features a hefty dose of wheat for a big, fluffy head and a soft, round body, yet keeps the beer drinkable even during the dog days. The light malt character is more than balanced by a blend of citrusy American hops, giving Swelter a crisp bitterness without being overpowering. The hoppy citrus aroma complements the ingredients that make this beer so unique: lemon and lime peel, Kaffir lime leaves, and lemongrass provide a subtle touch yet unmistakable floral nose and just a touch of bracing tartness, taking the refreshment of Swelter to the next level.”

It pours a hazy and golden yellow with lots of sediment particles floating around. The carbonation is visible and keeps a frothy layer of foam on the top.

The nose is more subdued than I expected; light lemongrass, grassy hops, zesty and wheaty. As it opened up a bit more, the limes really began to step forefront, almost to the point where it smelled like I just juiced a lime into my beer.

This is herbal, grassy, with some pithy citrus rind and a touch of acidity. I’m glad that Baxter went out on a limb with their summer seasonal and I would take this over most crummy blonde ales, but the bitterness slightly overpowers the creamy wheat base and a lot of the refreshing acidity that I expected.

The carbonation is bubbly and active, keeping that grassy bitterness with you for a while after its dry and bready finish. It’s drinkable and definitely a unique approach, but just not my cup of tea.

Book Signing at Bucket Brewery – 4/11/15

THP MTA Poster 4-11We will be at Pawtucket’s Bucket Brewery on Saturday, April 11 from 12-2pm signing and selling our book “Rhode Island Beer: Ocean State History on Tap”.

The Bucket crew will be running brewery tours at 1:30, 2:30 and 3:30 (on the hour). The cost is $13, which includes a tasting and a pint glass. If you just want to do a tasting ($5), pop in anytime between 11am and 5pm. If you just want to chat with us, it’s totally free! (Unless you would like a book or a poster, then I’m afraid our prices go up!).

Bucket will be pouring samples of their Pawtucket Pail Ale, Park Loop Porter, 13th Original Maple Stout, and 33rd Inning Red Rye Lager.

Bucket Brewery logo

Bucket Brewery
100 Carver St, Pawtucket, RI

Book Release Party & Crooked Current Draft Launch – 3/31/15


The book is out and we are ready to party! Join us at Providence’s What Cheer Tavern on Tuesday, March 31, from 7-10pm as we celebrate the release of our first book “Rhode Island Beer: Ocean State History on Tap”. We’ll be signing and selling books, as well as brewery map posters. To make it even more of a celebration, we’ll be joined by Rhody’s first female brewmaster, Nichole Pelletier from Pawtucket’s Crooked Current Brewery, as she launches the brewery’s first tap lines in the state.

Nichole Pelletier of Crooked Current Brewing

Nichole Pelletier of Crooked Current Brewing

What Cheer will be also be pouring other local beers from the likes of Ravenous Brewing, Proclamaton Ale Co., Grey Sail Brewing of RI, Revival Brewing, and Foolproof Brewing.

Pickled delights will be available, courtesy of Fox Point Pickling Company, as well as the full What Cheer menu.

Hope to see you there! RSVP at our Facebook event page.

162. Berkshire Brewing Cabin Fever Ale

BBC Cabin Fever2Commercial Description: A well-balanced, medium-bodied ale brewed to sustain you over the long New England winter. Its rich malt profile is reminiscent of an English Pale Ale, while the spicy and fruity hop finish, from German Tettnang hops, gives it a warming and welcoming feeling to bring you back in from the cold. Copper-amber in color, this offering is available all winter long.

I left this beer sitting for a while and when I returned to it, the head was still there, leaving ample lacing on the glass; creamy, off-white and well-formed. It poured an amber/brown with copper highlights. Overall, just a very fresh, nice-looking beer with great clarity.

BBC Cabin Fever3The nose is full of that rich and flowery Tettnang hop presence, followed by some soft, bready malts with a light toffee sweetness. On first sip, before even really noticing any of the flavors, the first thing I reacted too was how nice this beer is on the palate; very creamy and soft, but still has a bit of weight to it.

The taste matches the aroma in almost every way – toasted bread, light caramel, as well as a touch of fruit and spice, almost like a cinnamon quality. The earthy hop flavor is apparent and is in nice contrast to the soft and bready maltiness. At 6.3%, there is no discernable alcohol presence. Cabin Fever finishes slightly dry, with flavors that linger.

BBC Cabin FeverI wish this was a bad-idea of a beer; one where you lose interest immediately because the flavors are confused and counterproductive, only so I could relate it to the movie Cabin Fever. Eli Roth, grumble grumble. But I can’t. It’s a well put together, very drinkable beer, but for me, lacks the qualities that would make it a stand-out winter warmer. If anything, I see this being a go-to year round beer, rather than a seasonal. Though if you’re looking for a winter beer that’s not an overly-spiced, imperial malt bomb, then this might be the beer for you.

161. Night Shift Harborside

Let’s talk a bit about what exactly a Gose is since I think the style still has a bit of mystery surrounding it, and has only just made it into the BJCP guidelines last year.

A gose, pronounced like it rhymes with “rose”, with an “uh” at the end, is a sour and salty wheat ale brewed with coriander and, back in its heyday, salted water. The beer’s 1,000 year-old history takes it back to the German city of Leipzig, the capital city of Saxony in what became the former East Germany.  The name Gose comes from the river Gose, which flows through the town of Goslar, part of Lower Saxony and a former brewing center. It’s assumed that the original source of a Gose’s saltiness came from the naturally saline water from the mineral-rich aquifers around Goslar that fed the Goslar brewhouses.

To make it brief – Goslar declined, brewing moved to Leipzig where it flourished, World War II, Berlin Wall, bread-making > beer-making, wall came down, Gose came back.
Originally, gose got it’s sour quality from spontaneous fermentation from bacteria like Lactobacillus, or with the later addition of lactic acid. Today’s American brewers use a multitude of souring methods, from wild yeasts, to sour mashes, and sometimes with the addition of lemon juice or other types of citrus.

Moving along, I only just visited Everett’s Night Shift Brewing for the first time this past fall with a big group of drunk girls (~*BACHELORETTE PARTY*~). It reminded me a lot of the Brooklyn Brewery experience, which I love. Unassuming industrial building, exposed beams, large family style tables, with a huge variety of sample beers pouring and available bottles; just one big party.

This is the beer that stood out the most to me that day – Harborside, a 5.1% gose-style ale brewed with Island Creek oysters and coriander. The brewery teamed up with Duxbury’s renowned Island Creek Oysters, adding hundreds of fresh oysters to the boiling wort, to create this tart, salty, citrusy celebration of the ocean side.


A huge head billows up upon pouring, but then immediately settles down to a wisp of nothing. In the glass, Harborside shines a bright and golden-yellow with noticeable carbonation and a bit of haze.

The nose is reminiscent of those candied fruit rinds that my friends make fun of me for enjoying, calling it old person candy. A tart citrus aroma weaves itself amongst, well, I don’t know how else to say it, but a meaty, wharf-like smell; full of umami and not unpleasant in the slightest. It smells complex and delicious. This beer has such a tart, lemon citrus flavor; it’s like sucking on some Warheads that have been soaking in Limoncello. It’s crisp and cutting, but rounded out with a sweet/savory oyster finish. It has an almost buttery quality, like an oaked Chardonnay, with a high minerality and a light funk. These flavors are very jarring on their own, but in this beer, everything  ties together really nice.

The carbonation is bright and spritzy and even with the tartness, it’s overall very thirst-quenching – such a fun beer!

160. Newport Storm Wham! Bam! Van Damme

It’s crazy to see how far Rhode Island has come over the past few years in terms of local breweries and the support that these new start-ups are receiving. Pawtucket’s Crooked Current, in their first few months open, were voted Best Brewery in Rhode Island in an online poll over at Bottles & Cans. Maybe it’s because that it wasn’t long ago when Rhode Island was the home of one production brewery and a smattering of brewpubs. You’ve come a long way, baby.

With that said, you’ve really got to give the crew at Newport Storm some credit. Before the start of this voracious locavore movement, they were pushing out innovative beers, not because the market was crying out for Belgian pale ales or Double IPA’s, because it wasn’t; those beers were virtually unheard of in New England. They were doing it because they loved brewing, loved the experimentation it included (these are a bunch of science geeks, mind you), and they enjoyed giving their small group of supporters a treat every now and then. Not saying that every offering from them has been a success – there have been a lot of hits and misses over the years, but they took that chance. Take a look at their Cyclone Series for example (retired) – 6-packs of limited release, unique offerings – an Autocrat milk stout before Narragansett, bocks, Belgians, scotch ales and sours, all while most people were still suckling on the BMC teat.
With some of Storm’s latest offerings, it looks like they’re going back to those days of brewing for fun, just to experiment and learn – it just so happens that styles like Belgian Pale Ales are increasingly popular now. Their innovation has finally caught up with market trends. The Cyclone Series is gone, but in its place is a new batch of limited-release brews and in this case, Newport Storm’s first 4-pack.

The brewing team at Newport Storm are a bunch of movie geeks. If you haven’t noticed this already, check the bottom of any Newport Storm bottle cap and you’ll usually find a movie quote with the word “beer” swapped in so Wham! Bam! Van Damme comes at no surprise. This is an 8% Belgian Pale Ale in praise of all things scissor kicks.


WBVD pours a radiant golden, with a thin white head that fades quickly; huge stonefruit aroma, with lots of apricot and caramelized sugars. Dry-hopped for two weeks with a blend of American, Australian and German hops, I was envisioning either the hops getting lost in the prominent Belgian yeast, or the opposite, the bitterness overpowering the spice. I was very wrong. The big yeast spiciness, specifically lots of black pepper notes, match up beautifully with the intense hop profile. The bitterness plays a big part of this beer, but is never overpowering, and is in perfect balance with the light caramel malts, vanilla-soaked fruit flavors and big citrus quality. Every flavor mingles very nicely, amidst a crisp, medium body with great carbonation.

159. Rhode Island Brew Fest

Rhode Island beer has definitely seen a swelling of the ranks this past year with the opening of Proclamation Ales and Whalers Brewing down in South County, Sean Larkin’s latest brewpub venture Brutopia, and Pawtucket’s newest brewery Crooked Current. This summer’s Rhode Island Brew Fest, put together by the folks at Gray Matter Marketing, has brought together each Rhode Island brewery and will be the first opportunity for a lot of people to sample some of these new offerings.

(Valley Breeze Photo by Bill Murphy)

(Valley Breeze Photo by Bill Murphy)

What: Rhode Island Brew Fest – Summer, 30+ breweries, live music, local food

When: Sunday, July 20, 2014. One Session from 4:30 – 7:30

Where: The Providence Rink at the Bank of America City Center

Tickets are $45 if purchased in advance, and will increase to $55 at the door. Check out http://www.ribrewfest.com/summer/ for tickets and any additional information.

This festival is also being held in conjunction with Craft Brew Races, a 5k for runners and walkers being held at multiple cities throughout New England this summer. The Providence race will be held the morning of the beer fest, with race registration including entrance to the festival. Registration is still open so check out http://www.craftbrewraces.com/providence/ if you feel the desire to sweat out all the beer you’ll be imbibing later.

See you there!

158. Brewmaster Jack HBC 342

Brewmaster Jack HBC342

Brewmaster Jack, Holyoke, MA
Hop Essence Series
HBC 342
White India Pale Ale
7.5%, 58 IBUs

Ashleigh and I lived our formative years out in Western Massachusetts, attending UMass Amherst. People tell me stories of their college experience, the antics and idealism, and I can’t help but stare with detachment, because none of them have anything on student life in the Happy Valley. It was a bubble – five universities cut off from any main city, surrounded by sprawling farmland and mountains. It was essentially a giant playground for 18 – 24 year olds.

So when we both took a trip to Amherst a couple weeks ago, it felt very strange seeing new generations of students living that same lifestyle. Everyone looks so young and stupid, and I didn’t even get carded at the liquor store where I used to buy my 40 oz’s. I picked up cider donuts from the local farm stand, we hiked the tallest mountain in the valley and ate barbeque from our favorite spot with the sign on the highway telling people they’re only 5 miles away from Bub’s. I also grabbed a bunch of Massachusetts beers that I can’t get back in Rhode Island – one of them from Brewmaster Jack.

About: Hop Essence is a single hop series. “Rather than keeping the same malt bill and just rotating in different hops, each beer in the Hop Essence Series is crafted to complement the specific hop variety used.” HBC 342 is an experimental hop from Select Botanicals and Hop Breeding Company in Washington and rumored to be the parent hop of Mosaic. The HBC 342 White India Pale Ale uses four orange varieties and South African Rooibos, as well as coriander seed.

HBC 132 looked like a wheat beer as I was pouring it, with a huge and fluffy marshmallow-like head that stuck around for a while, like a layer of fluff atop of my beer. Good stuff. The color is a bright yellow/orange. As of yet, nothing is screaming IPA. It pours like a hefeweizen and has the coloring of a pilsner.

The aroma adds even more intrigue to this beer – tons of unique fruits right up front like kiwi and papaya; very interesting and complex.

The taste is the IPA I was waiting for. Huge grassy and herbal notes brush right past the citrus burst that I was expecting, accentuated by hints of pine. That big grassy bitterness is nicely matched by a light citrus/grapefruit character, but none of those exotic fruits that came from the aroma. I’m not getting much of the watermelon that was said to be pouring from the experimental hop, but I do get plenty of bright peppery notes from either the yeast or coriander. Big bready biscuit flavors are the forefront here, even before the citrus; it’s wheaty quality that I’ve never really seen much of in the world of IPAs.

This beer sticks with you for a while, leaving citrus rind and resin all over your tongue – like an 8th grade make-out session with that stoner kid in the drug rug. A light to medium body, though it does feel much bigger due to the carbonation and huge flavors at work – quite effervescent too.

I love the idea of constructing a beer around the hop rather than just making a standard pale or IPA and then throwing the hop in. So many breweries are playing around with IPA’s and making it a standard to have one of each IPA style (double, white, black, etc.) – but this right here is something different. This is Brewmaster Jack’s commitment to brewing good beer and not just appeasing hop heads, and should get the recognition it deserves.