Tuesday, January 5, 2010
The Deadliest Batch - Homebrewing with T 'n T
Please check out Tom and TJ's online half hour show -- The Deadliest Batch, Homebrewing with T 'n T -- being done with the good folks over at the Gloucester Times, here's the link to check it out Wednesday nights at 7pm to see it live: http://food.gloucestertimes.com/. If you can't see it live, click on the "Wine & Beverage Videos" Tab and scroll to see the videos on file. And if you miss last weeks episode you can watch it on the website or come on down to the pub Wednesdays at 8:15pm and watch it on our HUUUGE 42" screen.
Monday, November 23, 2009
What's On Tap: Cape Ann Fisherman's Brew
A traditional beer that's designed for easy drinking
For A.V. CLUB *NEW YORK*
By Paul Caine
November 20, 2009
In What’s On Tap, we speak to the sort of people for whom beer is life—brewers, bar owners, writers, and others who have devoted their time and energy to elevating the wondrous nectar—about a specific beer, be it one they've made or one they just happen to enjoy. Up now is Dylan L'Abbe-Lindquist, assistant brewer at Cape Ann Brewing Company in Gloucester, Mass., speaking about the brewery's nautical flagship, Fisherman’s Brew.
On the beer's flavor profile...
The Fisherman’s Brew is an amber lager, a Vienna-style lager. Vienna-style is just a mildly hoppy, more malty-backboned beer that has some nice biscuit flavors to it. We’re going for a nice crisp hoppiness and a good malt backbone. It’s not an overly hoppy or an overly malty beer. It’s got a nice toasted malt flavor and sort of a dry hoppy finish to it, and it's just a clean, crisp, nothing-too-crazy beer.
On the process behind the Fisherman's Brew...
Our brew house is set up in a very German style—we don’t filter our beer, and we use bright tanks, which is basically a [method of] passive filtration. After the primary fermentation, we pump that into our bright tanks. We’ll drop the temperature down to right about 28-30 degrees. What will happen is any sediment, hops, and yeast that have made it over to this tank will settle out and you end up with a layer of sludge on the bottom. It allows us to get away without filtering our beer but still gives us a clear product. With filtered beer, all the good stuff’s taken out. So we still leave some of that goodness in there.
On the contrast between Fisherman’s Brew and heavier, hoppier beers...
It’s an easily quaffable beer. You look around at a lot of the microbrews that are coming out in the United States and there’s a lot of the extreme beer: IPAs that are absolutely decimated with hops and these crazy alcohol contents. We try to stick more to traditional beers, the way they were meant to be brewed and the way they were originally brewed. Fisherman's Brew reflects that.
On how the brewery reflects its waterfront location...
Being on the seaside, our brewpub’s bar is shaped like a boat. Damn near every other day I’ve got somebody coming in here looking for a job on a boat. And I tell ‘em, “The dock’s over there. You’re better off asking at the dock than at the bar.”
Cape Ann Fisherman's Brew can be found at a number of bars in New York, including The Hop Devil Grill in the East Village (129 St. Marks Pl, 212-533-4468), The Gutter in Williamsburg (200 N. 14th St, 718-387-3585), and The Stag's Head in Midtown (252 E. 51 St, 212-888-2453).
See the article.
For A.V. CLUB *NEW YORK*
By Paul Caine
November 20, 2009
In What’s On Tap, we speak to the sort of people for whom beer is life—brewers, bar owners, writers, and others who have devoted their time and energy to elevating the wondrous nectar—about a specific beer, be it one they've made or one they just happen to enjoy. Up now is Dylan L'Abbe-Lindquist, assistant brewer at Cape Ann Brewing Company in Gloucester, Mass., speaking about the brewery's nautical flagship, Fisherman’s Brew.
On the beer's flavor profile...
The Fisherman’s Brew is an amber lager, a Vienna-style lager. Vienna-style is just a mildly hoppy, more malty-backboned beer that has some nice biscuit flavors to it. We’re going for a nice crisp hoppiness and a good malt backbone. It’s not an overly hoppy or an overly malty beer. It’s got a nice toasted malt flavor and sort of a dry hoppy finish to it, and it's just a clean, crisp, nothing-too-crazy beer.
On the process behind the Fisherman's Brew...
Our brew house is set up in a very German style—we don’t filter our beer, and we use bright tanks, which is basically a [method of] passive filtration. After the primary fermentation, we pump that into our bright tanks. We’ll drop the temperature down to right about 28-30 degrees. What will happen is any sediment, hops, and yeast that have made it over to this tank will settle out and you end up with a layer of sludge on the bottom. It allows us to get away without filtering our beer but still gives us a clear product. With filtered beer, all the good stuff’s taken out. So we still leave some of that goodness in there.
On the contrast between Fisherman’s Brew and heavier, hoppier beers...
It’s an easily quaffable beer. You look around at a lot of the microbrews that are coming out in the United States and there’s a lot of the extreme beer: IPAs that are absolutely decimated with hops and these crazy alcohol contents. We try to stick more to traditional beers, the way they were meant to be brewed and the way they were originally brewed. Fisherman's Brew reflects that.
On how the brewery reflects its waterfront location...
Being on the seaside, our brewpub’s bar is shaped like a boat. Damn near every other day I’ve got somebody coming in here looking for a job on a boat. And I tell ‘em, “The dock’s over there. You’re better off asking at the dock than at the bar.”
Cape Ann Fisherman's Brew can be found at a number of bars in New York, including The Hop Devil Grill in the East Village (129 St. Marks Pl, 212-533-4468), The Gutter in Williamsburg (200 N. 14th St, 718-387-3585), and The Stag's Head in Midtown (252 E. 51 St, 212-888-2453).
See the article.
Tuesday, October 20, 2009
Cape Ann Brewing Co: Pints of Passion by Mike Smith
Pints of Passion follows TJ Peckham, Captain O' Sales of the Cape Ann Brewing Co., as he shares the artistry of handcrafted brewing at the local brewery in Gloucester, Massachusetts. See how Cape Ann Brewing Co. makes their Fisherman's brews and specialty seasonal brews. Learn about the role of the local community in the brewery's mission.
Wednesday, October 14, 2009
Pumpkin Stout Beer Poured From a Pumpkin
From BeerInBaltimore.com:
We’re going out on a limb here and guessing this is the first time most of you (including us) have seen something like this. Last night at Max’s Taphouse, they poured Fisherman’s Pumpkin Stout from Cape Ann Brewing Co. from an actual pumpkin. A select few even got to have their beer poured into smaller, carved out pumpkins. No, we’re not making this up! See the photo evidence below.
John Gasparine (wood craftsmen, creator of “The Star Spangled Banger“) was there and provided us with these pictures. He informed us that the event was pretty awesome and “this beer is awesome in any form” (we agree!)
“To set the record straight” John says, “the pumpkin was dry-tapped and then filled by pitchers from the draft system… so it didn’t really have any opportunity to pick up flavor or aroma from the pumpkin itself… but it was very fun regardless… lots of positive feedback from other patrons.”
Were you there? What’d you think?
http://beerinbaltimore.com/2009/10/14/pumpkin-stout-beer-poured-from-a-pumpkin/
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