Take Me Back To Dear Old Blighty!!

This evening, Dave Yarrington (Smuttynose's Director of Brewing Operations) and I will shuffle down to Logan Airport to depart for a week-long business trip/beer geek dream adventure.

We've got a number of destinations, but our core destination is the town, Devizes (Deh-vi-zis), "Wiltshire's Hidden Gem."  This small town of 11,000 people is home to the Wadworth Brewery where Dave is brewing a single batch of a new beer called " 'Murrican Mild" that will be sold exclusively in JD Wetherspoon's pubs around the UK.  We'll tell you more about the beer in another post (here's hoping for abundant, free wi-fi), so for now,  I'll explain a little more about this trip. 

The Wetherspoon's pub chain has over 835 outlets around the UK and is known for low prices, long opening hours and for its strong support of British craft beer, a.k.a. "real ale."  In an effort to bring something unique to their chain-wide real ale festivals, Wetherspoon's began flying in brewers from around the world to brew guest beers in the UK for sale exclusively in their own pubs.  This is a pretty remarkable way to get a delicious, international array of craft beers that aren't imported into the UK and Smuttynose is very proud and excited to be part of the 2012 festival.  You certainly wouldn't say "no" either. 

I'm not sure how many years they've been doing this program, but I do recall some of the other brewers who've gone over in the past.  Tonya Cornette (Bend Brewing Company and only female winner of Brewmaster of the year at the World Beer Cup), Matt Brynildson (Firestone Walker), Toshi Ishii (ex-Stone and current Ishii) and last but not least, our friend Mitch Steele (Stone).  As you can see, we're joining a pretty great list of brewers and rightfully so (thanks Mitch). 

All conceits aside, this is great opportunity to represent not only US craft beer, but New England and New Hampshire as well. 

We'll be joined by a few other international brewers participating in the fest.  Kjetil Jikiun from Nøgne Ø (seriously, can anyone tell us how to pronounce that?), a brewer from Russia and Richard Chennells from Zululand in South Africa, with whom I graduated the American Brewers Guild Program.  While not everyone will be brewing at Wadworth, our paths will be crossing at some point and I'm sure that'll involve pints and pictures. 

Stay tuned for updates both here and on our Facebook page.  We'll be posting throughout our journey if you'd like to follow along.  Wadworth is one of the finest examples of Victorian tower breweries in the UK, so that'll be a particularly photo heavy post.

Until next time, Cheers!

Heritage Ave. Expansion Update 2/8/12

Though it's not the greatest picture in the world, you can see the completed roof extension for our newest expansion to our Heritage Avenue brewery.  Though you can't tell from this picture, we'll be craning in a total of five new tanks under this steel canopy.  The initial drop will be three 200 barrel fermenters and a 200 barrel bright tank while a fourth 200 barrel fermenter is on order and should be online for a busy summer season. 

We've installed some process piping underneath our horizontal bright beer tanks as well, so we're just really waiting on the tanks, which should be here in a few weeks from JV Northwest.

The next update will be the tank delivery and install which will be taking place right around Portsmouth Beer Week.  We'll look forward to sharing some cool pictures and videos when we've got 'em...

Robust Porter Recognized Again As Good Food!

We're pleased to announce that Robust Porter has won its second consecutive Good Food Award at the 2012 awards ceremony on January 13 at San Francisco's historic Ferry Building.  The ceremony was hosted by Alice Waters, founder of Chez Panisse and pioneer of farm-to-table cuisine.  The Good Food Awards recognize tasty, authentic and responsibly-produced American foods across eight categories; beer, spirits, charcuterie,cheese, pickles, chocolate, coffee and preserves.


This brings Robust Porter's medal count to six winning medals: two Good Food Awards, two gold medals from the Mondial de la Biere, one gold medal from the Cleveland International Beer Festival and one gold medal from the Great American Beer Festival.

Peter's sister Diane, Smuttynose's Left Coast Emmisary, accepted our medal and reported back that a beef brisket braised with Robust Porter, made by Wise Sons Delicatessen, was among the most delicious dishes at the Awards reception.  Diane was very gracious to represent us this year and we certainly appreciate it.


Smuttynose happily sends a big "Thank You" to Emily, Jen and the rest of the Seedling Projects staff for organizing and growing this great event.

2012 Big Beer Series Release #1: Baltic Porter

Shipments Begin January 9!!!

           It's finally Baltic Porter time.  Sure, it's a few months late, but this was the best we could do with a surprisingly busy production schedule.  How busy?  Here are a few numbers for you.  With the same amount of tank space as in 2010, we sold and shipped 37,556 barrels of Smuttynose beer this year, which reflects 28.6% growth from last year.  This figure includes both our FX Matt production (4500 barrels total), as well as the two or so weeks we weren't able to bottle beer during the installation of our new-to-us bottle filler.  

          In fact, the difficulties of the filler install were one of the causes of the delay in packaging 2011's Imperial Stout release.  The other portion of the Big Beer Series delays were the result of increased demand of year round and seasonal beers preventing us from over-lapping Big Beer production.

          Since Baltic Porter and Really Old Brown Dog are two of our best-loved Big Beers, the decision to push them into 2012 was very easy to make.  So without further ado, here is some information on the style of beer and this year's release.

           Baltic porters came into the world almost exactly like imperial stouts; 18^th Century British brewers found a lucrative trade selling strong dark beers to states along the Baltic Sea.  It didn’t take too long for local breweries in Sweden, Poland and Finland to learn to make their own versions of these strong, imported ales.  Following continental Europe’s mid 19^th Century explosion in lager brewing, Baltic brewers sought to streamline their production and began using these new, in-vogue yeasts in their dark beers as well and a new style was born!

            We’ve brewed Smuttynose Baltic Porter in a nod to the more recent versions utilizing the same lager yeast that we’ve always used.  One taste of its smooth roastiness and you’ll see why this black beauty is one of our best-loved Big Beers.

           

Food Pairings:  While Baltic porters, like many dark ales, don’t offer the pairing versatility of other beer styles, pairings that do work well are pretty spot on.  Write your shopping list to include oysters, ham, aged cheddar cheese and any sort of creamy dessert from your favorite vanilla ice cream to crème brulee or tiramisu.  You might even add a small pour to a molé sauce.

Stat Box

9.24% abv

35 IBU

Starting Extract: 20.8° Plato  Finishing Extract: 4.9° Plato

Malts: North American 2-Row, Munich 10L, Caramunich, Carahell, Carafa II DH

Hops: Sterling

Yeast: White Labs WLP-920 Old Bavarian Lager

Production size: 150 barrels (4650 gallons)

Just remember that your local wholesaler may not have the Baltic Porter during the week of January 9, since we simply include their allocation on their next order.  

Next up, Really Old Brown Dog in March!

12/20/11 Expansion Update

This will probably be the last expansion update before Christmas, but a lot has happened and I wanted to share it with you.

We got confirmation that the tanks are in production at JV Northwest and should be ready in mid- January.  

Nearly all the concrete has been poured for the floor.

The support joists have yet to be cemented into place, though that'll happen soon.

These are by far the largest and most fancy drains in the building.  They've even got strainer baskets to catch debris.

The ceiling lights have been moved over in preparation for the roof  extension.

The brilliant engineers at SL Chasse have found a way to build most of the extension without taking the roof off for a long time.  The crews in the warehouse and bottling line couldn't be happier.

Once the extension is fully assembled, the existing roof structure will be removed while coolant and electric lines out to the space.  That'll make it much easier to "plug and play" when all the tanks arrive form Oregon.

We wish you all a Happy Chanukah and a Merry Christmas!

Smuttynose Expansion update 12/14/11

Eureka!  That's big!

The first step of the second phase of the Heritage Avenue expansion began yesterday with this massive diesel-powered vacuum.  As you can guess from looking closely, we now have a debris-free roof and a few employees that thought they heard a jet engine when leaving the building for lunch. 

The Smuttynose 2012 Big Beer Series

Without further adieu, here is the 2012 Big Beer Series line-up:

January- Baltic Porter
March- Really Old Brown Dog
May- Wheat Wine Ale
June/July- Homunculus
September- Scotch Ale
October- Stout (possibly Imperial, possibly something new)
December- Gravitation

Astute readers will notice that two of these releases were carried over from the 2011 schedule.  Due to increased demand for our core brands, we lost the ability to have more than one Big Beer in process at a time.  This capacity reduction caused two significant delays in 2011's series and a few small ones as well.  

We still wanted to brew Baltic Porter and Really Old Brown Dog, so we've simply bumped them into 2012.  Otherwise, we tried to make the new schedule with realistic ease-of-production in the front of our mind.  In other words, we hate missing deadlines so we tried to set more realistic release schedule for 2012.

These changes won't affect the Big Beer Series Subscription, as each subscription is good for nine releases, regardless of when you sign-up or how many beers come out during the calendar year.  It's not too late to reserve a subscription for the beer lover on your shopping list. You'll be giving them a great gift that keeps giving all year long.

Expansion Update 12/7/11

The last few days at Smuttynose have been as busy as usual, but all brewing, bottling, kegging and cleaning has had a new soundtrack: the sound of a jackhammer and a concrete saw.

You're looking at the future home of a custom-poured concrete pad
that will be home to trench drains and LOTS of Smuttynose beer

In our last newsletter, we posted pictures from our warehouse of cleared-out pallet racks, showing the first step of another expansion (our third in two years) at our Heritage Avenue facility.  Now, in the words of Nacho Libre, we're getting down to the "neety greety."  Over the last week, we've had concrete workers tearing up the existing concrete floor to put in the necessary ceiling reinforcements for the roof extension, that will allow the 22.5' height of the fermenters to fit properly.  

A support joist anchor

Once the supports are in place, we can begin increasing the roof height and adding the roof portal through which the tanks will be craned.  Our plumber, Danny Boy, will soon work alongside the Smuttynose maintenance crew of Adam and Adam, to pre-run glycol pipes for the coolant system connections.

It's been nearly a decade since the backs of BBs 1-6 have seen the light of day.

With any change in a complex system like this, there are adjustments that need to be made.  To make room for the new construction, we had to move pallet racks, unassembled packaging and various other bits of Smuttynose stuff to an off-site warehouse facility.  This part of the project gave us a great chance to get rid of some junk, recycle a lot of old papers and tear down a wall that really has opened up our space (see the above picture).  The space already feels different.   

Another interesting effect of this expansion will be schedule expansion and increased staff demands.  We aren't putting in a new brewhouse, so that means we'll have to crank out up to twelve more 50bbl brews every two weeks to keep these tanks filled.  Dave and Greg are currently figuring out how our production schedule will change and what staffing adjustments, if any, will need to be made.  

In total this expansion will allow us to add just shy of 10,000 bbls of annual production to our output, which is a nice little bump.  We've also begun doing some site prep at Towle Farm this week, which is always nice because we're never quite sure exactly where we can fit another expansion here at Heritage Ave.

Nothing says excavation like a thigh-sized tree root surfacing.

Stay tuned for another expansion update!