8.4% abv 97 IBU
Malts: North American 2-Row, Munich 10L, Chocolate, C-60, Brown Malt
Hops: Bittering-Magnum, Flavor- Nugget, Dry Hop- CTZ and Chinook
Yeast: White Labs WLP-001 American Ale
|This is one of two six pack designs for Durty|
|Yup, we're using both.|
Christmas came early to our new brewery site in Hampton!
Our state-of-the-art brewhouse (see picture below) and bottling equipment has arrived from Europe and we begin unpacking it tomorrow. There are two reasons we're telling you this. First of all, we're really, really, incredibly excited that these vital pieces of equipment have finally arrived. The other reason is that we're ready for our close-up.
You can follow the unloading and installation process on our webcam from the comfort of your own home. Just direct your browser to http://www.towlefarm.com beginning tomorrow (12-10) and see the latest images from the production floor.
|We don't know how Santa wrapped these presents in wood.|
|This is Biss|
|With Smuttynose Beer, of course!|
The weather is certainly crisping and brisking up as we move closer to Thanksgiving and bask in the glow of another Boston Red Sox World Series championship. The beards they've got going are pretty awesome too; it's like a natural kinship shared with our brewers.
If you need more Granite State goodness to fill your glasses this fall, then look no further because we've got a bit of everything for you to choose from.
As the leaves turn crunchy underfoot, activity is shifting inside at our new brewery in Hampton.
For those of you following along at home, we've got a few Short Batch releases coming up over the next few months: Straw-Barb Short Weiss and "TBD." Both of these beers have been delayed due to registration and approval processes at the Tax and Trade Bureau. Here's the deal:
If a brewery makes a beer with ingredients and processes that are outside the accepted lists, that brewery has to file a "statement of process," explaining what other ingredients were used and how they've used them. Once that's approved, the said brewery must then apply to register the label for the brand, which they have to do with all new beers.
In and of itself, this is nothing new; we've been following this procedure for years, but two changes outside of our control are really putting the brakes on the paperwork flow.
1) There are now over 2500 breweries in the country and lots of them are making beers with atypical ingredients and processes, so that means paper work queues and quoted wait times of 45 business days.
2) The federal budget situation has led to staff cuts and retirements at the TTB.
So with more work and less people to do it, these two beers (see below) are sitting in limbo. Going forward, we'll adjust our schedule to accommodate the uncertainty. We're sorry for the delays; we're really excited about these beers.
Beer #1: Straw-Barb Short Weiss; Light, tart, refreshing, brewed with real lactobacilus, strawberries and rhubarb. We expect this to be the first release and we've pledged to send this to the Great American Beer Festival, so our fingers are crossed.
Beer #2: A still-unnamed collaboration with Chef Jamie Bissonette (of Boston's Coppa and Toro) , which would have been the first "TBD" on the schedule. A riff on a Belgian witbier, Chef brought up spruce tips, kaffir lime leaves and 25 pounds of grapefruit zest to add to a traditional grain bill and yeast situation. You should have smelled the brewhouse that day...
So we'll keep you posted on the release dates as the evolve. In the meantime, we're looking forward to Rhye IPA, which drops on August 19.
|Smuttynose DoBrO David Yarrington (L) and Stone CEO and Founder Greg Koch (R) mashing in Cluster's Last Stand|
Check out these aerial photos of our new brewery!
The main brewery building is now weather-tight. Floors have been poured and interior finishes are being installed. The permanent electrical connection is live, while other utilities are coming online soon. The farmhouse-to-pub conversion is completely framed out and exterioir work is under way.
Other elements are coming together as well. Our new beehives have been populated and the apple orchard is in middle of it's transformation, but we're most excited about our new brewhouse which will arrive from Krones, a German firm, in early September. If you've seen our current brewhouse, imagine one twice the size, with twice the number of vessels and lots of consistency-making automation. It's like the brewhouse version of a Ferrari-BMW hybrid- quality engineering, strong dependability and high performance. A new bottling line is being built in Italy right now. The schedule currently projects November as when we'll start brewing.
|The sections from right to left are: the brewhouse, the cellar and the main entrance, which is in front of the packaging line, and warehouse. The office is just above the main entrance on a second floor.|
|The building by the trees, on the right, will be the pub.|
|A view of the main drive. We thought we'd start showing you that now.|
|See that? Wing-eyes, but no mouth...|
Farmhouse ales are less of a style and more of a loose branch on the beer family tree, originating in the agrarian borderland shared by France and Belgium. When farm owners needed to provide nourishment and compensation to seasonal farm workers, beer was an obvious part of the package, since they were already growing many of the ingredients. The humble origins of these beers meant that they were brewed with whatever ingredients were on hand. This lack of convention has lead to breweries that specialize in or even focus exclusively on saison-style beers, like Oxbow in Maine and Fantome in Belgium.
We don't work on a farm now, but we will be before the year is done. In this spirit of change, we've tweaked the Farmhouse Ale a little bit this year, adding a small amount of sage. The result is slightly amplified fruit character, so don't be afraid that we've completely recreated the beer.
As always, Smuttynose Big Beers are released in limited amounts. The next two releases are Homunculus, in early July and Rhye IPA, a new release featuring copious amounts of rye malt and the Falconer's Flight hop blend, in August.
Just a quick update from production, for those of you who like looking forward to what's next...
Smuttynose Summer Weizen and Vunderbar Pilsner are both shipping out of our warehouse now and should be on shelves in your neck of the woods very soon!
Planetary forces are hard to tweak. If we had more control of the weather, we wouldn't have gotten nearly a foot of wet, heavy snow the day before spring begins. Well, snow be damned! It's not stopping us from releasing Bloom, our spring-themed Short Batch, on Friday, March 22 during brewery tours. Shipments to our wholesalers start on March 25.
This Belgian golden ale was brewed in collaboration with Chef Evan Mallet and his staff from the Black Trumpet Bistro and features flavor and aroma contributions from eight edible flowers not commonly found in beer: yarrow, lavender, chamomile, rose buds, elder flowers, calendula, nasturtium and dianthus, that were grown specifically for this beer by Chef Mallet's staff at Meadow's Mirth Farm.
Flavor-wise, our wood-aging funktifier and frequent-pilot-batch-brewer, Charlie Ireland offered these tasting notes: "flavors of spice and bubble gum from the Belgian yeast, an extremely floral aroma (big shock, I know), while the flowers add their own difficult-to-describe flavor contributions." You really should just stop by and try it for yourself.
There isn't a lot of Bloom to go around, only 25.5 barrels, and most of that will be put into 86 1/6 barrel kegs. The remainder of the batch is in a bottled-conditioned, 750ml, cork-finished package. Bloom bottles will be available at Smuttynose for $15 and we've got a list of most of the other bottle accounts to help you out, should wish to forage your own bottle.
For more information about our tours, please visit: http://smuttynose.com/how_to_find_smuttynose.html
Bloom bottle accounts
Route 13 Stateline, Brookline
Barb's Beer Emporium, Concord
Barb's Beer Emporium, Londonderry
The Beer Store, Nashua
Bert's Better Beers, Hooksett
Top Shelf Brews, Hampton
Hampton Falls Village Market, Hampton Falls
Portsmouth Provisions, Portsmouth
The Co-op Food Store, Lebanon
Smuttynose Brewing Company, Portsmouth
Table and Vine,West Springfield
Yankee Spirits, Sturbridge
Domaney's, Great Barrington
Kelly's Package Store, Dalton
Ball Square Fine Wines, Somerville
Liquor World, Somerville
Craft Beer Cellar, Belmont
Gordon's, Watertown and both Waltham stores
Blanchard's, Jamaica Plain, West Roxbury and Allston
|Construction began with the warehouse.|
|If you were in our pub, this would be your view of the brewery.|
|Snow can't stop the Harvey Construction crew!|
|The main entrance is in the lower left-hand corner of this shot. |
The offices are just above on the second floor.
|Here's a cool night time shot, looking straight down the fermentation cellar.|
|The backside of the warehouse is closing up. Note the barn on the right.|
“How many things are we upon the brink of discovering if cowardice or carelessness did not restrain our inquiries?” -Mary Shelley
We’re very proud of each of our Smuttynose beers, but our brewing staff has many ideas that can’t be done on a large scale; this is where Smuttlabs comes into play. From barrel-aging and beer souring to culinary collaborations and special projects that just don’t fit anywhere else, if a project is out of the ordinary, unique or time consuming, you can bet it’ll bear the Smuttlabs name.
In 2007, we began these experimental brewings, with a beer called “The Gnome” (which became Homunculus in the Big Beer Series), under the Short Batch Series name. As we’ve increased production and volumes of these eccentric beers, we’ve rechristened them “Smuttlabs,” to reflect the creative experimentation found in each batch.
Smuttlabs releases seek to bridge the gap between “rare” and “hard to find.” Brewing on these terms, success can take different forms. Some releases may have semi-regular production and others may never see a mash tun again. There will constantly be Smuttlabs beers in all phases of production from conception, to brewing and fermentation to aging and packaging.
We’ll announce Smuttlabs beers here on our blog, through social media as well as our website. We know you’ll have just as much fun seeking them out and drinking them as we do brewing them.