Smuttynose Short Batch #13: Satchmo

"Satchmo," is a collaboration between Smuttynose and Portsmouth's Black Trumpet Bistro.  It's also a collaboration between two fungi, brewer's yeast (sacchromyces cerevisiae) and black trumpet mushrooms (craterellus cornucopioides).  Why on earth would you put mushrooms in a batch of beer?  The answer is simple...

Dave is so skilled at sacking the 'shrooms, he doesn't even need to look while Chef Mallet holds the sack.

The Black Trumpet's Head Chef/Co-owner Evan Mallet approached us about collaborating on a beer.  Being big fans of his award-winning food, it was a no-brainer.  Chef Mallet is an avid mushroom forager (he once showed up for a meeting with mushroom he'd found in our parking lot), so deciding on an angle was incredibly easy; we would make a mushroom beer!  That sounds simple enough but black trumpets can't be cultivated.  After leading his staff on a few foraging expeditions into the woods of Maine, we were well short of the 35 dried pounds that we needed for the 775 gallons of beer.  We were forced to buy the remainder.

Sometimes, you find yourself with a Scarface-like abundance of something.

Best described as a brown porter, Satchmo's base beer doesn't exhibit the roasty notes and black color of our Robust Porter, nor does it have the rich caramelly sweetness of Old Brown Dog; it falls somewhere between the two, but lacks the common taste signifiers of the two styles.  The mushrooms heroically fill that flavor gap with a subtle earthiness and mouthfeel that can only be described as "umami-licious."  

35 pounds of  mushrooms just waiting to infuse their earthiness.

Satchmo also has the distinction of being our first Short Batch beer to be bottled for retail sale.  A limited number of 750ml, caged and corked bottles will be sold exclusively from the brewery's retail nook.  While we don't yet have a sell date or a bottle count, we will be announcing the release through our Facebook page and our email list when it's time to roll them out.

Satchmo Stat Box:    

4.75% abv 

25 IBU

OG 12.5° Plato 

FG: 3.8° Plato 

Malts: North American 2-Row, Munich 10L, C-60, Brown, Chocolate  

Hops: Willamette 

Yeast: WLP-001 California Ale 

Mojo: 35 Dried Pounds of Black Trumpet Mushrooms, Sherry-soaked oak chips  

Batch Size: 25 barrels (775 gallons)

Gravitation: A Powerful Attraction

2011 Smuttynose Big Beer Series Release #6

Belgium is known around the world for its six unique abbey breweries.  Inside the monastery walls, Trappist monks oversee production of rich, fully flavored beers that range from light in body and alcohol to strong, rich and dark.  These sacred beers are known by the names enkel or single, dubbel and tripel.  Singles are the lightest in both color and alcohol and can be seen as analogues to triples, which are also light bodied and colored but can be quite sweet and as strong as 10%.  Dubbels can be simply described as Belgian brown ales; they exhibit a rich, malty flavors, spicy yeast notes and typically range from 7%-9%.  Dubbels haven’t had a stronger counterpart until the relatively recent arrival of Quadrupels, or “Quads.”

With alcohol contents as high as 12%, “Quads” are the richest of the rich and the boldest of the bold and Smuttynose Gravitation is no exception.  Deep chestnut colored, with rich toffee and caramel malt flavors, Gravitation isn’t just sweet and boozy.  The use of special, imported Belgian malts and raisin paste contribute unifying fruitiness that brings harmony to the other two flavor groups.  The prominent malt character makes Belgian-style quads an excellent candidate for aging, as long as you store your bottles upright in a cool, dark space.

Food Pairings

Gravitation is a hearty and hefty beer, so it’ll pair well with foods that are intensely flavored and heavy.  Earthy foods like wild game and bleu cheeses stand up to Gravitation’s intensity by playing against the sweet malty character.  If earthy isn’t your thing, seek out dishes that are fatty, tart or a combination of the two; foods like pork belly, mushroom ragout or rabbit with kriek, a classic dish of Belgian beer gastronomy. 

Stat Box

12.5% ABV 

25 IBU

Starting Extract: 24.9  Finishing Extract: 3.0 

Malts: North American 2-Row, Cara-Red, Aromatic, Special B, C-60, Wheat

Hops: Sterling

Special Guests: Demerara Sugar, Amber Belgian Candi Syrup, Dark Belgian Candi Syrup, Raisin Paste

Yeast: White Labs WLP-500 Trappist Ale

Production Size: 150 barrels (4650 gallons)

2011 Gravitation will begin shipping during the week of September 19, 2011.

Harvesting Farmhouse Ale

2011 Smuttynose Big Beer Series Release #5

New Hampshire has always been seen as a very grounded state and its residents are known for their pragmatism and practical view of the world.  These characteristics can also be found in the agrarian region around the Belgian-French border region, the birthplace of a loose family of beers known as “farmhouse ales.”  In fact, this salt-of-the-earth origins gives farmhouse ales a unique breadth of permissiveness not seen in any other beer style.

While most beer styles are quite rigidly defined, saisons and biere de gardes (the two recognized styles of farmhouse ales) can use nearly any type of grain, hop or spice; some expressions are sweet and floral while others can be bitter and dry.  The style’s permissiveness arose from necessity.  Farmers would brew these beers with whatever ingredients they had on hand to provide refreshment and nourishment for “Saisonnaires,” seasonal farm hands who provided extra labor during the growing and harvesting seasons. 

The brewers at Smuttynose have been most captivated by the unique yeast strains that imbue saisons and biere de gardes with their signature characteristics.  When brewing Smuttynose Farmhouse Ale,  our staff supplements the natural enzymes found in the malt with an extra dose of amylase, which breaks complex sugars into simple, fermentable ones.  This means nearly every bit of starch has been converted to sugar and consumed by the yeast during fermentation.

As with past releases, the 2011 expression of Farmhouse Ale is a strong, unspiced saison, but it has been tweaked a bit.  We dropped the starting gravity from 17º Plato to 15º Plato, which means there are less sugars in the wort at the start of fermentation.  This results in a slightly less alcoholic beer, but fret not dear readers; the beer tastes better!  By reducing the alcohol presence, the other subtle flavors can mingle together to create a delicate, nuanced flavor experience.

Stat Box

8.2% ABV

15 IBU

Starting Extract: 15ºPlato  Finishing Extract 0ºPlato

Malt: Pilsner, Aromatic, Wheat

Hops: Warrior-Bittering, Liberty and Sterling-Finishing

Special Guests: Cane Sugar-to lighten the body, Amylase Enzymes-to increase fermentability

Yeast: White Labs Belgian Saison I  WLP565 

Production Size: 150 barrels (4650 gallons)

Farmhouse Ale has an immense versatility when introduced to food pairings.  Its subtle complexity means you can put it next to almost anything, except the most intensely flavored foods.  From traditional western European peasant foods like cassoulet, roasted fowl, root vegetables and pickled food stuffs to less obvious pairings like ceviche, sushi and brandade, chances are you can create a delicious pairing with whatever you have on hand as well!

In a brewery full of turophiles, we had no shortage of cheese pairings for such a versatile beer, but the best options were earthy, nutty and more firm in texture; cheeses like manchego, aged gouda and morbier 

We hope you enjoy our newest offering in the Big Beer Series.  Gravitation, our Belgian Quad, should be out in mid-September.

The Homunculus Cometh

The Homunculus Cometh!

2011 Smuttynose Big Beer Series Release #4

Homunculus, the newest addition to the Big Beer Series portfolio, is also the first beer to move up from our single-batch, draft-only Short Batch Series.  Inspired by “Houblon Chouffe” from Belgium’s Brasserie d’Achouffe, our beer was first brewed in 2007 and was called “The Gnome.”  This was a great name for an individual, draft-only release.  Once the decision was made to scale-up to a Big Beer size, we decided to change the name in respect of Achouffe’s branding and image.  We chose “Homunculus” not only because it’s loosely synonymous with “gnome,” but also because of the word’s absurdity.

So what is a Homunculus?  The term, Latin for "little human,” shows up in disciplines as diverse as psychology, alchemy, and biology.  As you can see from the label art, we were captivated by the biological roots of the term.  Before lenses could be ground and microscopes could be built (circa 1600), medieval scientists constructed many theories to explain the origins of human life.  “Preformationism,” widely accepted at the time, proposed that each new child grew from invisible, miniature versions of themselves (homunculi). 

Enough genetics, let’s hear about the beer!  Like the label says above, Homunculus is a hoppy, Belgian-style golden ale. A special yeast strain created a generous alcohol content of 9.9% a.b.v.  The simple grain bill of 2-Row, Weyermann Carahell, and some cane sugar lends some sweetness, but also a lightness of body.  Bravo hops are used exclusively at the beginning of the boil for a moderately aggressive 45 IBUs, while late boil additions of Sterling contribute a subtly spicy hop flavor.  We’ve already got the makings of one tasty beverage, but Homunculus' real moxie comes from its pungently aromatic dry-hopping.  We infused 150 barrels of beer (4650 gallons) with 176 pounds of Nugget hops and 264 pounds of Sterling hops.  That's nearly 3 pounds of hops per barrel of beer! 

We'll begin shipping Homunculus the week of July 11 and it should begin appearing in stores not long after that.  

Stat Box

9.9% ABV

45 IBU

Starting Extract: 20˚ Plato   Finishing Extract: 2˚ Plato

Malt: North American 2-Row, Weyermann Carahell

Hops: Bittering-Bravo, Flavor-Sterling, Dry-Nugget and Sterling

Yeast: White Labs Trappist Ale Yeast, WLP-500

Special Guests: Cane Sugar, to lighten the body.

Production Size: 150 barrels (4650 gallons)  

Homunculus should pair well with a wide range of dishes.  Its juicy fruit character will accentuate earthy foods like terrines and pâtés, sausages or hearty stews.  Homunculus also has enough acidity to stand up to white, creamy pasta sauces and grilled salmon.  For cheese courses, we suggest nearly any choice except blue cheeses.

Smuttynose Short Batch #12: Noonan

These days, new beer styles and sub-styles seem to pop up every few months, especially if you include barrel-aged variants.  The Black IPA has enjoyed a current wave of trendiness but there's nothing new about the style.  The first batch of Black IPA was brewed on December 4, 1994 by Greg Noonan and Glenn Walter, at the Vermont Pub and Brewery in Burlington, VT.  Despite a West Coast attempt to appropriate the style and name it "Cascadian Dark Ale," we're calling our expression of the style what it is- a black IPA.


 We've named Short Batch #12 "Noonan," in memory of Greg, who passed away on October 11, 2009 of lung cancer.  Greg was many things in the brewing community; teacher, author, grassroots activist and founder of three New England brewpubs, The Vermont Pub and Brewery, Seven Barrel Brewery, and Amherst Brewing Company.  Greg literally wrote the books on Scotch Ale and Lager Brewing and was part of the earliest, pioneering generation of New England brewers (which includes Greg's friend, our own Peter Egelston), opening the VPB with business partner Steve Polewacyk in 1988.  The brewing community was genuinely shocked when news of Greg's passing hit.  He hadn't told anyone about his lung cancer diagnosis, so it all seemed very jarring and sudden.  Our staff had always enjoyed talking with Greg during trips to Burlington each summer for Vermont Brewers Fest, so the decision to name our Black IPA after Greg was made without objection.  Over the last few years, the Black IPA has begun to appear everywhere from San Diego to Copenhagen.  Now we're ready to share our expression at this paradoxically-named beer style.

The main challenge when formulating a Black IPA is how to get the black color without making the beer too heavy and acrid.  Dark color in beer is often derived from additions of heavily roasted, and sometimes burnt, malt.  The darker the beer, the more dark malt you need, but you also run the risk of making the beer too astringent.  We knew we could get the hopping right, we just had to get enough color in the beer without turning it into a really hoppy porter.  We brewed a few test batches (one of which even made it on tap in our tour nook) before we got the color/flavor balance where it needed to be.

What we've ended up with is a light-bodied, non-acrid, dark-colored 6.5% beer with plenty of hop flavor and aroma.  Magnum hops contribute an elegant and refined bitterness that parallels the reduced astringency.  The late boil additions of Bravo and Sterling contribute a spicy, piney flavors that stop just short of being out of proportion.  Despite all the tasty hopping, Noonan's light IPA-style body makes this beer refreshing, something you don't normally find in a dark beer.

We packaged all 25 barrels of Noonan into (31) 15.5 gallon kegs, (36) 5.16 gallon kegs, and one firkin, that's on its way to the Great British Beer Festival as I type this blog post.  Domestic shipments will begin shipping in mid-July.  We have no plans to bottle Noonan at this point in time.

SSB #12, "Noonan" Stat Box

Malts: 2-Row, Crisp Pale Ale, C-60, Aromatic, Black, Carafa II

Hops: Magnum, Bravo, CTZ

Dry Hops: 44# Nugget, 44# Glacier  

Starting Extract 15°Plato

Finishing Extract 3.2°Plato

75 IBU

6.5% ABV  

Mermaid Madness with Dixie von Trixie and Mayor McSmutt

Coney Island has long been home to the off-beat, the unusual and occasionally, the tawdry.  Just down the list after sideshows, the Nathan's Hot Dog Eating Championship, and the home turf of The Warriors, you'll find that Coney Island is home to the annual Mermaid Parade.

The Mermaid Parade, to quote Wikipedia, "is a lively and welcoming ocean-themed event open to everyone."  From what I can gather though, that doesn't quite seem to do the event justice.  Participation is open to anyone and each year there are celebrity grand marshalls as well as a Mermaid Ball that takes place at the New York Aquarium. The first parade took place in 1983 as both an homage to the old Coney Island Mardi Gras Parades, as well as a signal of the beginning of the summer season.  Participants often number in the thousands and attendance has totaled over 100,000 in the past.  The parade is also famous for it's scantily clad merfolk.

Thanks to Pat Fondiller, bon vivant and President of the Smuttynose NYC Chapter, we'll be entering Smuttynose's first ever parade float in this year's event.  Pat himself will be dressed as King Neptune, while Dixie von Trixie, mermodel from the Star Island Single label, will reprise her role as mermodel du jour.  They'll be rolling around in our custom decorated Smuttynose truck.  Dixie says this has been a dream of hers for many years and we're thrilled to make it come true.

The parade isn't the only event though.  We'll be hosting a pre-parade, Mermaid Awareness Pub Crawl on Friday June 17 around Brooklyn.  Pat and Dixie will be leading thirsty, seal-clad hordes around to some of the finest grog shops in Brooklyn. Here's the schedule:

5:30 Dinner at The Farm On Adderley
7:00-8:45 Happy Hour at Sycamore Bar and Flowershop
9:00 The Double Windsor
10:00 Mission Dolores


Saturday June 18 is the Parade itself, followed by the ticket-only Mermaid Ball.  After a few waltzes, Mayor McSmutt, Dixie von Trixie and company will be heading back to Park Slope, Brooklyn for more flippered hi-jinx.  Festivities will begin at The Gate and then continue on to Freddy's Bar, South, The Black Horse Pub, 200 5th, Bierkraft (right in Peter Egelston's old stomping grounds), and High Dive.

We hope you'll join us and sup a few pints of Star Island Single, the unofficial beer of the Coney Island Mermaid Parade.  

Hello, My Name is Joe.

Joe Grotto, by the Smuttynose Swamp

We'd like to welcome Joe Grotto to the Smuttynose Sales Staff.   He'll be taking the reins as our Eastern New England Field Manager, overseeing all things Smutty in Rhode Island, Connecticut, and Eastern Massachusetts.  Joe's experience on the other store of the retail counter, should prove valuable and we can't wait to see what he does.

Since he's only been with us for a day and a half, we couldn't really write a funny bio for Joe, so here he is in his own words:

Mr. Grotto was born near Chicago, spending his formative years amongst loud music, sausage, Italian beef, real pizza and Old Style. Halfway through high school, his migration east began with two years in Pittsburgh spending time with loud music, pierogies, fries in sandwiches and salads, and Iron City. Amherst was next, with a four year tenure at UMASS resulting in a BA in Philosophy and some quality time spent with the finer things in life: loud music, cheap beer, and burritos. After realizing the futility of having earned a BA in Philosophy, he figured it was best to go to graduate school. So off to Boston - Somerville, actually - and Emerson College for a MA in Visual and Media Arts and more loud music, more burritos and, finally, great beer and booze. After graduation in 2003, he became the full time beer buyer at Liquor World in the Porter Square neighborhood of Cambridge and has since signed on with Smuttynose in the spring of 2011. Joe currently enjoys his music loud, his beer craft and his booze in general. Joe still lives and loves in Somerville. He also loves Somerville. When not peddling Smutty, Joe spends his time with his lovely bride-to-be Krista and their two handsome cats Ruby and Spencer as well as playing bass very loudly with Boston's very loud Motherboar.


And here's Motherboar at Great Scott in Allston, MA playing Grillin' and Killin'.    Please note the bass player.  That's Joe.

What's Golden, Malty, and Frequently Seen With Goats?

Nearly three months after its brew day, Smuttynose Maibock is bottled and conditioning in our warehouse.  Maibock is the third Big Beer release of 2011 and marks the second time we've run 22-ounce bottles on our new filler.  This year's release tips the scales at 8.7% abv and will begin shipping out the week of May 9.

Maibock was decoction mashed just like every other year and this traditional German technique really pulls some extra deliciousness to the front of this beer.  The rich, almost grapey malt character pairs amazingly well with Herbs de Provence Chevre from New Hampshire's own Heart Song Farm, one of the pairings we'll be featuring in our "Granite State of Mind" salon at the year's SAVOR event in Washington DC.  If you won't be able to attend the event, we suggest pairing Maibock with traditional German pork dishes, wursts, schnitzels, and so on.

Finally, I can share that we'll be brewing Homunculus during the second week of May.

Cheers,

JT