Real quick:
+ Stone Double Bastard 2008 22oz and 3 liters!!!! (CA)
+ Fuller's Vintage Ale 2008 (England)
+ Pennichuck (NH) Ginger Pilsner, IPA, "Pail Ale," & Schwarzbier 220z's, and Ponzharnik (Espresso vanilla stout aged in whiskey barrels), Scottish Ale 1 liters
+ Smuttynose Big Beer Series Scotch Ale 22oz (NH)
+ Harpoon 100 Barrel Series Rauchfetzen 22oz (VT/MA)
+ Harpoon Leviathan Series Baltic Porter 4 packs (VT/MA)
+ Farnum Hill Extra Dry Sparkling Cider 750mL and a limited series one too! (NH)
And CHAUCER'S Meade (England) is back in VT! Both the standard and the Raspberry mead. Located below the cider section on the left as you head towards the beer room.
Showing posts with label Farnum Hill. Show all posts
Showing posts with label Farnum Hill. Show all posts
Friday, November 21, 2008
Thursday, November 13, 2008
Ciders!
Just got back from having dinner at American Flatbread in Burlington. Great food, and really awesome service. Jeff, their bar manager, had tipped me that they're pulling Farnum Hill's Kingston Black 2005 cider on cask, so I had to swing through to see what was what. A single apple varietal vintage cider - how could I resist? I've never had a single varietal cider, and it was an interesting and enjoyable experience. A pale golden straw color, almost no carbonation, damn near bone-dry, and nice and tart! I now know what Kingston Black cider tastes like, and feel like a better person for it. Swing through and check it out. It's on cask, so don't miss it at the bottom of the draft chalk board.
On a quick sidenote, I'd like to put it out there that Paul, the brewer at Flatbread Burlington Hearth, is perhaps one of the best brewers that I've had the pleasure of meeting. He plays with so many very different brewing styles that it's mind-boggling, but somehow manages to make them all true to form. Munich Helles, Rauchbier, and Kolsch, all distinct and show the telltale signs of the German brewing tradition. Tripel, Saison, Black Saison (yeh!), Belgian-style through and through. London Calling, Black Cat Porter - Oh, it's U.K. alright. Not many brewers can brew so many very different styles and make them all come out right, but Paul is one for the books.
Ok, back to ciders: Woodchuck released a limited-edition oak aged cider recently. I got into a bottle and was quite surprised. It's a little clunky, and very heavily influenced by oak. I thought for sure that it was aged in bourbon barrels (vanilla bean all over this one), but I checked their press release and it sees American and French oak. Not sure if it's barrel's, chips, staves or what, but it's interesting and one of their better releases.
And for the coup de grace, J. K. Scrumpy's Organic Farmhouse Cider. If you haven't tried this one, you really should. Fairly sweet (to most people), but with a beautifully textured body, almost unfiltered-feel of freshly pressed cider, this one is a crowd pleaser. Owned by John Koan, family-run farm since the mid-1800's, and Bruce Wright of Wetten Imports, this is one of the best ciders I've had. It's drinkable, fresh-tasting and produced in a manner respectful of the land and the farm. (I often compare it to Cold Hollow's Fall Blend cider that you can buy in the grocery stores around here.)
And two more ciders will be joining our store tomorrow: Babycham Pear cider from the U.K., and Sam Smith's Organic cider, U.K. as well.
On a quick sidenote, I'd like to put it out there that Paul, the brewer at Flatbread Burlington Hearth, is perhaps one of the best brewers that I've had the pleasure of meeting. He plays with so many very different brewing styles that it's mind-boggling, but somehow manages to make them all true to form. Munich Helles, Rauchbier, and Kolsch, all distinct and show the telltale signs of the German brewing tradition. Tripel, Saison, Black Saison (yeh!), Belgian-style through and through. London Calling, Black Cat Porter - Oh, it's U.K. alright. Not many brewers can brew so many very different styles and make them all come out right, but Paul is one for the books.
Ok, back to ciders: Woodchuck released a limited-edition oak aged cider recently. I got into a bottle and was quite surprised. It's a little clunky, and very heavily influenced by oak. I thought for sure that it was aged in bourbon barrels (vanilla bean all over this one), but I checked their press release and it sees American and French oak. Not sure if it's barrel's, chips, staves or what, but it's interesting and one of their better releases.
And for the coup de grace, J. K. Scrumpy's Organic Farmhouse Cider. If you haven't tried this one, you really should. Fairly sweet (to most people), but with a beautifully textured body, almost unfiltered-feel of freshly pressed cider, this one is a crowd pleaser. Owned by John Koan, family-run farm since the mid-1800's, and Bruce Wright of Wetten Imports, this is one of the best ciders I've had. It's drinkable, fresh-tasting and produced in a manner respectful of the land and the farm. (I often compare it to Cold Hollow's Fall Blend cider that you can buy in the grocery stores around here.)
And two more ciders will be joining our store tomorrow: Babycham Pear cider from the U.K., and Sam Smith's Organic cider, U.K. as well.
Thursday, September 25, 2008
Beverages of the Gods
Unexpected new things have graced our boisterous beer shelves from Delaware this week. The widely anticipated release of Dogfish Head's Theobroma (750mL) was under my radar, and I was surprised to get a photo-text of the new beer from co-owner, George, late Tuesday evening. Theobroma is an attempt to recreate some of the ancient South and Central American beverages that incorporated cocoa, honey, and alcohol. From the official D.H. website:
"This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Head’s Theobroma (translated into 'food of the gods') is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds)."
I cracked a bottle last night and let me tell you, that is one flavorful beer! It's a pale amber color, with a stiff white head, that leaves a slight lacing. The body is rather light, but the flavor of the cocoa and the chilies really come across. I was amazed at the drinkability - light body, huge flavor makes for an enjoyable experience.
+Also from Dogfish Head, Palo Santo Marron, a "brown ale" aged in palo santo wood casks. Calling this beer a brown ale is like calling Stone's Imperial Russian Stout a brown ale. This beer is dark and lush. Perhaps one of the most complex beers I've ever had! Check out my BeerAdvocate.com review for more (my handle is SFLpunk).
+90 minute IPA is back!
New Michelob beers are in (Pale Ale & Dunkelweiss), part of AB's push to break into the "craft beer" profits. And the widely advertised Budweiser American Ale is also out on the shelves.
Other news:
+Otter Creek has announced that they will be adding an IPA to their line-up, and the next stops on the World Tour Series will be a Belgian Double White (their first step into the high alcohol world), an Imperial Stout, and then an Imperial Pilsner. No release dates yet.
+Belgian brewery Bavik's "Petrus Golden Tripel" 750mL will be in for this weekend.
+Delirium Tremens will return this Friday (hopefully)
+We're in talks with Farnum Hill Cidery to plan a cider tasting in the near future. We'll also be picking up their whole line of sparkling and still ciders this week.
+BLOWOUTS: Stone Coast Knuckleball 6 packs & 420 IPA 12 packs, Labatt Heritage Classic 6 packs ($2.99+), Mike's Light Hard Tea 6 packs ($1.99+).
"This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Head’s Theobroma (translated into 'food of the gods') is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds)."
I cracked a bottle last night and let me tell you, that is one flavorful beer! It's a pale amber color, with a stiff white head, that leaves a slight lacing. The body is rather light, but the flavor of the cocoa and the chilies really come across. I was amazed at the drinkability - light body, huge flavor makes for an enjoyable experience.
+Also from Dogfish Head, Palo Santo Marron, a "brown ale" aged in palo santo wood casks. Calling this beer a brown ale is like calling Stone's Imperial Russian Stout a brown ale. This beer is dark and lush. Perhaps one of the most complex beers I've ever had! Check out my BeerAdvocate.com review for more (my handle is SFLpunk).
+90 minute IPA is back!
New Michelob beers are in (Pale Ale & Dunkelweiss), part of AB's push to break into the "craft beer" profits. And the widely advertised Budweiser American Ale is also out on the shelves.
Other news:
+Otter Creek has announced that they will be adding an IPA to their line-up, and the next stops on the World Tour Series will be a Belgian Double White (their first step into the high alcohol world), an Imperial Stout, and then an Imperial Pilsner. No release dates yet.
+Belgian brewery Bavik's "Petrus Golden Tripel" 750mL will be in for this weekend.
+Delirium Tremens will return this Friday (hopefully)
+We're in talks with Farnum Hill Cidery to plan a cider tasting in the near future. We'll also be picking up their whole line of sparkling and still ciders this week.
+BLOWOUTS: Stone Coast Knuckleball 6 packs & 420 IPA 12 packs, Labatt Heritage Classic 6 packs ($2.99+), Mike's Light Hard Tea 6 packs ($1.99+).
Subscribe to:
Posts (Atom)
Posts
