Our intern Zach Bodah started yesterday giving us the extra set of hands that are truly needed in the summer time. He is from the American Brewers Guild program and his beer education will be completed here at the Portsmouth Brewery. Come in and say hello to him if you get a chance.
Beer wise the Wild Thang is gone and been replaced with our Hefewiezen. This is a traditional German style Hefe with the banana and clove esters created during fermentation. Remember No F.L. The lemon will cover up the beautiful nuances. The cask is Oatmeal Stout dry hopped with Columbus. Personally one of my favorite casks we make here. The columbus add a earthy spiciness that works so well with the oatmeal stouts mouth coating roast character.
Tod asked what was in my radar. Well I am hoping to be able to get another chance to make the Barleywine this year to tweak the recipe one step closer to perfection. I am going to try a home brew batch of Gruit and see how it turns out. But I am still searching for a few key ingredients. Dose anyone know where I can find Marsh Rosemary or Labrador Tea? If we like the outcome we will scale it up to a batch here and hopefully have it out for the fall.