(Boston, MA) – Harpoon Brewery has received approval for a new harvest beer, Dôcesná.
You are looking at Session #38 in the 100 Barrel Series. This Czech Hop Harvest Ale will replace Glacier Wet Hop Harvest Ale, the fall release from the past few years. Availability is from mid-August to mid-November. Spruce Ale will follow it as Session #39.
“Using Sládek hops, this medium bodied, deep chestnut ale was inspired by Dôcesná, the Czech hop harvest festival.” ABV: 6.1%, IBUs: 35, OG: 15.2. 22 oz. and draft.
Another new Harpoon beer, UFO Pumpkin, will actually slip onto shelves before this beer at the beginning of August (through October).
“Imagine a pumpkin vine wound it way in a field of barley, and a brewer harvested it all to make a beer. Add Northwestern hops and a blend of spices, and you’ve got UFO Pumpkin. The malt combination provides a smooth body and slightly sweet flavor which balances perfectly with the earthy notes derived from the pure pumpkin. And, like all of our UFO beers, UFO Pumpkin is unfiltered so all the wonderful flavors are right there in your glass.” ABV: 5.9%, IBUs: 20. 6-packs and draft.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Boston, MA) – Some news and notes out of Harpoon Brewery…
First off, here is the official write-up for the brewery’s upcoming 100 Barrel Series release, Rich and Dan’s Rye IPA, due in late May in 22s and on draft:
Brewing our Rye IPA has given us the opportunity to reflect on 25 years of Harpoon…and yet another excuse to have a pint or two of beer together on the brewhouse floor. As all good partnerships ruire give and take, we went back and forth on the specifics of this unfiltered Rye IPA. In choosing this style, we pooled our individual ideas and preferences to create something that we would both enjoy and, we hope, something that you will enjoy as well.
We brewed the beer with our proprietary yeast – the same yeast we’ve used since first brewing Harpoon Ale- and some relatively new malt and hop varieties. The combination of Pale, Maris Otter, Rye, Caramel 60, Flaked rye, and Vienna yield a complex malt body that stands up to the spiciness of the rye and the pronounced hop flavor. The rye also adds a reddish hue to the beer. The kettle additions of Centennial, Willamette, and Chinook, and the dry hop addition of Falconer’s Flight add a multidimensional hop character. This beer has a fruity, subtly spicy aroma, a full mouthfeel, and a dry finish.
We brewed this beer together to celebrate 25 years of Harpoon and as a toast to you for making more than two decades of brewing craft beer in New England so great.
Rich Doyle and Dan Kenary
Harpoon Co-Founders and Brewers of Rich and Dan’s Rye IPA
Harpoon got label approval for Leviathan Imperial Rye (4-packs and presumably draft) which is scheduled to debut in June. Uber-Bock was originally slated for April so don’t be surprised if this is slightly pushed back.
Harpoon released some year-to-date growth numbers internally:
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Boston, MA) – Some news and notes out of Harpoon Brewery…
First off, here is the official write-up for the brewery’s upcoming 100 Barrel Series release, Rich and Dan’s Rye IPA, due in late May in 22s and on draft:
Brewing our Rye IPA has given us the opportunity to reflect on 25 years of Harpoon…and yet another excuse to have a pint or two of beer together on the brewhouse floor. As all good partnerships ruire give and take, we went back and forth on the specifics of this unfiltered Rye IPA. In choosing this style, we pooled our individual ideas and preferences to create something that we would both enjoy and, we hope, something that you will enjoy as well.
We brewed the beer with our proprietary yeast – the same yeast we’ve used since first brewing Harpoon Ale- and some relatively new malt and hop varieties. The combination of Pale, Maris Otter, Rye, Caramel 60, Flaked rye, and Vienna yield a complex malt body that stands up to the spiciness of the rye and the pronounced hop flavor. The rye also adds a reddish hue to the beer. The kettle additions of Centennial, Willamette, and Chinook, and the dry hop addition of Falconer’s Flight add a multidimensional hop character. This beer has a fruity, subtly spicy aroma, a full mouthfeel, and a dry finish.
We brewed this beer together to celebrate 25 years of Harpoon and as a toast to you for making more than two decades of brewing craft beer in New England so great.
Rich Doyle and Dan Kenary
Harpoon Co-Founders and Brewers of Rich and Dan’s Rye IPA
Harpoon got label approval for Leviathan Imperial Rye (4-packs and presumably draft) which is scheduled to debut in June. Uber-Bock was originally slated for April so don’t be surprised if this is slightly pushed back.
Harpoon released some year-to-date growth numbers internally:
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
Harpoon Brewery and Island Creek Oysters brew a limited edition Oyster Stout
Boston, MA (January 19, 2010) – On Thursday, January 21st, Harpoon brewer Katie Tame will begin brewing the 30th installment of the Harpoon 100 Barrel Series, the brewery’s line of limited edition beers.
Joining Katie on the brewhouse platform will be Skip Bennett, owner of Island Creek Oysters, shucking hundreds of freshly harvested oysters straight from Duxbury Bay to add to the brew. The Harpoon Brewery and Island Creek Oysters have teamed up to create the Harpoon 100 Barrel Series Island Creek Oyster Stout. This beer represents a celebration of New England as it incorporates local, quality oysters from Duxbury, MA paired with fresh, handcrafted beer brewed in Boston, MA.
The one-of-a-kind, limited-batch creation has a rich body and a smooth feel derived from a combination of roasted barley and chocolate rye malts. The roasted notes of the stout blend beautifully with the briny, mineral flavors of Island Creek Oysters, which were added to the brew moments after being harvested in Duxbury Bay. An addition of hops adds a hint of bitterness and aroma to balance the sweetness from the malt combination. This beer is best enjoyed in a pint glass with a plate full of Island Creek Oysters.
Brewed by Harpoon Brewer Katie Tame using Island Creek Oysters harvested by Founder, Skip Bennett, the idea of the Island Creek Oyster Stout was created organically after years of sharing freshly harvested oysters over locally brewed pints of beer together. Historically, oysters have had a long association with stouts. One theory suggests that the pairing originated centuries ago in an old English town with a plethora of great breweries and oysters.
“Everyone at Island Creek Oysters is honored to have this opportunity to partner with our friends at the Harpoon Brewery after years of working together and create something unique that we’re all so proud,” explained Skip Bennett. “To be able to continue to partner with a like-minded brand that sources local ingredients and has strong ties to the community is truly a pleasure.”
“It is exciting to work with the people at Island Creek who, like us, are enthusiastic and passionate about the freshness and quality of their product,” remarked Katie Tame. “This beer is not only a merging of two great New England offerings, it is also a merging of history. Stouts have long been paired with oysters, though seldom brewed with them. This is our contemporary twist on an age-old tradition. We hope beer and oyster lovers have as much fun drinking it as we had brewing it.”
The Harpoon 100 Barrel Series Island Creek Oyster Stout will be available in early February 2010 in 22 oz. bottles and on draft at select retailers and restaurants throughout New England. This beer is best enjoyed in a pint glass with a plate full of Island Creek Oysters.
About Island Creek Oysters
Skip Bennett, owner and founder of Island Creek Oysters, planted his first oysters in 1992 after three years growing quahogs in Duxbury Bay. After years of trial and error, and some undeniably delicious oysters, Island Creek Oysters has grown into one of the largest and most reputable aquaculture businesses in the US, selling nearly five million oysters a year around the world. Intense care is given to every step of the process; from hatchery to harvesting. Because of Island Creek’s commitment to excellence, the National Shellfish Association named Island Creek Oysters the best oyster in America. For more information, or to purchase oysters for home delivery, please visit www.islandcreekoysters.com.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
