(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.

Harpoon Dôcesná joins 100 Barrel Series, more UFO Pumpkin details

[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

Other brewery notes:

Harpoon Leviathan Uber-Bock just hit shelves this past week.

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:

• Harpoon IPA is up 12%
• Harpoon’s seasonals are up 57%
• Harpoon’s variety packs are up 14%

Harpoon Brewery Update: Rich and Dan’s Rye IPA, Leviathan Imperial Rye

[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

Other brewery notes:

Harpoon Leviathan Uber-Bock just hit shelves this past week.

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:

• Harpoon IPA is up 12%
• Harpoon’s seasonals are up 57%
• Harpoon’s variety packs are up 14%

Harpoon Brewery Update: Rich and Dan’s Rye IPA, Leviathan Imperial Rye

[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!]

Some Avery Brewing and Harpoon Brewery news…

In the past day or so, each brewery got two new approvals.

For one, Harpoon got approval for Uber-Bock and Island Creek Oyster Stout. According to the brewery’s website, Uber-Bock, at 9% ABV, will be released in April and Island Creek Oyster Stout should be released in May. What’s interesting about the stout is that the brewery was supposed to release a Founders Beer as #36 in the 100 Barrel Series. Perhaps that idea has been canned or the brewery plans to release the Founders Beer outside of the 100 Barrel Series.

On the Avery front, the brewery’s so-called Demons series is getting a facelift. Featured here are Mephistopheles’ Stout and Samael’s Oak-Aged Ale.

Harpoon Uber-Bock approved, new labels for Avery

[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) – This week, the Harpoon Brewery released the latest installment of their 100 Barrel Series, Harpoon Catamount Maple Wheat. This is the 35th offering from Harpoon’s 100 Barrel Series, the brewery’s line of unique, handcrafted limited batch beers. The Catamount Maple Wheat was brewed using pure Vermont maple syrup.

Catamount Maple Wheat is a full-bodied, smooth wheat ale. The original version of this beer was brewed in the winter of 2009 by Harpoon Vermont sales representative John Baker. Harpoon brewer Brett Simmons based his 2011 version on John’s recipe, with some tweaks to make it his own. It is brewed with a combination of wheat malt, pale malt, caramel malt, and mildly hopped with Willamette. The balance of malts and hops allows the distinct flavor and aroma of real Vermont maple syrup to take the lead. The maple sweetness and body that blankets this velvety amber beer showcases one of New England’s most beloved traditions.

“I was pleased to have the opportunity to brew the 2011 edition of Catamount Maple Wheat,” says Brett Simmons, Harpoon brewer of this 100 Barrel Series beer. “As a Vermonter, it’s nice to be able to utilize ingredients that are produced locally.” The maple syrup used in the beer was sourced from Baker Farm in East Dummerston, VT – the family farm of John Baker – and Scrag Mountain Sugar House in Waitsfield, VT.

“The maple syrup from local farms, adds subtle caramel and maple notes and provides a wonderful natural sweetness and soft mouthfeel. To balance out the sweetness we used Willamette hops, which have low IBU’s and a mild aromatic profile. This hop varietal allowed the maple syrup to remain at the forefront. The color of the Grade B syrup and caramel malts give this beer a stunning deep amber color,” Brett added.

The Catamount Maple Wheat is an ode to the state of Vermont and the craft beer drinking culture that thrives there. In June of 2000, Harpoon purchased a brewing facility in Windsor, VT and brews roughly 40% of their annual barrelage in the state. Visitors are welcome daily to visit the brewery in Windsor and sample Harpoon’s locally-brewed beers straight from the source.

Harpoon introduced the 100 Barrel Series in 2003 to showcase the individual brewing talents of their brewers. Every couple months, a different Harpoon brewer is invited to choose a style of beer, formulate the recipe, and brew the beer. That brewer’s signature can be found on the bottle label. The beers in the series are one-offs; they are brewed in limited batches and are available only until the batch sells out. Since the series began in May of 2003, 35 different styles of beer have been brewed. For a complete list of beers that have been released as part of the 100 Barrel Series, visit www.harpoonbrewery.com.

The Harpoon 100 Barrel Series Catamount Maple Wheat is available in 22 oz. bottles with limited draft availability.

Brett suggests pairing the Catamount Maple Wheat with pork tenderloin, barbecue, crème brulee, and vanilla ice cream topped with warm Vermont maple syrup.

Harpoon 100 Barrel Series Catamount Maple Wheat Beer Specifications:
ABV: 6.75%
O.G.: 15.9
I.B.U.: 20
EBC: 40

About the Harpoon Brewery:
The Harpoon Brewery was founded by beers lovers, Rich Doyle and Dan Kenary. In 1986 Harpoon was issued Brewing Permit #001 by the Commonwealth of Massachusetts, since it was the first brewery to brew commercially in the state after a dormant period of about 25 years. Harpoon’s line of craft beer features its award-winning IPA and UFO Hefeweizen beers, along with four special seasonal selections. In 2000 Harpoon purchased a second brewery in Windsor, VT, making Harpoon the 10th largest craft brewer in the US. Harpoon has since introduced two lines of limited edition beers, the 100 Barrel Series and the Leviathan Series, as well as the all-natural Harpoon Cider made from freshly pressed, local apples. For more information about Harpoon beers and visiting the breweries, visit www.harpoonbrewery.com.

Harpoon Brewery releases Catamount Maple Wheat

[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) – Harpoon Brewery has selected a new seasonal to appear in its summer mixed 12-pack.

Harpoon Bohemian Pilsner will join Harpoon Summer Beer, Harpoon UFO White and Harpoon IPA in the variety pack appearing in April. Availability for the package is expected to run through August. Bohemian Pilsner will not be sold separately.

Harpoon has dabbled in this style twice now having released Bohemian Pilsner as part of the 100 Barrel Series in 2006 and Leviathan Big Bohemian Pilsner in 2009.

Neck label: “Our Bohemian Pilsner is crafted using traditional Czech hops and an authentic Bohemian Pilsner yeast. This crisp, clean beer is a refreshing summer brew.”

Harpoon Bohemian Pilsner added to 12-packs

[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) – A production crew is making the trek to Harpoon Brewery tonight.

That’s right. With the recently-announced BREWED already signed and sealed, there’s word of another television show possibly in the cards, this time on The History Channel. Here’s the scoop:

“On Tuesday, August 3rd, filming for a brand new History Channel pilot about beer will take place in the Harpoon Brewery tasting room in Boston. Two pairs of homebrewers have been challenged to recreate a very special beer from history. A panel of professional beer experts (including award-winning beer writer Kerry Byrne, Brooklyn Brewery’s Garrett Oliver, and Harpoon’s very own Chief Brewing Officer Al Marzi!).” People in the studio audience, which has already been selected for tonight’s filming, will also be called on to judge their efforts and vote on which beer they prefer.

This is just a pilot and there’s no contract for a series (yet?) to my knowledge. Harpoon Senior VP Marketing, Charles Storey, confirmed that if all goes well that he expects the episode to air in November. Storey was unable to comment about the larger scope and implications of the project but if this were to turn into a series, it would likely be filmed at various breweries across the country.

Chalk this one up as “developing” for now.

Filming for History Channel beer show pilot commences at Harpoon Brewery

[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 (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.

Harpoon Island Creek Oyster Stout debuts next month

[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!]