Category Archives: Events

We hope you will join us as we celebrate our third anniversary this Saturday, March 18th from noon-7pm (normal open hours). We have a fun day planned, with a new beer, special previews, and some kegs from our cellar!

We’ve raided our cellar to have special taps on all day.  Our new sour red, Magnus, will be on tap, in anticipation of the bottle release scheduled for April 15th. Our brand new Klein Bruin will also be on tap. Klein Bruin is a sour brown ale, tart, bright and lemony with a toasty malt finish (the name means “small brown” in Dutch). We have just one log left of Pomology: Apricot, so that will be samples only, as well as Pomology: Cherry. (Don’t worry, this year’s batch of Pomology: Apricot has already been re-brewed and is aging!) With such a limited supply, some of the beers on tap will run out early in the day, but we have other beers lined up to fill those lines when that happens!

Our third anniversary glasses are a similar style to the glass from last year, with a new color and a year 3.  They are available at the brewery for $7. Tacos del Seoul will be on the patio, serving up their wonderful Korean/Mexican fusion, including some special menu offerings.  Our friend, The Professah, will be in-house spinning his eclectic collection of Reggae vinyl.

Opening Tap List:
(Samples + Growler (64oz) + Howler (32oz) Fills available unless noted)
1. Epiphany (Maine IPA)
2. Venture (Maine IPA)
3. Afterglow (American IPA)
4. Riverton Flyer (Pilsner) *Samples only, cans available
5. Burnside (Brown Ale)
6. Klein Bruin (Sour Brown)
7. White Cap (Barrel-Aged Wild Saison) *Howlers and Samples
8. Magnus (Sour Red) *Samples only
9. Pomology: Apricot (Sour Ale with Apricots – only one log!) *Samples only
10. Pomology: Cherry (Barrel-Aged Sour Cherry Ale – two logs) *Samples only
11. Forge 2015 (Russian Imperial Stout – one log) *Howlers and Samples

When some of those kegs kick, we’ll also have on Zuurzing (Sour Farmhouse) and Fading Light (Dark Ale with Brett, *Howlers and Samples).

* Special preview of Magnus on Friday night!  (That’s tonight!)

Our new canning line has been busy, and we’ll also have the following cans available to-go: Epiphany (small amount), Venture, Afterglow, Riverton Flyer, Bedrock and Burnside.  There is also a limited number of Dark Side Corruption (Oak-Aged Ale) and Mortimer (Stock Ale) bottles available to-go.

We are also excited to be introducing a new collaboration product in our merchandise area — fleece pullovers with the Foundation Brewing logo from local manufacturer, American Roots. These fleeces are 100% American-made, union-made in their small factory right here in Portland, Maine!

We hope to see you on Saturday!  Thanks for your support and enthusiasm for our beers throughout the last three years.

Cheers!
Team Foundation

Brewery Expansion and Summer Session Brewfest

As summer hits its stride in Maine, there are some great events happening this weekend and we hope you’ll join us. We also have some exciting new beer offerings on the horizon here at Foundation.

First, to answer the frequently asked question, yes, we will be able to increase production in the near future. Some of you already know we installed a third 30 barrel fermentation tank. We are happy to say that the first brew through the tank, a long overdue batch of Burnside, passed internal QC with flying colors. From the response in the tasting room this past weekend, you all agree! We are also looking to add two additional 45 barrel tanks in the coming weeks. We are very excited about this because it will allow us to produce some new beers we have been refining in the R&D Lab.

Back to this weekend, we would love to invite you to join us and our good friends from points north, Orono Brewing Company, at The Thirsty Pig in Portland the evening of Friday the 24th at 7pm. Orono will be bringing their A-game, and so will we. As many of you know, we love to experiment with yeast and how it changes the dynamics of beer. We’ve been itching to try a variation of Epiphany fermented with brettanomyces. Crazy you say? Delusions of Grandeur?!  Why yes, yes it is. Wanderlust, Burnside, and Epiphany will be flowing, as will Delusions of Grandeur. This will be a very limited release, so get to the Pig early if you want to have a chance to try it out.

MBG Summer Session2Friday night is covered, but what about Saturday? The place to be on July 25th is the Maine Brewers Guild Summer Session. If you are going to hit one brewfest this year, this is definitely the one. Not only is this your best chance to drink the most beer from Maine breweries, but we have also invited some of our friends from out of state to come and hang with us! We are excited to welcome Cambridge Brewing Company as our guest brewery at the festival. Check out the link for info on tickets and details about the many great breweries attending. In fact, it is going to be so awesome, we will be closing our tasting room for that Saturday so that the whole Foundation Brewing Company team can attend. For those of you who wanted to visit the brewery that day, we are sorry, and we encourage you to come to the festival. Trust us, it’s going to be a great time. Big party, on the water, with killer beer? Yes please!

Burnside on Coffee and the Foreside Tavern & Side Bar

Burnside and CoffeeCOFFEE.  A quick look around shows how deeply coffee has sunk into our culture. First thing in the morning, you grab a coffee. Coffee is what you drink at work to keep you going. It is what you drink when you are meeting with an old friend when grabbing a beer is not an option. Okay, I’ll admit it, … we have a coffee problem, which is that we just ran out and need more!

It is no accident that the taste of Burnside has strong coffee notes. We created this beer by talking about the flavors we were looking for in the glass, and worked backwards. With Burnside, we wanted to highlight the roasted notes, coffee and chocolate, with enough malt and caramel sweetness to bind everything together. However, we decided that it would be fun to give it even more of a punch. So, Burnside on Coffee was born.

We cold-brewed locally roasted premium coffee beans, which highlights the natural flavors of the coffee, but does not extract the bitterness. We then blended that coffee extraction heavily with Burnside. The final result is a smooth, delicious, rounded beer with deep coffee aroma and flavor throughout.

We made a special keg of this beer for our Meet the Brewers event tonight at the Foreside Tavern, in which we nearly doubled the amount of coffee added to Burnside, sure to make it even more amazing than the blend we served last weekend at the brewery.  The event runs from 5:30-7 pm tonight, and we would love to share a pint with you!

Cheers,
John & Joel

Beer Camp weekend tasting room specials

Black Tea with LemonThis is gearing up to be a fun and exciting weekend with Sierra Nevada Beer Camp right around the corner. The New England edition has 119 brewers coming and tickets are still available. Notwithstanding the quantity of beer available on Friday night at Beer Camp, we know that our tasting room visitors are going to want to try some great beers too. We have extended hours on Thursday, 12-6p, will be closed Friday for Beer Camp, and then our normal hours on Saturday (12-6p) and Sunday (12-4p).

This weekend, we will have a new installment in our Infusion Series on tap for our friends, as well as several other specials. Before getting into that, I need to say a special THANK YOU to Cynthia from Middle Intervale Farm for providing us with the basil for last week’s infusion. It was a big hit.

This week, we decided to try something new. A few weeks ago, Joel and Christie had a chance to a try several ciders from Far From the Tree and were very impressed. However, the one that really piqued their interest was the tea and lemon infused cider.

Grandma loved her strong, black tea

Grandma loved her strong, black tea

Black tea is something I grew up drinking. My grandmother was a big fan of black tea, and that was a trait she passed on to her daughters and grandchildren. Under her roof, a proper family meal had not finished its appropriate arc without everyone clearing the plates, and big pots of strong black tea being shared at the dinner table. For me, it has always felt like the appropriate end to a great meal. Also, all summer, my mother kept big pitchers of strong iced tea dosed with handfuls of mint or several slices of lemon for good measure in the fridge for us to enjoy. As Joel was telling me about the flavors of the cider, those memories from my childhood crept up in my head, and it was clearly something we had to try for the infusion series. So with a tip of the cap to our neighbors in Mass, and a big thank you to my grandmother Florence and my mother Irene, we decided to give this a try. For this infusion we used loose leaf Irish Breakfast Tea combined with fresh lemon zest. We hope you enjoy.

Since we know this is going to be a very exciting weekend with the Sierra Nevada Beer Camp in town, we decided to also prepare some of our ginger infused saison as well. What can we say, the ginger with our house yeast just works, and remains a very heavily requested infusion from our regulars.

We also have two hops varieties that were asking to be tried as a single dry hop. The first is the classic Tettnanger hop. One of the “noble” hops, their spicy character was a natural for us to use. The second is an Australian hop called Topaz. So far, we have had great fun with the Australian hops, and decided we should give this beauty a try as well.

We will be rotating these four beers through the tasting room this weekend in conjunction with Eddy, Blaze, and Wanderlust. We hope you get a chance to come in and give them a try, and have a great weekend!

Cheers, John

Expanded Summer Hours and Upcoming Events

Summer signage

Summer has kicked into high gear here in Portland, and as a result Foundation is expanding our Tasting Room hours to include Thursday afternoons from 3-6pm. In the Tasting Room we have all of our beers that you will find on tap throughout Maine, as well as some special brews that are only available in the brewery. Check back on our website before each weekend to see what we’ll be pouring. We offer both 32oz Howlers and 64oz Growlers, as well as glassware and soft goods.

Saturday night we’re taking over taps at Mama’s Crowbar with Austin Street Brewery (our One Industrial Way neighbor) on Munjoy Hill — always a fun place to be on a Saturday night. The next morning, we’ll be featured at the Second Sunday Beer Brunch at Sonny’s Restaurant in the Old Port from noon to 3pm. Beer, brunch and live music from Jerks of Grass. Forecast is for a beautiful Maine July weekend. We hope to see you out and around town!

Foundation joins the b.good local draft lineup

portland-bgoodLike a good burger? Like a good beer? Yup, we do too! That is why we are excited to invite you to b.good on Friday June 13th from 6-8pm to celebrate the addition of Blaze to their draft list. Locally sourced meat and veggies paired with local craft beer makes for a great combination. Blaze will be pouring, we will be hanging, and Monique Barrett will be performing! Stop in, say hello, and grab a bite. b.good will be giving away t-shirts as well as some of our coveted pint glasses for folks coming in to enjoy a fresh pint of Blaze, our Farmhouse IPA. b.good is at 15 Exchange St in the Old Port. We look forward to seeing everyone there!

Cheers,
Joel and John

Central Provisions & Foundation Brewing Company beer dinner

We would like to thank Chris and Paige Gould, Central Provisions’ proprietors, for inviting Foundation Brewing to a special beer dinner last Wednesday night. We knew we wanted to make something special for the event, so when we were working out the details, we asked what they would look for in a beer if they could create it themselves from the ground up. Chris and Paige suggested a beer to highlight caramelized and toasted flavors, something that would have some maltiness and body to it. Joel and John knew right away the beer for this job, and Burnside, our take on an English brown ale, was born.

Confit Pork Belly

Confit Pork Belly

Patrick, CP’s Bar Manager, developed a delicious Eddy Shandy to round out the beer offerings of Blaze, Eddy and Burnside. The Eddy Shandy was made using peach infused brandy, a house-made grenadine using Chinese Knotweed, and of course, Eddy, our Saison.

It was tough going, but we had to try all the beers with all the selected pairings (and then some) to make sure everything worked like we had hoped. The general consensus was that for John & Tina, the favorite dish was the Pasilla Chicken Tacos (radish, cotija, lime crema) paired with Blaze. Just to make sure, we had to order the dish twice! That said, the pork belly confit marinated in a reduction of Burnside was also stunningly good. Joel & Christie found instead that their favorite pairings were Burnside with the Caramelized Sheep’s Cheese, and the Eddy Shandy with a Key Lime Tart for dessert.

Chicken Tacos

Chicken Tacos

Thank you, Chris, Paige and the entire staff of Central Provisions, for a fabulous evening enjoying our Foundation beers in a marvelous and quintessentially Portland setting.

Open House, Mustard & Pickles

Two days ago, we hosted an open house.  We thought it would be fun to have our friends in the industry drop by, check out our space, and have some good eats.  It was great to share some food and beers with old and new friends alike, and we look forward to doing it again in the future.  Thank you again to everyone who came.  We continue to be amazed by the great people we have met and the sense of community that we have found.

One of the fun things for us when we host events like these is the excuse it gives us to play around in the kitchen.  We decided to make some quick refrigerator pickles with Eddy as a base, and a freshly ground spicy mustard with Blaze.  Several people asked us about the pickles and the mustard, so we decided to share the recipes. 

mustard and pickles

Eddy Pickles

Makes 2 pints, use wide-mouth canning jars

  • 4-5 pickling cucumbers (2 to 2-1/2 per jar)
  • 1-1/4 cups apple cider vinegar
  • 1-1/4 cups Eddy saison
  • 1 Tb. Pickling salt
  • 3 Tb. Dried malt extract (or substitute 2 Tb. white sugar)

For each pint jar:

  • 2 peeled and smashed garlic cloves
  • ¼ tsp crushed red pepper
  • ½ tsp black peppercorns

Wash the cucumbers, cut off the ends, and either slice into spears or discs. The ends of cucumbers contain an enzyme that will make the pickles mushy, so you always want to cut those off. In a large pot (preferably with a pouring spout), combine the vinegar, beer, salt and malt extract/sugar. Bring to a simmer. Wash your canning jars and lids, arrange jars on the counter and put garlic and spices in each jar.  Arrange pickles in the jars, packed firmly. It’s best to start by placing spears straight up along the outer edge of the jar and then packing the middle to get the most cukes in there without wasting space. Definitely use wide-mouthed jars as it’s difficult to get pickle spears in regular mouth jars. Pour the brine into each jar, leaving ½ inch of headspace.  Tap gently on the counter to release any trapped air bubbles. Put on the lids and allow to cool on the counter.  Then place in the refrigerator.  Let sit for a day or two in the refrigerator before eating, and then it’s best to eat them within a week or two.

Blaze Mustard – this recipe originated with the Beeroness, and was modified a bit.  If you have not had a chance to check out her blog, we highly recommend you do so.

  • ¼ cup dried brown Mustard seeds
  • 2 TBSP dried mustard powder
  • ½ cup Blaze (yes, you can use other IPAs, but why?)
  • ¼ cup apple cider vinegar
  • ½ tsp kosher salt
  • A few dashes of Tabasco or other hot sauce
  • ¾ tsp ground horseradish
  • 1 tsp honey

Mix the mustard seeds, mustard powder, beer, vinegar and salt and let sit covered on a counter for 8-12 hours.  Pour the mixture in a blender, and add the horseradish, honey, and Tabasco.  Blend until it thickens, and most of the seeds are blended, but you want to leave some whole, whatever looks good to your eye.  Keep refrigerated.  Makes about 8 oz. of mustard.  

Cheers, and thanks again!

John and Joel