Foundation Brewing Brick City Rauchbier Commemorates Portland’s Great Fire of 1866
Portland, ME (July 1, 2016) – Foundation Brewing Company in Portland, ME is releasing a special beer on Fourth of July weekend in its tasting room at One Industrial Way. This beer, named Brick City, is a Rauch, or Smoke Beer, created to pay homage to the City of Portland on the 150th anniversary of the Great Fire of 1866. On July 4 of that year, the celebrations went awry, and a fire broke out in the commercial district, sweeping through much of the city built on what current residents call the “Peninsula.” The fire destroyed a third of the city, killed two people, destroyed over 1,500 buildings and left 10,000 people homeless. The debris from the fire was used to build what is now much of the waterfront along Commercial Street and the Fore River, and all new construction in this area was of brick and stone to prevent future fires. This forever changed the city, creating the brick warehouses that make up the heart of the Old Port. To honor its rebirth, the City’s seal includes a phoenix and the motto “Resurgam” which means “I shall rise again.”
Brewed with beechwood smoked malt and Munich malt, and fermented with a lager yeast, Brick City pours a golden orange color. The aroma and flavor is of a pleasing smokiness overlaid with a warm malt presence, finishing clean and balanced. This beer would pair wonderfully with any smoked seafood or meats, or a nice cheddar or semi-soft cheese.
Brick City is a limited, small batch beer that will be available for tastings in the Foundation Brewing tasting room at One Industrial Way on Sunday, July 3rd from 12-5p and Monday, July 4th from 12-4p. Portions of the proceeds from sales of the beer will be donated to the Portland Fire Department.
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.
Friday 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!
Every day brings an opportunity to learn something new. We experiment with new ingredients, techniques, and ideas, constantly seeking to learn more. When that sudden spark of inspiration ignites the fuel provided by this quest, you have Epiphany.
We are proud to introduce Epiphany as our vision of what an IPA can be. We have been patiently working and experimenting, waiting for all of the pieces to come together. Our labors of experimentation and planning culminate in Epiphany. Juicy and fruity with undercurrents of pine, we indulged in our desire to create an IPA that personifies the vivid flavors that can be coaxed from the hop cone, painted on a canvas of soft malt that allows the flavors to shine through. Extensively hopped in the kettle and in the fermentor, we spared nothing in making this beer, our Maine IPA. We hope you enjoy this beer, and that it brings you a hoppy revelation as well.
Epiphany will be available in the tasting room next week, with draft availability to follow.
Terroir is a French word that refers to the impact that the local geography, climate, and soil composition has on agricultural goods. This can produce marked variation among even genetically identical plants. It is, in a word, the expression of place. When you can taste that in your food, that is terroir.
We live and work in an incredible place, and we want our beers to reflect that as much as we can. To that end, we have been working with Maine farmers to help supply ingredients for our beers. To welcome the harvest, we recently made a Maine wet hopped ale that will be featured at the brewery this weekend. Made in a very limited amount, we encourage you to stop by and try it.
The hops in this beer are centennial hops, supplied by the great people at The Hop Yard and grown in Ft. Fairfield. These are wet hops, picked right from the bine and used in the beer without being dried or otherwise processed. The barley malt is all Maine grown and sourced, from our friends at Blue Ox Malthouse in Belfast, and the wheat is from Davy and the cool people at Maine Grains in Skowhegan. I have used Maine Grains flour in the bread I bake for my family since they opened, and I am very excited that we are now using them to supply the raw grains for all of our beers. Tied together with our local water and our house saison yeast, this beer is about letting these ingredients express themselves.
Come taste what Maine has to offer.
John and Joel