Tag Archives: dry hopped saison

Infusion Series: White Peppercorns

whitepepperThis week, we are happy to introduce a new infusion, white pepper. Originating from India, and prized for its ability to enhance the flavor of food, pepper has been traded for millennia and has become an integral part of many cuisines. The pepper plant produces three different types of pepper. Black, the type most people are familiar with, are when the whole ripe fruits are allowed to dry with the outer cover still intact. Green peppercorns, common in Southeast Asian cuisines, are fruit that are picked before they are ripe, and are often dried or pickled. White peppercorns are when the black peppercorns have their outer covering removed before or after drying. White pepper has the classic distinct peppery bite, but is a bit milder and not as broad of a flavor as black pepper. Saisons often have a peppery bite, and this seemed like a natural pairing. To get the best effect, we ground the peppercorns just prior to adding them to the infusion.

We will also have two dry hopped saisons to offer this weekend. The first is hopped with Warrior. Warrior is a hop known for its bittering properties, but is sometimes used in late hop additions. Warrior has a pronounced resiny taste and aroma.

The second dry hopped saison is hopped with Perle. This German hop expresses a woody and spicy character often found in continental hops.

Of course, Eddy, Burnside and Blaze will also be available.  We hope you enjoy, and look forward to seeing you in the tasting room.


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