Portsmouth Brewing has selected a day for their Kate The Great release. Coming March 5, 2012, know as Casimir Pulaski Day. (A Revolutionary War officer.) New this year are smaller 300ml “stenie bottles” pictured below. They are brewing it today as you read this…
This year’s Kate release will take place on Monday, March 5, 2012 ( Casimir Pulaski Day) and scratch tickets will again be used to raise money for local non-profits and to determine bottle allocations. We’re particularly excited to have more bottles available this year, as we’ll be using a new, smaller bottle shape called the Steinie bottle (see below).
Early Details For Kate The Great Day:
Portsmouth Brewing (Portsmouth, NH) is prepping for GABF.
Coffee Milk Stout (that is backing up the Milk Stout that is on tap now),
Fruit Gruit (w/ Dogfish Head)
Flanders Red Kreik Blend
Neither of the brewers can go. However, fans of the brewery can expect
Anthony, who is one of our fabulous bar tenders and Ben from the management team.
Dogfish Head and Portsmouth Brewing have collaborated to create “Fru-it Gru-it.” A gruit medeval is a beer style that uses herbs and spices prior to the widespread use of hops. You know Dogfish is involved, so it’s going to contain some interesting ingredients. Both Delaware and New England ingredients (from the home of Portsmouth.) So what?
The base beer is an amber porter, with peaches from Fifer Farms in Delaware, Stinging Nettles, Yarrow, Lavender, and Bog Myrtle. Malts include North American 2-Row, European Pils, C-60, C-120, Carafa II DH, Chocolate Malt, Black Malt, Roasted Barley, Aromatic, Flaked Barley
…For this collaboration beer, Tod and Sam decided it was best to use some old ingredients and some new ingredients that would uniquely reflect the terroir of both New England and Delaware. The base beer for their ‘Fru-it Gru-it’ is an amber porter. During the boil, 30# of Delaware peaches from Fifer Farms near Dover will be introduced to the brew kettle. In addition to the stone fruit, an assortment of lavender, stinging nettles, yarrow and bog myrtle. The nettles came from Tods backyard in Maine while the rest of the herbs were sourced from either New Hampshire or Vermont. A further 30# of peaches will be added to the fermenter before the wort is mixed with brewers yeast.