Introducing Ipswich Ale Cask & Clam Week

Count me in for a fun road trip!!!  Ipswich Ale Cask & Clam Week, May 8th-13th, 2017, is a week-long series of special events celebrating Ipswich’s clamming & brewing culture, culminating with the “Ipswich Ale Cask & Clam Fest” on Saturday, May 13th, at the downtown Ipswich Riverwalk area.

All proceeds from the Ipswich Ale Cask & Clam Fest will benefit local nonprofits that help with the conservation of clams and the clamming industry: Ipswich River Watershed Association, and the Green Crab R&D Project. “Ipswich is a town known for its clams, among many other things. When the brewery learned that a large portion of the clam beds in Ipswich were being wiped out by “green crabs”, an invasive coastal species, we knew this was an issue that wasn’t getting the attention it deserved. Can you imagine the North Shore without clams? We can’t, which is why we are proud to be partnering with these organizations that are taking action.” says Brewery Owner & President, Rob Martin.

Many of the week’s events will take place at the brewery’s onsite restaurant, the Ipswich Ale Brewer’s Table. The final event of the week, the Ipswich Ale Cask & Clam Fest, will take place at Ipswich’s downtown Riverwalk area. “To our knowledge, this is the first time that event attendees will be able to enjoy the beautifully restored Ipswich Riverwalk area with a beer in hand.” Commented Marketing Manager, Mary Gormley. The brewery also plans to have an adjacent section of downtown blocked off so event attendees can stroll from the main stage music area on the Riverwalk, to the seafood tasting pavilion and cask pavilion, and through the vendor area where the second music stage is located. Ipswich Tapmobiles will be pouring beer in multiple locations.

Summary of events for the week: Monday, May 8th- Saturday, May 13th A week-long photography exhibit, at the Ipswich Ale Brewer’s Table, featuring photos of local clammers, by Ipswich, MA based photographer Terri Unger.

Monday, May 8, 7pm-9pm: “Tales at the Table” Attendees will enjoy traditional cask ales and a hearty tavern dinner, in the private dining room at the Ipswich Ale Brewer’s Table, while listening to true tales of sword fights, scandalous romance, and bloody brawls, all from Ipswich’s storied past.

Tuesday, May 9, 7-8:30pm Green Crab Tasting & Panel Discussion, at the Ipswich Ale Brewer’s Table, featuring passed green crab hor d’oeuvres and cask ales. Panelists include: Ipswich Shellfish warden, Scott LaPreste, Roger Warner of the Green Crab R&D Project, and Wayne Castonguay, Executive Director of the Ipswich River Watershed Association.

Wednesday, May 10, 7-9pm “Paint & Sip Night” with the Wicked Art Bar at the Ipswich Ale Brewer’s Table.

Thursday, May 11, 7-8:30pm Flights and Bites: Cask Ale Night, with author and cask enthusiast, Randy Baril at the Ipswich Ale Brewer’s Table.

Friday, May 12, 7pm- 8:30pm “Meet the Clammers Clambake”, enjoy a clambake dinner prepared by the Ipswich Ale Brewer’s Table, and hear the exciting stories of four Ipswich, MA clammers.

Saturday, May 13th, 12-6pm Ipswich Ale Cask & Clam Fest, located in Downtown Ipswich, MA on the Riverwalk area and adjacent streets. Featuring live music on two stages, beer and food trucks, specialty cask ales, an oyster shucking competition, Seafood Tasting Pavilion, and activities for all ages. Not a seafood fan? A variety of food options will be available for purchase at the food trucks, including vegan, vegetarian, and gluten-free options. The Seafood Tasting Pavilion, which will be open from 12-3pm, will feature food samples from local restaurants competing for the judge’s and people’s choice awards. Participating restaurants will be encouraged to use green crab in their dishes. There is no fee for admission to this family friendly event. Sponsors of the Ipswich Ale Cask & Clam Fest include: Institution for Savings, EBSCO, New England Biolabs, Ipswich Shellfish Company, Tedford’s, and First Ipswich Bank.

For tickets to any of the week’s events or for more information on the first annual Ipswich Ale Cask & Clam Week, visit http://www.ipswichalebrewery.com/caskandclam.html. 

A Revival of Monastic Brewing in the United States

What is it about monks and beer? The two just go together. And as craft beer continues to rise in popularity in the United States, the ones responsible for creating western brewing practices are reclaiming their own.

This renewal is important for monastic life in providing another opportunity for monks to produce their own goods and to sustain their monasteries (in an age when many of their traditional farming practices are in decline). St. Benedict affirms the necessity of the monk’s work: “When they live by the labor of their hands, as our fathers and the apostles did, then they are really monks” (Rule, ch. 48). Benedict also states that “the monastery should, if possible, be so constructed that within it all necessities, such as water, mill and garden are contained, and the various crafts are practiced” (ch. 66).

One brewery, which is certainly making a splash, is Birra Nursia, brewed by the Monastery of St. Benedict, an international community with many American monks, in Norcia Italy, St. Benedict’s hometown. Though only four and a half years old, the beer was actually served at the Papal Conclave that elected Pope Francis. They have recently increased their production and have signed a contract with Interbrau S.p.A. to distribute their beer more widely across Italy, Europe.

Father Nivakoff said the monks began brewing Aug. 15, 2012, with three goals: contributing to the monastery's self-sufficiency; solidifying bonds with the town; and reaching out to people who are “turned off by religion.” For those who wouldn't think of going to Mass, he said, the monastery gift shop gives them contact with the monks “in a setting and over a product they feel comfortable with. There's a spiritual gain for them, even though they aren't looking for it.”

Some monasteries are forming partnerships with existing breweries. Here is another example of this practice: Highland Brewing in Ashville, North Carolina has done a few beers in cooperation with Belmont Abbey outside of Charlotte, such as a Trippel which was served at the Abbey. They also brewed a Dopplebock (the traditional Lenten beer), describing it as “A traditional strong dark lager brewed with the help of Brother Tobiah for his fellow Monks at Belmont Abbey.”

And just to show that the Benedictine’s do not have a monopoly on brewing, the Franciscans have a new brewery, Friar’s Brewhouse in Bucksport, Maine. There is a strong precedent for Franciscan brewing as Paulener, the famous Munich beer, was founded by the Friars Minim in 1634 (that’s St. Francis Paola’s face on the bottle!). The Franciscans of St. Elizabeth of Hungary are brewing and selling their beer locally. Two of their first beers were St. Francis Brown Ale and Whoopie Pie Porter. They started out baking, such as their hot cross buns, and their philosophy is rooted in that tradition, according to Br. Don:

Every batch is an act of faith, because you never know what it’s going to taste like until you crack the bottle open. It really is exceedingly gratifying. . . . Brewing beer is like baking, and baking is unlike any culinary art. Your formula’s got to be right. It’s always interesting.

There is also a promising new beer coming out of Mount Angel Abbey in Oregon and their Benedictine Brewery. They are currently selling Black Habit dark ale out of the abbey gift shop. The back of label reads:

We, the monks at Mount Angel Abbey, in the spirit of a centuries-old monastic tradition, are dedicated to our craft for a higher purpose. We use pristine Oregon water, and hops grown in our own backyard and brewed in facilities located right on Abbey grounds. It’s a place where monastic life cultivates work and prayer, with every bottled brewed to the glory of God. We welcome all to enjoy our beer in food and fellowship, nourishing both the body and the spirit.

The Benedictine Sisters do not want to be left out of this brewing renewal. The Sisters of Immaculate Conception Monastery in Indiana are making plans to open a brewery.

The biggest news, however, is from the Trappists, whose brewing brand continues to grow: six beers in Belgium, two in Holland, one in Austria, and now one in the United States.

First of all, the world’s consistently top-rated beer, Westvleteren, brewed by St. Sixtus Abbey in Belgium, issued a special release just for the United States. The monks, who only sell their beer out of their monastery in limited quantities (which is probably part of the reason it is wildly popular), needed a new roof. It is interesting that they looked to the United States for their special release: a pack of four 750ml bottles of their most popular beer, Westvletern 12, a quadrupel style, which sold for $85. People literally camped outside for the beer. I was not one of them, but to be completely honest I only heard about it afterwards!

There are two new Trappist abbeys brewing in Europe. The first is Engelszell from Austria with four styles: Benno (dubbel), Gregorius (strong dark ale), Jubiläumsbier (Belgian pale ale), and Nivard (Belgian dark ale). The second new European Trappist beer is Zundert the second Dutch Trappist beer, brewed by the Abbey Maria Toevlucht. For about 2 years they have been brewing an amber colored beer that is currently available only in the Netherlands and Belgium.

Most exciting, however, is the first American Trappist brewery, Spencer Trappist, from St. Joseph’s Abbey in Spencer, MA. They are brewing a Pater (or Father) beer, a style the monks usually reserve for their own consumption. The Abbey website describes the beer as follows:

Our recipe was inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish) in Belgium. These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg and contributes to the beer flavor and aroma.

It has been received quite well, getting high reviews, and I give it my own hearty endorsement.

Liquid Riot / De Struise Transwesteit 12

I truly enjoy what the folks at liquid Riot Brewing up in Portland are doing.  Their beers are very edgy and a fitting homage to those who fought in the Portland Rum Riots of 1855 on the spot of the Brewery today.  Recently they attempted a Belgian Quad to try and mimic the classic world #1 Westy 12 (Trappist Westvleteren 12).  I'd say not only did they succeed in their quest but they may have in the end created a  beer that will ultimately be considered better than the Westy 12.

Liquid Riot / De Struise Transwesteit 12 pours a clear dark caramel brown body with a one finger tight bubbled foamy beige head. Some decent lacing. The nose is sweet with lots of dark fruit and rich maltiness, some moderate alcohol, very thick and deep. The flavor is just about as close to the real deal as I have tasted. Heavy sweet and fruity maltiness that’s really deep and chewy. The fig, plum, and candied fruitiness just coat the mouth and really linger. A decent bit of alcohol heat on the finish, but not out of place for the style. Thick and chewy body with soft gentle carbonation. Really nice Quad. Likely the best clone attempt at Westy 12 that I’ve had.

Look out Trappist Monks, an upstart from Portland ME has your title dead in sight.

Best Craft Beer Bars in Each State

OK, as you read this I beg you please do not shoot the messenger LOL.  All i am doing is passing on a  survey result that might be of interest.  Certainly in several States I am familiar with I am left scratching my head and wondering how/where they came up with their top Bar but remember it is just one survey.

To navigate both novices and craft beer aficionados towards the best beer bars in every state, CraftBeer.com—the Brewers Association website for beer lovers—surveyed its readers for its annual Great American Beer Bars competition.  And without further adieu here is their list, funky as it may be.

http://beerpulse.com/2017/03/craftbeer-com-announces-2017-great-american-beer-bars-5022