If you find yourself frequenting Three Penny, or at the very least are interested in knowing what we've got happening, you should really be signed up on our email list.  Once a week (usually Tuesday) Scott sends out an e-letter with the latest happenings, new beers, and everything else TPT.  The sign-up sheet is on the bar near the chaulkboards, or you can send an email to lists@threepennytaproom.com with "Sign me up" as the subject line (this is not the place to send general questions, comments, or suggestions- that would be info@threepennytaproom.com).  Just to show you what you're missing- bellow is this week's email, reproduced here just to wet your appetite. Greetings everyone-   Well summertime is finally here, and our first few months have passed with great success!  In case anyone subscribes to BeerAdvocate, check out our new ad!!!  Yes, Three Penny Taproom has gone national!!!  Also, a big thank you to all of the fans of the Three Penny Pirates softball team, we appreciate having the best fans in the league.

  Some new things here on the horizon: -  Our good friend, Brett Champlain, will be taking our food to the next level!  Brett has cooked at two of NYC's most distinguished eateries, The John Dory and The Spotted Pig.  He is here to highlight some of the finest local and regional foods to pair with our fine beer.  Brett has already made great connections with local farmers and meat raisers, and we are psyched with the ideas and menu items he has in store for the taproom.  We will be doing a dinner service five days a week, so you all don't have to leave for dinner any more!

-  Jasper Hill Cellars and Three Penny Taproom are teaming up for a cheese and beer tasting on September 13 from noon to 1:30pm!  Ploughgate Creamery has been our supplier of cheese since we opened, and all of their cheeses are aged at the Jasper Hill Cellars.  So, when Marissa from Ploughgate approached us about this event, we immediately said yes.  The Jasper Hill Cellars in Greensboro age cheeses from a variety of different cheesemakers from Vermont.  We will be highlighting six different cheeses, paired with amazing beer, in an intimate setting.  We will be limiting the group to thirty people, so e-mail me (email edited out- this is why you should be on the mailing list!) to sign up.

-  Allagash Madness!!!  We are welcoming the folks from Allagash Brewing Company for a very special event here on September 3rd.  They have reserved for us some super rare and special kegs, so mark your calender and tell your friends.  Special give-aways and over 5 taps of Allagash!!! More details to follow.....

New Beers!!!! On Draught: -  Aventinus Weizenbock from the Schneider Brewery in Germany!  This is a very intense wheat doppelbock with a complex spicy chocolate-like aroma with a hint of banana and raisins.

-  Chimay Cinq-Cents is our very first Trappist beer on draught.  Since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers and cheeses.  The Cinq-Cents is their version of a triple, this beer has a typical golden colour.  Its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast.

-  Southern Tier Hoppe is an amazing imperial extra pale ale.  This is not for the weak... at 10% it pushes the limits of what we all know as a "pale ale".  If you had a chance to try the Gemini from Southern Tier, that was a blend of Hoppe and Unearthly, which is their imperial IPA.

That's it for now, thanks for being great customers, and we will continue doing what we do. Cheers! Scott, Matt & Wes

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