Here’s a quick roundup of some of the beers that you’ll see graced our way in the next week or so; keep in mind that you do need to actually be here to get to drink these, we don’t deliver, still:


Freigiest/Treze (there’s two breweries here – it’s a collaboration) Berlin Mate: a Berliner Weisse w/ Mate tea. This should be interesting. I debated bringing it in but, well, I did. A Berliner Weisse is supposed to be ridiculously funky/tart beer that, traditionally, was even served with Raspberry and Woodruff syrup just to make it palatable for the masses. Well, this is one that’s made with Mate. So, the Lacto character that you get from Gose times ten with a little hint of herbal tea involved.


Zero Gravity Beer Like A Billy Goat: Helles Bock. Remember when I talked about the difference between a Pilsner and a Helles Lager and I told you that “Helles” means “bright” and that Helles Lagers are just maltier versions of Pilsners without all of the hop forwardness going on in the Pilsnerlands? Well, when it comes to Bock beers, they’re all malty, strong in alcohol and malty (sweetish). But, the “Helles” here will mean “bright” in the sense of the fact that it’ll be lighter in color than other bock beers, which tend to run on the more garnet version of the colour spectrum. Obviously, my computer doesn’t understand English.


Lawson’s Finest Bit ‘o Balsam: I like nature as a piece of factual information to start out a description and when it comes to people doing things for the good of nature I get all warm in my stomach and notice I didn’t say belly. What we have here is an American IPA made with Balsam Tips and a portion of the proceeds go to the Vermont Center for Eco-studies or VCE. And it’s coming from the sugar shack so you know that balsam is freshy fresh.


Lawson’s Finest Rico Poivre: It’s a Rye Saison made with Peppercorns. Lawson’s saisons are pretty standard; there isn’t much in the way of tartness or anything like you get from Hill. So, the Rye will add a spice to it (think about Rye bread – now think of a swan – what’s the swan doing?) and the peppercorns will, of course, add spicy stuff as peppercorns do.  


Exhibit A Goody Two Shoes: YAY! Kolsch season is upon us! Kolsch is fun because it’s kind of like a lager but it totally isn’t. It even looks and drinks kind of like a lager but it totally isn’t. It’s an ale, fermented at much cooler-than-normal temperatures for typical ales (with Kolsch as the exception – almost exclusively – and if I’m wrong I think you’ll tell me and then I’ll know you read this) to make it crisp and refreshing while all the time keeping the sweet round of the yeast of ale doing its’ thing.


Aslan Westy: I don’t know why I haven’t described this one yet since it’s been on the list for a while. Maybe I have and I haven’t saved that one somewhere accessable. Oh well. Aslan Westy is an Altbier. There was a time where that was my favourite style. Altbiers are “basically” German Brown Ales. However, there’s a really sweet tinge here from the yeast as it’s a German yeast (typically, German yeasts are cold fermented with only the warm fermentations going to the wheat based beers) but it’s fermented on the colder spectrum of the yeast wheel. Think about this being a German Brown Ale that kind of drinks like a Pilsner.


Les Trou du Diable Saison du Tracteur: A Saison (straight, no chaser) from Quebec. It’s a lovely saison and if you really want to, buy a bottle of it from our bottle list because no one else is doing that. Really, very floral and airy with a nice spice to it.


Hill Farmstead Everett: Funny, I was just in a town named Everett (check the blog y’all). Everett is an “American Porter.” And, it’s probably the best porter out on the market. It’s the only one that I actually look forward to even tasting. Rounded body, smooth and delicious, it’s got a good amount of roasted character but it’s not overboard.


That should be it.


Thank you.