Batch # 4 is Brown Out Summer Porter. Justin Sturgess’ brown porter, with notes of chocolate and grassy hops and a smooth malt finish, is available in the tasting room. So is Ryan Kipp’s Breakfast Stout, which features tasty hints of oatmeal and coffee–but is not a recommended substitute for actual breakfast. “I couldn’t believe Scott let us do this,” says Ryan.
Scott says the pilot brews give the guys a break from cranking out barrel after barrel of mainstays like Freshchester Pale Ale, Captain’s Kolsch and the Captain’s Reserve Imperial IPA. “Everybody who works here loves beer,” says Scott. “They want to express themselves creatively.”
Also in the works are Batches # 6 and #7—Randy Shull’s dry hopped wit beer, Chico Loco (named for his Chihuahua), flavored with lemongrass; and Matt Levy’s Rye Saison, which the former Captain Lawrence intern whipped up out of some yeast from France, and offers hints of light spice and summery fruit.
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