Beer news from Smuttynose:
We've updated our Big Beer schedule on both our website and the side bar of our blog. Zinneke, our new Belgian Stout, is the next release and it should be out in early November. Like the label says, we aged a portion of this Belgian-style stout in bourbon barrels and then blended it back in with the main non-oaked batch. When we've got all the final details, we'll post them on our blog, but if you can't wait for a reference point, this is a tweaked version of Smuttynose Short Batch #10: Belgian Stout.
October brings us a bit of a break in the schedule, as we've finished brewing and packaging all eighty-eight 50 barrel batches of Pumpkin Ale. The space in the schedule has allowed us to bring you three consecutive Thursdays of Short Batch events.
October 11- The first Short Batch of the month is called Herbaceous. This amber ale was made with fresh, wet Citra hops direct from the vine. If you've never had a wet-hopped beer, you're in for a treat. You can read more about Herbaceous on our Brewers Notes blog. We'll be selling 46 cases of bottles from 5pm-7pm and you'll be able to taste the beer before you buy it.
October 18- Bars and restaurants around the Seacoast will be tapping kegs of Lindz, a Kolsch brewed locally grown and produced malt, in memory of our friend Lindsey Altshul. This Short Batch release is different from the rest, mostly because almost the entire batch is staying in out home market to be enjoyed by those who knew and still love Lindsey. For a full list of draft accounts, check out this blog post.
October 25- We'll be releasing 60 cases of brewery-exclusive bottles of Lindz from 5-7pm. There will be a two bottle limit per person.
In addition to the first batch of Octoberfest lager and Hop Harvest #1, both of which are currently on tap, there are 14 barrels of Hop Harvest #2, (brewed with fresh Citra hops) and single brews of our new Imperial Pumpkin Porter (infused with cacao nibs) and pHunkin, also new, brewed with real pumpkins and a blend of wild yeasts. 100 pounds of butternut squash were mashed with the malt bill of our Saison l'Automne, which should be in tap this week or next, while hop heads will herald the return of the spicy and hoppy red ale, Ginga Ninja, which is being double brewed this week.
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