Now on tap, Founders Brewing Mas Agave, a delicious Imperial Lime Gose. Mas Agave is Founders’ ode to the classic margarita, and is sure to please cocktail lovers and sour-beer fanatics alike. Grab a glass of this one today while supplies last, it’s sure to go quick!
The Founders Team really loves cocktails. Like, really loves them. If you ask them, few are more refreshing than the tart and tangy margarita and their latest barrel-aged beer pays tribute to that perennial classic. They took an imperial gose brewed with agave, lime and sea salt and then aged it in tequila barrels for just the right amount of kick. Consider it a party in a bottle. Más Agave!
We are excited to bring in the 2018 version of Allagash Brewing’s FV 13. FV 13 is Allagash’s venture into the world of foudre beers. Foudres are giant oak tanks used for aging (this one holds 2700 gallons.) FV 13 is a blend of wild yeast and bacteria, a base beer with lots of malt character, and about four years of patience. Grab a glass of this one today while supplies last, it’s sure to go quick!
FV13 originates as a Belgian-style golden ale. After fermentation in stainless steel with their house yeast, it is transferred to a 2,700 gallon French oak foudre where it is aged for four years on a blend of wild yeast and lactic acid bacteria.
Many of their wild beers are finished with a pure culture of a specific organism. However, with FV13 a portion of the previous batch is used to inoculate the beer, so each time they create FV13 it will display unique characteristics.
Grains: Allagash 2-Row Malted Barley Blend, Local Pale Malt
Hops: Tettnang and Hallertau
Spices/Other: White Cane Sugar
Original Gravity: 1.075
Total Fermentation and Conditioning Time: ~Four years
Serving Temp: 40-50°F
Ideal Within: Two years
First Released: 2012
Keg Date: 12/28/18
We are excited to bring on Dogfish Head’s SuperEIGHT on tap, a sessionable Gose filled with superfruit deliciousness. Grab a pint of this tart ale today while supplies last.
This sessionable super gose is brewed with eight heroic ingredients: prickly pear, mango, boysenberry, blackberry, raspberry, elderberry, kiwi juices, toasted quinoa and an ample addition of red Hawaiian sea salt! Okay, so technically that's nine, but it 'gose' without say that there's going to be salt. These unique ingredients give this beer a vibrant red color, with delicious flavors of berries and watermelon, along with a tart - yet refreshing - finish.
But that’s not all … it also effectively develops Kodak’s Super 8 film. From the can to the stop bath, there’s a whole lot of science and alternative processing that takes place to bring the imagery to life. And it’s so totally worth it.
Style: Leipzig Gose
Alcohol by volume (ABV): 5.30%
We LOVE Local. Happy to have a 1/2 Barrel of Resilience Brewing’s Combover IPA, an American IPA loaded with Vic Secret and Galaxy hops, on tap at the Latham House Tavern. Resilience Brewing is the American ale project of the brewers at Schilling Beer Co. in Littleton, NH. They craft bold and expressive New World beers that embody the struggles and triumphs of our journey. Grab a pint today while supplies last.
Citrus, strawberry and spruce notes fill the palate as Vic Secret and Galaxy hops dominate in this American IPA.
Style: American IPA
A fun release from Lone Pine Brewing that has made its way to New Hampshire from Maine. Excited to be tapping this New England Style Double IPA TODAY! Grab a pint today while supplies last.
QCK rounds out a trilogy of DIPAs that explore a new frontier of dry-hopping techniques and innovative hop varieties. This galactic feline is brewed with Ella, Citra, & Galaxy hops.
Style: Imperial IPA
Excited to have one of three logs of Allagash Coolship Red in New Hampshire. This is a superb spontaneously fermented beer that is incredibly balanced, and has already become a new favorite of the team here at the Latham House Tavern. Pouring 10oz Drafts while it lasts.
This blend of spontaneously fermented beer is aged on local raspberries. Allagash begins brewing Coolship Red with Pilsner malt, 40% raw wheat, and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in oak wine barrels for over two years, we add raspberries and let it rest for an additional four to five months. The finished beer is bright red in color with an aroma of raspberry and oak. Its raspberry-forward flavor is balanced by notes of light funk, apricot, and a tart, dry finish.
What is the Coolship?
Hundreds of years ago, there was no fast way to cool down beer. In fact, brewers didn’t even really know why they had to cool wort down, since Hansen and Pasteur had yet to discover yeast. (Sidenote: wort, or unfermented beer, needs to cool down because dumping yeast, a living organism, into nearly two-hundred-degree liquid doesn’t bode well for the yeast’s future). In those times, the fastest and most cost-effective way to cool the hot wort was for brewers to pump steaming liquid into large rectangular pans called coolships. The large, exposed surface area of the vessel cooled the beer (relatively) quickly. Improvements in cooling technology—like the Baudelot cooler, and after that mechanized refrigeration—caused pretty much every brewer to trade in their coolships for faster-cooling, more consistent methods.
Not in Brussels. Among the low hills of the Pajottenland and Zenne valley—where Brussels itself sits—a small group of breweries continued to use coolships. Except they didn’t just use them for cooling; they used them to make Lambics. While their wort sat in the coolship, they wanted it to become a home to the ambient yeast and microflora wafting through the Belgian air. Once full of this wild, unseeable stuff, brewers stuck the beer in barrels for an extended stay—up to three years. This method of fermentation, called “spontaneous fermentation,” produces a beer of singular taste: tart, funky, and unmistakably complex.
Allagash has been using the Coolship for 10 years to spontaneously ferment some of their most unique products.
Grains: Pilsner Malt, Raw Wheat
Hops: Aged Whole Leaf Hops
Spices/Other: 2-2.5 lbs-per-gallon of Maine Raspberries
Time to Fermentation: Two years
Serving Temp: 40-50°F
Ideal Within: Two years
Awards: Silver, Brussels Beer Star Challenge, 2013
An old favorite we brought back on tap. Make sure to try this spectacular Maine beer from Funky Bow Beer Company while supplies last. Pouring 10oz & 16oz Drafts.
About the Brewer
“What would a brewery be without a story to compliment its rich flavorful beers? My father Paul and I were estranged for seven years. To this day we are not sure why, maybe we should have started a brewery a long time ago. At that time, my father was growing his winter farm business, while I was being educated in the sciences.
As I was preparing to graduate from college and working in a microbiology lab, I wrote my father a letter which he kindly responded to, and that started a unique dialogue unlike any we have had. That very Christmas he bought me the Cadillac of homebrew kits. I was already involved in home brewing groups at school, and my friend Donovan and I were experimenting with new, unique yeast strains and ingredients. I started brewing in my dad’s garage and went nuts, like a mad scientist.
I answered the phone at work one day only to be asked if I wanted to start a brewery, my answer as you can imagine was hell yes!! From that time we have been brewing beer, beer and more beer. Our style is as unique as our landscape; we intertwine a clean American ale style with a rustic twist. Nothing at Funky Bow is plain and/or normal; our beers will always challenge your taste buds in the best of ways.
As of August 2014 we started Funky Bow Bread and Pizza Company. Growler nights up on the hill involve beer, live music and free pizza slices. Our dough is handmade with our spent grain from the brewery. Come on down or up to the brewery in Lyman, Maine!!”
A delicious hoppy IPA. A generous addition of hops with a kiss of malt sweetness balances this IPA very well. The nose is upfront with the galaxy hops, lending nuances of grapefruit, pine, and tropical notes.
STYLE: American IPA