Smuttynose & Portsmouth Brewing E-Mail

November, 2012
Bottles Header
News from Smuttynose
& the Portsmouth Brewery

Dear Badassbeer,

Happy Thanksgiving Beer Drinkers!

Norman Rockwell T-giving

Among the many things we’re thankful for this November, having a diverse line-up of beer to pair with Thanksgiving dinner is up there on the list.

I thought it would be nice to share some pairing recommendations from David Yarrington, Smuttynose’s Director of Brewing Operations and Tyler Jones, Head Brewer of Portsmouth Brewery.

David recommends Homunculus as the "swiss army knife" beer to drink throughout the entire meal, citing the complex subtleties of Belgian yeast, sweet golden malts and continental hops as the source of its versatility. If you’re turkey-centric, Old Brown Dog can’t be beat. Pumpkin Ale offers prime pairing fodder for the side dish fans, especially mashed potatoes and gravy.

Tyler’s suggestions take a slightly different track. His master beer is Smoked Dunkelweizen, citing the soft smoked character from apple wood and maple as a perfect counterpoint to virtually every flavor in the classic Thanksgiving meal. Mr. Jones also suggests something sour "like my pHunkin" before the meal to stimulate the appetite, but not fill the stomach.

For dessert, both brewers went big and dark, offering Portsmouth Brewery’s Coffee Milk Stout and Smuttynose’s vintage Imperial Stout, Baltic Porter and Really Old Brown Dog as beers to both end the meal and send you off to sleep on the couch.

However, you pair your Thanksgiving dinner, we hope you enjoy having a day to reflect on the things that enrich your life and make you happy. We certainly will.


JT Thompson
Minister of Propaganda

Now, for some housekeeping. We don’t want to clutter up anyone’s inboxes, so we cull our mailing list from time to time. If you don’t wish to receive this newsletter, please click on the unsubscribe link at the top of this page. (Not clicking "confirm" doesn’t automatically unsubscribe you.)

Portsmouth Brewery News

Notes from the Mash Tun

Most updates from Tyler and his team are about upcoming brews, Tyler Jones Head Shotbut this issue brings us a piece of news that we’re very excited to share: we’ve got a new mill!

This beige Canadian beauty sound like didgeridoo and was custom-built by the same company that made our bottling machine. It’s also got adjustable rollers that enable us to get more efficient extracts from our malt. This means more beer from the same amount of grain!

New Mill Pbrew

Speaking of new beers, Portsmouth Pale, a new 4.5% abv Extra Pale Ale joins the rotation that currently consists of Dirty Blonde and Cream Ale. It’s on tap now and is deliciously sessionable. Malt for this year’s Smoked Dunkelweizen and Scotch Ale was smoked with a mixture of maple and apple wood in Assistant Brewer Matt Gallagher’s home smoker, for that extra personal touch.

Other upcoming releases include Milk Stout, Coffee Milk Stout, a new Pilsner recipe, Murphy’s Law Red, Project X-Sovereign (a new English dwarf hop variety) and a new "granola bar-like" Saison that uses barley, wheat and oats.

To stay up to date on Tyler’s efforts, please subscribe to his blog, which he updates frequently.

Restaurant Week Is Back!

Downtown Portsmouth now has more restaurant seats than there are residents of the town! Quite rightly, the Chamber of Commerce celebrates this culinary nexus several times a year with Restaurant Week promotions and Chef Todd always has an excellent offering that should tempt your taste buds while while treating your wallet with kid gloves.

The offer is simple, three courses and a four beer sampler paddle for just $16.95, tax and gratuity not included. Best of all, you get choices! Check out the menu:

First Course

House-made pretzel with sweet potato and cheese filling.


Cup of homemade soup of the day.

Second Course

Savoy cabbage stuffed with wild rice, wild mushrooms and a sweet tomato sauce.


Seafood mac n’ cheese with scallops, shrimp and penne pasta in a cheesy ale sauce.


Venison Swedish meatball sub in stout gravy with cranberry relish and house pickles.


Frozen lemon-blueberry mousse with raspberry-ale compote.

Seacoast Science Cafe: Forests Edition

In an effort to further public discourse, we’re pleased to partner with NH EPSCoR, University of New Hampshire and WSCA, Portsmouth’s Community Radio on the Seacoast Science Cafés. The third one takes place tonight at 6pm in the LaPanza Lounge

Dr. Scott Ollinger steps outside the lecture hall to share his latest research on forests and how they affect our climate and lives before opening up a discussion with cafe-goers about the topic. Seating is first come, first serve.

We hope you will join us!

30 Degrees for Wildlife

Creek swimmer and accordionist extraordinaire, Gary Sredzienski has announced the plans for his 6th annual winter charity swim, which benefits The Center For Wildlife, northern New England’s only emergency animal hospital. The 3.75 mile swim from Adam’s Point in Durham, NH to Little Bay in Dover, NH takes place on December 29, which means water temperatures will be around 30 degrees!

We’ve sponsored Gary by providing him with a brand new, high-tech wetsuit, but there’s much more to be done to reach the $10,000 goal. You’re welcome to watch the beginning and end of this epic swim, but you can make a bigger difference by sponsoring Gary. Supporters can also join CFW’s staff at a celebration party at Newick’s Seafood in Dover after the swim. Please visit the event page for more information about Gary’s swim, including sponsorship levels.

Good luck, Gary!

A Club Fit For Royalty Pint Club logo jpg

Thinking of joining our Imperial Pint Club? This is a great time to sign up! For the bargain price of $55, you’ll get all the benefits of membership for the remainder of 2012 and the entirety of 2013.

Benefits include:

– A Bigger Beer: Members will be served a full imperial pint in an official club glass for the same price as a regular (16-ounce) pint. Premium beers will be served in 16oz pint glasses to members for the same price that non-members pay for 12oz goblets. Prices may vary.

-A 10% discount on all regularly priced brewery store merchandise. This discount does not apply to sale items, or to shipping charges on mail-order purchases.

-Members will receive a 10% discount on special Brewery events such as tastings, field trips, pub crawls and beer dinners. (Certain events may not qualify for this discount.) This benefit includes the member and one guest.

-Members will receive advance invitations to special Brewery events, including the Brewery’s annual Imperial Pint Club Holiday Open House.

Signing up is easy; just ask your server or bartender next time you’re in for a regular-sized, run-of-the-mill pint.

Small Plates Kitchen posse

Here are a few small briefs from around the Brewery:

-We’re pleased to join forces with our next door neighbors, JL Coombs, by providing hors d’oeuvres for a trunk sale on Friday, November 16 from 6pm-9pm. Coombs will be hosting representatives from Merrell, Dansko, Ugg and Craghopper. Early holiday shopping never tasted so good!

-Please welcome Staci Pinard to our management team. She will oversee our bus, run and host staff for our management team, once she completes training in every part of the Portsmouth Brewery, from the kitchen line to the brewhouse.

-Holiday party bookings are filling up rapidly. If you’d like to celebrate winter’s festivities with your friends or co-workers, our Jimmy LaPanza Lounge is just the place! We offer table shuffleboard, pool, delicious options for a hot food buffet and of course, Tyler Jones’s award winning beers. For more information, call 603-4331-1115 or email Donna Marcotte, our function coordinator.

Chef Todd says we will be getting locally-grown greens all year long from Two Toads Farm in Lebanon, Maine.


-Retail Kingpin, Liz Barrett, has brand new sweatshirts, as well as Smuttynose and Portsmouth Brewery logo patches in stock now.

And Don’t Forget Our

Weekly Specials Downstairs in the Jimmy LaPanza Lounge…

Sundays: Homemade, handmade pierogies filled with potato and cheese and tossed with onions and butter- two for $1!

Mondays: Beer braised spare ribs, tossed in BBQ sauce or mustard glaze, and tempeh "ribs" – digits of cider-braised tempeh, lightly fried, then tossed in BBQ sauce or hot ale sauce. Only 50¢ apiece!

Tuesdays: Tacos filled with your choice of shredded chicken, ground beef or tempeh for a buck apiece.

Wednesdays: $1 meatball sliders

Thursdays: Parking Violation Night (bring in your paid parking ticket and we’ll mail the ticket for you AND give you a pint) plus $2 grilled hot dogs served with a variety of tasty house-made toppings.

Smuttynose News

New From Smuttynose

Zinneke, is shipping out as we speak! Our brand new, bourbon barrel-aged, Belgian stout got rave reviews from our Big Beer Series subscribers at their private release this past Saturday. Dark and roasty, yet packed with fruity esters, you’d be hard pressed to find better beer for a rainy autumn evening.

On the hoppy end of the spectrum, Great British Beer Festival champion, Big A IPA, is back in four packs and on draft for four months. Supplies of our double IPA are limited though, so seek out your fresh-as-can-be hop fix at your local independent beer store soon! The next round should ship around the end of the month.

Big A IPA Four Pack

Mid-November also find us in the tail end of the overlap between fall and winter seasonals. That means gourdheads may still be able to find one last Pumpkin Ale twelve pack, even though Winter Ale is populating store shelves throughout our distribution area. Stylistically reminiscent of a Belgian Double, this cold weather favorite has sweet malt notes that mingle with dark fruit flavors to create a warming, but mellow, winter beer. We’re always proud to say that Smuttynose Winter Ale is brewed with out spices.

If you find yourself missing out on some Big Beer releases, why not subscribe to our Big Beer Series? Each subscription is good for nine releases and includes private release socials at Smuttynose.

Next On The Brew Schedule

Our brewers have three beers in the tanks that don’t have release dates yet, but we’re pretty darn excited about them, so here’s a teaser.

Bloom, a Short Batch release, is a light colored Belgian-inspired ale, brewed with seven varieties of edible flowers that were grown especially for this beer by The Black Trumpet and Meadows Mirth Farm.

Durty, a strong (8.5% or 9%), "ridiculously hoppy" brown ale is also going to be released as a Short Batch. This batch gave us a chance to use Poalris, a new hop variety from Germany.

2012’s edition of our Belgian Quad, Gravitation, is part way through a vigorous and healthy fermentation. We weren’t able to confirm any details about this year’s recipe though we will post updates on our Brewer’s Notes blog and Facebook page.

State of Our Estuaries Conference

In the last issue of this newsletter, we proudly announced a partnership with the Piscataqua Region Estuary Partnership (PREP) that primarily focuses on the "Clean Water Music" series of awareness building concerts around the region. Another component of that alliance takes place on December 7, 2012 at PREP’s annual State of Our Estuaries conference. The conference is being held at Portsmouth’s Harbor Events Center and registration is open now.

Smuttynose President/Founder Peter Egeslton and Director of Brewing Operations David Yarrington will each be presenting during conference events.

Peter will speak to the value and virtues of private industry investing in clean water (a topic that gets right to the core of what we do as brewers), while David is participating in Pecha Kucha Portsmouth’s eight part event focusing on water. Pecha Kucha is a fast-paced, concise presentation format in which presenters cover a wide range of topics all tied to one theme.

Peter’s talk will only be open to conference attendees, but the Pecha Kucha Night, which takes place on the third floor of The Portsmouth Gaslight Company from 6pm-9pm, is open to the public.

The final Seacoast Science Cafe focuses on the health of the Great Bay and is a great tie-in to the conference. That discussion takes place at Portsmouth Brewery on December 5 at 6pm.

Notes From Towle Farm

Clark James, our Owner’s Representative and Facilities Manager is keeping busy at Towle Farm as our new brewery takes shape. A number of things have recently been ticked off the list that actually give shape to the building: concrete foundation footers have been placed while the structural steel that frames the warehouse has provided the first height of the project. Here’s Clark with more:

Towle Farm Update: November 2012
Towle Farm Update: November 2012

Don’t forget you can watch the progress on our Towle Farm Construction Webcam!

Issue: 81
In This Issue
Notes From The Mash Tun
Restaurant Week
Seacoast Science Cafe
Swimming for Wildlife
Small Plates
New Smuttynose Brews
The Pipeline
Down on the Farm
Bits and Bobs
Vintage Beer Server
Join Our Mailing List
Recommended Links:

Here are some of the non-profit organizations we are supporting by collecting donations at Smuttynose and Portsmouth Brewery:

Cocheco Valley Humane Society is an all-breed animal rescue and shelter organization in Dover, NH.

Relay For Life: Team Cancer Crusher was founded after Smuttynose packaging operator Chuck Trott’s father was diagnosed with cancer five years ago. His family has been touched by cancer several more times, so they spend one weekend each year walking laps to raise money for the American Cancer Society.

Unlimited Possibilities is an educational service foundation that promotes social justice through financial support and direct service.

The Sarah Fox Memorial Fund provides scholarships for young women who are interested in a career in firefighting. Sarah Fox was a Portsmouth firefighter who died of breast cancer in 2010.

Friends in Action‘s mission is to enhance the lives of people with developmental disabilities by creating inclusive social and recreational opportunities. Friends in Action is a partnership between the Portsmouth School Department and a working group of parents and community members.

La Leche League of Maine and New Hampshire is an international, nonprofit, nonsectarian organization dedicated to providing education, information, support, and encouragement to women who want to breastfeed.

These are just a few of the many non-profits we’re able to support because of you.

Our Blogs
Portsmouth Brewery Notes
· Smuttynose Brewers Notes
· Smuttyose Tavern
· Smuttyose Builds its Dream House

Downtown Portsmouth’s gift card – good at over fifty unique shops, cafes, theatres, inns, specialty stores, restaurants and more. It’s the perfect holiday gift for family, friends, loved-ones, and co-workers.

Green Alliance Sticker


-Our Friday tours are a great way to start your weekend. Once summer is over, they tend to be less full than our Saturday offerings, which means you’ll get a more intimate experience.
If you know when you want to tour Smuttynose, why not make a reservation through tie "Vistis Us" section of our website. Herbaceous and Lindz bottles are still available in our retail nook.

-The Festival of Barrel Aged Beers is taking place this weekend in Chicago. We’ve sent out barrel-aged versions of Wheat Wine and Baltic Porter that sat in previously used bourbon barrels for two years. We took gold and best in show at 2009’s festival for a wild yeast, barrel-aged Farmhouse Ale. Charlie and David will be hitting the Windy City for the festivities.

-Festival season is just about wound down, but there is one last event on our Events Calendar, (which is filling up with tastings). Joe Grotto and the Smuttynose Boston Chapter will be at Drink Craft Beer’s "Fall to Winter" festival, pouring Robust Porter, Winter Ale, Zinneke and Scotch Ale.

We’ll see you out and about!

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Smuttynose Brewing Company
225 Heritage Avenue · Portsmouth NH 03801 · (603) 436-4026
The Portsmouth Brewery
56 Market Street · Portsmouth NH 03801 · (603) 431-1115