2016

All posts from 2016

There And Back Again

on December 11, 2016 No comments

There And Back Again (6% ABV) – A tale of a spontaneous fermentation, isolation, confiscation, rejuvenation, mutation, and finally perturbation. This sour American Wild Ale, is a collaborative effort with our dear friend Dr. Jason Rodriguez. We took our house “honey badger” mixed culture (no saccharomyces) and allowed it ferment over several months before dry hopping it with a touch of citra and galaxy. It pours a hazy golden yellow releasing bright notes of pink grapefruit, lemon, pineapple, and passion fruit. It tastes sour and juicy with similar notes as the smell. This small batch was split and the other half is currently refermenting on apricots and peaches.

Coming to select draft account soon.

read more
rpetroni@alum.mit.eduThere And Back Again

Zesting

on November 30, 2016 No comments

Zesting hand selected parts of hand selected oranges. Expect more orange from this batch of Mmm… osa.

read more
rpetroni@alum.mit.eduZesting

mc2

on November 29, 2016 No comments

mc² (8.0% ABV) is Photon’s big brother. We literally took Photon’s hopping rate and squared it. This DIPA is our tribute to the amazing relationship that energy and mass are balanced, proportional to the speed of a photon squared. It pours a hazy tangerine color, releasing bright tropical notes of mango, pineapple, and apricot. mc² tastes like succulent mango juice loaded with chewy hop resins. It’s very drinkable for 8.0%; be careful, this one can sneak up on you.

Coming out this week to select draft accounts.

read more
rpetroni@alum.mit.edumc2

Haze and Temperature

on November 24, 2016 No comments

Hello – We want to thank everyone for their support on our first releases and continued patience as we get ready to open. We’ve received a lot great feedback and encouragement. I want to address two common questions that seem to be reoccurring privately, as it’s likely others have the same questions: 1) Haze; and 2) Temperature

Our hoppy beers are pretty hazy! (see picture of Photon being bombarded by photons) Why?! Many, many, things can throw haze in a beer: proteins, nucleic acids, beta-glucans, suspended yeast, hop resins, polyphenols, polyphenol-protein complexes, etc… The haze in our beer is predominantly an unintentional by product of our of hopping process that has been refined again and again to try and extract the maximum amount of hop flavor and aroma while minimizing harsh and astringent flavors. Repeated experimentation has taught us that when we do things to limit haze, it also correlates with reduced flavor and aroma. So, our beers are and will continue to be hazy. Plus, we dig how they look: Photon looks great with light behind it (pun intention ~ medium).

The second reoccurring comment is something like: “I had photon right off the draft line… it was nice… but maybe a bit thin and lifeless… but then I came back to it and I got a lot more hoppy tropical notes, the mouthfeel was improved, it tasted juicer… what happened?” Photon is a very delicate beer and highly hopped for its low ABV of 4.8%. The temperature at which it is enjoyed is very important. This is a very very different beer than a filtered lager that tastes crisp and refreshing at 32F. To fully enjoy the type of beers we are making, they should really be served or enjoyed at warmer temps (low 40’s F). If you get a cold glass (for whatever reason) warm it up! This why we prefer to drink beers like this out of stemmed glassware (yes, I know… pinkies out); however, it give the beer drinker greater ability to control the temperature of the beer. If the beer is cold, one can simple hold the bowl warming with your hand until the temp warms and the beer opens up to releases more of its flavor and aroma. After the beer is at the right temperature, switch to holding the glass by the stem, which no longer warms the beer keeping it at a more enjoyable temperature.

Hopefully this clears up some questions.

Have a great Holiday! Cheers,
Pete

read more
rpetroni@alum.mit.eduHaze and Temperature

Fractal Mosaic Available!

on November 16, 2016 No comments

Fractal Mosaic will be available in the following venues in the Hudson Valley, enjoy!!
Beer Noggin
Brewster
Bridge View Tavern
Burger Loft
City Beer Hall
Craft 47
Dutch’s Tavern
Eddie’s Roadhouse
Growlers
Huckleberry
Mohawk
Ruck
Schatzi’s Poughkeepsie
Scotchtown
Westmere

read more
rpetroni@alum.mit.eduFractal Mosaic Available!

Research Series – Fractal Mosaic

on November 14, 2016 No comments

Fractal Mosaic (6.8% ABV) is the first release from our small-batch Research Series. A fractal is something simple at the core yet can produce wonderful and amazingly complex results. The fractal series will have only pale malt and a single hop (simple). We will use these beers to investigate how different hops manifest through our processes, allowing us to optimize both our use of hops and our hopping techniques. Fractal Mosaic pours a resinous-hazy-straw yellow releasing complex aromas of dank citrus, earthy grass, tropical melon, and a hint of berries (complex). The taste is highly resinous, piney, juicey, with a slightly creamy mouthfeel, and a firm but rounded bitterness. The menagerie of characteristics makes the name “Fractal Mosaic” warranted indeed.

read more
rpetroni@alum.mit.eduResearch Series – Fractal Mosaic

First Tapping Extravaganza

on November 9, 2016 No comments

First tapping Extravaganza across the Hudson Valley. Check our the locations that will have our beers this Friday!

read more
rpetroni@alum.mit.eduFirst Tapping Extravaganza