October 2017

All posts from October 2017

TABA Peach

on October 24, 2017 No comments

This Saturday 10/28 at the brewery from 11:30am-4pm we will be releasing There and Back Again Peach. $15 per bottle. Limits set at 6pp (subject to change).

There and Back Again is 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 to ferment and sour over several months before refermenting it on Peaches.

The result is a peach character boosted by the tropical expression of our microorganisms. This beer is unfiltered, unpasteurized, naturally carbonated and will continue to evolve over time if properly cellared.

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rpetroni@alum.mit.eduTABA Peach

McFly

on October 17, 2017 No comments

Hey McFly! Time travel requires mastery of MC^2 and General Relativity (our still unreleased imperial stout). Our #4science series will explore fermentation, hops, processes, water treatments, and grain bills — leading us back to the future where we will sculpt new IPAs that are balanced, drinkable, and below 7%. This journey begins with #4science1.

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rpetroni@alum.mit.eduMcFly

Craft Brew Cares

on October 12, 2017 No comments

Come hang for a great cause. Alongside some awesome breweries, we will be pouring our beer in Brooklyn to help raise money for recent hurricane victims. On 10/18 at 7pm @craftbrewcaresny has assembled an awesome event with beer, food and prizes. Tickets are $25 each with proceeds going to Operations USA.

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rpetroni@alum.mit.eduCraft Brew Cares

TABA Raspberry

on October 10, 2017 No comments

This Saturday 10/14 at the brewery from 11:30-4pm we will be releasing There and Back Again Raspberry. $16 per bottle. Limits set at 6pp (subject to change).

There and Back again is 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 to ferment and sour over several months before refermenting it on raspberries.

The result is a raspberry character boosted by the tropical expression of our microorganisms. This beer is unfiltered, unpasteurized, naturally carbonated and will continue to evolve over time if properly cellared.
Stay tuned for some more announcements about what we are releasing Saturday.

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rpetroni@alum.mit.eduTABA Raspberry