For American Craft Beer Week 2016, we took to the taps and the airwaves. Owner Eric Michaud and Head Brewer Greg Abbott blitzed four local radio stations: WCLZ 98.9 FM, Coast 93.1 FM, WPOR 101.9 FM and WGAN 570. Many thanks again to producer Olivia...
You know that feeling of being completely startled by something really wonderful? It's so good, right? It's exactly how we felt last week in Philly at World Beer Cup. We won gold for "Blushing Star." We never thought we'd win. When we heard "Blushing Star gets...
Interview with Greg Abbot, Head Brewer at Liquid Riot How did you get into brewing? Just after college I moved to Portland Oregon. At that time the whole West Coast was way ahead of the East Coast in the craft brewing scene. I started discovering craft beer...
Yesterday we brewed a special beer using maple sap. What does this mean exactly? Instead of using water, one of the four essential ingredients in beer (water, grains, hops, yeast), we used freshly collected maple sap from Hilltop Boilers in Newfield, ME. The sap is...
Today we added 100 pounds of wild foraged Maine autumn berries to a very special barrel of tripel fermenting with Brett. The berries were macerated and then added by hand at a mind numbingly slow pace....
We couldn't be happier to put this beer into cans! Our Cannonball extra pale ale, canned yesterday, and is being labeled as I type. Our newest canned offering, starts with a base of British pale malt, and gets hit heavy with Simcoe, Motueka, and Idaho...
"Like a true Belgian table beer, Primus is refreshing and has just the right balance of bright, clear flavors while not overwhelming the palate. And it tastes dynamite out of a can." – Dave Patterson, Maine Today...
As I’m sure you’ve all noticed, unless you’re one of those crazies that loves Barley Wines (j/k, we love you guys too), everyone is pooping their pants over hops and hoppy beers these days: aroma hops, bittering hops, super alpha hops, old world/noble hops, new...
You guessed it. Variety! One of the things (maybe the biggest thing) I’ve enjoyed about brewing at a smaller scale brew pub is the wide array of beers and styles we’re able to produce and therefore make available to you all. Since most of the beer...
Hey Beer fans! My little project today is toasting 100lbs of shredded coconut, which will eventually get chucked into a British Porter we just made last week. We attempted this last year with an imperial porter we made with pretty good results. This batch will...
