Author: Greg

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....

Hey Everyone, Today we’re brewing a Dry Irish Stout. A simple dark beer known for it’s dry, roasted flavor, black color, and seemingly never-diminishing white head. Although the word Stout is often associated with strong, heavy dark beers, this style is meant to be highly quaffable,...