Anytime we hear Ron Jeffries is working on something new we get exited. For any of you who haven't tried Jolly Pumkin's beer, you're missing out. What has us really excited is something very new though. Ron has started Northern United Brewing Co (NUBC). NUBC will be comprised of three new Jolly Pumpkin cafe's, one in Dexter (next to JP brewery), one in Ann Arbor and one on the Old Mission peninsula just north of Traverse City. In addition to the cafes they are adding two breweries, North Peak and Grizzly Peak, the top two brewpubs in Michigan. Both North Peak and Grizzly peak have been around for over a decade, we're excited to see some expanded distribution since we haven't tried their beer.
If all this isn't excting enough, next to the location in Traverse City they will also be christening a brand new 10,000 BBL production facility which will produce non-sour Jolly Pumpkin beers. Non sour Jolly Pumpkin? We dont' even know what that's going to be, and they're still working that out, or just keeping it tight lipped for now, but we'll be following this closely as it develops.
We've been fans of Somerville, Massachusetts' Taza Chocolate for a while now. We did a
Alex Whitemore, of Taza Chocolate, was on hand for the release. While this beer is amazing on its own, we were lucky enough to pair the beer with the chocolate which really brings it up another notch. While we can't guarantee the brewpub approves, bring in some Taza with you to the bar and do the pairing yourself, trust us on this one. The Chocolate Mexicano Salted Almond goes especially well with the chocolate in the beer, creating an almost peanut butter and chocolate experience.
not just sitting around with friends while you have a few beers. It’s not barbecuing or relaxing and ordering pizza. The ingredients cost a lot of money and you have to know you can sell it. There is no down time, there’s always work to be done. I went on and on about how it’s different and it’s a job…
Guinness Draught
On Monday, March 1, 2009 I got out of bed at 6am. I proceeded to dig my car out of more than a foot of snow, with more still falling, so that I could drive an hour from downtown Boston to Plymouth, MA… only the drive took me two hours as I inched along at 25 mph on a 65 mph highway. You may ask, “Why the early morning? Why drive through a dangerous blizzard when the governor has told all non-essential workers to stay home?” Well, on this day I was going to Mayflower Brewing Company to brew with Matthew Steinberg, Director of Brewing Operations, so that I could see what a day in the life of a professional brewer is really like. The first thing I learned is that brewers can’t work from home. Also, in most cases, nobody can fill in for you. Beer has to be brewed and packaged, so you have to brave the elements and get to work. Have you ever had to drive two hours in a blizzard because you HAD to get a batch of homebrew done?
Terrapin Side Project Volume 1 - Hop Shortage Ale
Portsmouth Brewery Kate the Great Imperial Stout February 2009