Learn how to homebrew


Living in New England has its perks. Boston, our homebase, has a vibrant and growing craft beer scene, delicious restaurants, and great access to the outdoors only a short drive away. Beyond that, though, we’re close to several other cities with their own, independent epicurian delights. Of those, we’ve found ourselves in Portland, ME the most over the past few years. Recently Devon and I took a trip up there to visit some of our brewer friends, make some new ones...oh, yeah, and to eat awesome food and drink delicious beer we don’t get in Boston, yet is made only a few hours away. While up there, we hit one of the many stores in downtown with a solid craft beer selection and picked up a few gifts for ourselves. One of these was Bull Jager Portland Lager.

Bull Jagger Portland Lager

Whoa! OK, so first and foremost, as you’re pouring this bad boy of a lager, watch your head...or, rather, its head. It’s big, puffy and white and it’ll come out of nowhere to overflow your glass. It took me 5 minutes to pour this beer, even pouring gently you’ll get more bubble than liquid, then you have to let it settle. The good news? The craggy, cream-colored head makes the crystal clear, golden beer look oh so good!

As a beer of this style should, the smell is muted with mild biscuity malt tones and just the lightest touch of that not-quite-sulfury smell that often comes with a good lager. The “lager funk,” we call it. This smells like it’d be good after a hard time shoveling snow (as I’m about to do) or after mowing the lawn come summer.

And just as I expected, this is one of those beers I could drink all day long. The malt is a serious presence, rich, smooth and grainy with a touch of toasted bread crust. There’s enough bitterness just to keep it from being sweet. Surprisingly, it coats your mouth in a way I didn’t expect, filling every last bit with a surprisingly full-flavored brew. For real, Portland, ME is doing everything well, from Belgian-styles on through to German lagers.