Portland, ME – They are hops! During hop-picking season, we love to put fresh hop cones into our pints of beer. It gives the beer an amazing aroma and flavor. So, we are going to institute the “Bar Hop Project”, in an effort to bring that experience to the bar. Starting this week, we are bringing some delicious, organic whole cone hops to a handful of bars and putting them right into some pints of Peak. We hope you enjoy!
Also noteworthy is our second release of Oak Aged Mocha Stout. It’s an irresponsibly delicious blend of our three favorite things – chocolate, coffee and beer! A rich stout serves as a backbone, with organic black malt and chocolate malt providing a luscious foundation. During the boil, we add artisan chocolate from your friends at Taza. During conditioning, we add coffee from our friends at Coffee by Design. Then, this concoction is oak-aged, resulting in soft vanilla notes.
We also re-released Simcoe Spring. It’s a classic pale ale, single-hopped and dry-hopped with Simcoe hops, which provide unique pine and apricot notes. Cold fermenting gives the beer a crisp, dry finish, so the hops really pop.
This is the latest release in our seasonal series, which we designed as a vehicle to showcase wonderful new hop varieties that are now being developed organically (Citra, Summit, Simcoe, etc.). It’s been an honor working with our friends and farmers Jason, Brad, Patrick, Mike and Pat to bring these incredible new hop varieties to life in an organically-grown, pure format
Till next time!