Yes ! We Rock.
| Arch Amber Ale, Brewers' Tasting and Recipe Notes Arch Amber Ale, based upon a draft favorite at The Hartford Brewery Limited (CT's first brewpub, 1991-2000), is made to our specifications at the Shipyard Brewing Company in Portland Maine. We trained under Shipyard's Master Brewer Alan Pugsley nearly twenty years ago. We also brewed and served over a half-million fresh and frothy pints of Arch Amber Ale at our brewpub using similar brewing procedures as at Shipyard. Now we're putting it in bottles Tasting Notes |
Awesome Ales
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- Appearance and Color: Crystal clear brass-bronze with a cream tint to
the long-lingering lacy head. - Aroma: Clean, appropriately subtle cereal biscuity, citrus and almost
cherry-like toffee nose. - Flavor and Mouthfeel: Starts out fresh and inviting with a caramel
buttery malt tone to the introduction, underlying the cutting crisp hop
bittering flavors. Clear and thirst-quenching with a beery balanced
almond-cedar and hardwood influence. Perfect body; not thick or sweet. - Aftertaste: Sublime fruity flavors, what feels like the start of an intense
hop bite fades quickly into a pleasant dry mineral water and nutty
aftertaste.
| Applications Terrific balanced beer designed for versatility and every-day application. Mild and clean to perform on its own, with just enough body and backbone to accompany and stand up to spicy foods, meats and seafood. Tastes great as an icy "beer-sicle" straight from the bottle or in a chilled glass - even better when acclimated to 45 to 50F cellar temperature where the malt flavors, hop balance and creamy head really stand out. Recipe Notes Hard water. Appropriate for a pale ale style, this gives something for the hop oils to stick to, and the right water chemistry and pH levels for a proper British style bitter or pale ale. Our water chemistry provides mineral flavor and body to complement the complex malt and hop ingredients that are drawn from the best of English, German and Pacific Northwestern U.S. traditions and sources. The mineral factor enhances the processing steps in mashing, sparging, boiling, fermenting and conditioning. The malt bill includes English 2-row Pale Ale Barley Malt and Malted Whole Wheat. Hops include Chinook, Hallertau, Cascade, Willamette and Tettnang. Shipyard's lively Ringwood culture (a top-fermenting "ale" yeast) is used to ferment the beer, as was the case when we brewed in Hartford. Versatile Arch Amber Ale; light enough to enjoy all by itself or with hors d'oeuvres at the cocktail hour, dry enough to compliment rich cheeses. An excellent pairing with chicken, special salads, fresh fish, a buttery New England clambake, scallops and lobster fests. Arch Amber Ale is perfect with spicy foods, and can stand up to a searing burrito or a coastal Carolinas dry rub barbecue. |
| Praying Mantis Porter....Dark But Never Brooding CT's State Insect First Introduced as a draft favorite at The Hartford Brewery Limited (CT's first brewpub, 1991-2000), and made to the original specifications at the Shipyard Brewing Company in Portland Maine. Praying Mantis Porter joins Arch Amber Ale as the second traditional ale in the Hartford Better Beer Company's portfolio. CT's Original Brewpub Beer is now available statewide in CT in 2 flavors and in 6-packs! |
- Appearance and Color: Deep and luxurious black cherry-red, long
lingering lacy head. - Aroma: You're in for a treat. Toasty-smooth, a hint of silky roast malt
that doesn't overwhelm the mild fruit nose. - Flavor and Mouthfeel: Starts with a full smooth and malty tone, with
a touch of citrusy hop influence. The roasted chocolate malt flavors fit
perfectly between "dark" and "milk" chocolate- not too bitter, and not
too sweet. Eventful balanced maltiness is complemented by delicate
and mild hopping and the medium (not thick) body. - Aftertaste: Subtle fruity finish, pleasant dry roasty aftertaste.
| Applications Intertwined with the history of the Industrial Revolution, properly-made Porters are hearty and satisfying beers for hard-working people that are nonetheless "session" beers - meant to be drunk in quantities. Praying Mantis Porter overwhelms with complexity rather than with quantity of flavor. Mellow enough on its own, but heavenly food combinations abound: with seafoods, (especially shellfish), hearty cheeses, chicken dishes or a fine steak. Tastes great after dinner or with a cigar. Temperature-wise, the flavors of Praying Mantis Porter work best when acclimated to 45F or so, just below cellar temperature where the malt flavors begin to stand out, and then blossom as you progress through your pint. There's no hurry. Recipe Notes The water chemistry provides mineral flavor and body to complement the complex malt and hop ingredients that are drawn from the best of European and U.S. Pacific Northwest strains as sources as well as the time-honored process of traditional brewing techniques. The mineral factor influences the key brewing steps: mashing, sparging, boiling, fermenting and conditioning. Imported from England, the malt bill includes 2-row Pale Ale Barley Malt, Chocolate Barley Malt lively Yorkshire-origin Ringwood culture (a top-feementing "ale" yeast) is used to ferment the beer. |
Tasting Notes