Brewery Tour Stop #13: Trinity Brewhouse

If you’re in Rhode Island, and you’re looking to taste some locally-made beer, I hope you’re standing in Providence or Middletown. Because those are the only towns in “Little Rhody” making beer. If you want a brewpub, it’s better if you’re in Providence, where you have a choice of two.

Technically, Rhode Island makes beer in one more location – Block Island. But let’s not kid ourselves. Being physically detached from Rhode Island and void of mainland character, Block Island is ultimately its own world.

Back in Providence, you have a choice between the Trinity Brewhouse and Union Station Brewery. If you’re looking for a bit of Rhode Island soul, it makes sense to try Trinity first. Since 1994, Trinity Brewhouse has been an integral part of downtown Providence. Located next to the nationally renowned Trinity Repertory Company, its clientele is a mix of is theatre-goers, sports fans, art students, journalists, and local…uhm…“characters”.

During a recent visit DBNE made to Trinity Brewhouse, I realized how much older it looks than its mere eighteen years of age. To be honest, I wasn’t sure if I was standing inside an old catcher’s mitt, or a repurposed WII-era soup house. It’s got character, no doubt. If nuanced interior design is what you require to enjoy beer, move on. Otherwise, step inside and keep your hands to yourself.

On this night, DBNE consisted of myself, my wife, sister, and brother-in law. Though the place was packed with people pre-gaming before moving on to the Providence College basketball game at the Civic Center next door, we got a table quickly.

First beer up – a pint of Larkin Stout on nitro. Given the bitter snowy weather outside, this roasty session-stout satisfied.  Notes of Baker’s chocolate, oats, and charcoal were noticeable. It’s a bit thin, but I didn’t see that as a downfall.

I then ordered a sampler of 6 different beers. First was the Kolsch. Given the inherent traits of the Kolsch style, it’s hard to be blown away by one. And it’s just as hard to pick up its aromas while you’re surrounded with food. It goes without saying it was hard to pick up any aroma in Trinity’s version, except for some soft malt. The flavor continued with light grains, very faint floral hops, and finished short. Its color is a proper, pale gold and this is an easy-to-drink brew at 4.2% ABV.

Another easy-drinker at 3.5% was the Belgian Saison. An aroma of bread and banana gave way to a nice yeasty spice flavor with a little lemon. A pleasant enough brew, but no matter how hard I swirled the glass, I generated no head. Thumbs down for appearance.

The IPA is Trinity’s flagship, and it’s the one brew that’s bottled and sold in select stores throughout New England. It’s a worthy east-coast IPA. It’s unfiltered and very hazy. I mainly smelled tea leaves on its aroma. The flavor sees the tea leaves carry through, along with notes of citrus notes in the form of orange and lemon. The brew is smooth but didn’t hold its head very well. It’s not as if it’s flat, so the mediocre body and appearance is not a deterrent to the beer’s enjoyment. Overall this is an enjoyable brew, and if Providence is too far for you, the Trinity IPA is worth finding in stores.

Tommy’s Red was next. This was my least favorite. Why? I tasted plastic. Fail. Some earthy grains on the aroma were inviting, and the carbonation level was good, but the flavor was almost synthetic and I just couldn’t recover.

The “Wolf’s Breath” Winter Warmer is Trinity’s agreeable take on a Barleywine. I enjoyed this. The aroma was fruity and its 9.00% ABV was noticeable. Ruby-red in color, the flavor here followed the fruity nose and served notes of apple, plum, raisin, and even lemon-tinged hops. It’s fairly sweet with above average weight in body. It sported a whisp of head, but no lace.

I finished up with Trinity’s Scotch ale which was a hit. Looking like a dense brown ale, the Scotch ale brought Autumn to mind. A fruity nose with fall-like spices were noticeable. The flavor consisted of dark fruits, cinnamon, and even a tease of rum.

A note on food: We mainly ordered burgers, which were fine, though not great. The fries are shoestring style. The low note was my sister’s lettuce on her veggie burger. It was visibly dirty, unwashed, and quite gross looking. Overall, the food seems serviceable, but not great.

In the end, I don’t feel that Trinity excels at anything in particular. But it has personality and is worth a visit if you’re into divey ambience. Soon we will report from Union Station (owned by John Harvard’s), just down the street from Trinity, and compare these two Providence brewpubs side by side.

If you do find yourself at Trinity, I personally recommend the IPA, Larkin stout, and Scotch ale. Just watch out for the lettuce.

Trinity Brewhouse

186 Fountain Street
Providence, Rhode Island, 02903
United States
phone: (401) 453-2337

www.trinitybrewhouse.com/

Brewery Tour Stop #12: Cape Ann Brewing Company

Is there a better way to spend the day off after New Year’s Day than to visit a brewery? Ok, don't answer that. We did anyway. Having friends walking distance from Cape Ann Brewing in Gloucester MA, DBNE had a good excuse to visit the brewery.

Its location alone is worth a visit. Sitting on the edge of the ocean, the brewery runs a simple but inviting brew pub with comforting pub food. The pub is essentially one big room filled with long communal, wood tables along with a small bar. A pleasant-looking outside deck, almost as big as the indoor space, hung over a shoreline brimming with well-worn fishing boats, docks, and lobster traps brought in for the season. It was obviously closed while we were there due to cold weather. But, it looked like a fantastic spot to enjoy fresh beer and sea food as you gaze out over the water pretending to be on the movie set of A Perfect Storm. I half expected Mark Wahlberg to show up, sit down next to me, and ask me how my mother is doing.

Cape Ann Brewing produces those beers you see around branded as “Fisherman’s”. The first beer of theirs that comes to my mind is their Pumpkin Stout. There’s consistent adulation for it among online beer circles. As I love stouts and the flavor of pumpkin, I figured the brew would be a win-win situation. I tried it last year and was unfortunately let down. It was fairly flat, lifeless, and didn’t carry much in the way of pumpkin. However, I’ve learned that sometimes you just get a bad bottle, or your palate isn’t in the right mood. So I vowed to try it again sometime but still haven’t gotten to it.  

The one other Fisherman’s beer I’d previously had was their lager, simply called “Fisherman’s Brew”. It was a deliciously perfect pairing with a pizza from our beloved pizza joint, Flatbread. So I knew Cape Ann was capable of producing tasty brews. (Side Note - If you have not been to a Flatbread, GO. There are a few around New England and they’re stellar. Enjoy unique, organic, delicious, non-guilty pizza with well-chosen craft beer options.)

We sat down at one of the communal tables and immediately ordered beer samplers. You choose six beers from a list of about ten available. As always, I have a hard time choosing. The Pumpkin Stout was there. Heck, even an Imperial Pumpkin Stout was available. This is arguably the best time to try the Pumpkin Stout again. It’s as fresh as possible. But I just wasn’t in the mood. I wanted to try all the other brews I’d never had. But then, why did I order the Fisherman’s Brew? I’d had it before! Perhaps because it was lunchtime and the sun was beating on me through the window, I craved crisper beers, which I knew the lager would be. I promised myself I’d come back to try the two pumpkin stouts on their home turf.

In addition to trying the Fisherman’s Brew again (still delicious), I got a honey pilsner, their IPA, double IPA, schwarzbier, and doppelbock.

The doppelbock had a great caramel malt profile with great yeasty bread notes. Very drinkable. I’d definitely get it again.

The IPA was a bit underwhelming. It didn’t offer that special IPA aroma we Americans expect. It seemed to take inspiration from British IPAs, which is fine. But it was still a bit weak, even watery, and I would have guessed it was a Pale Ale. It needs more hops.

Their schwarzbier, called “Eclipse”, was properly black and pleasantly roasty. Notes of molasses and brown sugar were noticeable and refined. Full of flavor, yet very drinkable, this is a solid schwarzbier that I’d love to have again.

The honey pilsner was ok. That quintessential cracker malt profile was there, but a bit shy. Its notes of honey were also subdued, as expected. This was a serviceable brew, but it finishes a bit smooth. Normally that’s not a bad thing, but I prefer my pilsners to give a little snap in the mouthfeel, which this didn’t provide.

The double IPA, called “Greenhorn Double IPA” was the standout brew. It’s easier to please a beer geek with a double IPA, but this ones’ great. The hops were a mix bag of citrus and fresh cut grass, and there was no shortage of either on the aroma or in the flavor profile. The hops even tasted a bit resiny, chewy, and dank. Caramel malts were noticeable and provided some balance, but never upstaged the hops. I got an extra glass of this after I finished the sampler because it was too good and dangerously drinkable.

A note about the food – I tried fish and chips for the first time in my life. I know, crazy, as I’m from New England. I’m just learning to like white fish, and I figured there was no better place to get fresh fish than harbor-side in Gloucester. It was delicious and served as an agreeable accompaniment to all the beers.

 

While Cape Ann’s brews were a mixed bag, nothing was off-putting, and there were more highs than lows. Combine that with the setting, the enjoyable food, and you have no reason not to visit this convivial spot in a definitive New England fishing town. 

Cape Ann Brewing Company

11 Rogers Street

Gloucester, MA 01930

phone: (978) 282-7399

www.capeannbrewing.com

Winter Pub Hours:

Sun – Thurs: 11AM – 11PM

Fri & Sat: 11AM – 12AM

An eye-opening experience with Ipswich Oatmeal Stout

I recently experienced a reality check. A sip of one particular beer reminded me that rareness does not equate superiority. I already knew this, of course. It’s common logic we all possess. But it’s too easy to make yourself think a beer tastes better when it receives high praise and is also hard to find.

Case in point - I desire a particularly highly-rated beer that’s found on shelves just two weeks out of the year. It's from a brewery in a magical, far-away land known as Michigan. That beer is Breakfast Stout (FBS), brewed by Founders Brewing. Founders makes some amazing beers and releases two other versions of Breakfast Stout that are even more elusive. But let’s focus on FBS for now.

A stout for coffee lovers, FBS is brewed with Sumatra and Kona coffee, along with flaked oats, and bitter European chocolates. It’s serious, succulent, and gets a lot of attention in beer circles. Beer geeks in New England love tracking it down when it’s released in September. Massachusetts is the only New England state to get it and one of only eighteen states in total to see Founders products. Although Founders says they make FBS available for three months out of the year, I never see it on shelves for anything longer than a few weeks upon initial release.

I bought 3 four-packs of FBS this year and I’m still enjoying them slowly. Meanwhile, I recently re-discovered the Oatmeal Stout from Ipswich Brewing. I thought I'd had tried it before, but couldn't recall how long ago. It was eye-opening. While FBS is technically an imperial stout, and Ipswich’s Oatmeal Stout is not, their alcohol levels differ by only 1.3%, and they have fairly similar flavor profiles. I started to wonder... 

...Let's pretend someone who has enjoyed FBS in the past came by my house to enjoy the first FBS of this year's batch (thus, they haven't had it recently). If I blindly poured them an Ipswich Oatmeal Stout, would they immediately be able to tell it wasn't FBS? If they could tell, how many sips would they require to catch on? Could you trick a few people this way? Maybe. Maybe not. But the two beers are similar enough in spirit that it makes me want to conduct this blind taste test for real. 

While these two beers aren’t technically the same, and FBS is more robust, they seem like siblings that sing the same song. FBS is the more alcoholic brother that sings louder, which doesn't mean everyone would enjoy it more. One could drink either to essentially fill the same desire, and Ipswich is available year-round throughout New England. Given that major difference in availability, it’s hard to not recommend Ipswich over a beer like FBS to a New Englander who hasn’t had either. I say this knowing that some beer geeks would throw rocks at me for making this claim. How dare I compare two beers that are technically different in style. My answer to that is that I love both, so lay down your ax and settle down, Gimli. Some of you are too quick to declare one is not allowed to compare something like an imperial stout with another stout that blurs the lines between regular and imperial. Bah, humbug. It's all in good fun. 

Now that winter is here, it’s time to rediscover porters, stouts, and spicy winter warmers. If you’re looking for a stout, reach for the Ipswich Oatmeal Stout and enjoy it first on its own. Don’t have it with dinner. Have it after dinner. Then maybe another bottle with dessert. You’ll notice chocolate, coffee, caramel, and powdery oats on the nose. It’s very roasty, and tastes of bittersweet chocolate up front, followed by prominent notes of caramel and coffee. A flash of bitterness lingers on the finish. While the mouthfeel is creamy, it isn’t heavy at all and isn’t as dry as other oatmeal stouts. Overall, it's immensely enjoyable.The 7% ABV is very well hidden and while the aroma and flavor is similar to an imperial coffee stout, it drinks much easier. 

Today’s lesson: Sometimes that rare/expensive beer is easily replaced by a local brew you take for granted. Without question, Founders makes terrific beers. But so does Ipswich. And their Oatmeal Stout is arguably one of the most delicious sweet stouts easily found year-round in New England. Instead of hunting for something rare, grab an Ipswich Oatmeal Stout and thank me later. 

Thanksgiving Beer Pairing Made Easy

As turkey day approaches, forums on beer websites start to focus on the obligatory question – “what beer do I pair with my Thanksgiving feast”?

The first response is almost always “a good barleywine”. Other typical responses cover a plethora of Belgian styles. Of course there are no right or wrong answers. Try what you like. Or, look for a brewery to make the process fool proof for you by producing a beer called “Thanksgiving Ale”. We all know not to judge a book by its cover, but when you see a beer with that name, it’s hard to pass up for this purpose.

Thanksgiving Ale is an English old ale brewed by Mayflower Brewing Company, which DBNE recently visited. Given their name, location, and back story, I can’t think of a more appropriate brewery to make a beer solely for our November holiday.

We tasted this brew last night. Pouring it into a tulip glass, we generated very little head but liked its deep, dark auburn color. Aromas of brown bread, vanilla, molasses, and brown sugar were all there. This immediately reminded me how much I like canned brown bread with cream cheese. But I digress.

The flavor profile matched the aroma, but with an added note of raisin. The more the beer warmed up, the less sweet it became. I began to taste the essences of wood, peat moss, and earth which provided enough bitterness to keep the sweetness in check. Near the end of the glass I noticed a note of cherry. There are layers of flavor here, and that equals two-thumbs up from me.

If you’re considering a beer pairing with your Thanksgiving dinner, I suggest seriously considering Mayflower’s Thanksgiving Ale. It clocks in at 8% ABV and will run you approximately $6 – $7 for a 22 oz bottle, and you have fewer than forty eight hours to get yours in time to pair with mom’s sweet potato pie.

The revenge of Infinium

In November of last year, Sam Adams released a unique beer called Infinium. It was brewed in collaboration with the great German brewery (and the world’s oldest ) Weihenstephaner. Infinium is technically categorized as a Bière de Champagne, which as you might guess, is a cross between beer and champagne. It's a newer beer style that's usually produced in Belgium.  

Upon Infinium's first release one year ago, it received mixed reviews with arguably more bad reviews than good ones. The majority’s consensus was that it was simply unimpressive, gimmicky, boring, and not recommendable. I didn’t think they’d brew it again. But, Sam Adams and Weihenstephaner teamed up again this year to give it another go. This year's batch, however, has noticeable differences. 

   

A small release party for Infinium 2011 was held at the Sam Adams Brewery last night, and DBNE attended. Sam Adams founder, Jim Koch, was present at the party and I couldn't help but notice that he seemed smaller in person than I imagined him to be. He spoke for a few minutes and expressed that he wanted this year's batch to have a bigger backbone. He informed us that the new version is enhanced by “dry hopping with fresh Hallertau Mittelfrueh hops to impart a fresh yet delicate citrusy hop character.”

Jim’s description accurately represented what we experienced. We didn't have high expectations when we walked in, but we were impressed and surprised how much we enjoyed this year’s batch.

  

While last year's version was more champagne-like. This year's version tastes a lot more like a beer that merely winks at champagne. In a blind taste test , I don’t think I could pick out this year’s Infinium as an obvious champagne/beer crossover. It didn't even sport the fizzy head inherent with champagne. Instead, Infinium’s head is foamy and amazingly doesn't dissipate. An “A” for appearance.

  

The enhanced, grassy-hop profile was noticeable on the nose along with sweet malt and faint citrus. The biggest enhancement on the flavor front is actually the caramel-malt profile. It’s huge. It tastes sweeter and more syrupy as it warms without ever becoming unwelcoming. What makes it lovely is the lining of orange and apricot notes in the mix.

   

Also commendable is that its 10.03% ABV is unnoticeable to the palate. Yes, you feel it later, but there’s no trace of alcohol in the flavor. This is uncommon for a beer with that alcohol level.

  

In the end, we were quite impressed. Anyone who was disappointed with last year's Infinium should give this year's version a chance. The only drawback is that a bottle costs $20. You do get 750 ml, and I’m sure its production requires higher costs. But compared to other beery treats you can buy with $20, is it worth that price tag? That’s debatable. However, Infinium does have a celebratory air about it. So given the situation and company you share it with, it definitely can be worth it.

Sam Adams Single Batch Series

DBNE recently attended a release party at the Sam Adams brewery in Jamaica Plain, MA, in honor of their new, limited-edition, Single Batch Series. The series consists of four new beers touted as “the brewers’ favorite beers”. They’re available nationwide in 22 oz. bottles ($4.99 - $6.99), and this is the only time they’ll be brewed, supposedly. Hence the “single batch” moniker.  

Now, if they’re previously unreleased, I don’t understand how they could be the brewers’ favorites. Favorites out of what? Have they been brewing these behind scenes for personal consumption? What else do they have hiding back there?

The lineup includes four beers: Griffin’s Bow (barleywine), Tasman Red (red IPA), Third Voyage (double IPA), and The Vixxen (chocolate chili bock). Needless to say, these are all bigger, more intense beers.

The event was intimate and well attended without being too overrun. Each of the four beers had their own station with a savory food pairing. Interestingly, most of the stations had unique cupcakes to pair as well. Though the cupcakes ran out quick at some stations.

We received four tokens to sample four beers, and two tokens to sample two food items. The fact we weren’t each given enough tokens to sample all four food items was strange. The food seemed specifically chosen to pair well with, and enhance, the flavors of the specific beer it shared a station with. Regardless, my wife and I split our food tokens to sample everything equally.

In short, the verdict on the beer was that there were two hits and two misses.

Griffin’s Bow was the surprise. It’s an Oaked Blonde Barleywine. What’s funny is that neither my wife nor I get excited over blonde ales. And, while I do enjoy some barleywines, my wife generally steers clear of them (though she appreciates their flavors). Despite all that, we both enjoyed Griffin’s Bow immensely. It’s complex with layers of flavor. Notes of vanilla, cinnamon, oak, caramel, and fresh hops, are all there. It got better with each sip and paired well with the quesadilla served with it. While Griffin’s Bow packs a punch, it's not overwhelming as long as you sip slow.

Next was Vixxen – a chocolate chili bock brewed with ancho and chipotle chilies. We didn't hate it. It just lacked complexity. The notes of chili spice were noticeable, pleasant and subdued. Chocolate was definitely there, but beyond that, there wasn't much to it. There was no visual head to speak of when poured, and I had a hard time creating one in the glass. The mouthfeel was smooth and had that slick feeling that many Sam Adams beers have. Overall, Vixxen wasn’t bad but we expected more excitement, and therefore, felt let down. The food pairing here was chicken mole, and while it seemed to make a nice enough pairing, the food sample was so small one could hardly tell. The cupcake we received along with the chicken had a Mexican chocolate kick and was delicious.

The Tasman Red – a red IPA – is brewed with Topaz and Galaxy hops grown near the Tasmanian Sea. It was nice enough, but not the best hoppy red we’ve had. I wouldn’t choose it over, say, Bear Republic's Red Rocket. But it was still enjoyable and I gladly have another if someone handed me one. The red-malt profile seemed a bit thin with a strange note of plastic. Its hop presence didn't smack you in the face (which we sometimes like, frankly), but it was assertive and pleasing. The macaroni and cheese paired with this beer didn’t elevate anything and was merely a snack. But I never turn down a snack. Heck, I even make a point to go to BJ’s Wholesale Club to eat the free samples, regardless of whether or not I need to shop for anything.

Lastly was Third Voyage. It’s a double IPA (DIPA) brewed with Cascade hops from three different regions of the world. Third Voyage tastes exactly how I expect Sam Adams to make an DIPA – not enough hops, too much malt. While its flavors were nice enough, “enough” doesn’t cut it in the loved DIPA corner of the beer universe. There are too many great DIPAs one can easily find to warrant settling for Third Voyage. What bugged me most was its hop character. In both aroma and flavor, its hops were weaker than what we just experienced in the Tasman Red. And Tasman Red is only supposed to be of “regular IPA” strength. That’s backwards, and speaks to Third Voyage’s folly as well as Tasman Red’s relative success.

In the end, the two hits were Griffin’s Bow and Tasman Red; the two misses were Vixxen and Third Voyage. Griffin’s Bow was the unanimous winner of the lot in our eyes. But see for yourself. They’re all worth trying once.

The event was organized in collaboration with the Boston-based Pintley (www.pintley.com) website. Pintely is another beer-rating website that’s still relatively new, but fun and easy to use.

Pintley has partnered with Sam Adams again for another event (tomorrow) around the release of this year’s Infinium. DBNE will be there. A champagne-like beer brewed in collaboration with the mighty Weihenstephaner, Infinium was first released last year and suffered mixed reviews which lead me to believe we would never see it again. We hear this year’s recipe has changed for the hoppier, so we’re excited to get a sneak peek. Stay tuned. 

Brewery Tour Stop #12: Mayflower Brewing Company

Egyptian servant pouring beer. 

I sometimes forget how significant of a role beer has played in world history. Beer recipes are found on Babylonian clay tablets from over 6,000 years ago. In the 13th century, it was customary to baptize children with beer. And in ancient times, monks who fasted or abstained from solid food subsisted on beer. 

Egyptian woman 

brewing beer.

There’s a seemingly endless number of noteworthy facts involving beer’s purpose and place in historical societies. The Egyptians often come up in these tales. For example, they used beer to treat over 100 illnesses in 1600 BC. But my favorite fact is that the Egyptian pyramids were essentially built on beer. Stonecutters, slaves, and public officials were paid in a type of beer called 'kash’, from which the word 'cash' originated. Two containers of ‘kash’ beer were minimum wage for an Egyptian laborer’s day of work.

I was reminded of beer’s place in history, specifically of its role on board the Mayflower ship, when DBNE recently visited Mayflower Brewing in Plymouth MA.

In 2007, Mayflower Brewing was founded by a tenth great grandson of John Alden. Mr. Alden built and tended to the wooden barrels which carried the Mayflower’s most precious cargo – many gallons of beer to sustain the Pilgrims on their journey to America. Beer was the staple drink on board the ship. Water became infected and spoiled quickly. Beer contained little-to-no bacteria, and hops (new to the brewing process at the time) preserved the beer longer. It was also a terrific source of carbohydrates. Everyone drank beer daily, including women and children. The sailors on board the Mayflower received a daily ration of one gallon.

After sixty-five days at sea, the Mayflower abandoned its planned destination along the Hudson river, and eventually landed at Plymouth Rock because they ran out of beer. The Mayflower's log explains the passengers "were hasted ashore and made to drink water so that the seamen might have more beer". On their arrival, the pilgrims immediately built a common house, which included a brewery.

The Pilgrims’ new colony and plantation in Plymouth contained a “very sweet brook” and “many delicate springs of as good water as may be drunk.” Today, Mayflower Brewing uses water from that very same brook to brew the Mayflower family of ales. I think John Alden would be delighted to hear that.

Mayflower’s brewing facility is located in a shared business building, tucked away in a quiet corner of a well-kept business area. Open on Saturday’s, their tasting room has a more inviting feel than others we’ve been to. It’s very clean and still looks new. There are a few tables and a nice-looking bar that beckons you to sample the five different beers they have on tap. Don’t mind if I do.

We sampled Mayflower’s four beers that are always in rotation and available in stores; the Golden Ale, Pale Ale, IPA, and Porter. The fifth tap is dedicated to their seasonal offering, which at the time of our visit was the Autumn Wheat.

Golden Ale is similar to a blonde ale and was the lightest beer in the bunch. Crystal gold in color, its malt character brings biscuits to mind. Mild floral hops balance it well. Overall, it’s dry, refreshing, and clean with little bitterness.

Pale Ale is Mayflower’s flagship beer. It seemed old-fashioned, and that's neither a good or bad thing. Compared to some of the other American pale ales found today, this one’s mild and as balanced as can be. The malts are toasty and woody. And while the hops do offer herbal esters, they’re busier balancing things out.

Moving along, the IPA showcased both hoppy and sweet characteristics. It uses pacific northwest hops with highlights of pine, citrus, and toasted honey-like malt. I’ve had the IPA in bottle and on tap, and experienced something different each time. It's hoppier from the tap, sweeter from the bottle. But the bottle I had may have been a bit old, and therefore lost its hop punch. I couldn't tell because the date imprinted on it was smudged. 

Next, we tasted the Autumn Wheat  which is their fall seasonal release. I’m often leery of wheat beers, as I find too many to be mediocre. Thankfully this one was anything but. However, I could see some beer geeks declaring it mediocre because it’s subdued. It drinks like a yeasty brown ale, and brown ales rarely astound beer geeks. But its flavors of brown bread, caramel, wheat, and banana are balanced and mixed seamlessly. This one surprised us.

Porter is my favorite style, so I was excited to finish with theirs. I’ve had it once before, on cask. I remember feeling conflicted about it. But, since I firmly believe beers taste slightly different at different times because of many reasons (the way it’s served to you, bottle vs. draft, your palate that day, company, environment, food accompaniment, etc.), I wanted to meet it again for the first time.

The porter is generally one of Mayflower’s most talked-about brews. I overheard it's one of their best sellers along with the IPA – and with good reason. What I like about it is how it reminds me of pilgrims. Earth, wood, smoke, molasses, and oats; those are all things I associate with a stereotypical pilgrim scene or old-fashioned New England food. And Mayflower’s porter hits all of those notes. Given their story it’s fitting that Mayflower Brewing delivers a solid, classic porter. But it’s modest. Its robustness doesn’t make you bang on your chest. It’s almost elegant.

After all that sampling, the beer we ended up taking home was not one we tried. Their limited-edition Thanksgiving Ale is sold in 22oz bottles only, and at 8% I hear it’s a tasty Strong Ale. I’ll find out soon.

We did get a brief, standard tour of the facility. Tours seem to happen spontaneously. As soon as a handful of people show up who are interested in a tour, one of the bartenders shows everyone around.

I encourage you to visit Mayflower for at least the easy-going and welcoming vibe you experience as soon as you walk in. A handful of people showed up while we were there, and the tasting bar at times felt more like your friendly neighborhood pub. People who seemed like regulars came in to refill their growlers, but would also hang out, chat, and sample all the beers as if they hadn’t had them before. The staff didn’t seem to mind at all. And I don’t blame the patrons because the pours here are generous.

Mayflower's brewery is easy to like. If you didn’t already have a reason to visit the pleasant town of Plymouth Massachusetts (especially in the summer), now you have one.

Mayflower Brewing Company

2 Resnik Rd, Plymouth, MA

508-746-2674

www.mayflowerbrewing.com

Tastings and Tours:

Thursdays and Fridays 4:30PM to 6:30PM

Saturdays 11AM to 3PM