Coming Soon: Trill "Night & Day," Paulaner, Pipeworks "Lizard King," Firestone Walker "Leo vs Ursas," and Cidergeist Semi-Dry

TRILLIUM, NIGHT & DAY

Style: Imperial Coffee Stout

Abv: 11.5%

Size, Price: 10oz, $9.50

From the brewer: “Once again, we partner with Barrington Coffee Roasters to brew Night & Day. In order to reach the higher gravity and fuller-body of this massive imperial stout we employ a reiterated mash technique that allows us to create an unusually rich, high gravity, 100% malt wort. Pouring raven-black with a persistent creamy pale-brown head, Night & Day is seductive with aromatics of roasted dark malt, espresso, caramel, cocoa powder, dark fruit, charred toast, and subtle sweet vanilla. At a soul-warming ABV of 11.5%, this bold, imperial stout drinks velvety smooth with mellow bitterness, silky carbonation, and balanced flavors of dark roast coffee, chocolate, figs, affogato and black cherry.”  Sounds good to me.

PAULANER HEFE-WEIZEN

Style: Hefeweizen

Abv.: 5.5%

Size, Price: 16oz, $8

Paulaner is the #1 wheat beer in Germany and one of the world’s favorites. The brewers like to claim that beer experts call it “a masterpiece.”  In developing this beer, the Paulaner brew masters have perfected a unique technique with “yeast suspension”, resulting in a uniform, slightly cloudy appearance, consistent quality and perfect taste.  This traditional unfiltered Hefe-Weizen is naturally cloudy and warm silky gold under a really strong head of foam.  Aromatics of banana, tropical fruits are at the fore of a balanced, not too bitter, not too sweet hefe.  Super refreshing, great for beergardens (aka patios).

PIPEWORKS LIZARD KING

Style: Mosaic Pale Ale

Abv.: 6.5%

Size, Price: 16oz, $7.75

First off, these cats are definitely strange ones, with an intense nerd-core alien/ninja bent: just check out their artwork here.  Started in Chicago in 2012, the brewery has expanded rapidly and is now self-distributed across Illinois, in New York and Connecticut, and lastly in Boston due to the recent expansion of Night Shift into distribution (thank you NS for not just your beers).  The descriptor provided by the brewers on Beer Advocate:

Throughout the epic battle, the Ninjas and the Unicorns have been waiting for something, anything, to tip the scale in their favor. After all, The Unicorns and The Ninjas have been fighting this epic battle for nearly and epoch. In this age-old battle, will the Lizard King be the one to end the battle? Will there finally be peace among the two warring parties? Will this be the end of rhetorical questions?!

Aroma:  Tropical fruits and pine abound with a bit of piney resin kicking around the back.  Crackery smell from the malt.

Taste: The Mosaic hops come through in the flavor as well, with some dank, resinous textures as well.  Medium bodied.

FIRESTONE WALKER, LEO VS URSAS

Style: IPA

Abv: 8.2%

Size, Price: 10oz, $7.75

Part of a rotating limited edition series.  The name comes from the FW logo of the boxing lion and bear.  The theme behind the beers, according to the FW website:

From the Crucible of Conflict Come Beers of Great Intention

The sparring Lion and Bear not only speak to the unorthodox rapport between founders Adam Firestone and David Walker—they also hearken to the heart of our brewery culture, which for 20 years has been forged by often opposing forces in pursuit of the perfect beer. These forces now culminate in Leo v. Ursus, a chronology of beers that shift stylistically with each limited quarterly release. These are bold creations, often hoppy and intense, but always with a native sense of balance. Many also address “wish lists” expressed to us by loyal fans.

That’s some cool shit right there.  Even cooler, this is the first beer in the series, entitled “Fortem.”  They refer to it as a new-age imperial IPA drawing upon a range of influences, all while still being a recognizable FW IPA. As such, it blends newer hop varieties from the Pacific Northwest and Hallertau, Germany along with pale malt, wheat malt and flaked oats for a full body and rounded mouthfeel. Fortem has been left unfiltered for a full hop impact.  Gimme!

CIDERGEIST SEMI-DRY

Style: Off-dry Cider

Abv.: 6.2%

Size, Price: 16oz, $7

Cidergeist is the cider-fermenting arm of Rhinegeist in Cincinnati.  The semi-dry is fermented with the intention of really pulling forward the flavors of the Washington State apples used without making a cider so dry it becomes tart.  Clean, clear, and hints of yeastiness beneath the apple-juice nose and flavors.

We have gin on our back bar! Barr Hill Gin, $12/pour

CALEDONIA SPIRITS, BARR HILL GIN $12/2oz pour

About the Distiller:

Caledonia Spirits is located in Caledonia County, Vermont and inspired by the views from atop the Barr Hill Nature Preserve.  They were founded by Todd Hardie in 2009 after a 30-year career spent running an apiary.  He founded a distillery upon a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials, including his bee hives.  Head Distiller, Ryan Christiansen, purchased the distillery from Hardie in 2015, allowing Hardie to purchase land for a new farming venture, Thornhill Farm.  With 4 acres of barley and 24 acres of rye, Thornhill Farm is now the primary source of grain for Caledonia Spirits' distillations.  They even do all of their barrel work in Vermont-grown, sustainably sourced white oak and have their own cooperage.  

Their website sets out their modus operandi as:

Our mindful approach to distilling is influenced by Vermont’s working landscape and the four seasons that so strongly define our place. Our fermentation process captures the natural variation of wild yeast. With custom built stills that reflect our do-it-yourself ethos, our distillers skillfully select the heart of each batch. Raw honey is the distinguishing ingredient in each of our spirits, imparting a soft and subtle essence of wildflower nectars. To sip our spirits is to be transported to a wild place on the fringe of field and forest – this is Landcrafted.

About the Gin:

Barr Hill Gin is our ode to the hard working bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled. How do we extract such complexity from simple raw materials? Our secrets are kept in the hive.

Tasting notes: Lemon-peel and juniper on the nose, opening to hints of eucalyptus and smoke.  Texture is very round and smooth, with notes of flowers and soft green herbs.  Much more in common with a Plymouth-style gin than a London Dry, but very versatile in cocktails.

Coming Soon: White Rascal, Waldo, Epiphany, Leitmotif Opus 3

AVERY WHITE RASCAL

Style: Belgian White Ale

Abv: 5.6%

Size, Price: 16oz, $7.5

An American beer in a classic Belgian style, the White Rascal is brewed with coriander and curacao orange peel to create a refreshing, light, fluffy white ale.  

LAGUNITAS WALDO

Style: Imperial IPA, Special Release

Abv.: 11.5%

Size, Price: 12oz, $8

From the brewer: “In 1971, the Waldos met one afternoon at 4:20 in the front courtyard of their school near the statue of Louis Pasteur.  They set out in a ‘66 Impala armed with a “treasure map” on a journey to find a secret garden near Point Reyes.  They met there at the same time every day and continued their quest.  They never found the secret garden...But they keep lookin’.  The dankest and hoppiest beer ever brewed at Lagunitas was made with the help of the Waldos for all treasure hunters.”  They recommend pairing with beer-battered Twinkies Con Queso.  Woof.

FOUNDATION EPIPHANY

Style: Maine IPA
Abv.: 8%

Size, Price: 12oz, $8

Epiphany was designed to showcase the glorious flavor and aromatics of hops without any astringent bitterness.  Citrus, tropical fruit and pine blend to provide you with a sublimely juicy hop experience.  “East or west coast? No. This is a Maine IPA”

EXHIBIT “A”  LEITMOTIF OPUS 3 KETTLE SOUR

Style: American Wild Ale

Abv.: 4.2%

Size, Price: 16oz, $7.5

This beer is part of a limited release series by Exhibit “A.”  All of the Leitmotif’s are kettle soured with wild yeast, but the Opus 3 features the addition of Cara Cara oranges and Mandarina Bavaria hops.  Tasting notes don’t really exist out there, but with wild ferments you usually get a much softer, funkier sour than the big super-tart citrus-driven styles that are out there.  General consensus is that this one is more orange peel driven than funky and not particularly tart.

Sun's Out, Guns Out: Summer Beers! Gansett Del's Shandy, Lawson's Sip of Sunshine, Anderson Valley Briney Melon Gose, Bantam Americain

NARRAGANSETT DEL’S SHANDY

Style: Lemonade and Lager Shandy

Abv: 4.7%

Size, Price: 16oz, $5.00

Del’s Shandy is a collaboration between two iconic Rhode Island brands (Here’s a shout out to you, Mr. McDevitt!).  According to our friends on the south show-wah keds, it “is the perfect thirst-quenching balance of our gold medal Lager with Del’s lemon concentrate...brewed under the supervision of award-winning brewmaster Sean Larkin.”  Gansett is the highest rated domestic lager on Beer Advocate (I’m not 100% certain if that is mostly because they are NE natives as well), while Del’s Lemonade has been Rhode Island’s favorite summer treat for over six decades.  Citrusy, malty, beach beer.  Crushable.

LAWSON’S SIP OF SUNSHINE

Style: IPA

Abv: 8%

Size, Price: 12oz, $8.50

Lawson’s Finest Liquids is a microbrewer based out of Vermont.  They are tiny and, as such, very rare.  We are able to carry some of their IPA’s due to a new partnership in which they borrow some brewing space from our friends at Two Roads.  Even with that partnership established, finding any of their beers outside of VT or the Hartford area is a treat.  The Sip of Sunshine is packed with juicy tropical fruit character, bright floral aromas, and delectable layers of hop flavor.  The people at Lawson’s encourage you to “pour mindfully, inhale deeply, and enjoy a tropical vacation in a glass.”  

ANDERSON VALLEY BRINEY MELON GOSE

Style: Watermelon Gose

Abv: 4.2%

Size, Price: 16oz, $7.25

Born from their passion for experimentation, the Briney Melon Gose boasts a thirst-quenching tartness that is perfectly balanced by subtle watermelon flavors and aromas.  Gentle additions of sea salt create a refreshing harmony between the acidity and fruity sweetness leading to a clean, dry finish.

BANTAM AMERICAIN

Style:

Abv.: 5.2%

Size, Price: 16oz, $7.50

From the brewer: “Contrary to popular beliefe, The Americain was born in the spring, not the fall.  It was first made to remind us of the rich and amazing flavors we experienced in our friend’s homemade batch of apple butter.  Green cardamom, coriander, clove, cinnamon, and rose petals create a rich and aromatic character that is luscious and deliciously edible.  And why the French name? Well, anything said in French sounds sexier, don’t you agree?  And while this cider takes its name from the French, it’s cloudy like English Scrumpy and features traditional Persian spices, its taste is truly American: as American as apple pie.”

Calamari Deconstruction (James Cosby)

The Squid Part

The English name calamari has been borrowed multiple times, first from Spanish calamar, later from Italian calamaro, and most recently from Modern Greek καλαμάρι kalamári. All derive from the Late Latin calamarium, "pen case" or "ink pot", itself from the Latin calamarius, "pertaining to a writing-reed", after the resemblance in shape and the inky fluid that squid secrete; calamarius in turn derives from the Greek κάλαμος kalamos 'reed' or ‘pen'

In English-speaking countries, squid as food is often marketed using the Italian word calamari. Squid are found abundantly in certain areas, and provide large catches for fisheries. The body can be stuffed whole, cut into flat pieces, or sliced into rings. The arms, tentacles, and ink are also edible; in fact, the only parts not eaten are the beak and gladius (pen). Squid is a good food source for zinc and manganese, and high in copper,^[17] selenium, vitamin B₁₂, and riboflavin.^[18

 Squid are cephalopods of the order Teuthida, which comprises around 304 species.^[2] Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles. Squid are strong swimmers and certain species can "fly" for short distances out of the water.

Allergies to calamari can occur.^[15] As with other molluscs, the allergen is probably tropomyosin.

Many species are popular as food in cuisines as diverse as American, Basque, Canadian, Chinese, English, Filipino, Greek, Italian, Japanese, 

Korean, Portuguese, Spanish, Tunisian, Turkish and Vietnamese.

Now internationally recognized for top-shelf squid, Point Judith, Rhode Island was established as a popular “hub” in the early 80s. Along with its unique harbor-side vacation sites and activities, Point Judith can coin itself as the first port on the East Coast to have an influx of fresh squid supply. With sustained efforts, and dedicated fisherman, Point Judith has been named “The squid capital of the East Coast.”

Beurre Blanc

Literally translated from French as "white butter" — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce.^[1] This sauce originates in Loire Valley cuisine.

A good beurre blanc is rich and buttery, with a neutral flavor that responds well to other seasonings and flavorings, thereby lending itself to the addition of herbs and spices. It should be light and airy yet still liquid and thick enough to cling to food.

Beurre blanc is prepared by reducing wine, shallots, and herbs (if used) until it is nearly dry. Although not necessary, cream can be added at this point as a stabilizer to the sauce. Lemon juice is sometimes used in place of vinegar, and stock can be added as well.^[4] Cold, one-inch cubes of butter are then gradually incorporated into the sauce as the butter melts and the mixture is whisked.

The sauce can separate by either overheating or cooling. If it heats past 58 °C (136 °F), some of the emulsifying proteins begin to break down and release the butterfat they hold in emulsion. If the sauce cools below 27 °C (80 °F), the butterfat will solidify

Tempura 

The classic "batter-fried" food in Japan is tempura, which is no stranger to the West. What is not well known about this so-called typical Japanese dish is that in actual fact it was introduced, or at least devised, centuries ago by Europeans living in Japan - the Spanish and Portuguese who established missions in southern Japan in the late sixteenth century. The dish caught on with the Japanese, who added the thin, delicately seasoned dipping sauce with grated daikon mixed in. By now tempura has passed so thoroughly into native cooking that its origin is almost forgotten.

Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour.

The Peppers

Peppadew is the trademarked brand name of sweet piquanté peppers (a cultivar of Capsicum baccatum) grown in the Limpopo province of South Africa.This type of piquante pepper was first discovered in early 1993^[1] and introduced to market later that same decade. The name is a portmanteau of 'pepper' and 'dew'. Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes.

The Capers

The salted and pickled caper bud (called simply a caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian, Aeolian and Maltese. The mature fruit of the caper shrub are prepared similarly and marketed as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn (Zea mays). They are picked, then pickled in salt, or a salt and vinegar solution, and drained. Intense flavor is developed as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction leads to the formation of rutin, often seen as crystallized white spots on the surfaces of individual caper buds.

Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and spaghetti alla puttanesca.

Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini.

Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry. The fruit can be pickled and then served as a Greek mezze.

Caper leaves, which are hard to find outside of Greece or Cyprus, are used particularly in salads and fish dishes. They are pickled or boiled and preserved in jars with brine—like caper buds.

Dried caper leaves are also used as a substitute for rennet in the manufacturing of high-quality cheese.^[24]

Fettuccini Nero Deconstruction

Fettuccini Nero

~Fettuccini~

• “Little ribbons” in Italian
• One of the oldest and most common pastas
• Made with egg dough, which gives the pasta a softer texture

Cocoa Powder

• Cocoa powder starts as pulpy seeds contained in pod-shaped fruits growing on cocoa trees.
• The seeds are fermented (gives the beans their brown color and flavor), dried, roasted, and then ground into a paste.
• The fat (cocoa butter) is removed from the paste and dry, unsweetened cocoa powder is the result. (If you remix cocoa butter with some portion of the cocoa powder you can make chocolate!! YUM)

-Benefits of Cocoa Powder

Minerals

1 Tbs = 12 Cal, 1g Protein, 0.1g Sugar, 1.8g Fiber (daily intake: 5% men, 7% women)

3-9% recommended daily intake of:

• Iron - carries oxygen, helps produce red blood cells, essential for your immune system
• Manganese - component of enzymes that form cartilage and bones, metabolize nutrients, function as antioxidants inside every cell in the body
• Magnesium - helps produce energy and maintain a normal heart rhythm
• Zinc - important for production and development of new cells, including cells of the immune system

Flavonoids

Plant-based substances

In cocoa, functions as antioxidants that help systemic inflammation

Cocoa is a good source of two flavonoids:

• Epicatechin
• Catechin

By helping to relax the muscles in blood vessels, these flavonoids can lower blood pressure and improve blood flow!

Wild Boar - Broken Arrow Ranch

• An artisanal producer of high quality free-range venison, antelope, and wild boar meat
• Family-owned and operated business
• In its 2nd generation
• Operating since 1983
• Located in the heart of Texas Hill Country
• Field harvest only truly wild animals
• Not farm or pen-raised
• Partner with ranchers in Central and South Texas
• Part of their population management programs
• Over 100 different ranches
• About 1 million combined acres

-Harvesting

• Mobile processing facility
• The harvest crew consists of a shooter, a skinner, and a government meat inspector
• It is set up at a prearranged location on the range to minimize time lapse between harvesting and processing

• Humane field-harvesting
• Harvested long-range (50-200 yards) using a sound-suppressed rifle and a high-power leupold scope
• The main goal is to reduce stress, which is a large factor in controlling meat quality
• A threatened animal will produce an increased amount of adrenaline which will lead to a rapid increase of lactic acid in the muscles
• The acidic condition of the muscles can cause the meat to become tough, strongly flavored, and reduce its shelf life
• The purpose of this technique is to cause zero stress to the animal for highest quality meat possible
• Once harvested, the animal is brought back to the mobile processing facility where it's skinned, eviscerated (disemboweled), and inspected
• Electro-stimulation
• An additional step, which is performed within minutes of harvesting
• It causes a contraction of muscles ensuring a thorough bleed out, which guarantees a mild tasting meat and longer shelf life
• The event also tenderizes the meat, usually ends up 40%-60% more tender than non-stimulated meat

Ragù!

• In Italian cuisine, ragù is a meat-based sauce commonly served with pasta
• In Tuscany, ragù can be called ‘sugo’, and wild boar ragù is called ‘sugo di cinghaile’, which lines up with our ragù!
• Created (or first documented) by Alberto Alvisi in the 18th century
• Alberto was the cook to the Cardinal of Imola
• The recipe was replicated and published as The Cardinal’s Ragù
• One of the most popular ragùs is ‘Ragù alla Bolognese’ (Bolognia)

• By the late 19th century, the use of heavy meat sauces on pasta was common on both feast days and Sunday's only with the wealthier classes of newly unified Italy due to meat and pasta expenses

New Menu Items: Whole Wheat Pappardelle; Skirt Steak Panzanella

Whole Wheat Pappardelle (86 Fettuccine Nero)

Pappardelle is a long wide noodle, hand cut, made from whole wheat flour from Nitty Gritty Grains in VT, along with durum flour, eggs, and egg yolks. The pasta is tossed with a lamb neck sugo (lamb necks, braised in lamb stock, white wine, with sumac, cumin, caraway, and bay leaf), as well as grilled green garlic (poached in buttermilk, then grilled), and fava beans. The pasta is tossed with butter, lemon, pecorino, and a chili oil (chili flake, cinnamon, star anise, fennel, cumin, and sichuan peppercorns), and topped with thinly sliced green garlic tops.  The pasta is distinctly Italian, but nods at the peninsula's historical role in trading along the Silk Road with the importation of foreign ingredients.

Allergies: Gluten*, Dairy* (Note: please remember that the green garlic is poached in dairy and then grilled)

Skirt Steak Panzanella (86 Venison)

Panzanella is a classic tuscan bread salad, traditionally made with tomatoes. Our version adapts this into an entree, with grilled skirt steak, grilled gem lettuce, and a house made sourdough bread (whole wheat flour, pizza flour, water, sourdough starter, benne seeds, and flax seeds). All of these are grilled to order then tossed with a reduced beef stock, and a vinaigrette (Rosemary, capers, lemon zest, anchovies, shallots, garlic, colatura di alici, and red wine vinegar). Also in the salad are seasonal vegetables, and a puree on the bottom of the plate. The idea is for this dish to evolve throughout the summer, really playing to the strengths of the market around the corner. We’ll begin with a nettle puree, and a salad of basil, mint, radish, watercress, fennel, snap peas, and pickled ramps. (Steak is cooked Medium. We can cook it further, but it’s hard to do lower, since it’s a thin cut. Please don’t inquire about temperature though, unless you get the impression the guest might want it cooked through.)

Allergies: Gluten*, seafood*, sesame*, mushrooms* (in the beef stock)