What’s On Tap: Sean Hopkins and Greg Ouellette
Sean Hopkins: Lobster Q is our fresh take on Surf & Turf. A true New England spin on traditional seafood combined with down home real wood smoked BBQ!We’re just getting started over here and love to have fun playing with our food!
Sean just recently WON the premiere episode of Rewrapped on The Food Network! Check out more about his episode HERE
Check out this Champion’s Pose!
Greg Ouellette: Head Brewer at Martha’s Exchange Restaurant and Brewing Co. in Nashua, NH. Originally from Nashua, Greg has been brewing at Martha’s for over 12 years, brewing over 30 different recipes a year for their 8 draft lines. During his time at Martha’s Greg has won 13 medals in competition for a wide range of beer styles.
Previous to landing the Martha’s job Greg worked at Incredibrew Brew on Premise in Nashua where he taught and guided customers in making their own beer from 1995-2001 (with a one year hiatus in there to snowboard the mountains of Aspen, Colorado)
Greg started out as a homebrewer, making his first batch so it was ready to drink on his 21st birthday in 1992. He still homebrews at least once a year, not forgetting the roots to his career.
In the Kettle: PATIENCE!
Greg talks about why patience is a vital skill to have when home-brewing….or listening to this show!
Draft Pick’s of the Week: Brew Dog Tokyo
- OG: 1140
- IBU’s: 90
- Malts: Marris Otter, Dark Crystal, Caramalt, Chocolate Malt, Roast Barley
- Hops: GalenaTwist: Brewed with Jasmine and Cranberries. Dry-Hopped then aged on oak chips.
Listen for our review!
Ain’t We Got Style: 14 C Imperial IPA Read More
Vintage Beer Hits the Mainstream
In Patrick Dawson’s new book Vintage Beer: A Taster’s Guide to Brews that Improve Over Time, the North Denver Tribune’s beer columnist sings the praises of cellaring beer and aims to prove old beers are the best beers. Before reading on, a caveat: Beware, beer snobs! Vintage Beer is about aging craft beers and taking DIY to heart. The bottom line: Patrick loves him some brewski, but at the end of the day “its an adventure and its just beer”. READ MORE
- Constant Temperature at 50 to 60 degrees
- Use an interior closet or crawlspace if you don’t have a cellar
- Best with beers at higher alcohol levels