What’s On Tap: JT Thompson, Minister of Propaganda for Smuttynose Brewing Co.

Smuttynose proudly traces its roots to the earliest years of craft brewing in the eastern United States. A brother-sister team, Peter and Janet Egelston, opened what is now the second oldest brewpub in the northeast, the Northampton Brewery in 1987.  Though still a novelty, early success led them to open a second brewpub (The Portsmouth Brewery) in the heart of Portsmouth, New Hampshire’s picturesque downtown, during the height of the early ‘90’s “microbrew boom.”  Several years later small local packaging brewery’s bankruptcy auction offered Peter another chance at owning and running a third brewery.  In the years since, Smuttynose has grown into one of New England’s best-loved and most-recognizable breweries as well as New Hampshire’s largest, locally-owned brewery.  We’ve been fortunate to brew in the UK as part of a brewery exchange, win medals and awards at major beer competitions and brew beers that are loved by critics and beer drinkers.  Our unique, photographic packaging designs pop out on store shelves, adding to our brand’s cache.

In 2014, we are moving into our new home:  a new, energy-efficient brewery, company headquarters and a 95 seat pub set on a historic, 14 acre farm in Hampton, New Hampshire.  The new facility features state-of-the-art packaging and brewing equipment in a building that echoes New England’s vernacular architectural style.  We’re very excited to host visitors for a brewery tour or growler fill, though our restaurant won’t open until fall 2014.

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JT is a very proud native of North Carolina.  How he ended up in frosty New Hampshire is a tale best saved for a few pints.  JT came to Smutty from our sister brewpub, the Portsmouth Brewery, after having worked previously at two breweries in Pennsylvania, in addition to a stint as a graduate student in Library Science.  He is an American Brewers’ Guild graduate.  After four and an half years of production brewing at Smuttynose, JT became Smuttynose’s first Minister of Propaganda.  This is his first desk job since 2002.  His responsibilities include, writing our newsletter, managing our Facebook/Twitter feed, creating content for Smuttynose TV and Portsmouth Brewery TV, among other communicative tasks.

JT has many interests but none greater than UNC basketball.  He also is an avid music listener, novice home repairer, infrequent cook of Southern cuisine, and sometimes visitor to art museums.  JT has been volunteering for NERAX (New England Real Ale Exposition) since 2007.  When he’s not having a beer, you can find JT with tea or bourbon; independently of each other of course.  He also loves a good dirty joke.

Draft Pick’s of the Week: 

Bouncy House IPA

 Kick off your shoes and get ready to bounce!

Bouncy House, Smuttynose’s newest year-round beer, is an all-occasion, sessionable IPA brewed for maximum drinkability and merry-making. This pale golden ale’s subtle malt body puts crisp hop flavor front and center and allows its dry-hopped fragrance to shine.

Color: pale gold

Malt Bill
North American 2-Row, Crisp Pale, Crystal 60, Aromatic, CaraHell

Hops
Bittering – Magnum
Flavoring – Calypso
Dry Hops – Calypso, Saphir

Yeast
Chico

Starting Extract 10° Plato

ABV 4.3%

IBU 86

Recommended Food Pairings
Pork pate and other mild charcuterie.
Fish, fish, fish! Scallop ceviche or
pineapple-glazed mahi mahi with
fried plantains and jerk spice.
Belgian waffles, whipped goat
cheese and caramelized peaches
with a touch of spice.

SMUTLABS!

1. Satchmo

2. Hugs ‘N Rainbows

3. Winter Ale

4. Imperial Stout

 

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Ale Communications:

Smuttynose Opening NEW Brewery in Hampton NH May 31st!

In 2014, we are moving into our new home:  a new, energy-efficient brewery, company headquarters and a 95 seat pub set on a historic, 14 acre farm in Hampton, New Hampshire.  The new facility features state-of-the-art packaging and brewing equipment in a building that echoes New England’s vernacular architectural style.  We’re very excited to host visitors for a brewery tour or growler fill, though our restaurant won’t open until fall 2014.

Craft beer trends: Sour, less boozy, collaborations

Beer lovers are far from souring on craft beer, but many brewers are turning to sour beers and other new twists to keep the growing beer category fresh.

In addition to beers that may cause lips to pucker, there’s an inpouring of hoppy but lower-alcohol session brews and luxuriant, wildly inventive beers borne out of collaborations between brewers.

Such experimentation is “pushing the envelope of what beer can be and finding new flavors,” says Greg Engert, beer director of Bluejacket brewery and restaurant in Washington, D.C.

As overall U.S. beer consumption has declined slightly in recent years, craft beer is on the rise. Consumers spent an estimated $14.3 billion on craft beer in 2013, according to the Brewers Association, up 20% from the $11.9 billion spent in 2012.

“The craft brewing industry has evolved from a raggedy bunch of home brewers and dreamers to a bona fide 10% segment of the $100 billion American beer industry,” writes Brooklyn Brewery co-founder and president Steve Hindy in his recent book, The Craft Beer Revolution: How a Band of Microbrewers is Transforming the World’s Favorite Drink (Palgrave Macmillan, $25).

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