http://cambridgebrewing.com/beer/ This is a feed of our seasonally available beers and cask special beers. en will@cambridgebrewingcompany.com Copyright 2012 2012-01-17T14:02:51+00:00 http://cambridgebrewing.com/beer/description/2011-blunderbuss-barleywine/ http://cambridgebrewing.com/beer/description/2011-blunderbuss-barleywine/#When:14:02:51Z Barleywine aged in Port and Sherry barrelsBarleywines are generally the strongest style of ale, with an alcohol content to rival most wines. In fact, it is this high alcohol content coupled with extensive aging which contributes to the very complex nature of our Blunderbuss. A beverage such as this is meant to be savored and appreciated much like a fine brandy or cognac, or, in the world of wine, a fortified sherry or vintage port. (But a barleywine is all beer!) The process of creating this year’s barleywine began last April by cramming our mash tun to overflowing with American and Scottish pale malts. We then extracted only the richest first runnings from the mash and boiled extensively to further concentrate the sugars in the wort. During the boil a touch of honey was added to the kettle, along with six varieties of hops to provide balance for the sweet malt. Fermented in stainless it was then sent to the CBC Barrel Cellar where it aged for 10 months in a quintet of Tawny Port barrels and one seriously big Oloroso Sherry barrel. The result is well worth this painstaking ordeal. A creamy, pale tan head rests atop this beautiful, hazy golden liquid. Captured within the rim of a snifter, the first aromas to greet the nose are of alcohol’s fruity esters, then rich caramel and sweet malt. As it warms, more distinguishable notes of burnt sugar, toffee, and fruit are detectable. The flavor more than meets the prelude of aromas. Its rich, full body contains notes of sweet caramel, tart flavors of grapes, berries and dried fruit, and a subtle herbal hoppiness. This is finished by warming alcohol and a lingering finish with hints of sherry, toasted nuts, and port. This ultimate after-dinner drink pairs well with many desserts, but is also certainly a dessert in and of itself. CHEERS!   Seasonal Beers 2012-01-17T14:02:51+00:00 http://cambridgebrewing.com/beer/description/breakthrough-in-the-green-room/ http://cambridgebrewing.com/beer/description/breakthrough-in-the-green-room/#When:13:57:55Z I.P.A. with Experimental HopsYes, we get a little obscure with this whole “name the beer” thing sometimes. When you release a new beer every couple of weeks, it honestly gets challenging to come up with consistently cool names. Trust me. Break Through in the Grey Room is a collection of experimental audio recordings by the author and artist William S. Burroughs, and follows his cut-up method of writing and recording and then literally cutting written lines or recorded tape into fragments, and piecing them back together. The resulting soundscape is, to be honest, not for everyone. But then, that was never Burroughs’ intent. Back to the BEER – You are wondering what experimental cut-up collages have to do with beer, weren’t you? And aren’t hops green not grey? IPA’s aren’t experimental, are they? No, and hops as an ingredient aren’t anything new. What IS experimental is the varietal of hop in this beer. Fresh from the breeding program in the Pacific Northwest, this beer is brewed with 100% HBC342. This is a newly bred hop varietal that has not been grown in significant enough quantity to be released to the greater brewing world. Instead, just a tiny bit is grown and harvested and sent to brewers to play with, in order to eventually provide feedback to growers and breeders regarding the continued development new hop varieties. Even our beloved Cascade and Centennial had to come from somewhere, and that somewhere is this “proving ground” of hop farms and brewers. So forgive us the oblique beatnick reference and delve into a brand new hop experience, one of grassy and citrusy hops accented by a very unique, subtle fruitiness. Peachy? Watermelon? Whatever you taste, we want to know so shoot us an email or post on our Facebook page. If you don’t, you’ll probably never taste this hop again!   Seasonal Beers 2012-01-17T13:57:55+00:00 http://cambridgebrewing.com/beer/description/darkest-night1/ http://cambridgebrewing.com/beer/description/darkest-night1/#When:19:26:40Z Belgian black Solstice AleCreated in celebration of the Winter Solstice, the longest night of the year, and to greet New England’s gradual awakening to longer days and (hopefully) diminishing cases of Seasonal Affective Disorder. This year’s Darkest Night is a Belgian black ale. Aroma is a balancing act of dark dried fruit and roasted malt. On the palate that balancing act continues with interplay between dark caramel malt and its notes of dried plums and raisins, and subtle notes of toast and coffee. Very dry with a lighter-than-you’d-expect body, smooth in the finish and lingering softly on the palate with just a hint of tartness. This small-batch special brew from your friendly neighborhood brewers is sure to keep your spirits bright over the winter. Cheers!   Seasonal Beers 2012-01-06T19:26:40+00:00 http://cambridgebrewing.com/beer/description/biere-de-miel1/ http://cambridgebrewing.com/beer/description/biere-de-miel1/#When:19:23:12Z Belgian Saison-style ale with local honeyThis fine beer was brewed with imported pilsner and aromatic barley malt, along with 120 pounds of local Massachusetts honey sourced by our friend (and urban beekeeper) Mike Graney of EatLocalHoney.com. It was fermented with our Belgian yeast strain at extremely warm temperatures, and then cold-conditioned before its release. The result is a deep golden, strong beer with a surprisingly light body. It has a complex nose and palate hinting at wildflowers, spice, and herbs. Huge honey flavors commingle with the yeast’s subtly phenolic spicy character, and it finishes dry with pepper-y spice and a hint of lingering sweetness. Bzzzz… Check out Mike Graney’s website at Eatlocalhoney.com and please support local and sustainable agriculture! Seasonal Beers 2012-01-06T19:23:12+00:00 http://cambridgebrewing.com/beer/description/tripel-threat/ http://cambridgebrewing.com/beer/description/tripel-threat/#When:17:06:13Z Belgian-style TripelNOW AVAILABLE IN 22OZ. BOTTLES AT CBC AND THROUGHOUT MASSACHUSETTS!!!!! The tripels are generally the strongest specialty ales made by the Belgian and Dutch Trappist monastic breweries. Pale in color with a very distinct palate, they are painstakingly created as beers to be consumed on holidays and religious festivals. The Westmalle monastery originated this style in the 1920’s and continues to make the benchmark example. However, many secular breweries make a similar type. These are called abbey beers, as the term trappist is a legal appellation. The name tripel refers to the strongest offering in a range of three beers: single, double (or dubbel), and tripel (trippel). The name does not refer to triple fermentation, or the number of malt types or yeast strains used. According to Michael Jackson (the British one, aka The Beer Hunter), CBC was the first American brewery to create and produce a Belgian-style beer. Our tripel went on to win our first ever Gold Medal at the Great American Beer Festival, in 1991, before there was even a category for “Belgian Ales.” Tripel Threat is fermented with our proprietary Belgian yeast strain and brewed using imported Continental malts, hopped with Spalt and Goldings, and very lightly spiced with freshly toasted and ground coriander. It is deep gold in color, full-bodied, fruity, and quite strong. Aromas of barley malt, orange blossoms and Asian pear, and a hint of coriander first greet the nose, then carry through to the palate. A warming sensation then takes over, and blends into a complex finish of bread dough, spices, citrus, estery alcohol, and hops. We serve Tripel Threat on draft in a tulip glass with a 14 oz. pour, a traditional manner of serving which should impress upon the consumer the unique and very special nature of this wondrous beverage. For the first time ever and as part of CBC’s Bottling Project, Tripel Threat is also available in 22oz. bottles for takeaway at CBC and at better beer stores throughout the Commonwealth.  Our label pays homage to CBC’s first Head Brewer, Darryl Goss, who developed Tripel Threat. Proceeds from bottle sales of Tripel Threat will benefit research for a cure for ALS, also known as Lou Gehrig’s Disease. A votre sante! The CBC Brew Crew Seasonal Beers 2011-12-07T17:06:13+00:00 http://cambridgebrewing.com/beer/description/valley-girl-i.p.a/ http://cambridgebrewing.com/beer/description/valley-girl-i.p.a/#When:19:53:37Z India Pale Ale brewed with, like, locally grown and malted barley and hopsLike, oh my god! This beer was made from barley that was, like, grown right here in Massachusetts! Then it was malted at this gnarly micro-maltings in Hadley called, like, Valley Malt by Andrea and Christian, this totally bitchin’ couple. So like, real people actually made this stuff. I know, right? Tre awesome! The beer’s a deep amber color and hopped, like, majorly. The flavor of the grains gets to shine but the hops are rad, thanks to locally grown hops plus a bunch of something called Sorachi Ace, whatever that means. I mean, seriously! CBC supports like, local farmers and small business and stuff, you know? Totally gnarly! And check out Valley Malt on the internets at, like, www.ValleyMalt.com. Okthxbye!   Seasonal Beers 2011-11-29T19:53:37+00:00 http://cambridgebrewing.com/beer/description/youenjoymystout/ http://cambridgebrewing.com/beer/description/youenjoymystout/#When:19:49:01Z CBC’s barrel-aged Imperial StoutThe brilliance of this beer’s composition becomes clear at first taste, where a deep bass of very rich, sweet chocolaty flavor establishes the root, then hands things over to improvised high notes of elevated alcohol and power-chords its way through highly-roasted malt character.  If you’re better at this than I am, you may detect a hit of “grassy,” herbal hop flavor. Continuing its articulate arpeggio across your palate, YEM trills notes of vanilla, hints at toasted coconut, teases at treacle, then leaves you awash in a forest of rich oak, which coats without being cloying. A final improvised splash of tartness grabs for your attention before a ridiculously long, lingering, espresso-roasted finish. This expression of YouEnjoyMyStout was brewed in August 2011, enjoying a one-year hiatus while aging in American oak barrels from the Buffalo Trace distillery, before being reunited in its current mellifluous state. It exhibits great complexity contributed by tannins, toasted oak, and oxidation which complement the myriad flavors of malt and alcohol. Rock on! ~Will Meyers, Brewmaster 2009 Champion American Beer, Great British Beer Festival! Snifter $5.50 Seasonal Beers 2011-11-29T19:49:01+00:00 http://cambridgebrewing.com/beer/description/big_man_ale/ http://cambridgebrewing.com/beer/description/big_man_ale/#When:19:43:03Z CBC's Winter Seasonal I.P.A. Our Winter seasonal beer is here! Originally brewed in September of 1992 at the request of three bartenders/managers (who have since gone on to great fame and glory) Big Man I.P.A. has been a favorite seasonal brew at Cambridge Brewing Company ever since. Legend has it that the grist weight of Big Man Ale was their combined total weight – 770 pounds of malt for 10 barrels of beer! Deep copper-colored and unfiltered (as are all of CBC’s beers), it boasts a full body complemented by strong, robust flavors. Its rich notes of malt and caramel are offset by very aggressive hopping—it is kettle-hopped with Columbus, Cascade and Amarillo hops and further dry-hopped with even more Cascades and Amarillo. These hop varieties lend a fruity, citrusy character to this big malty beer, in the style of a “winter-ized” I.P.A. We just call it the Big Man. Drink up and be somebody! Cheers, Your friendly neighborhood brewers at CBC Teardrop $5.50     Pitcher $20   Tower $34 Seasonal Beers 2011-11-29T19:43:03+00:00