Our friends at Maloney’s on Main sent over the following information for upcoming events.
International Stout Day…
November 6th through the 8th
The Autumn season is really here (well almost, there is a memo). There’s lots to look forward to in November, and dates to remember are the 6th, 7th & 8th when we’ll celebrate International Stout Day. Join us beginning the 6th and celebrate with a very special selection of distinctive Stouts, and additional very special kegs, and some surprises too!
More Stout History… Better!
Celebrate November 6th through the 8th
Before going into the history of
Stouts, we have to acknowledge
its predecessor, the Porter…
Porters are dark Ales, that for years were favored among London’s working classes. First developed in the early 1700s – street and river porters (a person for hire who moves objects for others) provided an eager market for this new beer with a punch. The word ‘stout’, when talking about brews, meant ‘strong’, and was used as such to describe strong beers like the Porter. ‘Stout’ as in Stout Porter, was a strong, dark brew London brewers developed, and the beer established what we think of today as a typical Stout style.
The first Stouts were produced in the 1730s. The Russian Imperial Stout was inspired by brewers back in the 1800’s to win over the Russian Czar. ‘Imperial Porter’ came before ‘Imperial Stout’ and the earliest noted use of ‘Imperial’ to describe a beer comes from the Caledonian Mercury of February 1821, when a coffeehouse in Edinburgh was advertising – ‘Edinburgh Ales, London Double Brown Stout and Imperial Porter, well worth the attention of Families’.
Guinness had been brewing Porters since about 1780 and are famous for their Dry or Irish Stout. Oatmeal Stout beer is one of the more sweeter and smoother of the stouts, and for proof that we live in an inclusive, and versatile world, there’s Oyster Stout and Chocolate Stout. In 1929 brewers in New Zealand were the first to use oysters as part of the brewing process of stout. What next, a Kiwi Stout? Let’s wait and see…
this week’s featured beers…
Cuvée Des Jacobins Rouge
Brouwerij Omer Vander Ghinste
Red / Brown Sour
Cuvée Des Jacobins is unblended old lambic, aged for at least 18 months in French oak barrels from the cognac region. These oak barrels are called ’Foeders’ in Dutch. The brew has a robust character but is beautiful and sophisticated with a full body and overtones of vanilla, dried cherry, stone fruit and cocoa. It is a complex, beautiful sour. (99 RB)
Maine Beer Company
Maine, United States
Intensely hoppy American IPA, brewed as the light-colored counterpart to Weez (both beers incorporate the exact same kettle and dry hopping schedule; Warrior, Cascade, Citra, Simcoe). ‘Another One’ has a very clean malt palate, leaving little but hoppy resins on the tongue, and finishes dry and crisp. (95 BA)
Kane Brewing Company
Ocean, New Jersey
Fall Saints began on a late summer day roasting 200 or more pounds of butternut squash and sweet potatoes in a wood fired brick oven in Asbury Park. Back at the brewery, they added caramel malts, the squash and potatoes, and maple syrup to the base of imported pilsner malt to create a unique Imperial Ale for the changing of the seasons. Madagascar Bourbon Vanilla beans form the backbone of a carefully measured blend of spices – cinnamon, clove, nutmeg, and allspice – that was added to create a bold and flavorful beer to be enjoyed throughout the autumn season and beyond.