Notes from the brewer

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Notes from the brewer

With summer in full swing, we're looking forward to pushing out several new beers this month! For starters, how does a new sour sound? We brewed Dr. Feelgood in honor of a former bartender of ours, who doesn't have time for us anymore because now she's a doctor. We humored her wishes by brewing this kettle sour with 25 pounds of wildflower honey, 2 pounds of fresh ginger, and 1 pound per gallon of mangoes. These flavors play beautifully together to create a midsummer treat with a little extra oomph at 6.3% ABV to make you feel alright. Come in for the release on Friday, July 5.

From now through July 4, come by for special pricing of $14.99 on all four packs of cans! We have Hanuman Spanish Milk Stout, Eastbound and Down Plum Gose, My Chick Bad New England IPA, and Loud Pipes Pineapple New England IPA available. Also, if you buy a 4-pack during this special event, you can take 15% off of any shirt. Speaking of the Fourth of July, we will have special hours of 12-6 and specials on growlers and crowlers. Plan your visit today to stock up for the holiday!

Later this month, we've got plans to brew a new Saison, Brown Ale, Belgian Dubbel, IPA, and more. Stay tuned to Facebook and Instagram for release dates on all of these new brews!

Cheers!

Kevin

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Notes from the brewer

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Notes from the brewer

We've got a huge month planned for you! For starters, please welcome Shea Coffey, our new General Manager, to the Olde Salem family. Shea has extensive experience in the local craft beer scene, and we are very excited to have him on board!

We are also thrilled to announce our second canning run, with a release date set for Wednesday, June 12. Fans of our Plum Gose, Eastbound and Down will be happy to know that we are putting it in cans! With nearly two pounds per gallon of plums, a hazy pink color, and an easy 5.6% ABV, this is your summer sipper by the water.

We also have two new IPAs for fans of that haze. The first is a New England IPA called My Chick Bad. We go a hold of some new hops to play with in Wakatu, Cashmere and Huell Melon, and threw old favorite Citra in the mix to hone in on lime, melon and pineapple flavors. We also amped up the flaked and malted oats, to give a smoother, creamier mouthfeel and a little more sweetness. The kettle hopping was done exclusively in the whirlpool, with two dryhop additions to boost hop flavor and minimize bitterness. This one checks in at 6.2% and 38 IBU.

Lastly, we've got another hazy IPA featuring an addition of 1/2 pound per gallon of pineapple, called Loud Pipes. This one features some of our favorite hops in Citra, Mosaic, Galaxy and Azacca - again, entirely whirlpool hopped in the kettle, with a single dose of dryhops plus fermented pineapple which brightens the flavor profile and boosts the juice factor to the max. This one is a deceptive 6.8% ABV and 40 IBU.

We've got one more new release on it's way on draft. Body Like a Back Road is a traditional German Hefeweizen, brewed with 55% American wheat malt, and 45% German Pilsner malt for a rich bready base. The yeast plays an integral role in the flavor profile of this beer - we shoot for lower temperatures to drive the notes of clove, but you'll also get a hint of banana. Mark your calendar for a release of this beer on Friday, June 14.

There are plenty of other new beers in the pipeline, some come down and make Olde Salem a part of your summer!


Cheers!

Kevin

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Notes from the brewer

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Notes from the brewer

We're kicking off May with a bang, adding four sour beers to the taps on Friday, May 3:

Colorshow with Black Currants is a unique twist on our base kettle sour recipe.  This fruit packs a lot of flavor, offering a tart, dry and slightly bitter compliment to the beer, as well as a bright magenta color. 

Inspired by one of our favorite summer cocktails, the Mai Tai, we created a beer called Kokomo.  We created a light kettle sour base with lactose for a bit of sweetness, then added nearly a pound per gallon of pineapple, a smaller portion of blood orange and key lime, plus some kaffir lime leaves.  The majority is aging in rum barrels provided by Outer Banks Distilling, so make sure you come in soon to enjoy the remaining portion!

In March and April, we held a tournament-style voting on 64 of the different beers we've brewed at Olde Salem.  You selected Suit & Tie, our Cherry Vanilla Gose, as your favorite overall.  Well, that beer is no longer on tap, but it just so happens that we stowed away a portion of it in Heaven Hill Bourbon Barrels for four months, and the resulting addition of vanilla, smokey-char, and oak is a lovely compliment to the cherry vanilla base.

Last but not least, Swag Surfin' Oceanside Gose makes it's return this weekend.  This beer won us the gold medal in the Fruit Beer category last year in the Virginia Beer Cup, the first medal for our brewery.  Apricots, mangoes and pineapples are used at a rate of 1.25 pounds per gallon to give it a fruity punch combined with the salty, sour, refreshing finish from the Gose base.

And if that's not enough sours for ya, our fan favorite Plum Gose, Eastbound and Down, will return on May 10!  Three hundred thirty-six pounds of pluuuuuums.  'Nuff said.

Have you tried our canned beers yet?  We've got a bit of 24K Magic Hazy IPA, Colorshow with Blueberries and Coconut Sour Ale, and Hanuman Spanish Milk Stout left, and it makes the perfect accompaniment to your cookout, campout, or vacation.  Come grab some today!

Cheers!

Kevin

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Notes from the brewer

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Notes from the brewer

Is it really, finally Spring?  Let's hope so.  We've got our tables and chairs set back up outside and it's made for some really nice afternoons over the past couple of weeks!  Our recent release and one of my personal favorites, Hip Hop is Dead, is a citrusy Dry-Hopped Pilsner that was made for warm Spring days.  Come in and give it a try!


Our next scheduled release will be on April 20, when Phat Rabbit makes its return to the taps.  This one of a kind beer has a Belgian Saison base, then 24 pounds of honey and 168 pounds of pink guava is added to the fermenter to give it a unique, refreshing, tropical flavor, just in time for Easter.


Our Main Street Mashup series is chugging along, and you can expect it to continue with new flavors every Saturday.  This week (April 6) we're loading up our Township Rebellion with a third round of dry-hopping, using Simcoe Cryo hops.  These beers typically only stay on tap for a day so make sure you get them while you can!


As a final tease, we've been emptying some barrels recently to make way for new barrels, and we're waiting for the right opportunity to get them on tap.  Stay tuned as we should see at least one new barrel release this month.


Cheers!

Kevin

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Notes from the brewer

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Notes from the brewer

The warm weather is around the corner and the ideas are flowing for new beers at Olde Salem!  Two of those have already been brewed: one, a dryhopped Pilsner featuring Loral and debittered Citra hops, should satisfy both hopheads and lighter beer drinkers looking to expand their horizons; also, a Belgian Quad that may be our strongest beer yet with dark fruit, caramel and raisin notes.  This one may need a little age, so be patient!  We also have our sights set on a new sour, modeled after one of our favorite cocktails.  We'll just leave it at that for now...


In addition to these, we'll have an old favorite returning towards the end of the month - Phat Rabbit, a unique Saison brewed with honey and pink guava.  Another old favorite returns today - Plush with Mangoes and Pineapples!  This Belgian Blonde packs a lot of flavor and an elevated alcohol content (7%) but finishes dry with a light body.  Also being released today is a brand new hazy New England IPA with an old name - Renegade IPA brings an array of tropical, citrus, and herbal hops flavors and aromas that will keep your attention, featuring El Dorado, Amarillo and Ekuanot hops.


Keep an eye out for our new Main Street Mashup series, a chance for us to play around with new ingredients and variations of your favorite beers!  Given the success we've had with it through our first two iterations, we anticipate keeping them rolling weekly.  This Saturday, March 2, features a full-blown cherry cheesecake beer, with our Suit & Tie given an addition of graham cracker pie crust.  Get there early as these have been selling out in hours!

Kevin

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Notes from the brewer

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Notes from the brewer

This month we'll see the return of one of our most popular sour beers to date, Colorshow with Blueberries, on February 2nd.  We're following that up with a return appearance of Suit & Tie, our Cherry Vanilla Gose.  Both of these beers will be now be available for seasonal distribution around town, so let your favorite bar or restaurant know you'd like to see them on tap!  Later in the month, look for Last Red Dawn, our highly sessionable yet flavorful Irish Red Ale to make a comeback in advance of St. Patrick's Day.  I've also been working on a new IPA recipe!  We loved Renegade IPL and wanted to keep that name alive, but create something completely new and more in tune with what hopheads are looking for - hazy, juicy and crushable!  The revamped Renegade IPA should hit the taps in late February or early March.


Have you ordered a flight at the bar yet?  We offer flights consisting of 4 oz samples of any four beers of your choosing.  A good rule of thumb is to start your tasting with lower alcohol and IBU beers, and work your way up to stronger, darker, or higher IBU beers.  Or try several beers in your favorite style.  Love hops?  Try a flight of We Are Family, Township Rebellion, The Offering, and Bittersweet Symphony!  Malty beer fan?  How about Chain of Fools, Hanuman, Blindman in the Buff, and Blindman in the Dark?  Or get creative and let our bartenders steer you towards something new - you may find a new favorite!


Kevin

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Planning the Brewing Schedule at OSBC

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Planning the Brewing Schedule at OSBC

Every day at the brewery is unique, and we never know exactly what to expect.  

Beer is alive, full of billions of that uber-important microorganism Saccharomyces Cerevisiae (brewer’s yeast).  Yeast is moody and temperamental.

We want it to be happy and healthy, by giving it food (sugar and oxygen), a nice place to live (proper temperature and pH), and a fresh batch of sugary wort to work on after it finishes the last.  

For this reason, we need to follow its schedule.  

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