This Thursday, May 16th, we are releasing our Smoked Maple Lager, a collaboration with Lawson’s Finest Liquids from Vermont. All the malt was sourced from Valley Malt, who used hand-sourced Maple Wood to smoke some of it. The maple character comes from using one gallon of maple syrup for each barrel of beer. It’s rounded out with the addition of lactose sugar and brown malt.
We are having a release event for this beer at Dive Bar in Worcester, on Thursday, May 16th.
Saturday, May 18th, there will be a tap takeover at The Dirty Truth. All of our current beers and several from Lawson’s Finest will be available on tap.
We also have two planned tap takeovers with Lawson’s in Vermont where our beer will be available for the first time outside of Massachusetts. On June 7th we will be at The Farmhouse Tap & Grill and June 8th we will be at The Three Penny Taproom. As part of these events we will also be bringing some bottles for a one-time release.
Leisure Time Lager, our summer wheat beer, will be available at the brewery starting tomorrow, May 2nd. It will be on draft and available in 4-packs outside the brewery soon.
This beer was named in honor of our grandfather, whose vision built the Leisure Time Ice brand decades ago and inspired us to build Jack’s Abby as a family business. Leisure Time Lager is brewed with wheat and a blend of spices including lemongrass, coriander, orange peel and chamomile. A subtle spiciness balances the citrusy and floral hops added to the whirl and hopback. Relax and enjoy! Leisure Time Lager uses locally grown wheat from MA.
OG 11.8 Plato / IBUs 15 / ABV 4.8%
We recently released our Private Rye Biere De Garde. You may have tried it last year, when it was released as a one-off. This year, however, we are taking advantage of our recently expanded production to brew it as a full length seasonal. The longer run gives us the ability to offer bottles of it in 4-packs, instead of singles, as well as on draft.
Private Rye is brewed in the French farmhouse style as a warm fermented lager. It contains Belgian candy sugar as well as 30% Rye Malt locally sourced and malted in MA. We leave this beer slightly hazy to accentuate the mild fruity and yeasty characters. Copper in color, a spicy rye flavor emerges in a dry yet malty finish.
Going forward, we plan to keep our three year-round beers as well as a seasonal available in this format. We will also be continuing our smaller run specialties. Private Rye will be available through Spring, afterwhich it will make way for our summer seasonal, Leisure Time Lager.
We are currently working with Lawson’s Finest Liquids and DC Brau to release two collaboration beers in the coming months. The beer with Lawson’s will be part of our Mom and Pop’s Harvest Series, featuring maple sapped from trees on our family farm in Vermont and grain from Valley Malt. It is too early to give many details on the second collaboration with DC Brau, but it is being made specially for the American Craft Beer Festival. We are very excited about these two projects and will be releasing more information when available.
October 17, 2012 – Framingham, MA – Jack’s Abby Brewing, an American craft brewer specializing in lagers, was awarded a bronze medal at the Great American Beer Festival® for its Smoke & Dagger lager. Jack’s Abby also announced two seasonal brews for autumn as well as expanded brewing capacity to meet demand.
Award for Smoke & Dagger
This past Saturday, October 13, Jack’s Abby’s Smoke & Dagger won the bronze medal in the smoked beer category at the Great American Beer Festival in Denver, CO.
“We had an amazing time at the Great American Beer Festival,” said Hendler. “We’re very excited for this recognition in only our first year of operation.”
Since 1982, The Great American Beer Festival is held at the Colorado Convention Center in Denver and is put on by The Brewers Association, a not-for-profit educational and trade organization that is devoted to making quality brewing and beer information. The Great American Beer Festival is the largest competition for commercial beers in the world.
Seasonal Lagers Announced
For Autumn, Jack’s Abby is introducing two new seasonal lagers: Pumpkin Crop Lager and Kiwi Rising.
“The 2012 harvest on our family farm was fruitful. The Pumpkin Crop Lager uses 100 fresh pumpkins and 40 organic squash,” said Hendler. ”We prepared, cooked, and pureed all the gourds. A blend of autumn spices adds to the intense pumpkin flavors. We’re also using locally grown Triticale.” Pumpkin Crop Lager is 5.5% ABV.
Hendler described Kiwi Rising as “an intensely hoppy strong lager that we like to refer to as a Double India Pale Lager. All New Zealand hops (Kiwi hops) were used in progressively larger hop additions throughout the brewing process. Over four pounds of hops per BBL were used to create this specialty beer between four kettle hop additions, the use of our hop back, and three dry hop additions.” Kiwi Rising is 8.5% ABV.
To meet growing demand for its craft lagers, Jack’s Abby Brewing is expanding its production capacity. Jack’s Abby will add two 80 BBL tanks and one 40 BBL tank to bring its total capacity to over 5000 BBLs.
About Jack’s Abby Brewing
Founded in January 2011 by three brothers who grew up in a family business, Jack’s Abby Brewing is a craft brewery specializing truly distinctive lagers featuring locally grown hops, traditional German brewing standards, and American innovation. The name, Jack’s Abby Brewing, pays homage to co-founder Jack Hendler’s wife, Abby, while evoking the tradition of monastic groups in Europe who create handcrafted beers in their abbeys. The brothers are inspired by the tradition of craft brewing using quality local ingredients, mindful labor and great recipes to create delicious, authentic beer. Jack’s Abby is a proud member of the Massachusetts Brewers Guild and the Brewers Association. For more information, visit Jack’s Abby’s website at www.jacksabbybrewing.com or their Facebook page at www.facebook.com/jacksabbybrewing.
Originally Posted at savorlifesflavors.com
I have a great new recipe to share this evening! Last night Nolan got to work on tonight’s dinner.
- 1 pack Hot Italian sausages (about 6)
- 1 12 oz. beer
- Worcestershire sauce
- BBQ sauce
- Hot sauce
(Now I apologize for the lack of measurement in these recipes. Nolan doesn’t believe in measuring ingredients. He just throws it all together until it “looks right.’” But It always tastes great so I’m not complaining! )
1. In a skillet, he seared the sausages for about 3 minutes so the casing would tighten up and they would be easier to cut into pieces without falling apart. (Pro move suggested by myself)
2. He then chopped the sausages up into about 1 inch thick pieces.
3. He threw them into the crock pot with the remaining ingredients to sit over night and soak.
4. Cook on low for 6 hours.
In the past we have made other sausage recipes with beer and had great results. For tonight’s recipe we chose to use Maibock Hurt Like Helles.
Maibock Hurts Like Helles
True Story! Running a brewery can be “bock” breaking. It’s all worthwhile when you have the opportunity to share beer like this. Our Maibock/Helles Bock is deep golden in color with an intense malty almost grape like aroma and flavor. A light noble hop character balances the smooth sweet finish. A long lagering time makes this beer exceptionally drinkable for its strength. Don’t be fooled by its light color.
OG 16.2 Plato / IBU’s 25 / ABV 6.5%
This beer was a perfect match for our spicy sausage. It is certainly rich, but it really complemented the meat without overpowering the overall taste. By allowing this to sit overnight, the meat absorbed so many of the sweet and malty flavors of the Maibock and was so delicious and tender! Plus, the whole apartment smelled amazing when I got home.
There was still a lot of liquid in the pot so I added about a cup and a half of dry rice. The rice soaked up all the flavors and remaining liquid and really brought the whole meal together. Nolan ate it as is, but I added some stir fry veggies!
This is definitely going in our cookbook!
A few of us here at barismo fashion ourselves to be amateur craft beer geeks and spend our days off trying to discover exciting new beers. After drinking copious amounts of coffee during an average day here at the roastery, it is almost necessary to drink a few pints of some good, local beer to get back to normal. The beer scene in Massachusetts is burgeoning and we have been interested in finding a brewer to collaborate with to come up with some interesting coffee beers. Our green coffee buyer Silas and I took a trip out to Framingham to check out the Jack’s Abby brewery in the early fall and were blown away by the beers we sampled. We had no idea that lagers could be so complex and nuanced, and well, flavorful. Jack’s Abby quickly became our favorite local brewery and it has been great having more bars and restaurants around Cambridge adding some tasty lagers to their usual lineup.
It made a lot of sense to us to try developing a coffee lager, rather than a traditional coffee porter or stout. None of us have had a coffee beer in which we found the coffee actually well represented, previous to what Jack’s Abby has produced. In every other coffee beer I’ve tried, the purpose of adding the coffee is often a gimmicky way to market a beer that already has an inherent smoky, roasty flavor. Generally the coffee imparts very little to these already big, bold beers. To us, the flavor of roast is the least interesting aspect of coffee and for that reason we try to develop roast profiles that highlight the inherent flavor characteristics of the particular beans. Roasting a coffee darkly homogenizes flavors and muddles the varietal uniqueness that a particular coffee has to offer. We travel extensively in Central and South America to source some of the best coffee in the world directly from the farmers and producers. By roasting the coffee lightly, we are able to extenuate the delicate flavors of each coffee, rather than burying them under layer of roastiness.
The coffees that we have chosen to be brewed in the Jacks Abby beer have been very unconventional, as compared to what is often brewed with beer. The first coffee that I sent over was our Kenya Ruthangati. This coffee is extremely bright and sweet with a wonderful gr apefruit acidity. Kenya produces some of the most uniquely floral and aromatic coffee in the world. Brewed in the Smoke and Dagger, the Ruthangati brought an intense aroma that I’ve never encountered in a coffee beer before. The nose of the coffee Smoke and Dagger was wildly perfume-like and smelled of flower and tropical fruit. Much to my surprise, none of the acidity came through in the pint and it tasted more like melted coffee ice cream than beer. Unlike the overly intense coffee stouts I’ve tried in the past, I actually felt compelled to drink more than one of the coffee Smoke and Daggers.
We also sent over the Yellow Bourbon Microlot of El Bosque from Guatemala. This varietal offers extreme pear and tropical fruit sweetness, which shone through brilliantly in a batch of the Smoke and Dagger brewed with a very high dose of the Bosque. In the future, we’re looking forward to experimenting with differing methods of brewing or steeping the coffee in the beer. In particular, we’re excited to try doing a cold-brew coffee beer. Cold brew is a version of iced coffee made by steeping a high throw weight of coffee in cold water for eighteen to twenty four hours. The result is a thick, syrupy cold coffee that is about as smooth and clean as it gets. Adding cold brew to beer seems to be a given and we can’t wait to try what it tastes like in one of the delicious lagers coming out of Jack’s Abby.
Former Head Roaster, Barismo Inc.
We just recently starting releasing our .5L bottles from our new bottling line. If you are looking for some of our bottles these are the locations that are carrying our first shipments.
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