October 24, 2012

Something big is brewing for Portland Beer Week

Now in its second year, the celebration of the local sudsculture has grown by hops and bounds.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 2)

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Organizer Allison Stevens says that Portland Beer Week “is about beer in the community and beer as a culture ...”

Gordon Chibroski/Staff Photographer

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A tasting on Nov. 6 at The Thirsty Pig in Portland will pair beers and cheeses.

Gordon Chibroski/Staff Photographer

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PORTLAND BEER WEEK SPECIALS

MAINE CRAFT BREW

WHEN: Nov. 4-11

WHERE: Three Dollar Dewey's, 241 Commercial St., Portland; 772-3310

WHAT: $3 dollar pints of the selected Geary's and Shipyard of the day.

MAINE BEER LUNCH

WHEN: Nov. 4-11

WHERE: Brian Boru, 57 Center St., Portland; 780-1506

WHAT: $9.99 lunch special of the day includes a pint of Geary's or Shipyard.

PIZZA PIE & BEER OH MY

WHEN: Nov. 4-11

WHERE: Portland Pie, 51 York St., Portland; 772-1231

WHAT: Enjoy $3 pints of Shipyard and Geary's all week long.

FOR THE LOVE OF BEER

WHEN: Nov. 4-11

WHERE: RSVP, 887 Forest Ave., Portland; 773-8808

WHAT: Special pricing on 12 packs of Geary's and Shipyard.

KEEPING IT LOCAL

WHEN: Nov. 4-11

WHERE: Dogfish Bar & Grill, 128 Free St.; 772-5483

WHAT: Enjoy $3 Maine pints all night Monday and Tuesday, $3 Old Thumper Pints Wednesday, along with more $3 pints of Geary's and Shipyard over the weekend.

TIME TO BE HUNGRY

WHEN: Nov. 5-10

WHERE: Dogfish Cafe, 953 Congress St., Portland; 253-5400

WHAT: Each dinner special will be paired with a select Shipyard or Geary's Beer.

SHOUT OUT FOR THE BEER

WHEN: Nov. 4-11

WHERE: Ri Ra Irish Pub, 72 Commercial St., Portland; 761-4446

WHAT: Local beer-inspired dinner specials, featuring Shipyard, Geary's, Allagash, Baxter, Sebago and Belfast Bay.

SHIPYARD LOUNGE HAPPY HOURS ALL NIGHT, EVERY NIGHT

WHEN: Nov. 4-10: Hours are 5 to 10 p.m. Sunday to Tuesday; 5 p.m. to 1 a.m. Wednesday to Saturday

WHERE: Shipyard Lounge at the Marriott Residence Inn, 145 Fore St., Portland; 761-1660

WHAT: $3 Shipyard Pints and free seasonal appetizers while supplies last.

Right now, Poole's business offers just two regular tours, a York County tour on Fridays and a Portland-area tour on Saturdays. He also does bachelor/bachelorette parties, private charters and pub crawls.

Poole will be launching his third tour," The Local Pour Tour," during Portland Beer Week. It will run the first and third Friday of each month. Normally $65 per person, the Local Pour Tour will be offered for $30 on Nov. 8, starting at The Thirsty Pig. And it will cover a lot more than beer, visiting local producers of mead, cider and spirits as well. Stops will include Urban Farm Fermentory, Bunker Brewing Company, Maine Mead Works and New England Distilling.

 

BRINNER

Breakfast at dinner – brinner – is one of five events that will be hosted at Nosh Kitchen Bar or Taco Escaobarr on Congress Street.

The event, which will be held from 4 to 7 p.m. Nov. 4, will feature Founders Breakfast Stout, brewed with flaked oats, chocolates and Sumatra and Kona coffees.

Jason Loring, chef/owner of Nosh, says he'll be serving his regular menu along with four brunch specials:

A housemade corned beef hash with potatoes, onions, peppers and two fried eggs on top, served with rye toast.

A breakfast poutine made with fries, smoked bacon and cheese curds smothered in chicken gravy, with two fried eggs on top.

A "Holy Hand Grenade," which is a bacon cheeseburger between two donuts from Holy Donuts, served with a little maple syrup and Nosh's signature bacon dust.

Peanut butter and jelly-stuffed French toast.

Loring's other events, such as the Allagash and Sierra Nevada Tap Takeover on Nov. 7, will not have sit-down menus but more of a cocktail party atmosphere.

"I don't have menus written for those yet, but we're not going to do beer dinners because it doesn't really work for our establishment," Loring said. "It will be lots of snacks and apps that I do special for these events, so you can walk around and have fun and talk to people and not feel like you have to sit down and have a dinner."

 

NEED SOME HOT SAUCE TO WASH DOWN THAT BEER?

What does hot sauce have to do with beer?

Just ask Rich Hirschmann, co-owner of Portland Rock Lobster on Exchange Street, who will be holding a hot sauce tasting from 5 to 9 p.m. Nov. 8 at The Thirsty Pig, featuring brews from Chicago brewers Goose Island and libations from Maine Mead Works.

Hirschmann has a small tasting bar at Portland Rock Lobster where customers can sample hot sauces rated from 1 to 10.

"A lot of people come in here and get very red faced and they're sweating and their noses are running and they're, like, 'Where can I get a beer?' " he said.

Hirschmann said he'll be bringing 10 hot sauces to the tasting.

"Hot sauces are rated in scoville units, which is a scientific rating of the amount of capsaicin they have in them that makes them hot," he explained, "but the distributors break them out into a 1 through 10 category. There's a large group within, say, the ones, the twos, the threes. When you get up to the 10s, it's basically from around 300,000 scovilles up. So in the 10s, you could go from 300,000 scovilles to 6 million or 7 million scovilles. There's a big difference there, but everybody has a different palate, and they have a different heat level that works for them."

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Additional Photos

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Zach Poole will be driving the Maine Brew Bus during Portland Beer Week.

Gordon Chibroski, Staff Photographer

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Rich Hirschman of Portland Rock Lobster will bring some of his hot sauces to The Thirsty Pig for a tasting on Nov. 8.

Courtesy photo

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