Hundreds of years ago, Scottish coastal farmers sowed their fields with abundant seaweed as a fertilizer. The briny seaweed imbued a unique flavor in their grain which the locals came to expect and enjoy in their beers and whiskeys. More »
For Mad Scientists Series #19 our brewers scoured dusty brewing tombs in ancient catacombs, and pored over old manuscripts by candlelight to unearth the historic recipe for the Finnish Sahti. Well… let’s just say we did our research. More »
The Brunswick Mum was a German ale brewed at a high gravity for export. In German it’s known as the Braunschweiger Mumme, with the second word pronounced moom-meh. In a cultural compromise, we’ve taken to calling our version the Brunswick Mumme.
The Braggot is a complex, full and nourishing drink of honey and barley that dates back as far as 12th century Ireland. A mead and ale hybrid that is abound in Norse Mythology, braggots were often mixed by innkeepers at the point of sale, with the option of additional herbs More »
The Mad Scientist series is back with another nearly forgotten style—the German Lichtenhainer. Reminiscent of the Grätzer, but more of a combination of a Berliner Weiss and Rauchbier, the Lichtenhainer is a sour smoked ale style from villages around Jena, Germany. The brew reached the height of its popularity in the 19th century, before petering out to near extinction in recent times. More »
The creation of Mad Scientists’ #15 actually began back in July 2012, when Sixpoint Brewery neighbors, Jessica Quon and Sabrina Valle of The Jam Stand, came in to collaborate on a pilot brew. The jam artists worked with the Mad Scientists to infuse jam into beer on the experimental, half barrel pilot system, reserved for innovation on the small scale. More »
For charm of powerful trouble, like a hell-broth boil and bubble.
For hundreds of years in Europe, the pub drink was gruitbeer, a beer bittered and spiced with a mixture of herbs rather than hops. Rather suddenly, beginning in the 1600s, along with the rise of the Protestant Church, gruitbeer was phased out and hopped beer became the near-ubiquitous norm. But hopped beers weren’t preferred by the populace, who enjoyed the herbal brew and believed that hops caused drowsiness. Gruitbeers, on the other hand, were wildly popular and believed by many to provide a host of benefits— narcotic, antidotal, psychotropic and aphrodisiac effects were documented. More »
- Sixpoint Silo Cans, built for sharing. http://t.co/e3i1iNRkbd
- Beer Summit Harvest Fest Day 2Come join us at "The Castle" for the fall edition of the Boston Beer Summit!Sessions: 11/2212:30pm - 4pm 5:30pm - 9pm130 Columbus Ave, Boston, MA 02116, USA
- 5th Annual Sixpoint Lounge!It's that time of year again where we celebrate Jersey Dan's birthday with an incredible lineup from our friends at Sixpoint Brewery!! On Saturday, November 22nd starting at 5pm, we will be serving up these killer brews:BengaliSweet ActionThe CrispResinSensi Harvest AleGlobal Warmer Imperial Red AleRighteous AleGorilla Warfare Imperial Coffee PorterLittle Bzzz Honey SaisonBrownstone AleOtis Oatmeal Stout (Nitro)Oyster Stout (Firkin >> infused with Red Hook Winery Merlot soaked oak chips!)For more information or to make a reservation, contact Jessica, at firstname.lastname@example.orgCity Tap House, 3925 Walnut St, Philadelphia, PA 19104, United States