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Mad Scientists Series #20: Kelpie

kelpie-beer-pour

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 »

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Mad Scientists #19: Sahti

Sahti_Featured

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 »

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Mad Scientists Series #18: Brunswick Mumme

mumme-featured

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.

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Mad Scientists Series #17: Braggot

braggot-pour

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 »

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Mad Scientists #16: Lichtenhainer

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MS_16_Lichtenhainer

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 »

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Mad Scientists Series #15: BelJam

JamPour

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 »

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Mad Scientists Series #13: Gruitbeer

Mad Scientists

For charm of powerful trouble, like a hell-broth boil and bubble.

Grete Herball

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 »

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