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Mad Scientists Series #20: Kelpie

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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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Sahti: Mad Scientists Series #19

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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

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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

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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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Lichtenhainer mashing in

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

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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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