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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 »

Mad Scientists |

Mad Scientists Series #12: Goser The Gozerian

Mad Scientists

Don’t Cross the Streams… wise words that anyone having seen the iconic first Ghostbusters movie would understand.  We now know that Gozer, of Sumerian lore, would eventually meet his/her demise because of this.  Luckily for us, total protonic reversal did not occur, but instead helped inspire the next beer in our Mad Scientists Series – Goser The Gozerian. More »

Mad Scientists |

Mad Scientists Series #11: Seispunto Especial

Mad Scientists

Mad Scientists Series

“Cuando amor no es locura, no es amor” ~ Spanish Proverb

“When love is not madness, it is not love”. Our Mad Scientists could not agree more; which coincidentally leads us to the next concoction in this series.  When discussing easy-drinking, light lagers, the word “craft” doesn’t always come to mind.  Moreover, in the craft beer community, “adjunct” brewing is often considered the antithesis of thoughtfully brewed beer. More »

Mad Scientists |

Mad Scientists Series #10: Spruce Tip Ale

Mad Scientists

Mad Scientists Series

A Mad Scientist’s job never ceases. Therefore, when Sixpoint Headbrewer Ian McConnell was on vacation with family in Maine, he plucked bushels of fresh spruce tips from the woods. These young needles from the spruce tree in spring are an unexpected culinary gem — bursting with a tart, fruity flavor and fresh essence that is quite unlike anything else. These wild-foraged finds would somehow make it into a Mad Scientists creation from Sixpoint — but what would it taste like after the boil? And what else would it lend to the overall beer, used in combination with a similarly tropical-tasting hop, Simcoe? More »

Mad Scientists |

Mad Scientists Series #9: Cacao Husk Stout

Mad Scientists

Our inspiration for the forthcoming Mad Scientists Series creation is a little-known byproduct of the chocolate-making process: the husks. These fibrous shells of the cacao bean crack off the prized nib during roasting, when they are discarded or repurposed for agricultural purposes, such as composting. We’ve gone and repurposed them instead for flavoring a thick, chocolately stout. More »

Mad Scientists |

Mad Scientists Series #8: Ich Bin Kein

Mad Scientists

The Berliner Weisse, a cloudy, sour wheat beer that dates back to the 16th century, demands such a complex blend of calculating technique and natural spontaneity that it deserved a spot in our Mad Scientists calendar. Therefore, our eighth installment of the bi-monthly series is just that: a traditional Berliner Weisse, had it not been brewed in Brooklyn instead of Berlin. Call it Ich Bin Kein, loosely translated as, “I am not a,” or, just the Berliner Weisse from Sixpoint. More »

Mad Scientists |

Mad Scientists Series #6: “MS #5.8″

IMG_1133

As our next Mad Scientists creation came about during the hop harvest season, we couldn’t resist spicing it up with the essence of beer, straight from the vines. Hops, just harvested from Upstate New York by members of the Sixpoint team, is the featured ingredient in Mad Scientists 6 — or, as we like to call it, Mad Scientists 5.8, because an earthquake of that caliber on the Richter scale struck the East Coast right as we were picking the hops! More »

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