By: Liz Melby, Director of Communications Published:
On August6 and 7, more than 6,500 cyclists will ride up to 192 miles in the Pan Mass Challenge (PMC) with the goal of raising funds for the Dana-Farber Cancer Institute. Harpoon has been pouring beers for cyclists at the start, middle, and end of the PMC since 1998. For the second year, we are releasing a beer to help raise more funds for the PMC. Named for the total mileage of the original PMC route from Sturbridge to Provincetown, Harpoon 192 is a toast to the riders, volunteers, PMC staff and all who make this incredible ride happen each year. This year’s version of Harpoon 192 is a robust, complex American Double Red Ale. For every bottle and pint of Harpoon 192 sold, Harpoon Helps will make a $1 donation to the PMC.
Many Harpooners have been involved in the PMC in varying ways over the years. We took a moment to ask some of the folks who have been behind the taps and in the saddle of the PMC what their favorite thing about the PMC is and why it holds significance to them:
Harpoon Co-Founder & CEO
5-time PMC cyclist and longtime supporter of PMC
“My favorite part of the PMC is being part of such a wonderful community of people joined together for a great cause. My second favorite part is being able to eat so much for two straight days, especially things like peanut butter and fluff sandwiches! Seriously.
The PMC holds particular significance for me because I lost two immediate family members to a relatively rare and deadly type of cancer. They both received care at DFCI and I know first-hand how important continued research is to finding cures for all cancers."?
Harpoon Director of Quality
PMC rider for 14 years
“I love the sense of community and esprit de corps among the riders, the families of DFCI, and the patients there. PMC has enabled a connection that has enriched my life and given me the opportunity to help others. On a more granular level, the people who come out to cheer the riders on the side of the road, and especially Cherry St. in Wrentham, are the best.
At first, I was riding to honor friends who lost their battles cancer; now I ride in honor of all the future people who will never have cancer.”
Director of Harpoon Helps & Sponsorships
Manages Harpoon’s partnership with the PMC
“The PMC feels like a family reunion every year and we/Harpoon are part of that family! It’s fun to see certain folks that we work with PMC weekend and catch up like we are at a family reunion. Riders thank us all weekend long for being there and serving fresh cold beer. I’ve never worked an event where everyone is just so appreciative! It’s really special.
Like many people, cancer has touched my life in many ways. My mother is a 29-year breast cancer survivor, but unfortunately, both her parents and her sister, (my grandparents and aunt), lost their battles to cancer far too young, so it’s a cause that is near and dear to my family’s heart. As I get older, I know more and more people who are stricken with cancer, some have successful battles and some not so lucky. Thank you to the PMC, the riders and volunteers for all that they do to advance research and patient care!”
Harpoon Promotions Coordinator
Setting up the bars and pouring Harpoon beer at the PMC for 7 years
“The positive energy and atmosphere is my favorite part of the PMC. The circumstances that bring these people together, at their core, are terribly sad. But everybody is happy and positive because the event is more a celebration of life than anything. The riders, the volunteers, everybody feels privileged to be there and I feel the same way too.
For my friends that are survivors, and for family members lost, I proudly volunteer a weekend for such an amazing cause.”
Harpoon 192 is available on draft at our breweries in Boston, Massachusetts and Windsor, Vermont and at several Boston area restaurants. It will be available for purchase in 22 oz. bottles at select retailers throughout the state of Massachusetts. Harpoon 192 is a limited batch beer, available while supplies last. Find Harpoon 192 using our Beer Finder! Interested in riding or volunteering for the PMC? Get the details here.
Our good friends over at Kayem created a unique Vietnamese-inspired sandwich you can easily whip up at home this summer. The aioli takes no time at all and it pairs perfectly with Kayem’s Artisan Sweet Pepper and Provolone Sausage. Serve with an ice cold Harpoon Sweet Spot and your golden… see what we did there? Enjoy!
Banh Mi Ingredients:
- Kayem Artisan Sweet Pepper and Provolone Sausage
- 1 Baguette
- 1 Bunch Thai Basil
- ½ Bunch Parsley
- Your choice of pickle (pickled chilies recommended)
- Red Bell pepper aioli
- 1 apple of choice (Honey Crisp recommended)
Red Bell Pepper Aioli Ingredients:
- 1Tbsp Dijon mustard
- 2 egg yolks
- 1-2 Tbsp Lemon Juice
- 1 QT Canola Oil
- 1 Red bell pepper
- 2 cloves of garlic
- 1 small shallot
- In a bowl coat your Red Bell Pepper, Garlic, and Shallot in a Tbsp of oil, making sure there is a light coating covering everything. Put the pepper, garlic, and shallots into the oven at 350 degrees Fahrenheit, for 30 min, or until the skin on the pepper becomes roasted and easily removable.
- Remove the skin from the pepper and discard it along with the seeds and pith. In a food processor combine your roasted bell pepper, shallot, and garlic, with your egg yolks, Dijon, and lemon juice. Buzz until smooth.
- Starting with a very light pour gradually add the canola oil to the processor while it is still running. **Be careful not to add too much oil too quickly as your aioli might break, if this happens try to add a little cold water. If that doesn’t work remove everything from the food processor and start over with new egg yolks, Dijon, and lemon juice, instead of oil, add your broken aioli into the new mixture.**
- Once your aioli is complete it should have a thick mayo like consistency, season with salt, black pepper and lemon if necessary.
- Take your bread and slice it open leaving it attached in the back, it should resemble a hot dog roll. Remove the excess bread from the top half of your baguette by tearing away at it with your thumb and index finger, be careful not to put a hole in the crust of the bread.
- Soften your butter, and lightly spread it on both sides of the bread. Throw your baguette into the open, and wait until it is toasted.
- While your bread is toasting, get a pan hot on the stove, add a little canola to the pan, and wait until you see light white wisps of smoke coming from the pan
- Take your Kayem Artisan Sausage and add it to the pan. Cook until the skin gets golden brown and the sausage feels tough. Once sausage is cooked, let it rest while you assemble your sandwich
- Take your Thai Basil and Parsley and chiffonade the leaves. If your choice of pickle requires cutting into smaller pieces, do that now.
- Take your bread and lay it on your cutting board, spread your aioli on the bottom layer of your sandwich. Cut your sausage in half like you did your baguette, so it is able to lay flat on one side, and then place them on your bread.
- Add your pickles, they should sit nicely in between the ridges created by the curved edges of the sausage. Sprinkle your chiffonade herbs over the pickles. Top with fresh apple slices and close your sandwich.
- Serve with a Harpoon Sweet Spot and enjoy!