By: Adam McQueen, Digital Marketing Director Published:
Adam has been the Digital Marketing Director at Harpoon’s Boston brewery for the past 2 ½ years. In early October, he decided to fulfill a dream of living in the Pacific Northwest and moved to Seattle. He will continue to work remotely for the brewery this fall, just with a raincoat on at all times. Read about his beer-centric cross-country journey below.
I don’t usually take advice from Toby Keith. I’m from Boston after all – the most un-country city in our union. Yet, there’s truth in his Should’ve Been a Cowboy lyrics, isn’t there? “Go west young man, haven’t you been told?”
The American West has a certain allure. For settlers in the 1800’s, it meant gold, adventure, and a new, more prosperous life. But is that spirit still alive today? As someone searching for his next move this past summer, I was ready to find out. The west was calling and I listened.
I packed up my car, sold off a good chunk of belongings, and made an epic playlist. It’s 3,100 miles from Boston to Seattle – that’s a lot of open road! Now the modern day westward journey doesn’t involve a Conestoga wagon or fording rivers or your family battling dysentery, thank God! But there’s still a TON of vastly diverse landscape along the way and what seems like an endless amount of time to let your mind wander.
Hailing from a brewery, my thoughts naturally migrated to the junction of beer and wagon travel (I mean, why wouldn’t it?). But going down this path unearthed a startling realization…. my predecessors went too long without fresh, local beer! I vowed to correct an obvious wrong and drink their share along the way. So, in addition to plotting out the “must see” places like the Tetons and Yellowstone, I added as many breweries, watering holes, and craft beer stores I could to my trip. It was only logical and someone had to do it.
On the shores of Lake Michigan, I traded (with my brother, it’s not 1850!) Harpoon for state favorites Bell’s and Short’s. With a name like Huma Lupa Licious, how could you not? In Wisconsin, after a 12-hour drive, I took the advice of a local grocer and unwound with a New Glarus Moon Man. A trek around the Black Hills of South Dakota would not be complete without a stop at Miner Brewing Co. Enjoying a can of Pile O’ Dirt Porter from Crow Peak will work too! You get the picture…
And so it continued, each stop had it’s own unique offering and a proud local brewer to tell their story. Yet, it wasn’t just the brewers singing the praises. It was the local people too. There is a great connection between beer and place. It tells the story of local culture, geography, and history. It’s offered to family, friends, and newcomers when they visit. And it’s often what you long for when you travel far away.
I can finally attest to that. I was always fascinated by Boston transplants who consistently post on our Facebook page about missing Harpoon and waiting for our beer to be available in their area. While three weeks away from the Hub hardly counts as dire, I am starting to see what they mean. Harpoon will forever remind me of my home. It’s part of my roots. It’s part of my Boston pride.
When I finally arrived in Seattle, I savored my last Harpoon IPA on the banks of Lake Union and wondered when I’d enjoy this beer next. I’ll be longing for one from the wet coast (pun-intended) all winter. Now who’s jumping in a wagon and hauling some more out for me?!
Parting note: Best name of the trip is a tie between Quilter’s Irish Death from the Iron Horse Brewery in Ellensburg, WA and basically the entire lineup from the Kettle House Brewing Co in Missoula, MT. Nailed it!
By: Julia Falk, Digital Marketing Published:
Happy Pumpkin Cheesecake Day! Celebrate with this easy-to-make Pumpkin Cheesecake made with Harpoon Imperial Pumpkin. Half imperial stout, half pumpkin ale, the molasses and malty notes from the beer add an extra layer of deliciousness to your average pumpkin cheesecake. Pairs well with friends, family, and a glass of Imperial Pumpkin!
Harpoon Imperial Pumpkin Cheesecake
For the Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup white sugar
- 3 tbsp. melted butter
For the Cheesecake
- 1/2 cup brown sugar
- 1 cup white sugar
- 16 oz cream cheese (softened)
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups canned pumpkin pie filling
- 1/2 tsp. salt
- 1 cup plus 2 tbsp. Harpoon Imperial Pumpkin
- 1/4 cup plus 2 tbs flour
- Preheat oven to 350. Use a food processor to create graham cracker crumbs, add sugar. Add the melted butter and use a spoon or fork to fold mixture. Dump into the bottom of a 9 inch spring form pan and press into the bottom. Cook crust for 8-10 minutes.
- In the bowl or a stand mixer, add the brown sugar, white sugar, and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined.
- Add the pumpkin pie filling until very well combined. Next, add the beer in slowly and stir until combined.
- Sprinkle the flour over the bowl, stir on medium speed until combined.
- Pour over the crust.
- Bake at 350 for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on.
- Chill until set, about 2 hours. And remember, sharing is caring. Enjoy with friends and family!