By: Dan McGuire and Matt Deluca Published:
Dan McGuire, General Manager, Harpoon Beer Hall tells us what’s on tap:
Ever wondering what’s on tap in our Boston Beer Hall or Riverbend Taps in Vermont? Now you can check out everything we’ve got, from our year-round offerings, seasonals, and even our one-of-a-kind pilot batches only available at our breweries. Whether you just want to know what’s pouring before you come grab a pint, or you’re sitting in the Beer Hall or Riverbend Taps trying to decide what to order next, our new menu will help you make an educated decision!
Now about those pilot batches….
Matt Deluca, a Harpoon Brewer, explains the pilot system:
Our 10 barrel pilot system was installed on our main brew deck back in 2011. It allows our brewers to create unique, experimental beers in a much more hands-on, smaller capacity compared to our main 120-barrel system. Our pilot beers are brewed exclusively for ourBeer Hall and the Harpoon Riverbend Taps at our Windsor, VT brewery - which we find are the best and most appropriate venues to showcase what we’ve been working on.
Ideas for pilot batches come from every department within Harpoon: production, sales, or marketing. If the idea makes sense to us, we add it to the schedule. Typically, we are brewing 2-3 batches of experimental beers a week because once we put something on tap, it doesn’t last long!
All in all, the pilot system allows us to perfect a certain style without the risk of taking away space from our year-round and seasonal products. Many of our 100 Barrel releases and 22oz specialty beers had roots in the 10 barrel pilot system, so when you taste a pilot, you never know when you might be drinking our next wide-release beer!
To see what we have to offer today, please visit www.harpoonbrewery.com/menu.
By: Jaime Schier, Director of Quality Published:
With the Harpoon Championships of New England Barbecue just a couple of days away, we are in full BBQ mode here at the brewery. This recipe by resident BBQ expert and Director of Quality, Jaime Schier, is fall off the bones good. Even your “I don’t eat meat off a bone” friends might start rethinking their life choices… Enjoy!
St. Louis-style Ribs with Harpoon Craft Cider
1 part salt
1 part paprika
1 part black pepper
½ part brown sugar
All above to taste, generally ranging from 1 t (onion & garlic) to 1/8 t (cayenne)
Your favorite store bought BBQ sauce
Thinned with ~25% Harpoon Craft Cider
Brightened with a few tablespoons of North Carolina-style BBQ sauce:
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 2 T crushed red pepper flakes
- 2 T Louisiana cayenne pepper sauce
- Remove silver skin from ribs and trim excess fat (there won’t be much)
- 2. Rub -front & back of rack with spice rub; allow to rest at least 1 hour and up to overnight in fridge.
- Smoke @ 240 degrees for ~4 hours or until the rack becomes flexible and bones protrude ~1/3”. Use hardwood lump charcoal with a softball sized chunk of wood added for smoke: I used maple on these but apple, cherry, hickory, mesquite, peach, alder are all good choices. Smoke only needs to be present during the first hour or so of cooking.
- Prepare a medium fire in charcoal or gas grill; not too hot!
- Remove racks to grill and begin brushing with sauce. Not everyone likes sauced ribs; I do, but this is optional.
- Glaze ribs 3-4 times, placing cover on grill between applications.
- Flip the ribs meaty side down and grill to caramelize the glaze.
- Allow to rest ~ 5 minutes and cut into individual ribs or servings of 4 bones.