Manchester Pub NYC

Harpoon Brewery is coming back to the Manchester Pub.

Come join us at 7:00 PM on Wednesday, September 1, 2010 as Dave Lindsay from Harpoon Brewery will be joining us as to showcase the following beers:

Harpoon Cider

Harpoon Cider is made from a blend of locally grown apples including the New England favorite, McIntosh. By fermenting this blend of varieties with Harpoon’s own yeast, it is able to produce an aroma that has a clean, fruity character. This crisp, refreshing cider has just the right balance of ripe apple sweetness and tartness from the fruit’s natural acidity. The color of this smooth tasting cider is very light as a result of using only freshly pressed apples. Without the addition of preservatives, artificial colors, or sweeteners Harpoon has created a cider that is fresh, pure, and delicious. Enjoy!

Harpoon IPA

The origins of India Pale Ale (IPA) dictate its flavor profile. As a result of needing a beer that could withstand the trip from England to India via unrefrigerated sailing vessels, the English brewers took advantage of two natural preservatives: alcohol and hops.

Harpoon IPA is an interpretation of the classic English style using hops and malt grown in the United States.

Leviathan Triticus

Latin for “wheat,” Triticus is a strong and dark wheat wine-style ale that boasts 11.5% alcohol-by-volume. The blend of 50% wheat malts, including caramel and chocolate, provides color and depth of flavor. Complex hopping and dry-hopping lends a delicate spiciness and just enough balance to complement its strength.

Harpoon originally brewed Triticus in 2005 with guest brewers Jason and Todd Alström, founders of BeerAdvocate.com, as part of Harpoon’s 100 Barrel Series. A draft-only batch was brewed to launch the Leviathan series two years ago. Harpoon now offers Triticus in bottles for the first time since its 100 Barrel debut five years ago.

Pott’s Landbier

This beer, the 32nd in the series, has was inspired by Joerg Pott of Pott’s Brauerei in Oelde, Germany. Pott’s master brewer, Peter Wienstroer, collaborated with Harpoon’s Todd Charboneau to brew this beer.

The origins of this beer go back to 2003 when a group of German brewers, including Rainer and Joerg Pott of Pott’s Brauerei, took a tour of American breweries that included Harpoon. A few years later in 2007 Joerg joined the Harpoon staff for the summer months to learn more about American craft beer.

During Joerg’s 3-month tenure at Harpoon, the idea of brewing a beer together was mentioned often, but the timing never quite seemed to work out– until now.

Pott’s Landbier, or “country beer,” is a traditional session lager with a decidedly malty backbone made up of a blend of German and North American malts. The smooth malt character is tempered by the German bittering hop Magnum, which lends a clean, crisp balance. This beer is finished with more German hops for a spicy herbal palate and aroma. Fermented with Pott’s proprietary lager yeast – and imbued with over 240 years of German brewing tradition — this is just the beer to quench your summer thirst.