A tribute to the history and stature of the famous Somerville landmark, ‘Old Powderhouse Wheat Wine’ features a varietal of hard, red winter wheat that was grown at Four Star Farms in Northfield, MA and malted by Valley Malt in Hadley, MA. Praised by artisanal bakers, the flavors contributed by this hardy grain are earthy and complex helping to create a robust and powerful beer worthy of its name and the history to which it pays homage.
For hops, only domestic varieties were used for ‘Old Powderhouse,’ combining perfectly with the rich flavors in the wheat for a bright and wonderfully aromatic beer reminiscent of fresh, ripe fruit. On the dry side for a beer of its strength and style, ‘Old Powderhouse’ is remarkably drinkable at 11% ABV with only subtle hints of alcohol coming through the fruity bouquet during the finish.
In celebration of the change in season, of new growth, and of the land we call home, we are pleased to offer ‘Old Powderhouse Wheat Wine’ for release throughout the state of Massachusetts this Spring.”
|For thousands upon thousands of years, the brewing process began with a simple porridge of cereal grains that would be strained and cooled in sacred vats exposed to the open air. Seemingly secretly touched by the divine, the liquid would come to life, bubbling and burbling and filling the air with fantastic aromas. It was as if the liquid were transformed by the divine into a glorious and life-sustaining beverage. In the old world, food, drink, and even water were made safe, wholesome, and worthy of celebration by these mystic fermentations.
Then came the machine age. The wild and unpredictable world came under control through the ever driving force of industry. Over time, the varied and spectacular beers were whittled into one beer: the most minimal beer. One beer made with one grain and fermented with one microbe for one kind of drinker. This once lovely, living beverage was diluted, filtered, and pasteurized for nothing more than the bottom line.
But now an amazing thing is happening. At the turn of the century the US looked to one of the last places still making beer the old way, Belgium. In Belgium complexity, flavor and wild fermentations continued to be practiced.
After years of fermenting microbes at work and beers at home, we took a road trip through Belgium for our honeymoon. There we discovered that not just the beers were different but the attitude and approach to brewing were far different from even what the great new American craft brewers were doing. There was also this dog in Brugge laying lazily in a window over the canals who said to us …well he just stared at us wondering why Americans would honeymoon in damp old Belgium. We knew then that we had to revive the old brewing traditions back in Boston and let the old mystic spirits loose again.
At Mystic Brewery we aren’t afraid of no stinking microbes (quite literally). Our way is to brew new beers in the old tradition. Our way is to make living beer. Our way is to build Boston’s brewing tradition into one of legend. And we are doing it the New England way: with hard work, perseverance, and meticulous dedication to craftsmanship.