Sebago Tour, group photos
Some friends of mine live in the same building as one of the brewers at Sebago (yay Mark!) Last Friday the student org I co-chair toured Sebago Brewery in Gorham. This is not your average tasting; think all the pints you can drink!
If all beer cans looked like this one I’d become an alcoholic.
The Day - Jan 13, 1964
Experiment 27.5: Beer Can Chicken - Oven Style. What do you do when you have The Beer of Clams staring at you from the fridge and a 5.5lb organic chicken? Go TSA on it’s ass, that’s what.
Homemade spice mix: black pepper, sea salt, paprika, garlic, basil, cayenne, thyme, parsley, lemon zest, FOC
Invade the chicken inside and out
Pour the top inch of the beer off then key extra holes in. You can definitely do this with a GF beer if that’s your jam. This bird is going to some marrieds down the street who need some food help tonight, super beer-centric people so I knew fun times with Narragansett were in order.
Oven to 350 until juices are clear and skin is all crispy
Note: I actually apologized to the bird during the entire process. What can I say? I felt bad.
Not too long ago, Narragansett held a little fan vote to determine its next brew. The two lovely contestants were a Cream Ale and a Rye Ale. I voted for the Rye Ale. As you’ve no doubt inferred, I voted for the losing party, as the Cream Ale was declared victorious. So let’s find out if I put my faith in the wrong side. It’s brewed with Two-Row Pale Malt, Munich, Vienna, and Cara-malt, and hopped with Columbus and Willamette.
It’s awfully refreshing to pour a Cream Ale and see a great deal of foam capping it all off. My only proper Cream Ale experience is rooted in Rochester, where the adored, but somewhat lampooned Genny Cream Ale is brewed. This looks like a different sort of beer than that. It’s gold in color, yes, but it’s a sort of deep gold, with a little oomph behind it. Looks promising. But does it smell promising? Oh, yes. It certainly does. It’s an aroma bordering on candyish without going quite past the threshold. Brightly fruity in a sugary way, yielding some golden raisin notes and other mixed fruitiness; a clear sign of an ale fermentation, which is out of character for most Cream Ales I’ve had.
This is darn good, simply put. The beer looked the part from the beginning, but it remembers to deliver once you actually start drinking it. You can infer from the photo that the beer is generously carbonated, as expected, but don’t expect a thin shell of a brew here. You’re greeted with a nice, pleasing crispness, but midway through you’ll surely notice a pleasant roundness to the body, and a pleasant, sweet bready undertone that brings the beer some much-appreciated body. Slightly caramelly at times, drying out quite nicely to a quick, bitter finish.
The Verdict: I’m sure the Rye Ale would’ve been terrific, but in this case, I’m quite glad I made the wrong choice.