When Phil Bannatyne opened Cambridge Brewing Company in 1989, there were no other brew-pubs in Boston or Cambridge and very few in the country (at least compared to today). Bannatyne set up shop in a refurbished mill, where he and, brewmaster, Will Meyers have been making their beers ever since. Their recipes combine the best elements of historic styles, European yeast and malts, and American hops and spices.
The Weekapaug Gruit is Cambridge Brewing Company's tribute to the Middle Ages. The beer harkens back to a time before hops were used in beer recipes, and instead calls upon the flavors of wild-grown plants like sweet gale, yarrow, rosemary, licorice root, and nettles. The result is a rusty reddish-brown beer with almost no head and large carbonation. The light-bodied Gruit has a light, herbal aroma, lively carbonation, and a mild rosemary bitterness.
This farmhouse ale has serious personality, thanks to the black, green, pink, and white peppercorns added to it. It has a lightly hazy marigold hue with no head and gives off a faint aroma of freshly ground pepper. The taste is of mildly sweet caramel up front, and it finishes with a peppery tingle that escalates with every sip.
Cambridge Brewing Company uses Belgian yeast, imported malts, and freshly toasted coriander in this Belgian-style tripel. The Tripel Threat is gold in color with no head and fine carbonation. The up-front taste is sweet, with evident alcohol, and the finish is of light spice.
In this beer, Cambridge Brewing Company combines the tradition of Belgian beer with the style of a strongly hopped American IPA. The appearance is slightly hazy with a quickly-dissipating white head. Simcoe, Chinook, and Amarillo hops come through in the citrusy, pine aroma. The taste is grassy, with a slight resin aftertaste.
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