I cannot even tell you how excited I am for this…

“Tapping Portsmouth” exhibit at Strawbery Banke Museum open daily May 1- October 31.

Tapping Portsmouth logo_1 copyPortsmouth, New Hampshire (April 10, 2013) – Four Portsmouth breweries – The Portsmouth Brewery, Redhook Brewery, Smuttynose Brewing Co., and Earth Eagle Brewings — are working together with Strawbery Banke Museum to present this year’s special exhibit, “Tapping Portsmouth: How the Brewing Industry Shaped the City,” opening May 1, with additional sponsorship from Kennebunk Savings Bank.

To celebrate both the extensive history of brewing in Portsmouth and the extraordinary conjunction of major breweries, brew pubs and home brewing styles and ingredients (including heritage plants, herbs and hops from Strawbery Banke) on the Seacoast, the brewers are creating three collaborative beers.
A Colonial-style ale, brewed at Earth Eagle, made from turnips, a splash of molasses and spruce tips.
An Industrial-era porter will be made at the Portsmouth Brewery with Strawbery Banke ginger and molasses.
A “super hoppy” IPA, Stride Wide Ale, at Redhook
Brewers Andy Schwartz (brewer and brand specialist for Craft Brew Alliance, Inc. at Redhook), Tyler Jones (The Portsmouth Brewery), JT Thompson (Smuttynose Brewing Co.) and Charlie Ireland (Smuttynose) got together at the Redhook test batch brewery at Pease International Tradeport on April 5th to start the Stride Wide Ale, using Australian and American hops and 175 pounds of malt. When the beer was knocked out it was run through more whole-leaf hops, in the hop-back at The Portsmouth Brewery. This special batch will be served on May 3 at a Museum event, open to the public.

“For these four breweries to collaborate was truly an historic event,” said “Tapping Portsmouth” exhibit creator and Museum Chief Curator Elizabeth Farish. The beer will be available to the public, sold by the growler, at Redhook, The Portsmouth Brewery and Earth Eagle Tastings and will be presented in a special Tasting event on Friday, May 3rd, 5-7 p.m. in Pitt Tavern and on the grounds of Strawbery Banke. Chefs Evan Mallett of the Black Trumpet, Susan Tuveson of the Acorn Kitchen and Brent Hazelbaker and Taylor Miller of The Green Monkey will create “small plate” offerings to complement the beers, using local ingredients and spring harvested herbs, lettuces and vegetables from the Museum gardens, under the direction of John Forti, Curator of Historic Landscapes and Slow Food Seacoast advocate. There will be informational booths and access to the “Tapping Portsmouth” exhibit throughout the event.

The Tapping Portsmouth Tasting event is open to the public over aged 21. Tickets are $40 ($35 for Strawbery Banke members) and are available online at the Strawbery Banke website.

Strawbery Banke Museum’s featured exhibit, “Tapping Portsmouth: How the Brewing Industry Shaped the City,” offers a pub crawl through 300 years of history as brewers and tavern keepers kept “something brewing” in Portsmouth, then and now. The exhibit is open daily, May 1 – October 31, 2013, seven days a week, 10 am to 5 pm through October 31st. For information, call 603-433-1100 or visit www.strawberybanke.org

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