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There are many things that go so well together we often forget they aren’t natural partners… peas and carrots (sorry Forrest, aside from the freezer section of the grocery store those two veggies are far from neighborly), beer and food (the world is finally realizing these two can intertwine amazingly well), life and work…. well, that’s where I’ve been struggling—hence this disappointingly long hiatus.
Balance truly is a paradox to me (sadly both literally and figuratively). Writing can be tough to fit in the schedule once it’s not your job anymore, but beer? I was never paid for the beering, so my drinking schedules haven’t changed (whew!). There are many things beer pairs perfectly with—its forte is its flexibility—beer and food, beer and books, beer and studying, beer and a long day, beer and vacation, beer and mountain biking, beer and camping, beer and football (especially if you’re watching the Giants not live up to your expectations), beer and travel, beer and solitude, beer and friends… I could go on, but let’s cut to the chase.
Beer is awesome and fun. And the best breweries I’ve encountered have wholeheartedly embraced this concept, which is what sets them apart from the mass of micros that have appeared in all shapes, styles, and sizes.
This summer I was blessed with some truly amazing adventures (many of which you’ll read about in the forthcoming posts that I promise will continue to appear). One such adventure brought me to the heart of the Adirondack Park—a massive state park filled with a plethora of wilderness, breweries, and scenic towns. This trip in particular brought me to a rock climbing camp nestled off the side of the road and some climbing on the aptly named Beer Walls.
After a weekend of climbing, mushroom foraging, and camping with dear friends, we found ourselves reluctantly returning to civilization… albeit slowly as there is a long drive down Interstate 87 to truly exit the Adirondack Park, sometimes requiring back-road detours to break monotony. That’s where we happened on Paradox. As we drove by the rustic trailhead sign (a common sight in these parts), we both suddenly turned to each other exclaiming “did that say brewery?” and “was that a keg hanging below that sign?!”
It did and it was, so we turned around and found ourselves at Paradox Brewery. Paradox Brewery is a small, but expanding operation in Schroon Lake, New York. Open for about a year now, this low-key, rustic beer haven welcomes a constant flow of regulars (acknowledged by name by the amiable bartending “wenches”) and visitors alike, who this time of year enjoyed an outdoor tented “tasting room” complete with a wooden bar, trailer with taps, camp chairs, corn hole (or bean-bag toss, depending on your place of origin), and hand-carved bench seating surrounding a small stage area.
Indicating the taped off area of their gravel parking lot we’d stepped over as we entered, our petite, pixie-cut pourer (and wife-of-owner, Paul) Joanie noted that the brewery is in the process of expanding the current brown, log-faced former post office to add space for more fermenters and a canning line. Joanie also had plenty of insight into the beer samplers she poured for us, discussing with ease the flavor profiles, quirks, and forthcoming experimentation the 10-barrel brewery incorporates into their array of brews.
We sampled an impressive selection that ranged from their Schroon Summer Ale—light, crisp, and not overly wheaty—to the unique Effinger Steam and well-crafted and flavorful Paradox Tripel—which included the addition of Hatian orange peel, the same one used to make Gran Marnier. We topped that tasting off with the Beaver Bite IPA, which boasted a subtle hop aroma, but kept a well-balanced bitterness to malt flavor.
During an impromptu brewery tour, part-owner Paul Mrocka quipped about his Pilsener “it’s so simple it’s hard to make,” noting this beer’s tendency to pick up off-flavors from poorly washed tanks. Paul, a homebrewer for 30 years, co-owns Paradox with bearded partners David Bruce and Vaughn Clark. Coming out from washing kegs to talk beer with tasters, Paul adds “I don’t have a lab, I’m not going to dilute…you get what you get,” as he laments the challenges of working with varying sugar quantities in barley.
The Paradox family melds the perfect combination of beer knowledge and fun-loving, with an Adirondack twist that allows the brewery to fit effortlessly into its wooded setting. The brewery embraces the local, so much so that it not only mimics its home park’s trail signs, but is also established as a Farm Brewery—meaning it either sources ingredients from local farms or grows a portion of its own, which Paradox does, using ornate, towering hop plants as a backdrop to its tasting tent and game area.
Here’s to drinking good beer and pondering life’s paradoxes…Cheers!
I am a hop head. A hop heart if you will… I love hops in all their herbal, citrusy, piney, floral, bitter beauty. I’m also frequently on a quest for solid Extra Special Bitters (or ESBs… capital “B”). Red Hook makes my standard ESB—Otter Creek used to make a fantastic ESB, but unfortunately retired it. Brown’s Brewing Company‘s ESB is a solid rendition, and I’ve recently discovered that Pretty Things Hedgerow Bitter hits the (hop) spot for me too (with a touch of grapefruit!). What’s your favorite ESB?
India Pale Ales are, without a doubt, my go-to beer style… especially the West Coast varieties: Green Flash West Coast IPA, Avery IPA, and Lagunitas Hop Stoopid are three of my favorites.
Needless to say, I was thrilled to see the buzz hops were getting yesterday cause of this lovely little Huffington Post article:
America’s Bitterest Brews
By Joshua M. Bernstein
The Daily Meal/Huffington Post, March 1, 2011
But in this era of craft beer, drinkers are shunning simple brews like Keystone and Coors for coffee-seasoned stouts, burly Belgian ales and, most of all, bitter beers like the India Pale Ale, a.k.a., the IPA… [read the article]
Read more articles I’ve collected (not by me) in the Press Pints tab!
Buried in the hip epicenter of Western Massachusetts that is Northampton—home to progressive colleges, boho-chic shopping, wide-ranging grub, and eclectic galleries—is New England’s oldest operating brewpub, duly named the Northampton Brewery.
If you haven’t perused the rest of this blog, I should mention how big a fan I am of brewpubs—these places, usually brimming with individuality, offer the steadfast trifecta of (über) locally-made beer, hearty cuisine, and friendly atmosphere. More than a sports bar, more than a restaurant, and more than a brewery, the brewpub brings it all together. In other words, I like food with my beer and vice versa.
The Northampton Brewery is a multifaceted establishment housed in a revamped 1890s carriage house. It features a low-lit bar area, a bright sunroom dining space, and a popular rooftop beer garden. Touted as the oldest brewpub in New England, it was opened in 1987 by current owner Janet Egelston with her brother Peter (with whom she also helped open Portsmouth and Smuttynose breweries in New Hampshire, which Peter now owns).
Served atop sullied copper-topped tables, the food at Northampton is hearty, bursting with flavor and creativity, and frequently embellished with beer-featuring sauces and recipes (telltale sign of a good brewpub). My menu item-of-choice, the pulled pork sandwich, comes doused in a perfected combination of zesty spices, their Pale Ale or Old Brown Dog, and homemade barbecue sauce. Topped with tangy slaw made with peppers and red onion it accentuates the underlying flavors of my beer samples (think a warm nuttiness in the red ale, herbal character of the harvest ale, and the ever-so-slightly tangy bitterness of the IPA).
Ah, the samples. Northampton does it right. I frequently grapple with the “dilemma” of whether to go with a flight of samples (which often risk being nearly shot-size) or miss out on trying the full array by getting pints of one or two selections instead. Here the samples (choice of four) come in 8-oz tasting glasses, presented on the always-appealing paddle, which are a fair enough size to get a feel for the beer while still trying out a few different styles.
I started with the Harvest Ale, a rich amber-colored ale emitting a light caramel aroma and bursting with fall sentiments plus a hint of hop bitterness thanks to the wet-hop process. Next was the Redheaded Stepchild, deep red in hue with a tangy sweetness with a smooth, hearty aftertaste characteristic of traditional red ales. The Blue Boots IPA had a sweet floral aroma with a nuttiness and hefty hop bite and the Black Cat Stout offered a creamy, rich coffee finish—extremely smooth and robust in flavor.
With fifteen year-round varieties, nearly as many specialty brews, and comparable seasonal selections, there is plenty to choose from at the brewpub. Styles range from familiar standards like stouts, porters, IPAs, and ales, but expands to lesser-seen experimentations like a German-inspired Sticke Altbier, bitters like the Daniel Shays Best Bitter and (Snow)(Sand)(No) Shovel ESB, and ryes including Magic Carpet Rye and Jess’ Goodbye Rye P.A. Apparently with a penchant for pale ales and IPAs (and fine by me) the brewery boasts quite a few variations on this style, experimenting with different balances of the Pacific Northwest hops they use. The brewery even goes so far as to have an annual IPA Week in December, during which six different India Pale Ales are available on tap. Otherwise, there is usually a mixed selection of about ten beers on tap, plus a few guest brews to round it out. Occasionally the brewery teams up with fellow microbreweries including siblings Portsmouth and Smuttynose for special beercentric events.
Whether going for a concert at one of the many music halls in Northampton, pairing your beer with locally made ice cream at nearby Herrell’s Ice Cream, or shopping at the various boutiques, Northampton Brewery offers a welcoming pit stop or a night filled with all the entertainment you need—hit up their weekly Celtic night on Sundays for live Irish music and a St. Patty’s feel all year long. Take a growler to go and you’re all set.