Fisherman’s Brew is an American Amber Lager, brewed by the docks of America’s oldest seaport, Gloucester, Massachusetts, from the finest 2-row barley imported from Munich, Belgium and England. At 5.5% ABV and a well balanced 30 IBU’s, this smooth lager offers a toasty malt flavor followed by a dry, hoppy finish.
Fisherman’s Ale is a German-style Kolsch Ale that is crisp and refreshing. A style Invented in Cologne, Germany in the early 20th century. It is an easy drinking beer with a touch of noble hops and a light malt sweetness. The perfect accompaniment to a full day reeling ‘em in or watching the game.
Fisherman’s IPA is an India Pale Ale handcrafted by the docks of America’s oldest seaport, Gloucester, Massachusetts. Made with the finest imported 2-row barley and a healthy helping of Chinook and Sorachi Ace hops, this is a remarkable well-balanced version of this style and should not be missed.
Our winter seasonal, the Fisherman’s Navigator is a German-style doppel-bock of exceptional quality, flavors and body. With a toasty biscuit-like malt backbone, it’s unlike any beer you’ve had while managing to remain strictly within a centuries old style.
Shilling categories were based on price per hogshead (54 Imperial gallons) during the 19th century in Scotland. Our 70 Shilling has medium malty sweetness, low hop character and mild caramel notes leading to a clean dry finish.
Smokey and smooth, The Tea Party is a barley wine made with 3 different styles of tea that were amongst the types dumped during the Boston Tea Party. Imparting a smokiness up front, the tea also gives the Tea Party a smooth and complex flavor.
The mother of all hoppy beers, the Double-IPA is loved by many and feared by more. Going against our mission to make balanced beers, a healthy portion of Cascade and Citra hops were used to create a smoothly bitter double IPA with big and lingering floral aromas.
A minor tweek of our Sunrise Saison, we took the same basic recipe and used a Belgian Trappist yeast to ferment the beer rather than the farmhouse yeast. We still add 90 lbs of rhubarb and 250 lbs of whole strawberries that results in a light pink hue and the additional tartness of rhubarb.