“It’s all instructional learning throughout the weekend,” said brewery spokesman Garrett Smith. “It’s really a melee of food and pitchers of beer.”
The Woodstock Inn Brewery started as an inn in 1983, and added the brewery in 1995.
“We were one of the largest Samuel Adams accounts in New Hampshire, and we had all of these crazy craft beers on draft and noticed better beer was selling really good, so we added the brewery,” Smith said.
During the Brewer’s Weekend, which is run on certain weekends during the fall and spring, the inn hosts 20 people at a time and typically sells out, Smith said.
The weekend begins on Friday with a reception featuring Woodstock beers and food.
I was hoping for an explosive hop pop for the 4th. This one fizzled in two way: taste and I had to shift the publish date.
The man at Midtown Liquors in Nashville told me this was the hoppiest of two new beers. I kind of wish now I’d chosen the other. Oh, I suppose he was right… as far as I know, but Ruckus can do better than this.
Typical medium gold with nice head and clarity. Mouthfeel is typical bitter cling to the palate and carbonation.
Cascade-ish nose: grapefruit. Not much malt in the nose: almost none and indistinguishable.
Malt about right to the taste for style, but neither hops or malt unique in any sense. I think when Double IPAS were rare this might have done better. The hops are the star by far, but not all that interesting lost in an ocean’s worth of IPAS these days. Mostly bitter. I suspect dry hopping and late additions were lacking in the brew process at this Wilkes-Barre, PA brewery. All that, and maybe a little more complex malt bill, might make this bugger stand out.