"Chuck Noblet: And remember, I need the permission slips for this weeks trip to Good Time Island.
Girl Student: Wheres *your* permission slip?
Chuck Noblet: SHUT YOUR DIRTY LITTLE MOUTH."
Don't worry, Tastemasters and Tastemistresses, we here at the East Village Brewing Company have a strict "no parental permission" policy. Besides, as grown-ass men and women of the world, you clearly know what's good for you and what isn't. You are masters of your own destiny, able to pick and choose the things that are healthy for you and avoid those that are not.
Right?
Screw it, we don't avoid shit when we're chillin chillin at HQ. And it's that "what doesn't kill me eventually gives me cancer" attitude that takes us on our soon-to-be-famous road trips of boozy exploration!!
Aided by Tastemaster General Michael and Grand Tastemistress Robyn, Brewmaster Eric has spent the last couple of weekends learning more about the industry of alcohol. First up, Tuthilltown Distillery! Famous for being the first distillery in New York since Prohibition and championing the cause of small-batch whiskeys a mere two hours from the Big Apple, Tuthilltown is truly a family company that pumps out ridiculously high quality booze for brown liquor aficionados. On our visit, TG Michael and I went on a guided tour of the entire facility, which amazingly is housed in an old grist mill in upstate New York. First stop - the barrel room, where hundreds upon hundreds of gallons of freshly charred American white oak barrels lay stacked across the room like so many gold coins in Scrooge McDucks vault filled with deliciously aging bourbon (made just fifty feet away). Our hands-on tour of the distillery was expertly guided, and even involved me getting to stick my head into a filling tank of custom made Blanche-style absinthe and nearly pitching over in joy (and from the fumes). All in all, I got try out all of their wares - I strongly encourage you to get the Baby Bourbon - and even walked away with my very own 5 gallon bourbon barrel so me and B.M. can make us some barrel-aged beer!!
Next up was the Harpoon Brewery in Windsor, VT. Although they weren't running tours when we arrived, GT Robyn smiled our way into the back room and we got a private tour of the entire operation! Amazingly, the only difference between how the pro's do it up in Windsor and how we do it here at HQ is the size of the operation. And as we all know, size matters when it comes to brewing. I wondered about the brew kettle, marveled at the sights and smells of the fermenting tanks and day-dreamed about going all Laverne and Shirley on the bottling machine. My heart pitter-pattered as I stomped about the largest fucking beer storage room I've ever been in - thousands of pallets of tasty tasty beer just WAITING to get sold to uppity Northeastern grads in hoodies. I snagged a growler of their Harpoon Munich Dark and tittered with the crew about how fantastic [spoiler alert] the secret new Belgian beer [spoiler alert] they're about to unleash upon the world shall be.
Oh, did I mention that if you're an employee of Harpoon at the Windsor location, they let you make up your own recipes and they'll fucking BREW IT FOR YOU? Yes kids, it was a whirlwind field trip for dear old Brewmaster Eric. My adventure to Good Time Island was a success, and we didn't even lose any kids on the field trip!
Girl Student: Wheres *your* permission slip?
Chuck Noblet: SHUT YOUR DIRTY LITTLE MOUTH."
Don't worry, Tastemasters and Tastemistresses, we here at the East Village Brewing Company have a strict "no parental permission" policy. Besides, as grown-ass men and women of the world, you clearly know what's good for you and what isn't. You are masters of your own destiny, able to pick and choose the things that are healthy for you and avoid those that are not.
Right?
Screw it, we don't avoid shit when we're chillin chillin at HQ. And it's that "what doesn't kill me eventually gives me cancer" attitude that takes us on our soon-to-be-famous road trips of boozy exploration!!
Aided by Tastemaster General Michael and Grand Tastemistress Robyn, Brewmaster Eric has spent the last couple of weekends learning more about the industry of alcohol. First up, Tuthilltown Distillery! Famous for being the first distillery in New York since Prohibition and championing the cause of small-batch whiskeys a mere two hours from the Big Apple, Tuthilltown is truly a family company that pumps out ridiculously high quality booze for brown liquor aficionados. On our visit, TG Michael and I went on a guided tour of the entire facility, which amazingly is housed in an old grist mill in upstate New York. First stop - the barrel room, where hundreds upon hundreds of gallons of freshly charred American white oak barrels lay stacked across the room like so many gold coins in Scrooge McDucks vault filled with deliciously aging bourbon (made just fifty feet away). Our hands-on tour of the distillery was expertly guided, and even involved me getting to stick my head into a filling tank of custom made Blanche-style absinthe and nearly pitching over in joy (and from the fumes). All in all, I got try out all of their wares - I strongly encourage you to get the Baby Bourbon - and even walked away with my very own 5 gallon bourbon barrel so me and B.M. can make us some barrel-aged beer!!
Next up was the Harpoon Brewery in Windsor, VT. Although they weren't running tours when we arrived, GT Robyn smiled our way into the back room and we got a private tour of the entire operation! Amazingly, the only difference between how the pro's do it up in Windsor and how we do it here at HQ is the size of the operation. And as we all know, size matters when it comes to brewing. I wondered about the brew kettle, marveled at the sights and smells of the fermenting tanks and day-dreamed about going all Laverne and Shirley on the bottling machine. My heart pitter-pattered as I stomped about the largest fucking beer storage room I've ever been in - thousands of pallets of tasty tasty beer just WAITING to get sold to uppity Northeastern grads in hoodies. I snagged a growler of their Harpoon Munich Dark and tittered with the crew about how fantastic [spoiler alert] the secret new Belgian beer [spoiler alert] they're about to unleash upon the world shall be.
Oh, did I mention that if you're an employee of Harpoon at the Windsor location, they let you make up your own recipes and they'll fucking BREW IT FOR YOU? Yes kids, it was a whirlwind field trip for dear old Brewmaster Eric. My adventure to Good Time Island was a success, and we didn't even lose any kids on the field trip!
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