Wednesday 5:09 pm – June 7, 2017 – Hard work pays off but if you don’t honor the good fortune that guided the stars on your path, all the hard work you and a thousand others can do won’t fix a thing.
I am sipping a beer I call Reflection as I contemplate a beer I brewed earlier today. I call it The New Englander. Coincidentally, Yankee Brew News was delivered today with a cover story on New England IPA as a new beer style. There is so much meaning behind all this. But I am probably overthinking it.
If you have New England clam chowder though, you might appreciate it more if it’s made with cream from Richardson’s Farm in Warren, potatoes from Tangerini Farm in Sunderland, clams from Chatham, and herbs from the chef’s garden. That’s how I think of New Englander. Its a name I’ve used on beers before. Although none of them have been the same, they all have a few things in common – most importantly, they are all made from local malt, hops and yeast. But also, they do resemble this thing called New England IPA.
Emphasis on hop flavor and aroma instead of bitterness and of course the signature haziness. Anyone who knows me knows I don’t like to stick labels on things. In my life I’ve noticed whenever something is a genre, category or style, it becomes harder to appreciate for itself. I have always and I guess I always will favor individual over crowd, creativity over craft.
But I call this beer the New Englander because I want to get to the nitty gritty of the farms in the region. The flora in the soil and in the air. The hearts of the people who sink themselves into this production, this stewardship of a thing that is essential to living and living well. The flavors.
This is a beer that comes right out of the ground. It’s my luck to be the one making it time and again. So, here’s to the fortune you might find if you don’t mind some sweat and sleepless nights and if you put yourself into something fully. Now, I will have a little glass of Tenacity.