Plowing again?!!?! At least it’s warm today! I mean how much longer can this go on? I know exactly how long it can go on really. Back in 1982 I got snowed into Boston on May 1st. So, yeah, sure T.S., April is the cruelest month, hah, try May!
At long last all of our equipment is working. I was starting to feel like I was in the band Spinal Tap, only instead of drummers self-immolating, it was chillers. Good news was that a pressure sensing probe was malfunctioning and after some quick reprogramming, all was well again.
The Blasty Amber is fermenting merrily and today I am brewing the Tiny Trailer Pale. On Friday we will be brewing the Jigs ‘n Reels. Next week will be the Boonie Cruiser IPA and maybe the Fort Mountain Double. It really is a huge relief to have things back to “normal.” (whatever that is)
Got a show this Friday night! Fodhla!!!
March 6th 7:00PM Fodhla. http://www.fodhlamusic.com
For Tickets, click over to the Blasty Trad Concerts Page.
Folks are putting out buckets for maple sugaring. This is the best sign that winter is coming to an end. When you put the buckets out it’s still winter, but when you finish it’s spring!
Come on over to Epsom, bring your snowshoes, head out on the trails to see the winter wonderland and when you get back hit the taproom or grab a four pack of McCoy’s Choice Porter for apres-clomp? Apres shuffle? What is the right term for snowshoeing?
The 2026 Mug Club is open for renewing and new members!
Stop in to get a form and reserve your own mug on the wall! We have an additional 50 mugs being made by a local artisan bringing our total to 150 members. Membership gets you a 20 oz pour at a discounted 16 oz price, an artisanal mug, discounts on merchandise, a birthday beer on the house, a custom t-shirt with your club number and updates on new releases before they hit the general public.
The newest menu item is a hit! Our panini take on the famous New Orleans sandwich, the Muffaletta. Fun to say, more fun to eat! It’s a grilled ciabata roll with ham, salami, capicola, mortidella and melted provolone. A couple of good smears of a tapenade-style medley of olives, roasted red peppers, sun-dried tomatoes, pepperoncini and a bunch of spices will have you saying, Laissez Les Bon Temps Rouler! (In plain English, let the good times roll!)
The annual Blasting of the Boughs (bonfire) was a raging success! The weather cooperated with a fresh covering of snow, low winds and mild temperatures. Thanks to everyone who brought their blasty boughs (Christmas trees) to add to the blaze! We’ve already started thinking about next year’s!
2025 Editors’ Choice: Craft Brewery
