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Buzzards Bay Brewing made an impressive debut last holiday season with Olde Buzzard Pale Ale. The ale was an instant hit, even among the hard-bitten press. Called an "outstanding ESB" by Brew Reviewer Tim Cotter, it is full of malt and hops for "lip-smacking taste." The brew quickly became the flagship drink of the Buzzard's Bay operation. Although named a Pale Ale, this brew is a full- bodied and well-balanced extra special bitter (ESB). The Yankee Brew News suggests that the ale is a perfect fit for clams and seafood appetizers.It’s brewed with massive amounts of English malt which are balanced nicely with East Kent Goldings hops. Look for a fresh sweet caramel malty nose with a fair amount of spicy hoppiness evident in this deep amber ESB. We found it’s body medium and flavor packed with a complex toasty sweet malt profile and enough hop bitterness to please most hopheads. Note a dry hop lingering finish. Overall, a damn tasty interpretation of the classic style.
Few microbreweries have a sister vineyard or a well thought out mission statement, but Buzzards Bay Brewing has both. The Russell family, who owns the brewery, also operates the successful Westport Rivers Vineyard and Winery. Buzzards Bay Brewing is based in the heart of the southeastern Massachusetts farming community. The brewery uses a portion of its 140 acres to grow hops, barley, and pumpkins for their ales and lagers, producing truly locally made and handcrafted beers. Historically their area produces some of the finest hops found anywhere.In 1982 Bob and Carol Russell purchased historic "Smith Long Acre Farm." Following a family discussion, the Russells declared they would create an organizational structure that would participate in the agricultural use of those lands for the production of food, wine, and beer. And no, they aren’t interested in adopting you or any of your friends! The Russells also aimed to integrate each family member's individual talents, and serve the public good. With their noble manifesto in mind, the Russell's created two successful ventures founded upon their deep regard for local agriculture. (Portions of their profits from beer go towards the preservation of Massachusetts's farmlands.)The brewery was founded in the summer of 1998 and by that winter was producing 3,000 gallons of ale a day. The Russells brew, bottle, and package all of their microbrews at the brewery. Their German-made Kunzel 4-roll mill cracks the malt into superlative grist. A custom made Newland's 3 vessel brew house then assists in converting that grist into ales. The resulting brew is so fresh, the Russells say, "it will transport you straight to the gentle rolling hills outside our front door." Their double pre-evacuation bottling process means reduced oxygen levels in the bottles, which guarantee that their products remain stable.Head Brewer Gary "Goose" Gosselin began brewing beer professionally in 1990. Goose brings a bounty of knowledge, passion and experience to Buzzard's Bay Brewing. He began his career in a Boston brewpub and has been the head brewer at top-notch brewpubs in Providence, Rhode Island and Albany, New York. Goose prides himself on using the finest malts and hops in the world as well as the vanishing art of all natural carbonation through secondary fermentation.For more information about the brewery and scheduled tours, call (508) 636-2288 or check out their web site at www.buzzardsbrew.com.
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