nerax 2025

The New England Real Ale Exhibition (NERAX) was held this year again, at the South Boston Lithuanian Citizens' Association and Lithuanian Kitchen, also known simply as the  Lithuanian Club. This is the second time I've been to NERAX at the Lithuanian Club. Its a big hall on the third floor of an older building on West Broadway in South Boston, just 5 or 6 blocks up from the Broadway T Station. Because of a mix-up on the dates, we bought four advance tickets for Friday (yesterday) but two of our party had other plans, so we bought four more tickets and went on Thursday. We still had tickets for yesterday, so we asked two other folks to go with us for a second round. I think that may have been the first time I've gone twice during an NERAX event. Wasn't a bad thing!

I sampled quarter pints, which is one quarter of an Imperial Pint, or about 5 ounces. They have a graduated scale for costs based on ABV (alcohol by volume). Most beers were below the 7% limit, and therefore $3.00 for a quarter pint. Between 7% and 10% is $4.00, and over 10% is $5.00 for a quarter. They also limit the draft size. The lower ABV beers are available in quarter, half, and full pints, whereas the mid-range in quarters and halves, and the over 10% beers only in quarter pints. There were only a few in these upper ranges that I saw, but I spent my time on the lower ABV beers, usually 6% and under. I sampled mine in one of the NERAX badged half-pint nonic glasses they have available for a $5 deposit, which you can forgo and take the glass home, which we all did. You can see the half-pint glasses in the pictures below.

THURSDAY NIGHT

Phil, Alessia, Stefan and Jacob. Happy Birthday Stefan!

 

Fen Slodger - 8 Sail Brewery, Heckington, Lincolnshire, England (ABV 5.0%)

This is the first beer listed in the program. tasting notes sounded good, so I dug right in. Penny brown-copper colored with a light head of little clinging bubbles. Malt and dark chocolate on the nose. Herbal, grains, and a soft, balanced bitterness, with a strong but pleasant bitter, astringent finish. A great start.

Everlasting - Attic Brewing Co., Birmingham, West Midlands, England (ABV 3.4%)

Molasses, malt and rye on the nose. Deep coppery color with a ivory colored thin and shiny head. It took a second, but the taste reminded me strongly of the brown bread they used to serve at Bugaboo Creek restaurant. I said that to my kids, who were there with me, and my son showed me a recipe on his phone, which was called Molasses Rye Bread. nailed it Thin, slightly sour, watery bitterness, with a smooth and silky bread crust finish. This one was labeled vegan.

Orkney Best - Swannay Brewery, Orkney, Scotland (ABV 5.2%)

Very light hops on the nose. Grassy-honey gold. Wild, initial high & low flavor profile. Bright, tart, citrusy sweetness floats over the top of a slightly sour, leather, pith, and sawdust bitterness. Like throat singing in a glass! Super clean and crisp finish.

Morph - Brass Castle Brewery, Malton, North Yorshire, England (ABV 5.0%)

Fruits, yeast and hops on the nose. Deep honey blonde. Balanced tart fruits with residual sweetness, apricot, and peach pit. Lingering, dry bitterness with citrus and salad greens. Very pleasant.

A Petition to the King for the Repeal of the Intolerable Acts - Amory's Tomb Brewing Co., Maynard, Massachusetts (ABV 6.5%)

This one was described as a dark ale--a blend of porter and brown ale--conditioned on spruce tips. Herbs and pine on the nose. Juicy mouth feel, frutti di bosco tartness, and dark fruits sweetness gives way to a roasted vegetable and braised meats depth of flavor, with a grapefruit skin and roasted tomato tang. The flavors sparkle in this one.

Proper Chap - Nod Hill Brewery, Ridgefield, Connecticut (ABV 4.4%)

Amber brown, with a wispy head. Malty, toast crust, dessert without much sweetness. Almonds, walnut skins, and dry caramel flavors.

FRIDAY NIGHT 

Phil, Stefan, Carmela, and Chuck

 

Pacific Porter - Kelburn Brewing, Glasgow, Scotland (ABV 5.5%)

Quiet hops on the nose, chocolatey red-brown with cream colored head. Juicy spices and brown bread. Tart, dry, bitter finish.

Ox Blood - Little Ox, Oxford, Oxfordshire, England (ABV 4.3%)

Bright and clear. Orangey-red with a straw yellow, wispy head. Clean, fruity citrus. Smooth, lasting but mild bitter finish.

Bravehop - Loch Lomond Brewery, Dumbarton, Dunbartonshire, Scotland* (ABV 4.3%)

Its another Coppery red ale! I tried lots of copper colored ales this year. Huge mouthfeel, complex wash over the tongue; herbal, vegetable, bread crust, crackers, and orange skin all playing in there. Smooth, long and super clean finish.

Tiddly - Fox Farm Brewery, Salem, Connecticut (ABV 3.8)

Walnut brown with a white, frothy head. Molasses, bread and vanilla nose. Melted snow, mild leather, with prunes and maybe some smoke?

Luminary - Medusa Brewing Company, Hudson, Massachusetts (ABV 5.6%)

Described as a cream ale, and vegan. Pale gold and clear. Watery, bubbly head. White fruits, top sweetness, smooth, snappy tartness. Melon and pineapple.

Unfiltered Helles - von Trapp Brewing, Stowe, Vermont (ABV 4.9%)

Goldenrod yellow, with a thick, frothy head. Pancake batter, wheat, berries, friar's tang,** leather, and biscuits.

Mildred - Liars Bench Beer Company, Portsmouth, New Hampshire (ABV 4.0%)

Last call! Deep red-brown smoky color with cream colored head. Roasted fruit and root vegetables. Hermits and raisins, with a tangy stickiness; Amaro. Light sour finish. Here's to Millie!!!

 

 

* Yes, its Dum-barton, in Dun-barton-shire, Scotland. That's an N and an M. Not a typo.

** Friar's Tang is that Belgian wild yeast, cave beer flavor from centuries old monastery beers. Just tastes like basement to me. Its  good thing the Helles I tried only had a little taint of this flavor.

 

 

return to nerax - 2023

George Gendron

2016 was the last time I went to NERAX, the New England Real Ale Exhibition, 7 years ago.* That visit was actually to NERAX North, and I went with my newly minted 21 year old. This time, it was with both of my kids, at the NERAX's new home at the South Boston Lithuanian Club. We attended the Saturday evening session, and its a fun time to go, not as crowded as the Saturday daytime or the Friday evening sessions, but the casks do start to kick pretty quickly, and there were many options we didn't get a chance to try. I say that, but I've only ever tried 5 or 6 each time I go, there are just too many options.

A quick word about this year's program cover photo. I got a kick out of telling my kids about how much fun it was to see so many familiar faces of the volunteers, staff, and founders at the event. I was able to point out the woman who was tickled to see that my oldest had just turned 21 last time, reminisced a little about her own youth and then gave Alessia a few drink passes! What a sweetheart. One who I didn't see last night was George Gendron, one of the founders of NERAX, and the man on the program cover. George passed away a few years ago and is fondly remembered in a tribute within program. Thanks to George for all he's done for this great festival!

This year's exhibition dates were moved at the last minute due to some kind of scheduling problem, but we were informed in plenty of time, and our advance tickets were transferred over with no problems. However, that did mean that there were no food vendors this year at the exhibition, as they couldn't accommodate the late change in their schedules. We ended up bring a small box of snacks, which is typically not allowed. Thanks to the NERAX folks for allowing this, having a little food is great. As I normally do, I sampled quarter pints so that I'd have the opportunity to try a few things, and to be honest, I focused on the imports, given that my opportunities to try some of those ales without traveling is probably limited. All but one of the beers I sampled was from the UK.

There were close to 100 ales available this year

Dark Fruits Porter - Salem Brew Co., Wainfleet All Saints, England (ABV 4.4%) **

The first two beers I asked for were already kicked before the Saturday evening session started. The Dark Fruits Porter was my third choice, and it almost wasn't to be. They were able to get a quarter pint for me, and then maybe only one or two more before the cask kicked and the Reaper came out to erase it off the board, accompanied by a death knell, rung out on an empty keg. Bright black cherry on the nose, with notes of lemon lollipops. Dark, nut brown with a browned-butter colored, lacy head. Thin bodied, fruity and super smooth. There is a snappy brightness at first, smouldering to a soft, lasting bitterness. Reminded me of jam on toast!

Cross Borders Session Pale - Cold Black Label, Bridgend, Wales (ABV 4.2%) ***

Pale honey colored, with a light and wispy cream colored head. Citrusy fruit salad on the nose, which delivered in the initial taste. Full mouth flavor with a bready, sourdough finish and smooth mouth feel.

Beach Hut - Leigh On Sea Brewery, Leigh On Sea, Essex, England (ABV 4.5%)

Dried grass yellow with a frosty looking haze with a thin, wispy head like cirrus clouds and a fine ring of white foam at the glass edge. Slight funk with fruit juice on the nose, and notes of pineapple. Finely texture, creamy mouth feel, tropical fruits, and a dry, wheat cracker bitter finish. I like this one very much, and the next one I went for was from the same brewery.

Legra Pale - Leigh On Sea Brewery, Leigh On Sea, Essex, England (ABV 3.8%)

Blazing bright, warm yellow color with a fine bubbly, tatted top. Huge, juicy start. Clean, grapefruit pith astringency, and a crisp dry finish. I bragged about this one, and made a note that this would be a perfect house beer. Super drinkable and refreshing, with a low ABV so you could have a few throughout the day. Would be great for a winter party or a summer barbecue.

Sweet Stout - Well Drawn Brewing Co., Bedwas, Caerphilly, Wales (ABV 5.0%) ****

Deep brown-black that let no light pass with a caramel colored, bubbly froth. Brown bread and molasses on the nose. [All of the beers I've had so far are thin! This one too.] Rich dried fruits flavor. Prunes, maybe? Cherry cordial filled chocolate, like a Bon Ami. After after, slightly under ripe pears, with the skins still on. Long, creamy finish. There was a lot going on with this one. Dessert beer at its best.

Ishmael Ale - Rising Tide Brewery, Portland, Maine, USA (ABV 4.9%)

Call me Ishmael. The tasting notes indicate that this beer is a collaboration with New England Distillery Co. They rested the beer in American oak barrels, which had been used for a rye whisky, that was distilled from one of Rising Tide's rye based pale ales. Rich amber brown with a delicate head. Sweet, malty tones on the nose. Citrus juicy with red wine tannin and sweetness which evaporates to a dry, orange amaro bitterness. Sweet, clean burnt sugar finish. The whiskey aromas dance over the glass and on the palate. This was a great way to finish up for the evening!

 

Stefan & Alessia sampling the wares

* The first time I went to NERAX was in 2010. I just took a quick look at that post, from 13 years ago, and I was pleasantly surprised to see that I paid $15 to get in, and $5 glass deposit. Exactly the same as we paid last night! The quarter pint sample were pretty close to the same price to, if not the same. I didn't record that in 2010. What that means is that the sponsors of NERAX are stepping up to keep this longest running real ale exhibition in North America affordable for all of us.

** I think the tasting notes on this one may need some clarification. I found the Dark Fruits Porter by George Bateman and Son Ltd, Salem Bridge Brewery, Wainfleet, Lincolnshire. I think Salem Brew Co. is a subsidiary, or a brand/trade mark owned by Bateman. Bateman had their XXXB on tap for the festival as well.

*** Cold Black Label also appears to be the mother company to at least two beer labels: Brecon and Lithic. Brecon had their own three offerings, so perhaps this was a special cask for the festival. Note: Brecon's website just has a beautiful mountain scene splash page and no content, which you can find thru Cold Black Label's site.

**** Well Drawn doesn't seem to have their own website, altho I found some links to a facebook page, and a listing on Untappd, which actually includes some comments about their NERAX offering this year.

lion for easter

So for those of you who don't know, I typically try to predict whether or not March will actually go out like a lamb, and I usually make the call around the 15th ides of march, right?

Given that I can cheat my way through by waiting until the middle of the month, I'm typically pretty good at guessing, but this year, because Wednesday is no longer Prince Spaghetti Day in the Boston area, its Nor'easter Day, I blew it.

The bet I made this year is: If I'm right we'll have lamb for Easter. no brainer But if I'm wrong we'll have lion. Little did I know how difficult it would be to make good on this bet. Its really difficult to find lion meat, as it is (of course) illegal, but I did find a source on line you have to dig pretty deep and took a ride to Vermont yesterday to meet a guy who brought it over the border from Canada. Don't think its legal in Canada either, but I didn't ask a lot of questions. I won't say any more, as I'm sure that the guy I met with isn't looking for publicity.

So, one squishy package into a cooler in the trunk, and some last-minute advice to try juniper berries to help with the gaminess from my guy really, where the hell am I going to find those? and I'm off home to try and cook this stuff up. I've had it in a brine all night, with salt, peppercorns, vinegar, bayleaf, and rosemary (which I read on line is a pretty good substitute for juniper berries.)

It just went into the oven to slow roast for dinner, I'm going to deglaze the pan with gin, which is flavored with juniper berries! I hope it comes out good! In any case, I'm glad its April.

Happy Easter everyone!

united states of beer

First off, thanks so much to the folks in Erving, who were nice enough to bring this book for us to help celebrate my office's 20th anniversary. The book came with a wonderful bottle of beer for us all to enjoy as well.

The United States of Beer, sub-titled: A Freewheeling History of the All-American Drink, is by Dane Huckelbridge, and is a follow-up to his previous endeavor, Bourbon: A History of the American Spirit. I think that he learned a lot about beer, doing his research for his bourbon book, and luckily for us, he decided to turn that research into this fun little book about America's beer history.

For the uninitiated, bourbon and beer are related; The first step in making whiskey, is to make beer (without the hops) and then distill it. Beer is therefore whiskey's daddy. It also predates the development of whiskey by millennia. Seems like a good place to start any history project, but just how closely beer is intertwined in the history of this nation is remarkable. But its as simple as one of the first (of many) take-away facts from this book: 

TAKE-AWAY FACT 1: People couldn't drink the water, it wasn't clean in most of Europe. What people drank--men, women, children--is beer. All day, every day. Breakfast, lunch, and dinner. At home, and at work.

For centuries.

Huckelbridge walks us through the history of the nation from New England, to the South, to the Mid-west, to the coast. Each of the regions begins with its history, and importantly, where the predominant immigrants come from, and the beer styles they brought with them. Huckelbridge describes the traditional European beer, and its own history, and then the version the new American make for themselves when they arrive, working with what they have.

TAKE-AWAY FACT 2: American versions of European beers were (and are) often very different from their beery ancestors, because the conditions, and ingredients in America are not the same as they were in the countries of origin. 

By the time we get to the Mid-west, America has been around for a while, and the Germanic folks who began to move into the Mid-west brought lager beers with them, and eventually the lighter, crisper Pilsner style beers. But these beers were not (NOT) the pale, yellow, watery beers that are the standard American Big Beer company products we have today. So you know what that means...

TAKE-AWAY FACT 3: American pale lager used to be deep, rich, and flavorful. We ended up with yellow, watery American beer--produced, by the way, by some of the same companies that originally produce those better beers--due to mass marketing, and cost cutting to stay in business through prohibition.

There are lots more, and obviously, the changes to the standard American lager happened slowly, and Huckelbridge walks us through it all, ending with the history of beer making on the west coast, and how a small company in San Francisco kicked off the rebirth of American microbrews in the mid 1960s.

Read this book, while drinking a beer.

 

martini companion

The Martini Companion is a fun to read guide to the history, ingredients and preparation of the classic American drink. Gary Regan and Mardee Haidin Regan are co-authors and clearly fans of the martini, and as they point out, a martini is not just the name of a particular drink, as many know, it has now grown to include a whole class of drinks, which still focus on vodka and gin as their main ingredients.

They discuss the birth and development of the classic martini, and how it has evolved to become drier over time. There were surprises in here for me, such as just how sweet early versions of the drink were. Imagine lower quality ins with sugar added to mask poor manufacturing, coupled with sweet vermouth as the original mixer, sometimes added at up to 1/5 of the mixture! No wonder there was a push toward drying this drink out.

The history rolls right into the development of the individual ingredients, so there are sections on gin, vodka, and vermouth, which each end with descriptions of the various popular (and not-so-popular) brands, as well as individual tasting notes. There are also discussions about vermouth substitutes, garnishes, barware, and mixology. Ever wonder what the difference between shaking and stirring is? How much water is added to the drink during each method?

The hardcover is a handsome book: cloth covered boards, with heavy photo paper and a solid binding, and illustrated throughout with beautiful photos of antique barware from a private collection. The author clearly had a good time writing--and researching--this one.

Fun stuff! It was fun to read. And the recipes in the back tied it all up in a bow.