Nicolo and Ragged Jordan are back at it again with the second installment of our Province Ale Co. beer project. 

This recipe called for the use of pale malts, 25% malted rye in the mash, baking powder, candied aged hops, and wild grown sage that had been hand-picked and dried.  Sage is an herb that has been used in fermented beverages for centuries, and was a regular component to old European gruits and was favored by the English for use in ale in the 17th and 18th centuries.  The baking powder was added in the mash along with the pale and rye malts, to proportedly counteract the “weight” of the heavy doughy rye malt.  The night before the brew, Ragged Jordan prepared the candied hops by taking whole flower hops that had been aged for at least 5 years, and then stirring them into homemade invert syrup made from water, cane sugar, and lemon juice, and these were allowed to set and cool over night.  These specially prepared hops were then added for bittering in the kettle, along with fresh English Fuggles hops which were added later in the boil for flavor.  The sage was then added in the fermenting vessel and allowed to steep for the duration of fermentation and cellaring, extracting the full essence of the herb.  The result is highly quaffable, a light golden ale with a fragrant earthy hop spiciness and subtle herbal medicinal notes from the sage in the finish.

Province Ale Porter will be debuted for our Province Ale Co. 'investors' (more info on how to participate here) at noon on Saturday, February 16, 2013. It will be available to other guests beginning at 4pm that same day. It will around as long as it lasts!

Due to limited availability on our Brewpub Exclusive beers, we do not sell them by the growler - sorry.