Monthly Archives: October 2014

AP’s Connecticut Road Trip: Part 1

In all our local ramblin’, we’ve come across plenty of Western Mass. booths at farmers markets, tons of Rhody produce or Brooklyn condiments, and good lord, the sheer volume of Vermont cheeses.

We’ve noticed a void, though, just beneath our great state. A void that, thankfully, has started to fill up over the past year. So we decided to celebrate the growing food scene in Connecticut by paying a visit to two of our favorite Nutmeg State artisans: Two Roads Brewing and the Mystic Cheese Company.

BarPeopleDrinks2We had to get some food in our stomachs so we hit up Mystic first (which you can read all about next week). Then we made our way to Two Roads in Stratford, CT, where they were hosting Sourcopia, an event to celebrate the release of three new sour beers (a kriek, gueuze, and balsamic ale). Continue reading

Seasonal Stories: German Style Beer

October is my favorite month. Sure, I fight against the inevitable change of season when August begins to end; all through September I lament the loss of the strong sunshine and lazy green days of summer. But once October nears, my disappointment is replaced with excitement. October means mild days and cool nights; red and orange leaves decorate the view out my car window; boots and scarfs hidden deep in closets are unearthed once again. The placement of my October birthday also adds to my love of this month, but the real reason I eagerly rush to meet the change in season is what October means to me: great beers.

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I know, I know, you think I mean pumpkin beers. October means Halloween and ghosts and pumpkins, you say. Don’t get me wrong, I enjoy and appreciate a good pumpkin beer around this time as well. But the style I crave at the end of every summer, are the malty, full bodied, amber colored, infamous Oktoberfest beers. Continue reading

October Beer & Wine of the Month Club

The seasons of 2014 have brought with them plenty of false starts and overstayed welcomes. Winter hung around longer than anyone wanted, spring either didn’t exist or lasted til July depending on how you look at it. And now we can’t seem to let go of summer as mixed weather messages are thrown our way (even though the leaves are speaking in unequivocal colors, it’s hard to carve a pumpkin when its 80 degrees outside).

vscocam784We’ve assembled this month’s box with these contradictions in mind. Ordinarily we’d be resigned to several months of hefty reds, Belgian quads, stouts and porters by now, but it just didn’t seem right to lay the heavy stuff on you just yet. Here you have a DIPA and a barrel-aged Belgian Tripel to balance out the obligatory pumpkin beer (which we happen to think is one of the best out this year). You have a spicy Spanish red blend and two lively whites that are big and bold enough for any cuisine. And to stand up to these intense flavors, you have a scrappy little washed rind wheel, a cooked-down apple cider reduction, a tangy cinnamon apple mustard, and salty pumpkin caramel corn, all of which pair beautifully with your beer and wine. All told, we think this medley of fall flavors come together to tell the story of a very in-between, very colorful season. Continue reading

To the Makers!

We like to think every day at AP is a celebration of our makers, but this past weekend we made things real official with a rager thrown in their honor. Chalksign

On Saturday night, the store closed early for an all-out after-hours bash, where we introduced some of our favorite local craftspeople to their devoted fanbase in Southie and welcomed some newcomers and out-of-towners to celebrate the artisanal New England scene, too. Continue reading

Boston’s Cider Bantamweights

photo 1-8When we first heard why Bantam Cider is called ‘bantam,’ we were a little jealous we hadn’t thought of it first. Originally the name of a seaport town in Indonesia, ‘bantam’ became the word to describe the small but durable chickens sold there for long stints at sea. These chickens were half the size of normal chickens, but exhibited all the characteristics of standard poultry. From there the word evolved to describe the bantamweight boxing class, a diminutive weight class that was nevertheless feisty.

“It means small and mighty, and that was the perfect metaphor for our hometown of Boston as well as us, two women jumping into this business,” said Bantam co-founder Dana Masterpolo. She started the company with Michelle DeSilva, and the two have taken on craft brewing fearlessly, in an industry often dominated by men. Given the history behind the word, it’s a wonder we don’t see it pop up more often in our industry of micro-batch, small-scale food producers who are nevertheless contenders in the growing scene of American edibles. Continue reading