Magic Hat Brewing Company
Vermont

We were first introduced to this brewery's beers at The Spigot on the corner of Boulevard and Prospect in Hartford's [...]

Trout Brook Brewing
Hartford, CT

The third of the Hartford brewpubs (City Steam and Hartford Brewing Co are the others), [...]

Brewery Ommegang
Cooperstown, NY

Many people have told me to try various "Belgian-Style" beers produced by American breweries, and for some masochistic reason, I always give it a try. Unfortunately, no matter how valiant the attempt, the beer tends to fall short.

Why [...]

North East Brewing Company
Allston, MA

Lobsterback IPA
Possibly the nicest surprise of all the festival: an IPA that a hop-lover like me could really sink his (or her) teeth into! The first sensory contact that I made was the color. It is a dark amber, which is [...]

Cotrell's Old Yankee Ale
Pawcatuck, CT

As the regular readers of Scowl, Nu? know, I am an investor at the Speakeasy [...]

Wurzberg Hof Brau
Germany

Wurzburg, producers of the extremely tasty Julius Echter Hefeweisen produce a number of exceptional, traditional beers.

May Bok (Maibock)
If one was to establish a baseline for comparison between Maibocks, or [...]

Hartford Brewing Company
Hartford, CT

One of three brewpubs in Hartford, The Hartford Brewery is not only the oldest brewpub in the state, but it's also the [...]

City Steam Brewery Cafe
Hartford, CT

When one thinks about the meccas for locally brewed beer in the United States, a number of cities come to mind: Portland, [...]

Turnbridge Brewing
Vermont

Telemark Ale

The problem? The beer had a yeast infection.

When one brews beer, it is imperative that the brewers carefully control the yeast that is introduced into the wort in order to make it ferment. You don't want any wild yeasts entering the mix because at best they'll turn the beer into some funky smelling and tasting vinegary swill. By the look of the half-congealed yeast chunks suspended in the beer, someone stirred the fermenting liquid with their nasty athletes foot infested hock. It has the honor of being the first beer that I ever dumped into the sink without any feeling of remorse.

If you ignore the rank taste, the smell of decay and the muddy-brown color (with suspended globules of off-white yeast bits), it's still a horrible beer. The thin taste shows a lack of fermentable sugars which means that there was a lack of malt in the mix. The dead yeast in the bottom of the bottle confirms this assumption.

The warning on the bottle stating to be careful when you pour due to yeast solids residing on the bottom doesn't do this foul and funky beverage justice.
(Avery Glasser)

Note: Discussions with other people that have consumed this beer seems to confirm my suspicion about this brewery's products.