Jon was a home-brewer who had a dream to change the beer industry one bottle at a time by working with farmers, helping them get certified organic, and making great beer using their grains and hops.
He went to Harvard to learn how to run a business, then left for Maine. Now his brewery, Peak Organic, is one of the most successful breweries in the Northeast. Jon spends most of his days in fields of hops, next to giant fermentation tanks, or at New England's first and only malt-house. Sometimes we convince him to come back to Harvard Square with a few kegs of his incredible beer for Clover customers to try.
Join us this Thursday for:
Clover HSQ (7 Holyoke St, Cambridge)
This beer is a new one for us. I liked it because it reminded me of juniper. I think those are the hops at work, but I'll let Jon and Beer Advocate Magazine do most of the talking:
"We love the piney, fruity flavors of Simcoe hops. This is a classic pale ale, single-hopped and dry-hopped with Simcoe. We cold condition this beer and give it a restrained malt profile, so the hops really pop, like flora in spring."
Did I mention our Chef Rolando is teaching a special evening edition of Knife Skills 101 that night, and he's making free snacks for all dinner customers? Rumor is they pair well with a $3 glass of Simcoe Spring Ale...
When & Where