Harpoon’s line of craft beer features its award-winning IPA and seasonal beers, along with special limited releases. When the Brewery was founded, Harpoon was issued Brewing Permit #001 by the Commonwealth of Massachusetts, since it was the first to brew commercially in Boston after a dormant period of about 25 years. The Harpoon Brewery was founded in 1986 by beer lovers who wanted more and better beer options. It will also be available on draft starting this month at Harpoon’s Boston and Vermont breweries. Harpoon’s Green Mountain Ryed is a limited release for the month of November and will be sold in 4-packs of 16 oz. We couldn’t be happier with Green Mountain Ryed – it’s a one-of-a-kind take on a barrel-aged beer that managed to not sacrifice any of the fresh hopped flavor of the IPA while gently layering in the spice and oak of 100% Rye Whiskey,” said Meghan Ireland, Whiskey Blender at WhistlePig.
Our PiggyBack 100% Rye Whiskey is made with a mashbill of 100% Rye and has these wonderful notes of both citrus and spice that seemed like a great pairing for tropical or citrusy hops. “We had worked with Harpoon to craft barrel-aged beers in the past, but it was a unique challenge to pick the right barrel for something like a hazy IPA. The resulting 7% ABV hazy IPA achieves the best of both worlds with super refreshing citrus and tropical fruit notes accompanying that warming, comforting rye whiskey spice. After the barrels were emptied, the two were blended into one beer in a 35 aged/65 fresh ratio. Harpoon then brewed a fresh, heavily dry-hopped New England Rye IPA featuring some classic citrus-heavy hops.
To create this unique brew, a high-gravity Rye Ale was aged in freshly emptied WhistlePig PiggyBack 100% Rye barrels for 12 weeks, capturing the true essence of whiskey made from 100% Rye.
The result is both flavorful and complex – and hopefully gives hop fans and whiskey drinkers something to enjoy together this holiday season.” “While working with WhistlePig on this latest release, we wanted to challenge ourselves to create a barrel-aged beer that still drank like a New England IPA. “The history of blending barrel-aged beers goes back centuries, but we’ve never heard of a beer like this that balances barrel and hops so perfectly,” said Dan Kenary, CEO and co-founder of Harpoon Brewery.
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