The free live music series continues on Friday evenings at Oxbow’s Farmhouse Brewery, with Steve Jones performing on Friday, Feb. 23 from 6 to 9 p.m.
Italian sandwiches from S. Fernald’s Country Store will be available again to purchase as well as the usual Tasting Room snack offerings. Oxbow always has local cheese from Fuzzy Udder Creamery and pickles, pretzels, meat, and non-alcoholic drinks from Morse’s Sauerkraut on hand.
Oxbow’s farmhouse brewery is located on 18 acres in Newcastle at 274 Jones Woods Rd. The Tasting Room is currently open four days a week from noon to 7 p.m. on Thursdays, Saturdays, and Sundays and from noon to 9 on Fridays. Parking is limited so carpooling is encouraged.
In addition to the free Friday night performance, Oxbow will release a very special new bottle. After a total production time of 40 months, Oxbow is excited to release Le Parrain.
This 6.5 percent barrel-aged farmhouse ale is a blend of barrels selected in collaboration with Tom Peters and Felicia D’Ambrosio to celebrate the 20th anniversary of Monk’s Cafe in Philadelphia, Penn.
This cuvee incorporates barrel-aged blonde, smoked, and spontaneously-fermented farmhouse ales.
“Le Parrain is gold in color and bright and fruity upfront with noticeable smoke, funk, spice, juicy berry, and oak with a lingering acidity (3.2 pH) and dry finish,” says Head Brewer Mike Fava. “This is one of the most unique beers we’ve ever produced and represents our oldest beer we’ve blended as it contains threads of beer that are over 3 years old!”
Tom Peters and Monk’s Cafe hold a legendary status in the beer world as Monk’s was one of the first Belgian beer bars stateside and Peters has been instrumental in raising awareness and education around Belgian beer, and more specifically, being one of the early proponents of styles like saisons, lambics, and Flemish red/brown ales.
Le Parrain is French for “The Godfather,” as Peters has been referred to frequently as the “Godfather of Belgian Beer” in the United States.
For the 20th anniversary of Monk’s Cafe, Peters and D’Ambrosio traveled around the world to 20 of their favorite breweries, including places like Cantillon, Russian River, and Allagash, to blend different beers which would eventually be served at Monk’s Cafe.
From Oxbow’s barrels they selected one barrel each of Native/Wild, barrel-aged Bowie, Barrel-Blonde, and Barrel-Blonde with strawberries.
For more information, visit oxbowbeer.com.
