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A panoply of smells, at once full, fragrant and fetid filled the air. There was a general churning as attendees slipped to and fro past one another. It started off with the demonstrators setting up in the early Sunday morning hours and rather swiftly built to a climax at mid-day with thousands of individuals acting in concert to dish out, consume and metabolize all that was on offer. Put an airlock on this one: the 2015 Fermentation Festival was in full swing.

These days, palates are growing more sophisticated and there is a growing demand for knowledge that will fuel better, more unique and more reproducible fermented products. That demand, plus the t...

For those of you who aren’t in “the know”, the Third Annual Boston Fermentation Festival is happening this Sunday, October 4 (and it’s free!). Aeronaut will be there pouring beer samples, demonstrating sour beers and fermentation science in the “Science Corner”, and sharing knowledge at the “Fermentation Help Desk”. We are also excited to be hosting the official After Party right in the Aeronaut Tap Room. We’ll be serving our beer, giving fermentation-focused tours, and Tasting Counter will be sharing some fermentation-focused foods, like miso-cured duck with pickled veggies. As we gear up for this exciting Sunday, those of us who make a living out of f...

Is it just me, or was today shorter than the day before? The first hints of an autumn zephyr are in the air. The leaves of the deciduous trees can no longer deny reality: their chlorophyll reserves are running low. Soon, we will be greeted with the smells and flavors of Fall–an old friend that can be counted on to return every September. Fall is full of traditions, like apple picking and carving jack-o-lanterns. These annual rituals reflect the goings-on of the natural world, with our own touches added in. Perhaps the reason we humans find comfort in traditions is that the Earth had its own traditions long before humanity was in its infancy. We find com...

The ‘nautiest among you will recall last year’s sumac beer, which featured freshly harvested sumac from the fields surrounding Four Star Farms. The beer, dubbed “Field Day”, turned out delightfully tart and refreshing. It has since become a subject of discussion among taproom patrons who often ask when we’ll have it again. As August draws to a close, we are happy to say that more Field Day is now on tap!

Sumac in its native habitat!

As with any experimental, ingredient-driven beer, we brew, learn and repeat. Last year, we were thrilled that a handful of volunteers showed up with sleeves rolled, ready to drive out to Northfield with us and harvest suma...

We recently decided to tackle the challenge of designing and building a better AERONAUT website. Our main goals were to increase the amount and accessibility of useful information, and to improve the overall experience for customers who may choose to visit us from the comfort of their own home, place of employment, land transport vehicle, or wherever else they may find themselves suddenly curious about what’s happening over here. The launch page we hacked together in a few hours a year ago just wasn’t cutting it anymore—too much information was scattered or wholly unavailable.

Mobile-friendly event listings
Birthday homepage takeover
Snazzy press page...

Gather close, dear reader, and let me tell you a tale of our latest saga: the makings of our first ever production batch of Lagerfeuer, a smoked butternut squash rauchbier. Though we brewed this beer in September of this year, the story really starts back in September 2013.

Construction hadn’t even begun on Aeronaut Brewing Co., but we were hard at work planning recipes.  The whole team was sitting in a coffee shop, griping about how we were so overwhelmed by all of the pumpkin beers that had proliferated in recent years. We all wanted a nice autumn beer, and loved the concept of a pumpkin beer, but thought that pumpkins often took a backseat to their ...

O brave new world that has such berries in it! Our beer experimentation has taken us to strange new places. This weekend, we are introducing our sumac beer, which we’ve named “Field Day” for reasons that should become apparent. The concept for sumac beer came about around a year ago, back when we were still prototyping beers in the backyard, sans brewery. The summer was ending, and we were looking for seasonal fruits to add to our beers. During our long drives through central and western Mass., we’d pass endless rows of sumac plants, with their drupes of berries pointing skyward like so many fingers making a suggestive “come hither” motion as they swaye...

Making a fresh-hopped beer is in many ways like performing an organ transplant (except lower stakes). It’s all about timing and coordination. The whole object is to get the hops harvested and into a beer in as short a time as possible, while handling them ever so gently. We decided to make an IPA featuring Centennial hops freshly harvested from nearby Four Star Farms.

The hops are rolling in!

Four Star awesomely invited us, along with a bunch of local brewers, to check out the farm and observe the hop harvest. They’ve got this crazy wolf harvester machine that pulls the cones off of the bines ever so gently.

Most IPAs are made with dried, somet...

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