For those from the Northeast region, you may be familiar with Shipyard Brewing Co., which is a family owned brewery that has rooted itself in tradition and brimming with innovation. As someone who loves the beach and sailing, it was amusing that the first image you get when tasting Shipyard’s Summer Ale. The imagery of a lobster chilling on the beach with a ship passing by is a great example of the lifestyle that Shipyard envisions when people are enjoying their beer.
Shipyard describes itself a vibrant centerpiece of the Portland, Maine, waterfront where they continue to brew at Federal Jack’s in the heart of Kennebunk, Maine. Here are my thoughts and impressions on their Summer Ale. Think I was wrong, then go to the comments section and tell me what you think. Otherwise, cheers and happy, safe drinking this summer!
The Summer Ale is a traditional American wheat beer. At first taste, the beer offers an inviting color and mellow malted wheat flavor. It smells of lemons and wheat. Definitely, this is a beer worth having with a wedge of lime or lemon to enhance its flavors. The flavor of the beer is pretty mild with flavors of cereals, sweet caramel, and some mild herbal notes. For those looking for a beer with a body that is light and has a finish that is semi-dry then you will be satisfied with this choice.
Because this review was short, I wanted to include a recipe from Shipyard using this beer. This Shipyard Summer Ale soaked chicken pizza makes for a quick tasty meal with unlimited topping options.
makes 1 large pizza
2 chicken breasts, bone in skin on
2 bottles of Shipyard Summer
2 cloves of garlic, minced
Large can of white beans
1 tsp red pepper flakes
Olive oil Fresh basil
Fresh Parmesan, grated
Spinach or arugula
Salt and pepper
Portland Pie Shipyard Beer Pizza Dough
Preheat oven to 425 degrees F
Clean the chicken breasts and season both sides with salt and pepper.
Over medium high heat, coat a large pan or Dutch oven with a tablespoon of olive oil. Add the chicken skin side down. Cook 3-4 minutes on each side until golden brown. Turn heat down to medium. Add the garlic, Shipyard Summer Ale and enough chicken stock to cover the chicken half way. Simmer for 20 minutes.
Turn the heat back up to medium high until liquid is reduced to about a ¼ cup. Remove the chicken from the liquid and let cool. Remove the skin and pull the chicken from the bone. Strain the liquid back into the pan, place the pulled chicken in the remaining liquid and set aside.
Strain the can of white beans and place in a bowl with a tablespoon of olive oil and the red pepper flakes. Mash with a fork until desired consistency.
Stretch out the pizza dough on to a sheet pan or pizza stone. Spread the white bean mixture on the bottom, layer on the pulled chicken, goat cheese and torn basil (also delicious with caramelized onions). Cook for 20 to 25 minutes until crust is golden brown and cheese is melted.
Serve with baby spinach or arugula, fresh parmesan cheese, and red pepper flakes.
Well, there are my thoughts about the Summer Ale. Again, what did you think I got right and what do you think I said wrong? Sound off below in the comments section.
Disclaimer: For purposes of this review, Shipyard Brewery provided samples of their beer.
Photo Credit: Source
This article was written by Shawn Rice from Business2Community and was legally licensed through the NewsCred publisher network.