Mystic entropy Brewed by the Mystic Brewery in Chelsea, Massachusetts
A Mystic Brewery original, Entropy defies categorization. A true
high-gravity creation, Entropy is fermented in four stages with four
different yeast strains. First, Mysticís house trappist strain brings out
earthiness and dark fruit, which is then amplified and rounded by a French
white wine yeast. Then follows a six month fermentation with sherry yeast to
bring out a smooth and complex character, developing toasted nut and cherry
flavors. Entropy then gets polished with an English barleywine yeast ó
adding yet one more layer of rich flavor and completing the fermentation. We
expect Entropy can be aged for over 20 years and will change pleasantly as
it continues to mature, developing new characteristics over the years.
Whatever you may call it, a barley port, imperial Belgian, a triplequadruple,
or a 'Boston Cognac', Entropy is a rare epicurean experience that pairs
beautifully with rich vanilla-based deserts.
Malts: 2-row pale, oat malt, chocolate malt, crystal malt, melanoidin, roasted
barley and black patent
Hops: Northern Brewer, Fuggles, Goldings
Other: Munson's cocoa powder added to the boil and Munson's cocoa nibs added to
Beer Review from Beer Advocate
Poured from bottle to pint glass the beer arrives a rich deep brown with a nice
1.5 finger khaki colored head, nice retention and lacing. The nose is rich and
powerful: milk chocolate,cocoa, dark chocolate, roasted malt, nice. More
approachable than expected. The flavor is more of the same. Likely the richest
beer I've ever had! The roast and chocolate blend terrifically with a gentle
sweetness and mild bitterness. Creamy and smooth the beer finishes with a
lingering milk chocolate flavor. Wee carbonated, very nice. Overall, this is a
serious treat! Very enjoyable!
How Mystic Brewery Got Started
For thousands upon thousands of years, the brewing process began with a simple
porridge of cereal grains that would be strained and cooled in sacred vats
exposed to the open air. Seemingly secretly touched by the divine, the liquid
would come to life, bubbling and burbling and filling the air with fantastic
aromas. It was as if the liquid were transformed by the divine into a glorious
and life-sustaining beverage. In the old world, food, drink, and even water were
made safe, wholesome, and worthy of celebration by these mystic fermentations.
Then came the machine age. The wild and unpredictable world came under control
through the ever driving force of industry. Over time, the varied and
spectacular beers were whittled into one beer: the most minimal beer. One beer
made with one grain and fermented with one microbe for one kind of drinker. This
once lovely, living beverage was diluted, filtered, and pasteurized for nothing
more than the bottom line.
But now an amazing thing is happening. At the turn of the century the US looked
to one of the last places still making beer the old way, Belgium. In Belgium
complexity, flavor and wild fermentations continued to be practiced.
After years of fermenting microbes at work and beers at home, we took a road
trip through Belgium for our honeymoon. There we discovered that not just the
beers were different but the attitude and approach to brewing were far different
from even what the great new American craft brewers were doing. There was also
this dog in Brugge laying lazily in a window over the canals who said to us
Öwell he just stared at us wondering why Americans would honeymoon in damp old
Belgium. We knew then that we had to revive the old brewing traditions back in
Boston and let the old mystic spirits loose again.
At Mystic Brewery we arenít afraid of no stinking microbes (quite literally).
Our way is to brew new beers in the old tradition. Our way is to make living
beer. Our way is to build Bostonís brewing tradition into one of legend. And we
are doing it the New England way: with hard work, perseverance, and meticulous
dedication to craftsmanship.
174 Williams St.
Chelsea, Massachusetts, 02150
Phone: (617) 800-9023