Specific gravity is a measure of the density of the beer wort (unfermented beer) compared to water. It indicates the amount of sugar present, which affects the alcohol content. Original Gravity (OG) measures the sugar content before fermentation, while Final Gravity (FG) measures it after fermentation.
Off-flavors are undesirable tastes or aromas that can develop in beer due to various factors like improper brewing techniques, contamination, or aging. Common off-flavors include skunkiness, diacetyl (buttery flavor), acetaldehyde (green apple flavor), and oxidation (stale or cardboard-like taste).
Proper pouring techniques can enhance the presentation and taste of beer. General guidelines include holding the glass at a slight angle while pouring, allowing a moderate amount of foam (head) to form, and serving the appropriate amount in the glass. Pouring methods can vary depending on the beer style.
Malting is the process of converting barley (or other grains) into malt. It involves steeping the grains in water, allowing them to germinate, and then halting the germination by drying them with hot air. This activates enzymes that convert starches into fermentable sugars, which are essential for brewing.
Beer culture encompasses the social, historical, and cultural aspects associated with beer. This includes the traditions, brewing techniques, beer festivals, and the role of beer in different societies. Exploring beer culture can be fascinating and provide insights into regional beer styles and customs.
Sebago Brewing Company is, one of Maine’s most underrated breweries. The quickly growing brewery tends to get lumped in with Maine’s British-style brewers by locals and beer geeks, but Sebago is producing beers that fit snugly into the American brewing style. In fact, you won’t find Fuggles or Maris Otter here—Sebago brews with all American ingredients. It may not be as on the cutting edge style-wise as Allagash or Marshall Wharf, but it is definitely brewing beers that (until recent years) have been hard to find from other Maine breweries. You could make a compelling argument that Sebago kicked off the “second wave” of American-style brewers that opened over the following decade in Maine.
Sebago Brewing was a joint effort from Kai Adams, Brad Monarch and Timothy Haines, who shared a common dream of opening a brewpub. Haines and Monarch were experts on the restaurant management end of things—Tim had run restaurants all over the country, and Brad had a degree in hotel and restaurant management. Adams was the beer guy. Kai had logged time at a brewhouse in Colorado as a University of Colorado–Boulder student, worked the bottling line at Geary’s and was the first head brewer at Sea Dog Brewing’s ill-fated Camden location. With a business plan built from years of restaurant and brewpub experience, a Small Business Administration Loan, $75,000 from investors and some significant personal investments, the trio was ready to realize their dream
Sebago opened the doors to its first location, a brewpub in South Portland, in 1998. Since then, expansion has been fast and furious. Now, the Sebago crew can count Kennebunk, Portland’s Old Port and the village in Gorham as their homes as well. In 2005, the brewery opened a package facility and production brewery in Gorham, just a short distance from its brewpub. This moved most of the beer production outside of the Sebago restaurants, but it hasn’t led to any drop in quality.
Sebago is one of Maine’s largest brewing employers, with over 150 employees making up its restaurant, brewery and corporate team. It’s not likely that number will shrink—Adams has confessed an interest in opening more Sebago brewpubs both inside and outside of Maine.
The South Portland and Portland locations have seen changes in recent years, both moving to newer and more spacious locations. In his book The Good Beer Guide to New England, Andy Crouch notes that (at least initially) Sebago was better known for food at its pubs than beer. While the beer now gets a bit more attention, the menus at each restaurant are still worthy of high praise.
In 2008 the Brewpub was completely redesigned inside and outside.
We are Scarborough’s favorite meeting place, conveniently located across from the Christmas Tree Shops and in front of the Homewood Suites hotel. Our cozy restaurant has a custom bar, booths, an intimate dining room with fireplace, and a large lounge with a vaulted ceiling and huge windows. Our Brewhouse Room is a favorite for large parties and events!
IPA – American
Frye’s Leap IPA is an intense experience. When first brewed in 1998, there were only a handful of American-style IPAs in Maine. Today, Frye’s Leap maintains a reputation throughout New England for the consistent hoppiness IPA drinkers have come to rely on. From the American caramel malt, which gives Frye’s Leap IPA its golden color, to the unique and intense dry-hopped aroma of pine and grapefruit, this beer is every bit as exciting as its namesake. Inspired by the ledges of Sebago Lake.
Brown Ale – American
The sweetness of the malt in our Boathouse
Brown Ale is offset by just enough kick from