Woodstock Inn Brewery - NH
Nestled in New Hampshire’s White Mountains, the rustic Woodstock Inn Brewery crafts award-winning ales from its traditional seven-barrel brewing system.
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New Hampshire’s premier brewery, Woodstock Inn Brewery, was founded by Scott Rice and his family in 1995. Located in the town of North Woodstock in the White Mountains of New Hampshire, the family business started as an Inn in 1982. Scott Rice noticed the Inn’s restaurant and bar were selling quite a bit more craft beers than anything else, and decided that adding a brewery to the property might be a good idea. He and the Woodstock Inn’s head bartender, Errol Chase (who goes by “Butch”), signed up for an internship at nearby Shipyard Brewery in Portland, Maine, and they were on their way.
Today, Chase is the Brew Master at Woodstock Inn Brewery and has garnered a number of national awards for the brewery’s twelve handcrafted beers. The Woodstock Inn Brewery is open daily and consistently offers a premium selection of freshly brewed ales from its seven-barrel brewing system that uses hops from around the world blended with imported English grains. With 33 well-appointed guest rooms, two acclaimed restaurants, and of course the Brew Pub, the Woodstock Inn Brewery is a great way to spend a weekend or evening discovering a superior selection of awardwinning brews.
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- Red Rack Ale
- Amber Ale
- % ABV / IBU
- The Red Rack Ale is Woodstock Inn Brewery’s famous Amber-style ale. This handcrafted brew is balanced with toasted malt characters, a light fruitiness, and slight caramel sweetness.
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- Wassail Ale
- Winter Warmer
- % ABV / IBU
- A favorite winter seasonal! The Wassail Ale is Woodstock Inn Brewery’s hearty, full bodied winter ale with a sweet malt presence and balanced hoppiness. Mixed spice flavors and alcohol warmth (8% alcohol) make this craft brew a true holiday favorite.
- Beef & Pork Chili
- 2 1/2 lb. lean ground beef
1 lb. lean ground pork
4 garlic cloves, chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 12 oz. beer
3 Tbs. chili powder
2 Tbs. instant beef bouillon
2 Tbs. ground cumin
2 tsp. paprika
2 tsp. oregano leaves
2 tsp. sugar
1/2 tsp. ground coriander
1 tsp. unsweetened cocoa
1/2 tsp. Louisiana hot sauce
1 tsp. cornmeal
1 tsp. flour - In a large saucepan, brown 1 1/4 lbs. of the ground meat (the beef & the pork), drain the fat. Remove meat. Brown the rest of the ground meat, draining all but 2 Tbs. of the fat. Add the garlic & onion, cook & stir until tender. Add the other half of the meat, tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, & hot sauce. Mix well. Bring to a boil, then reduce heat & simmer, covered, for 2 hrs. In a small bowl, stir together the cornmeal & flour, then add 2 Tbs. warm water & mix well. Stir into chili & cook, covered, for 20 min. Enjoy!
