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Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.



ratebeer

Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.



ratebeer

Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.




ratebeer

Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.



ratebeer

Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.



ratebeer

Smuttynose Smuttlabs Pure Biss

Smuttynose Brewing Company
Hampton, New Hampshire
Beer style: Witbier / Belgian White Ale
Ref: ratebeer.com Jun2024

Common descriptors are
Pure Biss, Smuttynose’s third chef collaboration (and first Smuttlabs release) debuts this weekend (7-8 Dec. 2013) at Sonny’s Tavern in Dover. This unconventional witbier gets its swerve from the contributions of Chef Jamie Bissonnette. Instead of the traditional coriander and orange peel, Jamie brought kaffir lime leaves, spruce tips and 25 pounds of grapefruit zest to the brewday. The rest of the ingredients are appropriate to the style. Chef Bissonnette has been widely recognized for his cuisine at Coppa, Toro and Eastern Standard in Boston, as well as winning "Chopped" on the Food Network. He has just opened a second Toro in New York, with business partner Ken Oringer.

Malts: North American 2-Row, Wheat, Flaked Wheat, Flaked Oats Hops: Bittering-Magnum, Flavor-Sterling Yeast: White Labs WLP-400 Belgian Wit

Batch Size: 30 barrels, packaged in 5.2 gallon kegs and crown finished, 375ml bottles.