When you cook a lot of food for a passionate food crowd, there’s always a dilemma: Do you tweak a recipe to put your own spin on it, or do you keep everything traditional? For the parishioners at St. Nicholas Orthodox Church, it isn’t really even a choice. They stand solidly on the side of tradition.
As they prepare for this weekend’s annual Lamb Barbecue and Food Festival, it is important to them to make traditional Greek foods using recipes from the generations who came before them. Spokesperson Emorfia Valkanos (Amy, for short) said that passing on traditions is one of the central points of the event.
“This is our 76th year. It [the Festival] is very much intergenerational. The recipes have been passed down from our founding fathers and mothers to us,” Valkanos said.
Take their baklava, for instance. This is a pastry made throughout the Mediterranean, from dozens of layers of phyllo dough, butter, nuts and syrup. There are countless variations of it, but the bakers at St. Nicholas have stuck with the same style from the beginning. Valkanos said that their version is made from “phyllo dough, crushed walnuts interspersed between the phyllo, and then there is a simple syrup that’s made.” She said that unlike many other recipes their baklava isn’t bathed in honey. “It’s not all honey,” she said, “just a bit.” This dials back the flavor of the honey, which can be a bit overwhelming at times, and allows for the addition of some subtle flavors like orange blossom water or rose water.
“Yes,” she said, “you absolutely could do that. We don’t.” Because that’s not the St. Nicholas tradition.
“What really captures me,” she said, “is that I feel the heart in our event. It’s coming from a lot of people who love our community, love our food, and love our traditions.” The same spirit of tradition applies to the other foods the parish prepares.
“We are really known for our lamb barbecue,” Valkanos said. “We put it on skewers and we marinate it. It’s one of those recipes that the founding fathers and mothers have passed to us. We have the pastitsio — that’s actually one of my favorites. It’s like a lasagna with a [white] bechamel sauce, layered with meat.” Presumably, lamb.
“You could make it with lamb,” she said with steel in her voice. “We’ve always made it with beef.”
The community at St. Nicholas has been preparing for this weekend’s event for three months. “We have a schedule,” Valkanos said, “where we will start with certain items that freeze well — a lot of the desserts. We make them ahead of time and then freeze. And then of course we have the week before as our very intense cooking week, where we make pita [spanakopita — a spinach and feta pastry], and we make the pastitsio, and we marinate the lamb and we marinate our chicken. That’s our intense prep week.”
While St. Nicholas is the smallest of Manchester’s Greek parishes, Valkanos said that their barbecue has a devoted fan base.
“We’ve been part of the neighborhood for 76 years, she said. “We’ve really had a following coming to our event because of the lamb and because of the food that’s been prepared for years and years and years. People want it. These recipes really do capture the heart of Greece; we’re bringing Greece here.”
As the parishioners at St. Nicholas age, they look to pass their food traditions on to younger members of their community.
“You have yia-yias 80 or 90 years old holding a lot of this together,” Valkanos observed. “Hopefully, we can light a fire under the younger generation and inspire them to learn how to do these things, to maintain the traditions of our culture. Truly, it is a good thing to know your roots.”
St. Nicholas Lamb Barbecue and Food Festival Where: 1160 Bridge St., Manchester When: Saturday, June 15, noon to 5 p.m
Music, a party and more at the Manchester Pride Parade and Festival
By Zachary Lewis zlewis@hippopress.com
Manchester True Collaborative, in partnership with fiscal sponsor YWCA New Hampshire and community partner Queerlective, will present the 2024 Manchester Pride Parade and Festival on Saturday, June 15, in Manchester.
James Dzindolet, Director of Development and Co-Chair of the Pride Festival and Parade from Manchester True Collaborative, said, “This year we’re bringing the parade back down Elm Street and we’re very excited. We have 135 artists and vendors participating at the festival [and] a full day’s worth of entertainment, including some exciting drag queens, some musical performers.” This is the second year of the festival for them; last year’s parade was canceled due to inclement weather.
The Pride Parade and Festival falls under the organization’s mission statement: “Manchester True Collaborative strives to maintain a safe, inclusive, and equitable environment for the LGBT community in greater Manchester. We accomplish this through collaborative community partnerships, fundraising, and events.” These partnerships help put on the Pride Parade and Festival. “We invited Queerlective in to partner on it,” Dzindolet said.
Many businesses and community members are joining the festivities.
“We have over 20 local area, small and large, business sponsors that will be joining us and currently we have over 1,000 participants that are either driving or walking in the parade,” Dzindolet said.
The parade starts at the parking lot of Brady Sullivan Tower (723 Elm St.) at 11:15 a.m. and journeys along Elm Street to arrive at Veterans Memorial Park at noon for the start of the Manchester Pride Festival. The outdoor party will run until 6 p.m. in Veterans Park, where there will be musicians, drag performers and more.
“We are doing face painting again this year. That’s always in our youth area. So we have a youth tent area for LGBT youth that’s going to have face painting and arts and crafts,” Dzindolet said.
DJ REKLSS is opening the festival, and then, “We have about 10 local queens that are going to be performing,” Dzindolet said. “The drag queen hour is being put on by Big Gay Events, which is another local LGBT-owned promotion company that we’re working with….”
Later in the afternoon, there are more musical acts slated to perform with half-hour sets. A dunk tank will be on site too.
“The Hooksett Area Rotary Club is going to have a drag queen dunk tank, so you get to go donate money toward their great Gear Up for School backpack drive they run annually and you can try to dunk a local drag queen in the dunk tank,” Dzindolet said.
Several other nonprofits, such as 603 Equality and the Human Rights Campaign, will have tables at the festival as well.
Afterward, with a two-hour intermission from the Festival, the Official Pride After Party starts. This year the party is circus-themed and will be held at Jewel Music Venue ( 61 Canal St., Manchester). VIP admission begins at 8 p.m., general admission starts at 9 p.m., and the whole soiree will last until 1 a.m. It is only for those 21 or older. Ticket prices range from $25 to $50 for VIP admission.
“We’re taking the 2024 edition to the next level! Call it queer fusion, we’re weaving some of our favorite elements of Cirque with the beautiful color of the NH Queer community! Join us for NH’s very first, Queer Circus!” said Chloé LaCasse, Director of Community Outreach for Manchester True Collaborative.
Other Pride events will be going on throughout the month; see manchestertrue.org for details.
As for Saturday’s big event, “Last year we had a couple thousand people in the pouring rain; this year we are hoping the weather is going to be on our side,” Dzindolet said, with hopes to double last year’s numbers. “It’s going to be a huge event.”
“For me personally,” Dzindolet said, “I get involved because I really enjoy connecting with people in the community and utilizing my professional skills to further the community and make sure that everyone gets equal representation.”
2024 Manchester Pride Parade and Festival Saturday, June 15, from 11:15 to 6 p.m. Parade starts at 11:15 a.m. at Brady Sullivan Tower (732 Elm St.) and ends at noon at Veterans Memorial Park. Festival begins at noon and ends at 6 p.m. Official Pride After Party, 21+, admission $25, at Jewel Music Venue (61 Canal St.) 9 p.m. to 1 a.m. (VIP admission at 8 p.m., $50) Visit manchestertrue.org.
Nashua Pride Parade and Festival Saturday, June 22, from 2 to 6 p.m. in downtown Nashua Visit nashuanh.gov/1217/Nashua-Pride-Festival.
The Capital City Pride Festival The Capital City Pride in Concord has events including (according to its Facebook page): – Art in the Park Celebrating Pride on Saturday, July 13, from 10 a.m. to 3 p.m. Concord Arts Market, Queerlective, and Capital City Pride in Rollins Park in —Concord featuring more than 60 artists, food, music and more. – Pride After Party on Friday, July 19, from 6 to 11 p.m. at BNH Stage featuring drag performances, a vogue ball, local vendors, refreshments and more. – A Pride Picnic at Eagle Square on Saturday, July 27, from noon to 5 p.m. featuring live music, performance art, food, vendors and more.
Featured Photo: Previous Manchester Pride Festival. Courtesy of Manchester True Collaborative.
Aaron Share, brewer and co-founder of To Share Brewing Co. in Manchester, is excited about all things lager.
He always hears “that the tide is shifting back to lager every year. I hope this is the year. I prefer drinking lagers over IPAs,” Share said.
Lagers are “the most popular beer style in the world,” according to a June 6, 2023, article at Wine Enthusiast, which cites the beers from Budweiser, Coors Light, Corona and Michelob Ultra as examples of lagers.
“Lagers are actually relatively new” in the timeline of beer and emerged “in like the last five, six hundred years. What makes lagers unique is, one, that it’s a different type of yeast strain,” Share said. Ales have a different yeast strain and contain many variations. Also, ales are brewed at a much higher temperature.
“Lager strains prefer colder temperatures, so [they’re] a little bit more finicky…. With lagers you’re typically fermenting in the high 40s to mid 50 degrees [Fahrenheit]; if they’re not fermented in that range you’re going to get some unpleasant aromas and flavors from that beer,” Share said.
Lagers are all about being stored.
“Lagering is the German word for storage, so they cold-store this beer, and originally it was done in caves where they could keep cooler, constant temperatures,” he said.
Another brewing difference is that “ales will ferment at the top of one of our vessels … while lagers, they ferment at the bottom.” The two need different amounts of time to produce.
“An ale, for instance, I could get one of our IPAs out, between the time I brew it to the time we package it, somewhere between 14 and 21 days. … I’ve got two lagers over here going, these will be in the tank for, after fermentation is completed this will probably be in the tank for another four weeks. I haven’t even started lagering it yet,” Share said.
Basically, lagers take a lot longer to brew but are well worth the wait. “You’re looking at anywhere from four to eight weeks on a typical lager. If you’re talking about your Octoberfest beers that come out, most folks start to brew those in spring and they let them lager … until Octoberfest,” Share said.
To Share has four lagers on tap at the moment. They have an American Light Lager. “Ruth, that’s our hoppy lager, our Pink Boots beer,” which is a beer brewed by the women at To Share. They also have a German spring lager and a Mexican-style lager.
Mexican lagers typically have an adjunct like corn, or flecked maize added, and the same can be said for the American lager, although those could also have rice as an added adjunct. The German and more international style lagers are typically just with malted barley. Other ingredients include hops, water and yeast.
The Beer Judge Certification Program (BJCP, bjcp.org) outlines the specifics of each type of lager. Lagers all typically run the range of 4.5 to 5 percent ABV.
Nicole Carrier, co-founder and President of Throwback Brewery in North Hampton, is another fan of lagers, although she wasn’t always.
Annette Lee, the other co-founder and Head Brewer of Throwback, helped Carrier find joy in lagers.
“At the time, I was just a dark beer drinker,” Carrier said. “I said to Annette, ‘If you can make a lager I like, I think we’re going to be successful.’”
That lager was one of the first beers Lee designed. It was named ‘Love me For a Long Time’ and was a Bohemian-style Pilsner with an ABV of 4.8 percent.
Cabra Dorada. Photo courtesy of Throwback Brewery.
“I love it,” Carrier said. “This is so good and I quickly became a convert. Once you get a really nice craft lager, for me, it’s hard to go back.”
Lagers could be considered a sort of tabula rasa.
“As a foodie I feel like it’s really easy to pair a lager with a lot of different foods. It’s almost like a blank slate…,” Carrier said. “It helps cleanse the palate, and the other thing is that they’re just ridiculously refreshing.”
Throwback has four lagers on tap at the moment. A standout is a Mexican-style lager called Cabra Dorada.
“It’s super approachable, especially for those who are just getting into craft and may not like the bitter, more hoppier, more traditional Pilsner,” Carrier said. “It puts a smile on my face every time I have a pint of it.”
Even among lagers there are large enough variations to never get bored.
“Lagers can really be a good entry point…. We’ve had a ton of success opening up people’s minds to a whole different style of beer,” she said.
Henry Vance, the owner and man in charge of brewing operations at The Czar’s Brewery (2 Center St. in Exeter and 10 Pierce St. in Dover), spoke highly of his team who expertly craft his recipes, which include both ales and lagers. They have about five different lagers they rotate.
“We have some lagering tanks in Dover that we use that allow us precise temperature control,” Vance said. “It allows us to cold-age our lagers, allows them to develop the full lager flavor profile.” It’s a patience game.
The result is a more relaxed drink.
“Lagers are typically softer. It depends. Modern IPAs are all hop-forward beers for the most part and lagers are just more nuanced, more subtle. It’s really a question of taste preference. Modern IPA drinkers, for the most part, enjoy the hops profile and lager drinkers enjoy the nuances of lager. They’re softer,” Vance said.
As Share and Carrier had noted, there is more than one kind of lager.
“There are definitely a segment of craft beer drinkers that are looking for Old World lagers and there’s a segment that are looking for modern interpretations of those Old World lagers,” Vance said.
What types can one expect at the Czar’s Brewery?
“We do a Bohemian Pilsner which uses Noble Hops and is somewhat traditional but it probably is a little bit more hop-forward than a European brewer would make. … We do a honey lager where we add some local New Hampshire honey to it — that’s going to change the profile,” Vance said.
Lagers are pretty cool, especially in a hot summer.
“The popularity of lagers has come back some. The category is definitely growing,” Vance said.
Mike Neel, Head Brewer at Candia Road Brewing Co. in Manchester, is all in on a lager revolution.
“I do love how complex and a little bit more process-driven it is to make. They are a lot more fun to make than ‘turnin’-and-burnin’’ just a regular IPA, which we do still make plenty of,” Neel said.
Neel has a bunch of horizontal tanks at Candia Road. They have three lagers on tap.
“Technically, you don’t really need different equipment” for lagers, Neel said. Breweries that don’t have these types of tanks still make some tasty lagers.
“Horizontal is the preferred method for conditioning,” he said, because “there’s a lot less strain on the bottom of the yeast bed.” Imagine choosing between holding 50 pounds of books on top of your head while you’re standing or having the 50 pounds of books distributed evenly across your back while you’re lying on your stomach.
“It could have a dynamic impact on what you’re trying to get as an overall outcome,” Neel said.
Lager is not new.
“It’s been the preferred beer style in the world for the last, what, 700 years? And that’s not really changing. It seems like the IPA fad is dominating the beer market right now, which it is in our area, but globally it’s always been lager and will always be lager,” Neel said.
All of Candia Road’s lagers are poured from side-pull wicker faucets made in the Czech Republic. These faucets have a tiny screen inside the nozzle that helps impart air into the beer, resulting in a creamier drink. Neel took a three-day course in Plzeň in the Czech Republic from Lutkr, the manufacturer of the faucet, to get ‘tapster’ certified.
“The Czechs believe that the brewmaster makes the beer but the tapster actually presents and rounds it out — the tapsters are just as important,” Neel said.
Tiny Maracas. Photo courtesy To Share Brewing Co.
Craft brewers in the Granite State are passionate about their profession and often view brewing beer is art. “It’s trying to make the most complex liquid out of the simplest of ingredients…. It’s no thrills but still thrilling at the same time,” Neel said.
Paul St. Onge is Brewmaster at Backyard Brewery in Manchester and also welcomes the wave of lager love.
“We make a lot of different beer here, but we’ve definitely noticed lager is on the rise, so to speak, in terms of consumption and interest,” St. Onge said.
St. Onge has a hunch that someone might choose a lager over an IPA because IPA’s can be “super aggressive [with] bold flavors and I do believe that palate washout is a thing.”
It’s all about preference. Some drinkers are just “looking for something a little more approachable and drinkable and refreshing,” he said. “That’s sort of what I would think is happening, I know that’s how it gets for me.”
In terms of brewing, lagers claim a distinct feat.
“Because the flavors are more subtle and balanced, there’s really nowhere to hide imperfections or flaws in the beer, so you really have to keep a sharp eye and thumb on the pulse to create a good lager. I’m not saying that making IPA is easy, it’s just that making good lager is a challenge…. Really small changes to a recipe can make pretty large drinkability differences,” St. Onge said.
Backyard “usually [has] at least two, most of the time three, lagers on tap at all times. One of our flagships is Lawnmower, which is a Munich-style Helles Lager…. We make a broad spectrum of lagers ourselves…. It’s kind of been a passion project of mine to develop a lager program here,” St. Onge said.
Lots of lagers
Generally, malts and water are very important to lagers, and most lagers have ABVs around 5% or lower, are lighter in color and have a high drinkability quality. Dan Ward, Store Manager of Greg and Jane’s in Epping (63 Main St.), provided the Hippo with the nuances of different styles of lagers.
American lager: Anything that is usually lighter-bodied with American malts, middle range in color, possibly caramel, excluding Boston lager, which is typically darker, more on the malty side. Super drinkable, almost “crushable.” A beer for when “it’s a nice day outside, doing yard work, drinking beer throughout the day,” Ward said. Crisp and refreshing.
Czech-style lager: Originated from the Czech Republic. These lagers are almost exclusively very light, but there are exceptions. They are typically yellow in color, and you should be able to see through them. This is a light, sipping-type beer but more complex with different flavor profiles from American lagers, because of the hops and mineral content in their water. A lager but more complex.
Festbier: More Americanized than Marzen, lighter than Marzen, this has more of a pale ale quality. Similar crushable quality to American lager.
Helles: Paler, popular German style of lager. No different than a typical lager except the body has more of a floral quality. Helles means “pale” or “light” in German. Almost a pale ale but not quite.
India pale lager: Hybrid of lager and IPA. Tastes like an IPA but is usually going to be a little bit darker than a lager. A hoppy lager.
Märzen: Darker than a festbier and looks more like a Boston lager. A more rich and fuller-bodied beverage, caramel in texture and taste, resulting in slightly sweet back notes with a roasted quality. More flavor and aroma than a festbier.
Mexican lager: Think lime or sea salts. Tastes like a Corona that doesn’t need a lime. Pale and typically see-through with a lighter body and lower alcohol. Typically less than 5% alcohol, crushable but better paired with food and also refreshing.
New England lager: Most likely hazy in color and hoppier than a typical lager.
Pilsner: This is a blank canvas of a beer, with tons of different offshoots possible. It’s versatile and dependent on ingredients. Bud Light is technically a Pilsner. Pilsners are light, crisp, clean and clear. No bells or whistles and has typically less than 5% ABV; if alcohol content is higher it is typically labeled as an ‘Imperial.’
Vienna lager: As with the Helles or Czech Pilsner, the style is region-specific but, like with all the other imports, can be mimicked. The Vienna lager can range from light brown to pale in color. A tad maltier, typically, and pairs well with grilled veggies, meat and cheese.
Where to enjoy LOCAL lagers
Here’s some local craft breweries in that offer their own lagers, Check out their tap lists for the most up-to-date availability of each brew. Know of one not mentioned? Let us know at adiaz@hippopress.com.
603 Brewery & Beer Hall 42 Main St., Londonderry, 404-6123, 603brewery.com Try this brew: The Range Hoppy Lager, an American-style lager, 5.2% ABV (Alcohol By Volume). One of four lagers on tap, it is described as “clean, crushable, and just enough hoppy flavor to put a smile on your face without wrecking your palate. Blazing yellow in color with a pillowy white head, bursting with notes of grapefruit zest, lemon peel, guava, and a kiss of New Hampshire pine.”
Able Ebenezer Brewing Co. 31 Columbia Circle, Merrimack, 844-223-2253, ableebenezer.com Try this brew: Revuelta, a Mexican-style lager, 4.8% ABV. One of two available lagers, it is described as “a traditional Mexican yeast and grain bill (flaked maize) combined with New Zealand hops that give it a hint of fresh lime zest flavor.”
Backyard Brewery & Kitchen 1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com Try this brew: Junior Service Lager, an American-style lager. One of two lagers on tap, it is described as “crisp and well balanced … approachable.”
Candia Road Brewing Co. 840 Candia Road, Manchester, 935-8123, candiaroadbrewingco.com Try this brew: Dark Lager, a dark lager, 6% ABV. It is described as “a dark lager. Real dark.”
Canterbury Aleworks 305 Baptist Hill Road, Canterbury, 491-4539, canterburyaleworks.com Try this brew: Gemütlichkeit, a Munich-style Helles lager, 5% ABV. Its flavor is described as “a sublime, sweet malty ‘je ne sais quoi.’”
Concord Craft Brewing Co. 117 Storrs St., Concord, 856-7625, concordcraftbrewing.com Try this brew: Logger Lager, a maple Marzen, described as “a full-bodied amber-colored marzen style lager that spent the dark days of winter in the cool fermenter. The generous malt blend finishes smooth and crisp with a touch of New Hampshire maple syrup.”
The Czar’s Brewery 2 Center St., Exeter, 583-5539; 10 Pierce Street in Dover, 842-4062; theczarsbrewery.com Try this brew: Vienna Wait…, a Vienna-style lager, 4.6% ABV.
Daydreaming Brewing Co. 1½ E. Broadway, Derry, 965-3454, daydreaming.beer Try this brew: Chissà (kee sah – “Who knows?” in Italian), an Italian-style lagered Pilsner, 4.8% ABV. It is one of two lagers Daydreaming will have this summer and is described as having “a biscuity malt with a hint of orange and crisp, dry finish.”
Earth Eagle Brewings 165 High St., Portsmouth, 502-2244, eartheaglebrewings.com Try this brew: Piscataqua American-style lager, 4.2% ABV.
Feathered Friend Brewing Co. 231 S. Main St., Concord, 715-2347, featheredfriendbrewing.com Try this brew: Backyard Birds smoked lager, 5.3% ABV. One of three lagers available, it is described as “a nice light lager with smoked malts.”
The Flying Goose Brew Pub & Grille 40 Andover Road, New London, 526-6899, flyinggoose.com Try this brew: Simulacrum Rauchbier, a Helles-style lager, 5.7% ABV. One of five lagers on tap, it is described as “a pale lager brewed with a touch of German applewood smoked barley and ‘noble’ hops.”
Great North Aleworks 1050 Holt Ave., No. 14, Manchester, 858-5789, greatnorthaleworks.com Try this brew: Marzen Rover, a Marzen-style lager, 5.2% ABV, described as “lightly hopped with a blend of malts creating a bready, honey-like flavor.”
Great Rhythm Brewing 105 Bartlett St., Portsmouth, 430-9640, greatrhythmbrewing.com Try this brew: Great Life, an American-style lager, 4.6% ABV. One of two lagers available this summer, it is described as a,”golden, full-flavored premium lager with a clean, crisp finish.”
Henniker Brewing Co. 129 Centervale Road, Henniker, 428-3579, hennikerbrewing.com Try this brew: Squint pale lager, 5.1% ABV. One of five seasonal lagers, it is described as “an easy drinking brew that goes great with sunny days, peanuts and crackerjacks.”
Kelsen Brewing Co. 80 N. High St., No. 3, Derry, 965-3708, kelsenbrewing.com Try this brew: Spacetown, a light lager, 4.8% ABV. One of four lagers available, it is described as “full-flavored and highly drinkable. The bright citrus flavors from the hops and bready flavors from the grains lead to a well-rounded, crisp finish.”
Kettlehead Brewing Co. 407 W. Main St., Tilton, 286-8100, kettleheadbrewing.com Try this brew: Whey Loco Mexican-style lager, 5.5%. One of three lagers on tap, it is described as a “light & crisp Mexican corn lager that features hints of lime with a smooth and refreshing character.”
Liar’s Bench Beer Co. 159 Islington St., No. 4, Portsmouth, 294-9156, liarsbenchbeer.com Try this brew: Slurp’s Up beach-style lager, 4.8% ABV, one of five lagers on tap.
Liquid Therapy 14B Court St., Nashua, 402-9391, liquidtherapynh.com Try this brew: Cali Love steam lager, 4.9% ABV, described as “an ode to Anchor Steam. Bready malt meets lager. Totally crushable all year long.”
Lithermans Limited Brewery 126B Hall St., Concord, 219-0784, lithermans.beer Try this brew: Forty Days, a Czech-style lager described as “light in body, slightly roasted malt flavor, with an approachable alcohol content for a warm summer night.”
Loaded Question Brewing Co. 909 Islington St., Suite 12, Portsmouth, 852-1396, loadedquestionbrewing.com Try this brew: Rustikal rustic-style lager, 5.1% ABV. One of two lagers on tap, it is described as a “golden-hued lager [that has] a crisp, clean taste with a smooth malt character and a subtle hoppy finish.”
Long Blue Cat Brewing Co. 298 Rockingham Road, Londonderry, 818-8068, longbluecat.com Try this brew: Granite State Lager, a German-style pale lager, 4.3% ABV.
Lost Cowboy Brewing Co. 546 Amherst St., Nashua, 600-6800, lostcowboybrewing.com Try this brew: Lost Cowboy, an American-style lager, 4.5% ABV. Available on tap in regular and light versions, it is described as “a gently hopped, beautifully balanced, delicate lager with high drinkability.”
Martha’s Exchange Restaurant & Brewery 185 Main St., Nashua, 883-8781, marthas-exchange.com Try this brew: Beyond the Stars, a German-style dark lager, 5.3%, described as having notes of “toasted malt, dark chocolate, caramel, and malted milk balls.”
Northwoods Brewing Co. 1334 First New Hampshire Turnpike, Northwood, 942-6400, northwoodsbrewingcompany.com Try this brew: Kung Fu Crab, a Mexican-style lager, 5.3% ABV. This is one of three lagers on tap.
Odd Fellows Brewing Co. 124 Main St., Nashua, 521-8129, oddfellowsbrewery.com Try this brew: Intrigue, a Vienna-style lager, 5.1%. This is the only lager on tap.
Oddball Brewing Co. 6 Glass St., Suncook, 210-5654, oddballbrewingnh.com Try this brew: Oddlite, a light American Lager, 5.0% ABV.
Ogie Brewing 12 South St., Milford, 249-5513, find them on Facebook @ogiebrewing Try this brew: Friar’s Purse, a copper lager, 5.4% ABV. One of four lagers on tap this summer, it is described as a “light, crisp lager [with] fantastic copper color and malty hints of biscuit, nuts, & honey.”
Pipe Dream Brewing 49 Harvey Road, Londonderry, 404-0751, pipedreambrewingnh.com Try this brew: IPL India pale lager, 5% ABV. One of two lagers on tap, it is described as having a “cold fermented lager base with a clean, hoppy presence. Crushable and tasty.”
Post & Beam Brewing 40 Grove St. in Peterborough, 784-5361, postandbeambrewery.com Try this brew: Blackfire, a Schwarzbier dark lager, 4.6% ABV. One of three lagers on tap, it is described as “light-bodied and dry, with a touch of roasty bitterness.”
Rockingham Brewing Co. 1 Corporate Park Drive, No. 1, Derry, 216-2324, rockinghambrewing.com Try this brew: Mulefoot, a lime and ginger lager, 5.5% ABV. This is one of two lagers on tap.
Sawbelly Brewing 156 Epping Road, Exeter, 583-5080, sawbelly.com Try this brew: Schwarzbelly, a Schwarzbier-style, medium-bodied lager, 4.7% ABV. One of two lagers on tap, it is described as “black in color with a toasty, chocolate nose and gentle noble hop bitterness.”
Smuttynose Brewing Co. 105 Towle Farm Road, Hampton, 436-4026, smuttynose.com Try this brew: Smuttynose Lager, a Helles-style lager, 4.7% ABV. One of three lagers on tap, it is described as having “a soft aroma with a balanced bite and floral character.”
Spyglass Brewing Co. 306 Innovative Way, Nashua, 546-2965, spyglassbrewing.com Try this brew: Cubist, a Helles lager, 4.8% ABV. One of two lagers on tap, it is described as, “a traditional German Helles lager with floor-malted Pilsner malt, hopped with Saaz and Saphir hops.”
Throwback Brewery 7 Hobbs Road, North Hampton, 379-2317, throwbackbrewery.com Try this brew: Cabra Dorada, a Mexican-style lager, 4.7% ABV. One of two lagers on tap, it is described as “a bright, crisp golden lager with a balanced bitterness of Citra hops and lime zest and a slight salinity to the dry finish.”
To Share Brewing Co. 720 Union St., Manchester, 836-6947, tosharebrewing.com Try this brew: Tiny Maracas, a Mexican-style lager, 5.5% ABV. This is one of three lagers on tap.
Twin Barns Brewing Co. 194 Daniel Webster Hwy., Meredith, 279-0876, twinbarnsbrewing.com Try this brew: Pitou Pale Lager, a Vienna-style lager, 4.3% ABV.
Vulgar Brewing Co. 378 Central St., Franklin, 333-1439, vbc.beer Try this brew: Down to Huck, a Helles-style lager, 5.2% ABV, described as “clean, crisp, and refreshing like a dip in the Winni. Soft & bready malt character with a touch of sweetness. Low bitterness, with slightly floral notes.”
According to a recent press release, the New Hampshire Forest Health Bureau said that due to the amount of rain that occurred during late spring and summer last year, white pine trees in New Hampshire have been dropping needles, which is part of a larger trend over the past 15 years where pine forests across the Northeast have been affected by several fungi that attack pine needles, causing them to discolor and to drop from the trees prematurely in what is referred to as “needlecast disease.”
The recurring disease currently affecting white pines has been named “white pine needle disease” by pathologists, according to the same release.
In a statement, Kyle Lombard, administrator of the New Hampshire Division of Forests and Lands’ Forest Health Bureau, said that “the fungi that cause white pine needle disease depend on above-normal precipitation during the spring and summer of the previous year, and we certainly had that in 2023, which is why WPND seems epic this year.”
Fortunately, WPND is highly unlikely to kill white pines and is only a minor setback in the trees’ annual growth cycle, usually affecting only the most recent year’s needles, according to the same release.
Lombard also stated that “folks shouldn’t panic if they see white pines with orange or brown needles, or even if there are so many needles dropped that you can rake them up. Once the affected needles have cast off, new needles will start growing in their place, fully elongate in July and the trees will be green again in August.”
For more information about white pine needle damage, visit nhbugs.org or learn more about New Hampshire Forests at nhdfl.dncr.nh.gov.
Bridge for sale
According to a recent press release, the New Hampshire Department of Transportation (NHDOT) is currently accepting proposals for the purchase, relocation and preservation of the historic Smith’s Crossing Bridge (No. 240/104) that continues Jackson Pond Road over the state-owned Concord-to-Lincoln railroad in the town of New Hampton.
According to the release, in order to be considered, a proposal needs to be submitted electronically to Bureau16@dot.nh.gov and the subject line of the email must read: “PROPOSAL FOR THE ADAPTIVE REUSE OF THE SMITH’S CROSSING BRIDGE.” The submission deadline is Tuesday, Aug. 6, at noon.
The Smith’s Crossing Bridge was constructed in 1934 and is a timber bridge, with no major rehabilitations. Jackson Pond Road is currently an unmaintained Class VI town road that is overgrown, deteriorated and not used for vehicular traffic, according to the same release.
The Request for Proposals and details are available on the Department’s Disposition of Historic Bridges (Bridge Sales) webpage at dot.nh.gov/historic-bridge-dispositions-bridges-sale, according to the release.
Other questions or requests for additional information should be addressed to Mr. Kevin Nyhan, Administrator, Bureau of Environment at kevin.t.nyhan@dot.nh.gov, and requests for additional information must be received by 3 p.m. on Friday, July 5.
Citizen science in action
According to to a press release from the New Hampshire Department of Environmental Services, the New Hampshire Silver Jackets, a state-federal interagency flood risk management team, which includes the NHDES, recently collaborated with the Town of Pelham to install a CrowdHydrology staff gauge below the Willow Street Bridge on Beaver Brook that will enhance local flood forecasting and response capabilities while presenting an opportunity for community engagement in citizen science.
According to the release, the staff gauge is conveniently located in the landing area below the bridge where volunteers can participate by simply reading the water level on the gauge and texting the station number, along with the reading, to the phone number provided on site.
Submissions are incorporated into a long-term database hosted on crowdhydrology.com that is accessible free of charge to schools, resource management agencies, watershed organizations and anyone interested in utilizing hydrologic data, according to the release.
CrowdHydrology originated in the Northeast in 2010 and has expanded across North America to address data gaps in streams, rivers or lakes that may lack resources for more advanced measurement tools. This marks the second installation of a CrowdHydrology stream gauge in New Hampshire, according to the release.
In a statement, Brian Hauschild, Geoscience Program Specialist with the New Hampshire Geological Survey at NHDES and member of the New Hampshire Silver Jackets, said that “the installation of the stream gauge in Pelham continues to offer opportunities for public contribution to scientific data collection. These efforts are invaluable for providing real-time data that informs flood trends and ultimately enhances public safety.”
According to the release, water level measurements at the new site have been recorded weekly since the gauge was installed and community members are encouraged to visit the site at the Willow Street Bridge in Pelham. Contact Brian Hauschild (NHDES) at Brian.K.Hauschild@des.nh.gov or 271-7332, or Dena Hoffman (Town of Pelham) at dhoffman@pelhamweb.com or 508-3000, ext. 3101.
On Thursday, June 13, Family Promise of Greater Concord holds its second annual summer jazz concert featuring Tall Granite Big Band at the Wesley United Methodist Church in Concord (79 Clinton St.) from 7 to 9 p.m. Family Promise works to end family homelessness. Tickets are $30 or two for $50 at familypromisegcnh.org.
The nonprofit Corey’s Closet thrift store has moved into its new, larger location at 1271 Hooksett Road in Hooksett (in the Kmart plaza) as of Thursday, June 6. “The mission of Corey’s Closet is to create meaningful work experiences for those with developmental disabilities,” according to the shop’s website (coreyscloset.org), which says the shop sells donated clothing, books and home furnishings.
The Manchester City Library (405 Pine St., 624-6550) hosts a talk on the history and current events of the Middle East on Tuesday, June 18, at 6 p.m. in the auditorium and on Zoom, according to their website. The talk is presented by Brandon Gauthier, Adjunct Professor of History for Fordham University and the Director of Global Education at The Derryfield School, who will examine the history of U.S.-Iranian relations since the 1950s and the effects of the Israeli-Hamas conflict on the Middle East in the present. A Q&A session will follow. Visit manchesterlibrary.org.
A 1970s late night talk show host really monkey-paws his prayer for ratings on Late Night with the Devil, a fun shaggy horror movie.
We’re told that the movie we’re watching is a combination of the show as it was aired and behind-the-scenes footage for the presumably final episode of Night Owls with Jack Delroy, a nighttime show in the 1970s that could never quite knock Johnny Carson off his perch as the king of late night. Host Jack Delroy (David Dastmalchian) earned his best ratings on the night his wife Madeleine (Georgina Haig) came on the show shortly before she died of cancer. Since then, he’s been in personal and professional turmoil. We also get some “the 1970s, man, they were wild” footage of riots and upheaval, mixed in with some “news” footage about a satanic cult.
All of which brings us to Halloween night in 1977, which also happens to be the start of sweeps week — which, fond sigh, kids, ask your grandpappies about the stunts and special guest stars TV shows broke out for those ratings-significant periods in the TV year. For Jack’s desperate ratings grab, he’s planned a Halloween show all about the hot topic that is the occult, featuring psychic Christou (Fayssal Bazzi), magician-turned-skeptic Carmichael Haig (Ian Bliss), parapsychologist June Ross-Mitchen (Laura Gordon), her patient Lilly (Ingrid Torelli) and a singer that we’re all pretty sure is going to be bumped for time. June’s book, Conversations with the Devil, is about Lilly, the sole survivor of the satanic cult mentioned in the intro footage, who June claims is possessed by a demon.
The show starts with the kind of borderline corny comedy one associates with this particular time in TV — Jack offers a mostly “meh” comedy monologue, he does some banter with/light ribbing of Ed McMahon-ish sidekick Gus McConnell (Rhys Auteri), a band juices up the jokes with musical moments, and it all happens in front of an appropriate stripes-and-mustard-tones set.
Christou is the first guest, offering some clumsy cold reads with messages from people who have crossed over. Right before his time ends, though, he is struck by what is perhaps a “real” supernatural moment — he drops his vaguely Spanish magic-y person accent, he grabs his head in pain and his eyes roll back. The audience seems shocked, Jack isn’t quite sure what’s going on and producer Leo Fiske (Josh Quong Tart) is delighted that this moment of spookiness might attract viewers and attention.
I am here for this vibes-based horror. Rubber bats and goofy costumes in the audience mix with behind-the-scenes sweaty desperation and “it’s all an act” jadedness that help make the setting as regular and “nothing to see here” as it gets — until maybe it isn’t. What if Dick Cavett but sweatier and maybe possessed — it’s sort of a weird concept but it works and is mostly a fun-ride take. (The ending is abrupt and has a “we’ve only got the set for one more day, just go with what we have” not-quite feeling that, honestly, fits with the movie’s mood even if it doesn’t quite satisfy storywise.)
David Dastmalchian is exactly perfect in the lead role. He’s both sorta famous — he’s a real “he’s literally in everything” guy (his IMDb includes Marvel, DC, TV, Oppenheimer) — and not so well-known that he can’t sink into the sad, desperate mess that is Jack Delroy. B
Rated R for violent content, some gore, and language including a sexual reference, according to the MPA at filmratings.com. Written and directed by Cameron Cairnes and Colin Cairnes, Late Night with the Devil is an hour and 26 minutes long and distributed by IFC Films. It is available on AMC+ and for rent or purchase.
The First Omen (R)
The “all” in “it’s all for you” is a long ramp-up prequel to the action of the original The Omen in The First Omen, a movie that is a baroque operatic shriek but isn’t quite as fun as that implies.
I found myself thinking a lot about Evil during this movie, the series that just started its fourth and final season. It is airing on Paramount+ and it is a Robert and Michelle King joint (they of the The Good Wife television universe). Evil is a chocolate fudge sundae with extra cherries for a certain kind of dogma-fascinated lapsed Sunday school kid, thoroughly gleeful in its dark goofiness. It is a kick and a half and if you haven’t checked it out, run, don’t walk. This season’s endgame seems to be Antichrist-focused, not unlike this movie — is that a spoiler? If you aren’t aware that demon-children is the territory this movie is playing in, I’m not sure why you would watch it. It’s not a traditional horror in the sense of The Nun movies. It feels to me very much like Evil, very much Catholic school kids misbehaving with apocryphal church lore, but louder and without the sense of humor. (Evil has Andrea Martin in the supporting role of a demon-fighting nun, if you need another reason to check it out.)
Here, we’re following Margaret (Nell Tiger Free, best-known probably as the second Myrcella Baratheon from Game of Thrones), a young American novitiate showing up in early 1970s Rome to work at a Catholic convent/girls’ orphanage and school and take her vows and become a fully fledged nun. She’s been brought over by Cardinal Lawrence (Bill Nighy), a mentor since she was a child growing up in her very own nun-run girls’ school/orphanage institution. She was a “bad kid” back then, but Cardinal Lawrence helped put her on the right path, Cardinal Lawrence is the best — I’m sure the movie will prove this to be true!
She is sharing a room with fellow novitiate Luz (Maria Caballero), who has decided to spend her last days pre-veil trying out decolletage and disco. She gets Margaret to join her for a night on the town, and though Margaret is fuzzy the next morning, Luz assures her that nothing too untoward happened.
Margaret is rather fuzzy at her new job too, where she can’t understand why all the other nuns are so mean to Carlita (Nicole Sorace), an admittedly odd child made all the odder by her regular isolation from other kids. Margaret feels protective toward Carlita, and when Father Brennan (Ralph Ineson) shows up telling her that Carlita is part of a larger conspiracy, she might not immediately believe him — but she doesn’t completely discount him either.
This movie revs up slowly before barrelling toward a bonkers conclusion, all wheels flying off and motor on fire. Like a wild roller coaster you ride after waiting in a two-hour line, the finale helps you to forget a bit how much the beginning of this endeavor seemed to crawl. Well, the very beginning firmly plants us in the realm of “The Devil,” but then we slow-walk it through a novitiate’s quiet yet unsettling adventures in Rome to get back to that point.
That said, the bulk of the movie is not a lunacy drought. The movie is filled with devil imagery and so much gore, much of it centered around childbirth. The movie even brushes up close to Saying Something about female power, both in the church and in the wider world, which would have been a bit of clever fun in this kind of horror movie (and very Evil).
The movie does have a lot going for it and a lot of that — how the story comes together, how the movie walks the tightrope between terror and ridiculousness — is due to the skill of Free. She is very good at hitting the exact right notes with Margaret, who goes from sincere to scared to worried about her own mental state to determined.
The First Omen doesn’t exactly hit a bull’s-eye for me in either the genuinely scary or delightfully unhinged targets, but it is enough of a near miss for both that I had a decent time. Also, seriously, watch Evil. B- (for The First Omen; the TV show Evil is an A+ with a chef’s kiss).
Rated R for violent content, grisly/disturbing images, and brief graphic nudity, according to the MPA on filmratings.com, and some real House of the Dragon birthing-body horror stuff that you can not unsee, according to me. Directed by Arkasha Stevenson with a screenplay by Tim Smith & Arkasha Stevenson and Keith Thomas, The First Omen is two hours long and distributed by 20th Century Studios. The movie is now available for rent or purchase and is streaming on Hulu.
At The SOFAPLEX
The Last Stop in Yuma County (R)
Bank robbers, locals and folks passing through unfortunately intersect at a dusty diner in 1970s-ish Arizona in The Last Stop in Yuma County, a decently fun movie whose whole vibe is “tension plus heat and dirt.”
Charlotte (Jocelin Donahue) is the only one working behind the counter at the diner on the day that the air conditioning goes out and the fuel truck is late to fill up the empty pumps at the gas station across the road where owner Vernon (Faizon Love) has to tell people that they can wait in the diner for the truck or try to make it 100 miles to the next station.
A kitchen knife salesman (Jim Cummings) decides to wait it out, as do an older couple on a road trip (Gene Jones, Robin Bartlett). Charlotte and the knife salesmen are trying to act normal in the stuffy diner because that’s what fellow patrons Beau (Robert Brake) and Travis (Nicholas Logan) have told them to do. The knife salesman had absolutely no chill when he got a glimpse of Beau and Travis’ car and realized it and they fit the description of bank robbers who got away from a robbery earlier that morning. Soon Beau is holding them at gunpoint — as well as everybody else who happens through the diner, whether they know it or not — and waiting for the fuel truck and an escape route to show up. Will that happen before Charlotte’s husband, Charlie (Michael Abbott Jr.), the local sheriff, figures out that things are squirrelly at his wife’s diner?
“Waiting for the other shoe to drop” is basically what the movie is all about, especially as other people enter the picture, such as Charlie’s hapless deputy and a young couple eager to either emulate or steal from the robbers. There is maybe too much waiting and too little shoe, with a climax that is only momentarily exciting. This movie is fine if you happen by it but nothing I’d go out of my way to seek out. C+Available for rent or purchase.
The Beekeeper (R)
Jason Statham is a beekeeper in the dumb and awesome The Beekeeper.
Adam Clay (Statham) is a beekeeper who protects the hive (a thing he says eleventy billion times here) in both the literal sense and the “government agency with dumb name” sense. Literally, he keeps bees on the property of Eloise Parker (Phylicia Rashad), a nice lady who was nice to him. In the other sense he’s recently retired from The Beekeepers, an outside the normal order of things group of government assassins. So when Eloise takes her own life after being scammed out of every penny she has, Adam and his particular set of skills killer-robot marches through every level of the organization of scammers, blowing stuff up and demolishing every henchman put in front of him. Working a parallel investigation into what happened to Eloise is her daughter, FBI agent Verona Parker (Emmy Raver-Lampman), who is also awesome and if somebody wants to do an equally dumb spinoff movie about her, I promise to buy tickets.
I didn’t actually see this movie in a theater; I saw it at home on a day I specifically was looking for something fun and stupid to watch, and this movie super fit the bill. It is exactly, 100 percent, completely what you think you will get based on the phrase “Jason Statham in The Beekeeper,” said in that “in a world” voice. It’s all punching, all ka-booming, all threats and violent comebacks to dumb taunts. It is, when you need this sort of thing, perfect. B+Available for rent or purchase.
The yearly Laconia Motorcycle Week is returning, which means drivers should check their rear-view mirrors twice for the next 10 days while heading to the Lakes Region. It also signals the return of the Peter Makris Memorial Run, on June 8. Now in its 18th year, the charity ride attracts hundreds of motorcyclists and benefits area first responders
Motorcycles assemble at Naswa resort and are escorted to New Hampshire Motor Speedway for a few laps, followed by a ride around the lake that ends back at Naswa. Now part of this tradition is James Montgomery, who began playing the bike run’s afterparty in the mid-2010s. The blues harmonica stalwart is back again with his band for an afternoon set.
He’ll also help kick things off.
“I play ‘Amazing Grace’ at the beginning of the bike run,” Montgomery said by phone recently. “Last year we must have done at least 500 bikes, something like that. It’s a pretty big run, and raises money, and then we have a party afterward — and, you know, nobody gets hurt.”
Montgomery has been a fixture on the New England blues circuit since coming here in the early 1970s. He attended BU with plans to be a teacher, but instead fell into a music scene that included the J. Geils Band, Bonnie Raitt and Duke & the Drivers. He was signed to the Allman Brothers’ label Capricorn Records, where he worked with studio legend Tom Dowd on his second album.
Montgomery discovered the blues in his hometown of Detroit, seeing legends like Muddy Waters, Junior Wells and John Lee Hooker perform and learning his harmonica and singing style from James Cotton and Paul Butterfield. His reverence for the genre’s progenitors spawned a career in film. He’s participated in documentaries on Butterfield and fabled Boston radio station WBCN.
He also co-produced Bonny Blue, a documentary about Cotton, who he had a father/son relationship with prior to his death in 2017. The film’s centerpiece is a five-camera shoot done at Boston’s House of Blues while Cotton was still alive, with Huey Lewis and the late Jay Geils also in the harp legend’s band.
Montgomery beams while discussing the film, which debuted last year on the festival circuit and will see a general release later this summer.
“We were one of five finalists for the Library of Congress Ken Burns Prize,” he said. “It’s one of the highest awards you can get.”
His current movie project is non-musical, and close to home for Montgomery. America, You Kill Me is a documentary about his late brother Jeffrey, a pioneering gay rights activist in Detroit. His advocacy began when his partner was shot outside a Detroit gay bar in 1984, and he learned that local police were not aggressively investigating it or other LGBT-related murders. It’s played in a few movie houses, and Montgomery is working on a national release.
Musically, his most recent album was a duet effort: 2020’s Cadillac Walk, recorded with guitarist and singer Jay Willie. The title comes from a Mink DeVille song that’s one of several covers on the disc, like the Rolling Stones’ “Satisfaction” and “Give Me One Reason” by Tracy Chapman.
Each one is given its own spin on the original.
“Jay Willie’s like me — don’t just cover something; he really wants to make an additional statement,” Montgomery said, adding, “I had a ball making that record…. They gave me a bottle of wine and 20 bucks, and I went, ‘OK, I’ll do it for that.’ The wine cost more than what they paid me, but anyway, we had a great time.”
His signature kung fu kick is still operational, though the 71-year-old harmonica player jokes that a hip replacement may change that someday.
“The generation that grew up playing in rock ’n’ roll bands in the late ’60s and ’70s always thought we were going to be young forever … none of us have this mentality that we’re old,” he said. “I say I’m on the ‘too stupid to stop’ tour, because if you don’t stop, you don’t even notice how long you’ve been playing.”
James Montgomery Band When: Saturday, June 8, 1 p.m. (following Peter Makris Bike Run) Where: Naswa Resort, 1086 Weirs Beach, Laconia Info: naswa.com
