Wormtown is the first and ONLY brewery to use
Massachusetts grown ingredients in EVERY beer
These offerings are always available.
Seven Hills Pale Ale
Hazy light golden in color accented with a clean malt aroma and floral hops. Restrained hop additions allow Wormtown’s Pale ale to maintain a great balance between soft malt flavor and bitterness. A real session beer!
Be Hoppy I.P.A.
Reddish-gold hazy unfiltered brew. Pungent aroma of citrus, floral spice, and grapefruit. Decidedly bitter palate with a medium light body. Flavors of hoppy grapefruit give way to a dry finish. Our Hop Back and Double Dry Hop process ensure aromatics that are in your face coupled with an obscene amount of kettle hops that should make all bitter beer fans and hop heads love Wormtown’s Be Hoppy I.P.A.!
Turtle Boy Blueberry Ale
The famous turtle boy statue resides on the south edge of the Worcester’s common. Officially known as the Burnside fountain – it originally had flowing water for horses and dogs to quench their thirst. As a tribute - Wormtown’s Turtle Boy is brewed to quench the thirst of beer drinkers! An American Wheat Beer that is fermented with a blend of New England and concentrated blueberries. The aroma of ripe blueberries is complimented by a balance of blueberry flavor and wheat malt.
Check back often as these offerings will change throught the year.
Wormtown Pumpkin Ale (Fall seasonal)
In celebration of the Fall Harvest Wormtown has brewed Pumpkin Ale. Light pumpkin pie spice in nose is complemented with flavors of pumpkin and spice in a medium light bodied ale. Brewed with 100 pounds of local pumpkin and a proprietary spice blend. This beer will be available from mid September to November.
"Wintah" Ale *Gold Medal Winner @ GIBF 2010* (Winter Seasonal)
Wormtown Brewery's Winter Seasonal is an American Brown Ale. Mahogany Brown in color with malty aroma and hints of toasted brown bread. Medium body highlighting luscious malt flavor and aftertaste of roasty cocoa.
Irish Red Ale" (Spring Seasonal)
Wormtown created this medium to light bodied red ale with light toasty malt aroma. Reddish copper in color, caramel malt flavor, light and dry roasted finish. A smooth and easy drinking Irish Ale.
Blonde Cougar Summer Ale 2011 (Summer Seasonal) GROWLER OF THE MONTH
Light golden color from use of American grown pale malted barley, flaked maize, and MA grown wheat. Slightly sweet malt aroma continues into the flavor. Balanced by light hop bitterness and flavor. Finishes slightly dry.
Check back often as these offerings will change throught the year.
"Smoker in The Rye" / Smoked Rye Lager (available now)
6 % A.B.V.
Our 2012 GABF Pro-Am Entry, brewed with local homebrewers Alex Corona and Scott Hogaboom. A hybrid of 2 German styles, Rauchbier (smoked lager) and Roggenbier (rye beer). Beech and Cherry wood smoked barley with a big dose of spicy sweet rye make up the greatest portion of the malt bill. Soft smokiness up front with dry rye bite underneath rounded out with zesty Liberty hops. Medium to full-bodied, yet easy drinking.
"O'Fest" / Wormtown Oktoberfest (available now)
Fall is upon us and Wormtown Brewery has brewed a malty German lager to celebrate. "O'Fest" has a deep orange-red hue. Complex malt aroma comes from 8 different German malts. Slight sweetness up front offset by noble hop bitterness. Finishes clean and malty.
Sweet Tat's Breakfast Stout (Next bottling 11/2012)
9 % A.B.V.
This oatmeal stout is a celebration of the body art of tattooing. Just as tattoos let people display their individuality and artistic abilities, this beer lets our brewers explore theirs. The front of our new 22 oz Sweet Tats bomber has one of our friend Jackie's sweet tats on it to thank her for putting us up to this brew. A limited release with locally roasted coffee (Acoustic Java Main St. Worcester MA), cocoa nibs, and vanilla beans.
"Norm" Chocolate Coconut Stout (Next draft-only batch will be available in December)
6.8 % A.B.V.
Oatmeal stout brewed with 10 specialty malts, cocoa nibs, and 1 pound of house toasted coconut per gallon.
Pro-Am Porter (Bronze Medal Winner @ GABF 2010 & Silver Medal Winner @ World Beer Cup 2012 - Next bottling 01/2013)
A collaboration with local home brewer Keith Antul. Inspired by the Great American Beer Festival’s Pro-Am competition we chose Keith’s American Homebrewers Association competition medaling robust porter recipe and scaled it up and brewed a batch with him at Wormtown. This limited one off batch is extremely dark brown with hints of red when held up to the light. Large roasted chocolate aroma. Medium body complimented by strong malt flavor that mixes roasty malt and chocolate. Dry finish with lingering cocoa and roast accented hop bitterness. Very British in style and ingredients.
Dark Day Black IPA (Bottled 03/2012 - Next bottling 03/2013)
"Dark Day refers to an event that occurred on May 19, 1780, when an unusual darkening of the day sky was observed over the New England states and parts of Canada. The darkness was so complete that candles were required from noon on." Dark Day IPA is a collaboaration with Dave Richardson from Gardner Ale House. Herbal hop aroma is complimented with roasted malt character. American de-husked roasted barley does not lend a bitter acrid flavor but imparts a roasted character that melds with low level caramelized malts. Big herbal, citrus hop flavors and bitterness clash with roasted and mildly sweet malt. Try Dark Day IPA and then drive to Gardner to try its sister brew Nightcrawler IPA.
MassWhole Hefe Weizen (U.S. Beer Tasting Regional Champion)
MaiZok - MassWhole HefeWeizen. Brewed with 4 Star (Northfield) Wheat and Magnum hops, and Czajkowski grown Valley Malted (Hadley) barley. Bavarian style unfiltered wheat beer with spicy clove and banana aroma. Pale straw color with cloudiness from wheat protein and yeast. Clove and banana continue into the flavor complimented by sweet wheat malt. Medium light body with a spicy dry finish.
Hopulence - American Double I.P.A. (bottled July 2012)
Brewed with an abundance of hops. Once we started hopping this beer stopping was impossible. Emphasizing Amarillo, Horizon, Summit, and Glacier hops with support from 5 other American varieties. Hops were added in every conceivable part of the brewing process. Whole leaf in the mash, hop forwarded (lautered through whole cones), hop backed, first wort hopped, kettle hopped with pellets and extract, and dry hopped in the fermenter and brite tanks. No expense was spared to bring you HOPULENCE!
Birthday Brew #2 *retired*
Birthday Brew #2- Imperial Red Eye. Our anniversary beer that we collaborated on with Will Meyers from Cambridge Brewing Company. Brewed with local buckwheat. Juicy hop aroma backed by earth malt. Hop bitterness dominates palate fading to malt backbone that is quickly taken over by grassy earth spice from rye and buckwheat. Brewed with our new hop forwarding process that runs wort from the mash tun through whole leaf hops on the way to the kettle.
Charles The Second Scotch Ale *retired*
Named after the Brtish "Merrie Monarch" who lost the Civil war to Oliver Cromwell in the Battle of Worcester in 1651. Our Scotch ale is deep copper in color with ruby highlights. Deep malty aroma from 8 different malts and background traces of alcohol. Full bodied with rich malt flavor that turns to smooth alcohol and hints of tree fruits. Very smooth from the prolonged cold fermentation by 3 different yeast strains.
Tennessee Tat's *retired*
Our Sweet Tat's Breakfast aged in Jack Daniels oak barrels. This beer takes on huge vanilla and caramel flavors with big coffee notes and hints of dark chocolate.
Royal Reliver White IPA *retired*
This beer is a combination of MLB relief pitcher and Worcester Native Tim Collins two favorite styles of beer, Belgian-style white ale and American IPA. Tim came out and brewed this special one off batch with us before spring training. In true hybrid form we took elements from each beer style. Mass grown wheat, orange and lemon peel, and coriander from white ales and blended in Sorachi Ace, Cascade, Crystal, and Chinook hops. Giant citrus aroma is a combination of earthy lemon and straight zest. Soft mouth-feel from wheat and yeast. Hoppy citrus dominates the flavor with an aftertaste of coriander and fresh citrus zest. Tim Collins and Royal Reliever two more Worcester originals.
Charlie's Black Beer *retired*
German style Schwarzbier. Brewed with Brian Davis the 2011 Metro-West Homebrew Competition winner. We took Brian's recipe- named after his beloved black lab- and brewed a 300 gallon batch with him. Dark Brown. Roasted malt aroma. Malty palate that fades into roast from two different types of de-husked roasted barley. American grown Liberty hops balance and compliment the dry finish.
"La Rosa" Saison *retired*
Latin for the Rose. Rose hips were used near the end of the boil to impart a light citrus flavor /aroma and contribute to the light red /amber color of the beer. Rose Hips are the small fruit that follows rose blossoms in the fall. This beer starts by showcasing the citrus esters produced by rose hips, Franco-Belgian yeast, and Sorachi ace hops. Spicy hop and yeast notes follow. Both citrus and spice continue in the flavor. Peppery yeast notes in the finish with soft malt and a dry finish. Traditionally brewed in the Wallonia region of Belgium to quench the thirst of seasonal field workers.
"The Buk" *retired*
A rye pale ale brewed for Bukowski's Tavern in Boston Massachusetts.
Mass Whole # 2 Hop Session *retired*
Amber Ale with 100% MA ingredients. Barley from Valley Malt (Hadley, MA), hops from 4 Star Farm (Northfield, MA) and Divoill's Farm (Royalston).
Kelley Square Kolsch *retired*
Named after Kelley Square right here in Worcester. This infamous traffic jam is named after WW1 veteran and local hero Cornelius Kelley. The Kolsch style is one of the lesser known German Ales. Made with 100% authentic ingredients including Kolsch yeast from our friends at Gardner Ale House. Light golden in color with light malt aroma, background fruitiness and hints of sulfur. Soft malt flavor is complimented by light fruitiness that is washed away with noble hop bitterness and a slightly dry finish. Very comparable to Pilsner or other European Lagers in most aspects.
"Woosta" Weizenbock *retired*
The second in our Pro-Am series with local home brewer Keith Antul. Hazy-ruby brown rich malt blends with banana and alcohol in the nose. Complex Bock malt flavors of spicy clove, chalky yeast and warming alcohol meld together. Medium body.
Beer Goggles Barleywine *retired*
An American style barleywine of which 50% was aged in Jack Daniels barrels for 3 months and 50% in stainless. Delicious complex malts start things off. Tell tale barleywine sweetness from these malts fade to become more powerfully tasting floral hops. No citrus notes but beautiful floral lightly fruity, lightly bitter hops. Intermixed throughout is this delicious earthy oak taste that one can only get from aging. Very soft vanilla flavours is laced throughout the brew. The 10% is detectable at the end but does not deter from the overall flavour profile. There is a great floral hop and oak aftertaste that clings to the palate.
Be Hoppier IPA *retired*
Brewed with Pearl Pale malted barley and a supporting cast of American specialty malts that play second fiddle to massive amounts of Amarillo, Chinook, and Citra hops. No fewer than 4 other hops were used thru the end of the boil, hopback, and dry hop process. Hazy golden in color. Intense piney citrus aroma. Comparably intense hop flavor follows favoring floral grapefruit notes, background malt appears before being washed over with finishing bitterness. Medium light body, clean somewhat dry finish.
Bennie's Brew *retired*
Cream Ale one of our brewmasters favorite styles that he had not brewed. This Brew is an American style lager fermented with our house ale yeast. Pale Gold in color. Clean faint malt and corn aroma. Tastes slightly sweet up front with background corn. Dry finish with a hint of specialty malt and corn sweetness. Use of flaked maize and rice syrup give this an authentic adjunct malt profile. One of our lightest beers to date.
Birthday Brew #1 *retired*
Birthday Brew #1- Brewed to commemorate our first birthday in 2011. Birthday Brew #1 is a double IPA with a solid malt backbone from maris otter. American Pale & Hadley wheat malts. Piney citrus aroma. Full mouth feel with smooth hop bitterness. Amarillo & Glacier hop extracts combined with 8 different hops. After taste of juicy hop bitterness, light tropical citrus zest.
Foxy Brown Imperial Maple Ale *retired*
Light Brown in color similar to the 10 gallons of grade B maple syrup from Ewens Sleepy Hollow Maple Farm (Lancaster, MA) that went into this beer. Aromas of sweet malt, warm alcohol, and maple intermingle. Medium bodied with flavors of complex sweetness that give way to a finish dominated by maple and alcohol. Lusciously malty brown ale kicked into a higher realm with the addition of local maple syrup.
Local First *retired*
This American Style Best Bitter reflecting our idea that we should use local ingredients whenever possible. This beer is brewed with 100% organic grown barley grown by the Carter's in Plainfield, MA. Valley Malt in Hadley malted and crystalized the barley. This barley creates the malty, earthy, caramelized backbone for the Pacific Northwest and homegrown American Hops.
Misty Brook Wet Hop Harvest Double Pale Ale (Bronze Medal Winner @ GIBF 2010) *retired*
A pale ale brewed to celebrate the fall harvest. Ben used un-malted wheat and rye from Misty Brook Farm (Hardwick, MA), along with Maine grown malted barley and fresh picked williamette hops to create this wonderful Harvest Ale. Juicy wet hop aroma & flavor followed by earthy bitterness & grainy dryness.
Red Headed Bitch *retired*
Elm Park Amber barrel aged in red wine barrels and steeped with red raspberries. Aged for three months.