From Port to Pint

Selkie is fresh, local, malty and (only slightly) salty
Wednesday, August 10, 2016

Seaweed has made its way into your favorite pint. The aquaculture program at the University of New Hampshire (a joint venture with UNH Cooperative Extension and N.H. Sea Grant) has provided one of the key ingredients for the newest beer at the Portsmouth Brewery in Portsmouth, N.H. UNH researchers harvested 60 pounds of sugar kelp from their integrated multi-trophic aquaculture platform (video) and gave it to master brewers who transformed it into a rich crimson ale called Selkie.

Produced by Scott Ripley and Robbin Ray, UNH Communications and Public Affairs

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