E. is for Edward (1917-2002), my grandfather, as well as the name of the first beer that I brewed in my brewery on March 30, 2010. E. is for Easter; brewing in Denmark revealed a European tradition of crafting Easter (Påske) beer. Finally, E. is for entelechy, the continued actualization of our potential through spirited effort and vision. Thus, in honor of E., to the past and future emprises here on Hill Road: Edward fermented with yeasts of Belgian origin, aged in oak barrels for two years, dry-hopped with Galaxy hops and bottle conditioned.
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