The next-to-last installment of the wholly imaginary Province Ale Company project comes out this Saturday!

Brewer Ragged Jordan (aka Ben Potts) has whipped up a plum braggot made with Italian plumb puree, local wildflower honey and a touch of toasted, floor-malted barley. The aroma is spicy and complex. Going down, the plum braggot has a floral, tart and fruity character up front, with a malty biscuit finish.

Not to be outdone, Chef Joseph Arsenault (aka Dennis Marcoux), is making venison noisettes with malted honey glaze and hazelnut gremolata. Don't worry, I already googled it. The noisettes are round, thick slices of deer meat, and gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Yum!

This double feature from another era will be tapped and served Saturday at Dogfish Head Brewings & Eats in Rehoboth Beach. And don't worry if you missed last month's beer. We held back a keg so members and newcomers can catch up and join the run of antique ales.

Just one more month to go! Remember, at the end of the year, investors will receive their completed journal, as well as a turn-of-the-century Province Ale baseball cap and a retro T-shirt. Also, anyone who can guess which two of the 12 recipes were invented by the Province team – and not real 19th-century beer recipes discovered on the dusty shelves of a local library – will enjoy a private dinner with Ragged, Chef Joseph and Nicolo Mastroianni (aka Sam Calagione).