For the last decade, Maine’s industries of both craft beer and cannabis have experienced unprecedented growth. Interestingly enough, both breweries and dispensaries have had success independently from each other without much crossover. However, due to changing trends and preferences, industry leaders have endeavored to give consumers other options to enjoy. It was only a matter of time until cannabis would be a budding new alternative for Maine drinkers, and Alte Beverage Company is one of the companies creating quite the buzz. Alte Beverage Co. produces a non-alcoholic, THC-infused adult beverage that assures consumers quality and consistency.

Though based in Pennsylvania, Alte Beverage Co. partnered with Fred Forsley, Nappi Distributors, and Pine State Beverage in January to make Alte Beverages available for Mainers in more than 400 locations statewide.

Founder Michael Dunn said, “I set out on a mission to figure out how to create something that was all natural and healthy. Our products are meant to enable people to either to still participate in social situations or relax at home with no regrets about hangovers.”

A little background on this, since many readers may be asking themselves, how is this even legal in the first place? Tetrahydrocannabinol (THC) is the psychoactive component in both hemp and marijuana that can produce a “high” for people. Hemp has 0.3% or less THC, while marijuana contains 0.3% or more THC.  The Farm Bill of 2018 legalized THC extraction from hemp. That aside, like anything new, regulation and quality control are slow to materialize.

With an extensive background in both the brewing and the hospitality industries, Dunn saw an opportunity to improve the method of producing this new category of adult beverages. Alte Beverages is committed to both compliance and quality standards, much like those of the brewing industry. They are also committed to transparency by posting a certificate of analysis on their website, which shows THC potency and safety measures.

Photo courtesy Alte Beverage Co.

Typically, the average consumer wants two things from an adult beverage: flavor and effect. And each of those factors requires nuance and precision. Several products that Dunn had tried previously were either inconsistent or “off-putting” flavor-wise, either too sugary, too artificial, or too pungent, tasting like “bong water.” Instead, Alte Beverages has taken on a more culinary approach, offering more complex recipes than standard flavors like cherry or orange. They currently have three 5 mg flavors: 1) Pineapple Mojito Mint with Lime, 2) Tangerine Cranberry, and 3) Watermelon Basil Jalapeno. They recently released a 10 mg Blackberry Lemon Vanilla flavor as well. Organic agave nectar is added to each beverage for balance. All of this enhances the cannabis flavor, not diminishes it.

“We didn’t have to use any artificial ingredients or bitter blockers that would mask or disguise that traditional cannabis taste or aroma,” said Dunn.

The THC-delta 9 must undergo an extraction (THC removal from hemp) and emulsion (stabilizing/infusing the THC concentration) process. Alte Beverages has a “solvent-free” method that uses water, not chemicals such as propane or ethanol, making it healthier and more consistent in flavor and effect. Consumers can be assured of no surprises when they partake in an Alte Beverage, as opposed to the unpredictability of eating gummies or smoking it straight. The effect of each beverage acts quickly and lasts about an hour, the same time it takes one’s body to process an alcoholic beverage.

“Everyone cares about what they put in their body,” said Dunn. It has resonated well in Maine where sustainability and mindfulness of consumption are important.”

Mystic Cove, a product line developed by Sebago Brewing Company, offers another alternative to alcohol. Mystic Cove represents Sebago’s non-alcoholic creation that features a very popular and tasty THC-infused beverage line, which also uses an all-natural extraction process with water.

Photo courtesy Sebago Brewing Co.

Kai Adams, co-founder of Sebago Brewing Company, said, “The hemp extract used is 100 percent naturally derived hemp. The hemp comes from a full-spectrum extract with a native percentage of Delta-9 THC that is physically extracted without chemical synthesis or conversion.” After several inquiries by customers, Adams said that Sebago had a perfect opportunity to make a quality, non-alcoholic option for consumers at their four locations.

“Retailers and Wholesalers were concerned initially since it’s all so new,” said Adams. “But, we’ve had a fun time with it. Interestingly, Mystic Cove customers are skewing older than we expected.”

Recent market trends suggest that young drinkers prefer non-alcoholic beverages. In trying to attract either younger drinkers or cannabis enthusiasts, are producers gaining an entirely different demographic unintentionally? Perhaps this beverage offers folks a more palatable option than traditional edibles or smoking. Or does it give the curious yet reluctant consumer a predictable cannabis option?

“I was not a traditional cannabis consumer,” said Dunn. “I have seen a positive outcome, however, in drinking these beverages. I’m getting better sleep. It’s been a tremendous benefit to me personally, which is very serendipitous.”

All and all, both Alte Beverages and Mystic Cove offer quality alternatives to alcohol for their consumers, no matter if you are planning to socialize or relax at home.   

Story by John Breerwood. John is an English teacher and a writing advisor at Lewiston High School. His first novel, Sinking Dixie, is about a dystopian New Orleans future. He lives in Topsham with his wife and two children.

Summertime—and the living is definitely easy with the abundance of breweries, distilleries, wineries, cideries, and meaderies in Maine. Now, pair that with the freshest, most local cuisine, and we have a recipe for a unique and tasty road trip.

Get your Google Map routes cued up. The theme is unique tasting pairings of craft beverage producers with quintessential Maine food.

Photo: Hardshore Distilling Co.

Hardshore Distilling Co. & Island Creek Oysters

Portland

Hardshore Distilling Co., located at 53 Washington Avenue in Portland, Maine, is best known for its Hardshore Original Gin. This botanical-forward spirit features rosemary, mint, orris root, coriander, and juniper. It is exceptionally smooth, and has a herbaceous, fresh profile.

Just a stone’s throw away is The Shop by Island Creek Oysters, a raw bar and shellfish market at 123 Washington Avenue. Their hand-picked oysters are locally harvested and top-notch.

Tasting Combo: The Shop offers oysters that are available for purchase, and a raw bar with the shucking done for you. If you buy them to take them back to your lodging, create a simple gin mignonette out of Hardshore’s gin with minced shallots and rice vinegar. The strong briny flavor of Maine’s exceptional oysters stands up well to a gin-based mignonette rosemary and mint notes.

Photo: Kay Stephens

Maniac Blueberry & Ricker Hill Blueberry Farm

Turner

Blending blueberries and hard cider, Ricker Hill has a tasting room in Turner, Maine, where you can grab a flight of premium hard ciders or try a glass of the varieties on their 18 taps. Their family-owned apple orchard and farm, which dates back to 1803, grows apples, blueberries, and cranberries that they use to make hard craft cider, ranging from sweet and dry to a delicious tart character.

Tasting Combo: The Maniac hard cider is full of blueberry aroma and rich fruity character. Pair that with an afternoon of pick-your-own blueberries. From July 15 through September, they offer a U-Pick Blueberries experience, allowing visitors to pick their own blueberries at a rate of $1.99 per pound.

Non-Alc Pairings & Cheese at Maine Tasting Center

Wiscasset

Eric Rector is an ACS award-winning cheesemaker who sold his cheese and yogurt under the Maine Cheese Studio brand using milk exclusively from White’s Orchard Farm. He now teaches cheesemaking and eating around Maine, including at the Maine Tasting Center in Wiscasset. One of his upcoming classes, “Artisanal Cheeses of Maine,” allows participants to sample a curated selection of Maine cheeses and then, afterward, go to the Tasting Room for a full pour of Maine wine, beer, cider, mead, or soda.

Tasting Combo: An African-grown coffee like Mbingo Mountain Coffee from Waterville in a medium dark roast will pair very nicely with a creamy blue cheese like Spring Day Blues from Durham, ME. The chocolate and bourbon notes in a darker-roasted African bean coffee can work well with the aggressive fruitiness found in a fudgy blue cheese.

Photo: Lauren Jellison

Cellardoor Wine & Flavorful Fish Tacos

Lincolnville

Cellardoor Winery has two locations in Maine: Lincolnville and Portland. The Lincolnville location on the bucolic Youngtown Road is where this modern winery started, featuring a restored 1790s barn and a five-and-a-half-acre vineyard. They offer food and wine pairing experiences regularly with four-course menus that rotate every weekend, allowing guests to learn about the chef’s preparation, the art and science of food & wine pairings, and sharing a meal at the counter with others.

Tasting Combo: One of the four courses Chef Lauren from Fox in the Vines typically prepares is a blackened and oven-roasted hake fish taco with lime poblano aioli, charred cabbage slaw, and queso fresco. The pairing that best goes with this is the Cellardoor 2023 Albarino. The citrus notes and crisp acidity of the Albarino pair perfectly with the blackened fish and aioli, which transcend the flavors of summer.

Lubec Brewing Co & Shellfish Platter

Lubec

Lubec Brewing Company, the easternmost brewery in the United States, is located at 43 Water Street in Lubec, Maine. Owners and spouses Gale White and McGinley Jones offer raw, unfiltered beers crafted from 100% organic Maine-grown grains and hops.

The Shore Thing, down the road at 69 Johnson Street, is a limited dine-in and take-out eatery that offers an abundance of fresh, local seafood, such as haddock, clams, scallops, shrimp, and lobster.

Tasting Combo: To go with the Shore Thing’s delectable fried scallops and clam platter, there is no better beer pairing than Lubec Brewing Co.’s “Clammer Slammer,” a Belgian Blonde with a low 4.8% ABV. The subtle saltiness in the Clammer Slammer mirrors and enhances the oceanic flavors of the clams and scallops.

Enjoy your trip! Take lots of photos and if post them, tag Activity Maine so we can see where you’ve been.

Story by Kay Stephens. Kay is an author, freelance writer, and the Managing Editor of Activities Guide of Maine and Maine Brew and Bev Guide.

Do your favorite summer pleasures involve beaches, boats, or boots on a trail? Indulge your outdoor passions on one of these brew-centric vacations while discovering some of Maine’s local breweries.

Beach-lovers

The southern coast is for you, with miles of wave-lapped sand between York and Kennebunkport. At York, two separate beaches, Short Sands and Long Sands, offer the choice of calm or more aggressive waves. Surfers favor the longer beach, and you can rent gear and take lessons at Liquid Dreams Surf Shop (www.liquiddreamssurf.com) opposite the beach.

A few flip-flop steps from Short Sands, York Beach Beer Company (www.yorkbeachbeer.co) is known for its lineup of lagers, the newest and lightest of which is Boon Island Lite Lager. On tap in summer are fruity favorites, such as Long Weekend Pale Ale (hoppier and brewed with pineapple) and Dancing Madly Backwards IPA with notes of peach and tropical fruit.

Farther up the coast in Ogunquit, kayakers in the Ogunquit River can find refreshments at Brickyard Hollow (www.brickyardhollow.com) near the put-in behind Footbridge Beach. The 12 taps change monthly but usually include a range of ales, IPAs, browns, lagers, and stouts. The flagship New England IPA is full-bodied with a citrus-forward flavor and a finish of light hoppy pine. To kayak the Ogunquit River or explore the beautiful bird-filled marshes of the Wells Estuary, rent kayaks or SUPs from World Within Sea Kayaking (www.worldwithin.com).

More golden beaches line the coast around Kennebunkport, where two breweries are just across the Kennebunk River from busy Dock Square. Batson River Brewing (www.batsonriver.com), with its long bar, cozy decor, and full menus, is the tasting room for their brews. Foremost are the core beers: German-style Loon Call Pilsner, the light-bodied citrusy Cryoscape Cold IPA, Easternmost New England Style IPA, and the dark Acadian Skies Schwarzbier.

Photo courtesy Federal Jack’s Brewpub

Overlooking the Kennebunk River, Kennebunkport Brewing Company produces classic English-style ales, seven barrels at a time, in the brewery below Federal Jack’s Brewpub (www.federaljacks.com). In this popular restaurant, patrons enjoy riverfront views and KBC ales brewed on-site daily.

For a break from Kennebunk’s abundant beaches, cross the river to board a First Chance Whale Watch (www.firstchancewhalewatch.com) cruise to see humpback, finback, and minke whales — or maybe even the endangered right whale.

Boat Lovers

For sailing adventures with a brewery handy, head to Midcoast Maine. Six of Maine’s famous Windjammers (www.mainewindjammerfleet.com/fleet) sail from a homeport in Rockland. Standing on the long breakwater, you may see the billowing sails of the schooners Grace Bailey, Ladona, Heritage, or others as they set sail or return from weekly cruises. Each July, the entire fleet gathers here for a grand parade.

Handy to the Windjammer docks, Rock Harbor Brewing Co. (www.rockharborbrewing.com) on Main Street is a casual brew pub with a full menu. The flagship beer, Copper House, is an English-style bitter, medium-bodied with roasted malt notes and earthy flavors of caramel and chocolate.

Hop on the ferry from the landing on Main Street to find another brewery on the island of Vinalhaven. Beginning with the idea that every town should have its own brewery, Vinalhaven Community Brewery (www.vhbrewingcompany.com) opened in July of 2023. It is small, with three of its own beers on tap in the tasting room; on some nights, food is provided by Black Sheep Deli or other island chefs. Vinalhaven’s flagship brew is Foggy Viking, an American-style IPA with citrus notes; Midnight Swim is an American Porter.

While on Vinalhaven, hike the trails for the sea views, or take your binoculars to Huber Preserve to spot birds. Rent a bike in Rockland from Maine Sports Outfitters (www.mainesport.com) to see even more of the island.

To sail among the islands of Penobscot Bay, head a few miles north to Camden, where the harbor is filled with sailing craft. Spend an entire day sailing onboard the traditional 86-foot wooden schooner Appledore II (www.appledore2.com), the largest in the day-sail fleet. The smaller Schooner Surprise (www.schoonersurprise.com) takes passengers on two-hour sails from Camden Harbor. Tour the harbor and coast on your own in a kayak rented from Maine Sport Outfitters (www.mainesport.com) on Main Street, maybe paddling around Burnt Island for views of its photogenic lighthouse.

Trail Lovers

Western Maine’s mountains and the unspoiled forests and lakes that surround them are a year-round playground for outdoor sports.

Sunday River (www.sundayriver.com) is much more than a ski resort. Hikers can skip the uphill trudge by taking the Chondola to the summit of North Peak and following Evergreen Ridge Trail back to the base. Sunday River Outfitters offer guided hikes through the wooded hillsides overlooking the resort and kayak tours of Round Pond in Greenwood.

More ambitious hikers relish the demanding six-mile trail to Table Rock and Baldpate Mountain in Grafton Notch State Park, which offers views of the Mahoosuc Range. Stop at True North Adventurewear (www.truenorthadventureware.com) for backpacks, outdoor clothing and gear for hiking or camping.

Quench the inevitable thirst from all these adventures at two breweries on Sunday River Road. Closest to the mountain, Steam Mill Brewing (www.steammillbrew.com) makes small-batch craft beers with local ingredients such as Maine malt and local hops. The signature Whitecap Blueberry is a crisp wheat ale with blueberry notes, and the chef uses it in smoked pulled pork with Whitecap Blueberry barbecue sauce.

Sunday River Brewing Company (www.sundayriverbrewingcompany.com) is a microbrewery in the heart of its brewpub restaurant. Signature brews include Sunday River Alt, a full-flavored traditional altbier made with German hops, caramel, and chocolate malts. Beware of the Viper Neipa, an American IPA brewed with six different hop varieties for a smooth finish that belies the kick of its 7.4% alcohol content.

You can taste the beers–try all eight with their Sample Board–in a lively pub atmosphere, with a full menu of adult and kids’ favorites. The vibe is après-ski, even in the summer, and there’s a game room with a pool table.

Breweries and summer outdoor activities are a natural mix, and almost anywhere you travel in Maine, you’ll find plenty of both. Plan your own brew-cation with the handy interactive map offered by the Maine Brewers Guild (www.mainebrewersguild.org). Prost!

Story by Bobbie Randolph. Bobbie is a New England travel and food writer who has been cooking on a campfire since she was six and camped with her parents. Bean-hole beans, blueberry pies in a Dutch oven buried under the coals, clambakes on the beach – she’s done it all and loved every bite. Her favorite campgrounds are at Camden Hills and Cobscook Bay State Parks.

Each new location that opened in the last year is as diverse as its beers—from the concrete-and-steel warehouses of Portland to rustic log cabins and barns, from a brewery perched on a lakeshore to a tiny community island gem; put these new breweries on your road trip list!

The Send Brewing Company

South Portland, ME • thesendbrewing.com

Soon to open, The Send will serve a menu of Japanese comfort food, and brewing a variety of beer styles, including rice-based Japanese-style lagers and American IPAs.

Stone Alley Brewing Company

Rockland, ME • tinyurl.com/stonealley

Six friends, home brewers themselves, got together and took over the former Liberator Brewing Co. in Rockland. Recently opened in November, keep an eye out for their creative lineup, including IPAs, saison ales, stouts, cream ales, seasonal selections, and even a refreshing hard seltzer.

Argenta Brewing Company

Portland, ME • argentabrewingcompany.com

Argenta, whose namesake is an old Nevada silver mine, is a lager-focused brewery and tasting room serving the West Bayside neighborhood of Portland. As of yet, it’s Maine’s only “lager beer saloon!”

Island Park Brewing

Winthrop, ME • tinyurl.com/islandparkmaine

Island Park Brewing is located on the shores of Lake Cobbosseecontee. Their beer menu is diverse, and the brewery features food trucks on weekends, or you can take out food from the White Duck adjacent to the brewery.

Naiad Country Brewery

Orland, ME • tinyurl.com/naiadbrewery

With a diverse range of Pilz, lagers, pales, and porters, this cozy spot brews beers with careful thought. As one patron said, “Amazing low-key immersive experience brewed in nature, amazing hosts, amazing brews, and a pretzel to die for.” Note: closed for the winter; reopening 3/25.

On A Plain Brewing

Lyman, ME • onaplainbrewing.com

With 12 rotating taps featuring what’s brewing seasonally, this modest brewery in Greater Portland has ample parking, occasional food trucks, and is family- and pet-friendly.

Pennant Distilling & Brewing

Portland, ME • pennantdistillingandbrewing.com

This small craft production facility has a waterfront restaurant with a full-length bar and an outdoor patio overlooking Old Port’s working waterfront. Camp Pennant’s fresh, whimsical interior celebrates the nostalgic Maine summers of our collective imagination: camp-outs, seaside adventures, and rustic Vacationland charm. Spirits and beer are bottled on-site, and available to take home.

Vinalhaven Community Brewery

Vinalhaven, ME • vhbrewingcompany.com

The small brewery was founded on the idea that every town should have its own brewery dedicated to providing its residents with quality beer at a reasonable price in a welcoming, comfortable environment. Currently, they have three beers on tap, all IPAs or experimentals that started as IPAs, but they’re branching out.

Well & Good Brewing Co.

North Yarmouth, ME • wellandgoodbrewing.com

Welcome to an inviting space that’s cozy, full of character, located in a real log cabin! Surrounded by a creek on one side and a forest in the back, it feels like being at camp whether you’re enjoying a drink inside in the balcony loft or out. A diverse range of brews includes IPAs, a brown ale, a gose, an oatmeal stout, and even a hard ginger ale.

Kay Stephens is the managing editor of Activities Guide of Maine and Maine Brew & Bev Guide. You can find out what she’s up to at kaystephenscontent.com

Known to the native Wabanaki as the Newichawannock, meaning the “river with many falls,” the meandering Salmon Falls River forms the scenic natural boundary between New Hampshire and Berwick, Maine. A few miles

The trail at Keay Brook Preserve leads along a
lovely stretch of the Salmon Falls River.

northwest of downtown via Hubbard Road, two abutting preserves owned and managed by the Great Works Regional Land Trust provide a wonderful opportunity to explore this lush, wildlife-rich riparian habitat.

Tuckahoe Preserve and Keay Brook Preserve total 217 acres and feature about 2.5 miles of easy foot trails. The preserves aren’t yet linked, so you’ll have to enjoy them one at a time. At Keay Brook, follow the River Loop Trail, an old road bed, to Keay Brook Estuary before reaching the rusted remains of an old bridge that once spanned the Salmon Falls River. At Tuckahoe, the Wintergreen Trail makes a sweet lollipop loop along the river.

The busy crossroads of Berwick, where Great Falls plunges downstream, is where you’ll find Corner Point Brewing, a beautiful riverfront complex that traces its origins back more than a century when it was an automotive service center. Step inside the warm, welcoming taproom, and you’ll still see plenty of exposed brick, wood, and steel beams. Big glass windows overlook the Salmon Falls River, as does the lovely outdoor patio deck.

The outdoor patio deck at Corner Point Brewing
overlooks the Salmon Falls River.

Homebrewer Jamie Blood and his wife Kelly left their corporate jobs behind and opened their dream business in 2018, expanding to the current footprint four years later. “I’m a beer altruist,” says Jamie. “Most of what I make is in the old-school, traditional style. But we’ve got a balanced tap list.” Twelve taps ensure there’s a little something for everyone’s beer palate. There are seltzers, too. And a delish menu of pub fare to satisfy the hungries.

The most popular brews are Straight Outta Berwick, an American IPA with mango, and Down the Hatch, an amber ale made with green chiles. The original beer—and still a big favorite—is the Old Town Blonde Ale that’s flavored with biscochito and pinon coffee beans. The latter two offerings are nods to the Bloods’ time in New Mexico before returning home to Maine to pursue the brewery venture. Amee’s Ale is another oldie but goodie.

Story & Photos: Carey Kish of Mount Desert Island. Carey is an avid hiker and beer drinker and the author of “Beer Hiking New England.”

Since the pandemic ended, a common challenge in Maine’s craft beverage industry that many breweries currently face is how to get more people in their doors.

Several breweries have found recent success by hosting group events for designated activity nights and special events. Reaching out to groups such as run clubs, book clubs, trivia nights, paint & sips, and craft making, are bringing in repeat customers. Other event options include hosting comedy stand-up nights, and offering space in their brewery as pop-up locations for artisans and vendors to sell related wares and goods.

“Game nights are also a work in progress,” said Tina Bonney, co-owner of Foundation Brewery. “We are big game players ourselves, so it’s something that we really like to do.”

Roy Curtis, one of the owners of Frosty Bottom Brewing, a beer CSA in Belfast, said that they provide a weekly trail-riding event for their shareholders of CSA memberships. This bonding event for bike riders and brew lovers comes with a reward at the end: Frosty Bottom provides samples of their specialty brews.

Margaret Dever, who is on the production team of Bissell Brothers Brewing, said they host a weekly Run Club with an average of 88 members total with a weekly average of around 25 during the winter and around 40 during the summer.

Ultimately, what works for each brewery depends on several factors:

• The group events you host should be authentic to the brewery’s unique nature and personal interests

• Consistency is key – Some events take time to develop.

• Focus on event promotion. Planning, organizing and executing these events takes effort, but make it a fun way to integrate your personal brand and energy into activities and events you like to do.

Ben Low, Side By Each co-owner, summed up their event philosophy by saying, “Community is a core value that brings people together to interact with good beverage.”

These shared experiences help bring in a more diverse sector of local communities and also pique the interest of minority groups who will find a welcoming place to connect with others.

Story by Stan Rintz, Publisher of Maine Brew & Bev Guide.

Sebago Brewing Company has been known for making high-quality craft beers in Maine for more than 25 years

— not to mention being experts in good times. This year, they’ve introduced something new: Revel Coast, the brewery’s first-ever canned cocktail.

Revel Coast comes in four flavors:

• Blueberry Lemon – Maine blueberries paired with vodka and a squeeze of lemon – a New England staple

• Agave Lime – Our version of the classic margarita, made with agave spirits, lime, and natural flavors

• Grapefruit – The crisp and refreshing balance of vodka and real, ruby red grapefruit

• Tropical – This “adulting” fruit punch features vodka, real passion fruit, pineapple, tangerine, and cherry

Revel Coast is made with Sebago Lake water, distilled spirits, and real fruit. Every cocktail is gluten-free and has no added sugar, so each cocktail is about 100 calories. The brewers tested and perfected recipes for more than a year, gathering feedback from guests at Sebago brewpubs and its tasting room.

“As brewers we are always excited to use new ingredients and flavors,” said Rusty Packer, Sebago’s Head Brewer. “Revel Coast allowed us to try different techniques, combinations, and amounts of peels, juices, and pulps to find the best ways to bring in the best flavors from different fruits. It was a fun challenge!”

Revel Coast eight-packs contain two cans of each cocktail, so there’s something for everyone. Revel Coast variety packs are now available at all four Sebago Brewing locations, select stores, and most Hannaford Supermarkets throughout Maine.

Find out more about Revel Coast at www.revelcoastmaine.com (follow them on Instagram and Facebook) and grab a pack of Revel Coast and celebrate, wherever your Maine adventure takes you!

Sarah Bryan, Executive Director, Maine Brewers’ Guild

Meet Sarah Bryan.

Maine Brewers’ Guild welcomed some new energy this spring! Sarah Bryan, a New Hampshire native, a 13+ year craft alcohol professional, has spent her career working with independent breweries and distilleries to optimize their retail operations and brand management. Before joining the Maine Brewers’ Guild as Executive Director in 2024, Sarah oversaw operations and marketing leadership roles as well as worked as a consultant specializing in branding, start-up operations management, and retail strategy for breweries such as Portsmouth Brewery, Earth Eagle Brewings, Schilling Beer Co., and Twin Barns Brewing. In her last two years in New Hampshire, she also served on the boards of the New Hampshire Brewers Association and the New Hampshire Lodging & Restaurant Association, having most recently served as the opening Director of Branding and Operations for Après, a craft seltzer and cider company based in Portland, Maine.

Bryan has a passion for craft beer and Maine and she’s eager to help further the legacy of the Maine Brewers’ Guild and the vision of brewers across the state.

What style of beer do you enjoy most?

I love the diversity of choice and my preferences have developed over time. I am enjoying the journey of tasting beer and I tend more toward lower alcohol beers these days. My current beer style of choice is a Polotmavý, which is a Czech-style amber or ‘half-dark’ lager.

What brought you into the Maine craft beverage industry?

I’ve been visiting Maine all my life and I’d say it was at Novare Res where I became familiar with Maine’s world-class landscape of breweries. I am drawn to the dedication of the craft, history, and presentation of products. I love working with talented breweries to learn what they do and it is a tremendous privilege to work with these producers.

How does your skillset from previous roles help you in your new position?

My background in communications and consulting has prepared me to help Maine beer and breweries find their new identity at this point of the craft evolution. Self-discovery exercises will help us to decide who we are as statewide industry moving forward. Utilizing the insights of where we have been will help us to work together and develop long-range plans for the future.

After a decade of unmitigated growth, I think that the craft beer community changed dramatically since the Covid-19 pandemic. There is more competition with the various beverage options and the market feels a little tight in some areas. Consumers’ values and tastes are changing, and I see this as our opportunity to innovate. There is a lot to be learned and it’s our collective responsibility to keep our ears to the ground to adapt to what people are looking for.

What are some early plans for your role at Maine Brewers’ Guild?

First and foremost, my goal is to establish a convocation with newer brewers and those who’ve had a longtime stake in the industry and build off the excellent work of the previous Executive Directors—Sean Sullivan and Shea Cusick. Initially, we’re going to  review operational processes and a re-launch committees in legislative, finance, marketing, and events. This will also include a newly formed technical committee that is geared toward creating resources just for brewers and production staff, as a way to reinvest in the brewery themselves.

What do you see as a pressing need in the near future?

After last year’s abnormal inclement weather, we are expecting big things this summer, capitalizing on an optimistic local scene and tourist season ahead. We will re-evaluate our public-facing events and programs. We will also be retooling the New England Brew Summit to prepare for the new landscape of beers to develop dynamic programming that our audience and allied partners expect.

I am looking forward to getting to know Maine breweries and the people behind the brands. Maine is a large state, and I am excited to find new opportunities to connect with our brewers!

To learn more about the Maine Brewers’ Guild visit www.mainebrewersguild.org

— Story by Kay Stephens

Gulf Hagas features a wild stretch of the Pleasant River’s West Branch, rugged walls of slate, and no less than six beautiful waterfalls.

Gulf Hagas is a spectacular gorge on the west branch of the Pleasant River in the heart of the 100-Mile Wilderness between Greenville and Brownville Junction. This three-mile stretch of river, designated a National Natural Landmark, drops 400 feet beneath rugged walls of slate and features no less than six beautiful waterfalls. Affectionately known as the “Grand Canyon of Maine,” a trek into the Gulf is one of the state’s bucket list adventures. A complete loop from the east via the Appalachian Trail, the Rim Trail, and the Pleasant River Tote Road is eight miles, so come prepared for a solid day in the woods, including a ford of the Pleasant. Gulf Hagas can also be accessed from the west by crossing a bridge and hiking in on the Head of the Gulf Trail. The Gulf is within the KI Jo-Mary Forest, so hikers must pay a fee (cash or check only) at the gate and travel on gravel logging roads to the trailhead.

The vibe at Bissell Brothers Three Rivers is welcoming, laid-back and family-friendly, just what you’d expect in rural Piscataquis County.

Back on pavement, head south to Milo where the Piscataquis, Sebec, and Pleasant Rivers converge. That’s where you’ll find the aptly named Bissell Brothers Three Rivers* housed in an old snowmobile dealership. Opened in 2018, the brewery and taproom are a nod to siblings Noah and Peter Bissell’s hometown and beautifully complement their original and wildly popular location at Thompson’s Point in Portland. The Milo location features many of the same great draft offerings (the flagship Substance IPA tops the list, of course) along with a hiker-satisfying menu of good eats from the kitchen (think delish burgers, chicken, BBQ, salads, and tasty sides). The vibe is welcoming, laid-back, and family-friendly—just what you’d expect in rural Piscataquis County. Relax with your brew indoors or outside next to the refurbished century-old caboose, where there’s a covered patio and picnic tables.

When-You-Go RESOURCES

Gulf Hagas: www.northmainewoods.org

KI Jo-Mary Forest: www.northmainewoods.org

*Update: The Bissell Brothers Three Rivers location was closed on August 4, 2024. Visit the Maine Brewer’s Guild website for a nearby brewery. 

Story by Carey Kish of Mount Desert Island. Carey is an avid hiker and beer drinker and author of the new book, “Beer Hiking New England.”

It’s hard to find many health benefits in a dry martini, but plenty of other cocktails incorporate fruits, berries, and even herbs to create tempting drinks with a healthy boost. For ideas, we asked some of Maine’s nearly two dozen craft distilleries for their favorite health-added cocktails that use their products.

Blueberry Cabernet Sauvignon. Photo courtesy Sweetgrass Farm Winery & Distillery.

Who would have guessed what an array of cocktails Maine’s mixologists have created to show off the distillers’ art? The results included wines, liqueurs, cordials, and syrups, as well as stronger spirits mixed with some super-healthy ingredients.

Maine’s favorite fruit, the wild blueberry, is a powerhouse of antioxidants, those all-important cancer fighters that are also found in other red and purple berries. Not surprisingly, we found distillers across the state making good use of this local harvest.

Constance Bodine, of Sweetgrass Farm Winery & Distillery (www.sweetgrasswinery.com) in Union, points to several products their customers find healthful. “The first are our Maine wild blueberry wines, smash, and sangria – packed full of blueberries,” she said. Aromatic bitters are also on the healthy list, particularly their Elderberry Bitters.

“The elderberries are packed with antioxidants and vitamins that can boost your immune system by fighting inflammation and reducing stress, which is beneficial to heart health” she explained. “Experts recommend elderberries to help prevent and ease cold and flu symptoms.”

A favorite Sweetgrass cocktail is the Splash, a simple mix of gin and bitters. Also popular, Tonic and Bitters or Bitters and Soda, which look like real cocktails but without the alcohol hit.

Syrups add punch to both mocktails and cocktails. Photo courtesy Keri Herer via Split Rock Distilling.

T and B (Tonic and Bitters)

• 6 dashes (3/8 teaspoon)
• Sweetgrass Blueberry or Elderberry bitters
• ¼ lime
• Chilled tonic water

Fill a tall glass with ice cubes. Add bitters and squeeze the lime to release the juice, adding the lime rind to the glass. Fill the glass with tonic water and stir gently to blend.

Andrew Stewart, and his business partner Jeremy Howard, a seventh-generation blueberry farmer, founded Blue Barren Distillery (bluebarren.com) in Camden in 2018, using 30,000 pounds of the farm’s blueberries to make their first batch of eau de vie. They have since added Myrteau Blueberry Aperitif and Barren’s Sugar Kelp Vodka to their line, which also features gins, rums, and flavored vodkas.

“Our Myrteau is made from fermented and distilled blueberries to make an eau de vie, then is blended with blueberry juice and aged for three years in oak; it is packed full of antioxidants,” Stewart said. “We normally serve this as is in a similar way to port. It could also be served as another one of our cocktails, a Blueberry Aviation.”

Blue Barren Distillery’s Myrteau Blueberry Apertif. Photo courtesy Blue Barren Distillery

Blueberry Aviation

• 1 ½ oz Barren’s Harbor Gin
• ½ oz lemon juice
• ½ oz luxardo
• ½ oz Barren’s Myrteau

“Barren’s Sugar Kelp Vodka has pulled through lots of the flavor and essence of the kelp, which is, of course, packed with beneficial properties; we do not, however, know specifically what comes through after distillation and what does not,” Stewart explained.

Sugar Kelp Collins

• 1 ½ oz sugar kelp vodka
• ¾ oz fresh lemon juice
• ½ oz simple syrup

Top with soda water and garnish with lemon wedge

Dan Davis, co-founder of Sebago Lake Distillery (www.sebagolakedistillery.com) in Gardiner, has created the Mt. Pisgah Sour to show off his Original Rum, adding a healthy dose of iron, immune-boosting vitamin C, and antioxidants from lime, lemon, and passion fruit juices.

Blue Barren Distillery’s Sugar Kelp Vodka. Photo courtesy Blue Barren Distillery.

Mt. Pisgah Sour

• 2 oz Original Rum
• 2 oz Welch’s Passion Fruit Cocktail blend
• Juice of 1 lime (about 1 oz)
• Juice of ½ lemon (about 1 oz)
• ½ oz egg white (pasteurized)

Shake vigorously until you get a nice foamy head. Pour over ice and add a few drops of Angostura bitters

Davis noted that you need to “really shake like crazy to get the egg white head for the bitters to float on. The bitters float is really fun for your nose while you’re taking your first sip.”

Along with rye, bourbon, rum, and gin, Mossy Ledge Spirits (www.mossyledgespirits.com) in Etna produces a range of cordials. These 40-proof beverages, which include cherry, pineapple, blood orange, and birch beer cordials, can be sipped over ice or made into cocktails and mixed drinks. The Cherry Fling, for example combines their Cherry Cordial with vodka, pomegranate seltzer, and grapefruit juice for a refreshing summer drink. For an adult version of a childhood favorite, add a dash of cream to iced Blood Orange Cordial for a Creamsicle.

Some distilleries like Split Rock Distilling (splitrockdistilling.com) in Newcastle, also make non-alcoholic simple syrups from antioxidant-rich berries – raspberry, cranberry, blackberry, and organic wild blueberry – to give a healthy boost to cocktails or to use with sparkling water for mocktails that still retain all the flavor and glamour.

Blueberry Chai Old Fashioned cocktail. Photo courtesy Kirk Jones/Split Rock Distillery.

Blueberry Chai Old Fashioned

• 2 oz Split Rock Organic Bourbon
• ¼ oz Royal Rose Blueberry Organic Syrup
• 5 Drops of Chai’Walla Chai Bitters

Build over a large cube and stir to chill.

Whether you are taking a drink or are taking a break, Maine’s natural ingredients used by these distilleries can boost your health sip by sip.

Story by Bobbie Randolph. Bobbie is a New England travel and food writer with a fondness for Maine – and cocktails. Follow her blog at https://worldbite.wordpress.com.

As the common business saying goes, “If you are not growing, you’re dying.” While that seems a bit extreme, companies sometimes fear a downward trend if their business slows down. Conversely, growing too fast can bring forth new challenges, making it a gamble.

Breweries all over Maine are making the leap in expanding operations. Moderation Brewing is planning on moving into a historic fire station in downtown Brunswick. Bigelow Brewing Co. will be expanding into a revitalized mill complex in Skowhegan. And Freeport-based Stars and Stripes Brewing Co. added a location down in Portland last year.

Ed Stebbins, owner and brewmaster of Gritty McDuff’s Brewing Co. has seen this brewing boon play out over the last 35 years. In 1988, he opened his first pub in Portland and later expanded locations to Freeport and Auburn. “The brewing scene and industry has changed dramatically,” he said. “We opened our Freeport brewpub in 1995, and we were the only brewery in town then.” For perspective, fewer than 10 breweries existed in Maine then, as opposed to the 165 licensed Maine breweries since 2022, according to the Maine Brewers Guild.

Freeport is now home to not only two more production breweries (Maine Beer Co. and Stars and Stripes Brewing Co.) but also three new satellite taprooms from other breweries such as Mast Landing (Westbrook), Brickyard Hollow (Yarmouth), and Good Fire (Portland). Stebbins thinks it’s great not just for the summer visitors, but also for Freeport’s year-round population. “It’s a very competitive market for craft beer in that town!” said Stebbins.

Photo courtesy Mason’s Brewing Co.

Auburn is another town with a thirsty, self-sustaining population year-round, and its craft beer market is only getting more competitive. Mason’s Brewing Co. will be expanding beyond their home base in Brewer and in 2025, plans to open another taproom in downtown Auburn along the banks of the Androscoggin River. “We are leasing the basement space of a newly constructed building that will seat around 150 people,” said owner Chris Morley.

At first, they considered that location for distilling operations, but instead, decided to distill spirits in Bangor, just across the Penobscot River from their flagship location in Brewer. “The riverfront will work well for us, and I like the Auburn region,” said Morley. “The market is competitive, but not super saturated.”

In addition to Auburn, Mason’s will be putting down roots in the Downeast region in Machias in the former Bluebird Ranch Family Restaurant. Unlike modern-day Freeport or even Auburn, Machias does not have a competitive craft beer scene. “In early 2024, we’ll open a 150-seat restaurant also on the waterfront,” said Morley. “We’re excited to bring our beer to the area and get involved in the community.”

As with any industry, market trends and economic factors are always evolving, making breweries adjust the way they do business. Lately, trends indicate that craft beer sales are down whereas liquor and hard seltzers are up. However, there’s no consistent method that all brewers are embracing. Each brewery’s situation is unique.

In some cases, breweries are making other beverages to adjust. “Traditional craft drinkers are migrating to other things, such as RTDs,” said Morley, referring to “Ready-to-Drink” beverages, mostly in the form of canned cocktails.  Mason’s will be releasing a gin-based RTD in the spring, from the gin they distill in Bangor.

In other cases, less is more, prompting breweries to either scale back production or downsize operations. Banded Brewing recently closed its Portland taproom, prioritizing its base location in Biddeford. While Banded did not respond to comment, they did post on Instagram their appreciation and love for their patrons and staff for that location.

Gritty McDuff’s has also prioritized their current brew pub locations over distribution or expansion. In 2018, Gritty’s decided to cease distribution to “off-premise accounts,” so that their beer wasn’t available in stores or other places. “While this decision was initially very tough on our cash flow, in the long run, it has really paid off,” said Stebbins. “We feel that the quality of the beer we brew is better and more consistent and we are able to brew many different beer styles in-house. When we were selling our beers to distributors, we did not have as much creative freedom as we do now.” At the same time they decided not to sell to distributors, there had been some talk of another pub opening; however, those plans have not come to fruition. “The pandemic and its effect on the labor market in Maine has really affected our future plans for expansion,” said Stebbins. “At the moment, we don’t have any plans to expand beyond our three locations.”

Overall, we all want all of our breweries to succeed. Whether it is visiting a new tasting location or revisiting the original taproom, one thing is certain: Maine breweries need us to keep drinking the fruits of their labor.

— Story by J.G. Breerwood, who teaches English and Creative Writing at Lewiston High School, and published his first novel, Sinking Dixie, in 2020. 

Six trails and 16 miles of skiing
and snowshoeing emanate from NEOC’s
Adventure Center.

Knife Edge Brewing opened in 2022 high on Hammond Ridge on the edge of the wilderness eight miles west of Millinocket. The structure’s modern design features tall picture windows and a large patio that looks north to majestic, mile-high Katahdin, Maine’s highest mountain, and the spectacular serrated ridge known as the Knife Edge. Knife Edge Brewing is an awesome spot to enjoy “Maine’s Wildest Beer,” but first you’ve got to earn it! Here are three good options.

Trout Mountain Preserve is right at the southern boundary of Baxter State Park. The Baxter Park Road usually stays open until the snow flies, so if it still is when you go, give this modest but beautiful peak a good look. Owned and managed by The Nature Conservancy, a 2.6-mile trail leads to an 80-foot steel observation tower on the summit. Climb the six airy flights to drink in the incredible 360-degree panorama that ranges from Katahdin to the 100-Mile Wilderness.

When winter snows blanket the region, you won’t have to venture far from Knife Edge Brewing for outdoor fun. The brewery is housed in the Adventure Center, the trailhead for Katahdin Area Trails, a network of six trails and 16 miles of Nordic skiing (both classic and skate) and snowshoeing. Gear rentals are available here, too. The center and brewery, as well as nearby Twin Pine Camps and River Drivers Restaurant, are all part of the New England Outdoor Center.

Knife Edge Brewing features great craft beer
and excellent wood-fired pizza.

In the summer, when Baxter State Park reopens, you might consider tackling Katahdin. It’s a big hike and a long day no matter what combination of trails you take, so you’ve got to be prepared physically and mentally and carry the right gear in your pack. Knife Edge is optional, of course, but should you attempt it, make sure it’s a good weather day. The wildly airy and narrow 1.1-mile route, which connects Baxter Peak to Pamola, is not for the faint of heart.

When your day of outdoor fun and games is done and you’re thirsty and hungry, well, you know where to go. Settle in at Knife Edge Brewing and order one of their four craft creations, such as the popular hazy and juicy Cloud Works IPA. There are also eight guest taps. Pub grub is on the menu, so choose from wings, salads, and sandwiches, or go big with a most excellent wood-fired pizza. Enjoy it all in the shadow of the iconic Knife Edge.

When-You-Go RESOURCES

Knife Edge Brewing: www.fb.com/knifeedgebrewing

New England Outdoor Center: www.neoc.com

Trout Mountain: www.nature.org/en-us/get-involved/how-to-help/places-we-protect/trout-mountain-preserve

Katahdin Area Trails: www.katahdinareatrails.org

Baxter State Park: www.baxterstatepark.org

Story and photos by Carey Kish of Mount Desert Island. Carey is an avid hiker and beer drinker and the author of the new book, Beer Hiking New England.

At the frontier of fruit wines, Maine winemakers are innovating with local ingredients.

Photo courtesy eighteen twenty

For more than a decade, Maine has cultivated a reputation as a standout destination for beer and breweries. While Maine’s climate dictates that wine is traditionally considered a libation sourced “from away” with grocery stores filled exclusively with old-world or West Coast bottles, a new crop of adventurous artisans are thinking outside the box to create new and innovative wines made with ingredients that thrive in Maine’s landscape.

After decades in Napa Valley, veteran winemaker Michael Terrien returned to his home state, explaining that he was craving “the physical process of getting my hands dirty making wine.”  Far from the grape-heavy vines of California, Terrien began to ruminate on the Maine blueberry: “It’s an extraordinary, indigenous fruit that’s grown here since the end of the Ice Age,” he said. The winemaking term “terroir” describes the particular characteristics of a grape that are shaped by physical environment and climate. Terrien couldn’t imagine a more evocative relationship than between Maine’s rugged landscape and its signature fruit. After some fermentation and experimentation in his uncle’s barn in Jefferson, Terrien, alongside his childhood best friend, novelist Eric Martin, launched Bluet, a sparkling wild blueberry wine.

Push away all thoughts of blueberry pie and saccharine fruit wines. Terrien described the Bluet flavor profile as “herbaceous yet floral,” more akin to cider than a traditional wine. He invited drinkers to savor the piquant, fermented feel that captures the salty, granite-strewn terroir of Maine blueberry fields.

Terrien credited Bluet’s success to a wider trend for low-alcohol beverages, as well as a more general youth-driven movement that rejects the status quo of the fine wine market, opening the door to Bluet and others of its ilk: adventurous, natural, and a little funky. “There’s a desire to reframe what defines quality and value,” he said. The cans can be found in a few hundred locations across Maine, from Rising Tide Coop to Hannaford Supermarket, and even on the menu at Duckfat and Luke’s Lobster in Portland.

Photo courtesy eighteen twenty

What began as an experiment has shaped into a “mission-driven” brand that aims to support local blueberry farmers with a robust, year-round wine market. To achieve this, Terrien stated that he welcomes competitors. “We really need more winemakers to expand the market, to create a proof of concept,” he said.

That call was answered in 2019 by a trio of local gourmands turned winemakers. RAS Wines is the brainchild of founders and friends Dan Roche, Joe Appel, and Emily Smith (RAS is an acronym of their last names). All former employees of Rosemont Markets, the venture is the natural conclusion of a shared passion for the connection between food and farming. The trio spent so much time immersed in the worlds (and shelves) of wines and farm-to-table food, that after a while, the idea of a farm-to-table wine became too tempting to ignore.

“Our first vintage was produced in 2020,” said Appel. “The process is actually shockingly similar to that of grape wine.” Since then, RAS has sourced wild Maine blueberries from a handful of local farms across the state. The 2023 harvest was sourced exclusively in partnership with the Passamaquoddy Tribe with berries harvested from tribal land. The fruit was then processed using the traditional “ foot-stomping”  technique, with the naturally occurring yeast on the blueberry skin acting as the wild fermentation agent. According to Appel, the brand’s best-known bottle is Arkadia, “a bone-dry, crisp and vibrant” sparkling wine with “savory, slightly spicy, and peppery” notes. Thanks to the naturally high acidity of blueberries, RAS wines tend to be lower in ABV, something Appel had championed for a long time as a former wine columnist for the Portland Press Herald, emphasizing that lower alcohol leads to a more versatile wine. “Our wines have natural pairings with salty and acidic foods, like pizza and charcuterie,” he said. “They also go surprisingly well with barbecue, and shine with umami-rich flavors like tamari.”

Photo courtesy RAS

Arkadia and other blends, including A7 Americano, an aromatized wine, are widely available in small grocers and co-ops across Maine. You can buy bottles online or find RAS as far afield as Texas and Georgia, using the store locator on the brand website.

On Anderson Street in Portland, the bright teal-blue tasting room of eighteen twenty wines is as distinctive as the wine on offer. The brainchild of husband-wife team Amanda O’Brien and Alex Denniston, the boutique winery hand-produces a range of wines made primarily from rhubarb grown by local farmers. Like blueberries, rhubarb is highly acidic and naturally low in sugar, creating a tart wine that is a world away from the syrupy fruit wines of old. According to O’Brien their wines “are often mistaken for a traditional French rosé, pinot grigio, or sauvignon blanc.”

At the tasting room, you can sample any of the eighteen twenty’s various blends and bottles, including Victoria and Fete, two blush-colored bottles made from Maine rhubarb that showcase the delicious, dry “zing” of the fruit. Other bottles feature blends of locally grown ingredients, including blueberries, strawberries, and Maine wildflower honey. The taproom allows newcomers to sample each pour and learn the nuances of fermented fruit wines.

If something piques your fancy, bottles are available at the tasting room, at more than 50 Maine stores, and via the eighteen twenty wine club that ships bottles directly to your door during select months.

While the wine aisles of our stores may remain loyal to grape-grown wines, a small but growing faction of fruit winemakers has proven that there’s room for Maine farmers and consumers to benefit from unique and innovative new wines.

Story by Saisie Moore. Saisie is a freelance writer and editor living in Portland, Maine.

With 22 distilleries (and counting) along Maine’s distillery trail, we encountered quite a few spirited concoctions that feel like they should be sipped by a cozy woodstove fire on a blustery nor’easter night or around friends and family on a snowy-white winter’s day.  Dive into these recipes or take a road trip around Maine to these distilleries and try them in their tasting rooms yourself!

Hard Shore Distilling ~ Portland, Maine

Tweed Jacket

• 2 ounces Hardshore Original Gin
• ½ ounce honey-thyme syrup
• ½ ounce pear syrup
• ¼ ounce fresh lemon juice

Add all ingredients to a mixing glass and stir well. Strain into a rocks glass with a large ice cube. Garnish with a sprig of thyme and a cinnamon stick.

“We roast a squash, then render it down and blend it with bacon using our aged gin and a little bit of simple syrup,” said Jordan Milne, founder/distiller. “This is such a beautiful cocktail to celebrate the harvest of fall!”

Chadwick’s Craft Spirits ~ Pittston, Maine

Chadwick’s Cinnamon Cider Cocktail

• 2 ounces of Chadwick’s Reaper’s Revenge
• 4 ounces apple cider
• 1 teaspoon maple syrup (or honey)
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1 cinnamon stick or apple slices for garnish

Pour two ounces of Chadwick’s Reaper’s Revenge into a glass; fill with desired amount of apple cider. Can be served hot or iced.

“This drink starts off sweet on the front and finishes with a hot pepper kick on the back end,” said co-owner Laurel Chadwick. “We make it ourselves with cinnamon sticks and the hot pepper extract that goes into it. It tends to be one of our more popular drinks during fall. If you remember the Atomic Fireball as a kid, it’s like that…with hot cider.”

Mossy Ledge Spirits ~ Etna, Maine

Peppermint Mocha Sombrero 

•  ¾ ounce Peppermint Cordial
•  ¾ ounce Espresso infused Vodka
•  Splash of half & half creamer
•  4 ½ ounces of chilled hot chocolate

Put the cordial and vodka in a glass a splash of half & half and chilled hot chocolate with whipped cream on top, and perhaps a dash of cinnamon or a mini candy cane.

“Picture Christmas morning; you’re in need of caffeine, maybe you woke up way too early,” said Jesse Lupo, owner. “The strong espresso punches through and the coolness of the peppermint is the kick you need when the kids are up tearing through presents.”

Kay Stephens is the managing editor of Activities Guide of Maine and Maine Brew & Bev Guide. You can find out what she’s up to at kaystephenscontent.com

One challenge with writing about the craft beer scene is keeping up with the industry’s rapid changes. In one of my first beer articles, I featured a struggling microbrewery whose biggest hurdle for growth was the fact that vendors would not carry its cans. Back then, the perception was that canned beer meant cheap beer, and high-end retailers, vendors, and consumers would not be interested. Bottles meant quality products, but bottling lines were far more expensive than canning lines. The brewery closed down because of this stigma. That was 15 years ago, but, for beer aficionados in Maine today, it seems unimaginable.

“This has been a 10-year evolution, but I can confidently say that this stigma is now gone,” said Roger Kissling, the Vice President of Sales and Customer Management at Iron Heart Canning Company (IHC).

IHC New England team members in front of the New Hampshire warehouse.

With more than 35 accounts in Maine, IHC has been an industry leader in this transformation from undesirable to indispensable. Starting in 2013 in Connecticut, they now operate 84 canning lines in 29 states in the eastern United States. Iron Heart has been a boon to up-and-coming brewers because their mobile canning services can accommodate those businesses who don’t have the space or the funds for a canning line.

“Production level volumes of professionally packaged cans are only a phone call away and this unlocks an undeniable business opportunity for breweries that want to grow their brand beyond the walls of their taprooms,” Kissling said.

Interestingly, this isn’t the first time in the industry’s history that aluminum cans revolutionized the market. In 1959, Coors Brewing company introduced the modern-day aluminum can, replacing tin and steel cans, improving quality and environmental waste. And, then somewhere along the way, cans went out of style again.

Cans ready to be filled

“I think craft beer’s roots from homebrewing initially led many brewers to bottle their beer, which is what homebrewers traditionally have done, and still do, as bottles can be sanitized at home and re-used,” said Maine Brewers’ Guild former Executive Director Sean Sullivan. “But now, cans feel ‘professional’ and distinguish craft beer from macro cheap lagers.”

Sullivan estimated that, despite limited-edition or specialty bottled beers, about 90 percent of Maine craft beer is canned. This fact underscores the role that canning operations have had on the growth of the state’s beer scene. For example, Baxter Brewing in Lewiston opened in 2011 and committed to canning exclusively, despite several critics and skeptics.

“Baxter Brewing was the first brewery around New England to do so,” said Sullivan. “Today, nearly every craft brewery in the country cans their beer, so I think any stigma around cans has been eliminated.”

Cans going into the seamer after being filled

Both Sullivan and Kissling point out that canning is the best option for most breweries, as long as it’s done meticulously with quality equipment. Cans are lighter, making them more cost-effective to buy and transport, easier to deliver and store, and more environmentally friendly. Unlike tinted bottles, cans provide effective protection from beer’s worst enemy, UV light, which can warp a beer’s hard-earned aroma into a skunky travesty. Beyond that, tall cans provide a new option for consumers, such as the 16-ounce offering, which, according to Sullivan, wasn’t available to consumers before in such volumes.

As with any boon to an industry, challenges will always arise, but it’s nothing that IHC and Maine breweries cannot overcome. Kissling said that IHC is looking to adapt to accommodate other beverage types in order to serve a larger share of the community. Periodic can shortages have stressed the industry, but it seems that breweries have been able to adjust and adapt out of sheer resilience.

“Given the mutual support Maine brewers have for one another, and the craft beer industry in general, it helps us work together to ensure we can continue to sustain and grow our businesses,” said Sullivan.

Story by J.G. Breerwood, teacher of English and Creative Writing at Lewiston High School, and author of Sinking Dixie, published in 2020. He welcomed his daughter Elsie to the family in June.

Photos courtesy of Iron Heart Canning Company.