It’s odd that Americans have yet to discover tea that’s nearly 5,000 years old and the most consumed beverage worldwide. Perhaps that disconnect happened when we chose freedom over tea by dumping it into Boston Harbor? But, Mainers like discovering themselves and their state, and more and more folks are finding out how wonderful the mighty leaf is.

Just like its craft beer industry, Maine’s tea companies are committed to quality and solidarity. Green Tree Coffee and Tea, Cup of Sea, Tempest in a Teapot, and Bar Harbor Tea Company are here to either warm your bones or cool your jets, depending on the weather. 

I actually began drinking tea out of necessity. Coffee in excess gave me jitters and bellyaches, so I needed an alternative. Gradually, tea would become my daily beverage since it’s so versatile in flavor and mood. Once I began drinking “loose tea” I was hooked. The freshness was undeniable. 

John Ostrand, owner of Green Tree Coffee and Tea said, “Generally, speaking, I think Maine, like the rest of the country, is just discovering loose teas.” Most of us are familiar with the box or tin containing several little bags. Loose tea, however, allows you to scoop leaves into bags or reusable tea steepers. “Once people discover the difference in quality and that they can do their own ‘blending,’ they are more interested in tea,” he said.

Ostrand began roasting coffee for the hospitality industry as early as 1997. Located in Lincolnville Beach, Green Tree Coffee and Tea eventually expanded their offerings, carrying blended gourmet teas. Preferring his “jolt of coffee” in the morning, Ostrand said, “I just really started enjoying tea in the afternoon.” The Fogbuster (black) and Wellness Blend (herbal) are popular blends for their rich flavors. The Ceylon Estate and Organic Green Ginger Pineapple are delicious iced on a hot day.

Cup of Sea blends locally sourced seaweed and loose tea, which has a pleasant, salty essence that is unlike anything I’ve had, short of tasting the ocean itself. Founder Josh Rogers said, “Seaweed is local and it’s as ‘Maine’ as lobsters or blueberries.” 

Emigrating from Canada to Grand Manan Island, Rogers’s great-grandparents enjoyed both eating seaweed and drinking tea. While working in New York City, Rogers recalled his great-grandparents’ passions and combined them into a memorable tea as a testimony to his home state. 

“I missed the Maine Coast so much that I wanted something with the power to transport me there every day,” he said. “The aroma and taste of our blends have that effect.” In doing so, Rogers’s company is the first worldwide to sell seaweed tea. The Sailor’s Cure-All, an herbal, is a turmeric-ginger/seaweed tea, an aromatic, zesty blend that serves as a good remedy for inflammation. The Great Wave, a green tea, possesses a mellow, saline goodness. The Sea Smoke is the rauchbier or the Islay scotch of tea— a delicious blend of dulse seaweed and smoked black tea. Rogers describes Sea Smoke as “camping by the beach in Maine.” The Bold Coast Breakfast is more of a traditional black tea with subtle oceanic notes, yet rich in flavor. An iced Emerald Honeybush is refreshing on a summer day as well. These teas are available at their retail shop Heritage Seaweed in Portland, along with several specialty stores across the state.

Tammy Blake and Rebecca Emerson

By saying “a tempest in a teapot,” one might refer to something small or insignificant being overblown. Though Tempest in a Teapot is a small operation, the quality of their tea is significant. Sisters Tammy Blake and Rebecca Emerson bought the business from the previous owners in 2015 and decided that Maine ingredients would be a large part of their blends. 

“We have been so blessed with great farmers in Maine,” said Blake. “We dry Maine blueberries, cranberries, mint, raspberries, apples, peaches, and blackberries for our blends, using farms and orchards from Deer Isle to Dresden.” 

Operating two blending houses, (Stonington and Cushing, ME) Tempest in a Teapot sells to many places such as Whole Foods Market in Portland, The Good Life Market in Windham, and the Tradewinds Marketplace in Blue Hill. Having discovered them at the Winter Farmers’ Market in Brunswick, I found them personable and knowledgeable about their craft. They always had several samples for sipping pre-pandemic! 

Black tea blends such as the Peachy Keen and the Backyard Blackberry provide a morning boost with a fruity finish. The Summer Blueberry, an herbal, contains lemongrass, which complements the dried blueberries wonderfully. The Holy Cranberry contains cinnamon and ginger root for a calming, yet festive, sitting. For a hot summer day, the Iced Rosie is an excellent choice. As Blake said, “It is a precious blend of hibiscus, rosehips, honeybush, and orange. Our customers make popsicles with it and sometimes add a little orange vodka!”

Bar Harbor Tea Company opened in 2006 and its owner Stacy Downey has been proud to serve Mainers ever since. “We were on the forefront of the ‘Go Local’ movement,” she said. “Our company was born out of a great love for fresh tea using local ingredients like wild Maine blueberries without artificial preservatives.” Hand blending and packaging in-house, they source tea from trusted growers. 

“We are here for the sake of good tea,” Downey said. “Not only do our customers appreciate the taste and local flavor, but the attention to detail.” On a hot day, try the Wild Maine Blueberry or the Pomegranate Green iced for a refreshing treat. In addition to their retail store in Bar Harbor, you can find their teas in several specialty shops, such as Wilbur’s of Maine in Brunswick where I bought my grandmother Christmas tea. She loved it.

Tea, like beer, is a craft that involves quality and commitment. Generic teabags and domestic lagers should not define the craft. We all discovered craft beer at some point, right? Why should the journey end?  

Story by John Breerwood. John has been magazine writing for more than 10 years and enjoying the outdoors since childhood. He currently resides in Topsham, Maine. He teaches English at Lewiston High School, and just recently published his first novel, Sinking Dixie, last year.

The year 2020 handed us all a haymaker that no one saw coming. 

Shops closed, people sequestered in their homes, and homebrewers sat uninspired and full of malaise.  Events that inspired incredible fermented offerings, or collaborations between professional and amateur brewers alike, were all put aside in the collective effort to stem the rampant onslaught of the pandemic.  COVID-19 had cut us off from easily one of the greatest facets of beer culture – socialization.  Getting through this year wasn’t at all about experiential learning or driving the craft forward; it was about survival.

The author, Matthew Brown. Photo: Brendan Porter

I sat down with Gregg Carine, a 25-year homebrewer and member of the Portland Mashing Maineiacs over a pint at Foundation Brewing in Portland to get his perspective on the year prior and how many of homebrewers navigated the tricky situation.  He elaborated on the utter disconnect that so many of the club members seemed to feel and the fact that virtual events were such a terrible substitute for the interpersonal elements that make a beer club great.

“I brew to share at a party, or a wedding, for example,” he said. “That completely ended. I still have 30 gallons of beer in storage – some of it probably went bad.  Truthfully, my cocktail consumption went up.”

Making five gallons or 50 gallons is often the same amount of time intensity for small homebrew operations, so spending that amount of time to make anything that cannot be shared wasn’t a good use of time for many.  Much of it will end up spoiling, or else homebrewers will make a narrow suite of styles that could feasibly last extended periods of time.  In either event, the benefits waned and the local club went dormant.  Homebrewing is very social hobby for many, and without that outlet to share their product with others, many simply gave it up.  With the proliferation of good local breweries in the area, many homebrewers found it a better strategy to support those institutions and no longer brew at home.  A major issue Carine brought up was that the demographic of the club was getting older and that they didn’t have a younger, core group to help drive enthusiasm.  I left the conversation largely deflated.

I then called the man that taught me to homebrew.  Brian Hall, now in Anchorage, Alaska, lived for four years in Portland while his wife was in a residency program at Maine Medical.  He rapidly became a respected and venerated member of Portland underground brewing scene and so I decided to compare his experiences in Alaska to ours locally.  His response was sadly similar.

Alaskan homebrewer, Brian Hall. Photo: Matthew Brown.

“Zoom meetings with our local club felt largely unappealing,” he lamented.  “I had them on in the background and generally ignored the content.  I spent most of my time focusing on rebuilding my homebrewing set up, and I know lots of members who made beer that just sat around and went bad.  It wasn’t a great time.”  The situation wasn’t confined to our region, it seems.

With vaccination rates climbing, and the country beginning to open up, where do we see the incubator system of Maine beer culture going in the post-COVID reality?  And how do we better encourage a younger group of enthusiasts to join the ranks and breathe fresh life into the craft?  Perhaps the best course is to leverage both amateur and professional brewers.  As regulations relax in the post-COVID reality, inspiring a new generation of homebrewers could be fostered between existing homebrewers and professional brewhouses.  Homebrewers make the art approachable while professionals can offer resources and talented minds.  The fusion of these two forces could serve to inspire new generation of enthusiasts.  And who knows where that could lead?  Perhaps to your next favorite brewery.

Story by Matthew H. Brown, who has been a homebrewer for seven years and is a Certified Cicerone.  He lives in the East Deering neighborhood of Portland and works in finance.

Enjoy the Maine Outdoors with a Round of Disc Golf, Craft Beer, and Killer Food

It’s late in the afternoon and the shade from the trees is keeping me and my friends cool as the music from my Bluetooth speaker plays some rock-reggae music. Travis takes a sip of his beer before he steps onto the concrete slab, the rounded plastic disc in hand, and prepares to shoot.

Angie and I watch in anticipation as Travis, using the backhand technique, launches his disc. As if powered by some kind of Harry Potter-like wizardry, the disc narrowly zooms past the army of trees and gets closer and closer to the basket with the accuracy of a laser. We hold our breath, watching, as the disc strikes the chains dangling from the top of the basket. Suddenly, the clanging of metal reverberates through the woods.

Angie Dubois shoots her disc toward the basket at Bittersweet Ridge Disc Golf course

But instead of landing in the basket, the disc lands on the ground just beyond it.

“Damn!” Travis grunts as Angie and I applaud his effort; after all, he got far closer than either of us could manage from that distance. He takes another sip of beer and tells me it’s my turn.

This is all part of the fun of one of Maine’s most popular activities, which can be enjoyed outdoors year-round, with friends, or by yourself.

Disc golf — or “discing,” as it’s commonly called — is a flying disc sport in which players throw a Frisbee at a target using rules similar to golf. 

While still challenging, it’s less technical than golf and has a lower barrier to entry than its traditional counterpart. It’s also far less expensive than golf (less than 10 dollars to play) and can be enjoyed by any skill level. 

In the last few years, disc golf courses have sprouted up all around the state like dandelions in the spring. 

“The sport is exploding,” said Bill MacKinnon, owner of Bittersweet Ridge Disc Golf in North Yarmouth.

Just a few years ago, there were approximately 30 courses in Maine. Today, there are more than 70 from Saco to Fort Kent. In fact, in 2018, UDisc, the app for disc golfers, ranked Lewiston-Auburn number one in the country for disc golf course quality and number six for quantity. Sabbatus Disc Golf Course even hosted the 2016 U.S. Women’s Disc Golf tournament, attracting the top skill in the sport.

One of the reasons for its popularity is attributed to its accessibility. 

“It is an activity that anyone can be good at,” said MacKinnon. “The typical person becomes hooked almost immediately.”

There’s an inexplicable ecstasy as you launch your disc, watching it get closer and closer to the basket and wondering if it’ll make it in. You’ll experience the elation of reward when you putt from 10 yards away, believing your chances of actually making it into the basket are as good as finding cheap lumber in 2021, only to instead hear that familiar clanging of the basket’s chains and see the disc come to rest in the metal caging.

A pint of Trestle IPA and a flight of four different beers are served on Brickyard Hollow’s enclosed outdoor space.

Yet it’s the lush greenery of the Maine outdoors and the camaraderie of friends that add to this sport’s allure. Hanging out in good company on a beautiful, sunny day as you meander through the woods, drink a couple of beers along the way, and listen to your favorite music make disc golf one of the state’s best activities.

Bittersweet Ridge Disc Golf offers two 18-hole courses off Route 115 in North Yarmouth. A very wooded course with no shortage of trees or brush, its terrain varies with many elevation changes, making this course dynamic and interesting with a welcome challenge.

After a fun day outdoors, consider a little aprés disc afterward. Drive 10 minutes to Brickyard Hollow Brewing on Main Street in Yarmouth, where craft beers, outdoor seating, and an extensive food menu, including gourmet pizzas, await. On a hot summer day after a round of discing, their hazy and hop-forward Trestle will quench your thirst. A New England-style IPA, Trestle, has big citrus and pine notes, a medium body, and a pleasant silkiness that lends a refreshing quality to this beer. 

With consumer prices going up on everything from gas to everyday goods, getting out for a day of disc golf on the cheap with your buddies is Maine’s best-kept secret this summer. Get out there and enjoy a round to discover a whole new sport.   

GARRICK HOFFMAN is a freelance photographer, writer, and graphic designer based in Auburn. Visit his website at GarrickHoffman.com. Follow him on Instagram at @garrickhoffmanphotography and @garrickhoffmanportraits, and on Facebook at @Garrick Hoffman Photography.

Bittersweet Disc Golf

383 Gray Road
North Yarmouth, ME 04097
www.facebook.com/BSRDiscGolf

Brickyard Hollow

236 Main Street
Yarmouth, ME 04096.
www.brickyardhollow.com

Find a Local Disc Golf Course: 

www.discgolfscene.com/courses/Maine

Bath Ale Works is the latest Midcoast taproom and brewery to open in 2021. And while the name is reflective of Bath Iron Works and Maine’s maritime history, the location is actually in Wiscasset, just right up the road 10 minutes at 681 Bath Road. (Long story short: the original taproom was supposed to open in Bath, but hey, at least they ended up on Bath Road!) 

Owners Pepper and Jean Powers have made this a family dream come true as Pepper has been homebrewing traditional English and Continental styles since 1993. They now brew with a 10 BBL system by Tigpro. The spacious taproom welcomes singles, couples, families, and even dogs with a private outdoor courtyard in back. 

Don’t miss their flagship Down Easter Pale Ale, a lightly-hopped golden Pale Ale on a summer day. But, equally as delicious is their Steel Cutter Stout, a refreshingly smooth and tasty black ale. 

Snackable “Ploughman’s lunch” offerings are on the menu as well as the occasional appearance of the hilariously named food truck “Shut Up and Eat It.” Or bring your own snacks! They don’t mind. “We’re just looking forward to being part of the Maine brewing scene in the Comeback Summer of ‘21,” Powers said. 

FMI: www.bathaleworks.com

It’s astounding that nearly 17 new breweries opened or opened a second location during a pandemic year, particularly when so many of these businesses were hampered this year with state distancing mandates, so we’re thrilled to see the industry continue to roar back to life. With more than 150 breweries in the state, Maine is closing in on (if we have not already surpassed) Vermont’s record for having more breweries per capita.  Here’s a regional list of new breweries and where to go on your next brewcation!

DOWNEAST & ACADIA

Atlantic Brewing Co. Midtown
2nd Location – 52 Cottage Street, Bar Harbor
www.atlanticbrewing.com/midtown

Fogtown Brewing Co.
2nd Location – 33 Cottage Street, Bar Harbor
www.fogtownbrewing.com

Horn Run Brewing
75 Water Street, Eastport
Facebook: Hornrunbrewing

Bad Little Brewing
101 Court Street, Machias
Instagram: @badlittlebrewing

KENNEBEC & MOOSE RIVER VALLEY

Jokers & Rogues Brewing
339 Water Street, Gardiner
Facebook: Jokers & Rogues Brewing

WESTERN MAINE

Mt. Treehouse Kombucha
154 Sam Brown Hill Road, Brownfield
www.mountaintreehousekombucha.com

GREATER PORTLAND

Belleflower Brewing
66 Cove Street, Portland
www.belleflowerbeer.com

Banded Brewing Co.
2nd Location – 82 Hanover Street, Suite 6, Portland
www.bandedbrewing.com

Fore River Brewing Co.
2nd Location – 45 Huntress Ave, South Portland
www.foreriverbrewing.com

W.A.R. Brewing Co. – Willy’s Ale Room
1060 Rout 109, Acton
Facebook: WARBrewingCo

Blaze Brewing Co.
2nd Location – 28 Pearl Street, Biddeford
www.blazebrewing.com

MIDCOAST

Marshall Wharf
New Owners; Re-Opening – 36 Marshall Wharf, Belfast
www.marshallwharfbrewing.com

Bath Ale Works
681 Bath Road, Wiscasset
www.bathaleworks.com

MAINE BEACHES (SOUTHERN MAINE)

Definitive Brewing
2nd Location – 318 US-1, Kittery
www.definitivebrewing.com

MAINE HIGHLANDS

Outland Farm Brewing
113N Lancey Street, Suite 6 & 7, Pittsfield
www.outlandfarmbrewery.com

Gordon’s Grog
330 Todds Corner Road, St. Albans
www.gordonsgrog.com

CBD Infused, THC-Medicated Beverages on the Rise in Maine 

During the past two years, the popularity and availability of Cannabidiol (CBD) has increased exponentially in Maine with CBD-infused products appearing everywhere from farmers markets to convenience stores. Similarily, cannabis medicine has maintained a strong foothold in mainstream communties, with Maine laws continuing to evolve on the recreational cannabis front as well. 

You use to have to smoke it or eat it to get its effects: now you can drink it. Among the myriad ways that both marijuana patients and those who utilize CBD consume these products are in beverages.

According to Chaz Doherty who owns Highbrow, a growing craft cannabis retailer with three locations around the state and a fourth slated to open soon, CBD and THC beverages (the latter offered only to those with a prescription) have been well-received by their customers. Ingesting cannabis products in beverage form provides a familiar format and ease of consumption. Doherty said these are among the factors that make beverages an appealing choice for Highbrow’s clients. 

“Our medicated beverages have sold extremely well during our time offering them; it’s hard to keep them in stock,” said Doherty. 

Highbrow offers a lineup of their own private-label canned beverages in various flavors, including pink lemonade and pineapple mango. These products are infused with 100 mg of THC per 16-ounce can, and Doherty said they are working on expanding their lineup. 

Highbrow is among multiple shops offering CBD-infused coffee, both ground and whole bean, in a variety of flavors, through a partnership with Rockland’s Rock City Coffee Roasters. 

At Highbrow, Doherty said CBD is an attractive wellness option for many people and the fact that it is federally legal makes it an option for a customer who does not hold a prescription for medical marijuana. 

“CBD can provide relief from a myriad of symptoms that our customers experience, without the psychoactive effects of THC,” he said. Doherty pointed out that THC-infused beverages can be a welcome option for cannabis patients under the guidance of their caregivers.

“Route of administration for medical cannabis is certainly up to the discretion of the patient, however, medicated beverages can be the best option for a patient looking for an easy-to-consume edible with the ability to medicate at a higher level than traditional edible products,” said Doherty. 

Because CBD is federally legal and THC and marijuana are currently only legal in Maine (among a handful of other states), Doherty explained that medicinal products have limitations on the amount of THC per edible/ beverage and that the state will have to create similar guidelines for recreational products as retail moves forward.

In Oakland, The CBD Warehouse, a coffee shop and comprehensive retailer of Maine-made CBD products, opened in the fall of 2019. Dedicated to a lineup of fully Maine-produced products, The Warehouse is also committed to assisting others in sourcing local oils for their products. They have worked to cultivate a family-friendly atmosphere and offer coffee by the cup with an infusion of CBD for a markup of $1.00. Additionally, they offer Resveratol-infused coffee, a compound known to boost heart health. 

“CBD and THC beverages will certainly grow in popularity.” said Doherty. “Infusing CBD and THC is becoming easier and beverages are a fantastic way to medicate because of its familiarity.”  

— Text & Photos: Jenna Lookner. Jenna lives on her family farm in Camden. Always curious, she enjoys exploring her natural, cultural and epicurean surroundings with her husband and three rescued mutts.  

Throughout Midcoast Maine, breweries, wineries and even a mead tasting room have emerged on the scene, creating a lively and diverse haven for aficionados of craft libations and beautiful destinations alike. 

Creativity and community support have been the name of the game according to many Midcoast brewers who rely on their friends and neighbors, word of mouth, and travelers who have a penchant for exploration as a way to draw customers into their businesses.  

Rockland

Ocean vistas at Waterman’s Beach Brewing in South Thomaston

Rockland has been hailed nationally as a destination for culture, namely the arts, boasting world-famous museums and galleries alongside a food scene that gives many a big city a run for its money. 

Rock Harbor and Liberator breweries hold down the fort in the center of town and Honeymaker Mead rounds out the trio with a small but well-appointed tasting room on Main Street. Down the road, nestled on the water’s edge in nearby South Thomaston, the region’s newest brewery, Waterman’s Beach Brewing, opened in late September 2019. All four establishments have all elected to stay open year-round.

“We were planning on closing sometime around Thanksgiving, but people just kept coming,” said Anna Frost who co-owns Waterman’s Beach Brewing. “One day it was raining sideways and we had two guys in snowmobile suits sitting on the deck. We thought, ‘If the community is going to support us, then we are going to be there for them.’” 

The brewery is situated in the longtime home of Waterman’s Beach Lobster, a beloved destination with an unrivalled view of the ocean and nearby islands. “The outpouring of support from the community has been awesome and we are staying on track with plans we have had for the summer,” said co-owner and lead brewer Brad Frost. This sentiment was echoed by veteran Midcoast brewer Rich Ruggiero, who heads up Liberator Brewing as the owner and master brewer. “A strong local customer base, that’s really what gets you through the whole year,” Ruggiero said.  Acknowledging the COVID-19 crisis, he said he hopes that partnerships and events will move forward. 

Union

Union’s Pour Farm Brewery opened in June, 2017. Owner Bill Stinson had relocated from Massachusetts with his family and purchased the farm that would become a popular community microbrewery. The Pour Farm is the latest addition to the Union area’s beverage producers, which also include the popular Sweetgrass Distillery — known for its revered Back River Gin — and Savage Oakes Vineyard, which has been hosting a popular concert series for the past several years, attracting such acts as The Indigo Girls and Lyle Lovett. 

Nearby in Union Common, a popular restaurant, known for its beer selection, cropped up in 2019. The Sterlingtown Public House boasts 12 taps and a carefully curated selection of Maine wines and beers. 

Stinson said he has been enthused by the number of visitors The Pour Farm receives who are traveling on the Maine Brewers’ Guild’s Maine Beer Trail. Often, he added, they are making their way around the Midcoast. 

“We get a lot of folks who are on the beer trail,” he said. “We’re always making our customers aware of what’s going on locally. Referring to a partial tap takeover collaboration they had with Sterlingtown Public House, he added, “I think a rising tide definitely lifts all boats.”

Stinson said he believes staying open year round has brought neighbors and visitors together around a shared interest in beer and the experience of visiting the tap room. 

“Mostly this is a community gathering place,” he said. “It’s kind of spontaneous, kind of organic, and we avoid political talk.” He added with a chuckle, “It works.” 

Liberty

The village of Liberty has seen a rise in small business during the past three years with restaurants, shops and a brewery among the additions to the community. 

In 2017 and 2018, Liberty gained a new brewery and two new restaurants, including 51 Main in the heart of the village. 

En route to Liberty, beer lovers might enjoy a stop in Searsmont to check out Threshers Brewing Co., where bands, trivia and a host of regulars infuse the rural tap room with energy. In Liberty proper, Lake St. George Brewing and Liberty Craft Brewing make the eclectic town a destination for the beer-loving explorer. Liberty Craft Brewing has been open since 2014 and serves a variety of food from a taproom with a deck overlooking a breathtaking expanse of mountains. 

While Lake St. George remains open year round, Liberty Craft Brewing has elected to open seasonally, as local business makes up about 30 percent of their customers according to owner Guy Hews. 

Hews said that their weekly music offerings and festivals attract many customers in season, and he is hoping to continue such offerings this summer. He said a delayed opening this spring just means that the brewery might remain open later into the year. 

Owners and crew at Lake St. George Brewing Company

At Lake St. George, Danny McGovern, as well as his daughter and son-in-law, Elizabeth and Jeff Johnston, said that staying open year round has worked for them. They also expressed that the wholesale market has been helpful in augmenting revenue during the slower seasons.

“Having the avenue to get our beer out in cans has been really important,” Elizabeth Johnston said. 

“People make the extra effort to come visit, we feel a sense of responsibility to be supportive to the community,” McGovern added. 

Lake St. George has been enthusiastic to collaborate with organizations and try new events  attracting a variety of demographics. “The chili cookoff always benefits something in the community, and that feels really important right now,” Elizabeth Johnston said. 

McGovern added that events – including the return of popular band,Tuba Skinny in late August—have been successful and fun community builders. “When we were able to rebook them we felt like we hit the jackpot,” he said. “No doubt about it.” He added that he feels fortunate that Lake St. George will be able to focus on some pilot batch beers during this unusual spring.

“Hang in there and keep the faith,” McGovern said. “I know we will do that and I know our customers will, too.”   

— Text & Photos: Jenna Lookner. Jenna lives on her family farm in Camden. Always curious, she enjoys exploring her natural, cultural and epicurean surroundings with her husband and three rescued mutts. 

Note from the publisher: This article was written prior to the pandemic and is published now in support of Maine’s restaurant industry and their safe return in 2021.

After all that social distancing, we all could use a beer and an excursion. Luckily, Maine has ample opportunities for both. Regardless if we’re headed for a misty mountain or a breezy beach, everyone is driven to experience something real in this state, and the Lewiston-Auburn (L/A) area is as “real” as it gets. People from the twin cities are known for their tenacity and commitment to their community, and the craft beer scene is a shining example.

Owner and Brewmaster Ed Stebbins opened Gritty’s Auburn location on 68 Main Street in 2005, brewing English-style ales that once defined the state’s brewing identity. Having strong family ties to the community, Stebbins admitted, “You could say that L/A is part of my DNA.” His grandfather worked in a mill and his mother is an Auburn native. His decision to offer the L/A community great beer was an easy one. The pub offers good food, a cozy tavern environment, and a deck that overlooks the Androscoggin River. 

In 2011, Baxter Brewing opened in Lewiston, and I toured the facility soon after. Baxter was the first Maine brewery to package exclusively in cans, and that decision would later pave the way for countless breweries across Maine and New England to follow. Since Baxter’s modest beginnings at 130 Mill Street, it is now Maine’s third largest brewery. Its new pub offers its customers outside seating, a creative menu, small batch and pilot brews, and an overall comforting atmosphere. 

In 2016, Adam Tuuri and Eben Dingman opened Bear Bones Beer in downtown Lewiston at 43 Lisbon Street, offering L/A artisanal and unique brews in small batches. True to its name, Bear Bones Beer offers a personable and inviting taproom for all community members. They even expanded operations into Bridgton, Maine to focus on barrel-aging and experimental yeasts. 

However, a tragedy fell upon the brewery when Dingman unexpectedly passed away late last year. Tuuri has ceased Bridgton operations for now and has hired another brewer to develop new IPAs to move the business forward. The Uku Rye Wine, named after Tuuri’s son, is a collaboration with Estonian-based Tanker Brewing that will be available at the brewery only. “I’m so proud it,” said Tuuri. “It’s the best beer we’ve ever made.” 

That’s saying something because they make great beer. The Otaku Lager is also available, made with Japanese rice and lemongrass. 

In 2018, David Finnegan opened Lost Valley Brewing, located at Auburn’s ski resort at 200 Lost Valley Road. Under new ownership, the ski resort is undergoing a revitalization that Finnegan is excited to be a part of. “Lost Valley is a local gem that holds a special place in the hearts of people in the L/A area ski community,” he said. Unlike most breweries in Maine, Lost Valley’s busy season is during the winter; however, the nanobrewery is open year-round and will offer crisp and refreshing beers in the summer such as the Powdermaker Pale Ale and the Logging Trail Lager.

After getting a good feeling about the L/A community, Ben Low (formerly Baxter’s Director of Brewing Operations) and Matt Johannes (formerly Baxter’s Head Brewer) decided to start a brewery on their own. In 2019, the two brewing veterans opened Side By Each Brewing on 1110 Minot Avenue, offering a wide variety of brews to appeal to all customers. “People are looking for variety,” said Low. “We’re welcoming to the IPA-loving hophead, but also to older folks who have never tried a craft beer.” The taproom is spacious with ample seating and games to entertain. Beyond the beer, the brewery’s unique appeal includes the adjacent Pinky D’s Poutine Factory, which serves up both traditional and creative versions of poutine, the ultimate pub food. They even offer Community-Supported Brewing (CSB) shares, similar to how farms offer CSAs. This summer, they plan on offering a helles, a weissbier, and a Kolsch to quench your thirst.

The Vault (downtown Lewiston) has one of the best selections of craft beer you will ever see.

The craft scene in L/A isn’t limited to the breweries either. Beer enthusiasts will also find solace at Auburn’s iconic beer bar, Craft Brew Underground, which offers one of the most extensive beer menus in the twin cities. They’ve even collaborated with Bear Bones Beer in the past to make a specialty beer called The Bear Downstairs. Downtown Lewiston’s beer and wine store, The Vault, additionally has one of the best selections of craft beer you will ever see. 

When it comes to the towns’ geographic attractions, Great Falls is an iconic and beautiful sight on the Androscoggin River as it roars between the sister cities. Two of the biggest summer festivals are even named after it: Great Falls Balloon Festival and Great Falls Brewfest.

Lewiston-based Northeast Charter Tours is a good option to scope out the local brew scene in style. With specialized Vacationland Brew Tours, they offer custom brew tours throughout L/A and to various parts of the state. Tours are on hold this Fall, however they plan to resume when safety protocols allow.

According to the brewers, other not-to-miss attractions include Thorncrag Bird Sanctuary in Lewiston, the family-friendly Sunnyside Park along the river in Lewiston, some gnarly mountain bike trails at Mt. Apetite and Range Pond State Park, Bates College Art Museum, the Basilica in Lewiston and swimming at Range Pond. There’s a lot to do here!

In L/A, blood runs thicker than even beer since every brewer that I interviewed cited family and community as the reasons for opening a brewery there. The area doesn’t rely on tourists, so they brew for each other. “People here can sometimes be self-defeating, but that gives L/A a grittiness and a liveliness that’s not like the rest of Maine said Tuuri. “There’s a realness to the people here that I enjoy.”  

— Text: John Breerwood. John is currently an English teacher and swim coach at Lewiston High School. He has worked previously as a brewer and cellarman at Shipyard Brewing Company in Portland and at Abita Brewing Company in Louisiana. He is currently independently publishing his first novel.

Sebago Brewing Co. Brings the Outdoors to Craft Beer Lovers This Winter

These days, gathering with friends and loved ones (responsibly) to drink Maine craft beer feels like an act of rebellion against a pandemic vying to stifle one of America’s best beer scenes. This past summer, Maine breweries and bars took CDC guidelines and got creative in putting lovingly crafted ales in our eager hands. We drank beer on patios, sectioned-off streets, inside breweries and bars with limited seating, and for a beautiful moment of normalcy, clinked our glasses of hoppy goodness.

But winter is here. And with it, the cold Maine winds, heaps of snow, and, already, a spike in pandemic numbers.

Before we start fretting over an impending hibernation without our beloved tasting rooms and bars, know that the innovative folks who engineered outdoor spaces this summer are working tirelessly to offer safe ways for us to tipple as the cold winter months settle over the region. (A quick tip, before reading on, go on L.L. Bean’s website and order up a few pairs of thermal underwear. Done? Okay, keep reading.)

Photos courtesy of Sebago Brewing Co.

A number of Maine breweries with access to land adjacent to their facilities are pairing craft beer with outdoor activities such as cross country skiing, snowshoeing, fat tire biking, and snowmobiling this winter. Oxbow Brewing Company, for instance, will continue to offer access to their trails at the bucolic Newcastle brewery, while their Beer Garden in Oxford gives patrons access to scores of acres of groomed trails.

Fully settled into their towering brewery and tasting room in Gorham, Sebago Brewing Company has spent the last two years building the infrastructure to provide patrons access to miles of pastoral trails coupled with al fresco beers.   

“The Cherry Hills trail system behind Sebago Brewing Company tasting room and brewery is a three-mile loop that goes as far back as the Presumpscot River,” explained Matthew St. Hilaire, General Manager of the Gorham tasting room. 

Craft beer lovers suffering from cabin fever this winter can park at the brewery and tasting room, strap on their skis or mount their fat tire bikes and jump on the trail system. Hilaire went on to explain that Sebago Brewing completed the trail access last winter and the brewery had so many craft beer enthusiasts take advantage of the outdoor activities, they had to install cubbies in the front foyer to store winter gear while guests imbibed après beers.

This winter, with limited indoor seating available per CDC regulations, Sebago is preparing to offer a comfortable, if not rustic, patio experience during the winter months. 

“Our plan is to keep our patio clear of snow and leave picnic tables out for guests,” said Hilaire. “We also have a nice fire pit on our patio that we can fire up if we get some guests wanting to hang out around it.” 

Beer enthusiasts who head to the brewery this winter can expect to have their hibernal thirst slaked by an offering of 16 taps at the tasting room. While five taps are dedicated to their flagship beers, the remaining tap lines are filled with seasonal and experimental suds formulated by Sebago’s arsenal of talented brewers. 

“We like to keep a range of craft beer available for our variety of clientele,” said Hilaire. “They can range anywhere from barrel-fermented fruit offerings to a pastry stout we currently have on draft to bourbon barrel-aged beer.”

As winter progresses, let’s keep our spirits high by embracing the marriage of outdoor activities and craft beer being spearheaded by Maine’s innovative brewing community like the crew at Sebago Brewing Co. and remember that our (CDC-approved) actions are a resistance against a pandemic that will not keep us down. 

Cheers! 

— Text: Dave Patterson. Dave is a novelist, musician, and beer critic from Cape Elizabeth with a great thirst for Maine beer.

At Maine’s locally owned craft beverage retail stores, choices of quality fresh beers, local wines and specialty spirits and ciders are staggering. There has never been a better time to take advantage of the evolving landscape to find those “White Whales” of popular cans or bottles you have been chasing from Maine as well as out of state.  

Here is a just a sample of recent popular out-of-state arrivals appearing in craft beverage stores around Maine:

• Other Half – Brooklyn, NY
• Dancing Gnome – Pittsburgh, PA
• Equilibrium – Middletown, NY
• Finback – Queens, NYC
• Aslin – Alexandria & Herndon, VA

On top of that, limited Maine beer releases typically picked up at breweries, (if they are not sold out) such as Saco River Brewing’s Ancient Galaxies, are showing up on the shelves of local craft beer and beverage stores. We interviewed several owners and managers of craft beverage stores around Maine, and one distributor, to learn about their unique perspectives on this trend with our readership.

Photos courtesy of Foundation Brewing Company

“With COVID-19 changing all of our lives in countless ways, it is not surprising that it has also affected the craft beer industry,” said Dave Makson, manager of Damon’s Beverage & Redemption with five stores in Central Maine. “From aluminum shortages to breweries and tap rooms being limited or closed altogether, the landscape of our industry moves almost daily. That being said, one positive aspect is that customers are able to find a rare variety of products in their local Damon’s that they have never seen before, and may never see again.”

“Perhaps the only thing we can trust in and count on, nowadays, is that the craft beer industry has, and will continue, to put out great beers,” said Michael Moody, beer manager of JD’S Package Store, East Waterboro, ME. “And not only are we in this together, but most importantly—united we stand, divided we fall—so stand together and shop locally.”

“We have found that with the pandemic, craft beer drinkers have changed how they shop,” said Jason Perkins, owner of Perk’s Beer & Beverage Scarborough, ME. “Social media is a powerful tool, now more than ever,” he continued. “Our customers watch our Instagram closely for all the latest arrivals. Along with in-store purchases, our customers can shop on our website, for curbside or delivery. It’s important to provide as many shopping options as possible.”

“People are having more fun choosing beer because there are so many great choices out there,” said Amy Gates, owner of Tully’s Beer & Wine Wells, ME. “Since all our beers are available as singles, people have a chance to sample a greater variety,” she said. “Two weeks ago, we put in 20 new beers on our shelves and it’s off-season, which has never happened before.”

“This is a huge benefit for craft beer consumers,” echoed Tim Wissemann, owner of Mariner Beverages, Portland, ME. “It’s also beneficial to breweries that see an immediate return on their investment to getting their product out in new markets, but who weren’t sure how sustainable it was for the industry in the long term.”

Maine’s craft beverage retailers are in a great position to build relationships with customers by answering questions and giving recommendations based on each customer’s tasting experience. Each interaction along the consumer’s journey helps to build knowledge and trust, which keeps them coming back. It’s clear that this trend is sticking around and although sustainability may be a long-term question, shopping locally is helping our economy right now.

Local Restaurants Spice Up the Culinary Arts with Maine Craft Beer

Beer is food. It sounds strange, but it’s true. In fact, beer and bread were invented concurrently when humans pivoted from being a hunting and gathering bunch to an agrarian people cultivating cereal grains. Lore has it that the first beer was “brewed” by mistake when an Egyptian peasant left a clay pot filled with grains out in a rainstorm. The grains got soaked, wild yeast settled in the mixture and fermented the sugars from the grains, and our unwitting peasant got buzzed one morning off hard oatmeal.

For centuries, beer remained in this gruel form that I imagine ancient beer writers described as “chewy” and “full-bodied.”

Though beer has come a long way from its humble serf beginnings, in foodie cities such as Portland, it hasn’t veered far from the culinary world. Beer dinners at esteemed restaurants commonly match local ales with delicate cuisine.

It’s only fitting that chefs have been using beer as an ingredient in their recipes for years, bringing beer back to its earliest roots as sustenance. In Portland, the acclaimed restaurant Terlingua uses Ishmael, a copper ale from Rising Tide Brewing Company, in their short rib glaze. In western Maine, Oxbow Brewing includes fresh beer in a number of recipes at their Beer Garden, including a sourdough culture infused with their signature farmhouse yeast.

One brewery leading the way in the mashup of zymurgy and the culinary arts is Allagash Brewing Company. From beer cheese to beer-battered fish, their world-class witbier, Allagash White, shows off its versatility in a number of recipes at local restaurants.

When asked why chefs are drawn to using White in their recipes, brewmaster, Jason Perkins, explained, “We can’t say for certain, but there’s probably something to the fact that Allagash White just pairs really nicely with a lot of different foods like burgers, oysters, fish and chips, and lobster. So it’s not a huge leap to go from pairing the beer with something like mussels, to just cooking with it as an ingredient.”

The most intriguing use of Allagash White for my palate is its common use in broth for mussels and steamers at Maine restaurants.

On a cold evening, I set out with a deep hunger for beer-soaked Maine mussels. The Tuscan Table on the Maine Mall campus in South Portland boasts an unassuming locale for the toothsome menu and stunning décor hidden inside its walls.

The chefs at the Tuscan Table use Allagash White in the creamy broth covering fresh Maine mussels. When the bartender slides a bowl of mussels and crusty bread along with a pint of Allagash White in front of me, my response is Pavlovian.

Easing a tender steamer from its shell and smothering it in broth, I’m first hit with spicy notes of pepper and briny cream. The second wave of flavor has swaths of lemon and garlic, finally settling on those quintessential notes of coriander from the Allagash White. Following this up with a quaff from my cold pint of White is divine. The recipe is simple, yet the flavors are complex and striking—which is how I’d describe Allagash White itself.

So raise a glass—and a fork—to the movement of bringing beer back to its nosh roots as local chefs reach for Maine beer to liven up their recipes. You can find more mussels and steamers made with Allagash White at Ri-Ra in Portland, Roberts Maine Grill in Kittery, and the Publick House in Brookline, Massachusetts.

— Text & Photos: Dave Patterson. Dave is a novelist and freelance writer with a mighty thirst for craft beer. His debut novel, Soon the Light Will be Perfect, is available at all major booksellers.

Note from the publisher: This article was written prior to the pandemic and is published now in support of Maine’s restaurant industry and their safe return in 2021.

Moderation Brewing sits unassumingly on Main Street in Brunswick.  If you weren’t looking for it, you’d likely miss it driving towards the Frank J. Wood Bridge on Route 201 from Bowdoin College.  I paid the brewery a visit during off-hours to meet a demographic that is sometimes overlooked in the world of brewing – women.  Female brewers and brew aficionados have had a meaningful impact in the craft landscape here in Maine, and the Pink Boots Society offers them an opportunity for intellectual advancement, networking, and a place to share their passion in the world of beer. 

Nicole Emery of Grateful Grain Brewing Company in Monmouth beamed at me as she sat across the table, pint in hand.  You can tell that the PBS ladies truly savor their connections to the industry.

“Being in a space that is dedicated to women is uplifting,” she remarked, gesturing to her compatriots seated around the brewery.  More than a dozen women had filtered into the room at this point and were socializing prior to business.  The room buzzed with salutations and chatter as more joined the meeting. 

Emery got her start in beer in Minneapolis after initially choosing a career path in microbiology, and then, psychology.  However, homebrewing became her gateway to pursue beer as more than a hobby.  She joined the Pink Boots Society in Minneapolis after a career pivot and she cites the organization as being “genuinely open to exchange of thought and ideas.” The opportunity to share both physical and mental space with these women grants her a venue to express her ideas more openly.

The Pink Boots Society

The membership meeting rotates venues and the hosts at Moderation Brewing poured a few of their favorite offerings, highlighting their unique house strain of kviek-fermented beers (a Norwegian strain of yeast noted for unique ester production and fast fermentation time).  Some of the women in attendance brought some offerings of their breweries to share, get notes on, and enjoy during the social moments of the meeting.  Mattie Larsen, co-owner of Moderation, led a discussion on kviek yeast and how to manage it.  Looking around the room, it was obvious how invested these ladies were in their craft. They occupy various positions in the industry from sales, to quality control, to the brewing process itself.  Every part of the industry seems to be represented in the room.

Heather Holland at the Craft Brew Summit in Portland

Heather Holland, co-leader of the Maine Pink Boots Society chapter, has recently opened Outland Farm Brewery in downtown Pittsfield.  However, before she put her hands on a mash paddle, or her nose in a glass of porter, she has assumed the reins of the organization with the help of Dani Coons, formerly of Lone Pine Brewing.

“As long as 25 percent of your income comes from somewhere in the beer industry, you can be a part of Pink Boots Society,” she said.  Holland got her start with her husband, Mike, many years ago in Connecticut when they fabricated electronic control systems for brewhouses.  That experience qualified her for PBS membership, and since then, she has helped to revitalize the local Maine chapter and inspire a new generation of women who are passionate about beer.  Getting women involved in the organization and helping it flourish is a primary driver behind the events that have been taking place all over Maine.  A series of collaboration brews with women from hosts of different brewhouses are served locally with the proceeds going to the PBS.  And with a larger membership comes benefits.  “The access to scholarships is enormous,” she emphasized.

The onset this year of the novel coronavirus waylaid many of the release plans for the Pink Boots Society collaboration brews.  All 10 collaboration beers were produced, but the capstone event to release them as planned in Portland was canceled in an effort to stem the spread of the virus.  However, many were released to the general public through May while supplies lasted such as Bissell Brothers Brewing’s “One Little Stone” or Oxbow’s “Hexen.”  The organization stands very much at the ready to welcome new membership and help enrich the lives of women in the craft beer industry even during this trying time.  I’m sure next year you’ll see a renewed motivation in the women that make the beer industry in Maine so impressive. 

— Text: Matthew Brown. Matthew is a resident of Portland, a Certified Cicerone^®, an avid homebrewer, and financial planner.

The next time you sip a Rum Punch or an Old Fashioned, think about what’s in it. Try one of Maine’s incredible craft-distilled options and enjoy the exponential flavor experience you get from drinking a craft cocktail. Your tastebuds will appreciate the difference.

These recipes are made with craft spirits from three local distilleries that were featured in a past issue of the Maine Brew & Bev Guide. Read the article by Amanda Woods here. 

Chickadee

From Wiggly Bridge Distillery

• 1 oz Wiggly Bridge Small Barrel Rum
• 1 oz Wiggly Bridge White Rum
• .75 oz Aperol
• 2 oz pineapple juice
• .75 oz lime juice
• .5 oz simple syrup
• Garnish: freshly grated nutmeg

Add all ingredients to tumbler. Add ice. Shake well for 15-20 seconds Strain contents of tumbler into a Collins glass. Fill glass with ice and grate nutmeg on top. Using a y-peeler to peel a 2-3 inch piece of orange, express oils and use as garnish.

Fools Rush In

From Wiggly Bridge Distillery

• 2 oz Wiggly Bridge Bourbon
• .5 oz Maine Gold Bourbon Aged Maple Syrup
• 1/4 tsp vanilla extract
• dash of Angostura Bitters
• 2 sprigs of rosemary, 1 as garnish
• orange peel as garnish

In tumbler, add bourbon, maple syrup, vanilla, bitters, and one sprig of rosemary. Shake well. Double strain into rocks glass. Add ice and garnish with rosemary. With a Y-peel, peel 3 inches of orange, rub outside and inside rim and add as garnish.

Yo Yo Nana

From Liquid Riot Bottling Co.

In honor of our bar manager’s grandmother. She loved her whiskey and sherry.

1.25 oz  Liquid Riot Aged Oat Whiskey
1.25 oz Sherry (Madeira)
.5 oz Cointreau
2 dashes Angostura Bitters
Zest of a lemon
Stir all ingredients with ice, strain in a coupe glass and garnish

Haute Fashioned

From Liquid Riot Bottling Co.

1.5 oz Liquid Riot Bourbon
1-2 teaspoons cinnamon simple syrup
2 dashes Fee Brothers Whiskey Barrel-Aged Bitters
Zest of an orange
Cherry for garnish

Stir all ingredients, strain over a large ice ball or cube and garnish.

Gin Fizz

From New England Distilling 

2 oz Ingenium Gin
1 oz lemon juice
1 oz club soda
.75 oz simple syrup
1  egg white

Pour the club soda into a Collins glass. In a shaker, combine the remaining ingredients and shake for 15 seconds. Add 4 ice cubes and shake for as long as you can. Strain into glass and garnish with lemon peel.

Just south of the village of Oquossuc, Bald Mountain rises prominently to a modest elevation of 2,470 feet, the central natural feature of the Bald Mountain Public Land. Once the site of the short-lived Bald Mountain Skiway, the mountain and 1,923 acres around it were acquired for the public domain in 1993. Trails ascend to the peak from the north and west, the latter being the most popular hiking route. 

From the Bald Mountain Road trailhead, it’s about a 1,000-foot climb over one-and-a-half delightful miles to reach the 30-foot observation tower on top, which affords a 360-degree panorama like few others in Maine. From Mooselookmeguntic Lake, Cupsuptic Lake and Rangeley Lake to Katahdin, Bigelow, Saddleback and all the way to Mt. Washington, it’s easy to understand why Bald Mountain is the region’s signature conservation property and a must-see for every visitor.

Before you head a few miles east for a craft beer in Rangeley, be sure to stop in at the Rangeley Outdoor Sporting Heritage Museum for a look at its fascinating collection of artifacts and displays showcasing the Rangeley Lakes Region’s colorful history.

The Furbish Brew House & Eats serves up a nice flight variety and real brick oven pizza.

Last summer, Chip and Beth Smith opened Furbish Brew House & Eats, the first microbrewery in the area, in the former home of Rangeley businessman Harry A. Furbish on Main Street in Rangeley, right near the junction of Route 4 and Route 16. The stately structure, built in 1912, is a fine place to enjoy a refreshing brew and great food along with an unobstructed view of Rangeley Lake just across the street.

Chip, the brewmaster, is one for adding a little twist to his brews, such as Maine blackberries in his Blackberry Blonde, and ginger snaps in the Ginger Snap Porter. The 1540, named for the elevation above sea level of the brewery, is the flagship brew, a mild, drinkable West Coast-style IPA. Furbish patrons have also taken a shine to Backwoods, a delicious chocolate stout.

While you’re enjoying a pint or a flight in the laid-back, family-friendly atmosphere, bring the menu close for a look at what’s cooking. If your eye focuses in on the wood-fired pizza, well, good; it’s a Furbish specialty prepared in the brick oven next to the bar.

Resources

Hike: Bald Mountain  Oquossoc, Maine

Brew: Furbish Brew House & Eats  (207) 864-5847

— Text & Photos: Carey Kish of Mt. Desert Island. Carey is an avid beer drinker, editor of the AMC Maine Mountain Guide, and author of AMC’s Best Day Hikes Along the Maine Coast.

We told you about Avery, our new intern who is an outdoor enthusiast and student at University of Maine at Farmington. Here’s a little bit about Avery. And here’s a cool video he shot highlighting his school’s outdoor rec program Mainely Outdoors.

Check out his article below as we continue through October to #keepourspiritsupmaine!

How UMF and “Mainely Outdoors” program keeps the community thriving outdoors

By Avery Boucher, intern for Activities Guide of Maine

Amidst the global pandemic, the University of Maine school system has welcomed students back onto campus this fall. Face coverings, social distancing, and randomized testing are all required if students want to be present on campus. As the University of Maine at Farmington (UMF) students filled the dorms and resumed in-person classes, many students sought creative ways to engage in social activities safely. One campus- driven organization in particular stepped up to the plate; Mainely Outdoors, or better known by most on campus as MO.

MO, best described by the Program Director Andrew Willihan, is an “outdoor recreation-based program that supports getting UMaine Farmington community members outdoors. From introductory instruction to seasoned enthusiasts.” The introduction of Covid-19 has resulted in a surge of outdoor recreation that has developed since March of 2020. MO was geared up and ready to provide for the UMF community. Within the second week of the fall semester, MO was renting gear and leading local trips such as mountain biking at Titcomb Mountain and night hiking at Prescot Field. Both weekly trips have had turnouts in the double digits.

Though MO was cleared by UMF facilities for operations this semester, its operations came with guidelines: thorough sanitization of all equipment, participation in social distancing, and the requirements of face coverings when within 12 feet of one another in an outdoor setting. By conforming to these guidelines, MO has been able to provide the students with outdoor recreation at a time when it has become most needed.

“Our most valuable asset is our location,” said Willihan. “We are in the heart of the western mountains and waterways of Maine. Our next biggest asset is our student staff. The passion, inclusiveness, and work ethic drives the program to be a constant within the community and an outlet for many.”

MO and the UMF campus tend to draw many that are already well versed in the outdoors, although one of the primary goals of MO is to get people who have never engaged in outdoor recreation before. The Farmington campus is immersed in a great geographic location for Mainers and students from other states to earn an education while also partaking in recreation of all sorts.

Due to Covid-19, Mainely Outdoors’ rental equipment and excursions are only available to students and faculty of the UMF. In a normal year, MO would have provided excursions to all UMaine students, faculty, and community members; however, MO hopes to return to regular operations in the near future.