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.

Industry Snapshot with Robin Lapoint President & Co-Owner

Even Geary Brewing Co., New England’s first craft brewery— a pioneer in its field—had to adjust to the whiplash changes of a pandemic, but to date, co-owner and president Robin Lapoint is proud to say the brewery remains fully employed and everyone has stayed well and healthy. 

Back in the spring, they had to make the difficult decision to close the tasting room to limit health risks and focus on the well being of their brew team and operations staff.  Both their brand and contract brewing remain strong and they are grateful to have the expertise and capacity to support their business operations as well as other brewers.

For the fall, Geary’s continues to offer curbside pick ups (call 207-730-0979) and delivery by CarHop. They have used this time to work on packaging and branding, and invest in and install capital equipment to increase quality, efficiency, and capacity. Their emphasis is on making sound business decisions and planning for variables heading into the winter and 2021.

Thirty years strong, Geary Brewing is positioned to weather the Covid pandemic and future challenges. To keep active and seize the opportunity to enjoy the great Maine outdoors, co-owners Robin and her husband, Alan, have spent their free time boating on Sebago, golfing with their children, and hiking through Acadia National Park.

Check out more of our Industry Snapshots on the craft brew, distilling and Maine outdoor industries as we #keepourspiritsupmaine

We at the Activities Guide of Maine are excited to welcome Avery Boucher as our Fall/Winter Outdoor Media Content internship student from the University of Maine Farmington. In partnership with Mainely Outdoors, Avery will get to utilize his passion for outdoor recreation to create digital content that introduces and inspires our audience to experience new Maine adventures.

Mainely Outdoors is an outdoor recreation-based program that supports getting UMaine Farmington community members outdoors, from introductory instruction to seasoned enthusiasts.

Growing up in Burlington, Vermont, Avery was immersed in many outdoor recreational activities including fishing, mountain biking, skiing, and trail running. Avery is pursuing a degree in Environmental Policy and Planning and a Minor in Legal Studies. He is following a career path that involves his passion for the outdoors and environmental awareness. We are very happy to have him here as we grow together and to help him along his journey!

Avery will work on producing video content and we will be assisting him in creating blog posts about local adventures that will be shared across Activity Maine’s media channels. Our goal is to help develops his communication and digital media skills over the next several months.

Stay tuned as we post some of Avery’s blogs and videos this week as we #keepourspiritsupmaine

As part of our campaign, #keepourspiritsupmaine we’re turning the interview process inside out and asking our freelance staff of Maine Brew & Bev Guide and Activities Guide of Maine what keeps them upbeat and resilient during the economic downturn caused by COVID-19 –and what they’re doing to stay happy, connected, and forward-thinking this fall.

Q: What is your freelance specialty and what do you do for Activities Guide / Maine Brew & Bev Guide?

My specialty across all of the publications is photo editing and stock photography.  I “fix” and improve the photos that are published to make them more eye-appealing and relevant to the subject. 

Q: What is your favorite local Maine craft beverage?

One of my favorite beverages is Dragon Fly Wine & Distillery’s Blueberry Bliss wine – it is a sweet wine that is made here in Maine.  It is called a dessert wine and is best when served chilled.

Q: Personally, has COVID-19 experience changed your freelance work, and if so, in what way?

Much of my scheduled summer and fall photography activities were canceled due to COVID-19.  I was on tap to have a record year of 26 photo cruises scheduled along the Maine coast and all but one got canceled.  I began getting projects that would normally be done off season. With a lot of people stuck at home, they began going through their old 35MM slides and finding videotapes that they had not seen in years and it was the best time to get them converted to a digital form to be able to view and share more easily. 

Q: What do you do to keep your spirits up and stay resilient?

My passion for photography significantly helped me to keep my spirits up.  While places and events were closed down I knew that Nature was still “open” so I embraced it. In the spring, I forced myself to get outdoors and do more bird watching and made photos of some of the most beautiful migratory birds.

I was also able to capture some weather phenomenon – namely thunder and lightning storms that are always a favorite of mine to shoot.   

With the clearer summer nights I was able to do some nighttime photography in early and mid-summer and I love seeing those colors of fall foliage.

Photography has always been a passion of mine and although Covid squelched many of the planned activities I was fortunately still able to personally remain active making pictures of the beautiful surroundings for which we are so fortunate to have all around us in Maine.

Mike Leonard has been involved with photography for more than 35 years and is now engaged in photo tourism offering photography services and programs to businesses and the public. Mike’s work can be seen on television, in books, websites and of course in magazines.

Industry Snapshot

Maine’s breweries got the one-two-punch like all small businesses affected by COVID-19, particularly after Maine’s state mandate prevented bars and tasting rooms from opening until this past July. As we head into November, Maine will have entered Stage 4 of the Plan To Restart Maine’s Economy. Stage 4 anticipates a reopening date for indoor service for bars and tasting rooms of Monday, November 2, 2020. Some breweries are prepared to stay open even though the possibility for losses over the winter months still poses a real threat.

How Sebago handled the COVID setbacks

Sebago took a slow, patient approach to opening, keeping everyone on staff covered by their insurance, so that the employees didn’t have to pay it back. They took their time to look for best practices, and waited to see what other businesses were doing. They didn’t want to open unprepared or have customers come in and not like what they experienced or feel uncomfortable and back away. First, they trained staff how to do things differently in the COVID era, and even did some role-playing to get operations down before opening. For their efforts, they received tons of positive feedback from customers on how spacious and safe their pubs were.

Second, they focused on the well-being on their staff: they scheduled the right amount of managers and staff to handle visitor traffic and also allowed special time off so staff could regroup.

Third, they made a major menu option reduction, as, like most restaurants, they couldn’t carry inventory pre-COVID. To accomplish this, they had to close for almost four months and redesign the menu, which kept the classic menu items, but had to eliminate all discounts and happy hour and half-price apps because of thin margins in order to maximize revenue with limited open times. 

How they continue to look forward

Having high-quality beers and food and providing a safe and inviting atmosphere has been a successful plan.

But, making sure all best practices were in order to make their customers and staff feel safe and have an enjoyable experience is just as high as a priority these days.

Even though Sebago’s revenue is down about 50 percent, so far for 2020, they continue to work with their strengths, and cut out the drag, such as modifying how many days and hours they are open (eliminating Sunday and Monday)  and continue to maintain a streamlined level of revenue. 

Going forward into the fall/winter of 2020,  Kai Adams, VP and co-founder of Sebago urges quality control for Maine brewers. “It’s important to watch for factors that affect flavor quality, because poor quality beers can hurt a brewery who is struggling during this, and also affect Maine’s reputation of high standards of great craft beer.”

Adams also notes that “Packaging will be king this winter and every effort should be made to get that part right.” Sebago Brewing Co. has added a new 12-pack packaging line and labeler to now package short-run beers and he is excited that they continue to innovate to make a lot of fun and exciting beers.

Check out more of our Industry Snapshots on the craft brew, distilling and Maine outdoor industries as we #keepourspiritsupmaine

The west and main peaks of Tumbledown and Tumbledown Pond, as viewed from the Parker Ridge Trail

Hemmed in by the craggy alpine-like summits of Tumbledown Mountain and Little Jackson Mountain, Tumbledown Pond is easily one of the prettiest—and most popular—hiking destinations in Maine’s western mountains. Just west of the windswept tarn, Tumbledown’ s 700-foot south-facing cliffs fall away in dramatic fashion, adding to the beauty of allure of this high and wild place. 

Some 22,000 acres known as the Tumbledown Public Lands sprawl across the unorganized Township 6 North, a few miles northwest of the tiny village of Weld. The adjacent Mt. Blue State Park adds another 8,000 acres, making for a veritable bonanza of hiking possibilities on more than 15 miles of trails.

Dave Allen happily serves up a couple of great flights of brew at Tumbledown Brewing

Head for the Brook Trail trailhead on Byron Notch Road. Take the Little Jackson Connector, then climb via Parker Ridge Trail over open ledges yielding fabulous views of Webb Lake and Mt. Blue. From Tumbledown Pond, make an airy scramble over to the west peak of Tumbledown (3,068 feet) for views ranging from Old Blue to Saddleback and Abraham. Double back to the pond and return to the car by way of Brook Trail for a six and-a half-mile loop hike.

A few miles east of Farmington on U.S. Route 2 is the Eastside Mall shopping plaza, where Tumbledown Brewing has occupied a storefront since Matt Swan, and his wife, Meaghan, opened the place six summers ago. “We brew a little something for everybody,” said Swan, a homebrewer from way back, who, along with his assistant brewer, Dane Kaiser, produces a wide range of high-quality brews, eight of which can always be found on draught.

A flight of brews at Tumbledown Brewing

The flagship Tumbledown Red is a smooth, malty, easy-to-drink beer. Devil’s Hopyard, a well-balanced West Coast IPA, is a close second in popularity. Enjoy those brews and more in the cozy taproom, furnished with a few barrels and stools and a TV. In the summer, relax outside at the picnic tables.

A large print of Tumbledown Mountain, the brewery’s namesake, adorns one wall of the taproom. “Everyone around here knows Tumbledown, has hiked it or camped below it on Webb Lake. It’s a beautiful mountain.” Agreed.

Resources

Hike: Tumbledown Mountain and Little Jackson Weld, Maine

Brew: Tumbledown Brewing 207-491-9882

— 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.

As everybody is all too well aware, COVID-19 upended many of us this year, particularly in the publishing fields. While Maine Brew & Bev Guide and Activities Guide were unable to put out a physical issue in the spring/summer, we have been working on new digital models to adapt to the current situation, and have pushed forward with our fall issue. As Mainers, if we do our part by following the guidelines recommended by CDC and mandated by local businesses, we can safely continue to enjoy what we love to do and support businesses through our own state’s steady economic recovery.

Breweries, restaurants and tasting rooms have been hit particularly hard by the pandemic—and yet, people who live here and come to visit want to experience them the most. So what can we do to help them out? Maine is now requiring a statewide mask mandate. No matter what differing opinions are, it is respectful to every business to wear our masks, physically distance, sanitize and mind proper hygiene. Most importantly, these are real people under real duress. Have patience when going out, practice compliance with guidelines and have compassion for the employees and we all reap the benefits, namely getting back to enjoying the fun, relaxing experience of trying new beers, ciders, spirits and meads!

Everybody is doing what they can to stay afloat as we head into an uncertain fall; which is why we launched a special campaign this October—#keepourspiritsupmaine.

Throughout our 36 years in the business, we have always supported our breweries and distilleries, brew stores and ancillary businesses and we’re not about to stop now. So, stick with us, like and follow our Facebook, Twitter and Instagram pages and let’s all find ways to keep our spirits up. Because we’re Mainers—we can get through anything!

— Stanley J. Rintz, Publisher

As part of our campaign, #keepourspiritsupmaine we’re turning the interview process inside out and asking our freelance staff of Maine Brew & Bev Guide and Activities Guide of Maine what keeps them upbeat and resilient during the economic downturn caused by COVID-19 –and what they’re doing to stay happy, connected, and forward-thinking this fall.

Q: What is your freelance specialty and what do you do for Activities Guide / Maine Brew & Bev Guide?

Over the years, I’ve had the privilege to write a number of articles on Maine breweries and beers, as well as pieces on homebrewing. I’ve interviewed dozens of innovative Maine brewers who work tirelessly to push this industry forward and make this state a premier destination for craft beer. And I’ve drunk a lot (a lot!) of delicious beer along the way.

I’ve also written about Maine’s ski and fishing industries for Activity Maine. As we all know, perhaps only Maine’s natural landscape can rival the beer industry. This magazine has given me the opportunity to make hard turns on Maine ski mountains and search for trout in storied rivers to bring the experiences to life for readers.

Q: What is your favorite local Maine Craft Beverage?  

This is an evil question! But if it must be answered, I’m obsessed with Bunker Brewing’s Machine Czech Pilz. It’s a perfect homage to the Bohemian Pilsner.

Q: Personally, has COVID-19 experience changed your freelance work, and if so, in what way?

Like most freelance writers, work has dried up almost entirely for all the publications I write for. It has forced me to pivot away from freelance writing, which has been heartbreaking. While I can work on other writing and creative projects to keep my sanity, the freelance opportunities are scant in this current landscape.

Q: What do you do to keep your spirits up and stay resilient?

I’m a writer. So even when the work isn’t there for freelance beer or outdoor writing, I continue to write. As a novelist, I always have some story problem to dive into. And I’m obsessed with the craft of writing, so I keep my head down–I write. But I do pine for the days when I can get out into the Maine landscape and drink an inspiring ale or cast for pristine fish only to tell readers about it in our cherished magazines. 

Dave Patterson is a novelist, beer enthusiast, and lover of all things Maine. His debut novel, Soon the Light Will be Perfect, was released in 2019. 

As part of our campaign, #keepourspiritsupmaine we’re turning the interview process inside out and asking our freelance staff of Maine Brew & Bev Guide and Activities Guide of Maine what keeps them upbeat and resilient during the economic downturn caused by COVID-19 –and what they’re doing to stay happy, connected, and forward-thinking this fall.

Q: What is your freelance specialty and what do you do for Activities Guide / Maine Brew & Bev Guide? 

I am an artist focusing on painting, poetry, song, and movement. I receive great support and inspiration from nature, especially immersing myself in bodies of moving water and climbing cliffs. I assist Stan and the amazing team at Maine Brew & Bev Guide & Activities Guide as an art director.

Q: What is your favorite local Maine craft beverage? 

My favorite beverage is kombucha for the amazing health benefits!

Q: Personally, has COVID-19 experience changed your freelance work, and if so, in what way? 

This experience has definitely changed my life. The biggest change has been toward more and more understanding that I have got to do what my heart calls me to do. There is less and less ability for me to do things that I do not enjoy and feel inspired by. Sometimes, this means I have to stop doing graphic design work for a time. I feel that, ironically, as our freedoms are being restricted externally that within myself I am being freed from many of the beliefs and ideas that kept me doing things that did not bring me joy! It has also given me a deeper love for nature and a passion to protect it.

Q: What do you do to keep your spirits up and stay resilient? 

I paint, sing, walk in the wilds, dive in the waters, explore with friends and family, and consciously choose a path of happiness.

Experience Soul Path Art: Larissa Davis offers classes and coaching for creativity, insight, passion, transformation, growth, and a life lived with purpose.

The latest Fall edition is about to drop next week! A peek into the issue reveals: A spotlight on women and beer with The Pink Boots Society (Grains & Grit), delicious recipes for cooking with Maine Beer, a Hike & Brew on Tumbledown Mt., plus articles to keep you up-to-date within the industry! Get this new release DELIVERED right to your door by subscribing here: https://mainebrewguide.com/subscribe

Let’s #keepourspiritsupmaine

Sean Sullivan is one of the most knowledgable people in Maine’s craft beer industry. He’s the Executive Director of Maine Brewers’ Guild, a nonprofit organization dedicated to promoting and protecting the craft beer industry in Maine. Their mission is to keep Maine in the forefront of the craft beer revolution by offering high quality and creative diversity for the customer.

It doesn’t even need to be said that Maine’s economy has gone through a lot in 2020 and the collective hope is that things will eventually get better as we are more informed and better equipped, particularly if there is a resurgence in COVID-19 cases heading into the winter.

The good news is that Governor Mills announced that starting October 13 Maine has now entered Stage 4 of the Plan To Restart Maine’s Economy. Stage 4 increases limits on indoor seating to 50 percent capacity of permitted occupancy, or 100 people – whichever is fewer. Stage 4 also anticipates a reopening date for indoor service for bars and tasting rooms of Monday, November 2, 2020. To reopen for indoor service, these establishments must abide by the newly-posted COVID-19 Prevention Checklist for seated food and drink service, which is an update to the restaurant checklist. This now eases a few of the challenges that some breweries were having of not being able to visit indoor tasting rooms the next several months ahead.

“Maine brewers and beer fans have really helped us achieve our goal of making our state a world-class destination for craft beer, and that has positioned us well to weather the downturn,” said Sullivan. “At the same time, brewers have had to rethink how they get their beer to market and have had to shutter so many of the welcoming spaces that bring our community together and serve as the core of most Maine breweries businesses. As we look ahead, we’re focusing on maintaining that collaborative spirit that has attracted so many to our industry and preparing to safely welcome back customers to tasting rooms.”

Asked what keeps his spirits up during these times, he said, “Going for a run with a podcast that has nothing to do with current events.”

Check out more of our Industry Snapshots on the craft brew, distilling and Maine outdoor industries as we #keepourspiritsupmaine

Q: What is your freelance specialty and what do you do for Activities Guide / Maine Brew & Bev Guide?
A: I’m a contributing beer writer. I like to focus on not only who is making delicious beer, but also the history and stories behind our favorite styles.

Q: What is your favorite local Maine craft beverage?
A: Allagash’s River Trip. Every day, all day, and twice on Sundays. That beer is transcendent.

Q: Personally, has COVID-19 experience changed your freelance work, and if so, in what way?
A: My favorite part of my work is meeting with the people, brewers, the locations, and the faces behind our great fermentations statewide. Being stuck at home or simply unable to see these people eye-to-eye is not only challenging, it saddens me. Nothing makes me more joyous in my work than shaking a hand, a clap on the back, and hearty laughter over a libation. I miss the interactions and ability to exercise my extrovert nature.

Q: What do you do to keep your spirits up and stay resilient?
A: I homebrew – a lot. I research styles and read about craft. I try to absorb all I can about the art of brewing. And, while socially distanced, I like to talk to our venerated members of the beer community for their input and thoughts on where craft is and our responses to it. Although my social sphere has withdrawn considerably, I am nonetheless still reaching out to our community to stay connected and to support them. Maine breweries are an essential part of the ecosystem for the state on so many levels. I’m honored to wave their banners far and wide.

Matthew Brown is a Portland resident, a Certified Cicerone(SM), an avid homebrewer and a financial planner.