A chat with co-owner John Paul

Many breweries around the state and country have had to restructure staffing due to the pandemic affecting their normal operations. Lone Pine’s adjustments were to repurpose the roles of the tasting room staff and make calculated adjustments to their draft quantities. For tasting room service, they went to single-serve for customers and did not pour flights of beers to decrease sharing and increase safety.

At this point in 2020, Lone Pine has hired more people on staff this year as a whole. Among the new hires are a Director of Finance and HR. in April 2020, their tasting room deliveries were up 12% over 2019 due to the delivery business. However, sales volume dropped by 70%, but the average sale was up by 27% because people were buying more when going out to stock up on cans. On a whole, the business is up approximately 15% this year in gross sales.

For fall preparation at the Anderson Street location in Portland, they have expanded their outdoor section and deck space and added tower heaters to keep customers warm outside while socially distanced as well.

As for their winter outlook, they are hoping the best and embracing for the worst. In their six-month worst-case scenario outlook, they would go back to curbside pick up and delivery and adjust draft production accordingly.

As for other plans, Paul said, “We will keep innovating and putting out new beer varieties to accommodate a market that is driven by consumer willingness to explore new beers. While we’re a core-centric business, we want to give consumers something to look forward to as much as possible in these trying times.”

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

To our fans and followers: Soon, we will roll out a digital campaign called #keepourspiritsupmaine

This is all about keeping upbeat and resilient during the economic downturn we’ve all faced during COVID-19 and what we’re doing as Mainers to stay happy, connected, and forward-thinking this fall. Stay tuned for a roll-out of blogs and videos featuring leaders in the brewing, distilling, and outdoor industries.  

Despite the pandemic, Chris Morley, owner of Mason’s Brewing Co. in Brewer and his staff, have been going full steam ahead—staying on track with projects that were planned for 2020.

“At the end of the day there has to be a little pull, but not push, as the Maine economy is very fragile,” said Morley. “We are taking the steps necessary, following the new protocols and adapting while staying within our business’s means, to provide consumers with a good experience.”

Like many breweries, Mason’s has been in a constant state of expansion since opening its doors in 2016. In terms of structural improvements, they expanded their indoor seating capacity and utilized their outside decks to adapt to COVID-19’s social distancing mandate going into the colder months ahead.

Because they also have a restaurant license, they are able to have indoor guests. As it stands now, the spacious interior beer hall/restaurant seats 50 people, and the new function/dining room seats 35. As for outdoor seating, they have outfitted both decks with propane heaters and can accommodate up to 14 picnic tables.

You can take a virtual tour of their facility on their website masonsbrewingcompany.com/

Mason’s Brewing Co. is open seven days a week from 11 a.m. to 9:30 p.m. serving patrons draft beers, lunch, and dinner as well as offering curbside pick up and carhop for deliveries.

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

Microbrewery lures visitors who discover reasons to stay

The Lubec Brewing Company is located on Water Street, close to a number of other interesting places to visit.

Winter at the Lubec Brewing Company is pretty much the same as in the summer. “Except it’s a little colder and there’s a lot more snow,” quipped Gale White, who owns and runs the brewery with his wife, McGinley Jones.

White and Jones offer 23 different beers, all made from locally sourced organic ingredients. Among the customer favorites are Quoddy Head Red, a red ale that is among the brewery’s best sellers. Johnson Bay IPA is another favorite — and not one that the brewery offered originally when it opened several years ago.

“People would come in and say, ‘I’ll have your IPA,'” said White. So, he decided it was time to create one.

The name of an imperial black — Bailey’s First Mistake — pays tribute to local history and a sailor who ran his ship aground after getting drunk. White called it “very flavorful and robust,” adding, “I personally think that’s my best beer.”

Owner Gale White chats with customers Emily O’Neil and Tara Legris.

Lubec Brewing Company also makes its own sourdough pizza.

Situated at 41 S. Water St., the brewpub is located in the center of town. Visitors enter the front door into a large room, featuring both a traditional bar and dining tables. To the right is a comfy lounge with upholstered furniture. The stage is off to the left, positioned by a window so that the performers can be easily seen from everywhere inside. COVID-19 Update: Outdoor service is available in the adjacent beer garden Friday-Sunday in fair weather. Visit the brewery’s Facebook page for more information: Lubec Brewing Company

Lubec Brewing Co. opened in May 2014. White said he fell in love with the area while visiting and appreciated the fact that Maine embraced craft beer. He wasn’t the only one.

While Lubec Brewing is a popular stop on the Maine Beer Trail, many people end up staying longer than they planned due to the beauty of the area’s attractions.

A few nearby can’t-miss sites include:

McCurdy’s Smokehouse
Located across the street from the brewery, the McCurdy Smokehouse features a museum to the lost herring industry. Although it’s open only from May to October, visitors can enjoy an ocean view from the deck of the museum. From there, they can see Mulholland Point Lighthouse on Campobello Island, Canada, along with several quaint and rustic buildings that were each part of the herring operation in town.

Lost Fishermen’s Memorial

West Quoddy Lighthouse

Lost Fishermen’s Memorial
Step outside the brewery and walk down Water Street to the shore. To the right, you will see the Lost Fishermen’s Memorial, a magnificent granite sculpture bearing the names of local fishermen who died on the job. White you’re there, take in the ocean views, moored boats and the pier. You can also see the Mulholland Point Lighthouse from here.

West Quoddy Head Lighthouse
Located at 973 S. Lubec Road, the West Quoddy Lighthouse is approximately 1.5 miles from the brewery. Although the visitor center and gallery are closed due to COVID-19, visitors can still see the lighthouse. It is located adjacent to Quoddy Head State Park, which offers a network of trails near the lighthouse. The Coastal Trail, a four-mile round trip, takes hikers along the rocky coast and offers particularly nice ocean views from high above the water. The terrain is moderately challenging, with some steep and rocky sections.

Klondike Mountain Preserve
Take Route 189 out of Lubec to McFadden’s Variety Sore and turn right onto North Lubec Road. Continue for a mile and then look for the Klondike Mountain sign on your left at the top of the hill. Enjoy two trails, both less than a mile long. The Fowler’s Mill Pond Trail travels along the shoreline. The Klondike Mountain Trail takes hikers to two different summits featuring magnificent views. Klondike Mountain Preserve

Roosevelt Campobello International Park
Bring your passport and cross the bridge from Lubec into Canada to see the Roosevelt Campobello Island International Park, featuring Franklin D. Roosevelt’s summer home. Although the cottage and visitor center are closed from Columbus Day to mid-May, visitors can enjoy the grounds all year during daylight hours. The scenic island is also home to the Mulholland Point Lighthouse and the spectacular Head Harbor Light Station. The latter is inaccessible during high tide but, during low tide, weather permitting, visitors can walk across the channel for a closer look.

— Text and Photos: Johanna S. Billings. Johanna is an award-winning writer/photographer based in Steuben.

I’m a bourbon guy in the winter, but when the warm weather hits I’m all about the gin & tonic. The syrupy bitterness from the tonic water mixed with the piney sharpness from a well-crafted gin along with a touch of citrus from a lime wedge creates the quintessential summer cocktail.

With the craft distilling movement roaring along, Mainers have a myriad of choices when searching out an artfully crafted bottle of gin. On a warm day in early spring, I map out a day trip from Biddeford to Freeport in search of the perfect g&t made with Maine-crafted gin.

My first stop is ROUND TURN DISTILLING in the Pepperell Mill in Biddeford. The snug tasting room is equipped with a vintage console record player spinning a Tina Turner record on my visit. I love this place immediately.

At the white-tiled bar, owner and general manager, Kristina Hansen explains that their Bimini Gin was inspired by summer weather and juicy IPAs—the list of botanicals includes Mount Hood hops. Instead of being a piney juniper bomb, Bimini boasts big grapefruit notes.

The tasting room attendant mixes me up a g&t with Bimini Gin, Jack Rudy tonic, ice cubes and a lime wedge in a highball glass. With my first sublime sip, I get fruit-forward grapefruit notes with that iconic piney gin undercurrent from the juniper berries. This g&t is tropical and delicious.

Though I could stay all afternoon at Round Turn, I need to soldier on in my g&t pilgrimage. Next stop, SWEETGRASS WINERY & DISTILLERY‘s tasting room in Portland. Their distillery and tasting room in Union, Maine, is worth a day trip in itself, but today’s mission is about volume.

The Fore Street tasting room has an industrial vibe from the exposed brick walls and dark wood beams. I’m intrigued by their flagship spirit, Back River Gin, a London-style gin made with organic botanicals and Maine blueberries. Retail sales manager, Courtney Williamson, picks up on my hesitation about the blueberries, but assures me that the Maine-picked fruit adds a nuanced sweetness. First and foremost, Back River lets the juniper shine.

Though they don’t mix cocktails at the tasting room, Williamson pours a sample of Back River Gin with a side pour of Schweppes tonic water. I sip the gin neat and am hit with a gorgeous, fresh pine flavor from the juniper berries and other classic botanicals. After the juniper flavor settles, a refreshing sweetness from the blueberries hits the palate. I pour a little tonic into the gin sample, and enjoy the interplay of bitter tonic and piney, sweet gin. Back Cove Gin is a finely-crafted spirit with a slight Maine twist.

Sweetgrass Winery & Distillery

Heading up 295, my next stop is MAINE DISTILLERIES, LLC on Route 1 in Freeport. This distillery makes spirits from potatoes grown on Green Thumb Farms in Fryeburg. You don’t get more Maine than that.

The Cold River Traditional Gin has won a smattering of awards for its smooth, accessible flavor profile. Tasting room bartender, Erin Bertoni, explains that it’s a London-style dry gin—citrus-focused with an astringent underbelly of juniper.

Bertoni mixes up a g&t with ice cubes, gin, Schweppes tonic water and a lime wedge. I take a sip through the black straw and my insides melt into a summery euphoria. This is a clean gin with beautiful lemon peel and orange citrus flavors, and just the right amount of pine bite from the juniper berries. This is the perfect gateway gin. It’s complex, but doesn’t wallop the palate with pine.

Drifting to my last stop, I head into the heart of downtown Freeport to visit MAINE CRAFT DISTILLING’s satellite tasting room. Their Alchemy Dry Gin is crafted from Maine-grown barley and is triple-distilled using coriander, cardamom, lemon peel, almonds, and, of course, juniper berries.

The cozy, two floor tasting room boasts striking wood beams and handcrafted tables with soft lighting from Edison light bulbs. When I belly up to the bar, James Frydrych, the tasting room ambassador, explains that Alchemy has more body than most gins from the addition of almonds.

In a highball glass, he combines ice cubes, Alchemy Dry Gin, and Fever Tree tonic water, garnishing the rim with a lime wedge. There’s a bright floral aroma of citrus coming off the glass. I squeeze the lime wedge and drop it in. That first sip brings on lemon zest, big floral notes, all with an assertive herbal citrus presence from the cardamom and juniper. The Fever Tree tonic water gives a fresh bitterness to balance the bright aromatics from the gin.

This road trip taught me, above all, that each Maine distillery has its own distinct voice when it comes to gin. Branch out and try them all in a gin & tonic this summer on a day trip up and down the state or simply as you sway in a hammock in your own backyard.

— Text & Photos: Dave Patterson. Dave is a freelance writer, and author of Soon the Light Will be Perfect.

A short hike off Route 302 in Fryeburg, Jockey Cap looks down on the Saco River valley and the Fryeburg area. In the 1930s, the hill was briefly a ski area — and home to Maine’s first rope tow — but has since found a second life as a family hiking destination. From a trailhead behind Quinn’s Jockey Cap Motel and Country Store, the trail quickly climbs 200 feet over rocks and roots to the summit. The quarter-mile climb from the parking lot to the peak is steep, but not terribly taxing —  most hikers can probably make a round trip in less than a half hour, without breaking a sweat. The reward at the summit (beyond the panoramic view from nearby Sebago Lake to farther Grafton Notch and Mount Washington) is the spectacular Peary monument. With a large metal compass dedicated to Arctic explorer Robert E. Peary, the monument details all the surrounding landmarks in striking profile.

It’s easy to find your way to Saco River Brewing from Jockey Cap, as the brewery is literally across the street from the trailhead. Tucked behind the Two Black Dogs Country Pub and steps from the namesake Saco River, the brewery opened in 2016. The small tasting room and brewery, built out from an old metal fabrication shop, maintains the industrial feel, with concrete floors and a poured concrete bar painted with an approximation of the Saco River. A red Old Town canoe hangs over the bar and a glass wall holds the ever-changing tap list (offering a window into the brewery). Visible just beyond the wall is a barrel —  filled with beer, natch — and the production portion of the brewery. Still in operation in the foreground is a small, one-barrel pilot system, where owner Mason Irish can brew small batches of beer to serve at the brewery.

Resources

Hike: Jockey Cap Glacial Erratic, Fryeburg, Maine

Brew: Saco River Brewing 207-256-3028. For Tasting Room hours of operation, consult our Tasting Room Directory.

— Text & Photo: Josh Christie. Josh is the author of a number of books on beer and the Maine outdoors, as well as co-owner of Print: A Bookstore in Portland, Maine.

Aronia, Portersfield Cider.

By Josh Christie

Deep red and packaged in a handsome swingtop bottle, Portersfield Cider’s Aronia is a sterling replacement for wine on your dinner table. Starting with a blend of some of the 225+ varieties of apples grown on Portersfield’s Pownal property, Aronia is then augmented with elderberry and tart aronia juices. The result is a dry, bright, rich cider that recalls rosé and pairs well with tons of different foods.  www.portersfieldcider.com

Blueberry Soda, Maine Root.

By Kate Cone

Mainers never tire of local wild blueberries, vaccinium angustifolium. Native to Maine, they are the official state fruit. They’re in pie, beer, jellies and jams, barbeque sauce and, now—soda. 

On the palette, Maine Root’s blueberry soda has the tart and sweet pop of blueberries off the bush, and a note of Concord grape. It’s sweet, but not cloying and highly drinkable. It can take the place at the table, or the bar or tasting room with the best alcohol-free drinks available. Perfect for kids if you have them along, or abstaining adults, Maine Root hits the mark for a luscious zero-ABV drink. www.maineroot.com

Chaga Chai Kombucha, Urban Farm Fermentory.

By Dave Patterson

Brimming with chai spices, lively probiotics, and a subtle tart bite, Chaga Chai Kombucha is great cool weather libation. The first sip offers notes of fresh cinnamon and soft vinegar undertones indicative of kombucha. The use of wild foraged chaga mushrooms from Maine imparts a refined earthiness that warms the palate. The spicy flavors of this kombucha are reminiscent of orchard-fresh apple cider. If you’re looking for an outside-the-box fermented beverage, reach for a bottle of Chaga Chai Kombucha. www.fermentory.com

The Bethel Hill Common

Situated along a placid stretch of the Androscoggin River, where the rugged peaks of the Mahoosuc Range meet the White Mountains, it’s easy to understand why the historic town of Bethel is often referred to as “Maine’s most beautiful mountain village.” Outdoor enthusiasts know Bethel as a hub for adventurous pursuits such as hiking, paddling, mountain biking and skiing. Add locally-brewed craft beer to the list for that all-important post-activity thirst quenching.

For a good look around the village of Bethel, take the self-guided walking tour developed by the Bethel Historical Society. The walk visits 39 sites and structures of architectural and historical significance dating from 1774 to the 1920s. The two-mile tree-lined loop is an easy stroll that just so happens to pass right by Steam Mill Brewing on Mechanic Street, adjacent to a lovely little green that features a 1908 civil war monument.

Start your walk on Broad Street at the 1821 O’Neil Robinson House, which is home to the Bethel Historical Society and looks across to Bethel Hill Common. Weave your way through town to visit a wonderful array of homes and inns, churches and commons that define this charming community. Settled in 1768 as “Sudbury” by the original grantees from Sudbury, Massachusetts, the village was incorporated as “Bethel” in 1796.

Scott Fraser pours a flight of brews at Steam Mill Brewing. Photo: Carey Kish

After your tour, double back to Steam Mill Brewing for a refreshing pint or two. Owned and operated by Brent and Lori Angevine and Scott and Koral Fraser, the brewery takes its name from the Steam Mill section of town—the location of an old steam mill in the mid-1900s—and the neighborhood where Scott and Brent started their homebrewing endeavors after college. Jobs and families put the pair’s dream of their own brewery on hold for a couple decades, but in 2016, the two got serious again, and in 2018 they finally opened their Bethel brewery.

The Steam Mill taproom is a warm, inviting space with a handful of high-top tables and chairs. Scott or Brent is usually on hand to pour any of at least a half-dozen brews, all produced with locally-sourced ingredients, and each with names inspired by local landmarks such as Paradise Perle, Intervale Ale, Alder River Red Ale, Whitecap Blueberry, Pine Hill Porter, Mollyockett IPA and Screw Auger Stout. Relax and enjoy.

RESOURCES

Hike: Bethel Historical Society (walking tour map and guide) bethelhistorical.org 

Brew: Steam Mill Brewing www.steammillbrew.com

— 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.

See why this Central Maine nook is the new hot bed for craft beer and tourism.

The cities of Augusta, Hallowell and Gardiner lie along the shore of the mighty Kennebec River, just shy of an hour, by car, north of Portland. Though the three cities have been through some hard times in the past decades, their economies were once thriving. Industries like quarrying, ice harvesting and shipbuilding, among many others, allowed the people who lived there to prosper. Like many Maine towns and cities that set up mills and factories on the state’s rivers, competition and advanced technologies eventually brought the closing of those businesses.

Photo: Courtesy of The Liberal Cup

And those communities languished. But things are turning around. And among the most exciting categories of rejuvenation is the new growth of brewpubs and other businesses associated with the food and beverage industry. Yes, ice harvesting is gone, but beer, wine and spirits are flowing through this trinity of Maine towns as strongly as the Kennebec current.

Depending on which direction you’re starting from if you’re taking a day trip to this region, begin at one end and work your way up or down the two-lane state road that connects the three cities. In fact, if you want some exercise and a dose of nature, park your car and walk the length of the Kennebec Rail Trail, a paved walking and biking path that runs from Gardiner all the way up to Augusta, along the river. Watch water birds duck and wing their way along the Kennebec and the occasional kayakers glide over the water while you work your way to 10,000 steps. Dip into the businesses that are now keeping the visitors and residents filled with great food and drink, get back on the trail and keep walking.

Two friends decided to start brewing beer seriously and that is how Two Gramps Brewing got its start. Garnering rave reviews from its happy customers, this brewpub brings to Gardiner its first brewery, possibly in history, but at least since Prohibition ended. With eight taps of regulars and some rotation, Two Gramps hits all of the notes. For IPA lovers there’s Jax Buck Double IPA, crafted with quality grain grown at Bucks Farm in Mapleton, Maine (IBU 66 ABV 7.7%). If you’re new at trying craft beer, a “gateway” brew could be Sun Up Ale, an American Pale Ale, (IBU 34 ABV 4.8%) which they tout as their “lightest, refreshing lager with a crisp taste.” What are you going to have with those beers? Burgers are their specialty, but you can graze their appetizer menu with a few different renditions of Tater Tots. Salads, a signature seafood “burger” and other umami-loves-beer items are also there for the choosing. [Note: Two Gramps Brewing is now Blind Pig Tavern]

Photo courtesy of Bateau Brewing Company

A few doors down is Mainiac Brewing Supply. If you’re not yet a home brewer, owner Rick McCormick will tell you: “If you can make a box of macaroni and cheese, you can brew a batch of beer.” His store contains every ingredient for a delicious, crisp golden pale ale or a hoppy, hazy New England IPA. And with summer advancing, those luscious styles are a must for the buttery lobster rolls, piping hot steamers and other fish plucked from the Atlantic. Okay, let’s not forget beer styles that go with blue-cheese burgers and even mustard-covered Fenway Franks. [Note: Rick recently closed Mainiac Brewing Supply in order to open Jokers & Rogues Brewing]

Bateau Brewing, at 149 Water Street in Gardiner, is well worth a visit to sample their brews and see how they recently transformed a 19th century mercantile building on Water Street into a 21st century craft brewery and tasting room.

Back on the road, head a bit north to Farmingdale, which sits snug between Gardiner and Hallowell. There, you’ll find the Cobbossee Beverage Shop with its many offerings in wine, beer, local coffee and local meats/eggs. The shop boasts the biggest selection of beers and wines in the area with special attention to the various Maine craft breweries. Organized by beer types and by the various brewers, you can easily find your new favorite. Step into their walk-in, chilled “beer cave,” and take your pick of six-packs, four-packs, or whatever your heart desires. Owners Ed and Deb will be happy to guide you to your new favorite wine or beer and their customer service will have you back on a regular basis (or maybe it is their new beagle pup, Bates that keeps you coming back).

Soldier on to Hallowell, where you can do some antiquing and book browsing, eat some ice cream by the river, or dip into The Liberal Cup for house-made brews and pub food. Celebrating its 18th year, owner Geoff Houghton opened this brewpub because he’d fallen in love with the country pubs he had visited as a teen in England. All the food is house-made and their up-to-date website posts the menu each day. Try the beer-cheddar soup, then move on to entrées such as Drunken Pot Roast or Not Your Momma’s Meatloaf. Eight taps feature “approachable session ales,” with a few stronger exceptions. And 20 ounce “pints” let you know why the name is the “Liberal” Cup. Liberal with the beer; ample portions of food.

If you’re doing the Rail Trail, keep walking northward to Maine’s capital, Augusta. Weekdays, the city is packed with traffic. But on weekends, Augusta is relatively quiet, allowing more elbow room at the bar at the Black and Tan Pub. Dying for Irish beer and filling food? Quench both appetite and thirst with a cold Guinness and some shepherd’s pie, a Scottish egg, Irish nachos (okay, you know you love those potato skins filled with cheese and toppings). They even have a kids’ menu here, and welcome families and groups. There are some local beers on tap, but the focus here is the Irish ambiance. Order from a menu of beers from Ireland, England and Scotland and tipple some of the 11 Irish whiskeys.

A short drive from Augusta is Monmouth, Maine and it’s worth the drive to welcome the relatively new Grateful Grain Brewpub. People are raving about The Experience, their New England IPA, “ a well-rounded, double dry-hopped New England Style IPA packed with five pounds of hops per barrel.” Open only on weekends (for now), the beers on tap in April were Camp Road, The Experience, Dragin Magick and Jacob’s Ladder. Check their Facebook page for updates of the beer menu. When they opened in December, 2017, they sold out of their beer in nine hours. With a rustic wood interior and live music on many weekends, the tasting rooms is very inviting. The owners encourage people to bring food in. With the way things go, though, some type of food will surely be on offer in the future.

The demise of mills and Prohibition dampened the industry in this region, but with the current and continuing popularity of craft beer and great food, the Kennebec Valley is booming once more.

Text: Kate Cone. Kate is the author of What’s Brewing in New England: A Guide to Brewpubs and Craft Breweries. She cooks with beer frequently at her home in Waterville, Maine.

The Skinny: Brewery Extrava opened a craft brewery and tasting room at 66 Cove Street in the East Bayside neighborhood this past summer. Combining the entrepreneurship of Joe and his wife, Charlene, with respected brewmaster Michael LaCharite, the new brewery focuses on variations of Belgian and other European beer styles. It took a lot of work to put the vision together, not only for the beer itself, but also for the 1,000-foot rustic tasting room which abuts the brew house. Extrava means “arising out of a journey.” Here’s how they did it.

Brew Guide: How long did it take from “Hey, maybe we should open a brewery” to your first day you opened the doors open to the public?

Doherty: I’d say a little less than a year. My wife and I had been talking about it for some time, and took a trip to Europe to decide if we wanted to open a brewery. There’s great beer culture there. We were able to talk with several brewery owners and research some of the beer styles we hoped to focus on.

Brew Guide: Beyond the concept, when you began to do the build out, how did you know which contractors and tradespeople to use?

Brewery Extrava’s ownership team Joe Doherty and brewing industry veteran Michael LaCharite.

Doherty: It was a combination of Michael’s experience in the industry as well as talking with other brewery owners who’d been through the process. It was a lot of decisions. Where do we source the equipment? Who is experienced with installing it? What contractors do we use? But being part of the craft brewery industry in Maine where you’ve got 150 breweries, we all talk to one another and you’ve got the Maine Brewers Guild as a resource as well.

Brew Guide: Apart from the build out and equipment decisions, there are a lot of other considerations to realize your vision. What kind of artists and craftspeople did you hire to execute your vision?

Doherty: It took a lot of creative and talented people, most of whom are from the Portland area, to translate our vision. For example, we worked with an artist, Jared Goullette, a Maine College of Art grad. We found Jared because he happened to be working on Urban Farm Fermentory’s building. Initially, we were talking to him about branding and ended up hiring him to paint our mural. And we also worked with Tim Hill, of Tim Hill Fine Woodworking. He helped us create a vision for the tasting room and then installed the wood elements within the space including the majority of tables and benches. But, before a can of paint was purchased or a single piece of wood was cut, there were dozens of hours spent working and reworking concepts. And they were all just as invested in our success as we were; they took great pride in what they contributed to the overall project.

Brew Guide: We all know branding is crucial, but what about marketing? Do it yourself or hire someone?

Doherty: We weren’t in a position to hire a marketing firm or dedicated in-house staff. We looked for freelancers, web developers and graphic designers within our budget. They helped us refine our plan and then largely it was up to us to execute the plan. Fortunately we have developed local relationships to continue to help us with branding and social media.

Brew Guide: What advice do you have for people who have a dream of opening a brewery in Maine after everything you’ve gone through?

Doherty: We’ve had lots of fun over the past year along with a ton of learning, hard work and overcoming challenges. I think one of the traps a new brewery can fall into is being overly focused on the beer and not taking into consideration all of the other knowledge and skills required to get up and running. Do your research; spend lots of time building detailed plans. Reach out to brewery owners. Ask about their experiences, what they’ve learned. It’s a really collaborative industry—people will help you.

www.breweryextrava.com

Ask yourself three questions:

1) Am I willing to run a little bit?

2) Am I willing to drink more than a bit?

3) Am I ready to throw my inhibitions to the wind?

If you answered “yes” to all three, then you should join the International Hash House Harriers (H3), who have a chapter in Portland. Running while drinking isn’t the norm for most people, but the H3 aren’t concerned about what’s considered normal. In fact, breaking free from reality for a few hours is what drives them.

I had the chance to hash once in South Portland from Foulmouthed Brewery with the Knightvillians H3 about two years ago, and it was very clear that it wasn’t your typical pub run. One member had marked points of interest and clues with chalk and flour, and the group set forth to figure out the way. It wasn’t your typical “follow this trail” or “street loop” run that avoids obstacles. We ran through slushy patches of snow in the woods, through busy intersections, and around buildings to get to the beer.

With more than 2,000 members in 185 countries, the International Hash House Harriers have quite a history. “Harrier” comes from a game that English boys would play in the 1800s, consisting of two groups—the hounds and the hares. The “hares” would leave a paper trail for the “hounds” to chase them. Since adults wanted to have fun too no matter the century, adult sport clubs soon formed, some calling themselves “harriers.”

The international drinking club with a running problem formed in modern-day Malaysia by a bunch of spunky English expats in December of 1938 who needed to run off their weekend hangovers on Mondays. Already in the harrier sport, accountant Albert Gispert is credited for founding the organization. The local governments required registration for the club, and Gispert named it after their nasty chow hall, or their “Hash House.” In 1938, their charter listed:

• To promote physical fitness among our members
• To get rid of weekend hangovers
• To acquire a good thirst and to satisfy it in beer
• To persuade the older members that they are not as old as they feel

A nine-year member and worldly hasher of the Hash House Harriers, “Speed Wanker” (his hashing nickname) said, “We’re different from running clubs, because we’re not a running club. We run incidentally to find beer in the most expeditious manner possible—whether that’s by sprinting through Portland’s Old Port, swimming across the Presumpscot River, slogging through bogs, crawling through drainage pipes, or climbing fire escapes.”

Wet My Bristle, another hasher, said, “I was skeptical at first because I didn’t really understand it; there’s a lot of lingo and ritual involved that can seem like a bit much to a newcomer. But it was pretty obvious from day one that nothing really beats hashing for adding a hint of madcap adventure to your life.” On her first hash in July of 2013, Wet My Bristle downed some pre-mixed 7 and 7s in the woods. Sometimes the hashes can be as creative as a Zelda-themed course where one could smash pots with swords along the way. Almost seven years later, Wet My Bristle can’t imagine a world without hashing. “This community has been a real source of love and support for me, and it’s a big part of what makes Portland home,” she said.

In 2019 throughout Portland, hashers still possess that good thirst for beer, along with a grand sense of humor and adventure. The Knightvillians H3 run out of Foulmouthed Brewery every Thursday at 6:30 p.m. The PorMeH3 clan runs on Saturdays at varying times along more intricate trails. The “hare” of the hash determines the course, knowing how long and what adventures lie ahead. Speedwanker said, “We step out of that pub having no clue what we’re in for, just trusting that it’ll be a good time and we’ll take care of each other.”

Wet My Bristle said, “Hashing is the best drunk adventure you’ve ever had. It happens every weekend, and any day I’m outside running around with my friends is pretty much the best day ever.”

— Text: John Breerwood. John works as an English teacher at Lewiston High School and has worked previously as a brewer for Abita Brewing and Shipyard Brewing.

Where to find craft beverages in Maine and New England

We at Maine Brew & Bev Guide have always hoped this day would come. We used to have to wait in long lines, but now you can pop into a craft beer and beverage store and readily pick up popular, freshly released craft offerings from around Maine and New England. As breweries grow and increase their productions, the lines are getting shorter every week.

The choices of quality fresh beers, local wines and specialty spirits are staggering. As the number of Maine breweries, distilleries, wineries, cideries, and meaderies continues to grow, the more help we need navigating the expanding landscape and advice to help find that next favorite beverage.

Knowledgeable assistance at the Bier Cellar

Here we have consolidated information from our craft beer and beverage store partners to present you with 5 reasons you should visit your locally owned craft beer and beverage store:

1. The level of help and staff knowledge is outstanding. If you ask the staff which beverages are comparable to styles you currently enjoy, you will get a complete run down of options based on what nuances you like and do not like.
2. Massive selection to choose from whether you are into limited local releases or large national brands.
3. Try before you buy. Check schedules for a Maine/New England representative who brings several of their latest and freshest beverages to sample and you can ask questions before taking some home.
4. Great prices, as well as discount and loyalty programs can save you money.
5. Cool merchandise and novelties for gifts or to bring your consumption experience to the next level. 
6. Now, based on what city or town you are in, visit these outstanding craft beer and beverage store partners to see what makes each one unique. See the store directory below.

CENTRAL MAINE REGION

At Damon’s Beverage and Redemption: The Damon Family has been proudly serving Maine for almost 4 decades. Currently with 4 locations in Bangor, Waterville, Skowhegan and Augusta. With over 2000 labels of beer, 3000+ labels of wine, and 2600 labels of liquor in just the Bangor store alone, they have more than enough for everyone. If you are looking for hard-to-find and limited selections on beer wine and spirits, just ask the loyal staff at any location and they will hunt it down and order it for you. Also, check out their Select Bourbon Barrel program where they choose top of the line bourbons and offer selections never offered before in the state.

Planning a wedding or event? They can help you with beer and wine or specialty cocktails, including how much to order. Take advantage of discount packages on beer and wine for large events and free delivery to a wide footprint around central Maine.

Want samples? Visit Damon’s Beverage websites and Facebook pages to see their schedule of in store tastings for breweries and beverage makers from all over Maine and New England.

Got returnables? Damon’s sparkling clean redemption centers will actually make you look forward to redeeming your empty bottles. Their staff will count your returnables and have you on your way before you can say, “this doesn’t smell like most redemption centers. How do they do that?” See ad on page 1 of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

GREATER LEWISTON-AUBURN REGION

Locally owned and operated, Roopers Beverage and Redemption has been serving up an impressive selection of quality beer, wine, spirits, and tobacco products since 1992. With six locations throughout Lewiston, Auburn, and Oxford, as well as wholesale distribution service, their enthusiastic staff, wide variety of libations, and great prices make restocking your beverages convenient and fun.

Whether you’re looking for an everyday favorite, a hard-to-find mixer or need to place a special order—Roopers can help. Need to restock your bar or expand your drink offerings at your restaurant? They’ve got you covered there, too. Open 365 days a year, the party starts with Roopers. See ad on inside back cover of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

NAPLES

The Umbrella Factory Outlet (U.F.O.)  is located in the Shop ‘n Save shopping center on the corner of Routes 302 and 35 in Naples. They offer over 2500 square feet of liquor, wine and craft beer choices. It is an agency liquor store, offering over 1700 liquor, 1800 wine, 800 craft beer, 180 nips/pints and 150 cider selections. From hard apple cider to seasonal brews, you’ll find them here. This remarkable store not only offers discount beverages but also great prices on cigarettes, cigars and tobacco products. Labeled the “Wine Capital of Maine” the store expanded in 2015 to add the Craft Beer Runway, which leads to the Lost Moose Campground tasting center where wine and beer tastings are held. See ad on page 27 of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

One of the many novelty displays at JD’s Package Store in Waterboro

PORTLAND

R.S.V.P.  Discount Beverage, on Forest Avenue in Portland, stocks the latest beers from local Maine and New England breweries, and from as far as Belgium for Belgian ales made by Trappist monks. Featuring hard cider, wine and spirits, RSVP always has the adult beverage you want. See ad page 18 of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

SCARBOROUGH

Perk’s Beer and Beverage’s goal is to carry the products that match their customers’ taste and style. From Bissell, Definitive, and Goodfire to traditional imports and domestics, they are sure to carry something to please every customer.

Perk’s also has a wide array of fine wines from across the world, with a selection as beautiful as the wines themselves and is conveniently located off exit 42 in Scarborough, in the Cabela’s plaza. For updates on new arrivals and tasting events, follow them on Facebook and Instagram. As a verified venue on Untappd, you can see their entire beer inventory along with new items that are coming in each week. See ad page 10 of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

WATERBORO

JD’s Package Store & Redemption located on Route 5 in East Waterboro, is a family-owned and operated, first-class “package store” offering a fantastic selection of craft beer, hard ciders, wine and liquor. With over 30 cooler doors devoted to craft beer, plus a Beer Cave, your options for local and national brews and spirits are limitless. JD’s takes pride to ensure they carry all the latest, freshest and seasonal beers available. They also take special requests and keg orders. What most people don’t expect when they walk into JD’s, are the unique gift displays that are thoughtfully arranged throughout the store. For information on spirits and specialty food tastings visit and like them on Facebook. JD’s is definitely keeping you in good spirits 365 days a year, seven days a week. See on page 33 of the Maine Brew & Bev Guide 2019 Fall/Winter issue.

WELLS

Tully’s Beer and Wine’s mission is to expose the world of specialty beer and great wine to the residents and visitors of southern Maine and beyond. Tully’s prides itself on service, selection, and product knowledge. They also sport a mighty fine wine selection, six humidors of premium cigars and a huge selection of home brew supplies.

This state can be overlooked sometimes given our geographic location or woodsy essence, but Maine is no longer a place where the beer is an untapped resource. More than 20 new Maine breweries opened over the past year, and there’s no sign of stopping. Smaller communities are joining the brew scene, all contributing something unique to the craft. Here are two of the newest.

Stars and Stripes, Freeport

www.starsstripesbrewing.com

Stars and Stripes Brewing, a veteran-owned craft brewery, opened last November. Though Brad and Nancy Nadeau had hoped to open the brewery sooner, they decided it was only fitting to celebrate Veteran’s Day with their grand opening. “Our anniversary will always be on Veteran’s Day, so that works out quite well,” said Brad. As a homebrewer, Brad kept upgrading his brewing equipment until an unforeseen opportunity presented itself. The couple had set some money aside to have someone pave their driveway; however, he never showed up. Instead, Brad purchased three brew vessels for sale online at a comparable price, making their dreams to own a brewery a reality.

An Operation Iraqi Freedom veteran, Brad Nadeau wanted his brewery to have significant meaning, so he combined his passion for craft beer and his compassion for his fellow servicemen. “I had a vision about how it would look,” he said, adding, “but, we also didn’t want to alienate non-military members. The atmosphere does not have an overpowering military presence.”

Though they don’t offer military discounts to patrons, Stars and Stripes donates a portion of their profits to various veterans’ organizations. They proudly take part in several initiatives that help their military community, such as The Summit Project to honor Maine’s fallen heroes and Toys for Tots. Boots2Roots, a military transition assistance program, often has meetings at the brewery. They do offer a reserved parking spot for Purple Heart recipients, a nice touch to show their appreciation. They also offer a tasty seasonal black IPA to raise money to help suicide prevention for the Kill22 project.

As for beers, they have something for everyone. One of their flagships, the Semper FI-PA, is a West-Coast Style IPA that resides on the bitter/clean side of the IPA spectrum. However, for the juicy/hazy crowd, they offer the Ooh-Rah! IPA. Nancy Nadeau is the creative mind behind its military centric names, such as the Platoon Pale Ale and Warriors Wheat.

The brewery itself has a pond-side deck and a spacious taproom for when the chill sets in. Most of the furniture and interiors are handmade by Brad Nadeau. For families, Stars and Stripes has a “kid’s corner” to give the children a place to congregate while the parents have their own playtime.

Tattooed Dad Brewing Co., Jackson

tattooeddadbrewingco.com

Another new Maine brewer aligned two passions when Tattooed Dad Brewing Co. officially opened this past April. As you would expect from the name, owner Cody Tibbetts has several tattoos, and his boys originally devised the brewery’s theme, so that each beer correlates with a tattoo that their dad has. Each beer/tattoo lends insight to what Jenny and Cody Tibbetts value. “After starting the brewery, the tattoos have even more meaning,” Cody said.

They offer the spectrum of beers, from stout to wheat. The Wa ‘Chout Stout, rich and a robust at 9%, is based on the Pemaquid Lighthouse where the couple were married. The Two Moose Pale Ale is a tribute to his two sons who both have “Moose” as nicknames. The Dog Paw Brown Ale, very roasty in character, is in honor of their beloved dog that passed away. The Drums n’ Roses IPA is very dry and malty, and shows his musical talents as a drummer. The Hopsleeve IPA is of the juicy and hazy variety, and Tibbetts’s friend grows the hops in his garden. The Winged Wheel Wheat Ale, their most popular beer, is very crisp and clean.

Nestled in a wooded corner in Jackson, Maine, Tattooed Dad Brewing Co. is located in Jenny and Cody Tibbetts’ old converted shed. The taproom space is cozy and intimate with a few tables. The wooden bar and hand-painted mural adds to the place’s charm. Their neighbor hand-carved the tap handles and etched the beer glasses. Operating a half-barrel brewhouse, Cody brews twice per week, while working as a carpenter and as a motorcycle mechanic. Jenny works in a local elementary school as well.

Enjoying the outside space at Tattooed Dad Brewing is a must, even when the weather gets chilly. The covered-patio with picnic tables makes for a great getaway. They have live music once per month until October, since space inside is limited. As of now, they are open Friday and Saturday from 3 to 7 p.m., and on Sunday from 1 to 5 p.m.

When asked if he would get more tattoos with the expansion of different beers, Cody said, “My tattoos range somewhere between therapy and addiction. My tattoo artist is a friend and we barter motorcycle maintenance for tattoos. So, I foresee there will be more to come.”

— Text & Photos: John Breerwood.

MAINE BREWERIES 2019

These other breweries also opened in Maine in 2019.
Tasting room hours are listed in our Tasting Room Directory.

• 207 Beer Company (Brewer)
• Ambition Brewing (Wilton)
• Bateau Brewery (Gardiner)
• Batson River Brewing & Distilling (Kennebunkport)
• Black Pug Brewing (Brunswick)
• Birchwood Brewing (Gray)
• Blaze Brewing (Camden)
• Brewery Extrava (Portland)
• Fluvial Brewing LLC (Harrison)
• Footbridge Brewery (Boothbay Harbor)
• Frosty Bottom Brewing (Swanville)
• Liberator Brewing (Rockland)
• Nu Brewery (New Gloucester)
• Root Wild Kombucha (Portland)
• Sasanoa Brewing (Westport)
• Side by Each Brewing (Auburn)
• Van der Brew (Winthrop)
• Waterman Beach Brewery (South Thomaston)
• XOTA Brewing Company (Waterboro)

Mushrooms—they’re in your tea and coffee and they’ve been in your stir fry for a long time. In recent years they’re even in face cream and shampoo.  But putting mushrooms in your beer?

Russ Cohen is a wild edibles expert based in Arlington, Massachusetts. Above he holds burdock root, which is used in Asian cooking and has many health benefits.

In the beginning, as in “The Beginning,” there were only wild things available to make the fermented drinks our forebears concocted. (Those Cro-Magnon folks were not as daft as they’re made out to be.) Wild fruit, berries, fungi, tree bark, tree tips, resins, honey—all were fair game for flavoring those ancient fermented beverages. 

Take fungi, for example. For centuries, mushrooms have been used for medicinal purposes, each type having a particular purpose, e.g, turkey tail, a polypore mushroom found throughout the world, is prescribed in Japan as an effective anti-cancer drug. Chaga, another fungi, is a black mass that grows in cold climates, primarily on birch trees. It’s loaded with antioxidants and has been lab tested to have numerous benefits.

In your beer, however, Chaga’s health benefits may or may not survive the brewing process, but it adds a lot of flavor.

Here, we let Tom Madden, co-owner and brewer at Lone Pine Brewing Company in Portland and Gorham tell his story.

“We defer to the experts for the actual foraging, so North Spore Mushrooms in Westbrook finds the Chaga we brew into our Chaga Stout,” said Madden. Clocking in at 8% ABV, this stout is also fueled with antioxidants and vanilla and spice flavor notes. “If you know what Chaga tastes like, you’ll recognize it,” he said. “We premiered Chaga Stout in 2016 at the Black Fly Brewfest. People in Houlton were interested in foraging and they were already familiar with Chaga. It’s still one of our most popular beers.”

Up Munjoy Hill from Lone Pine is Root Wild Kombucha. Owner and brewer Reid Emmerich also forages for ingredients to enhance his ‘booch.’

“I use local ingredients all the time: Rosa rugosa—the lovely roses you see along the beach—are super floral, beautiful,” he said. Rose hips, which appear on those Rosa rugosa hedges are also used in brewing, adding Vitamin C and more antioxidants. “A woman came into Root Wild once and invited me to take all the elderberries growing in her yard,” said Emmerich. “She knew what they were and hated to have them go to waste.”

Emmerich grew up loving the outdoors, studied environmental science and eventually became a guide. “I love that this connects people to the land,” he said. “That woman with the elderberries and another guy who had a peach tree in his yard: that they cared enough to find me, asking if I’d have a use for them.”

Other wild things Emmerich uses in his kombucha are rhubarb, pine, bayberry, juniper berries, even purple shiso, an ornamental, edible green that is in the mint family and adorns many a plate of sashimi. “Get to the tasting room,” Emmerich urged. “That’s where you can sample all the flavors of foraging.”

If you want to do some foraging for yourself, there are a number of classes in Maine. Wild Seed Project in Portland sponsored a Wild Edibles Walk last June with expert Russ Cohen of Arlington, Massachusetts. The Viles Arboretum campus served as the location for this two-hour walk, where Cohen stopped frequently to pull up a plant and display its roots, and pull leaves down from a tree to taste them. With 45 years of experience, an expert like Cohen can help you learn to identify the hundreds if not thousands of plant species growing right around you, in a meadow that abuts your land, or even your own backyard. By simply looking around, you might find watercress, good for soothing coughs, curly dock, with its digestive properties, or dandelion greens to detoxify your liver. It’s all waiting, ripe for the picking. Just make sure you are trained properly to identify each plant before tasting.

Get more information on foraging

– Contact Russ Cohen: eatwild@rcn.com or 781-646-7489

– Search Facebook for foraging events such as Pineland Farm for mushroom foraging

– Maine Mycological Association hosts several forays a year for members. It’s $10 for a membership; well worth it to get true expert teachers www.mainelymushrooms.org. 

— Text & Photos: Kate Cone. Kate is the author of What’s Brewing in New England: A Guide to Brewpubs and Craft Breweries (Downeast Books, 1997 and 2016). She loves finding all the wild things.

If you are looking to mix fun outdoor activities with must-stop local eats fit for the Food Network, while sampling some of Maine’s finest craft beverages, Farmington & Wilton will scratch that itch.

This up-and-coming area now boasts two cutting-edge craft breweries, classic pubs for night life, a blend of eclectic dining choices, and a location that is central to Maine’s world-class playground.

These two vibrant towns are part of a larger community that promotes local economic growth and embraces tourism trends in outdoor recreation, as well as the craft beer and food travel markets. Leading that charge is the Franklin County Chamber of Commerce, and their members who are involved in these industries and are spread across western Maine. The Chamber promotes and supports businesses from Wilton and Farmington, all the way up to the High Peaks region that runs along the Canadian border.

Photo courtesy of Tumbledown Brewing

HERE FOR THE BEER

Let’s get right to it, Farmington’s craft beer scene all started when Tumbledown Brewing opened in 2014. Since then, owner/brewer, Matt Swan has been brewing beer in small batches with tastes as big as the mountains. Tumbledown Brewing is located in the Eastside Mall on Farmington Falls Road just outside of town. In the winter, they are accessible by area snowmobile trails, so you can park and ride right from their large
parking lot. Their Tasting Room hours are listed here.

Their modest wood finished tasting room provides a welcoming space for families, locals and travelers alike. This small but mighty brewery is pouring beers ranging from the easy-drinking Clearwater Cream Ale, a super smooth and creamy, light hybrid beer to the hearty Bull Horse Double Black IPA.

While they brew a wide variety of styles and continuously experiment with new recipes, here are a few of our favorites that we recommend this fall and winter: Fat Man’s Misery, a delish chocolate, cherry, milk stout and only 4.5%. Dawn Patrol Coffee Porter, brewed with a healthy dose of locally roasted coffee, delights with flavors of chocolate and roasted malts and a smooth hop finish. Artula Pale Ale 6.1% is moderately hopped with Pacific Northwest varieties, not too bitter and has a great finish.

Photo courtesy of Ambition Brewing Co.

Next is Ambition Brewing Co. which opened February, 2019 on Main Street in Wilton. Their primary focus is English style ales and local favorites include Chaga T.E.A. (Traditional English Ale) from their Spottah T.E.A. series. A cozy 30+\- seat tasting room is perfect to hang out for a pint, listen to local musicians play, or enter in their festive cribbage nights. Hours are listed here.

Need local brews on the go? You can grab craft beers from Maine and around New England at Ron’s Market, which carries the greatest selection of beers in the area. Also, the nearby pubs and eclectic restaurants are pouring local brews on tap for thirsty patrons. Two mentions for the pub scene in Farmington include The Roost, a restaurant and pub where locals and college students frequent and Tuck’s Ale House, located on Main Street.

HERE FOR THE FOOD

Noteworthy restaurants that topped our list include, Uno Mas, which just re-opened in the historic, and newly renovated Granary building. They serve freshly made Mexican fare and feature an outstanding, ever changing craft beer and cocktail program.

Calzolaio Pasta Co. in Wilton, is an award-winning Italian restaurant with some American alternatives, which also has a relaxing pub room. Located riverside, you will experience the rustic elegance of a historic former shoe factory building. A new restaurant to the area is Salt and Pepper serving fresh foods with vibrant flavors. Also, check out the Farmington D for that classic diner aesthetic with home cooked meals and great prices, as well as local ingredients and fair-trade coffee.

HERE FOR THE FUN

Epic local hikes are nearby, in fact, one of Maine’s most popular mountain hikes is Tumbledown. A scenic, moderately difficult hike, it is also the namesake of the local Farmington brewery and there’s even a movie named after it, isn’t there? If you are looking to do some Nordic and Alpine skiing this winter, Titcomb Mountain offers both, as well as a small variety of fat bike trails.

For less strenuous options, Bonney Woods is an excellent nature trail, or you can browse the unique local shops. If you are an astronomy fan, you must visit “The Farmington Observatory”.

Need equipment? Mainely Outdoors has rentals for just about any outdoor endeavor. From bikes and helmets to paddleboard and life vests, they will get you out there safely and properly outfitted.

HERE TO STAY

For accommodations, we highly recommend the Wilson Lake Inn in Wilton. Their pleasantly updated rooms are well kept, and Tom, Susan, and their staff are the friendliest and most accommodating innkeepers you will find.

So, what are you waiting for? Take this as an open invitation from us and the Franklin County Chamber and see what else there is to discover here. Come and experience the warmth of local partnerships, community businesses, and the love of craft beer, and of course, please drink responsibly!

Jay Horne and owner Josh Charette

His smile reminds me of something grandfatherly, although he’s about the same age I am.  Jay Horne shook my hand and gave me a clap on the back as I strode into his new brewery and tasting room in Waterboro.  Xota Brewing, the brainchild of owner Josh Charette, is a stately, newly constructed building 40 minutes away from downtown Portland on Main Street in Waterboro.  It has a clean, no-nonsense aesthetic.  Edison bulbs hang above, and the bar is the only hardwood I can see. 

Outside the double French doors is a fenced-in back yard with four sets of cornhole boards ready for league play that evening, a frisbee golf pin in the corner to practice putts, and a covered patio with fire pit to just relax with a pint and be social.

Jay walks me around the 3.5 barrel brew house dwarfed by the vaulted ceilings.  I try a pint of Xavier, a lightly smoked, malt-forward ale with a soft sweetness.  He’s happy and proud of his beers.  And he’s right to be so – they are well-made and thoughtfully built.  It isn’t a surprise to me since he has spent a lot of time as a homebrewer, assistant brewer, and is now designing beers as the head brewer for a start-up.  It’s  been a long road getting here, one that involved a thorough education.

Years ago, Jay made his mark in the homebrewing scene with several strong performances in brewing competitions, and people found him affable and knowledgeable.  In 2016, Jay was hired by Foulmouthed Brewing in South Portland for his first job transitioning from homebrewer to working in a real brewery.  Nestled in the heart of South Portland’s Mill Creek, Foulmouthed quickly gained recognition for their off-the-wall but delicious beers, menu, and cozy atmosphere.  “We initially hired him because we were desperate for kitchen help,” said Foulmouthed owner Craig Dilger, chuckling.  “But it was always with the understanding that he wanted to transition to the brewhouse.” By the late fall of that same year, Jay moved from his sous chef position to assistant brewer.  “He’s an exceptionally dedicated worker,” noted Dilger. “Putting in time was never a concern for the man.”

As Foulmouthed rapidly began scaling up their brewing capacity due to popularity and accolades, Jay took on more responsibilities.  “I thought I knew what note-taking was until I worked with Craig [Dilger] and Bill [Boguski],” said Jay. “I learned a lot about being meticulous in the process.”  Clearly, the time before the mast at Foulmouthed yielded good work habits that are now being translated to Xota.

While Foulmouthed was gaining traction and work was plentiful, Jay ran into his future partner, Josh Charette, on the disc golf course. Josh, a 10-year homebrewer who recently was given notice at a corporate job, decided that he was destined to make the leap into professional brewing.  Being a local to Waterboro, he wanted to build something in his own back yard and quickly realized that working with Jay was just the thing his brewery needed.  Not long after, he offered Jay the head brewer’s position, and Jay initially agonized over it.  “It took me a month and a half to make the decision,” Jay said. “It was truly hard to leave those guys.”  In the end, the appeal of a shorter commute and a head brewer position was compelling enough to pull him to the new start-up.  It was evident that losing Jay to a new brewery was hard for Craig and Bill, but as evidenced by their new collaboration beer at Xota, they have a great respect for one another.

Xota’s approach is to build clean, well-built beers that tend to hug closer to style guidelines. You can get a sense of how a brewery is doing by their cleanliness, attention to details, and how they speak about their art.  It is easy to see that the brewers at Xota love their products and care about building a strong footprint in Waterboro.  And while they share duties during a brew day, it’s clear who Jay answers to.  “I work for the yeast,” he notes.  Clearly, he has his priorities straight.

Xota is located on 721 Main Street in Waterboro.  You can find them Thursday through Monday (they are closed Tuesday and Wednesday for production), and times are available at www.XotaBrewing.com.  Be sure to check them out on Facebook and Instagram (@xota_brewing).

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