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.

Fewer things are more indicative that autumn has arrived in Maine than trees laden with apples. From wild roadside trees – as unkempt as can be – to meticulously cultivated orchards, this time of year attracts throngs of participants eager to pick their own fruit. Cider making is a tradition that goes hand-in-hand with apple season, and often provides a use for the less desirable fruit and even wild and foraged apple varieties.

Maine’s wild and cultivated apples make it a prime state for locally sourced fruit.

From nano-cideries such as High Ridge Farm in Montville to larger producers such as Ricker Hill Farms in Turner and their plethora of Mainiac Cider varieties, the cider market is a diverse one and Maine cideries are satisfying a variety of tastes and styles.

Alcoholic ciders – commonly referred to as “hard” ciders – have been dominating the shelves at markets and the bottle and tap lists at many restaurants.

In Belfast, Lizzie and Khris Hogg recently opened the doors to their dedicated cider bar, Perennial, serving up locally sourced, curated plates alongside a large selection of ciders.

With the opportunity to develop relationships with multiple producers across the state and region, Perennial has the ability to offer an array of cider options for their patrons to sample.

A Perennial flight of Rocky Ground, Dahlia, Cornish Common Fruit and Whaleback Traditional Dry from Lincolnville.

“The decision to open a cider bar was the culmination of several different inspirations,” said Khris Hogg. “Mostly, I had taken an interest in traditional cider, heirloom apples, and all of the history and stories that go along with them. It seemed odd that despite all of the cider I was seeing in the Northeast, there was no central gathering place anywhere to sample and enjoy a large variety of ciders and meet others with the same interest. Essentially, there was no ‘brewpub’ equivalent for traditional cider.”

Hogg explained that part of the motivation for the ciders he and Lizzie choose to offer is the relationship that producers form with their orchards, trees and programs.

“We favor ciders made by people who have a relationship with the trees that produced the fruit they’re fermenting, whether it’s because they gathered the fruit themselves or they grew it themselves,” he said. “As much as possible, we lean toward ciders using biodynamic, organic, or unsprayed apples. Beyond the fruit, we favor dry or barely off-dry ciders, and ciders that have been allowed to go through a slow, natural fermentation, which usually includes some amount of aging.”

Whaleback, Rocky Ground and Bent Bough are among a variety of Maine cideries.

Hogg explained that when they put out a call for those willing to contribute apples to the blend, they received a strong response. And now, Perennial is planning a 2020 collaboration with nearby Whaleback Cider in Lincolnville. Hogg said he is hoping that this collaboration will function as a house cider for the majority of next summer. He also stated that the project has inspired the start of a Belfast apple tree map.

At Rocky Ground Cider in Newburgh, foraged and heritage apples are the name of the game. Helming the cidery are Abbey Verrier and Angus Dieghan, a couple who explain on their website that they spend the autumn looking for the aforementioned obscure and otherwise unusable apples.

According to the Rocky Ground website, the couple “spend [their] autumns in a junky Subaru cruising Maine’s countryside for the best cider fruit. These are wild apples and ancient varieties unlike any you’d find in a grocery store. They are often inedible with a mixture of bitter, tannic, and insipid flavors that, when fermented, make a deliciously complex cider.”

With multiple varieties popping up at various specialty shops and restaurants, the ephemeral products produced by Rocky Ground often incorporate honey and maple syrup. Their styles are inspired by the traditional cideries of France, England and Spain, but that they also strive to produce products reflective of Maine’s “tradition and terroir.”

At High Ridge Farm in Montville, cider is a part of their farm culture. According to their website, they have worked to revive the culture of cider as a table wine, serving it during their seasonal dinners, taco nights and in their tasting room, which offers pairings of sumptuous farm-raised cured pork and cider from 2 p.m. to 5 p.m., June through October.

At Pownal’s Portersfield Cider, farmer/ owner David Buchanan has been reviving his 117-acre property since 2012, slowly bringing his orchard back to life. At Portersfield, a tasting room remains open through December and hours can be viewed on their website.

A flight of cider at Ricker Hill Farm.

At Ricker Hill Ochards in Turner, a large tasting room offers their Mainiac Cider. Surrounded by outdoor pavillions where families can enjoy baked goods, a wide variety of hard cider and complimentary popcorn, it boasts a festive and welcoming atmosphere. The family-friendly atmosphere is also home to a pick-your-own orchard and welcomes friendly dogs. It is hardly an exaggeration to observe that the varieties of cider and related products seem endless, lining displays and refrigerated cases.

The cidery has a number of unusual varieties on offer including a pineapple infused “tropical vacation” and a variety with hints of vanilla among them. Nearly everything is available to sample as part of a design-your-own flight, and nearly everything is available to take home in bottles and cans. Additionally they offer refillable Flagons (akin to growlers offered at most breweries).

Hogg said that there are several young cideries that he is excited to watch, including Rocky Ground in Newburgh, Bent Bough Cider, High Ridge Farm and Cornish Cider Company. Recently, Bent Bough and Rocky Ground collaborated on a release.

“I’m always excited to taste anything any of these folks make,” Hogg said. “They’re young, they’re passionate, they’re opinionated, they’re earnest; they genuinely care about apples, and their creative visions are formed in conversation with the landscapes and trees they forage and tend. In their own ways, they’re artists, and I think what we’re tasting now is just the beginning for some really thoughtful, really talented Maine cidermakers. Along with Portersfield Cider and Whaleback Farm Cider, this group of folks is defining what ‘Maine cider’ will mean, one vintage at a time.”

Two things are clear in the world of Maine cider: it’s a growing industry and with cideries emerging rapidly, using a native heritage fruit, cider culture is here to stay.

From traditional, to dry, to funky or sweet, Maine cideries are at the forefront of creating products that are certain to make cider an intriguing choice to excite nearly every palate.

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

Farm-to-flask has been around since the colonial era, when Americans believed that fermented and distilled drinks were a cure-all for pain, illnesses and general fatigue. And when one didn’t have the fancy still equipment to get “boozy, buzzey and halfway to Concord,” applejack was one of the first and most practical ways of producing a higher concentration of alcohol from freezing fermented cider.

With the proliferation of apple trees on the east coast, thanks to what European colonists brought with them, applejack became a Maine pasttime and staple.

Maine moonshiners irritated by Prohibition (enacted some 70 years before it took hold in the rest of the United States) also decried any form of government interference on a product that they could easily forage from their own orchards and produce with very little equipment at home. Using nature as an ally after the fall harvest, the moonshiner would “jack” or freeze distill the hard cider (which, technically was actually a concentration, rather than a distillation.) As alcohol freezes at a lower temperature than water, applejack would only be made in the winter. Leaving the apple hard cider outside overnight, the moonshiner would then syphon out the ice that accumulated, leaving behind the liquid, which increased the percentage of alcohol. If a hard cider averages around 5% and apple wine around 10-12%, applejack spiked as high as 30% or 60 proof.

Unfortunately, similar to bathtub gin, the leftover liquid also contained amounts of methanol, ethanol and other impurities, but drinking it in small amounts seemed to be the trick. To give it complex flavors, the moonshiner would take his time to “age” the applejack, by letting charred oak chips marinate in a jar of it.

Bruce Olson, co-owner of Tree Spirits Maine makes an applejack, but emphasizes, not the old-fashioned way. “The cheap way, the freeze distill way, is a bit dangerous, because there’s a lot of bad stuff still left in there,” he said. “So, we distill our apple picnic wine. Technically it’s more of an apple brandy. It comes out clear like moonshine, but we found people don’t associate clear spirits with applejack, so to give it some color, we barrel age it for six weeks in a rum barrel we got from a rum distillery in Rhode Island.”

Photo courtesy of Tree Spirits of Maine

There are a ton of recipes on how to make applejack at home. But one of the best and most reliable forums is Homebrew Talk, where experts can steer you in the right direction. Just remember the Government considers freezing a form of distillation and it is against the law to make applejack unless you have a license (and pay the appropriate taxes).

If you’re like our forefathers in Maine, that might not deter you. Luckily Tree Spirits Maine’s Applejack is just a bottle away.

— Text & Photos: Kay Stephens. Kay is the Managing Editor of Maine Brew & Bev Guide, and has been making hard cider at home for the last three years. She may get into making applejack. Shh. Don’t tell.

You’ll find Strong Brewing Company at the junction of Route 175 and Route 15 in Sedgwick. Park across the street and walk a quarter-mile west on Rope Ferry Road to the Bluff Head Preserve, 58 acres under the care of the Blue Hill Heritage Trust. Three short trail segments—Oaks, Erratic and Pine—combine for a delightful walk of 1.5 miles out to Bluff Head. The 90-foot high ledge overlooks a big bend in the tidal Bagaduce River, which flows 14 miles from its source at Walker Pond to empty into Penobscot Bay at Castine.

If a little more walking is in order, head south on Route 15 for about four miles to Cooper Farm at Caterpillar Hill, home to two miles of trails. The view of the Deer Isle-Sedgwick Bridge over Eggemoggin Reach from the extensive blueberry fields is impressive, while the mossy spruce woods below are delightfully cool and fragrant. In late July, the berry picking is amazing.

Strong Brewing is housed in the daylight basement of the clapboard home of Mia Strong and her husband, Al, who was a homebrewer for many years. Together, this pair of admitted beer geeks decided to open a brewery as their retirement job.

The taproom is a cozy space with a few tables and chairs, while the brewing operation is behind the hanging windows to the right. At the short bar you’re likely to find Mia or son, Stephen, serving up pints and flights of ales and lagers poured from six taps. Localmotive, a California common style brew, Bale O’Hay IPA and Soulpatch Porter and are the mainstays, while in summer you’ll also find Maineiac, a double IPA, and the hoppy Rope Ferry Red, among other refreshing selections.

Enjoy your brew indoors, or better, outside at the picnic tables on the lawn or under the timber pavilion topped with a bright red roof, which regularly hosts live local music talent. There’s usually a food truck parked next door as well.

RESOURCES

Hike: Bluff Head Preserve, bluehillheritagetrust.org   207-374-5118

Brew: Strong Brewing Company, strongbrewing.com 207-359-8722. Tap Room hours can be found in the Maine Brew & Bev Tasting Room Directory.

— 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.

Andrew Stewart and Jeremy Howard

Camden Gets its First Waterfront Distillery

Blueberries are on the menu this year for Camden’s first distillery. Though instead of that sweet, jammy taste one expects from a pie or even a brew, Blue Barren Distillery’s newly released Eau de Vie will surprise you with its sophisticated spirit. 

Co-owners Andrew Stewart and Jeremy Howard, a seventh generation blueberry farmer, are behind the new venture. 

“Everyone knows the blueberry industry is in decline, which is unfortunate, because it’s still one of Maine’s most iconic products,” said Howard. “So, a couple of years ago, Andrew and I were talking one day, brainstorming ways we could make a secondary product out of each year’s harvest. With his experience in the restaurant industry, our thoughts turned to a distilled blueberry brandy.”

Photo: Blue Barren Distillery

First, Stewart and Howard had to invest several years in educating themselves about the distilling process and settled upon the location, a machine shop that abuts Lyman Morse’s marina on the “quiet” side of the Camden harbor, right next to The Rhumb Line, another popular dockside bar/restaurant. 

The microdistillery’s workhorse is a 100-gallon stainless and copper Vendome Copper & Brassworks still, a magnificent piece of equipment that dominates the newly opened tasting room. 

As the owners awaited their grand opening last May with an outdoor deck, they conducted a couple of soft opening trial runs to unveil their first product, a clear blueberry Eau de Vie. 

Every year, each batch of blueberries will have their own flavor and identity and will be sold on a limited basis. Stewart and Howard look forward to the distillery’s next projects, aiming for a Scottish-inspired gin styled after a Plymouth gin as well as a rum with six new spirits.

Photo: Blue Barren Distillery

Both men have a lot on their plate (Stewart runs Camden’s Drouthy Bear, while Howard assists with Brodis Blueberries, the family farm in Hope). As such, they’re not looking to go far and wide with distribution, wanting to keep Blue Barren Distillery a mainstay for the local community. 

“We just want to make a local product that the community is proud of,” said Stewart. “In both of our jobs, we work with and engage with the people who live here year round, so we wanted to give them a place and some nice spirits they can enjoy.” Blue Barren Distillery’s 2019 fall hours are Thursday – Sunday | 3pm-8pm.

— Text: Kay Stephens. Kay loves beer and hiking and often combines the two. She is an author and freelance writer whose work has appeared in a number of Maine newspapers and magazines.