Archive for the ‘Beer’ Category

Interview with Fred Forsley

Thursday, December 18th, 2014

The Press Herald has published an interview with Shipyard co-owner Fred Forsley.

Q: From the business perspective, is it complicated?
It looks like a simple business, but it can be complicated in the sense of getting a brand to grow and to get more than an initial sampling. From day one, the product was world-class and that made it easier to sell. At the end of the day, sales and marketing is a key ingredient, but it’s the quality of the product.

Bissell Brothers 1st Anniversary Party

Friday, December 5th, 2014

Bissell Brothers are celebrating their first year in business with a party at Empire next week. On tap will be “Substance, Angels with Filthy Souls, SWISH (plenty of it) and I-LUCKY (Our Asian-cuisine-inspired ginger-IPA) all pouring loud and proud“.

Tickets are available online at

100 Best Beers: Mo, Substance, Dubbel

Sunday, November 9th, 2014

Men’s Journal has included Bissell Brothers The Substance, MBC Mo and Allagash Dubbel in their list of the 100 Best Beers in the World.

To ensure you can actually find and enjoy these heavenly brews, we eliminated one-off batches and limited the list to beer sold in America and available on shelves and taps beyond the brewery. Our team also balanced entries from the stylistic families of beer — pilsners, wild ales, stouts, to name a few of the 23 official, judged styles — to ensure this wasn’t just a list of IPAs, America’s most popular craft brew. Consider this a to-drink list for year ahead.

Oxbow Tasting Room

Saturday, November 8th, 2014

Urban Eye has a report on the new Oxbow tasting room,

The red lettering on the door is the only indication that something new is brewing on Washington Ave. Go behind Coffee by Design and press on through to a world of conditioned ales, barrels filled with aging beer and worldly design. “We are very excited to have this opportunity to be a part of this incredible beer city,” said Geoff Masland, Oxbow co-owner, who opened his doors Thursday.

and Eater Maine has published a Q & A with Oxbow co-owner Tim Adams about the tasting room.

What are you most looking forward to with the new space?
It’s two-fold. One, being able to make a bunch more beer and a lot of the beer that excites us the most: Our aged, bottled, and blended beers. Two, being able to have this retail presence in Portland is huge. I love Portland. I live on the East End and to be able to provide a space like this for all the people around here is pretty cool.

Oxbow Tasting Room Opens Thursday

Wednesday, November 5th, 2014


Oxbow Brewing Company’s new tasting room in Portland is set to open on Thursday at noon. The room is part of a 10,000 sq ft space at 49 Washington Ave that Oxbow took over this summer to use for aging, blending and bottling their beer.

The door to the tasting room is at the back of the driveway to the left of CBD. It’s hand lettered sign (by Will Sears) reads Oxbow Blending and Bottling.

Updated: A Happy Tummy and Maine Today have both posted photos of the new tasting room.

Mainebiz: Business is Brewing

Monday, November 3rd, 2014

Mainebiz has published a feature article on Maine’s rapidly expanding brewing industry.

A study released earlier this year by the Maine Brewers’ Guild, the state’s trade group, found that at 2013’s 35 breweries, production was expected to increase by 36% this year and double by 2018, figures that sound a little conservative now, considering this year’s boom.

“Now we’re making up for lost time,” says the Maine Brew Bus tour guide on that fall afternoon, referring to Maine’s Prohibition era, led by “Father of Prohibition” Neal Dow, who must surely be spinning in his grave now.

One Day to Drink

Tuesday, October 7th, 2014

Read the Beer Babe’s advice on “where to go – and where to skip – if you have less than a day to check out Portland’s craft beer”.

Allagash Wins Silver Medal

Sunday, October 5th, 2014

Allagash won a Silver Medal in the Belgian-Style Lambic or Sour Ale category for their Coolship Resurgam over the weekend at the Great American Beer Festival.

Blueberry Files: Geary’s, Eventide, The Well

Wednesday, October 1st, 2014

A new post from The Blueberry Files combines a report from the grand opening of the Geary’s tasting room, a review of Eventide and a review of The Well.

My connection to the food scene was obvious in thinking about what makes Portland my home. My love affair with Portland was ignited by the incredible food and drink scene I discovered upon moving here. And nowhere is that sense of place through food expressed better than at Eventide. Local this, local that; in tune with the seasons, the land, and the ocean…and of course, tasting great at every step.

Brewery Tasting Rooms

Friday, September 26th, 2014

The Brew Babe writes about the recent history of brewery tasting rooms and her top 5 reasons for visiting them.

2. Information straight from the source: Do you think an employee at Hannaford is going to crack open a beer and give me a taste to see if I like it before I bring home a six pack? Do you think that guy at the sketchy 7-11 (you know the one I’m talking about) knows what kinds of hops are in a beer?

USA Today: Best Beer Town Survey

Wednesday, September 17th, 2014

bestbeerUSA Today has had their “panel of beer experts picked 20 of the nation’s best cities for beer-centric travel” for their Best Beer Town readership survey.

Portland made the list and you can help Portland ride high in the polls by casting your vote for our city. The rules allow for one voter per day until the winners are chosen on October 13.

Bill Murray Beer Week (Updated)

Friday, September 12th, 2014

billmurrayAs part of this year’s Portland Beer Week, Novare Res is collaborating with a set of Maine breweries to create Bill Murray inspired beers. Novare has launched a social media campaign (hash tag #billmurraybeerweekME) to persuade Murray to come to Portland and try them out.

BDN beer blog If My Coaster Could Talk reports, “The list of brewers and Bill Murray inspired beers isn’t official yet but the participant list so far is pretty impressive, keep an eye out for updates and expect some fun brews for this event.”

Portland Beer Week will take place November 1-7.

Update: The Press Herald has published an article about this initiative which includes details on the participating brewers.

Beer Camp Video

Wednesday, August 6th, 2014

The Knack Factory has posted a short video on last week’s Sierra Nevada Beer Camp.

Beer This Week

Monday, August 4th, 2014

A new information service called Beer This Week (website, twitter) launched last Wednesday. The weekly email newsletter includes details on beer events, bottle releases, tap takeovers, and a complete list of beers on tap at local breweries.

If the first issue is anything to go by this is something local hop heads will definitely want to sign-up for.

Marshall Wharf Seaweed Brew

Thursday, July 17th, 2014

NPR has aired a report on Marshall Wharf’s brewing of Sea Belt, a beer that uses Maine sugar kelp as one of its key ingredients.

At Marshall Wharf Brewing Co. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company’s owner, discovered a beer from Scotland, called Kelpie, made with seaweed.

“If there’s seaweed in Maine and it’s a good product,” he says, “why not try putting it in the beer?”

Del Ducato/Oxbow Beer Dinner

Tuesday, July 8th, 2014

Piccolo will be holding a beer dinner on July 21st in collaboration with Oxbow and Italian brewer Birrificio Del Ducato. The 6-course dinner will feature beers from both brewers including a set of limited releases from Oxbow.

Del Ducato’s brewer, Giovanni Campari, will be attending the dinner. He’s visiting Maine to work with Oxbow on a collaboration beer.

The dinner is $100 per person, call Piccolo at 207-747-5307 for reservations.

Interview with Foundation Brewing

Sunday, July 6th, 2014

Epicurious has published an interview with Foundation Brewing.

“The biggest change,” he says, “is that something that was only a goal a short time ago is now a reality. You make plans, and when you really get into it, there’s a big difference.”

“How so?” I ask.

“We knew this intellectually,” John says, “but we really learned that when you are brewing, or doing some other task around the brewery, that you can’t leave until it’s done. So if it’s eight or nine at night, and you’re still in the middle of some process, you know you are staying late.”

Beertown USA

Friday, July 4th, 2014

draftmag201407Draft magazine has paid a visit to Portland to explore our city’s rapidly evolving beer scene.

Bars like The Great Lost Bear and Novare Res have championed beer for years, and now there’s even more to root for: 13 [Maine] breweries launched in 2013 and a staggering 16 more will fling open their doors this year. Sense the excitement and convivial vibe in the city’s tasting rooms, and strike at the chance to taste East Coast Portland’s beer bounty.

The article highlights: Mama’s Crowbar, Rising Tide, Allagash, Bissell Brothers, Austin Street, Foundation Brewing, Salvage BBQ, Maine Beer Company, Pai Men Miyake, In’finiti, the Bier Cellar, Urban Farm Fermentory, and Central Provisions.

The article isn’t yet online but you should be able to find the July/August issue on newsstands soon.

Updated: the article is now online.

50 Best Breweries

Friday, June 13th, 2014

Boston Magazine has published their list of the 50 Best New England Breweries. 15 of the 50 are in Maine.

Bissell Baby Genius

Friday, May 23rd, 2014

Boston Magazine reports that Bissell Brothers is working on  a summer session beer called Baby Genius,

“So, we’re using all Australian hops with high alpha acids, which I’d never really used before Baby Genius. The hop bill is Ella, Galaxy, and Summer, which gives the beer a fruity, floral, melon-y profile. Australian hops are familiar enough without being alienating, but different enough to where it’s going to taste much different than other beers on the market.”