Newburyport Brewing Company in Newburyport, MA
Years Brewing: 10
Favorite NBPT Beer: "Joppa Grande Stout. For me, this beer has a perfect balance of flavor and drinkability. It's not too sweet and not too boozy - just right."
Favorite Type of Beer: "I'm one of those people who will drink a stout or porter no matter the time of year, so I always have these styles of beer in my fridge at all times."
1. What are you drinking when you're not drinking your own beer?
"It kind of depends on what I can get my hands on, but I enjoy a solid Great Divide YETI or a Stoneface Porter. Each of our brewers periodically bring in bottles/cans of brews that we haven't tried before. So, there's always a good rotation of other brews for us to check out."
2. What got you into brewing?
"I studied abroad in Brussels, Belgium in 1996 and lived with a French-speaking host family with an affinity for Belgian beer. Needless to say, I got a firsthand education on Belgian beers. This permanently changed my beer preferences. When I came back to the States, luckily we were in the early stages of what is now a robust "independent brewery" movement. I would always seek out beers from new breweries - especially from my home state of Maine like Geary's, Gritty's, and Shipyard. I also appreciated European beer culture as a whole. I really enjoyed how Europeans viewed and valued their local community-based breweries and watering holes -- they were truly a space for families to hang out, chat with one another, and enjoy each others company over a locally brewed beer. I feel like we've been able to create that same sense of community here at Newburyport Brewing, too. At our core, we're family and dog friendly. We have live music Thursday through Sunday. When you visit our tasting room, you really feel a sense of community and a general respect for everyone who is enjoying the beer and their experience at the brewery."
3. What is your favorite part of the brewing process and why?
"In general, I like mashing in. When we begin mixing the milled malts with hot water, the smell of toasted malt fills up the brewery. It's always a great way to start the day."
4. What spearheaded the decision to can your entire line of beers?
"In 2011, my business partner, Chris Webb, and I could see the canned beer revolution coming. Both of us grew up in different places in New England. But, as most New Englanders, we were always outside - in the mountains, at a lake, on a boat, at the beach, etc. We both realized that glass simply couldn't go where cans could go. We wanted our beer drinkers to enjoy our beer wherever their adventures would take them. So we became the first brewery in Massachusetts to can our entire line of beers. Cans are better for the beer anyway - they block out light and minimize oxygen pickup. "
5. NBPT Brew is an 8,300 square foot facility brewing 15,000+ barrels of craft beer per year. That’s a lot of beer. Can you tell us a little bit about how canning in-house may influence production decisions? What is the major benefit you are finding that has come from canning in-house?
"Canning in-house has enabled us to keep our beer really fresh on the shelf. Other than the beer that we sell in our tasting room here in Newburyport MA, all of our beer is sold through a network of distributors in all New England states. By being able to can on-demand, we can put together shipments of beer up to one day before the distributor picks up the beer. That's a huge benefit not only for our distributors and retailers, but most importantly for our customers who have become accustomed to drinking our fresh, flavorful beers like Green Head IPA and Plum Island Belgian White."