Untold Brewing in Scituate, MA
Years Brewing: "I've been brewing since 2013, just crested 5 years I suppose, been a good ride so far!"
Favorite Untold Beer: "I probably have to go Abigail, our Blonde Ale. I like having something sessionable and at 4.9% I think it's just right to have a few. It also turned out even better than I originally expected thanks to some new hops from our friends at Hop Head Farms."
Favorite Type of Beer: "Based on my previous answer you might guess something sessionable, but I gotta toss a wild card in there and say Black IPA/Cascadian Dark Ale. There are so few around right now and I just think it's the best of both worlds -- dark/roasty and hoppy -- especially with how prevalent dry hopping has become recently."
1. What are you drinking when you're not drinking your own beer?
"I'm a sucker for tequila. So if I'm not in a beer mood, that's where I typically turn. As for other beers, I'm still relatively new to the New England beer scene, still learning what I like, but I took a quick liking to pretty much anything from Notch, Jack's Abby, Maine Beer and Stony Creek. I've also been known to dabble in some Narragansett..."
2. What got you into brewing?
"Drinking, of course. I had a roommate when I first moved to Seattle who wanted to start home brewing, so I said what the hell, let's give this a shot, cheap beer for a little work? Sold. Turns out homebrewing can be a pretty expensive hobby. As I got more into it, I kept running into the desire to measure something that I didn't have the equipment to measure or utilize a technique I didn't have the equipment for. I decided it was probably a better idea to just go to the place that had the proper equipment."
3. What is one thing that sets your brews apart from others?
"Having learned how to brew in the Pacific Northwest our brewing style tends that direction; big, bold, hoppy West Coast style beers featuring a wide variety of hops. There are a lot of breweries in Massachusetts brewing world-class hazy styles right now, which we love. What sets us apart is brewing bright beers with a West Coast flair that deliver great flavor and aroma."
4. How does your science background influence your recipe formulation? What's the strangest recipe you have created and what was the outcome? Did it make the tap list or end up on the cutting room floor?
"I'm really particular. Like a little obsessive compulsive. I think my coworkers think I'm crazy. I take notes and data points for everything. This allows for more direct experimentation, specifically in process changes with the ability to isolate variables. Science is the easy part of recipe formulation, numbers are numbers. Creativity is where the real fun happens. I had never considered myself a creative person until I began brewing, I'm still wildly uncreative in most other parts of my life, but there's something about brewing that really brings it out for me. Something that we do at Untold is called our Tap 12 series. We take 1-2 kegs of our regular beers and infuse them with stuff. We've done some basic stuff (cold brew coffee) but also some a little wilder (vanilla and orange zest to make a creamsicle) and we're just getting started! On a full-scale recipe, I homebrewed a watermelon blonde ale one time that...I made all my friends drink and probably should've just let it die. Let's just say I haven't tried that recipe again."
5. Looking at your list of beers on your website, most of their descriptions have some reference to either history or English literature. How did it come about tying in Shakespeare and "The Devil and Daniel Webster" to beer?
"Our beer names cover a wide variety of subjects I'd say, the one constant is that we believe every beer has a story and we try to come up with names that showcase that. When we sit down to name a beer, we talk about anything and everything usually while drinking that beer. The names come from a variety of areas from past experiences in our own lives to something that happened during the brewing process, to local features or stories. That being said, apparently, someone here knows a thing or two about literature. Here's a hint: it isn't me."