- Written by Jeff Wharton
Fall to Winter Fest is currently SOLD OUT! Thanks to all who bought tickets!
If you missed it (or even just want to know about our next fest) check out the Boston Beer & Cheese Fest...tickets on sale Thursday, November 20th at 10am EST!
As the weather cools and we move into Fall and then Winter we find ourselves in an exciting time for beer. Brewers focus on using seasonal ingredients to make warming, rich and hearty beers. It's with this is mind that we're bringing back Drink Craft Beer Fall to Winter Fest for another year!
Find out why we were ranked Boston magazine's Best of Boston® 2014 - Best Booze Fest!
- There are no refunds OR exchanges.
- All attendees must be 21+ with a valid ID. Nobody will be allowed into the building who is under 21 or who doesn't have a valid ID.
- Tickets will be emailed by Eventbrite. You must bring this ticket to the event where it will be scanned.
- You can transfer tickets using Eventbrite.
- We give no entry guarantee if you buy your ticket from a reseller.
Drink Craft Beer Fall to Winter Fest
November 14th & 15th
Space 57 - The Revere Hotel - 200 Stuart Street, Boston, MA
Session 1 - Friday, November 14th: 6-9:30pm
Session 2 - Saturday, November 15th: 1-4:30pm
Session 3 - Saturday, November 15th: 6-9:30pm
TICKETS TO GO ON SALE AT 10am EDT ON TUESDAY, AUGUST 12, 2014.
Why Join Us At Fall to Winter Fest?
Drink Craft Beer Fall to Winter Fest focuses on New England-made beers featuring fall and winter seasonal ingredients as well as holiday ales. By attending, you’ll be able to sample 90+ fall and winter beers from 25 of New England’s best craft brewers and cider makers! This year, we're aiming to have 8 cider makers on hand, more than has ever been seen in the Boston-area!
The Fall to Winter Fest Cider by Downeast Cider House
As you can tell, we really love cider as well! This year, for Fall to Winter Fest, we're not just bringing you more cider than ever before, we're working with Downeast Cider House on the Official Fall to Winter Fest Cider! And you, the DCB audience, got to vote on it. The results: a Maple Brown Sugar Spiced Cider. This will only be available at Drink Craft Beer Fall to Winter Fest, so don't miss out!
How Much Does It Cost?
For only $50 you’ll get admittance to one session which includes:
- Unlimited 2oz samples of 70+ fall and winter beers from 25 New England craft brewers!
- Biodegradable tasting cup
- Fest Guide
What Food Will Be Available?
More than just beer, we know fall and winter are about great food as well. With that in mind, we want to provide you with some local and delicious food options to eat with your beer!
- Mei Mei Street Kitchen (for purchase)
- One of Boston's most innovative restaurants and food trucks featuring Chinese/American fusion food.
- Roxy's Grilled Cheese (for purchase)
- Awesome, off-the-wall grilled cheese.
- Grillo's Pickles (for sampling)
- Fantastic, locally made pickles...often they bring ones with different ingredients, like hops.
- Q's Nuts (for sampling)
- Great, locally roasted nuts in unexpected flavor combinations.
- Union Square Donuts (for purchase)
- World-class donuts being made in Somerville...once you see them, you'll need to have one...or two.
- Written by Zack Rothman
Big things are happening in Somerville. Union Square is now home to both Bantam Cider and Aeronaut Brewing Company. The Legoland Discovery Center recently opened in Assembly Row. Somerville Brewing Company, the makers of Slumbrew beers, made big news when they announced that they will be bringing a new brewery, retail experience, and taproom to Boynton Yards. Yet, there is something else coming to Somerville. Something fans of Slumbrew will be very excited about. Something that has been kept a secret until now: Assembly Row will soon be the home of the very first American Fresh Taproom.
That's right; the American Fresh Taproom Assembly Row by Somerville Brewing Company will be opening to the public on August 1st, before the American Fresh Taproom and Brewery Boynton Yards by Somerville Brewing Company opens in the first week of November. A family-friendly, outdoor beer garden pavilion offering high-quality food and beers from Slumbrew, the American Fresh Taproom promises to be one of the biggest things to come to Somerville yet.
The founders of Somerville Brewing Company, Caitlin Jewell and Jeff Leiter.
(All photos courtesy of Somerville Brewing Company)
To find out more about Somerville Brewing Company's history as well as their plans for the Slumbrew and American Fresh brands, I traveled out to Somerville to meet with the co-owners, Jeff Leiter and Caitlin Jewell. We sat down at Redbones Barbecue in Davis Square to talk about things over a few pints of Flagraiser IPA.
As I took my first pint from Jeff, who was sitting near the bar, the familiar aroma of Flagraiser immediately hit my nose. The smell of pine and citrus made it hard to resist. Luckily, we soon raised our glasses and toasted with a hearty "cheers" (or, as Caitlin would say, "slàinte"). After taking my first sip and enjoying the sweet yet fruity flavor of the beer, I decided to ask Jeff about where the inspiration for their beers first came from. "It came from making beers that I liked to drink or that Caitlin liked to drink," Jeff said. "I had to fight hard for Happy Sol," Caitlin told me. "That was a treat he made for me and not one of his favorites." I think many people, including myself, are glad that she fought for it.
"I like to cook," Jeff went on to say. He told me about how when he first started brewing Happy Sol and bought dozens of blood oranges that he peeled and zested himself. "It's just as good now as it was then," Jeff said with pride. "It took a while to get there," Caitlin confessed. Then she told me the first rule of Slumbrew (and no, it's not that you do not talk about Slumbrew). "Rule number one: make good liquids."
Next I asked them what they thought they key was to getting where they are today. "It was a lot of careful decisions that we've made for developing the brand, marketing it, and making friends," Jeff said. "Life gives you a lot of things that you don't expect, and it's about how you to react to those things. When life gives you bittering units, you make IPA." Most importantly, Jeff believes that to be successful as a brewer you have to make good beer. "You have to make beer that you love and that other people love," Jeff said. Then Caitlin brought up a good point: "You can't work so hard to make novel beers that you forget to make good beers."
Part of the Slumbrew crew standing in the location for the American Fresh Taproom Assembly Row.
After that, Jeff began to talk about developing a culture around their beer and getting people to want to support their brand. "A lot of it's been developing relationships one-on-one. That's what we've done for 33 months, and in another 33 months we'll be that much further ahead." Slumbrew, a nickname from friends in "Slumerville" that is now a badge of honor, started with just Jeff and Caitlin. It now has a few other people on board, including Caitlin's brother. On the subject of support, Caitlin had a lot to say. "You have to activate your fans. You have to find a way to engage them. You have to allow them to participate in both your successes and your failures. You have to let them be part of the journey."
Caitlin believes that brewers should look at their fans as their friends. Sitting by the bar with my second pint of Flagraiser, I certainly felt like one. Having been part of their journey myself, I had to ask about the next chapter and what motivated them to open up their own brewery. "We spent 15 years traveling and admiring breweries. You spend so much time admiring everybody else's brewery that you eventually want one of your own," Caitlin said. Jeff then explained the motivation behind the American Fresh Taproom. "That's the endgame. That's where everyone is headed. That's the place where you get to create the experience and control the product that the consumer gets." Jeff talked about how there is a certain amount of unpredictability around beer that is sent out to the market. Depending on how their beer is shipped and stored, they might not have any idea of what the consumer is getting. "By opening up a taproom, we'll know exactly what they're getting."
Still curious about the American Fresh brand, I decided to ask about where it came from. "So it's Slumbrew, but 8 or 9 years ago we had this idea for a restaurant," Caitlin said. "My dream was to open a restaurant where the food was from all over America." A couple of business plans and classes made them realize that it may have not been the best idea. "What came out of that were some good ideas about local food made with quality ingredients." Of course, the brand came as well. Both Caitlin and Jeff are excited about opening the American Fresh Taproom Assembly Row as well as the American Fresh Taproom and Brewery Boynton Yards.
The American Fresh brand is a way for Jeff and Caitlin to further connect with their consumers and amplify what they're already doing while consolidating their objectives. The American Fresh Taproom will be a place where they can serve some of the more experimental beers that they will be brewing (including Happier Sol, which is Happy Sol aged in rum barrels). It will also be one of the few family-friendly beer gardens. In fact, Caitlin told me there will be a sign that says "Make no mistake, this is a family-friendly place" with a picture of her, Jeff, and their children. There will even be certain hours specifically meant for families to have time to enjoy themselves.
A rendering of what the American Fresh Taproom Assembly Row will look like.
Caitlin showed me some of their top-secret designs for the layout of the American Fresh Taproom. The pavilion will be made of a cool collection of shipping containers that have been converted into retail and food prep spaces surrounding an open beer garden area. The plans looked great, and I am definitely looking forward to visiting and taking part in the many outdoor events they have planned.
"In our view, the taproom is the ultimate experience of the brand," Jeff said. "We wanted to be able to have a brand that embraced the idea of a fresh, local product. Food from around America. Beer that is served in the best condition possible. A brand that will be able to expand beyond the locality of Somerville." Somerville Brewing Company started in Somerville, and the first two American Fresh Taprooms will be in Somerville, but the plan is to recreate the experience and bring the American Fresh brand to even more areas with a focus on freshness and American ingredients.
Caitlin made a point of letting me know that the American Fresh Taproom will not be a brewpub. They're not going to have french fries. Their fare will include artisanal soups, cheeses, and characuterie, among other things. They are not only dedicated to putting the best ingredients they can find into their food, but also to knowing where each of those ingredients came from. "We are a brewery that's trying to have great food," Jeff said. "The number one rule is making great beer. We want to be able to pair great beer with really great food."
The label for Island Day, set to be released in late July.
I don't know if it was all of the exciting news I was hearing, or if it was Jeff handing me my third and final pint of Flagraiser, but I was feeling pretty happy about the great things that Slumbrew has in the works. As I raised my glass of Flagraiser, one of their four core beers, I had to ask about their upcoming beer, Island Day IPA. More specifically, I wanted to know how this one would be different from the 7 other unique IPAs that are part of their current 13 beer portfolio.
Jeff gave me a pretty good description of what Island Day would be like. "It's really summery. It's light in color with a lot of hops. There will be a nice bitterness. We're going to dry hop the hell out of it." The beer sounds good, and the label looks great. Friends of Jeff and Caitlin are featured sailing on the Charles River with what Bostonians will immediately recognize as the Hatch Shell and the John Hancock Tower among the rest of the city in the background.
After summer, Slumbrew's fall seasonal, Attic & Eaves, will return. Considering Attic & Eaves is my favorite beer from Slumbrew, I was excited when Caitlin shared some good news with me. "It's coming out early this year, and it's going to stay out longer. September, October, November, December. The whole quarter." Yankee Swap will also be coming back. This year's Yankee Swap is going to be an Imperial Stout using the same rum barrels and same maple syrup from the year before.
They also have plans to start a barrel program in their new brewery. Jeff is a huge sour fan, so he is really excited for Slumbrew to start making sour beers in the future. Though Slumbrew will not be at Drink Craft Beer Summerfest 2014, they will be back at Drink Craft Beer Fall to Winter Fest 2014 pouring Attic & Eaves, the new Yankee Swap, and (if Caitlin can convince Jeff) possibly some Yankee Swap from 2013 as well.
After hearing about plans for a barrel program and how there is still some Yankee Swap from last year stored away, we started talking about aging beers. "I remember chuckling when we bought a cave-aged beer from Ommegang," Caitlin said. "But you know what? It was brilliant. It was some relative's cave that was dark and cold. So they drove all their cases down, they put them down there, and they left them there for a couple of years. Then they brought them back up. It was a beautiful beer." So, if anyone's got a cave, Jeff and Caitlin would love to use it.
As we finished our beers, Jeff and Caitlin left me with some parting thoughts. "When it comes to craft beer, inclusion matters a lot. That's what has made us so strong, people participating. We've been so lucky, but we still need help." There are already plenty of "slumbassadors" out there. They are people who are dedicated to Slumbrew and want to support it in any way they can. Though, there could always be more of them. I have a feeling that after Slumbrew opens its new brewery and taproom, there most definitely will be.
The logo for the American Fresh Taproom Assembly Row.
A soft opening for the American Fresh Taproom Assembly Row is planned for July 30 and July 31, but access will be by ticketed invitation only during the first two days. American Fresh Taproom will be open to the public on Friday, August 1, 2014. Operating hours are expected to be 11am-10pm Monday - Saturday and noon-8pm Sunday.
For more information, visit www.slumbrew.com.
- Written by Jeff Wharton
Sometimes you find yourself in need of a hops fix, but you want to drink a few of them...like, a bunch of a few. The problem? You don't want to be falling down drunk. Let's say your at an all day cookout with friends, and those friends are pretty serious cornhole players (not that I'm talking from personal experience or anything). How do you keep sipping all day without letting your buzz get the best of you?
In the past, IPAs were a serious beer. If you found one around 6% abv, that was a weaksauce IPA. But oh how times have changed! Over the past couple years, a new, more gentle side of IPA has surfaced: the session IPA. Made with all the hop goodness of an IPA, but the alcohol content of a beer you can drink a few of without stumbling, it's the best of both worlds. And, come summer of 2014, this style has blown up in a way that many never dreamed. It seems like every brewery is putting one out, and who can blame them? There's been a bit of a recoil from the "bigger is better" days of craft beer led by the "extreme beer" movement and 10% double IPAs. We gathered up our favorites, so let's check out the lighter side of IPA.
New England Local
Notch Left of the Dial IPA (4.3%)
If you follow our Instagram, Twitter or Facebook then you’ll know that this beer is a staple at our cookouts and other summer events. If you buy the beer, you’ll find out why. As you bring it to your mouth, you get orange and citrus fruit smells. As you sip you get a clean, but present, malt and a deep hop flavor that coats the tongue gently and then is gone. It’s not resiny, it doesn’t linger. You enjoy it and then you’re done. The point of session beer is to be able to have a bunch and not have the beer be the focus. Left of the Dial does that. Like I said, there’s a reason this shows up at our cookouts.
- Written by Zack Rothman
We all know the story of Johnny Appleseed. He was a pioneer that was born in Massachusetts and traveled west, planting apple trees wherever he went. Most of the apples that came from those trees weren't edible, so many settlers decided to use them to make hard cider. A lot has changed for cider since the days of the frontier. Craft cideries have sprung up across the country, and they're using much more than just apples in their cider.
One such cidery is Bantam Cider in Somerville, Massachusetts. Dana Masterpolo and Michelle da Silva founded Bantam back in 2012 with a mission of crafting unique and memorable ciders using the best ingredients they could find. A few months ago they opened a new tap room in their Somerville space. In order to explore the world of craft cider, I traveled out to the Bantam tap room to speak with one of the founders and sample some of Bantam's ciders.
Michelle da Silva (left) and Dana Masterpolo (right) standing in the barrel room of the Bantam cidery.
(All photos courtesy of David Salafia)
When I arrived at the tap room I decided to take a look around. The industrial space was simple yet elegant. Of course, the first thing I noticed was the beautiful wooden bar and the eight taps featuring Bantam's ciders in the middle of the room. I soon realized that I could see everything that was going on at the cidery, from the tanks where the cider's fermentation takes place to the bright tank where cider is carbonated and stored after it has fermented. I even saw the barrels that some of the cider, such as one called La Grande, is aged in.
Dana Masterpolo came soon after I arrived to greet me. I had plenty of questions for her, but my first was on what prompted them to open up a tap room of their own. "When we first started, we didn't really have a way to connect with the people that were drinking our products," Masterpolo says. "That was really important to us. We wanted to get feedback. We wanted people to get to know us. We wanted people to see our process." She told me about how they are now able to engage in more trial and error with their products. "Sometimes we'll only have a really short run of something we only have for a couple of weeks. Maybe that's all it deserves. But sometimes it's the surprising thing where we put something on and people respond very positively."