Naukabout Brewery Grand Opening in Mashpee, MA on Thurs. March 29th 2018.

The Newest Addition to the Cape’s Emergent Craft Beer Scene is Here.

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Years in the making, the Naukabout Brewery & Taproom is finally ready to open its doors and start pouring beers. Located on an iconic property that once housed The Flume Restaurant at 13 Lake Ave in Mashpee, the brewery is just 10 miles from the Sagamore Bridge and has views of both Lake Mashpee/Wakeby and the Mashpee River.

The 7bbl brewhouse has been in full production mode for the last month getting eight brand new beers ready for the public. For the grand opening, the public will have the opportunity to try a wide-array of hop-forward beers as well as some lighter and darker fare. In addition to enjoying the beers on draft customers will have the opportunity to take cans to-go so they can enjoy their favorite styles at home. 

“We are excited to be joining the growing force of local Cape Cod artists and creators — from glass blowers, wine makers, oyster farmers, musicians…— we’re eager to give locals and visitors something special to experience on The Cape.” Cape-native and CEO Peter Murner said. “We have this picturesque location up on the hill overlooking Lake Mashpee, we’re gearing up to open the doors at the end of March. The grand opening has been scheduled for Thursday, March 29th from 4-8pm.” 

The initial planning and permitting for the Mashpee brewery started back in 2015, however, the Naukabout story began over 30 years ago with a cofounders’ father. He would come home from work, change out of his work-a-bouts, and tell his sons to “change into their nauk-a-bouts” in order to “get outside for some fun!” In 2008 the ideology of “doing what you love to do, after doing the things you have to do” came to life in the form of Naukabout Music Festival. A few years later in 2012, the group transitioned into Naukabout Beer Co. and began contract brewing while the search for a brewery site began. 

“We couldn’t be any more excited to finally be brewing at our own location. Contract brewing was a great way to get started, but now with our own facility we can focus on crafting limited-release, small-batch recipes that reflect the uniqueness of our peninsula and the people here.” 

CEO Peter Murner expressed. “We can’t wait to give folks another reason to come to Mashpee. Whether your shopping at The Commons or traveling down Route 6 you’ll only be a few minutes away from a tasty brew.” Murner’s core team is rounded out by Head Brewer, Leif Rotsaert who recently made the move cross-country to join the team and Cape-native Ryan Ellis who is the Head of Sales. 

In the past decade, the number of operating craft breweries has grown to over 5,000 nationally. In recent years Cape Cod has jumped aboard that movement and is quickly becoming a beer overs destination. The Naukabout Brewery & Taproom will mark the Cape’s fifth of its kind with more rumored to be on the way. The Naukabout team is eager and excited to be part of a regional transition that will add even more to the charm of Cape Cod.


#MassBeerWeek Returns to Celebrate Local Craft Beer


April 20 – April 28, 2018

Calling all Massachusetts tap rooms, breweries, brew pubs, bottle shops, and restaurants!

The Mass Brewers Guild and the team at BeerAdvocate are joining together to encourage everyone in the Massachusetts beer industry to celebrate and support the fine beers brewed in our great Commonwealth by hosting craft beer events April 20 through 28.

Need ideas?

Host a Mass Tap Takeover 
Take over the taps with beers brewed in Massachusetts. Your tap takeover could focus on one style, or your favorites. The only requirement for a Mass Beer Week tap takeover is that all of the beers featured in the event MUST be brewed in Massachusetts. 

Host a Mass. Produced Beer Dinner 
Partner with one or more Massachusetts breweries and create a menu to showcase how the flavors in the beer pair with the food. You can go a step further and locally source the ingredients for your dishes and make it an ULTRA Mass. Produced Beer Dinner. 

Host a Conversation or Educational Event 
Partner with local beer experts to talk about the past, present, and future of Massachusetts beer. Invite a local beer author and host a book signing at your venue, or host a discussion about techniques to improve the beer enjoyment experience.

Spread the word!
If you are enjoying a locally made beer or visiting a brewery during Mass Beer Week, share it and tag it, with #MassBeerWeek.

Be creative! Have fun! Celebrate Mass. produced beer!
Be sure to post your event through BeerAdvocate to have it listed on the Mass Beer Week site. The only requirement is that your event must focus exclusively on beer brewed in the state of Massachusetts. For questions or more details contact on how to get involved, contact Katie Stinchon at


Working on Kegs and Keeping it Safe!

By: Steve Bradt
Eastern US technical Sales Representative for Micro Matic’s Packaging Division


I travel the Eastern US working with brewers who use kegs as part of their packaging mix. As a “recovering” craft brewer I came into this position painfully aware of how little most of us know about that ultimate beer can that we love so much.

There is a lot to say about the ways that kegs can affect the quality of your beer, but the first thing to be addressed is safety. At most stages of a keg’s life cycle, it exists as a pressurized vessel and as such, it deserves some respect. A full explanation of keg servicing and safety is beyond the scope of a blog post, but let me offer a few key tips to help keep you, your crew, and your customers free of injury.

Note that while periodic removal of spears for repair or inspection is a good practice, the practice of removing spears to wash kegs is not. This greatly increases the likelihood of an accident. A well designed, commercial keg washer that will allow cleaning of the keg without disassembly is an essential piece of equipment for commercial brewers of all sizes.

The overarching safety requirement is that you must always depressurize the keg immediately prior to attempting to remove the spear. It seems like a simple concept, but it gets ignored surprisingly often. And the “immediately” part is critical, because a keg that has beer in it will re-pressurize over time and even an empty keg will re-pressurize as it warms up.

Drop-in style spears are the most common in the American Sanke or D-system kegs. They are secured by a double circlip made of flat stainless steel that snaps into a groove in the keg neck.

·       Ignore everything you’ve seen on YouTube. It’s wrong and in many cases dangerous!

·       Use the correct tools. These are specifically designed and supplied by keg or spear manufacturers. This does not include hammers, creatively modified screwdrivers, ice picks or vice grips! The safest tools will provide a way to clamp down on the spear to depressurize the keg and relieve the pressure against the circlip by compressing the sealing gasket. This a often called a “Valve Compression Safety Tool” This allows for the insertion of a special stainless steel “knife” to remove the circlip without damage to the keg or the spear.

·       Always keep your body out of the spear’s path of ejection while removing the circlip.

·       Always discard and destroy the circlip when you remove it. These are one-use items and a brand new one should always be used for reassembly of the keg. Really – every time.

·       Tabs on the spear fit into notches in the keg neck and then rotate slightly clockwise into a safety “Z groove” that is designed to help prevent the spear from accidentally ejecting from the keg.

·       The same clamping tool that was used to relieve the pressure against the circlip for removal is used again for reassembly. This allows you to put your new circlip in with no other tools besides your fingers. No other tools should be used as they may cause damage to the circlip.

o   Pro Tip! If the circlip doesn’t go in all the way, loosen the valve compression tool, rotate it 90° and tighten it again. If you repeat that for 360° and the circlip still hasn’t gone  into the groove, take it back out and figure out why. Either the groove is dirty (clean it) or it has been pinched (this may not be repairable) or you neglected to lock the spear into the safety Z groove and the tabs are blocking the groove (You may need to straighten the tabs before reinserting).

Threaded spears have their own set of safety rules, but that can wait for another post. 


Steve Bradt is the Eastern US technical Sales Representative for Micro Matic’s Packaging Division. He  provides training and technical support for brewers using Micro Matic Keg Spears and Tools. Prior to coming to work for Micro Matic, Steve spent nearly 30 years as a professional brewer - ranging from pub scale operations to a 10,000 bbl./yr. production brewery, where he developed a strong affinity for technical troubleshooting.

Night Shift Brewing’s next big move: sour cans.

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After years of exclusively using 750ml bottles for their sour beers, Night Shift is making the transition to 16oz cans. “Customer demand for tall-boy sours seems to get stronger every day,” says Co-founder Rob Burns. “We’ve been listening. And now we’re acting on that demand.” 
Night Shift has been canning non-sour beers for years - over 5 million cans since 2014. But starting in March, they’ll put sour beer into aluminum for the first time ever. Making the debut will be Ever Weisse, a mixed fermentation sour ale aged with kiwis, strawberries, and hibiscus. Ever Weisse will be released in both 4-pack and draft formats out of their Everett Taproom on Friday, March 2nd, and will hit Night Shift’s MA distribution channels the week of March 12th.

The reason for such a long delay in the sour can game? Quality control. Says Head Brewer Joe Mashburn, “Canning sour beers was something we always wanted to do. But due to our mixed fermentation process that leaves active lactobacillus in our sour beers, we avoided contaminating any equipment used for non-sour beers. This meant no sours through the canning line. That all changed this month.” 

In early February, Night Shift Brewing expanded their production facility with the purchase of a second canning line. This development has freed up one canning line for the dedicated packaging of products that use mixed fermentation processes, while a non-sour line continues to push out flagship products like Whirlpool New England Pale Ale and SantilliAmerican IPA.

One important distinction for Night Shift’s sours, compared to most sour beers in the market, is the mixed fermentation process utilized by Mashburn and his team. Fermenting sour beers with both lactobacillus and brewer’s yeast achieves significantly complex flavor profiles, as opposed to the more commonly used kettle sour method that deactivates the cultures during the early stages of fermentation. Through continued experimentation and research, the Production and Quality Assurance teams at Night Shift Brewing have developed a unique set of conditions that allow both cultures to coexist - hence the term “mixed fermentation.”

The brewery has been innovating this process since their inception in 2012, which saw the release of their first sour beer, Somer Weisse (which was brewed with lemongrass and ginger). At the time, there were only a handful of US-made Berliner Weisse-style sour beers in the market, and consumer interest was confined to a very select palate. 

Says Rob Burns, “We’ve always tried to innovate. Where we once offered one of the only sours in the MA market, we’re now offering one of the only canned mixed fermentation sours. We’re looking forward to continuing to grow this series and bring it to a larger market.” 

For the Weisse series, 2018 will see three different releases hit the local shelves. After Ever Weisse runs from March to May, the brewery is planning on a summer (June-August) of Rickey Weisse cans - a recipe that puts a twist on the classic “lime rickey” by aging the mixed fermentation sour base with raspberries and limes. Rounding out the year will be Mainer Weisse, a mainstay in the brewery’s catalog since 2012 that is aged with blueberries and cinnamon sticks, available September through November.

“We’re thrilled about the year of sour cans ahead,” says Burns. “We’re using photography on our packaging for the first time, really trying to showcase the fruits featured in beer. They’re exciting, complex labels for exciting, complex beers. We hope our customers feel the same way!” 

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“The Fergal Project” Kicks Off New Limited Edition “1794 Series” For Massachusetts Brewer


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WESTMINSTER, Mass. (February 22, 2018) -- Wachusett Brewing Company is kicking off a new line of limited edition beers with a major bang. The first beer in its new 1794 Series will feature a collaboration with renowned Irish Master Brewer Fergal Murray. The beer, appropriately titled “The Fergal Project,” is being billed as a New England Stout, an exciting new interpretation of the style. The stout combines classic Irish malts with American hops Wachusett has featured in its well-regarded New England IPA Wally.

“I’ve known Fergal for almost 15 years,” said Christian McMahan, President of Wachusett Brewing Company. “When we talked about the launch of this new collaboration series, there was no one else I wanted us to work more than Fergal. His knowledge of the stout category is second to none. We are honored he chose Wachusett as his first U.S. craft beer partner.” McMahan concluded.

“I’ve been watching and keeping an eye on Wachusett, so I got on the phone with my buddy Christian and here we are,” said Fergal Murray. “I love working with people that are passionate about making great beer and certainly found that with everyone I met at their brewery, the whole creative process was a pleasure,” Murray concluded.

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The collaboration themed 1794 Series is a homage to the year that the iconic symbol of the Wachusett brand, the barn at October Farm was built. The quality, craftsmanship, and collaboration that went into the construction of the barn over 200 years ago -- and still stands strong today -- is symbolic of the newest extension of the Wachusett Brewing family.

“The Fergal Project” will be released on draft and in 4-pack 16oz. cans February 23rd. “The Fergal Project” is 4.5% ABV and 40 IBUs.

For more information about Wachusett Brewing Company, visit

About Wachusett Brewing Company
The company produces a diverse, award-winning line of beers ranging from their best-selling Blueberry Ale to their recent introduction, the highly-rated Wally, a New England IPA. WBC is the largest brewer in Central Massachusetts and was one of the top 10 fastest growing craft breweries in the US in 2016.



Powering Up for an all Massachusetts Festival - Power Beer Fest Returns


The Mass Brewers Guild brings its successful Power Beer Fest back to the SoWa Power Station for a second year to showcase more than 50 local breweries, all under one roof. The event expects to draw 2,000 craft beer lovers to its two-session sequel that will be held on Saturday, April 28 from 1 to 4:30 p.m. and 6 to 9:30 p.m.

All proceeds from the ticket sales of Power Beer Fest will support the Mass Brewers Guild, the state’s nonprofit organization that works to protect and promote the interests of craft brewers across the Commonwealth. This is the only beer festival run by brewers, for brewers. Tickets are $55 each.

Not all heroes wear capes. The following guardians of craft beer expected to pack a powerful taste-punch include: Amherst Brewing, Battle Road Brewing Company, Big Elm Brewing, Bone Up Brewing Company, Cape Cod Beer, Castle Island Brewing Co, CraftRoots Brewing, Devil's Purse Brewing Company, Exhibit 'A' Brewing Company, Flying Dreams Brewing Co., Greater Good Imperial Brewing Co., Hopster's Brewing, Idle Hands Craft Ales, Independent Fermentations (IndieFerm), Jack's Abby Craft Lagers, Lamplighter Brewing Co., Lookout Farm Brewing Co., Mayflower Brewing Company, Medusa Brewing Co, Merrimack Ales, Moon Hill Brewing, Night Shift Brewing, Plymouth Beer Company, River Styx Brewing, RiverWalk Brewing Co., Samuel Adams Boston Brewery, Second Wind Brewing Company, Shovel Town Brewery, Springdale, Start Line Brewing, The People's Pint, True North Ale Company, Turtle Swamp Brewing, Untold Brewing, Wachusett Brewing Company, Widowmaker Brewing, Winter Hill Brewing Company and Wormtown brewery. More breweries are expected to join Power Beer Fest’s forces in the coming weeks.

“We are excited to return to the SoWa Power Station and put on another great beer show for our fans to highlight the strength and power of our industry,” says Katie Stinchon, executive director of the Mass Brewers Guild. “Our craft breweries drive traffic and tourism to the Commonwealth, revitalize downtown communities and employ more than 3,000 locals – not to mention produce amazing world-class beer. We look forward to another community focused event where the love of locally made beer is front and center.” Last year, Power Beer Fest raised $37,000 for the Mass Brewers Guild. The nonprofit hopes to raise $50,000 in 2018.

From Cape Cod Beer to Barrington Brewery, there is a brewery in every corner and region of the state, with 154 active breweries across the Commonwealth. Thirty additional breweries are slated to open in 2018.

When these powers combine, its sure to be a good time. For more information, or to purchase tickets to Power Beer Fest, visit


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MBG's Annual Meeting Draws 175 Attendees

What a great way to kick off 2018!

More than 175 members assembled at the Mass Brewers Guild’s annual meeting at Castle Island for networking, industry learning and to build a stronger brewing community.

Highlights included a keynote address from Governor Charlie Baker, who commented on the growth of the industry and the jobs the craft beer industry is creating in Massachusetts, followed by a presentation by Katie Marisic, Federal Affairs Manager of the Brewers Association.

The MBG also thanked founding, and retiring board members, Gary Bogoff from Berkshire Brewing Co., Dan Kenary from Harpoon, Ned LaFortune from Wachusett and Rob Martin from Ipswich Ales for their 10-years of service to the association.

The 2018 board member elections brought in new recruits, Jeremy Cross from Battle Road Brewing, Warren Dibble from Harpoon and Maureen Fabry from CraftRoots Brewing Co. as well as reseated Keith Sullivan from Medusa Brewing Co., and Sam Hendler from Jack's Abby Craft Lagers. 

Each will bring their own unique perspective and skills to the table and we look forward to a successful and growth filled 2018. 

Cheers to #MABeer, 

Katie Stinchon
Executive Director of the MBG

Brew Like a Lady

Boston Pink Boots Society & Collaboration Brew Day Takes Place March 8.

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Each year across the U.S., chapters and members of the Pink Boots Society -- a national nonprofit organization that supports women in the craft beer industry -- partner with breweries and individuals, adorn pink boots, and brew a unique selected beer style during, “Pink Boots Collaboration Brew Day.” This country-wide event takes place annually on March 8, in celebration of International Women's Day. 

Pink Boots Collaboration Day works like this: A hop blend is chosen during harvest season by Pink Boots members, and made available nationwide to commercial brewers to feature in its recipe. Generously provided by YCH Hops, this year’s blend includes Palisade®, Simcoe®, Mosaic®, Citra® and Loral® hops. This exclusive hop blend is the only suggestion to this year’s recipe. Each team must be led by a woman and/or a majority of the participants on the team must be women.

The beer is then sold at participating breweries with proceeds benefiting the Pink Boots Society’s local chapter. Funds provide educational scholarships, and help to sponsor events and meetings for members to meet mentors and have the opportunity to network with other women in the profession.


More than 25 local breweries are set to participate in the brew day and including Aeronaut Brewing, Big Elm, Bone Up Brewing, Craft Roots Brewing, Exhibit ‘A’ Brewing, Greater Good, Harpoon Brewery, Jack’s Abby Craft Lagers, Lamplighter, Mayflower Brewing, Notch Brewing, River Styx Brewing, Riverwalk Brewing, Trillium Brewing and Wormtown Brewery. BSG CraftBrewing will donate yeast and specialty malts to any New England brewery that registers to join the effort.

Those interested in learning more about the Boston Pink Boots Society, or to learn how they can be involved are welcome to attend a chapter meeting on Feb. 19 at Notch Brewing in Salem, Mass. Open to all women in the brewing industry, members or allies.

Please register via this Facebook Event Page.

For questions or more information about the Boston Pink Boots Society, contact