The Mass Fermentational Returns to the Worcester Common

Fundraiser and Beer Festival Hosted by the Mass Brewers Guild
Saturday, Oct. 6 -- 1 to 5 p.m. 

Raise a pint and funds for the Mass Brewers Guild during the Mass Fermentational, the organization’s second largest beer festival and fundraiser of the year, set to return to the Worcester Common on Saturday, Oct. 6 from 1 to 5 p.m. 

The Mass Brewers Guild is the state’s trade association that exists to protect and promote the interests of craft breweries across the Commonwealth. Funds raised through this beer fest will help to power the state’s mobile beer trail map, create educational and marketing programs for local breweries, and support the organization’s government affairs work. 

The event expects to draw 1,500 patrons to the green located at 455 Main St. in Worcester, MA and hopes to raise $25,000 for the nonprofit. 

Fifty seven local breweries – from fan favorites, to local legends and newly opened sud houses -- will pour alongside a few hand-picked special guest out-of-state breweries. Once inside the park, attendees can drink-in all that the Massachusetts craft beer scene has to offer. 

“We are grateful to be welcomed back by the City of Worcester to host our fall beer festival,” says Katie Stinchon, executive director of the Mass Brewers Guild. “The beautiful park and city backdrop was a great atmosphere for our attendees and brewers last year, and we are thrilled to return. We look forward to another successful event and have some great breweries in the lineup for our craft beer fans.” 

Tickets are $45 for general admission and includes unlimited two-ounce beer samples from participating breweries. Non-drinkers who wish to enjoy the atmosphere and an afternoon with friends can purchase a Designated Driver Ticket for $10. Once inside the festival, patrons can purchase gourmet eats served up by several food trucks onsite.

Mass Brewers Guild events are organized by craft brewers for craft brewers. Breweries employ locals, drive traffic and tourism to the Commonwealth and pour world-class craft beer to thirsty locals and travelers. To date there are more than 160 craft breweries in Massachusetts. 

The Mass Fermentational is a 21+ event, no exceptions. Identification required at the door. No dogs allowed with the exception of certified service animals. To purchase tickets, visit massferm.eventbrite.com.

Utility Service Interruption Insurance: What Craft Brewers Need to Know

Business insurance is a complex animal. The list of potential risks is long and fairly nuanced, depending on the type of business at hand. Without an industry expert in your corner, it can be easy to overlook certain “what-if?” scenarios that aren’t expressly covered by your business owner’s policy. Having the right agent on your team, to anticipate and explain hidden gaps, is essential.

In the world of microbreweries, utility service interruptionis a perfect case in point. Utility service interruption is a specific type of loss event—an event not typically covered by standard commercial property terms, nor equipment coverage (a.k.a. “inland marine”), nor basic business interruption, despite its similar-sounding name. Meanwhile, utility service interruption is a very real and very costly exposure.

So here’s what you need to know:

What is utility service interruption insurance?

Also known as “off-premises power coverage,” utility service interruption (USI) is an endorsement that can beaddedto basic business interruption and/or commercial property coverage. USI typically covers disruptions to the following: 

·       Your Water Supply (pumping stations, water mains, sewer mains)

·       Your Power Supply (utility generating plants, switching stations, substations)

·       Your Communications Supply (optic fiber transmission lines, coaxial cables, microwave radio relays, overhead transmission lines)

USI endorsements vary widely, in terms of which utility services are included, whether both “Direct Damage” and “Time Element” losses are covered, whether transmission lines are covered, and other variables. Your brewery insuranceteam should help you define which elements within these categories are covered on your policy.

What’s the difference between Direct Damage and Time Element Losses?

There are two ways to extend your basic insurance program by adding USI coverage: a direct damage endorsement and/or a time element losses endorsement. 

A Direct Damage endorsement acts as an extension of your propertyinsurance, offering protection against damage to tangible property, resulting from a utility interruption. So if, for example, a power line down the street is struck by lightning, and a surging electrical current flows back into your building, the burst can overwhelm your surge protectors—damaging your computers, appliances, breakers, switches and receptacles. A Direct Damage endorsement would kick in to cover any new wiring needed or equipment replacement.

Time Element Losses, on the other hand, are associated with stalled operations and lost income. After a utility disruption, lacking electricity or water would likely prevent you from opening your doors—costing you money.  Similarly, if a prolonged power outage affected your ability to control fermentation temperatures, you might lose valuable batches of beer: more lost income. A USI Time Element endorsement would extend your business interruption coverage to help you recoup these losses, up to a predetermined time limit or until utility service was restored.

But I already have business interruption coverage? Isn’t this the same thing?

Not necessarily. Basic business interruption insurance covers your costs if an unexpected event (e.g. a fire or a flood) damages your propertyand forces you to close shop for a short time. In some cases, basic business interruption may also cover certain types of utility disruptions while excluding other types; overhead transmission lines are a prime example. Be sure to ask your agent which utility disruptions, if any, are included in your current BI policy. 

How common are utility service interruption events?

In the past 10 years we’ve all been affected by at least one severe weather event. Following the October snowstorm of 2011, thousands of New England customers lost power—many for more than a week. Hurricane Sandy caused nearly 400,000 power outages in Massachusetts alone, dragging out over a five-day span. 

Lightning is another common concern. According to electro-mechanical consultants, direct and indirect lightning strikes happen every day, causing a variety of business interruptions. “…All business machines and various equipment types can be electrically shorted and mechanical components become fused, resulting in premature failure, if not instant total loss. Water pumps, blower motors, alarm systems and machinery can be compromised.  Building plumbing, HVAC air handlers, heaters and wiring can have extensive damage affecting the operation and control.” In fact, in 2015, nine percent of all reported claims involving HVAC systemswere caused by lightning strikes. 

What does utility service interruption insurance cost?

Costs and ideal coverage limits vary, depending on your operation. The cost may also be a function of your carrier’s property rating algorithm. To provide a ballpark figure, our craft brewery insurance team was able to add $25,000 in utility service coverage—including overhead transmission lines—for a mid-sized brewery/tap room, for less than $200 per year. Well worth it, when you consider the cost of new equipment or multiple days of downtime.

What do I need to ask my agent about USI coverage?

We recommend having a conversation with your brewery insurance agent as soon as possible—especially now that we’re officially into hurricane season. He or she can explain the conditions under which your insurance company offers USI coverage, as well as advise you on what makes sense for your microbrewery. Talking points should include:

• The types of utility power or service to be listed on your policy
• The specific waiting period (often 24 or 48 hours) that must elapse before coverage is triggered. (Instead of a flat deductible, there is typically a waiting period for coverage to kick-in.  Because of this, you will want to consider how much your business could absorb before you would need to be reimbursed, factoring in peak and low periods of business.)
• Whether or not your USI coverage applies to contingent third-party locations (suppliers and receivers)
  
  In addition to utility service interruption, there are many other niche coverages and endorsements that craft brewers should at least consider adding to their policies. If you’re not sure what your current program covers (and what it doesn’t), please don’t hesitate to contact our knowledgeable brewery insurance team.

In addition to being a craft brewery insurance expert, Ben Cavallo is the owner and principal of C&S Insurance, a proud member of the Mass Brewers Guild. He holds degrees from Emory University and Boston College, as well as CIC, AAI, and CISR insurance designations. He can be reached at 508.339.2951 or ben@candsins.com.

Six Things You Didn’t Know About Trademarks

By: Julie K. O'Neil

Brewers can protect the uniqueness of their brands of brew and brewery names by filing for federal registration of their trademarks. Here are a few things about the process that are good to know:

• There are 45 different classes of goods and services, and how you file to protect your trademark is an important decision. Is your mark simply the name of a beer? Is it also the name of your brew pub? If so, consider filing in the classes covering both beer and restaurant/bar services. The more classes you file in, the more filing fees; but also the greater protection you will have.
   
• Don’t file for registration of a mark with a particular description of goods or services unless you know that at some point within the next three years you will be able to file an appropriate “specimen” of use. For goods, a specimen is often simply a photograph of the packaged goods bearing the trademark. For services, often pages from the applicant’s website promoting the services and showing the servicemark comprise the specimens of use. If you have filed for a stylized mark or logo (meaning, not just a plain typed word or phrase), note that the mark must look exactly the same on your specimen of use as it looks in the “drawing” of the mark. Otherwise the specimen will be rejected.
   
• Do you need to claim color? With respect to stylized words and logos, you will need to decide prior to making the filing if you want to file for protection in black and white, or claim protection as to the specific colors in the mark, or both. If the colors included in the trademark are the most important and recognizable part of the mark, you may want to claim color. But note that if you change your colors later, the mark with the new colors will not have the same protection. Because of this, for stylized marks, it is best to file two applications, once claiming color, and one not.
• If your trademark includes a geographical indicator, your application may be rejected. The US trademark office will not register a trademark on the Principal Register if the trademark is “primarily geographically descriptive” of the goods or services.
   
• There are two federal trademark “registers” – Principal and Supplemental. If your application is rejected from the Principal Register (which could be because it is “merely descriptive” (for example, “Only Good Beer”), “laudatory” (for example, “Super Awesome Beer”) or for other reasons), you may be able to move it to the Supplemental Register, which provides less protection. However, after 5 years of continuous use, you can try to move the registration to the Principal Register by proving that the mark has become “distinctive.”
   
• Is it ever better to not apply to register your mark? Yes. Sometimes it is better not to draw attention to your use of a trademark by filing a public application to register it at the United States Patent and Trademark Office (USPTO). If your mark could potentially be considered as infringing on another mark, and the owner of that other mark has deep pockets, you may want to lie low. Owners of registered marks that are financially strong usually monitor trademark filings for potential infringers, and they can bring opposition or cancellation proceedings resulting in your having to cease the use of your mark altogether.

Pick unique names for your brewery and your brews, and make sure you protect them properly! Now that is a strategy that will bring you good cheer!

Julie O’Neill focuses her practice on business, corporate and securities law, and counseling individuals and entities at all stages of the corporate life cycle on a wide variety of sophisticated transactions in the U.S., Canada, and abroad.

Farm to Glass - A Wet Hopped Beer Story

By: Liz L’Etoile, Four Star Farms

As our hop plants start reaching the top of the trellis my mind turns to my favorite time of year, wet hopped beer season! And no, not because wet hops are “easier” for our farm to sell, I get that joke all the time. It’s the draw of harmonious layers of subtle, yet complex hop character that can only be found in fresh hopped brews at harvest time, shining in a world of intensely hop forward beers, if only for a brief period of time.

Under the best drying conditions hops lose many of their volatile oils that contribute to flavor and aroma, so with fresh hops, you’re starting from a place of “more.”  Because the hops are still “wet” the effect is understated but ever-present; a brew that is multidimensional, with notes of grass, herbs and flowers mingling with the traditional hop characteristics you’ve grown to know and love.

Historically, wet hopped beers were only made by those breweries that were either lucky enough to be proximate to hop farms or had the resources to fly in wet hops overnight. However, as more regions of the country start growing hops, access to fresh hops is changing - opening the door for more breweries (from the smallest to the largest) to make these seasonal gems. We’ve proudly watched the number of these brews across New England grow over the last several years.

At the farm, we’re currently accepting pre-orders for this season’s wet hops. Our harvest will run from late August to mid September and each variety will be picked, one at a time, across that window. Centennial and Magnum always vie to be the first one’s harvested, Rakau is always last (typically ready after the first week in September), while Cascade, Pépite, Mt. Rainier, Chaos and Crystal hang tight in the middle. Adventurous brewers are welcome to pick up their orders and take full advantage of the view, photo op and story only a hop farm can provide. For those that can’t make it to the farm we can ship right to your door. Wondering how to procure some for your brew? It’s as easy as calling or emailing me.

There’s a natural symbiosis between many brewers and farmers and this style of brewing showcases that relationship, highlighting the best of what the growing season has to offer, the talents of the brewer and giving a unique nod to time and place. These brews are special, they’re delicious, they’re fleeting, and I’m thankful there are more of them available locally every September.  

Liz@FourStarFarms.com    
(413) 498-2968

Owning a Brewery: “Taxes, Bookkeeping and H.R., Oh My!”

By: Steve Treglia, CPA

The past few years have seen a renaissance in the beer industry, with numerous new local breweries opening throughout the state and region, offering spaces for people to gather, socialize and enjoy the breweries popping up around them. It has become a brand new industry for the area, as these businesses no doubt do more than their fair share to contribute to the local economy.

Brewing great beer, however, has to be considered the easy part when it comes to opening and operating a brewery, and it’s certainly the more enjoyable part. Because with it comes the accounting and bookkeeping, the tax laws, the human resources duties and other administrative work—this is work no one generally wants to do but, unfortunately, has to be done. And not only can it be time consuming and confusing, no matter the brewery’s size, it can also require additional manpower which, inevitably, means additional spending.

From a tax perspective, breweries need to consider:

·      There are certain tax credits available that many small businesses and breweries are unaware of and therefore go unutilized, including the tax benefits related to fixed assets and startup costs.

·      Many startup companies may be in a loss position for the first year or two due to initial startup costs—and with new tax provisions, these losses can be handled differently, depending on the size of the business. 

·      Given that many small business owners may own other companies or portions of other companies, those different ownerships under the new tax law can have varying implications and need to be considered from a personal tax standpoint. 

From a bookkeeping perspective, the most common issues and traps for breweries, as well as any small businesses, are as follows: 

·      These are time consuming burdens on owners that can take away from what’s most important

·      Hiring bookkeeping personnel, even part-time, may be costly if benefits and other pay is involved and may not be necessary when there are other cheaper third-party solutions

·      Hiring a quick fix bookkeeper that isn’t qualified for the future growth of the business 

·      Determining which software is best for the company, based on its size and its future plans

Finally there is the human resources perspective; many breweries struggle in this area and with the administrative side of things as they begin to grow and need the following:

·      Creating hiring and firing policies to protect the company from lawsuits

·      Creating employee handbooks / code of conduct and other business wide policies

·      Offering benefit plans or other incentives to employees and drafting these agreements

None of this, of course, should deter people from their dreams of owning and operating a brewery; it is a widely expanding field that has seen much success for those who do it the right way. Having the right team in place, both internally and externally, is imperative. It goes way beyond expertise in making and selling beer, and into the realm of tax policy, human resources functions, bookkeeping and auditing. It’s a business and should be treated like any other one; watching out for the above traps and utilizing a trusted advisor or third party at times will go a long way towards making it a successful one.

Steve Treglia, CPA, is a manager with BlumShapiro, the largest regional business advisory firm based in New England, with offices in Connecticut, Massachusetts and Rhode Island. The firm, with a team of over 500, offers a diversity of services, which include auditing, accounting, tax and business advisory services such as HR and bookkeeping. Blum serves a wide range of privately held companies, government and non-profit organizations and provides non-audit services for publicly traded companies. To learn more visit us at blumshapiro.com.

Kick off summer with a can of Buzzards Bay Brewing’s Sow & Pigs to benefit clean water in Buzzards Bay

Limited-edition summer release
available in tall boy cans for the first time

WESTPORT, Mass. – Can you feel it? Summer has arrived on Buzzards Bay, and for the fourth year in a row, Westport’s Buzzards Bay Brewing is offering its popular Sow & Pigs beer with proceeds to benefit clean water – now available in tall boy cans for the first time.

Named after the reef off Cuttyhunk where Buzzards Bay anglers gather to catch stripers and tautog, Sow & Pigs is a Kölsch-style ale that’s perfect for a summer day on the Bay: vibrantly crisp, refreshing and totally easy drinking, brewed with pale malt and kissed by cascade hops. The tall boy cans feature a row of marching pigs over a nautical map of Sow & Pigs reef, capturing the whimsy and spirit of this limited-edition release.

“We’ve been brewing with our farm’s spring water for 20 years, so we know how important clean water is,” said Buzzards Bay Brewing owner Bill Russell. “And for those same 20 years, we’ve watched Buzzards Bay thrive under the helpful protection of our friends at the Buzzards Bay Coalition. We couldn’t think of a better cause or a better group of people with whom to brew a beer. Cheers to Buzzards Bay!”

Half of proceeds from the sale of Sow & Pigs benefit the Buzzards Bay Coalition’s work to improve the health of Buzzards Bay for all. Since Sow & Pigs was introduced four years ago, Buzzards Bay Brewing has donated $15,700 in proceeds from its sales to the Coalition.

“Both the Coalition and the brewery share a strong commitment to supporting our local environment,” said Buzzards Bay Coalition President Mark Rasmussen. “Healthy farms, local food and clean water for everyone are at the core of both of our missions. We also both love the Bay and its unique, almost secret places like Sow & Pigs reef.”

Four packs of 16 oz. cans of Sow & Pigs are on sale now at Buzzards Bay Brewing and select local liquor stores while supplies last. Sow & Pigs is also available on tap at the brewery for a limited time through early summer. Buzzards Bay Brewing is located at 98 Horseneck Rd., Westport, and is open Tuesday to Saturday from 1:00 to 8:00 p.m. For more information, visit www.buzzardsbrew.com. 

To commemorate the release of Sow & Pigs in cans, the Coalition is selling limited-edition t-shirts featuring the Sow & Pigs label design on a green can buoy. T-shirts are available for sale at the Coalition’s New Bedford office (114 Front St.) and at the brewery tap room.

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The Buzzards Bay Coalition is a membership-supported nonprofit organization dedicated to the protection, restoration and sustainable use and enjoyment of Buzzards Bay and its watershed. Supported by more than 9,500 members, the Coalition works to improve the health of the Bay ecosystem for all through education, conservation, research and advocacy. To learn more, visit www.savebuzzardsbay.org.

The Mass Brewers Guild Brings Together Industry Professionals During its Inaugural Mass Brewers Technical Brewing & Business Conference

On Monday, May 21 at Jack’s Abby Craft Lagers in Framingham, the Mass Brewers Guild (MBG) will host its inaugural Mass Brewers Technical Brewing & Business Conference. The day-long series of workshops and lectures will be held from 8 a.m. to 6 p.m. and focus on learning best practices from industry experts and creating meaningful connections with peers.

It is the mission of the MBG to ensure that the brewing community is armed with the knowledge and skills it needs to remain successful, independent, small businesses that continue to stimulate the economy, revitalize downtown communities and employ locals. The two-track event will focus on quality and technical brewing and business and marketing practices. 

The MBG is the state’s nonprofit organization that works to protect and promote the interests of craft brewers across the Commonwealth. Proceeds from ticket sales will provide critical funds to aid in the MBG’s government affairs efforts and help to provide marketing tools and resources to its member brewers. 

Tickets are $125 for MBG Member Brewers and Associate Members, and $175 for non-members. All are welcome. 

This event is made possible thanks to leading sponsor Bernstein Shur, and supporting sponsors, Acadia Insurance, Alpha Chemical, Amoretti, Bowditch Attorneys, Crosby Hop Farm, DrinkTanks, Econocorp, Fat Basset Design, Four Star Farms, GHM Insurance, Jack’s Abby Craft Lagers, MetroWest Visitors Bureau, New England Label and Pestex.

To purchase tickets, visit mbgcon2018.eventbrite.com.For questions or more information about this event, contact Katie Stinchon at katie@massbrewersguild.org. To Learn more about the Mass Brewers Guild, visit MassBrewersGuild.org. 

The Program: 
 

Registration, Breakfast & Vendor Exhibition
8 to 9 a.m.

President Welcome
Rob Burns, co-founder of Night Shift
9 to 9:10 a.m. 

Keynote Address -- “Quality: A Complete Picture”
Neil Witte – Quality Ambassador, Brewers Association
9:10 to 10:15 a.m. 
The talk is an examination of what quality means to today's brewer, the brewery and the industry as a whole. Quality programs are explored through the lens of the vast array of resources available from the Brewers Association, while at the same time encouraging Brewers to expand their understanding of what constitutes a quality program.

Morning Breakout Sessions 1
10:30 to 11:30 a.m. 

Business -- “Telling Your Story & Working with the Media” 
In today’s ever-changing media cycle, and with 154 breweries in Massachusetts, it’s tough to insert your brewery news into the news. Hear from local journalists, Dan Adams from the Boston Globe, Jackie Cain from Boston Magazine, Norman Miller, the Beer Nut from Wicked Local Publications and Andrea Shea from WBUR, on what they like to cover and the best way to make headlines. Moderated by, Katie Stinchon, executive director of the Mass Brewers Guild. 

Technical -- “Yeast Handling: Getting the Most from Your Culture”
Learn from quality control experts; Zach Boda from Allagash, Jaime Schier from Harpoon Brewery, Kate Steblenko from Jack's Abby, and Merritt Waldron from Rising Tide, on various fermentation-related topics and how to troubleshoot fermentation issues related to yeast-handling practices. Moderated by, Chris Sellers from The People’s Pint. 

Morning Breakout Sessions 2
11:45 a.m. to 12:45 p.m.  

Business -- “Social Media Best Practices and a Beer Photography 101” 
Engaging with craft beer fans on social media can be one of the most effective ways to humanize your business, get to know your audience, drive event attendance and create brand loyalty. In this session we’ll discuss how to effectively and efficiently use social media to drive business results. Learn best practices from Rachel Poor, president of Thread Communications, Digital Strategist and Marketing Consultant, coupled with a beer photography workshop on how to create thumb-stopping content offered by Kelsey Roth from Exhibit ‘A’ Brewing.  

Technical -- "Break out the #BASustySledge and Break Down Your Barriers to Brewery Sustainability"
What’s stopping you from gaining a deeper understanding of your brewery, better controlling your operational costs, minimizing your environmental footprint, and further supporting our community of craft brewers?  Ian Hughes, Sustainability Ambassador at the Brewers Association, will show you how to smash through those barriers using a suite of free and awesome Brewers Association resources, lovingly referred to as the BA Sustainability Sledgehammer!

Luncheon & Vendor Exhibition
1 to 2 p.m.  

Afternoon Breakout Sessions 1
2:15 to 3:15 p.m. 

Business -- “Two Lawyers and an Insurance Agent Walk into a Brewery”
In this panel discussion, three industry experts will share their “Top Ten List,” of questions brewery ownersshouldbe asking to protect their business, employees, intellectual property and lower risk. John Moran, lawyer from Bernstein Shur, James Sanborn, an insurance agent from GHM and Bob Young, a partner at Bowditch Attorneys, will answer all your questions without the meter running. Moderated by Rob Burns, MBG President and co-founder of Night Shift Brewing. 

Technical -– “Hop Selection and Working with Suppliers”
Hop farmers, suppliers, and brewers will come together to talk about industry trends, negotiating contracts, and how to best work with our supply chain partners. Industry pros, Liz L’Etoile, co-owner of Four Star Farms, Blake Crosby, CEO & President of Crosby Hop Farm, Judy Nadeau, sales manager at BSG, and Matthew Steinberg, co-founder of Exhibit ‘A’ Brewing Co., will take part in this discussion and take questions from attendees. Moderated by Jeremy Cross, Battle Road Beer Co. 

Afternoon Breakout Sessions 2
3:30 to 4:30 p.m. 

Business --  “Finding Funding to Grow & Thrive”
Whether your brewery is in start-up mode or is well established and producing award-winning ales, pilsners or lagers, chances are at some point your business will need financing to purchase equipment or hire staff. Kelly Arvidson, VP, Business and Economic Development at MassDevelopment Erik Adams Sr. Vice President, Director of Marketing and Lending at Bay Colony Development, and Keith Sullivan, co-founder of Medusa Brewing Co., will talk about the different ways that breweries can acquire the funds they need to grow. Moderated by, Sam Hendler, MBG Treasurer and co-founder of Jack's Abby Craft Lagers.

Technical -- “The Flavor Leadership Criteria for Beer and How to Measure It.”
Roy Desrochers will deliver an interactive lecture on the basics of sensory analysis, beer flavor evaluation, and what is important to beer drinkers using the Flavor Leadership Criteria. The session will include a tasting component to review terminology including basic tastes, aromatics, mouthfeels, order of appearance, balance, fullness, and aftertaste. This will be followed by the evaluation of several spiked beers while presenting the detail and importance of the Flavor Leadership criteria and its application to developing and maintaining successful products.

Happy Hour, Networking & Vendor Exhibition
4:45 p.m. to 6 p.m. 

Night Shift Brewing to Open Second Location on Boston’s Waterfront

EVERETT, MA - In late 2018, Night Shift Brewing will open a craft brewery, taproom, and kitchen just steps off the Harborwalk and Freedom Trail on Boston's restored Lovejoy Wharf. Located on the ground floor of the Converse building and around the corner from Boston's TD Garden, the location will feature a 10-BBL microbrewery, 30 taps, a full kitchen, and approximately 325 seats in its expansive 12,000 s/f space. 

“The owl is flying to Boston,” says Night Shift Co-Founder Michael Oxton, whose company currently runs a production brewery and taproom out of Everett, MA. “This second location has taken almost two years of searching, but we’ve found an incredible space in Boston’s West End to share with everyone." In addition to beer and food, the location will offer waterfront patio seating during warmer months, a beer-to-go retail market, and a coffee bar for daytime guests. 

While Oxton notes that their Everett location has continued to grow in popularity, he emphasizes that Night Shift has long-sought a second location within Boston proper. “We have such a strong following of beer lovers living and working within the city,” Oxton says. “Night Shift needed a Boston zip code.” Their search finally ended at Lovejoy Wharf. Just minutes from North Station and with views overlooking the water, the location seemed like a truly unique opportunity. 

Partnering with Helios Design Group and Cafco Construction, Night Shift is aiming to create a turn-of-the-century look and feel that honors the location’s history. “They used to make everything from submarine parts to Schrafft’s candy here,” says Oxton. “We’ll keep the raw elements and add modern touches when it makes sense.” Where function meets aesthetics, Oxton notes that the goal is a layered, textured space that holds a big crowd, but offers opportunities for more intimate conversations and experiences. 

Within the space, Night Shift will build a fully operational brewery in full view from the Taproom. Managing that brewery will be Night Shift brewer Anna Jobe, who notes that consistent recipe development will be center stage at Lovejoy, adding, “This will be an innovation playground.” Production will revolve around small-batch, experimental beers with the goal of fueling Night Shift’s recipe pipeline. Their 10-bbl brewing system will support sixteen 10-barrel tanks, giving the team about 2,500 barrels of annual capacity. 

Jobe emphasizes that the majority of beer brewed on site will stay on site. Of the 30 taps available, most will pour house-only beers, with the remaining lines dedicated to NSB’s core brands, such as their award-winning Santilli IPA, Whirlpool New England Pale Ale, and Nite Light Craft Light Lager. 

Supplementing their beer will be a food menu developed by Night Shift themselves. While food truck partnerships offer a great solution in Everett, Oxton says that Lovejoy calls for an in-house kitchen. The team has turned to RealFood Consulting to help them build and design a food program that matches their vision. “The goal is a focused menu that offers both small plates and shareable items,” says Oxton. “One page. Same menu all day long. Creative, elevated takes on familiar dishes.” 

As for getting there, Night Shift Lovejoy aims to beckon runners, walkers, bikers, and pretty much anyone not driving their car. Says Oxton, “There’s no dedicated parking. We’re hoping that encourages responsible transportation.” Regarding open hours, the current plan is seven days a week, early morning until 1am. “We want people to use and enjoy our space during all hours of the day for any number of occasions,” says Oxton. “Whether it’s grabbing a 4-pack and coffee during lunch, after-work drinks and snacks, a weekend family visit, or a full corporate outing, we want Night Shift Lovejoy to be your go-to beer destination in Boston.”

Night Shift will provide updates as more details are finalized this summer. Follow @nightshiftbeer on social media to follow live updates on the buildout and opening events.