SIX PACK QUESTIONNAIRE SERIES: JACK'S ABBY BREWING CO.

Meet rob Day, VP of marketing at jack’s Abby Brewing Co.

Full Name? Rob Day

Your title? VP of Marketing 

Brewery Name? Jack's Abby Brewing Company

Brewery Location? Framingham, Mass.

#1) What made you decide to get into the craft brewing industry? I fell in love with Craft Beer when I was in college and my brother replaced my selection of High Life with Sam, Stone and Sierra.  I was hooked on what beer could be and as I explored the business of craft beer I was sold immediately.  The culture, camaraderie and potential were mesmerizing.  There weren't many marketing jobs in craft at the time and it took me another 10 years to break into the business, but here I am raising one with you all for the past 6 years.

#2) Which of your beers do your customers enjoy the most and why? We've got different types of customers so this is hard to answer.  On a day to day basis House Lager steals the show out in the world.  I think people love the incredible and nuanced taste and quality in a beer flavored beer.  On the other end of the spectrum our Blood Orange Wheat is a taproom favorite week after week.  Some people look down on fruit in beer, but this lager ends up being really refreshing, juicy and the beer a lot of people start their craft journey with.

#3) What's your favorite thing about your brewery? It's all about the people.  The people who work here, the people who come here.  We work really hard to be self-aware, community minded and constantly improving.  In a challenging world you can't ask for more than that.

#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? As a fan first, I've been to over 100 Mass breweries former and current.  And I still get out there and visit as many as I can.  So I'm going to punt on naming names and just say I love them all!

#5) What’s a little known fact about you or your brewery that you think customers would get a kick out of?  I'm not sure how "little known" this fact is, but it's regularly confused so I will go for it.  Jack's Abby refers to Jack Hendler and his Wife Abby - not the monastic Abbey and that's the reason for the spelling.   Prior to the brewery opening, Jack made a wedding beer called "Jack's Abby" and his two co-founding brothers, Sam and Eric, thought it was a good name for the whole operation.

Six Pack Questionnaire Series: Lost Shoe Brewing & Roasting Co.

Meet Rachael Stillman, Assistant Brewer at Lost Shoe Brewing & Roasting Co.

Full Name? Rachael Stillman

Your title? Assistant Brewer

Brewery Name? Lost Shoe Brewing & Roasting Company 

Brewery Location? 
19 Weed St
Marlborough, MA

#1) What made you decide to get into the craft brewing industry? My older sister used to be the sales rep for Moon Hill Brewing and introduced me to craft beer right when I turned 21. I've bartended at some dive bars in the past, but there's really something special about a taproom setting and talking with craft beer customers.
 
#2) Which of your beers do your customers enjoy the most and why? I think more than anything, people go crazy for the collab beers and seasonal beers. It's great to see people coming out on a mission to try something they just saw posted on social media. Walking in Darkness was stout we brewed in collaboration with Dave at Strong Side Brewing and it was really well received. 
 
#3) What's your favorite thing about your brewery? Our taproom is my favorite. Since we do coffee and beer, it feels pretty lively at any point in the day. For the holidays, the taproom gets transformed into a winter wonderland, "The Lost Forest", where we bring in dozens of trees and decorations. 
 
#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? I started my career in craft beer at River Styx Brewing and they definitely have nailed pastry stouts and cocktail inspired beers/seltzers. I've seen the crazy brainstorming that goes into their ideas and it's super admirable. Their Day of Darkness stout event is one you don't want to miss.

As far as a stand out beer, With Fang & Claw was a French saison that Sterling Street released in collaboration with Amory's Tomb for their first anniversary. Fingers crossed maybe they'll see this and bring it back?
 

#5) What’s a little known fact about you or your brewery that you think customers would get a kick out of? Something unique, funny or unusual?   The name Lost Shoe is an homage to Marlborough's history in shoe manufacturing. I think Lost Shoe's place in the downtown Marlborough community is really unique too. Double T's Tavern up the street made a beer cheese for one of their burger specials with our Festbier. And Welly's roasted pumpkins for our Eastwitch beer and later put it on tap. 

#6) Where do you think craft beer is headed? What do you think craft brewing is going to look like five years from now? Before I was in the craft beer industry, I worked on my family's dairy farm in Lunenburg. We had our own processing plant where we pasteurized, homogenized, and bottled our milk. My family still has a farm store but has stopped milking cows and processing milk. As the fate of the dairy industry becomes more dismal, I think we're going to see a lot more dairy farmers switching gears and getting into the beer industry. I've found the production skills are super transferable. I think farmers will see the success of breweries like Stone Cow and want to make a transition. 

Six Pack Questionnaire Series: Exhibit 'A' Brewing Co.

Meet Matthew Steinberg, head brewer and co-founder of Exhibit ‘A’ Brewing Co.

Full Name? Matthew Steinberg

Your title? Co-Founder / Head Brewer

Brewery Name? Exhibit 'A' Brewing Co.

Brewery Location?  81 Morton Street Framingham, MA 01702 

#1) What made you decide to get into the craft brewing industry?

As a college student I had a roommate that was already homebrewing and I immediately took to it. I found a passion within the process and the ingredients and it just felt right. Once I graduated, I had several opportunities in other industries, but brewing just kept calling me. My first brewing job solidified my desires to do this for a career and I haven't looked back since.

#2) Which of your beers do your customers enjoy the most and why?*

 This is a tough one. We sell more of The Cat's Meow IPA than any of our other beers, but Goody Two Shoes, our Kolsch is always the one that people talk to me about. Brewers, bar owners, and our regulars definitely find our Kolsch to be one of the best available. People love this beer because it is crisp, clean and truly an authentic tribute to the style. 

 #3) What's your favorite thing about your brewery?*

 The people. We have this wonderful diverse staff that all come from different lifestyles and communities. They make our place special and bring the energy, focus and kindness we all want in our workplaces, our local breweries and taprooms.  

#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? *

CraftRoots in Milford is that brewery for me. They are small and have an authentic approach to brewing. They use 100% local grains in their beers and continue to have a loyal following in their inviting taproom. Maureen and the team at CraftRoots impressed me from day one. Whether it was the warmth of their space, the positivity coming from the smiles off their staff and guests' faces, or the high quality beers they produce. Get yourselves to CraftRoots. You will certainly enjoy what they are doing in Milford.

#5) What’s a little known fact about you or your brewery that you think customers would get a kick out of? Something unique, funny or unusual? 

Juggling... I love to juggle and used to juggle in the brewery often. A little too busy these days for that sort of nonsense though at work. I still use juggling as a way to relax after a long day at the brewery. It helps keep my mind focused and my hands and eyes at attention.  Also, the number 42 shows up in all our labels and marketing material. It's the answer to the ultimate question.

#6) Where do you think craft beer is headed? What do you think craft brewing is going to look like five years from now?

The industry is flat. Breweries need to consider this as a very serious issue. We must stay ahead of the trends and continue to innovate. But innovation isn't just creating a new beer style. It's being smart with our decisions and making our places wonderful and positive work environments for our staff.  Local ingredients!! We have now hit the moment when imported grains and local grains are about the same price. We have been using local grains from Valley Malt since day one and I am proud to see the pricing gap shrinking.

We think often about stability in our brewery. We work every day to create a brand that is exciting and will continue to find its way into peoples' homes. In five years I expect more innovation with regards to sustainability, with the use of local grains. 

Demystifying Active Dry Yeast – By Fermentis

Active Dry Yeast (ADY) is a topic which has always intrigued the homebrew community. It does not take long to figure out that there are a lot of myths surrounding ADY and its use. One example relates to active dry yeast preparation prior to pitching - should I rehydrate or not? Information on the internet tells you that there are as many answers to this question as there are web pages! Throughout this article we will dis- cuss several topics about Fermentis’ ADY from a manufacturer’s point of view.

A LITTLE BIT OF HISTORY

Brewing yeast strains have gone through a long domestication process. For those who want to dive more into science and know more about industrial yeast phylogeny, including brewing strains, we recommend reading two re- cent papers, both describing how this process occurred: Gallone et al. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts. 2016. Cell 166. 1397–1410; Gonçalves et al. Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts. 2016. Current Biology 26. 2750– 2761. The domestication process was driven by ancient brewmasters and contributed to generate all the diversity in this industry today. In other words, brewers have driven the evolution and diversification of these strains inside the breweries, unconsciously shaping the yeast to their needs. Nature also influenced this process, for example allowing inter and intra species hybridization, like the well-known case of Saccharomyces pastorianus (lager yeasts). This diversity is now kept safeguarded in different yeast banks, and our mission is to screen for the most representative strains available and deliver them to the industry in a convenient format to simplify brewers’lives; which is dried yeast, otherwise known as “active dry yeast (ADY)”. Although the first yeast biomass culture was dried back in the early 1970s for the baking industry, ale brewing yeast was not dried until 1995, and lager yeast until 1996! Since the late 90’s ADY has come a long way and the industry agrees that ADY today has a state-of-the-art quality, but more about that later.

Optical microscopy image (Gx26) of Active Dry Yeast powder granules prior to packaging

THE ADY PRODUCTION PROCESS

Fermentis beer yeast strains are produced in one of the Lesaffre plants located in Belgium and specialized in handling multiple strains with high quality standards. The production of Fermentis ADY starts with a laboratory phase where the purity of the yeast coming from our yeasts bank located in Lille (France) is monitored before we ship a slant/slope to our industrial production site. In the plant laboratory, the culture is propagated from the slant in aerobic and constantly monitored conditions. When we have produced enough biomass, the culture is transferred to a bioreactor where industrial production takes place. Propagation is done in state-of-the-art facilities where yeast is grown in fully aerobic conditions, on a balanced nutrient base with molasses as the sugar source (which makes all of our yeasts gluten free). This production process is called fed batch fermentation. Oxygen and sugar levels are critical to control… If interested, please read about the Crabtree Effect. The idea is to produce yeast biomass from all available sugars (energy) and avoid alcoholic fermentation! In other words, we want to use sugars to produce yeast and not alcohol.

Yeast multiplication will be stopped when the desired amount of biomass is grown. At this stage, the yeast physiology is managed to prepare the cells for the next steps and resist the drying process. The yeast culture will then be centrifuged, vacuum filtered and finally dried in a fluidized air bed to reach 94-97% of dry matter. Depending on the target market segment, yeast can be vacuum-packed (500 grs bricks) or packed under inert atmosphere (soft packs, nitrogen flushed (11.5 grs, 5 grs sachets, and small- er)) to protect against oxidation and moisture.

As you can guess, the details of the production process are a secret known only by a few people in this world but be assured that parameters are constantly monitored to provide you with the best yeast. What we can tell you is that each strain has its own “recipe” for the propagation and drying processes; to best grow the yeast in terms of vitality, viability, purity and fermentation re-start. It is the manufacturer know-how which makes the difference and with over 160 years in the business, we have some experience. Also, technology is continuously improving to make the resulting product even better. These improvements allowed us to extend the shelf life to 36 months in 2016, and to launch the Easy-to-Use (E2U™) concept last year for all our brewing yeast strains (see below). You may have been introduced to this in 2018, at the CBC in Nashville or at Homebrew Con in Portland.

Production process of Active Dry Yeast (ADY)

DEMYSTIFYING ACTIVE DRY YEAST

Through this Q&A we will answer most of the questions people have about Fermentis’ ADY and explain our Easy- to-Use (E2U™) concept/brand.

Who are we?

Fermentis is part of the Group Lesaffre, a key global player in yeasts and fermentation. Lesaffre designs, manufactures and markets innovative solutions for Baking, Food Taste & Pleasure, Health Care and Biotechnology. Fermentis is the business unit in charge of fermented beverages (wine, cider, beer, distilled spirits, mead, etc.).

In other words, we take care of the most fun part of the business. In all seriousness, Fermentis produces many of the most popular strains for the beer industry like SafAle™ S-04, SafAle™ US-05, SafAle™ WB-06 and SafLager™ W-34/70 to mention a few of the thirteen strains available nowadays in our range.

What is Active Dry Yeast?

Active Dry Yeast (ADY), as the name states, is dry yeast which once rehydrated will be reactivated and able to ferment the sugars that are in the wort as well as contribute to flavor and aroma production. This technology has been available in the market for brewing purposes since 1995 and has been greatly improved since then. ADY is known for having numerous advantages in the brewery and when you brew at home too. The long shelf life (preservation of yeast) is one of the major advantages of ADY. In addition, when considering brewing schedule there are several other advantages of ADY: e.g. more economical, no need for propagation or starter preparation, no need for quality management equipment, increased flexibility (see E2U™), reliability, consistent quality and time savings overall. ADY gives you the ability to be very dynamic in your strain diversification before and during the brew day. With direct pitching, you can split the batch in two, four, etc., and try several strains on the fly.

What is E2U™?

Easy-to-use (E2U™) is a Fermentis brand used to characterize specific wine and beer yeasts & fermentation solutions which can easily be used in the beverage manufacturing process, without going through complex preparation protocols that complicate the operation. E2U™ is an innovative concept to make your life easier, to save you time, and offer more comfort and safety. In fact, the extension of this brand to our beer range was recently communicated after a study conducted by Fermentis and independent laboratories in 2017. In the study, several trials were made to measure viability, various fermentation parameters (fermentation kinetics, final ethanol production, apparent degree of fermentation, etc.) and volatile compounds production in beers made; using different media (tap water, distilled water, 7°P, 15°P, 25°P wort), different temperatures (8°C/46°F, 12°C/54°F, 16°C/61°F, 20°C/68°F, 32°C/90°F, 40°C/104°F) and different kinds of agitation (without, moderate and violent) to rehydrate yeast, in comparison with direct pitching (moderate agitation at 30°C/86°F). No significant differences were found in this study for our full range of yeasts. You can see the example of the SafAle™ S-33 in Figure 4 on the next page. The study concluded that the performance of our brewing yeasts is not affected when they are rehydrated in different types of media (wort of different strengths, distilled water, tap water, etc.), at different speeds of agitation, and in a wide range of temperatures.  Furthermore, it is not affected when they are inoculated directly into the wort, without previous rehydration. The range is E2U™! You can now pitch directly, with no need to rehydrate; but if you still want to rehydrate, you can relax and use different conditions that adjust more to your process, without negative effects. But please… keep in mind that we are still talking about living microorganisms and there are some limits. Use the recommended temperature range for pitching (check the back of the sachet) and if you have always rehydrated Fermentis ADY, again, you can still do it, but do it preferably with hopped wort that will protect the yeast against microbial contamination. Last but not least, there is no need to oxygenate the wort when using E2U™ yeast by Fermentis (due to our production process) and DO NOT shake the flask extremely vigorously when you are rehydrating the yeasts. Our ADY are ready to go when you pitch them!

What is the Best Before End Date (BBE) of E2U™ Fermentis ADY?

Best Before End Date for Fermentis yeasts is three years from production date which was established in 2016. Study results showed that in beers made with yeast exposed to forced aging tests, and almost 4 years of natural (true) aging, the performance and sensorial profile is not affected negatively, for either ale or lager strains. In addition, the temperatures of storage studied (-20°C/-4°F, 5°C/41°F, 25°C/77°F) do not affect the ale yeasts in any way, how- ever there can be longer fermentation (2-3 days) for lager yeast that have been stored at ambient temperatures. So our recommendation would be to store lagers strains (Sa- fLager™ W-34/70, SafLager™ S-189, SafLager™ S-23) at or below 10°C (50°F).

Can I use E2U™ Fermentis ADY after multiple generations?

Yeast recycling is something you can do with E2U™ Fermentis yeast, it is your decision. Keep in mind that yeast management requires laboratory equipment and knowledge to validate the quality of the cropped yeast as genetic drift can happen over time impacting several parameters in your beer, such as fermentation kinetics and volatile compounds produced. Our recommendation is to limit repitching to no more than 4-6 times (for any yeasts, not only Fermentis) and always check the quality of the cropped yeast. Again, the fact that you are using dry yeast does not mean you cannot recycle the culture. What is important is to check, when recycling yeast, the presence of beer spoilage microorganisms and that is something our E2U™ yeasts are controlled against from our yeasts bank and through the production process.

What is the recommended pitch rate for E2U™ Fermentis ADY?

Active Dry Yeast is dry yeast biomass with no free water molecules (94-97% dry matter). A pitch rate in weight per volume (grams per hectoliter) is the most accurate way, for ADY, to achieve consistency in your fermentations time after time. For E2U by Fermentis ale strains we recommend a pitch rate of 50-80 gr/hL (2.06-3.3 oz/bbl); and 80-120 gr/hL (3.3-4.95 oz/bbl) for our lagers strains. In other words, one 11.5grs sachet (0.406 oz) is good for 5 gallons for ales and two 11.5g sachets for 5 gallons for lagers. For high gravity beers (over 18°P) it is better to pitch 2 sachets per 5 gallons brew.

Fermentation performance of SafAle™ S-33 (Pitching rate 50 g/hL, 15°P, 20°C) and the concentration of ethanol, residual sugars and volatiles (acetaldehyde, esters, higher alcohols and vicinal diketones) at the end of fermentation (before diacetyl rest) for 3 diferent rehydration procedures (in triplicate). DP: direct pitch without rehydration, W: rehydration in water at 30°C with moderate agitation, 15°P: rehydration in 15°P wort at 30°C with moderate agitation. 

For more information about our strains please check the website www.fermentis.com or download the Fermentis App from the Apple Store or Google Play by scanning the QR code below. You can also download our Tips and Tricks for more detailed information of our strains from our web page.

This article was written by the following Fermentis Team members: José Pizarro, Industrial Account Manager – The Americas, Kevin Lane, Technical Sales Support Manager - The Americas, & Marcelo Cerdán, the Sales Director - The Americas.

We are very grateful for the contributions of our R&D Team, by Philippe Janssens and Yves Gosselin, Hugo Picard (Technical Sales Manager – Home Segment) and as well as our Marketing team: Stefanie Roedenbeck (Marketing Manager – The Americas), and our Global Marketing Manager Jeanne Gallerand.

Contact us at: fermentis.com/en/contact

Time to plan how you’ll celebrate Mass Beer Week!

Mass Beer Week is almost here with exclusive glassware, events, and more

Since the MBG began sponsoring Massachusetts Beer Week in the spring of 2017, the number of craft breweries operating in the Bay State has increased exponentially—and the annual celebration of them all is keeping pace. 

Mass Beer Week is back March 4-11 with live events happening across the Commonwealth. From a festive introduction to some of the coolest new breweries to a stacked lineup of in-person events, there’s plenty to drink, see, and savor during Massachusetts Beer Week. 

Here are the highlights:

Meet the Brewers Freshman Class 2023

Mass Beer Week kicks off on Saturday, March 4, with the return of the MBG’s Meet the Brewers Freshman Class: 2023. This roundtable tasting event hasn’t happened in-person since 2020 because of the COVID-19 pandemic, yet more than 20 new breweries have launched in Massachusetts every year. Seven 2023 newcomers will converge at Lookout Farm in Natick for this year’s Meet the Brewers Freshman Class:

• Break Rock Brewing 

• Dirigible Brewing Co. 

• Hopothecary Ales & Kitchen  

• Hot Plate Brewing Co.  

• Strong Side Brewing Co.  

• The Girls Brewery

• Twisted Fate Brewing Co.

Get to know some of these persevering entrepreneurs and hear about their challenges and triumphs during the afternoon networking event. Representatives from each brewery will share their beers—and their insights about launching a craft beer business during one of the most uncertain times the industry has ever seen. Tickets are $50 and include a 12-minute meet-and-greet with each brewer, plus two beer samples from each table, a souvenir tasting glass, and refreshments. All proceeds benefit the Mass Brewers Guild, the state’s trade association to protect and promote the interests of craft brewers across the state.

Meet the Brewers Freshman Class 2023, Saturday, March 4, noon-3 p.m., Lookout Farm, 89 Pleasant Street South, Natick.

Get your limited edition glassware
As craft beer lovers, we know you can never have too much glassware—and of course Mass Beer Week comes with an exclusive pint. 

The stylish Willi Becher glass is available throughout Mass Beer Week to buy for $6 at dozens of craft breweries across the Commonwealth. The pint includes this year’s Mass Beer Week dates and hashtags, and features a whimsical, 360-degree landscape designed by local artist and craft beer lover Shawnna Lyons-Dambeck, complete with landmarks from the Boston skyline and the sun shining down on a flourishing farm. 

“While every brewery in every region is so different – they all care so much about their communities, sustainability, and supporting farmers,” says Lyons-Dambeck, who won a contest sponsored by the Mass Brewers Guild to design this year’s commemorative glass.

Events all week long

From taproom trivia nights and food pop-ups to polar plunges and ice-skating extravaganzas, there are myriad ways to celebrate Mass Beer Week all across the state. Check out the full lineup of events via the Mass Beer Week Facebook page or head over to MassBeerWeek.org. Keep checking back all week long. The calendar will be updated through March 11. 

Whenever and wherever you get out there for Mass Beer Week, make sure to take a pic! The Mass Beer Week Photo Contest is back with cool prizes. The first-place winner will receive two tickets to the Massachusetts Craft Brewers Fest in Boston on April 29; second place earns a $50 gift card to the Mass. brewery of your choice; and third place will get MBG swag including a cooler, hat, and glassware. To enter, simply post pictures of anything Mass. craft beer-related to social media between March 4-11, using hashtag #massbeerweek2023 and tagging @massbeerweek and the brewery or breweries pictured. Photo contest winners will be announced on Tuesday, March 14.

However you celebrate Mass Beer Week, just remember: #DrinkMassMadeBeer. Cheers!

Six Pack Questionnaire Series: Bright Ideas Brewing Co.

Meet Danny Sump, director of brewing operations at
Bright Ideas Brewing Co.

Full Name? Danny Sump

Your title? Director of Brewing Operations

Brewery Name?  Bright Ideas Brewing

Brewery Location? North Adams  & Westfield - Coming Late Spring 2023!

#1) What made you decide to get into the craft brewing industry? Back in 2012, I was looking for a career change and craft beer was starting to boom. I called up the local craft brewery asking for a job and they said yes. I started the next day washing kegs (and growing a beard).

#2) Which of your beers do your customers enjoy the most and why? Our Czech Pils (Czechs Out) or Kold Kolsch usually sell the best, but our beer geeks love our Phantasm IPAs and our Quaffable Waffle pastry stout series. We brew quaff waff with waffles, a waffle topping (such as blueberry or strawberry), maple syrup, chocolate, vanilla, and milk sugar. Banana is definitely our favorite of the group.

#3) What's your favorite thing about your brewery? The best thing about our brewery is the freedom and personality. The brewery, taproom, and general vibe are an extension of our employee's personalities. Our brewers get to brew the beer they like, the beertenders can play their favorite music, and our graphic designer has freedom of interpretation for all labels and artwork. When you come to our taproom or drink our beer, you really get a feel for who we are as a company.

#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? There are a lot that impress me, but if I had to narrow it down, I would go with The Brewery at 4 Star Farms in Northfield, 2 Weeks Notice Brewing in West Springfield, and Great Awakening Brewing in Westfield. Chris is doing a killer job at 4 star farms brewing with local malt and hops. The setting is also unique as it is located on a hop farm. Besides brewing great IPAs, 2 weeks notice has created that "feels like home" atmosphere for their taproom. Some of the most friendly and fun people can be found working and drinking there. Great Awakening is one of the more creative breweries in Western Mass. They have a beautiful taproom and the variety and execution of their beer is fantastic.

#5) What’s a little known fact about you or your brewery that you think customers would get a kick out of?  Our North Adams brewery is located on the campus of the largest contemporary art museum in North America. Mass MoCA contains 250,000 sq ft of visual art space. Bright Ideas is located in the front of Courtyard A with easy access brewery only parking across the street. We will also be opening a new production facility and taproom in Westfield by late Spring. We have 2 connected warehouses totaling 11,000 sq ft and will increase our production by 600%.

#6) What’s a style that you think is under-appreciated that you’d encourage other craft beer drinkers to try? I would say European dark lagers as a whole. I think general perception is that dark beer is heavy and bitter, but Schwarzbier, czech dark lager, etc... is very nuanced, balanced, and light. I believe dark lagers, when done well, are very enjoyable even to the pedestrian palate.  

Black beer lovers are proud to lead industry’s diversity efforts, but white people can do more

Two years after the premiere of “Black Brew Dialogues,” creator Collin Knight calls in the craft brewing community.

Collin Knight is a networker, cultural consultant, and founder of Live Like a Local Boston. His food tours of Boston’s historically Black and brown neighborhoods invite people to experience diverse cuisine that Boston isn’t necessarily known for, such as Caribbean curries, Latin American empanadas, and the city’s first distilled spirits since Prohibition. 

In 2020, after the unequal isolation of the pandemic and proximity to police-involved violence gave many people the space to understand systemic racism and examine their own privilege, Collin was, frankly, fielding a lot of calls from white people. As a connector, he wanted to help, but he felt that much of the outreach was reactionary. “To be really honest, there was a lot of white guilt once everything hit,” he says.

But Collin, a craft beer lover, did take the opportunity to join the Massachusetts Brewers Guild’s Diversity Committee. After having an initial meeting with MBG executive director Katie Stinchon in 2019, “I really felt like she understood that there needs to be more diversity within the beer culture,” he says. 

The MBG connected him with Ray Berry, founder of Springfield’s White Lion Brewing Company and one of just a few Black brewery owners in the Commonwealth. In 2021, they collaborated with the association to produce the pilot episode of Black Brew Dialogues, which travels around Massachusetts to explore how the beer industry can become truly inclusive. The video is free to stream on Hop Forward Equality, a hub for breweries with resources about diversity, equity, and inclusion.

About the travelogue:

“Although it’s called the Black Brew Dialogues, this show is about all marginalized groups,” Collin says. “Breaking down what it looks like for jobs: It's not just about making beer. There's marketing, all different types of jobs in the industry that can be had by people of color” and other identities.

What’s next for Black Brew Dialogues:

“The obvious next episode would be to talk to women,” Collin says. “There's so much that needs to happen when we're talking about fairness and equality for women in general,” including sexism in the beer industry. But following the pilot premiere in October 2021, the 501(c)(6)  MBG has not been able to raise enough funding to produce any follow-ups. “It's a little disappointing that we haven't got funding for it,” Collin says. 

A lack of funding shouldn’t stop the conversation, but as a brewery owner himself, Ray Berry understands “there are other competing priorities. We're in our lane to make money and bring people in,” he says. “That's our first priority. Then if we have the capacity, we’ll have someone go out and be an advocate.” 

The White Lion founder also volunteers on the MBG Diversity Committee. The Guild “does a lot of tremendous advocacy work on a state level,” Ray says, “but one of those priorities has to continue to be diversification of the trade. We have to create metrics to be able to hold each other accountable.”

What can brewery owners and beer fans do in their communities?

“Individuals have to lead by example,” Ray says. “At White Lion, because we are Black-owned, we want to encourage communities of color and all marginalized communities to come into our space and feel welcomed.” Efforts include diverse strategic partnerships, such as collaborations with UMass Amherst men’s basketball icon and former NBA player Marcus Camby. Later this year, White Lion will open a second taproom in downtown Amherst with Camby as an equity member. 

“The four counties of Western Mass. are ethnically diverse, very economically diverse, and very gender diverse,” Ray notes. “I just try to be outwardly open about it in a respectful way, as it relates to the culture and trade that we are part of.

“Other breweries may not be comfortable conversing about race and diversity,” he says. “Their efforts may be in a community that has little or no diversity associated with it.” But just saying “our doors are open” isn’t enough, and many breweries are “not having that conversation, about how to really demonstrate they're welcoming everybody.”

DEI takes effort—and it’s time to spend it. 

“I know that there are people passionate about the work of diversity, equity, and inclusion in Massachusetts breweries” Ray says, and they are not all BIPOC.

“This is the era of white people using their privilege to move society forward,” Collin says. “You got to figure out what's going to be your way to make an impact.” That could look like DEI affinity groups held in white spaces, breweries hosting diverse programming, establishing more training programs in the industry, and more.

“It will take the big picture of people to really move the needle,” Ray says. 

Six Pack Questionnaire Series: Moby Dick Brewing Co.

Meet Scott Brunelle, head brewer at Moby Dick Brewing Co.

Full Name:
Scott Brunelle

Your title:
Brewer

Brewery Name:
Moby Dick Brewing Co

Brewery Location:
New Bedford, Mass.

#1) What made you decide to get into the craft brewing industry? I kind of lucked into an assistant brewer role while tending bar at Brewmoon Boston. Unlike most craft brewers I had only home brewed once before I was actually paid to brew. 

#2) Which of your beers do your customers enjoy the most and why? We have a wide range of regular guests as well as a wide variety of styles available. I like to think if a group of people come in they should be able to find a beer on our list that they will enjoy. Our regulars try new offerings but tend to favor my west coast IPA as well as my European Lagers.

#3) What's your favorite thing about your brewery? My favorite things about my brewery is that I picked out the equipment and that I have full autonomy over all phases of the brewing operation.

#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? 

I love all Ma breweries. Saying that I love CraftRoots since they make great beer and Maureen was my intern at RB Braintree many moons ago. I am also a fan of Mayflower since they are in the town that I live in and have great staff, great beer and great ownership.

#5) What’s a little known fact about you or your brewery that you think customers would get a kick out of? We are technically in a National Park, The New Bedford Whaling National Historical Park. We are in a building that used to be a fruit company(Tropical Banana Company) so we have hooks in our basement where they used to gas the bananas in order to kill the tarantulas.

#6) Do you remember your first gateway craft beer? What did you love about it and why? My first gateway craft beer was Sierra Nevada Pale ale. I just remember loving the color, the appearance and the aroma. It was just so much more complex, flavorful and more  interesting than all of the mass produced American lagers that I had tried in the past. ​