![]() We weren’t able to determine what was going on inside at the time, but maybe these photos will provide you with some insider knowledge. New barrels for experimentation just vaporizing into existence, though they actually have someone negotiating barrel purchases, I believe, so they’re not actually magic barrels, at least not until they’re bottled and served.Īdding to the fun of more barrels, they recently purchased two foudres from a winery as “toys” to aid in the experimentation of wild beer, and as they learn to work with them, they’ll be releasing experimental batches. Won’t somebody think of the BarrelsĪs barreling is the name of the game, Night Shift is apparently acquiring new barrels frequently, and in Tarah’s words “They just show up every day!” which is a pleasingly awesome thought. The loyal beer drinking community seems to want more of what put them on the map, sours and barrels – and that’s what Tarah explained will be part of their approach for the future. They’ve been known for their sours and IPA’s over the past few years (Santilli, the flagship IPA, won bronze at the 2016 World Beer Cup in the American IPA category, which is a super tough challenge considering all the great beer in that category). With this expansion, they’ve been able to tackle many hurdles such as canning, barrel aging, and creating a huge space for on-premise enjoyment.Īs was explained to me, Night Shift Brewing is ramping up their barrel program and planning to release a lot more beer styles with that in mind. The demand for their sought-after beer grew them out of their space into a new, much larger 20 barrel brewhouse. In just over two years, what started as a 3.5 barrel brewery in 2012 had already begun pushing their brewing beyond capacity, which resulted in expansion of great proportions. ![]() She kindly gave me the scoop behind the brewery and some tidbits about the past, present and future. ![]() I recently met with Tarah Maresh, who has been on board the Night Shift train since they built the current facility at 87 Santilli Highway in Everett, Massachusetts. Night Shift Brewing was started by 3 homebrewing friends (Rob Burns, Mike O’Mara and Mike Oxton) who decided to transition their nightly skills into a day job after spending less time brewing during regular hours, and most of their time brewing during the “night shift” – which is where the name originated. ![]()
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