Unlike beers brewed with traditional brewers yeast, wild beers exhibit uncommon, tart, and often sour flavors. It will allow brewers to keep production equipment for wild and non-wild beers separate. Part one of the expansion will be a dedicated space for experimental beers brewed with wild yeast and souring bacteria. Next summer, the brewery hopes to move into 3,200 square feet of space being vacated by its other neighbor, Maine Craft Distilling, which is moving up the hill to Washington Avenue and expanding in Freeport.
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