“We’ll be set up for tours immediately, and we’ll build out a tasting room in 2016.” The Weymouth brewery, formerly an industrial space that has sat vacant for at least a year, “needs a lot of love,” Heissner said. But construction will begin early next year, and beers should hit the market by the second quarter. Heissner may release the “naked” brews during their future production runs, as well, though he hasn’t quite decided. For the barreled brews, the youngest will come in 12-ounce four-packs the three-month version will come packaged in 22-ounce bottles and the six-month variety will be corked and caged in 750-mL bottles. “If I’m getting back into , we better have some fun with it,” Heissner said.Īt a debut event at the Harpoon Beer Hall in June, BHZ also shared the unoaked version. We’ll set out to do 200-250 barrels in the production run for each release.”Įach beer will land on local draft lines, and get packaged-in one-month, three-month, and six-month aged varieties. The 10-barrel system could make up to 4,000 barrels a year, but “I’m hoping to do about 2,000 barrels. He left the corporate world earlier this year and has a fairly small-scale vision for BHZ. “I always joke that the beer got better and they started making money after I left,” he told the Boston Globe‘s Gary Dzen earlier this fall. Davis brewery s ciences alum left the industry for biotech in 1992, after he helped create Harpoon’s first release, its namesake ale. They’ll select a single brewer to work with Barrel House Z and do a short production run, launched next fall,” Heissner said. “We’re going to provide them with a style framework we’re looking for. The final offering next year remains to be brewed: Heissner is working with Homebrew Emporium in Weymouth and Craft Beer Cellar in Braintree to organize a contest for amateur brewers on the South Shore. This summer, BHZ will release a “ginned pils.” A pilsner base from a Harpoon brewer will get herbaceous notes from Bully Boy (inspired by their forthcoming gin), and the beer will rest in barrels seasoned by Bully Boy rum and a to-be-named cider collaborator. Heissner is planning a third Harpoon collaboration, alongside chief brewing officer Al Marzi, for the fall: Rage Against the Hop Machine, characterized as an “extra special brown sugar ale”-or “an anti-IPA beer.” RATH, as it’s affectionately called, debuted in the Harpoon Beer Hall last fall. The resurrected brew will be aged in Bully Boy whiskey barrels. Both companies have minority shares in the fledgling brewery.įirst up is RR #23, a riff on the Harpoon 100-Barrel Series Old Rusty’s Red Rye Ale, which Heissner brewed for Harpoon nearly 20 years after he left the industry. In 2014, Harpoon became an employee-owned company.That includes with amateur and other up-and-coming brewers, but the standing relationship is with Heissner’s former employers and Bully Boy Distillers. Harpoon’s line of craft beer features its award-winning IPA and seasonal beers, along with special limited releases. The Harpoon Brewery was founded in 1986 by beer lovers who wanted more and better beer options. When the Brewery was founded, Harpoon was issued Brewing Permit #001 by the Commonwealth of Massachusetts, since it was the first to brew commercially in Boston after a dormant period of about 25 years. To find Big League near you, check out the Harpoon beer finder. where Harpoon beers are sold in 4-pack 16 oz. 52% of Millennials say that better-for-you ingredients impact their decision more now when selecting a craft beer compared to a year ago, while only a quarter (26%) of Gen Xers feels the sameīig League is now available year-round throughout the U.S.When describing their approach to wellness during the pandemic, 44% of Millennials say they make better food and drink choices than they did before the pandemic, compared to 34% of Gen Xers.71% of respondents say they consider eating and drinking items they enjoy – regardless of their nutritional value, in moderation – a form of wellness.
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