E-Malt.com News article: USA, MA: Mystic Brewery to expand in Massachusetts

Mystic Brewery’s founder, Bryan Greenhagen formally announced on April 14 that the brewery will be upgrading their facility in Chelsea, MA to enable vastly expanded production of saison and traditional wild ale with an unprecedented level of control over production and fermentation. The brewery will have a customized brewhouse and bottling line specifically for bottle conditioned beer up and running by May and will follow with one thousand barrels of wood fermentation and aging capacity as well as a traditional copper coolship, bringing the brewery closer to its goal of being one of the country’s largest dedicated producers of Belgian-style sours and wild ales.

“These kind of beers require patience and fortitude and it’s a long process to get genuinely traditional production flowing. We started over three years ago and have cast out hundreds of barrels of beer in the process of developing cultures for true wild ale brewing where, much like in the bread world, a great sour yeast culture is developed slowly, over time,” said Bryan Greenhagen.

Mystic has been assisted in this expansion by Cambridge Brewing Company from whom some of the equipment is being purchased. Cambridge will in turn be bringing production of their many award winning barrel program beers to the new Mystic facility.

Greenhagen stated, "The opportunity to build our dream brewery and at the same time help expand one of the founding barrel programs in the United States is humbling and extremely rewarding."

Mystic Brewery was established in 2011 as one of the first Belgian G-type (Geuezestekerij-Type) breweries in the United States, in which unfermented beer (wort) is brewed at other breweries but fermented and aged onsite. The brewery received a gold medal at the 2013 Great American Beer Fest for a beer from their Vinland native yeast project, the first such medal for a beer made with yeast indigenous to the United States.


15 April, 2015