Dorchester Brewing

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Where to Find Our Beer Around Boston

Dorchester Brewing Co V1 Double IPA and Clapp’s Cream Ale cans are popping up all over Dorchester, Boston and beyond! We keep adding to our list. This blog will be updated on a weekly basis, so please visit all of these amazing establishments to find our beer!

224 Boston224 Boston Street, Dorchester, MA 02125

Abby Park550 Adams St, Milton, MA 02186

Ashmont Grill555 Talbot Ave. Boston MA 02124

 American Provisions: 613 E Broadway, South Boston, MA 02127

American Provisions Dorchester: 1971 Dorchester Ave. Boston MA 02124

Assembly425 Hancock St, Quincy, MA 02171

Atlantic Market Liquors243 Atlantic St 247 Unit 1, Quincy, MA 02171

Bin Ends: 236 Wood Road,  Braintree, MA 021841310

Blarney Stone:
1505 Dorchester Ave, Dorchester, MA 02122

Blend: Dorchester Ave, Dorchester MA, 02122

Boston Bowl820 William T Morrissey Blvd Boston, MA 02122 

Cape Verdean Liquors690 Columbia Rd, Dorchester, MA 02125

Craft and Cru25 Central Ave, Milton, MA 02186

Craft Beer Cellar – Fenway: 98 Van Ness Street, Boston, MA, 02215

Craft Beer Cellar – Fort Point34 Farnsworth Street, Boston, MA 02210

Craft Beer Cellar – Roslindale4228 Washington St. Roslindale, MA 02131

Dbar1236 Dorchester Ave, Dorchester, MA 02125

Five Star Liquors197 Worcester St. North Grafton, Ma 01536

Fruit Center10 Bassett St, Milton, MA 02186

The Gallows Boston1395 Washington Street, Boston MA 02118

Gaslight Brasserie: 50 Harrison Ave. Boston, MA 02118

Harborpoint Liquors45 William T. Morrissey Blvd. Dorchester MA, 02125

Home.stead Bakery & Cafe1448 Dorchester Ave Boston, MA 02122

Liquor Land1033 Massachusetts Ave. Boston, MA 02118

Lower Mills Tavern2269 Dorchester Ave, Boston, MA 02124

Marina Bay Market532 Victory Rd, Quincy, MA 02171

Merchant’s Liquor Mart: 88 High St. Danvers, MA 01923

Novara556 Adams St, Milton, MA 02186

Reunion Tap and Table198 Worcester Street, North Grafton, Massachusetts 01536

Polish American Club: 82 Boston St.  Boston Ma, 02125

Savin Hill Wine & Spirits1051 Dorchester Ave Boston, MA 02151

Southside Tavern: 73 Liberty St Quincy, MA 02169

Tavolo1918 Dorchester Ave. Dorchester, Ma, 02124

The Adams Pub29 Hancock St, Quincy, MA 02171

The Industry750 Adams St, Dorchester, MA 02122

Victory Point, Bar & Grill332 Victory Rd, Quincy, MA 02171

To talk about getting our beer in your establishment, contact us today.

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Meet the Team: Nafi Fraiman, Cellarman

When it comes to the brewing process, most people focus on the beginning process that starts in the brewhouse as well as the last piece that packages up the final product in those beautiful can labels. However, there’s quite a lot that goes into the process between those two pieces. Today, we’re introducing you to Nafi Fraiman, a Cellarman on our team who works with our fermentation vessels to keep a close eye on the brewing process as the magic all happens. Born and raised in Boston while also growing up in Israel, you can find Nafi playing music or snowboarding on the weekends and during the week, he can be found hard at work supporting our team to get the freshest, high-quality beer directly to your glass! Read on to learn more about Nafi:

How did you get into craft beer and join the brewing industry?

My background is in engineering, but after a few years in the field I felt I needed to do something different.  During my search for a new career path I got into homebrewing and fell in love with the beer making process. I got to know a lot of people in the homebrewing community, and by extension, got familiarized with professional brewers. I started volunteering at breweries to try to get my foot in the door and eventually got hired for a full time position.

What do you like best about the industry compared to other fields?

Every day I work with a product that I really enjoy and can connect with through my sense of smell and taste. I get excited about all the new products that go through our facility and the innovative processes we implement day to day to solve problems. I love the craft brewing work culture, where people are expected to work hard and to have fun!

Tell us a little bit about what you do at DBco on a day to day basis.

Most of what I do includes handling the big 1800 gal fermentation vessels – preparing them to receive new batches of beer and adding hops, fruit or other ingredients as necessary. I also monitor the beer fermentation to ensure the process is going well, and when it’s done, I transfer the beer over to be packaged. Lastly, a huge part of the job is making sure anything that comes in contact with the beer is absolutely sanitary.

Favorite part of your job?

Overcoming problems with creative solutions, executing complex tasks…and then the reward of having that beer you worked so hard to make and sharing laughs with the people you made it with.

Favorite beer style

Anything that is balanced, especially if it is low ABV. My go-to styles are Pilsners, New England IPAs and kettle sours.

Favorite DBco beer

Currently it’s The Gateway Sour, a beer I designed for those who are not accustomed to tart beers but want to dabble with the style. Past beers I have really liked are Heavy Metal Grampa (A Dunkelweizen), Born to Be Mild and our annual Festbier.

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Meet Our Team: Peter Huhn, Assistant Tap Room Manager

Continuing on our tradition of sharing the faces in the Tap Room and our Brewery, we’re bringing you another familiar face you may know if you visit our Tap Room! Meet Peter Huhn, a local who joined our team after converting from a dedicated local customer into employee. Next time you swing by the Tap Room, make sure to say hello!


How did you get into craft beer and join the brewing industry?

I had always been passionate about craft beer, so my roommates and I decided to brew at home. Needless to say the first few batches were awful, but that’s where it all started. I found myself working in restaurants with a selection of craft beers and spent my time drinking only craft beer and figuring out what I liked and didn’t like. I would taste as many different things as I could, learn about the process when I had time and discuss it with whatever bartender would let me.

So while helping open and General Managing a restaurant in Boston, I would walk past Dorchester Brewing Co. every night and stop in for a few. The staff started to know me and when they weren’t busy, we would all chat and hang out. Eventually I got wind of a position opening up, my new friends urged me to apply, and then all of a sudden I was in. When this opportunity came up I knew I had to take it. Haven’t looked back since.

What do you like best about the industry compared to other fields?

My first job was working in my Uncle’s hardware store when I was young talking to guests and helping them find what they needed. Helping out guests and making them happy always made me feel satisfied. My dad was a chef in restaurants in New York City, so my love for food came from that. Ultimate, I decided to combine the two and work the front of the house in restaurants. Since my first job in college bussing tables, I never looked back. This industry is incredibly rewarding but brutal. You work long hours, you have a lot on your plate, and you have to be practically crazy to do it. But the networks you make, the satisfaction of making someones day, and the friendships along the way all make it worth it. I cant see myself in any other field, because no other field is as crazy and as tightly-knit as the industry.

Tell us a little bit about what you do at DBco on a day to day basis.

Make sure the day runs smoothly! When I get in, I am in charge of making sure the staff has everything they need to operate smoothly. Guests have to be happy, beer has to be flowing, and rules have to be followed! You will either see me behind the bar, or strolling around the tap room making sure everything is fine and people are having fun. 

Favorite part of your job

Favorite part of the job has to be closing time. Not because people are leaving and the day is done, but because that tends to be the most personal moment at the bar. There isn’t much left for us to do, giving us a few minutes to actually talk and have more in-depth conversations with whoever is left at the bar. I get to hear about who they are, why they came to Dorchester Brewing Co., how we may or may not have made their day and whatever else is on their mind. Something about closing time just tends to be the most personal time of the day.

Favorite beer style

Tough to say! Beer is changing and evolving so much its hard to lock yourself in to one style of beer as your favorite. It all depends on the season and my mood I guess. If I absolutely had to choose, I would think I would have to go with any barrel aged imperial stout. So much flavor can be packed into it, plus you only need one or two to really feel it. Saisons are really starting to creep up on my list.

Favorite DBco beer

My favorite beer DBco has ever brewed was on tap when I was still coming as a regular. It was the Divination, a Bully Boy bourbon barrel aged imperial stout. Heavy chocolate notes, very boozey, not overly sweet, and subtle smokiness from the barrel. I could drink gallons of it and never get tired of it.

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Meet Our Team: Sarah Pott, QA/QC Manager


Since we opened our doors in 2016, we have been proud to stand behind the quality control measures that we’ve put in place to produce the best end product that our customers enjoy drinking! We are happy to introduce a face behind the scenes who helps to create the fresh, clean flavors and taste of all of our partner and house craft beers, all which are made right here on-site in our Boston brewery. Thanks to her expertise and dedication, you get the benefit of enjoying all of the DBco beers that pass through our doors! So, today, let’s raise a glass to Sarah Pott, our QA/QC Manager at Dorchester Brewing Company.

How did you get into craft beer and join the brewing industry?

I grew up right outside of Portland, Maine where there is a plethora of amazing beer (and food). Living in such a small community, it wasn’t difficult to connect with people within the brewing industry. Right out of college I basically just volunteered at whatever brewery would have me. That’s how I got my foot in the door before participating in ABG’s brewing school.

Tell us a little bit about what you do at DBco on a day-to-day basis.

My job here at DBco involves a lot of quality oversight into many processes, including packaging, cellaring and brewing. Routinely, I am tracking and performing sensory analysis on all of the fermentations occurring in the tanks, and on a daily basis we can expect to have at least 18 different beers in the fermenters (no, I’m not drinking 18 beers everyday). I’m responsible for making sure we are producing beers that fall within our brewing partners standards, as well as our own. Along with that, the most important responsibility I have is tracking down any contaminants or beer spoilers that may be lurking in the brewery. By doing this, I plate the beer at multiple different stages of the process onto selective and differential growth media. I can then detect if we have any microbes that could spoil the beer, or if there is an issue in the process

What do you like best about the brewing industry?

THE PEOPLE! Most people in the brewing industry don’t just accidentally fall into it, they actively seek it out, which typically means these people are extremely passionate about what they do. They want to be here. I’ve met so many intelligent, creative and passionate people working in this industry, which makes it all worth it.

Favorite part of your job?

Contentedly walking into work everyday knowing I stuck with my passion and that I’m not sitting in an office somewhere.

Favorite beer style

Pilsners (everyone should make more pilsners)

Favorite DBco beer?

Clapp’s Cream Ale

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Meet Our Team: Colleen Rankin, Brewer

With International Women’s Day on the horizon, we are working to celebrate all women in the beer industry and females worldwide. Read more about our special collaboration beer release with proceeds supporting several institutions to empower women everywhere. With that in mind, we’d love to introduce you to an awesome member of our brewing staff, who works to bring you fresh, tasty beer weekly in the DBco Tap Room and beyond. Meet Colleen Rankin.

Tell us a little bit about yourself and your background.

I grew up in Akron, Ohio, where I lived through college. Since then, I have had stints living in Russia, Columbus, Baltimore, Washington state, Oregon, and Cleveland. I moved to Boston in July to work for Dorchester Brewing. When I’m not brewing, you can usually find me doing something outside  — biking, climbing, skiing, hiking, etc. — or reading a book, listening to music, or wandering around town looking for good cocktails, coffee, or beer.

How did you get into craft beer and become a brewer?

My fascination with craft beer began in my early 20s, when I had become bored of drinking Rolling Rock and Newcastle Brown Ale. Not too long after discovering craft beer, I started dabbling in home brewing. Looking for a more fulfilling career choice and dissatisfied with working for the man, I woke up one day and decided to become a production brewer. I was lucky enough to find a terrific brewer in Eugene, Oregon that felt that I had the stuff necessary to succeed in brewing, so he gave me an Assistant Brewer position with no production experience, which is quite a lucky thing in this industry. After working at Sam Bond’s Brewing in Eugene, I put in a good stint as an R&D brewer at Platform Beer Co. in Cleveland, Ohio, and now I’m here brewing up fantastic brews at DBco. Working hard to gain knowledge and experience, I hope to eventually open my own brewery.

What’s so special about the brewing industry?

I like brewing because it is both hands on and intellectually driven. An average day’s work allows me to work hard doing manual labor, which is really satisfying, and use my brain in the course of operating mechanical systems, trouble-shooting problems, or writing recipes. I have had successful jobs behind a desk and other, equally great jobs, working outdoors and in customer service; I find that brewing really feeds all facets of me as a human. It brings me good balance that keeps me feeling good about going to work every day.

What’s the favorite part of your job?

Since I started brewing, my favorite thing to do is to hose out the whirlpool vessel. It is so satisfying to me to start with a massive mess of a hop pile and end with a shiny and clean tank. The process of transformation from mess to cleanliness is a really satisfying thing. It is so laughable, I know, but it is the little things in life. On a broader level, I love the process of creating a beer from start to finish — beginning with an idea, writing a recipe, brewing it, caring for it during the fermentation process, then pouring it into a glass that the masses (and I) get to enjoy. I think that is a really rad thing.

Favorite beers?

My favorite beer style generally changes with the seasons, but I love them all. Dark, light, Belgian, American, sour, IPA, or cask, I try not to get stuck in the rut of drinking one style more than the rest. Every style of beer has the prefect time and place for appreciation and enjoyment. To date, my favorite DBco. beer (that I wasn’t the mastermind behind) is Born to be Mild, an English Mild Ale that we released a batch of a while back. My favorite partner beer is probably Stupid Head by Stillwater Artisanal, a delicious double-dry hopped Hefeweizen style ale.
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Introducing Our New Reduced Gluten Beer

Since we opened our doors in 2016, we’d frequently have questions popping up around gluten-free and gluten reduced beers. We’ve been working on creating that for our customers and are excited to announce our newest collaboration beer with Stillwater Artisanal Beer, Test Sour, which is a gluten reduced Sour Ale.

In order to keep this beer full of body and flavor, we employed an enzyme that specifically breaks down proline rich gluten forming proteins without impacting the beer finish itself. From this, we sent a sample to an independent testing lab to confirm the exact levels of gluten. The lab analysis registered the beer’s gluten levels at the limit of detection which is < 10 parts per million. With that, we are able to identify the beer as gluten reduced per the FDA.

And now, we’re pleased to introduce Test Sour, which we think is a pretty tasty beer in and of itself whether you are looking for gluten reduced beer or just enjoy a nice sour ale.

 

Sweet notes of apricot and tangerine lead to a full-bodied juice blast of citrus and stone-fruit, finishing with a clean tartness that will leave you wanting more.  This beer is gluten reduced.  Lab analysis registers gluten at < 10PPM.  Please note that this beer Is NOT gluten free but may be acceptable for people with a gluten intolerance.  ABV 4.5%

We invite you down to our Tap Room to sample it for yourself. Cheers!