Dorchester Brewing

Boston

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M&M BBQ NOW Officially Open – Hours and Menu

We are so excited to welcome M&M BBQ, now officially open at Dorchester Brewing Company for lunch and dinner daily. Along with your favorite ribs and sandwiches, their full menu is up for grabs with bar bites like Pretzels, Dumpster Fries along with salads, brats, golden fried chicken sammies and so much more. Based on our own experience (hey, we do need to try out everything on the menu, right?!), we are pretty positive you’ll be coming back to try out each and every one of their awesome menu items!

Come and get ’em! Full Menu and Hours below:

Savory Sweet BBQ Ribs by M&M BBQ Located at Dorchester Brewing Company.

M&M BBQ is NOW OPEN at DBco the following hours:

Sun-Mon: 11:30am-7:30pm

Tues-Thurs: 11:30am-9:30pm

Fri-Sat: 11:30am-10:30pm

Download Their Full Menu NOW

M&M BBQ Mac&Cheese at Dorchester Brewing Company.
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Dorchester Brewing Welcomes M&M BBQ, Coming Soon

Dorchester Brewing Company has seen some exciting changes over the last few months. In addition to our recent Tap Room expansion, over doubling the size of our Tap Room, we have also welcomed a new on-site restaurant partner, M&M BBQ. We are thrilled to be working with them to offer our customers the chance to taste their delicious, mouth-watering food alongside our fresh beer. Now, the next time you visit DBco. no need to order delivery or bring your own food!

M&M BBQ

Dorchester Brewing has partnered with Dorchester’s own, M&M BBQ! The kitchen occupies part of our expanded space so customers can order food and enjoy anywhere in the Tap Room with our beer.

Known locally for their juicy, fall-off-the-bone ribs, M&M BBQ was originally founded by Marion and Maurice Hill in 1982, and is now operated by their grandson, Geo Lambert, who took over the business ten years ago. The restaurant is Geo’s first brick and mortar location since his grandparents time who ran several restaurants in Dorchester.

As they lead up to their grand opening on January 20th with full menu and extended hours, M&M BBQ is currently open daily from 11:30am-7:30pm with a limited menu. Please visit our social media sites for daily updates.

Dorchester Brewing Company: Beer and BBQ for the win!

If you have yet to see the new expanded space or try M&M BBQ, swing on by today! In addition to now offering BBQ, we also are now serving wine and cider alongside our fresh craft beer! Need a private event space? Learn more here!

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Introducing the Dorchester Brewing Company Wine Series

We are very excited to announce a new wine series made in collaboration with La Cantina Winery in Franklin, MA.

To complement our local craft beer at Dorchester Brewing Company, we knew we wanted to add onto our beverage offerings as we expanded the Tap Room in order to serve our gluten free customers. We are so happy to announce that all of our wines are gluten free.

All the DBco wines are made through a collaboration with an artisanal, local winery in Franklin, Massachusetts dedicated to produce crushable, quality wines. La Cantina Winery has a family tradition of Italian winemaking beginning in the mid-1900’s in Italy. They moved to Massachusetts in 1963 where these traditions have been passed down, producing small batch wines. If you haven’t heard about them, definitely check them out and we’d certainly recommend visiting their Vineyards. www.lacantinawinery.com.

We will be serving the following wines by the glass:

Sauvignon Blanc: Light to medium body, peach, grapefruit, citrus, crisp. ABV 13.5%

Gamay Rose: Medium body, juicy, strawberry, rhubarb. ABV 12.5%

Primitivo: Light to medium body, cherry, blackberry, pepper. ABV 14%

Cabernet Sauvignon: Full body, cherry, mocha, cedar, spice, lush. ABV 14%

So, we invite you to stop by the brewery and check out our new offerings with our expansion ready to unveil with our 4-Season Rooftop Hopservatory and Deck, Restaurant, Game Room and so much more!

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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: 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

By in Meet Our Team 0

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.