Dorchester Brewing

meet our team

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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