From Boston Magazine:
The Cambridge brewery was producing less than 1,000 barrels annually. General manager Ashley Tart said the decision to cease production stems from various maintenance expenses, including a request from the property manager to reroute the ventilation system through three levels of the Garage mall above. It was venting directly out of the basement brewhouse, onto Mount Auburn Street.
When John Harvard’s reopens, five, six-barrel grundy tanks will be gone from behind the bar, replaced by a cooling system and kegs from other breweries. The conditioning tanks and other brewery equipment are staying in place, but will no longer be used, Tart said.
The eight draft lines will still continue to pour some John Harvard’s beers, including the Dunster Pale Ale, Brattle Blonde, and Spyhammer IPA, developed by the Framingham brewery. The restaurant will contract brew its recipes locally, Tart said. She anticipates offering four John Harvard’s brews and four, rotating guest taps. John Harvard’s assistant brewer Riley Markey left Cambridge for Wormtown this fall; the Worcester brewery’s flagship Be Hoppy “is going to be pretty consistent, as we want to stay true to our people,” Tart said.
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