Entropy 2016 Release Date

Tickets: https://www.eventbrite.com/e/entropy-2016-release-party-tickets-29764079162

After a year-long fermentation in bourbon barrels, Entropy is back.

Entropy is a rich, strong and warming still ale fermented with two strains of brewer's yeast and finished with sherry flor. This year we're unveiling our latest batch, and to celebrate we're offering pours of every batch we've made since we first opened our doors. We'll have food on hand from some of our friends and additional bottles for purchase (with a three bottle limit per person).

Ticket price includes one bottle of Entropy 2016, and gives the bearer exclusive access to pours of previous vintages.

MYSTIC BREWERY LABORATORY AND CELLAR MANAGER

Job Overview

Mystic Brewery is a five year old brewery located in Chelsea, MA focusing on using traditional methods to make regionally inspired beers through the mastery and deep understanding of local and traditional methods from around the world. The brewery has helped lead the movement towards indigenous brewing winning the first gold medal at GABF for a beer made with native American yeast. Our traditional wild ale program has recently been blossoming with our house-developed pure and mixed fermentation cultures as well as our nascent spontaneous program. We are seeking a Lab and Cellar Manager to assist in the preparation of microbiological cultures, management of the barrel program as well as assistance in routine cleaning and day to day production chores.  

At Mystic we are stubborn detail-oriented brewers. We brew with a strong resolve to capture our singular vision of the art and science of brewing. In doing so, we set a very high standard for ourselves, and expect the same of all our staff. A spirit of fortitude and passion has to continue through all aspects of representing our brewery.

Duties and Responsibilities:

  • Prepare and maintain flawless cultures with accurate record keeping.

  • Manage large, complicated data sets on quality, process, and cellar records.

  • Scale and propagate pitchable quantities of microbial cultures (mixed and pure).

  • Perform standard QC analysis on samples throughout the brewing process.

  • CIP tanks, clean fittings and equipment, clean kegs, clean, do some more cleaning.

  • Troubleshoot with quickness and accuracy.

  • Represent the brewery at festivals and events.

 

Minimum Qualifications:

  • Experience: Must have at least  one year experience in a professional brewery.

  • Education: Must have a Bachelor of Science. Certificate from well recognized school of brewing a plus.

  • Must have experience in bottle re-fermentation.

  • Must have experience in barrel aging.

  • Must have extensive experience in brewing wild ales.

  • Must have a strong ability to be organized, thorough, and have a passion for improving and mastering methods.

  • Must work well in a team environment

  • Must be able to stand for long periods of time.

  • Must have valid drivers license.

  • Must be reliable, communicate well and manage time well.

 

Work Environment

Often wet. Sometimes slippery. Loud at times. Cool in the winter, hot in the summer. Exposure to potentially dangerous chemicals which require proper safety equipment to handle. Some tasks highly repetitive.

 

Compensation

Compensation will be commensurate with experience, ability and accomplishments.

 

Benefits:

  • Allocations of all merchandise made by the brewery (clothes, glassware, etc)

  • Samples of every beer and monthly allocation of beer.

  • Weekly gratis Friday lunches.

  • Employee discount at our acclaimed food provider, Ciao Pizza and Pasta.

  • Pre-tax allocations towards health insurance.

  • Flexible PTO policy

 

Please send a cover letter and resume to jobs@mystic-brewery.com for consideration.

Applications will be evaluated in the order received. Due to our small size vs. the typical number of applicants, responses will be restricted to the best qualified applicants. Thank for understanding we; do appreciate the interest in joining us.

 

Now hiring a full time tap room manager

Tap Room Manager : Full Time

Mystic Brewery is located in Chelsea, MA near the center of metropolitan Boston. The award-winning brewery specializes in farmhouse-style ales utilizing locally sourced yeast and other ingredients. Drawing on historical methods, our focus on fermentation technique allows us to impart a sense of unique New England terroir into all of our beer.

We are looking for a self-motivated professional to run our popular tap room in Chelsea, MA. This tap room offers samples, bottles and growler fills to go. Most importantly it serves as the face of the brewery. The right candidate would be responsible for coordinating tap room operation,staffing, events and tours while helping visitors learn about our brewing vision.

The ideal candidate must be well versed on the current state of the craft brewing industry and have a real passion for food, drink and the techniques used to make them. The successful candidate will be easy going and good-natured while at the same time effective and self-motivated. A business, communications, or marketing degree would be preferred. Particular competitive will be candidates with extensive restaurant knowledge.

 

The Tap Room Manager will:

  • Be directly responsible for delivering an extraordinary tap room experience to visitors and regulars at the tap room.

  • Maintain the highest level of professional customer service.

  • Hire, schedule and manage employees working in tap room during normal hours and events.

  • Arrange, solicit, organize and run on-site events and private parties.

  • Implement marketing directives and product releases.

  • Be responsible for prudent cash handling, daily reporting, and cleaning.

  • Manage cost control and profitability.

  • Rigorously maintain draft systems in the tap room.

  • Manage inventory, daily tap selections, and menu.

  • Manage  cleanliness, appearance, and merchandising in the tap room.  

Requirements:

  • Organized, self-motivated, accurate and efficient.

  • Must be able to lift heavy weights including moving full kegs.

  • Work weekends and nights.

  • Must be at minimum a Certified Beer Server

  • Must be TIPS trained before starting.

  • Must acquire ServeSafe accreditation.

Compensation will be commensurate with experience and aptitude.

Applications must be filled out in person in the tap room and include a short quiz (10-20 min). You may email your resume and cover letter prior to applying in person to: jobs@mystic-brewery.com.


Please note: only complete applications filled out in person will be considered.  Please no calls; our staff is not able to handle employment inquiries. Please put “Tap Room Manager” in your subject line of any email communications.

Scatteree: Tasting a Moment

Scatteree: Tasting a Moment

If you've ever spoken to any of us at the brewery, you've very likely heard the word 'terroir'. It's one of our favorite aspects of brewing, the reason many of us became interested in beer in the first place.

Terroir is, put simply, the unique flavors of a particular place. You usually hear it from sommeliers, referring to the climate and soil wine grapes were grown in. It's a unique set of circumstances that can't ever truly be reproduced, flavors unique to one particular patch of land in one particular part of the world. We've captured these flavors in the past using Massachusetts-grown barley and previously unknown yeast collected from the wild.

Scatteree contains some of the most specific regional flavors we've worked with yet. Named for a small stretch of coastline in Chatham, Massachusetts, Scatteree is our attempt to bottle the memory of one particular day, December 26, 2015. Louie, our art and marketing guy, was visiting family in Chatham over Christmas. 

 

The day after, he was walking along a grove of juniper trees as the briny ocean wind blew all around. He decided right then that he wanted to bottle that particular moment.

Friends and family put on winter coats, grabbed a couple of buckets and got to work. Juniper berries were picked by hand for the rest of the day, tossed into buckets and bagged up. Fresh juniper berries, for those who have never tried them, are extremely aromatic and most commonly found in gin. With flavors of bright citrus and piney resin, these were almost as fun to pick as they were to brew with.

Next, we needed salt. Sea salt is easy to find in coastal towns, but Chatham's best kept secret is a sea salt vendor located on the outskirts of main street. Monomoit Wild sells maple syrup and little jars of sea salt, but not the usual kind. Each bottle is labelled with which particular waters it was harvested from. Luckily for us they had plenty from the waters just off of that juniper grove, so we dropped some money in the honor system slot and went on our way.

scattereesaltsign.jpeg

That sea salt was what determined Scatteree's beer style. We went with a German-style gose, a beer brewed with sea salt and coriander and soured by lactobacillus, one of our favorite kinds of friendly bacteria. We pulled the juniper berries out of our freezer and tossed them into a spice grinder, then filled strainer bags with them and tossed them into the kettle. The brewery smelled like fresh juniper for the rest of the day, which absolutely nobody could complain about.

We've released Scatteree just in time for the beginning of the warm weather, which is when we usually fantasize about cold ocean breezes the most. This is our attempt to describe a fond memory through a beer, and we hope you enjoy it as much as we have.

scattereesunset.jpg

LEAD BREWER WANTED!

 

We're looking to grow our team at the Chelsea brewery! If you have a meticulous, obsessive approach to brewing, we'd love to hear from you. More details about the job below:

 

MYSTIC BREWERY LEAD BREWER

Job Overview

 

Mystic Brewery is a four year old brewery located in Chelsea, MA focusing on using traditional methods to make American farmhouse ales, abbey ales, and wild ales. The brewery has led the movement towards indigenous, fermentation-focused brewing winning the first gold medal at GABF for a beer made with native American yeast and is one of the top ranked breweries in Massachusetts. Our traditional wild ale program has recently been blossoming with our house-developed complex fermentation cultures and nascent spontaneous program. We are seeking a Lead Brewer to manage shifts for floor operations and the expansion of our wild ale program.

The Lead Brewer will be responsible for executing all daily cellar and packaging tasks as well as brewing both independently and alongside the Head Brewer and Brewmaster. The Lead Brewer will be responsible for maintaining proper functioning, sanitation, and safe operation on the production floor.

At Mystic we are stubborn detail-oriented brewers. We brew with a strong resolve to capture our singular vision of the art and science of brewing. In doing so, we set a very high standard for ourselves, and expect the same of all our staff. A spirit of fortitude and passion has to continue through all aspects of representing our brewery.

 

Duties and Responsibilities:

 

  • Brew consistently excellent beer with accurate record keeping.

  • CIP tanks, clean fittings and equipment, clean kegs, clean, do some more cleaning.

  • Our beers are unfiltered, unpasteurized and naturally conditioned - strict attention to sanitation is a MUST.

  • Represent the brewery at festivals and events.

  • Maintain an immaculately clean facility and equipment.

  • Troubleshoot with quickness and vigor.

 

Minimum Qualifications:

 

 

  • Experience: Must be have two years experience with brewing responsibilities.

  • Education: Must have a Bachelor of Science. Certificate from well recognized school of brewing a plus.

  • Must have experience in bottle refermentation.

  • Must have a strong ability to be organized, thorough, and have a passion for improving and mastering methods.

  • Must be able to lift sacks of grain and move 15.5 gallon kegs

  • Must be able to stand for long periods of time.

  • Must have valid drivers licence.

  • Must be reliable, communicate well and manage time well.

 

 

Work Environment

 

Often wet. Sometimes slippery. Loud at times. Cool in the winter, hot in the summer. Exposure to potentially dangerous chemicals which require proper safety equipment to handle. Some tasks highly repetitive.

Compensation

Compensation will be commensurate with experience, ability and accomplishments.

 

 

Please send a cover letter and resume to jobs@mystic-brewery.com for consideration.

Applications will be evaluated in the order received. Due to our small size vs. the typical number of applicants, responses will be restricted to the best qualified applicants. Thank for understanding we do appreciate the interest in joining us.

 

 

Mystic x George Howell Reko Coffee Saison

It's no secret that we're all fans of good coffee here at the brewery. Massachusetts has more coffee roasters than ever, all working to bring thoughtfully roasted, ethically sourced beans from around the world into our cups. We were recently fortunate enough to work with one of the state's best known contributors to this movement, George Howell Coffee.

George Howell's story began with his Harvard Square café, Coffee Connection. Here, Howell lead the charge through the 90s and came to exemplify the new move away from cheap, bitter roasts and toward unique flavors from around the world. During the latter part of the decade the café was acquired by Starbucks and George left to travel the world, working with the United Nations and the International Coffee organization to secure economic stability for coffee farmers around the world.

 

In 2004 he returned to his roots and launched the George Howell Coffee brand back in Massachusetts.

When we began planning a collaboration beer, we knew we didn't want to do the normal sort of coffee beer. There's no shortage of coffee porters and stouts on the market, which use the dark roasted malt's flavors to blend in with those of dark roasted coffee. This style is ideal for most coffee blends, but we wanted something different if we were going to work with Howell's more complex offerings. In the end we decided on a single origin from Ethiopia's Yirgacheffe region called Reko, named for the privately owned wet mill that produced it.

Reko is not any one bean.

Reko is a unique coffee produced by small, independent farmers on plots that average less than two acres. They are legally forbidden from planting any new varieties of coffee, and so they grow a variety of heirloom varietals. One of these, called Kurume, is known for especially high ratings during blind cuppings.

At the private washing station, this mix of coffee varieties is purchased at prices set by the Ethiopia Commodity Exchange. The fruit is then skin-stripped and allowed to ferment for 36-48 hours depending on weather. Fruit is then washed in concrete channels with wooden rakes, sorted and dried on raised racks for 10-12 days.

When we first tried a cup of Reko we were blown away.

With bold flavors of apricot, candied lemon and watermelon, it was clear from the start that Reko had no place in a standard coffee stout. We sat down with Scott and Sal from George Howell to decide how best to approach the coffee. After long sessions of tasting, blending and experimenting, we decided that rather than incorporate coffee beans into a recipe we would blend our beer with their coffee.

We experimented with different ratios, and finally found a balance that we liked. We wanted the coffee and beer to work together, not compete for dominance. The final beer had both the bright, acidic flavor of Reko coffee and the floral, spicy flavors of our farmhouse ale. The next step was easier said than done, however. The blend required a solid amount of coffee, 155 gallons to be exact. The best approach, we decided, was to make the whole batch using our own brewhouse.

We spent the day grinding the Reko coffee and filling strainer bags, each of which were passed up the ladder and carefully lowered into hot water. Then, we sat back to wait.

At last, we were finally ready. The coffee was blended into the beer, bottles and kegs were filled and sent off to naturally condition, and we all had a badly needed glass to celebrate.

Disco Knee DIPA release 3/12/2016

The next beer in our series of New England-style DIPAs is almost here! This Saturday, 3/12, we'll be releasing our Disco Knee DIPA to the public for the first time in our tap room. Dry hopped with ludicrous amounts of Ella and Summer, Disco Knee is bright and juicy with notes of candied citrus and tropical fruit.

We'll be offering Disco Knee by the glass, and for those of you who want to enjoy some at home this will be the only place where you can purchase growlers. To make sure everyone gets a taste, we're limiting growler fills to 64oz per person. Doors open at 11:00, and as always we'll have a full menu available from Ciao Pizza and Pasta!

The Hum is back 2/27/2016!

Since debuting it early this year, we've been thrilled at the response The Hum has received. An amplified take on a porter, The Hum is a rich and warming ale with a dark, roasty flavor profile. We call it a "low-frequency porter", both as an homage to the mysterious tone that a fraction of the world claim to hear and a warning about just how infrequently it will be available.

This Saturday, we're bringing The Hum back after a long hiatus! We'll have bottles available in our tap room before anywhere else, so this is your chance to get a taste before the rest of the state. For the sake of fairness, we'll be imposing a six bottle limit to make sure everyone gets a chance to take home some. Also, we'll be pouring two vintages of The Hum on draft, pouring a dry-hopped version of the latest batch from a cask, and even offering some surprises and rarities by the glass. As always, a full menu will be available from Ciao Pizza and Pasta.

Doors open at 11:00 and we'll be looking forward to seeing everyone in the tap room!

2/20/16 Letters After Z Release

lettersafterzweb.jpg

It's here! This Saturday 2/20/16 we're going to be releasing our new kettle-soured and dry-hopped farmhouse ale, Letters After Z, in the tap room only from 11-9. Equally tart and citrusy, this light, effervescent beer will be available by the glass on draft and in bottles to go. To make sure everyone gets a chance to try some, we're limiting this to six bottles per person. We'll have a full menu from Ciao Pizza and Pasta available as usual, plus some remaining bottles of Hermit Kingdom for sale as well!

Gruit Day 2016

While we like experimenting with ingredients all year long, February 1st is the day we really get to have fun with our recipes. Along with other like-minded breweries around the world, we will be delving into a style nearly lost to time, gruit. Like the original brewers, we forgo hops in favor of herbs, spices and other rarely-seen brewing ingredients.

This year we're especially excited to debut this year's selection, which will have been brewed in our new brewhouse by our new head brewer Charlie Cummings. Charlie's lineup incorporates the traditional ingredients of ancient gruits with modern flavors.

All of these will be brewery only and in extremely limited quantities so if you want a taste, make sure to drop by our Chelsea location on February 1st! Our tap room will be open from 4-9, but usual hours will resume Wednesday.

What Keeps Mankind Alive- Gruit with dandelion, damiana, and coriander

 

 

 

 


Extradimensional Ancestry- Gruit with yarrow, red clover tops and wild cherry bark, aged on maple and cherry wood

 

 

 

 


Warned by the Television Snow- Gruit with mugwort, chamomile and bitter orange

 

 

 

 



Mechanical Topography- Saison infused with juniper, calendula and dried blueberry