The father-son duo, owners of Funky Bow Brewery & Beer Co., which sits on a 25-acre organic farm in Lyman, Maine, had a big enough argument when Abraham was 20 (he’s now 36) that they didn’t speak for years.

The brewery they started after reuniting has become a weekend hot spot, with a rental luxury yurt onsite and tentative plans to open a second location in Portland, Maine.

Looking back to that fight, Paul says of his son, “He was a kid.” Then he adds, “In the barn there’s a saying: There can only be one bull in the barnyard.”

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Abraham was struggling with, well, life. “I wasn’t doing anything,” he says. “I wasn’t making money … I didn’t really have a plan.”

At some point the two “had a big enough fight where each other’s feelings were pretty hurt,” he says.

“Then life gets in the way,” Paul adds.

Years later, Abraham was applying to graduate school and thinking about moving out of Maine. He decided he wanted to talk to his dad “one more time,” he says, and he sent his dad a letter.

The two met up for beers in Portland, Maine. Several months later, his dad bought him a homebrewing kit for Christmas.

Abraham put the kit to good use, using his background in microbiology and biochemistry to brew batch after batch in his dad’s garage.

“I was still working in the lab at The University of Southern Maine under a federal grant, studying oceanic bacteria, cyanobacteria,” Abraham says. “One day my dad called me up and asked if I wanted to start a brewery. I immediately said yes.”

Abraham scrapped plans to move to California to pursue his Ph.D., opting to stay in Maine and work with his dad.

Funky Bow Brewery’s Early Days

Funky Bow opened in 2013 with a three-barrel system producing 120 barrels a year; the Lorrains now produce 4,000 barrels each year. The taproom is in a 150-foot greenhouse with a pizza oven, picnic tables, bar and stage.

In the beginning, “People kind of drove up the driveway thinking they were going into someone’s house,” Abraham says. The brewery on the farm, with people drinking around a bonfire, and kids and dogs both welcome, resembled a party or family reunion.

Funky Bow, while off the beaten path, is only about a half mile from a major highway. “We’re pretty well situated,” Abraham says.

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Abraham’s mom, Alice, started making comfort food – lasagna, macaroni and cheese, meatballs. The Lorrains gave it away to customers.

“And people would hang around and drink and eat the food,” Abraham says. And Funky Bow’s numbers grew.

Eventually, Alice stopped cooking for the brewery and Paul bought the old, wood-fired pizza oven. He gave the pizza away, too.

Funky Bow now attracts between 600 and 1,000 visitors per weekend. The Lorrains host growler nights every Friday, Saturday and Sunday, with live music, pizza and tours. Funky Bow also teams up with organizations like the Center for Grieving Children and animal rescue groups for fundraisers.

“Pretty much anyone that approaches us, we’ll help them with what we can,” Abraham says.

Not bad for once-inexperienced brewers in a community of only 2,000 people.

“I was just a scientist and he called himself a dirt farmer,” Abraham says. “So we surrounded ourselves with people who know more than we do.”

Appreciating the Past

The Lorrains credit designer Glen Halliday’s creative branding with helping the brewery reach new heights. Halliday, of GH Design Co. in Windham, Maine, created colorful cans that evoke Funky Bow’s down-on-the-farm, in-the-woods atmosphere, mixing stringed instruments with starlit skies, rocking chairs and campfires.

The Lorrains distribute the beer throughout the state and in New Hampshire, Massachusetts and Rhode Island.

Paul says the Funky Bow name came from his 10 years of fiddle lessons, while Abraham “dabbles” in guitar.

The Lorrains say their So Folkin’ Hoppy IPA and G-String American pale ale make up about 80 percent of their production. Hoedown, a popular Kolsch-style ale, “is becoming a year-round beer for us now, and I would say is becoming part of that 80 percent,” Abraham says.

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Being rural brewery owners, however, has its challenges.

Paul says Funky Bow loses about 40 percent of its customer base once summer is over, and has lost some business simply due to increasing competition.

According to the Maine Office of Tourism, the number of craft breweries in the state “has exploded to more than seven dozen” in the past three decades.

“Everybody thinks it’s easy, and everybody thinks we’re getting rich,” Paul says, noting neither is true.

Yet the Lorrains thoroughly appreciate what evolved from that fight 16 years ago. Paul half-jokes that his biggest fear is “having to get a real job.”

Abraham notes that visitors on brewery tours often ask about Funky Bow’s origins. And it’s a story for which the Lorrains are grateful.

Every night, Abraham says, he thinks “how much I appreciate just having this opportunity to spend [time] with my dad that’s pretty much unparalleled to anybody I know.”

The post Opening a Brewery Helps Father and Son Heal Years-Long Silence appeared first on CraftBeer.com.

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Starting Brewability Lab

Denver’s Brewability Lab opened in October 2016.

“I moved here to run an adult day program, not knowing what it was, and I really just wanted something that wasn’t being done before,” Fixter says. “They’re sitting around a lot of times doing arts and crafts … and they know it. They know that what they’re doing is not making a difference anywhere. So I wanted something where they could feel purposeful.”

Brewability employs six beertenders. Since most can’t read, the day’s selections are designated a color, both on the taps and in the menu.

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Devon Agan, who’s served as an assistant brewer since Brewability Lab opened its doors, says Fixter’s vision is working. Employees there “are creating value in the community,” he says.

Agan, 23, was diagnosed with Asperger’s at age 19, soon after graduating from high school.

While some might point to the difficulties Agan must have faced prior to his diagnosis, Agan doesn’t see it that way. “I think it was better that I didn’t get diagnosed (earlier), because I probably would have used it as a crutch,” he says.

Faces of Brewability

At Brewability, most of the beertenders, like Agan, are on the autism spectrum. A former youth group leader for Young Life, he was working in a sushi restaurant and doing odd jobs when a job coach brought him to Fixter. It was the change he needed.

“I think it’s really meaningful work, just seeing the beertenders grow,” he says. “I think that’s probably the best part.”

Fixter says several of her beertenders have made gains in social skills since taking on their respective roles at the brewery.

Nick Wrape, a reality TV fan, celebrated his 21st birthday at Brewability, and Fixter hired him that day. Wrape, who has autism, has organized “The Bachelor” watch parties at the brewery and makes numerous friends from behind the bar.

Beertender Patrick Hill, who also has autism, came to Brewability speaking only a few words, but now speaks in complete, consecutive sentences, Fixter says. She has slowly increased his shifts from five minutes at a time to 10 hours each week.

Nathan Bristow, a classic-rock-loving beertender and assistant brewer who, like Agan, has Asperger’s, is “meticulous” about keeping the brewery clean, Fixter says.

“We’ll make him a good brewer as well,” she says.

Brewability beertender Alex Randall, who is blind, shares stories about sports and country music with customers. Fixter says he also “claims to be the best blind beertender in the world.”

The brewery’s top tour guide is Tony Saponaro, who is deaf and has a developmental disability. Saponaro dreams of being a chef. Fixter said he’s made gains in monetary skills since starting at the brewery.

Agan and Saponaro have become close friends through their work, sharing experiences such as BolderBoulder, one of the largest 10-kilometer races in the U.S.

Pizzability Joins the Brewability Family

A few of the beertenders will soon see their roles expand into two locations as Fixter opens a pizzeria named, appropriately, Pizzability, in the upscale Cherry Creek area of town in early July.

Fixter says Brewability’s location “three rows back in a business park” presents challenges: amongst them, it’s often difficult for customers to find, and the brewery has been struggling financially. She hopes serving the brewery’s beer at the pizzeria, and the pizza at Brewability, will help her bottom line, but she has another motive as well: finding employment for more adults with special needs, and creating a dining experience for everyone.

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Randall, the blind beertender and resident Braille expert, labeled all the taps and menu descriptions in Braille at the brewery, and will do the same for the pizzeria. Pizzability also will offer adaptive silverware and plates, porch swings for sensory input, picture-based menus, elevators, garage door access and noise-canceling headphones.

Fixter plans to hire a staff of 30 to 40. Some of the employees likely will come from the Global Down Syndrome Foundation, located around the corner from Pizzability.

Community Outreach

Brewability, meanwhile, hosts events that aim to better the community as a whole while drawing customers, in much the same way Fixter strives to better the lives of her beertenders. 

One past event, Drinking with Owls, benefitted Nature’s Educators, a local wildlife refuge. More than a thousand people swamped the brewery, donating money to take selfies with owls in the parking lot in between sampling the craft beers on tap inside.

While Agan calls the owl event his favorite, he also enjoys simply coming to work every day. “I like it all,” he says. “I like talking to people, just being a part of the Brewability team.”

And Agan, who now lives independently, has goals he might never have considered while doing those odd jobs. Brewability’s head brewer, Tanner Schneller, is training Agan to brew beer.

“I’m still 23,” Agan said, “so I don’t really know (my future plans), but it would be awesome to be a master brewer.”

The post Denver’s Brewability Lab Gives Special Needs Adults a Job, Purpose appeared first on CraftBeer.com.

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Maine’s Beach to Beacon 10k Celebrates 20 Years

Not many people can say they’re personal friends with an Olympic gold medalist. Or that they now work with that gold medalist to raise money for worthy causes. Or that craft beer helps them do that.

David Weatherbie can.

As a preteen growing up in Maine, he would run with Joan Benoit Samuelson, whom his dad had coached in high school track and whom would later win the first gold medal in the women’s marathon at the 1984 Olympics in Los Angeles.

“Our families have always been friends and Joanie has kept in touch with my father for her entire life, basically,” Weatherbie says.

When Benoit Samuelson wanted to start a race in her hometown of Cape Elizabeth, Maine, she approached Weatherbie to serve as race president. She also wanted to lean on local businesses, so she approached Shipyard Brewing’s Fred Forsley about sponsoring the race. He says he didn’t hesitate.

“I’m in,” Forsley says. “It was exciting in ’84 when she won the gold medal,” he remembers.

Forsley himself wasn’t a runner until nine or 10 years ago, but he says the link between running and beer, and the camaraderie both provide, makes sense.

“It’s nice to be able to … sit around and talk about a race over a beer,” he says.

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Beer Creates Community Support

The Beach to Beacon is a big deal in Maine. In 2016, the race boasted 6,336 finishers, with runners from 15 countries, 43 states and more than 265 Maine towns and cities.

“It’s nice to be able to use beer to connect to something so powerful.” Fred Forsley, Shipyard Brewing

Each year, the race benefits a different nonprofit organization. This year’s beneficiary is Let’s Go!, which reaches more than 220,000 children in Maine and New Hampshire. A program through the Barbara Bush Children’s Hospital in Portland, Maine, its goal is to prevent childhood obesity through increased physical activity and healthy eating.

Through the 20 different charities the race has supported over the years, “it’s basically touched every person in the state in one way or another,” Forsley says. “It’s nice to be able to use beer to connect to something so powerful.”

In 2017, Forsley and Shipyard upped the ante, donating $20,000 in gift cards to the 20 charities. The Maine-based non-profits each received $1,000 in gift cards to Shipyard and Sea Dog Brewing in Maine and New Hampshire, and auctioned off those gift cards as fundraisers. Forsley says he wanted to use the 20th anniversary to “offer some extra financial help and shed some additional light on all of the groups that Joanie and the race have helped over the years.”

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Also in honor of the 20th running, Shipyard has released a commemorative can of its Export Ale, a 5.1% ABV amber ale with locally-grown malt from Maine Malt House.

The beer got its start at Federal Jack’s Restaurant & Brew Pub in Kennebunk, Maine. Forsley along with Alan Pugsley founded Federal Jack’s in 1992, then the pair opened Shipyard in 1994, with Export Ale as the brewery’s flagship.

“You Have to Stay on Your Game”

The business of craft beer, meanwhile, has grown and changed throughout the years since Forsley started. In the early days at Federal Jack’s, and then at Shipyard, he says, the main objective was “trying to get people to try the product.”

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Now, his breweries are established, the field is competitive, he says, and “You have to stay on your game.”

That means being innovative and coming out with new beers, he says.

Shipyard has other allied brewpubs, breweries and taprooms in New England and Florida, and Forsley said the group has produced between 60 and 70 varieties of beer throughout the years.

Shipyard boasts a 100-barrel brewing system. The 28th largest-producing craft brewery in the U.S., it produced 116,000 barrels of beer in 2016.

“Having been in it 25 years,” he says, “you kind of take a look around and see there’s not as many people here that started 25 years ago.”

The post The Beach to Beacon 10k is About More Than Running for Shipyard Brewing appeared first on CraftBeer.com.

Runners, cyclists and swimmers are wired that same way: They set goals. They train. They have setbacks. There are races that go wrong, and some that go right.

When you realize the similarities between the two, it makes total sense that people who are driven on a race course would be drawn to brewing.

And the similarities go beyond personality traits. The founders of Ghost Runners, Sufferfest and Headlands Brewing know that both sports and craft beer bring people together — and that’s exactly what they’re looking to accomplish.

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Sufferfest: A Health Scare Leads to Brewing Beer

Caitlin Landesberg learned those technical aspects when a health issue led her to homebrewing. That hobby became what’s now a successful business.

Landesberg was a college tennis player and remains an avid runner. She’s always eaten well and stayed in good shape, but about five years ago, she started feeling lousy. Her hair fell out. She had migraines. She had ulcers.

“I was really sort of discombobulated,” she says. She didn’t know why she felt so bad.

Landesberg was running an overnight leg during an ultra relay race when she was rushed to the hospital. Doctors discovered she had a thyroid deficiency likely caused by a food allergy.

After eliminating various things from her diet — dairy, caffeine, sugar — Landesberg removed gluten and started seeing changes.

Within 10 days, her health problems were going away, she says. “It was like I was superhuman.”

Accustomed to finishing a trail race and filling her commemorative glass with the local beer, Landesberg began bringing gluten-free beer to events. But none of them were quite the flavors she was looking for.

So Landesberg, after receiving the gift of brewing lessons from her husband, Stuart, started homebrewing.

It began as a “selfish” act, she says. “I wanted to drink the same beer as everybody else.”

“Sufferfest was never really supposed to be anything,” Landesberg tells us. “This was a happy accident. This was a hobby that turned into a glorified hobby.”

Two years ago, she sat down with her husband and decided to make a go at turning that hobby into a real business. Landesberg says she’d realized, “If I don’t scratch this itch, I will always be itching.”

Landesberg had always worked in high-tech product and brand marketing. She knew brewing beer wasn’t her core skill set, but tells us her competitive nature pushed her to keep making better beer.

Eventually, Landesberg passed out her gluten-removed beer to friends, family and even top runners she respected. She wouldn’t mention it was different than other beer. She says it was an awesome feeling to watch them drink it — and like it — without realizing it was gluten-removed.

They’d give it a year, the Landesbergs decided, and Sufferfest shipped its first beers in March 2016.

Now, Sufferfest distributes its Taper IPA, Summit Blonde and Epic Pilsner to about 340 placements in California, from Lake Tahoe to Los Angeles.

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The name of her company developed organically. Landesberg had always called beer “sufferfest,” a word that refers to the suffering endurance athletes experience during an event, as well as the sense of camaraderie afterward.

Milestones and personal experiences often tie into Landesberg’s beers: She created Epic for her wedding; An injury inspired Taper.

“If I don’t scratch this itch, I will always be itching.” ~Caitlin Landesberg, Sufferfest Beer Co. Founder

Earlier this year she gave birth to her baby girl, Frances. Soon after, she, “wanted the beer that’s going to get me out of this postpartum body and back in shape.”

She envisioned which beer would be in her hand after that first big run, on a hot, sunny day, “when you’re just dripping sweat,” she says. The answer was the Summit Blonde.

“We’re an outdoor brand that loves our beer,” Landesberg says.

At first, she was worried that mindset might be the company’s biggest disadvantage. But it’s “become something that’s defined us,” she says.

Ghost Runners: An “Out-of-Body Experience”

Like Landesberg, Jeff Seibel has long viewed beer as his reward at the end of a run or workout. He and his wife Amy own Ghost Runners Brewery in Vancouver, Washington. They started it in 2012 in a backyard shed.

Jeff Seibel got into running after watching Amy compete in a Muddy Buddy ride and run 10K relay. The next year, he and Amy joined forces in the event and placed second in their age group. That race hooked him for good.

The name of the brewery itself refers to that “kind of out-of-body experience on an eight- or 10-mile run where … you can do it forever,” Seibel says.

It’s not just runners who can relate. He says all athletes — “whether you’re a swimmer or climb Mount Hood.”

That first year, Ghost Runners self-distributed to six or seven local restaurants and bars.

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“They kept buying and rebuying and rebuying,” Seibel says.

In 2015, Ghost Runners purchased its current digs, a 10-barrel brewing facility with a tasting room in an industrial park between two freeways in the middle of Vancouver.

“Not a lot of cool things to see when you’re running out here,” Seibel says. “That’s why the attraction of the Waterfront to us was highly important.”

Seibel is referring to the company’s second location, a brewpub set to open next spring or summer as part of The Waterfront Vancouver, the city’s estimated $1.5-billion, 32-acre development along the Columbia River.

Seibel said the brewpub will be “casual, family friendly, laid back.” He expects its proximity to local running groups and its outdoor seating to attract runners.

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Ghost Runners’s beers have running-themed names as well, including Running Up Pils, the Out ‘N Back Amber, 5K IPA and the Pre-HOPtaine.

The brewery used to have an imperial stout called Fartlek, a term for a training method that involves alternating periods of faster running with slower running. That beer met with questions — “What the heck is a fartlek?” — and Ghost Runners’s own bartenders and servers didn’t want to say the name. (The Seibels have since changed the name to Strong Leg.)

Seibel said the new brewpub will be the perfect place to experiment with wild beers.

Headlands: Adrenaline Junkies Open a Brewery

Phil Cutti and Patrick Horn are no strangers to adventure. And they say a lot of those adventures either begin or end with a beer.

Cutti and Horn are the co-founders of California’s Headlands Brewing Company. They originally met through homebrewing and open water endurance swimming, and then launched the brewery in July 2014.

Cutti has long been a member of Night Train Swimmers, a group that raises money for charity by completing what it calls “unprecedented” and record-setting swims. Cutti had joined the group when a broken back waylaid his running (triathlons, marathons and ultrarunning) and he turned to swimming to “feel human again.”

When Horn’s wife, Laura, joined Night Train Swimmers, Horn began serving as co-captain on the boat for some swims.

“We just had a really strong relationship built out of that,” Cutti says. The two figured if they could survive those swims, they could handle being in business together.

“It kind of fortified our relationship and also the ethos of the company,” Cutti says. “We’re a lifestyle beer brand that goes out and does conservancy work.”

Horn recalls one night at dusk when he was driving the boat while Cutti was swimming.

“I look back over the stern and see this fin pop up,” Horn recalls. The shark started trailing the boat. Horn had somebody else grab the wheel. “And I head back toward the stern. Of course, we have not told Phil this,” Horn says. “Phil does not need to know that there’s teeth about 20 yards behind him.”

The shark got even closer before the noise of the diesel engine scared it away.

And Cutti recalls being in the water as the sun was setting – prime feeding time, and watching large numbers of jellyfish come to the surface.

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“It’s uncanny how many times that you’re trying to avoid this thing and they hit you smack in the ribs,” Cutti says. “And it is literally like being shocked.”

Once Horn and Cutti launched Headlands, they would have what Horn calls “little strategy sessions (on the boat) in the middle of total chaos.”

Headlands has four core beers that it distributes mainly throughout the greater Bay Area, and Cutti and Horn rotate seasonal brews in throughout the year. The beers carry names that evoke the region Cutti and Horn call home: Wolfback Ridge, Hill 88, Pt. Bonita and Hawk Hill.

Headlands Brewing sponsors local events like beach and trail clean ups. They also support organizations including the San Francisco Baykeeper, Shark Stewards and the Pints for Prostates campaign.

“We want to be known as a good steward of the community,” Horn says.

The post 3 Stories Behind Athlete-Inspired Breweries appeared first on CraftBeer.com.

The brewery currently doesn’t offer a food menu — hence, the picnics spread across the rolling hills and long wooden tables. Later this year, however, owner Matthew Barbee will break ground on an expansion project to include a restaurant at the brewery, on a former horse farm 10 minutes from Lancaster and a half hour from Columbus.

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“These (beers) were built to pair with food,” says Barbee, who owns the brewery with his mother, Judy Jones.

Expansion in the Works for Rockmill Brewery

While Barbee says he can’t confirm when this year he will break ground, the project will involve a new brewery to replace the pole barn, built around 2000, that currently houses the brewing system.

“We’ve maxed out what that facility can handle,” Barbee says.

The current tasting room, originally a horse barn built in the 1870s and later converted into a house, will stay.

New storage buildings, holding stainless steel fermenters and resembling “a series of barns,” will line Lithopolis Road, acting as a “buffer” between the road and the quiet country atmosphere of the brewery, Barbee says.

The building housing the restaurant, along with an event space, likely won’t go up until next year, says Barbee. The brewery’s picturesque rural setting and the historical charm of the tasting room amid the rising popularity of craft beer have attracted growing numbers of weddings to the property.

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“We’re going to maintain that rural vibe of the horse farm,” Barbee says.

Barbee has axed plans for the boutique hotel originally included in the project. “We’ve kind of scaled back the vision for the area,” he says.

While Barbee shies away from the farm-to-table label, the renovation also will include the creation of a garden on the property. The new restaurant will make good use of that garden and will focus on “a chef being very creative” with menu options, says Barbee. It will be a different style menu than that offered at Barbee’s Rockmill Tavern, which opened in October in Columbus’s Brewery District and which Barbee describes as “high-end tavern fare.”

Barbee calls it a “fortuitous development” that the tavern ended up in the Worley building, which once served as the horse stables for L. Hoster Brewing Co. — a tie-in that perfectly maintains the rural aesthetic begun at the Lancaster brewery, which Barbee often refers to as simply “the farm.”

“I wasn’t expecting to take to it the way I did,” Barbee says of the Worley building space. He kept elements such as the floors and ceilings, and used reclaimed Ohio wood for the paneling and furniture.

The tavern will soon house production of Rockmill’s sour beer venture. Barbee calls it a “natural addition” to the brewery’s Belgian-style farmhouse ales and said he expects the first sour to be ready in about six months.

It’s a deliberate move that Barbee will produce the sours away from the farm. “The wild yeast and bacteria can be pretty invasive,” he says, “so you have to be careful not to cross contaminate.”

The farmhouse ales that attract customers to the brewery and the tavern developed out of what Barbee calls another “fortuitous development” — the discovery that the minerality of the water on his family’s farm is almost identical to the water in Belgium.

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Fermentation Runs in the Family

Barbee’s grandfather, Floyd Jones, is a winemaker.

“I was always fascinated by viticulture and enology,” Barbee says.

He studied wine at Ohio’s Miami University, and later moved to Chicago to study with a sommelier. There, Barbee discovered a career in wine wasn’t for him, but knew he wanted to stay in the field.

While on the West Coast, he tried a saison for the first time and “loved it.”

He returned home to Ohio, to the farm his mother owned outside Lancaster.

The Hocking River, rife with blackhand sandstone, runs through the property. That sandstone “produces a very hard water, which is conducive to ales,” says Barbee.

Barbee had grown up on a different farm nearby. His grandfather had often told him: “You need to make wine with this water.”

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At that time, Barbee says, he didn’t know the science behind the Hocking River’s water. “I knew it was delicious.”

Once he shifted his focus away from wine, he says, his vision became “100-percent saison farmhouse ale.”

To that end, the brewery opened its doors in September 2010 on his mother’s farm. When it first opened, Barbee says, he was excited at the prospect of creating a national brand.

“But craft beer became a big sensation here in the U.S.,” he says. That led to another shift in focus and to Barbee’s recent moves: creating dining experiences at the tavern and, soon, on the farm.

“We will continue to invest in the farm as a destination so more people can experience the origin of our brand,” Barbee says.

The post Your Rural Escape is Waiting at Ohio’s Rockmill Brewery appeared first on CraftBeer.com.