It’s been more than a year since I toured the new Smuttynose Brewing Co., facility with Peter Egelston. I got a look at the plant just before they began production and way before the new restaurant, Hayseed, had opened. This research resulted in the article below, featured in the industry magazine, Market Watch. I was impressed with Egelston’s openness and the facility’s high-tech approach to beer making. We discussed how technique and technology influence the beer’s flavor, other endeavors like the Portsmouth Brewery, as well as some business philosophy. The story is only available to me in PDF, so make sure to click through to read the rest.
With the opening of a new facility in Hampton, New Hampshire, Smuttynose Brewing Co. aims big while maintaining its craft character
When Smuttynose Brewing Co. finished the first of-the-art brewery in Hampton, New Hampshire, at the end of February, it wasn’t just an inaugural run on new equipment. This batch had been nearly 10 years in the making. Smuttynose founder and president Peter Egelston began searching for a new location in 2004 to replace the original 25,000-square-foot Portsmouth brewing facility, an inefficient, dark and cramped space tucked away in the depths of a light industrial development. Egelston’s first choice was a crumbling riverside mill building in nearby Newmarket, a popular off-campus hub for college students attending the University of New Hampshire. He approached the town leaders and was welcomed with open arms—at first.
Read the rest of the story in PDF form here: MW0414_smuttynose