Ep. 43-& Bryan & Mystic Brewery Co.

Hello everyone and welcome to another episode of People & Pints. I know it has been a long time coming; I ran into a couple weeks of being very busy and being very sick, respectively. Now, I think I will be able to get back on track! I spoke with Bryan Greenhagen of Mystic Brewery this past weekend out in Chelsea about his start in managing and building out a brewery and how the past five and a half years have gone for the Mystic family. Some of my favorite beers are brewed by Mystic (if you’ve listened to the show, you know I love Saisons) and we had a very interesting Mystic beer on a previous episode. I’ll give a little disclaimer that honestly we could’ve talked about a million other things, and the bittersweet reality of this episode was that we spoke for a long time before recording. So, some things were rehashed, some things we never got to, but overall we had a great time and hope you enjoy it!


One important distinction Bryan made when discussing the impetus for Mystic was the desire not just to bring quality beer to the States, but also the European beer culture. Mystic began as a production facility and started with mostly Saisons, but the brewery grew and expanded its taproom and began to offer a more diverse selection of styles.

For the episode, we drank Bad Poetry, a Grisette, which was brewed in collaboration with Will Shelton. It was super delicious, like any of the other Mystic beers. Bryan is very proud of his commitment to using only house yeast strains, which means they don’t buy any of it; it’s cultured by the staff. Yeast isn’t always sung as an important aspect of beer but brewers like Bryan have demonstrated the importance of highlighting quality yeast.


Mystic Saison Renaud

img_4810Bryan also shared some of the ways the brewery has become a community and how he’s found success in his Chelsea taproom. Part of that is built on the success of Ciao Pizza, which has teamed up with Mystic to offer its pizza for taproom guests. However, Bryan qualified that the mission “wasn’t to have lines out the door.” He didn’t and doesn’t want the marketing plan to be about having folk line up for hours to get a beer. So, they’re plenty happy trying to foster a “casual beer culture” in Chelsea.


We hope you enjoyed our conversation and please check back next week for another episode!


Ep. 42-& Maddie & Ambrey & Cambridge Brewing Remain in Light Hoppy Pilsner

Hey everyone and welcome to another episode of People & Pints! I got the chance to share a beer with two wonderful people and some of my oldest friends from Boston College. Friends of the blog, though newcomers to the podcast, Maddie Webster and Ambrey Rice. I met Maddie and Ambrey through The Gavel, where we started as Editorial Assistants. Maddie and Ambrey don’t consider themselves “beer people” but they took the plunge and sampled a delicious beer with me as we goofed around for half an hour. Be sure to listen all the way to the end to hear a great little blooper–spoiler alert I almost fell out of my barstool. I also noticed that there were some strange audio glitches so I apologize in advance for that. Enjoy!


Maddie, Ambrey, and I have had various positions at The Gavel and first met as freshman. Our time there made a big impact on our Boston College experiences. I definitely grew as a writer because of my work there and it’s certainly the same for Maddie and Ambrey.

damara_dik-dikFor the episode, we sampled Remain in Light, a hoppy pilsner, from Cambridge Brewing Co. We all really enjoyed it and it was a bright, refreshing, drinkable beer. To start off our review, we all tried to find one word to describe it. Ambrey chose “Sunshine-y,” Maddie said “mystifying,” and I opted for “thirsty.” Next, we decided on its spirit animal. Ambrey offered, “otter,” Maddie, “dik-dik,” and I said, “salmon.” Finally, Ambrey suggested the ideal location to drink the beer was at a “backyard BBQ,” Maddie said “on a dock,” and I offered at any live sporting event.


We then got into our study abroad experiences and chatted about some of the wonderful things and some of the challenges. We also recapped Maddie and Ambrey’s trip to Amsterdam to visit me, which was a lot of fun.

Also, just to clarify, “adjunct” refers to unmalted grain, something I left out. It being unmalted indeed ends up making it cheaper which is my the macrobrews tend to use adjuncts. Though, as I tried to make clear, many talented brewers can do interesting things with adjuncts.

We all really enjoyed the beers and had a great time chatting! We hope you had a good time listening and I definitely recommend checking out any and all of Cambridge Brewing Co.’s beer.