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Aug 15, 2018







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Courtesy photo.




Blasty Bough Brewing Co.

An opening date is expected in early to mid-January. Visit the Facebook page or call for updates.
Where: 3 Griffin Road, Epsom
Anticipated hours: Friday, 5 to 10 p.m., Saturday, 1 to 10 p.m., and Sunday, 1 to 6 p.m. (hours may be subject to change)
Contact: facebook.com/blastyboughbrewingcompany or 724-3636




Have a Blasty
Blasty Bough Brewing Co. preps for opening

01/04/18
By Matt Ingersoll listings@hippopress.com



 A new nanobrewery is paying homage to its historic farm grounds and practices that date back to decades before the American Revolution.

The Blasty Bough Brewing Co. is a farm-to-kettle brewery that is on track to open on the grounds of McClary Hill Farm in Epsom by early to mid-January, according to owner Dave Stewart. The nanobrewery gets its name from a branch of pine known as a “blasty bough” that immigrant settlers in colonial America used to light fires to cook their food and keep them warm during the winter.
“The idea is that you see a pine tree and it’s got a bough, or a branch that’s dead, basically, and it goes off like a rocket if you light it,” he said. “We liked the idea because there’s a fire connection, there’s a farm connection … and we’re going to use ‘blasty’ as kind of an adjective.”
Stewart said the brewery is going to start with eight lines on tap, with the goal to include six standard and two seasonal offerings.
“Our flagship beer will likely be named eponymously, [and] that will be an amber, just kind of a straight down, easy-drinking session kind of beer,” he said.”Beyond that, we’ll have a stout on all the time, a porter on all the time, and probably a pale or an amber as well.”
All eight of the lines will be brewed with natural ingredients sourced directly on site from the farm.
“I’ve been playing with some recipes that will make use of spruce as an adjunct, something to reference the blasty bough … and we’ve been developing a fondness for sours, so we may throw those into the mix,” Stewart said. “Other things we can fiddle with are ginger and lemongrass and we can grow hops. We’re going to try to grow things that will be able to be incorporated as much as possible, so we can say this is hyperlocal.”
Stewart, who has been home brewing since the early 1990s, said he was inspired by other friends of his setting up breweries on their own farms.
The building housing the taproom and brewery was originally built as a retail space for farm products, according to Stewart, with a small community area upstairs for live performances of traditional Scottish, Irish, English and French-Canadian music. For the past month and a half, crews from the Concord-based Blue Line Draft Systems have been at working at getting the taproom ready for its opening.
“There’s more than just beer here. We’re a destination of sorts,” he said. “We’ve been doing small house concerts once a month for about three years now. Plus we’ve got trails through the woods … that go into the hills out here, and you can go and walk and there’s lots of stuff to see.”
All of Stewart’s beers will be brewed and bottled right on the farm, but he said he is also open to distributing locally to nearby towns and cities like Pembroke, Deerfield and Concord. The farm and brewery are located on the same hilltop as the original settlement by the McClary family in the early 1700s, when they owned and operated a tavern.
Stewart said that while the Blasty Bough Brewing Co. will start as a nanobrewery, the long-term goal is to sell a limited food menu alongside the beers, also using natural ingredients.
“The idea is … that I will get some food production going in the spring, hopefully, get the greenhouses fired up and then roll the kitchen in,” he said. 





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