Cheers!
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celebrating Mason’s 5 year anniversary on the brewer waterfront
Take a look inside & discover what’s made these 5 years so special
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Cheers
to 5 years! M
ason’s Brewing Company
has become an anchor establishment on the revitalized map of the Brewer Riverwalk, and 2021 marks its fifth anniversary of serving up some of the best craft beers in the state. It would be easy to say that Mason’s owes its success to its waterfront location or the excellent craft beers brewed onsite. But for owner and founder Chris Morley, Mason’s is all about creating a memorable experience that can’t be matched anywhere else. And that starts with a love for beer and food. “I was a homebrewer for 15 or 16 years before we started Mason’s,” says Morley, a former law enforcement and banking professional. “My wife and I don’t have kids; we adopt unwanted dogs, so we have the flexibility to take trips in pursuit of craft beer. When I turned around 42, I decided that maybe taking a stab at commercial brewing could be the path to my next adventure in life.”
eclectic menu
Morley and his loyal team of creative brewers and chefs have worked hard to create a menu full of vibrant flavors that pair brilliantly with Mason’s award-winning craft beers. Although they keep their menu 2/
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simple by offering a small list of standard options like pizzas, burgers and salads, there is nothing typical about how each dish is made. “We wanted to create something special with our menu,” Morley explains. “I travel a lot; I have been fortunate enough to travel in the pursuit of beer and I love to try new foods everywhere I go. So, by combining east coast gastropub with west coast gastropub flair like Asian inspired and Tex Mex, we created a rotating menu that has inspirations from across the board.” The Mason’s menu takes pub food and elevates it to an eating experience that reflects Morley’s passion for food and craft beer. By playing with flavors and fresh, locally harvested ingredients, each menu option is a testament to Mason’s creativity and pride, marking the five-year-old restaurant as one of the best places to bring the whole family. “We try to keep it interesting enough so that we appeal to as many people as possible while not becoming a cookie-cutter menu,” Morley says. “I built a place that I want to go to every time I travel. A beautiful location, with an eclectic, appealing menu and great craft beer.” Morley says it’s an honor to be part of Maine’s craft beer scene.
5 YEAR CELEBRATION
By Sarah Cottrell “Every craft brew has inspired us at some level,” Morley says. “Allagash and Maine Beer Company were both instrumental in helping us get off the ground.”
Giving Back
But Mason’s does more than offer great eats and drinks. “We support a variety of charities, especially those that focus on cancer awareness, veterans and service dogs,” says Morley. “But the one that is closest to our heart is the Bangor Humane Society.” Mason’s promotes elderly dogs through social media to try and help them find forever homes. And it is not uncommon to see a family with kids and pups on leashes, playing down by the water and then swinging by Mason’s newly expanded outdoor seating area (where dogs are welcome) to enjoy lunch on a nice day. “Mason’s wouldn’t be what it is today without the staff and community that supports us. This is one way that we can give back,” Morley says. To keep up with Mason’s Brewing Company, check them out at masonsbrewingcompany.com and visit their Instagram page at www. instagram.com/masonsbrewingco where they love to showcase their rotating menus.
PHOTOS: MARK MCCALL
MASON’S BREWING COMPANY CELEBRATES 5 YEARS ON THE BREWER WATERFRONT
Mason’s owner and founder chris morley
a special advertising section of the Bangor daily news Have your own special event, anniversary, expansion or celebration you’d like to mark with a dedicated magazine special section? Call Laurie Cates at 745-2419 or email lcates@bangordailynews.com. Advertising Sales LAURIE CATES lcates@bangordailynews.com
Photographer MARK McCALL markmccallphoto.com
Special Sections Editor / Designer AMY ALLEN aallen@bangordailynews.com
Writer SARAH COTTRELL sarahcottrellfreelance.com
© 2021 Bangor Daily News. All rights reserved. Reproduction in whole or in part is prohibited without express written consent. Requests for permission to copy, reprint, or duplicate any content should be directed to advertising@bangordailynews.com masonsbrewingcompany.com
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By Sarah Cottrell
B
rewer’s riverfront area, now called the Riverwalk,
has come a long way out of the shadow of Bangor’s bustling downtown district. Since 2000, the city has poured resources and energy into a three-part development plan to recreate the Brewer Riverwalk into a safe family destination filled with plenty of entertainment and relaxation options. Finally, after 20 years of improvements, more and more folks are crossing the river to check out Brewer’s dramatic transformation. “Families come to explore the Children’s Garden, where there are picnic tables, chess tables, a waterfall and free WiFi. And don’t forget to check out the tunnel that goes through the bridge beside High Tide,” says Deputy Director of Economic Development for the City of Brewer, Renee Doble. Part of the success of the Riverwalk is in how safe the area is. Thanks to 24-hour surveillance and a local police presence, families with kids and pets can feel safe exploring, playing and visiting local businesses.
South Main St., Brewer
BREWER WATERFRONT IS DRAWING
Waterfront Concerts
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THE CHANGING SCOPE OF THE NEW BUSINESS AND VISITORS
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Growth along the Brewer riverwalk —
children’s garden
growing business for brewer
“We have seen Mason’s, High Tide and Tiller & Rye come to the area because of the Riverwalk,” Doble says. “We expect other businesses that want to be where the people are come to the riverfront, like more restaurants, condos or a boutique hotel.” Although more public projects are in the works, Doble points out that the Riverwalk is a lovely place to have a picnic, stretch your legs, get some fresh air or even have a Zoom meeting.
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PHOTOS: MARK MCCALL
This summer, locals can enjoy using public exercise equipment at the Veteran’s Park. Soon, construction on a safer walkway that follows the water will finish completion, allowing patrons to walk to a public parking lot across from Mason’s Brewing Company. In addition, Brewer is planning a Riverwalk Festival for summer 2022, so stay tuned for more details.
Brewer Riverwalk
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For the FoodiesMASON’S CHEF & GM DISH ON WHAT INSPIRES THE MENU By Sarah Cottrell
W
hen you think of Mason’s Brewing Company,
you might think of their exceptional line of craft beers with their marvelous can art. But Mason’s is well known for its fabulous menu as well. According to General Manager Jake Bridges, the secret is all in keeping things simple but fun. When Mason’s menu first began to take shape by Bridges and Owner Chris Morley, the idea was to stick to the basics, like pizza and burgers. After all, craft beer was the highlight experience. But simple doesn’t have to mean bland, and for Bridges, Mason’s menu presents a unique opportunity to be creative and play. “It’s always fun to toss around new ideas, and menu building is definitely a collaborative effort with Jeremy Smith, our head chef, and I having the majority of input,” Bridges says. “But we love it when our team and guests contribute because great ideas are great ideas; it doesn’t matter who they come from.”
Keeping it local
Patrons can enjoy pizzas and burgers, tons of salads and snacks, all with a creative flair and an eye toward keeping dishes as local as possible by sourcing ingredients from Maine farmers. For example, the ground beef and ribeyes are from Maine Family Farms, the pizza dough is from Dabesta Pizza in Bangor and their mushrooms are sourced from Moorit Hill Farm.
Part of why the menu is so much fun is that the chefs are wide open to experimentation and even suggestions. “When we first started preparing the Crispy Buffalo Cauliflower, we only offered it tossed in our house buffalo sauce, but one guest kept ordering it tossed in our dirty seasoning, which we use for our Dirty Fries,” Bridges says. Now, the cauliflower enjoys a spot on the menu. Another item that customers love and that the chefs are bringing back for the summer is the Street Corn side option. Not sure what to try first at Mason’s? Bridges says that his favorite menu and beer pairing is the Burrata and Farro Bowl with a Mushroom Cloud, a favorite hopped Saison that was just re-released.
HUNGRY? ORDER ONLINE AT MASONSBREWINGCOMPANY.COM OR GET IT DELIVERED WITH DOORDASH
PHOTOS: MARK MCCALL
what to try next
Mason’s general manager jake bridges
Hello, my name is: JEREMY SMITH Job: Head Chef Favorite food?
The burgers. All of them, they are that good.
Beverage of choice? Cream Ale
Best part of working at Mason’s? The amazing crew of people we work with everyday.
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Hello, my name is: MATTHEW YORK Job: Head Brewer Favorite food? Chicken Tendies
Beverage of choice? El-Diablo
Best part of working at Mason’s? The
opportunity to make creative new beers and work with really cool people.
THE SCIENCE & ART OF BEER MAKING
C
raft beer might sound like a
recent Hipster endeavor that bobs up and down in popularity, but making craft beer has a history that goes back before 1800 BC when someone inscribed a love poem on a stone tablet to a Sumerian goddess of beer. And that was already at least 4,000 years after the first known evidence of people brewing beer. Passion has always driven the desire to craft the perfect beer. And that energy lives on in the brewers at Mason’s Brewing Company, where the process of building flavors and creating new brews is just as exciting as it has been since man was writing on tablets.
creating new brews
The Mason’s brewing team is led by Head Brewer Matt York. Together, York and his colleagues bring creative ideas to life to offer up an impressive list of hand-crafted beers. With options like El Diablo, their Mexicaninspired lager brewed with corn, or their popular Alice IPA brewed with hemp seeds, it is clear that no idea is 8/
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off the table. And just like the chefs at Mason’s who aren’t afraid to seek out innovative food ideas from unlikely sources, the brewing team is also known for upholding the standard that great flavors can be inspired from unusual places. “It starts with a style that we want to make,” York explains. “From there, you need to decide if you want to make a classic example of a style or make something a little more unique, outside of that style’s typical flavors.”
blending science & Art
By Sarah Cottrell
“There are so many ingredients to choose from now that you really need to be careful of not going overboard while still creating a good depth of flavor that can fill in the entire flavor profile you are looking to create,” York explains. “After that, it is really just good brewing practices and a lot of cleaning.” Everyone on the brew team has had an opportunity to design and create a new beer, including the guys who clean the tanks. The excitement and love of creating a beer are thrilling; just ask York, who credits Black Bear Voodoo Bear Porter for changing his life. “It was the first beer that really showed me what beer could be,” York says. “At this point, I can definitely say that beer has changed my life; we are pretty lucky here. We get to make any recipe that we can think of.”
Creating a new beer profile is a blend of science and art for York and his brewers. It isn’t just about replicating what beers are already popular in the heavily saturated beer market. For York, it’s about stepping back and appreciating the balance of artistry and hard work that goes into the process of brewing Mason’s signature, award-winning GET MASON’S beers.
5 YEAR CELEBRATION
BEER DELIVERED RIGHT TO YOUR DOOR!
WWW.CARHOPME.COM
PHOTOS: (ABOVE) MARK MCCALL; (OPPOSITE) COURTESY OF BEN BISHOP
Maine Brews -
What to try first? CAN WE SUGGEST... HIPSTER APOCALYPSE
Meet the Can Artist:
A hazy and juicy showcase for the Idaho-7 hop varietal. Dank and piney with strong tangerine characteristics.
IPA - AMERICAN
Ben Bishop
ABV: 5.7%
Double IPA brewed with hemp seeds. Dry hopped with Idaho 7, Simcoe, Chinook and Columbus hops.
IPA - IMPERIAL/DOUBLE
ABV: 8%
EL DIABLO An award-winning Mexican style lager brewed with corn.
LAGER - PALE ABV: 4.4%
LIQUID RAPTURE An intensely hopped double IPA brewed with Idaho-7, Ella and Citra hops that has a smooth malt taste upfront and finishes with notes of dark pine and peach.
IPA - IMPERIAL/DOUBLE
ABV: 8.2%
PSYCHIC WARFARE A pale ale brewed with Maine malts and hopped with El Dorado and Mosaic. Hazy and juicy with notes of citrus.
PALE ALE - AMERICAN
N
early every aspect of crafting
ALICE
ABV: 6%
a beautiful beer has become an art form, including the labels. And for the patrons and fans of Mason’s craft beers, that’s where the Portland-based graphic artist Ben Bishop comes in. If you love 80s nostalgia, then you might recognize Bishop’s signature style — he’s the current cartoonist creating the Teenage Mutant Ninja Turtle comic books. But he moonlights as the creative genius behind Mason’s collectible labels. Each highly-detailed beer label is a work of art that draws inspiration from some unlikely places such as X-Men, Skeleton Warriors, He-Man and even Star Wars. “The can art is a great opportunity to invent new characters and backstories and maybe even connect them to each other,” Bishop says. “I think of the cans a bit like action figures or comic covers. My hope is that people want to collect them all and put them on display.” The artwork, like the beer, food and atmosphere at Mason’s, is a team effort to bring the ideas to life. “Chris always has ideas,” Bishop says. “Usually, we start with a name for the beer and then spitball fun ideas. We know we’ve got a good idea when I feel like I know what he wants, or at least what I know he will love.” Fans can find Bishop’s portfolio of work on Instagram @BISHART and his website bishart.net.
Cheers to 5 years! THE FOLLOWING BUSINESSES WISH MASON’S BREWING COMPANY
CONGRATULATIONS AND CONTINUED SUCCESS!
LOCAL BUSINESSES SUPPORTING EACH OTHER!
the merch SHOW YOUR SUPPORT AND PICK UP YOUR OWN MASON’S SWAG AVAILABLE IN THE RESTAURANT AT 15 HARDY ST. IN BREWER!
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mix masters
MASON’S ISN’T JUST ABOUT BEER. LET OUR BARTENDERS MIX YOU THE PERFECT COCKTAIL OR CHECK OUT OUR EXTENSIVE WINE LIST.
The Black Seeds
PHOTOS: MARK MCCALL
Stop in and ask for The Black Seeds — one of Mason’s most popular cocktails and a longtime highlight of the House Cocktail menu. Featuring Blanco tequila, kiwi shrub, lime juice, agave syrup and sparkling wine. Served in a tall glass on the rocks.
Crystal Margarita A new addition to the House Cocktail menu that’s proven very popular. Featuring triple sec, acid water (a mixture of acids to replicate the flavor of lime sour mix without actual juice) and simple syrup.
LOOKING FOR A NON-ALCOHOLIC OPTION? Mason’s has you covered with house cold-brewed iced tea, featuring loose leaf tea from Upton Tea Imports cold-brewed in large batches and served in a 32 ounce
milk-style bottle. Or check out some great craft sodas in the bottle like those from Boylan Sodas or try a Lemon Sting — a local soda make from honey with rosemary.
The Friendly Faces of Mason’s MASON’S BEST FEATURE? DEDICATED EMPLOYEES WHO KEEP CUSTOMERS HAPPY & COMING BACK WEEK AFTER WEEK Hello, my name is:
Hello, my name is: TINA EMERY
LUCAS SINES
How long have you worked at Mason’s?
Job: Waiter How long have you worked at Mason’s? 4 years Favorite food? Sweeter
I’ve been at Mason’s since opening day 5 years ago employed as a waitress and event coordinator.
Mess with chicken and side of Brussels sprouts
Favorite food? I adore the Fear
Beverage of choice? Psychic Warfare Best part of working at Mason’s?
the Fungus burger with Boursin mushrooms as a side dish.
Best part of working at Mason’s?
Teamwork. In all the restaurants I have worked at, I have never worked at a place that runs on pure teamwork. At most restaurants servers are responsible for running their own food and drinks. While at Mason’s we all run each other's food and drinks. We function together as a unit and in turn that has made most of us into one big family.
Watching us become stronger as a team along with continuing to positively influential our community.
Hello, my name is:
ROCHELLE Job: Bartender/server How long have you worked at Mason’s? 2 years. Favorite food? The MFC sandwich or the brunch pie.
Beverage of choice? I love Mason’s Psychic Warfare.
Best part of working at Mason’s?
My favorite part about Mason’s is the energy. It’s a crazy place but we all bust our butts to make sure our customers leave happy.
Hello, my name is: RYNE AUBREY
Job: Brewer How long? 5 years Favorite food? Once Upon a Time in the West pizza or brunch burger
Beverage of choice? El Diablo or Cream Ale Best part of working at Mason’s? I love
being able to make some of the best beer around with hardest working and dedicated people in the industry.
Hello, my name is: MIA LENFEST
Job: I have been at Mason's as a server for over 5 years now. Favorites? The Once Upon a Time in the West pizza, and my favorite drink is our Liquid Rapture beer.
Best part of working at Mason’s? I love that we are one big family at Mason’s. It is a 100% teamwork atmosphere & we strive to make everyone’s experience memorable. If you haven’t visited us yet, you need to!!
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Listen up! MASON’S LAUNCHES 2 EMPTY CANS PODCAST
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Cheers
TO CHRIS & THE ENTIRE TEAM AT MASON’S ON FIVE WONDERFUL YEARS OF IN BUSINESS!! & here’s to many more!
ove beer? Love podcasts?
We’ve got the perfect show for you. 2 Empty Cans, a Mason’s Brewing Company podcast, is hosted by Mason’s owner Chris Morley and pal Chuck Daly. The two are occasionally joined by special guests like Gene Beck, owner of Nocturnum Draft Haus in Bangor, as well as Mason’s own brewers and staff. Learn more about Maine’s vast beer scene, enjoy fun commentary and sneak a peek behind the scenes at Mason’s in Brewer. With 20 episodes already in the can, so to speak, catch up now on your favorite podcast platform. For info, visit facebook.com/ 2emptycans or anchor.fm/ masons-brewingcompany.
PROUDLY carrying mason’s beverages! DOWNTOWN! 21 washington st DamonsBeverage.com Penobscot Plaza, next to Quality Jewelers
CONVENIENTLY LOCATED
masonsbrewingcompany.com
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madawaska
you can
to Mason’s:
3 hr 45 min • 206 miles
get here from there
Presque Isle to Mason’s:
2 hr 35 min • 160 miles
Whether you’re shopping in town, need to grab a bite after the game, looking for a little Apres ski, on your way to Acadia or want to enjoy a tasty brew after a long hike, Mason’s Brewing Company is never far away.
Houlton to Mason’s:
95
1 hr 50 min • 121 miles
Millinocket to Mason’s:
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1 hr 10 min • 73 miles
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bangor to Mason’s:
15 HARDY ST, BREWER
3 min • 1 mile
Ellsworth to Mason’s:
Augusta
30 min • 26 miles
to Mason’s:
1 hr 5 min • 47 miles
to Mason’s:
1 hr 10 min • 77 miles 95
portland to Mason’s:
2 hr • 130 miles
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Memorable beer
THANK YOU FOR YOUR CONTINUED SUPPORT!
masonsbrewingcompany.com 15 Hardy Street Brewer 207-989-6300
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isn’t just about the taste; it’s about the experience, culture, and history of the beer that keeps craft beer lovers coming back for more.