Because of contract breaches, plans for Southbridge Brewery have been put on hold. If you would like to contact us, please email: beer@SouthbridgeBrewery.com
From a New York Times article:
“I worked a service on East 65th street. During my night there I observed a quietly remarkable conversation between the General Manager and the Service Director, both Frenchmen of classical hotel-school training. The issue was a Swiss child of maybe 8 who had fallen asleep under the table, and whose parents refused to wake him up. The Service director was thinking of the other guests: ‘People don’t pay to come (here) and see sleeping children.’ The General Manager was thinking of the parents: ‘People don’t pay to be told where their children can and cannot sleep either.’ At the end of the day, they met in the middle and the child was moved to an empty banquet where he slumbered away for the rest of the 3 hour meal.
I fell into the category of server Mr. Frame is speaking of: beaten down by the opulence of my patrons and the mechanical nature of the work into a deep cynicism about my job and about the guests I served. But there was a special breed of professional who derives a genuine pleasure about repeatedly making people happy, no matter how nasty and undeserving they actually are. These two men fell into the last category, and seeing them fuss so much over the circumstance of this one difficult table I wasn’t sure if it was heroic or pathetic.” – Matthew Choi, Boston, MA
There is one piece that I think does well to illustrate what good service can do for a guest and the professional. The point i’d love to illustrate here is that the “special breed” of professional is a dying art. If we can provide this in the brewpub setting, in its purest form of repeatedly making people happy, I think we’ll do well. Bringing a deep professionalism and service is one of our key goals as a Brewery. – zm
Sorry about the pun! But tonight we had a small amount of friends came over to try out an even smaller flight of our beers. Good conversation had by all.
Our flight consisted of many of the beers we’ve brewed over January and February, but it wasn’t much. Jon and I have been very busy getting together the business plan, and searching for different locations. We still wanted to fulfill our promise of a tasting every month till we open, but it’s a strange feeling to be so close to a real place. Continue reading “Small tasting to close out Febrewary!”
To stay ahead in the brewery scene, it’s important for Southbridge to develop new recipes that give our fans a taste of the unknown. If we want to have a different beer of the week, 52 times out of the year, we should be able to crank out some interesting experiments. I’m always excited to be able to share this kind of creativity. Our beers are all about bringing delicious and ambitious beers to the locals.
So this weekend, there are two experiments. Continue reading “Experimental weekend in the India spectrum.”
People have been inquiring about this lately, and I’d figure its response would make a great story. As always, these seem to go well with a sipping beer at your screen’s side.
Our humble Southbridge logo is a symbol representing many wonderful things. Like many other things, we’ve incorporated (hidden?) a couple of elements into our identity.
As we build out the brewery in 2015, we’ll do our best to keep you updated. I’ve set the goal to write at least one article a week, to help flesh out our website and make our page more Google friendly.
Let’s see what we have to help celebrate the New Year: Continue reading “Why Hello, 2015!”
Bunny Prince. Southside Ale. Bring Me Home Berry. Many of our beers paint a pretty picture. Our aim is for local artists and fans to do just that. Continue reading “Art on the Wall”
Jon and I would like to announce our new identity: Southbridge Brewery.
We were once known as Aspire Brewing and Tower Drive Brewing Company. These names were representative a long standing dream to open a brewery, and we would like to thank everyone who supported the two while we brewed and developed delicious beers.
As Southbridge Brewery, our goal is have a local Chicagoland brewery open and running by the summer of 2015. Until then, we hope to build our recipes, beers, and brewery with many tastings to share our love and labor.
We are nothing without our fans, supporters, customers, staff, and general community. It is because of you that we are able to brew great beer. We believe you deserve local, tasty beer that has a unique flavor and we just can’t accomplish that without people like you!
Southbridge Brewery is dedicated to crafting delicious and ambitious beers that can stagger beer connoisseurs and be savored by our casual locals. We aim to design ales and lagers that are crafted to push the boundary of style and flavor; to create hybrid beers that celebrate the audacity of “making no little plans.”
Jon Reimer and Zigmas Maloni
Co-Owners & Brewers
Appearance: Take a look at the beer, raise it in front of you. Take note of its color, head, and consistency. Among other things, as yourself how attractive does it look? Does it leave a clean lacing from the head as it is drank?
Aroma: Most of your taste experience is actually influenced by sense of smell. Stick your nose in the glass and give two quick sniffs, then one deep. This is often called “the nose”.
Taste: This has two main parts, the Mouthfeel and the Finish. Take a sip. Don’t swallow immediately, let it wander and let your taste buds acclimate. Note the texture in the Mouthfeel; many people use modifiers like big, sweet, sticky, smooth. Next, swallow and observe the Finish. Hoppiness and bitterness tends to appear at the finish.
Overall: Note the entire experience. Don’t be afraid to take another big gulp if you need some extra sensory input!
Brewing Fuggle Wood Aged Porter with Ziggy. Cannot wait, will age in oak barrel for at least a month. Should be ready around St. Patricks Day.