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Wormtown releases locally grown brew, Author to sign book at Peppercorns event

Wormtown releases locally grown brew

Author to sign book at Peppercorns event

On the eve of their Shrewsbury Street Grand Opening, 2014 US Open Beer Champion Wormtown Brewery hosted a new beer release and book signing at their old digs, Peppercorns Grille on Park Avenue, Monday March 16.

Well known for including “a piece of Mass in every glass,” as their motto states, Wormtown has collaborated with Beer Terrain author Jonathan Cook to make Homefield, a hoppy ale using all local malt and hops.

“Homefield is the third batch of its kind,” Cook explained. Made according to a recipe by Cook, the brew uses grain from Valley Malt in Hadley and hops from Four Star Farms in Northfield. “This beer is designed to emphasize the flavors of both malt and hops without being very bitter,” he said. The first two batches were made at Rapscallion Brewing in Sturbridge.

The brew coincides with the national release of the book, published by Satya House, which features, among others, Wormtown Master Brewer Ben Roesch for his use of local ingredients.

The event also served as the launch party for Homefield’s Kickstarter campaign intended to help fund a new brewery focused on the production of beer made from 100 percent local malt and hops. For more information check out BeerTerrain.com and HomefieldBrewing.com.

Contact # 774-242-6365


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