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Craft beer jobs abound as Worcester area breweries rebound from pandemic

By Matthew Tota
Timberyard Brewing Co. spent much of 2020 pivoting and belt-tightening.
The East Brookfield brewer furloughed all five of its part-time servers last March, then tried for the better part of the spring and summer to find the hours to piece its staff together again.
This year, though, Timberyard has already hired six new servers and a kitchen assistant. Production has increased by 200%, as the brewery signed a new distribution deal and hired on its first assistant brewer.
Area breweries were rebounding from the pandemic well before the state lifted all COVID-19 restrictions. Now most breweries are not only on sure enough footing to hire their employees back, but also need to add more staff to prepare for the large crowds expected this summer. ....

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The Next Draft: Stories of misogyny, harassment in craft beer spur reckoning in industry

Stories of misogyny, sexual harassment in craft beer hit close to home, spur reckoning in industry ....

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After surviving pandemic-plagued opening, Oakholm Brewing Co. turns two

Matthew Tota
Correspondent
The first time Andrew Woodward handed me one of his beers, his brewery only existed on paper.
In June 2019, the 90-year-old barn at Oakholm Farm in Brookfield looked worn and dusty, an enclave for spiders, and had not yet transformed into Woodward’s handsome taproom. A broken concrete foundation occupied the spot where his 10-barrel brewhouse now sits. And instead of a beer garden, wild grass grew into the woods.
We stood under a tent, drinking beers from a trailer Woodward had rigged with taps and a cooler for kegs.
I visited the farm to write about the idea of Oakholm Brewing Co., the brewery Woodward founded with his friend Chris “Babe” Predella and Predella’s father, Rick, leaving impressed with their dream and tenacity. I told Woodward he would have an instant hit when they opened, and not just because of the location. ....

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The Next Draft: Draft beer no longer a dirty business

The Next Draft: Draft beer no longer a dirty business
Matthew Tota
Correspondent
Next time you order draft beer, particularly an ale or lager, take a moment to inspect your glass before taking it back.
Look for small spinning bubbles consistently rising from the bottom, rushing heavenward toward a creamy, roughly 1-inch foam head floating delicately above. These signs indicate you have received a beer poured perfectly from a draught beer system pressurized with the correct blend of gases. Few things in this life are as beautiful or tantalizing.
Now taste it.
You should only pick up the flavors and aromas the brewer intended. If you detect something like sulfur or popcorn, stop drinking and ask your server for a new beer, but in a can or bottle. More than likely, the beer came from dirty draft lines, and you should not expect your next one from the taps to taste better. ....

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The Next Draft: A guide to all your Polar Park beer needs

The Next Draft: A guide to all your Polar Park beer needs
Matthew Tota
Correspondent
Polar Park’s vice president of hospitality believes success in his line of work comes from remembering the most important adage in minor league baseball.
“People come here to eat and drink and have a good time; it just so happens that there s a baseball game going on,” Cody Malone told me last week as we walked through Polar Park, joined by Rob Crain, a senior vice president for sales and marketing at the Worcester Red Sox.
In part, the two had spent much of the final week before the team’s first homestand preparing the park’s concessions for Opening Day Tuesday. They just placed the largest beer order in Atlas Distributing Inc.’s history and were expecting the kegs and cans to arrive at the stadium by week’s end. ....

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