FRAMINGHAM, Mass. — Springdale Beer just launched the second blend in their Beta Blend Series, which takes beer collaborations out of breweries and into kitchens. The second in the series was brewed in collaboration with the team at Craigie on Main, a rustically inspired restaurant with a changing daily menu located in Cambridge, MA.
“We were psyched (as always) to be a part of the way that food and drink gets to our guests. Spending the day with Joe and Matt tasting different sour barrels at Springdale and coming up with a profile we were after was great. As always, we are a food-first restaurant, so were after a beer with savory characteristics and just enough sourness to refresh your taste buds from whatever you are eating and make you want another bite or another sip. We love the result – it’s got fresh, vibrant acidity backed up by warming ginger spice.” – Carl York, Director of Operations at Craigie on Main
The sour beer features fresh ginger and local rhubarb, aged on mixed cultures in oak wine barrels.
“Craigie on Main’s food and beverage program continues to inspire us with each visit. Getting their creative vision into our space and process was totally exciting, and yielded delicious results,” said Joe Connolly, Springdale Beer’s General Manager.
Springdale Beta Blend: Craigie will be available exclusively on draft at Craigie on Main and the Springdale Barrel Room.
Springdale is the experimental offshoot of Jack’s Abby Brewing, located in Framingham, MA. The Barrel Room is where we let the ancient alchemy between beer and oak work its slow magic. We’re dedicated to exploration and innovation, crafting IPAs, barrel-aged sour beers, and tributes to classic beer styles that continue to inspire us.
About Craigie on Main
At Craigie On Main, Chef Tony Maws, Boston’s Best Chef (Boston Magazine) and one of America’s Best New Chefs (Food & Wine), combines his trademark French-inspired “refined rusticity” with an unyielding passion for the best local, seasonal, and organic ingredients. Our à la carte menu and tasting menus change daily, so you can be sure our ingredients are the very best of the best that day.