Before Mickey Murphy joined our brewery team in 2021, she was the assistant brewer at Gneiss Brewing Company in Limerick. Now that she’s working on the “cold side” of things in our packaging department, she sees how a beer comes into being from start to finish. Mickey is just one of the kick-ass women in the beer industry – and she’s part of the team behind this year’s Pink …Read More
Our variety pack is now JUICIER with Pressed For Time Juicy IPA. Our brewers have perfected the hop blend we use in Pressed For Time to highlight the tangerine, tropical fruit, and citrus candy notes. Pressed for Time is joining Frye’s Leap, Haze Forward, and Simmer Down in our variety packs. Throw in a wood-fired pizza and you’ve got an instant celebration! Get your Sebago Brewing 12-pack with more variety at any Sebago …Read More
We’re renovating our Gorham brewpub! This is something we’ve wanted to do for a long time, but building the brewery and then the pandemic pushed us off track a bit – but we’re back on it. Renovations will include an expanded kitchen, new bathrooms, and bigger bar area. The outdoor patio will stay, with a new custom-built awning over the deck. The refreshed brewpub will also feature an expanded draft …Read More
For the first time ever, our Imperial Porter is available in cans! Hell Awaits was first brewed at the old brewery more than a decade ago. This release commemorates our 666th batch on our current 40-barrel brewhouse. Imperial porters are noted for their strength and bold flavors while still being balanced by the restrained use of dark malts separating them from the imperial stout style. Brewed for …Read More
Our head brewer Rusty Packer loves hops and Italy and the Grateful Dead. Introducing…Streets of Rome! An Italian-style pilsner, Streets of Rome references the Bob Dylan song “When I Paint my Masterpiece”: Oh, the streets of Rome are filled with rubble Ancient footprints are everywhere You can almost think that you’re seein’ double On a cold, dark night on the Spanish stairs Before he became a brewer, Rusty …Read More
Since we first released Whistle Punk DIPA, it’s been one of our most popular beers. Whistle Punk is a West Coast Hoppy and Juicy Dry Hopped Double IPA. While it has similar hop notes to those in Back in the Day, it’s centrifuged for a crisp, hoppy flavor. Peter Dahlen, director of brewery operations, tells us more about Whistle Punk’s hop history: There weren’t many local DIPAs around when this beer …Read More
Dear friends, You may have already heard but we wanted to share some news directly. After much consideration, we’ve made the difficult decision to close our Portland brewpub. We are committed to the continued operation of all other Sebago locations and will use the resources from the sale of the building to invest in a range of improvements. This allows us to improve the employee and customer experiences at the other locations, while expanding …Read More
We’ve been brewing Slick Nick since 1998…and this year we put a special twist on the winter warmer. Introducing…You Devil You, a version of Slick Nick that’s bigger, bolder, and more devilish than ever. Last November our brewers filled bourbon and rye whiskey barrels from New England Distilling with Slick Nick to age for this special release. The extended barrel aging makes this version of Slick Nick especially potent (10.3% …Read More
Remember that time on Star Trek: The Next Generation when the starship Enterprise traveled to the Romulan Neutral Zone to help assist a sister ship but then when Captain Jean-Luc Picard tried to use the replicator to make his favorite drink (“Tea, Earl Grey, hot.”) it produced, instead, a potted plant? Well, Erik White, die-hard Star Trek fan and Sebago Brewing Cellarperson, does. In fact, it’s the inspiration behind …Read More
Some people greet the arrival of the cold months in Maine reluctantly. At Sebago Brewing, we welcome the wintry weather with…Barleywine. This year’s edition of the bourbon barrel-aged ale really packs a punch. We asked Peter Dahlen, our Director of Brewery Operations, what sets this year’s Barleywine apart. How is the 2021 version different from previous years? Our Barleywine this year has notably more rich chocolate and bourbon …Read More
It was October 2018. There was a chill in the air you could feel in your bones. The brewers’ newest concoction smelled of cherries, vanilla, and bittersweet chocolate. They knew it was good, but this stout was…SCARY GOOD! Scary Garcia is a seasonal fan favorite, and it’s baaack. For this pastry stout, the brewers used pastry-beer hybrid ingredients to keep it tasting more beer-flavored, rather than using whole pastry …Read More
Every year for more than a decade, we look forward to the fall harvest…of hops. Local Harvest Ale is an annual labor of love where the brewers use hops from The Hop Yard, which is (literally) right around the corner from the brewery in Gorham. Access to the freshest ingredients matters. Peter Dahlen, Director of Brewery Operations, compares it to another Maine tradition, strawberry picking: “Using hops within …Read More
After some sweet summer collabs On A Boat and getting rustic, our brewers have been busy getting small batch beers of the season ready to drink. (Don’t worry, no pumpkin spice here.) Tired Legs comes from brewer Kevin Robichaud who created the American IPA to celebrate his one-year anniversary of completing all 67 New England 4,000-feet (and greater) summits. Appropriately, all the hops, malt and yeast were sourced from Maine, New Hampshire …Read More
On A Boat is a clean dry hopped pale ale for hot summer days — preferably on a deck or dock. We brewed this highly crushable boat beer in collaboration with Crosby Hops, made with 100% of the new Triumph hop variety. It’s Sebago’s first collab with Crosby, inspired by the epic boat party two years ago at the Maine Brewers’ Guild summer session. Crisp and clean, with apricot, floral, and …Read More
Our brewers like to have some fun. Their latest small batch is a rustic session ale made with Vollkombrot (aka rye bread) and cascara (dried coffee fruit skins). Fell & Found is the brainchild of former brewer Kevin Depot. The process involves a traditional technique that incorporates leftover bread into the mash – in this case, traditional German brown rye – which gives it bready aromas while increasing …Read More
