Gritty McDuff’s | 9
tions in the early years to see the industry
changes coming in advance, but once the
products and concepts began taking hold
they soon realized that expansion had to
be in their plans as well.
Their facility in Freeport, about 16
miles north of the Portland location on
Interstate 295, was opened when the real-
ization was reached that useful space had
been maxed out in the first location. The
third location, in Auburn, is another 20
miles northwest of Freeport – off of state
route 136.
“The signs were there, but we were too
busy working as chief cooks and bottle
washers to pay attention to them. It’s hard
to cast your focus beyond what’s right in
front of you at that stage,” Stebbins said.
“But I always thought we’d grow, even if
it’s been at a fairly slow pace compared to
other businesses.”
SIMILARLY UNIQUE
The locations themselves are modeled af-
ter old-school English-style public hous-
es and the ideal atmosphere is one where
Portland Head
Brewer Andy
Hainer
