December 2013
| Business World Magazine | 153
as your dad’s beers and non-cool. Plus there’s
the buy local, buy small thing going on,
which is seen as really cool. We’re definitely
on the radar screen these days.”
The Adelbert’s wheelhouse of aged beers
is actually a niche of a niche, and serves a cli-
entele that’s typically far more interested in
pairing beverages with meals than with grab-
bing a six-pack at the local convenience store
or heading off to a college party with a party
ball. On its website, the brewery describes
its process as a commitment to “brewing
Belgian-style, bottle-conditioned ales for
people to seek, savor and share with others.
We believe quality beers require quality in-
gredients and a painstaking attention to de-
tail throughout the brewing process.
“We use Bohemian old-world floor malt-
ed barley, low alpha Noble Czech hops and
fresh yeast propagated at the brewery. In our
seven vessel brewhouse, we use a time-con-
suming, multi-temperature decoction mash
technique which extracts a more complex
flavor from our grains.”
The brewery’s tasting room is open three
hours apiece on Friday nights and Saturday
afternoons and coordinates with a rotation
of locally operated food trucks. A typical
tasting session, Hovey said, will attract a
crowd of between 50 and 150 people.
“Some of the people who come in are
probably starting out a night where they’ll
go to dinner and hit the bars, but it depends
on the age groups,” he said. “For people my
age, having two of three beers is good, and at
that point you’ll want to go home.”
