Formaggio Kitchen Blog

A Taste of History and of Things to Come: Mystic Brewery

Mystic Flor Sauvage

A Preview of Mystic Brewery’s new Wild Ales collaboration with Cambridge Brewing Company

This past month, a small crew from Formaggio Kitchen was lucky enough to get a tour of Mystic Brewery from Brian Greenhagen, the founder and owner. At the time of our visit the Chelsea, MA facility was in preparations for a recently announced growth of their saisons and traditional wild ales program, in partnership with Cambridge Brewing Company. This expansion will quadruple their current barrel aging capabilities, allowing for new possibilities for what their beer has to offer. This exploration is something New England – Boston specifically – is quite accustomed to, considering its important role in setting a foundation for beer in America.

The intertwined history of Boston and beer is as rich and bold as the ales crafted at Mystic’s Chelsea brewery. There are few facilities that honor this history in the modern day, but Mystic is one of them. A contemporarily driven approach to historical preservation is something that Brian takes very seriously. With a degree in biology and a self-adorned degree in New England history, the owner has managed to find ways to nod at the past from the nuances in his beers and aesthetic, from the striking reclaimed wooden beams in the tap room that resemble an 18th century-era publik house to their newly-expanded barrel aged program.

Mystic Brewery Barrels

Barrels aging delicious brews at Mystic Brewery!

Brian and his team have achieved an impressive and growing line of beers. Mystic’s unique charm comes from both a deep respect of the timeless brewing process and an expansive scientific knowledge behind the fermentation needed to achieve this liquid gold. This marriage of knowledge shines brightest in one of Mystic’s Wild Ales, which not only requires the harvesting of yeast – the owner’s childhood backyard being one location – but also the patience and watchful eye needed when dealing with barrel aged brews.

Formaggio Kitchen is excited to see where the new chapter in Mystic will be taken. We look forward to stocking our shelves with new ales in the near future. Cheers!

Wine Made the Oldest Way of All

The hip, cozy watering hole known as Backbar occupies a back room of Journeyman restaurant in Somerville’s Union Square. With its usual team of cocktail jockeys off at a trade event a couple of years ago, then GM Meg Grady-Troia filled the void with a few somms-for-a-day. I was pleased to be asked in. My topic: Continue Reading »

Join Us for Raw Milk Cheese Appreciation Day 2015!

“Why Raw Milk?” is a common question at the Formaggio Kitchen cheese counter, and for good reason. Before the advent of pasteurization just over 150 years ago (thanks Louis Pasteur) the world’s cheeses were made exclusively from raw milk. Heating milk to a high temperature (135oF for 30 minutes or 161oF for 30 seconds according to Continue Reading »

Vieilles Vignes: Do Old Vines Make Better Wine?

Vieilles vignes is a phrase you frequently see on French wine labels. These are somewhat mysterious words since, though it’s obvious they refer to vines of some advanced age (it literally means old vines), it isn’t immediately clear (a) how old ‘old’ is and (b) why we should care. The conventional wisdom has it that Continue Reading »

The Color of Eggs: An Interview with Our Resident Egg-spert

White, brown, blue, green; speckled, striped, solid, blushed; boiled, scrambled, fried, whipped — there are so many kinds of eggs and so many delicious ways to use them! To be honest, I wasn’t a huge fan of eggs as a kid, but eggs are now one of my favorite things to buy here at Formaggio Kitchen. Not only Continue Reading »

When Red Wine Grapes Go White

Pinot Noir, Cabernet Sauvignon, Merlot, Nebbiolo, Tempranillo, Sangiovese. The names of these grapes inspire images of red hues ranging from autumn auburn to vibrant vermilion; tastes of smoke, berries, cherries, and chocolate; textures ranging from tongue gripping to smooth satin. Yet we owe these sensory impressions largely to the skin of these grapes, and the Continue Reading »