NewsMASON’S BREWING COMPANY – DOWNEAST MAGAZINE

January 2, 2018by admin0

I got my first real part-time job when I was 15 years old, in 1995, bussing tables at this crazy new restaurant concept called a brewpub. By then, the brewpub was already well on its way to remaking the American dining scene, but it was still a novel concept in my corner of cow-country Wisconsin: a casual place where the menu was nonetheless thoughtful and hip, where you could probably wear sandals but might also conceivably take a date, where grown-ups were drinking house-brewed beers and watching sports and being jocular, but which also had crayons for the kids and servers who occasionally busted out a chorus of “Happy Birthday.”

American brewpubs in the ’90s made upper-middlebrow dining fun again. The Brits, meanwhile, were coming to a similar place from the opposite direction: pubs (which had always been fun) were becoming gastropubs, noisy and convivial pint parlors with chef-driven kitchens turning out top-tier comfort food.   Read More

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