Jared and Liz Kiraly, the husband and wife duo behind Everett’s Bone Up Brewing, founded their brewery on the mantra “made from ingredients.” They’re aware that it sounds a bit silly, but it matches their mission: Bone Up wants you to focus less on semantics, and more on drinking your beer.
That mentality informs Bone Up’s lineup, which the Kiralys call “bone-dry, super expressive beers.” This week, they debuted their inaugural brews around Boston:
“There are all one-off batches,” Liz Kiraly says. “If they’re particularly popular, we might make some again. They’ll also be available in the taproom once we’re open to the public.”
If you arrive at the bar to find all of the kegs have kicked (Bone Up’s first half-barrel of Honey ‘N’ Hops was gone about 90 minutes after it was tapped at Maverick Marketplace Cafe last week), catch the brewery during a growler pop-up at Kappy’s in Medford this Saturday, June 25. There, you can sample four of Bone Up’s beers, including the three above, plus a farmhouse ale called Warehouse. The Kiralys will also have 32- and 64-ounce growlers of each beer for sale that day.
“It’ll be a good variety. All the styles range from lights to darks,” Kiraly says. “They’re all very sessionable, very drinkable summer beers.”
Bone Up is also delivering growlers to liquor stores like Giles Wine & Spirits and City Liquors in East Cambridge, and hopes to pop up at more Boston-area establishments over the next few weeks, so check the brewery’s site for complete availability.
The Kiralys have been active homebrewers for “as long as [they’ve] legally been allowed to,” and Jared also worked at Harpoon for a time, so they plan to keep things rolling until their taproom can officially open.
That won’t be much longer: Kiraly says it’s all set inside, but the company is waiting on a few code-related things like railings and repaving, and requisite inspections. The brewery is slated to open this summer in Everett’s budding “Fermentation District,” which includes Night Shift Brewing and Short Path Distilling.
Inside the taproom, expect about 14 seats around a wooden bar, with an additional standing area of high-top tables, and chalkboards and art strewn about the room. Bone Up plans to have four to six beers on tap at all times, and plans to host food trucks on weekends.
Until then, get a taste of Bone Up’s debut offerings before the kegs kick.
Bone Up Brewing Co., 38 Norman St., Everett, 781-691-9092, boneup.beer.
Source URL: https://www.bostonmagazine.com/restaurants/2016/06/23/drink-this-now-bone-up-brewing-2016/
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