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Chris Gamble first had the idea for an urban winery over 10 years ago. He had always had a passion for good wine, and had the very specific goal of opening a winery in the city, not the countryside. He had the palate, but not the background, so he sold his house on Munjoy Hill and moved down…

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Alisson’s is the kind of place you’re just as likely to find a salty local fisherman as you are a tourist in from Quebec. The bar and restaurant in Kennebunkport’s Dock Square has long been a watering hole for locals and a go-to for visitors seeking authentic fare and atmosphere. It’s the ki…

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David Redding and I went back and forth a few times trying to set up an interview. “Thanks for the reminder,” he wrote in a recent email reply, “we’ve been putting out fires.” Goodfire is small, new, and popular. As of this writing they only have four full-time employees, but already they’ve…

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It’s been three years since I sat down with Ned Wight of New England Distilling, and not a lot has changed within his product line in that time. But don’t confuse patience for stasis. The barrel aging that goes into producing good whiskeys and rums is a waiting game like few others in the be…

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The Portland beer scene is crowded. We’ve got a brewing culture regarded highly enough to attract tourism from around the world. But unlike other beer meccas, this isn’t a “big city.” Everybody knows each other. So when a dude with a CV like Dylan Webber steps out on his own, heads are bound…

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2017 was a tremendous year to write about beer. The memories I made in 2017 are so...wait...where are they? All I'm coming up with are a series of jerky, hazy images involving double IPA, punctuated by the occasional burp. Thank goodness I took good notes. Consulting them, I can see that I e…

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As the weather cools, and old man winter blows his frigid breath down my neck, my taste in beer changes. I'm no longer as interested in lighter, fruitier beers. No, I need a beverage with some authority — enough hops to lacquer my tongue, and enough alcohol to make me forget that I won't see…

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After a long excursion into unusual beers, we've returned to sampling more conventional styles, starting with Double IPAs. This style features a heavy wack of hops, and higher alcohol content than an “ordinary” IPA. A subset of the style, New England Double IPA, is typically less sweet, and …

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Winter is back, readers, and this beer writer is tried of fruits, berries, and funky adjuncts. With the sun setting at 4 PM, I'm done with fluff and back to basics, which, at this point in the year are, #1. Alcohol and, #2. Hops! What better way to resume appreciation of more convention beer…