Smuttynose Builds its Dream House - Part 4 - Newmarket Mills (a)

In July, 2003, my partner Joanne and I took a drive to Newmarket, where our friends Peter Hamelin and John Pasquale were developing their plan to purchase and reopen the famous Stone Church music club. Located about twenty minutes from Portsmouth, Newmarket is an old mill town situated on the Lamprey River, a tributary of the Great Bay. Compared to other thoroughly gentrified communities up and down the Seacoast, Newmarket has always been refreshingly, even defiantly, down-to-earth, populated with a diverse mix of people: folks with roots that go back generations, along with recent immigrants; working-class people, professionals, college students, artists and random bohemian types. It is both well-grounded and artsy in an appealingly unpretentious way.

Although Joanne and I were in Newmarket that day to hear about Peter & John's plans for the venerable Stone Church, the conversation eventually drifted to our own vague ideas for a new facility for Smuttynose. John, who lives in Newmarket and was involved in local politics, asked if we would consider looking at the mill buildings that dominate the center of town. He told me that they were vacant and that the town was actively looking for someone to come in and develop them. In August, 2003, we took our first tour through the old, abandoned mills and we were astonished by what we saw.

Newmarket's mills are a relic of New England's early, water-driven industrial revolution. Built from quarried split granite between the 1820's and the early 1900's, these massive structures were originally used to mill cotton. Later uses included shoe manufacture (Timberland got its start in the mills next door), hydro-electric generation, distilling, and most recently, the manufacture of sheet mica and electrical insulating material, but regardless of the use, they have always been the economic heart of the region, employing thousands at their peak. By 2003, the mills on Main Street housed a single small manufacturer; the mills across the Lamprey River had been converted into residential condominiums; but the bulk of the space - over 70,000 square feet in buildings in a picturesque setting alongside the river - had been vacant for more than a decade.

It is easy to see how seductive the idea was of breathing life back into these beautiful structures, especially with a traditional manufacturing use such as artisanal brewing. Walking through their vast, empty spaces, you can imagine when these buildings were filled with workers operating clanking machinery and pulsed with energy. And although these buildings did not perfectly meet the criteria outlined in the previous post, the notion of transforming these historic mills had an irresistable appeal. John introduced me to the Newmarket Community Development Corporation (NCDC), which owns the mill property on behalf of the town, and we embarked on what would turn out to be a two year-long journey that ultimately did not bear fruit.

Our plans generated a considerable amount of excitement in the community and the region, with a fair amount of positive press. Here's an example from the Exeter Newsletter in June, 2004, shortly after we signed an option to purchase the property. Here's another from the Portsmouth Herald on the same topic. It's obvious that everyone was swept up in the possibilities at this point. We had over sixty thousand square feet of buildable space to work with, even after removing large portions of floor to make room for our two-story high brewing vessels. And because of the location, in the heart of Newmarket, our

plans evolved to encompass more public uses than we have originally envisioned, including not only a new brewing facility and a pub, but other uses that these buildings and their location seemed to call out for - a cafe, office and studio space, and even a small boutique hotel. Conceptually, it all made sense, with all the parts fitting together to form a whole.

But the hard work or making all those pieces fit into the larger scheme of things was just beginning. We had hired an architecture firm in Boston to help us do a feasibility study, and we commissioned some early engineering studies of the site. Over a two year span, I attended countless meetings with various parties who had an interest in our project, and was met with a consistently high level of enthusiasm. Yet, in retrospect, there were clear signs from the very outset that our plans to redevelop the Newmarket Mills were doomed, if only I had been able to recognize them.

Next post - things fall apart...

Smuttynose Builds its Dream House - Part 4 - Newmarket Mills (a)

In July, 2003, my partner Joanne and I took a drive to Newmarket, where our friends Peter Hamelin and John Pasquale were developing their plan to purchase and reopen the famous Stone Church music club. Located about twenty minutes from Portsmouth, Newmarket is an old mill town situated on the Lamprey River, a tributary of the Great Bay. Compared to other thoroughly gentrified communities up and down the Seacoast, Newmarket has always been refreshingly, even defiantly, down-to-earth, populated with a diverse mix of people: folks with roots that go back generations, along with recent immigrants; working-class people, professionals, college students, artists and random bohemian types. It is both well-grounded and artsy in an appealingly unpretentious way.

Although Joanne and I were in Newmarket that day to hear about Peter & John's plans for the venerable Stone Church, the conversation eventually drifted to our own vague ideas for a new facility for Smuttynose. John, who lives in Newmarket and was involved in local politics, asked if we would consider looking at the mill buildings that dominate the center of town. He told me that they were vacant and that the town was actively looking for someone to come in and develop them. In August, 2003, we took our first tour through the old, abandoned mills and we were astonished by what we saw.

Newmarket's mills are a relic of New England's early, water-driven industrial revolution. Built from quarried split granite between the 1820's and the early 1900's, these massive structures were originally used to mill cotton. Later uses included shoe manufacture (Timberland got its start in the mills next door), hydro-electric generation, distilling, and most recently, the manufacture of sheet mica and electrical insulating material, but regardless of the use, they have always been the economic heart of the region, employing thousands at their peak. By 2003, the mills on Main Street housed a single small manufacturer; the mills across the Lamprey River had been converted into residential condominiums; but the bulk of the space - over 70,000 square feet in buildings in a picturesque setting alongside the river - had been vacant for more than a decade.

It is easy to see how seductive the idea was of breathing life back into these beautiful structures, especially with a traditional manufacturing use such as artisanal brewing. Walking through their vast, empty spaces, you can imagine when these buildings were filled with workers operating clanking machinery and pulsed with energy. And although these buildings did not perfectly meet the criteria outlined in the previous post, the notion of transforming these historic mills had an irresistable appeal. John introduced me to the Newmarket Community Development Corporation (NCDC), which owns the mill property on behalf of the town, and we embarked on what would turn out to be a two year-long journey that ultimately did not bear fruit.

Our plans generated a considerable amount of excitement in the community and the region, with a fair amount of positive press. Here's an example from the Exeter Newsletter in June, 2004, shortly after we signed an option to purchase the property. Here's another from the Portsmouth Herald on the same topic. It's obvious that everyone was swept up in the possibilities at this point. We had over sixty thousand square feet of buildable space to work with, even after removing large portions of floor to make room for our two-story high brewing vessels. And because of the location, in the heart of Newmarket, our

plans evolved to encompass more public uses than we have originally envisioned, including not only a new brewing facility and a pub, but other uses that these buildings and their location seemed to call out for - a cafe, office and studio space, and even a small boutique hotel. Conceptually, it all made sense, with all the parts fitting together to form a whole.

But the hard work or making all those pieces fit into the larger scheme of things was just beginning. We had hired an architecture firm in Boston to help us do a feasibility study, and we commissioned some early engineering studies of the site. Over a two year span, I attended countless meetings with various parties who had an interest in our project, and was met with a consistently high level of enthusiasm. Yet, in retrospect, there were clear signs from the very outset that our plans to redevelop the Newmarket Mills were doomed, if only I had been able to recognize them.

Next post - things fall apart...

Smuttynose Brewing Builds its Dream House - Part 2 - Early Explorations

One afternoon is the summer of 1995 or '96, my ex-partner Paul Murphy and I drove across town from Heritage Avenue to Islington street and, armed with flashlights and screwdrivers, let ourselves into a vacant mill building with a key that had been lent to us by the building's owner, Joe Sawtelle. We had been warned to beware of rotten floorboards in the upper floors, so we trod very carefully through what appeared to be a 35,000 square foot pigeon coop. (And yes, there are baby pigeons - we saw lots of them that day.)

Although Smuttynose Brewing was still in its infancy - our production was just a few thousand barrels a year- and we did not distribute outside of New Hampshire - the microbrewery segment of the beer industry had experienced explosive growth from the mid-eighties through the mid-nineties, and we were already wondering if we'd need to seek out new digs before long. How Mr. Sawtelle knew that, I have no idea, but he contacted us and encouraged us to look over his building at 1001 Islington, which he said he'd sell for $500,000. But although it was fun to fantasize about building a new facility in an old mill located a stone's throw from downtown Portsmouth, common sense told us that the time was not right and we did not pursue the idea any further than a few self-guided tours through the musty old hulk of a building. Eric Chinburg purchased the building shortly thereafter and converted it into a very nice apartment complex.

Around the same time, we were contacted by the owner of the old Frank Jones brewery buildings, which were located a bit further down Islington Street. This complex of late 19th-century buildings had housed until recently Schultz's hot dog factory. The Schultzes where looking for potential new users for some or all of these buildings and thought we might fit into their plans to revitalize what they called Schultz's Brew Yard. Though the romance of relocating our brewery into the remnants of the historic Frank Jones Brewery was appealing, we did not give it serious consideration, given the magnitude of such a project. Ten years later, in 2005, we would take another look at the same buildings, which had recently been sold on auction and still remained vacant (and still are). But in the interim we had turned our focus to surviving the brutal shakeout that hit the craft beer business in the late nineties. In the meantime, finding a new home for Smuttynose Brewing would have to wait.

In the next post, I'll write about our exploration of the mills in Newmarket. As always, your comments and questions are welcome.

Smuttynose Brewing Builds its Dream House - Part 2 - Early Explorations

One afternoon is the summer of 1995 or '96, my ex-partner Paul Murphy and I drove across town from Heritage Avenue to Islington street and, armed with flashlights and screwdrivers, let ourselves into a vacant mill building with a key that had been lent to us by the building's owner, Joe Sawtelle. We had been warned to beware of rotten floorboards in the upper floors, so we trod very carefully through what appeared to be a 35,000 square foot pigeon coop. (And yes, there are baby pigeons - we saw lots of them that day.)

Although Smuttynose Brewing was still in its infancy - our production was just a few thousand barrels a year- and we did not distribute outside of New Hampshire - the microbrewery segment of the beer industry had experienced explosive growth from the mid-eighties through the mid-nineties, and we were already wondering if we'd need to seek out new digs before long. How Mr. Sawtelle knew that, I have no idea, but he contacted us and encouraged us to look over his building at 1001 Islington, which he said he'd sell for $500,000. But although it was fun to fantasize about building a new facility in an old mill located a stone's throw from downtown Portsmouth, common sense told us that the time was not right and we did not pursue the idea any further than a few self-guided tours through the musty old hulk of a building. Eric Chinburg purchased the building shortly thereafter and converted it into a very nice apartment complex.

Around the same time, we were contacted by the owner of the old Frank Jones brewery buildings, which were located a bit further down Islington Street. This complex of late 19th-century buildings had housed until recently Schultz's hot dog factory. The Schultzes where looking for potential new users for some or all of these buildings and thought we might fit into their plans to revitalize what they called Schultz's Brew Yard. Though the romance of relocating our brewery into the remnants of the historic Frank Jones Brewery was appealing, we did not give it serious consideration, given the magnitude of such a project. Ten years later, in 2005, we would take another look at the same buildings, which had recently been sold on auction and still remained vacant (and still are). But in the interim we had turned our focus to surviving the brutal shakeout that hit the craft beer business in the late nineties. In the meantime, finding a new home for Smuttynose Brewing would have to wait.

In the next post, I'll write about our exploration of the mills in Newmarket. As always, your comments and questions are welcome.

Smuttynose Brewing Builds its Dream House - Part 1 - Introduction

A couple of weeks ago, I received an email from a fellow who has been following the news of our proposed new brewery for quite some time. A resident of Hampton, our future home town, he was writing to ask about the status of the project and pointed out that we were doing ourselves and our fans a disservice by maintaining a sphinx-like silence on the topic. "I was hoping to see construction begin this spring but it looks like there is nothing going on at the site," he wrote. "Rumours are spreading in town that the project has been scrapped due to the economy. If it is hasn't been scrapped you need to get out ahead of things on a PR basis and let your fans know what is going on. The lack of any discussion of the project on your website only fuels the rumours further."

Yes, the writer is correct - a lot of people have been wondering what's going on with Smuttynose and our future home at Towle Farm in Hampton, and here, at last, is our response. The purpose of this blog, with apologies to Mr. Blandings , is to provide not only ongoing updates on our progress, but also some background and history of our brewery and its plans for expansion. The short answer is Yes, we are moving ahead with our plans to build a new facility at Towle Farm in Hampton. We plan to start construction in the first half of 2010 and will be moving in about a year later, in 2011. But getting to that part of the story is actually a rather long and involved tale, so I'll start by asking for your patience and indulgence in advance. I'll post here from time to time in hopes of presenting this in bite-sized pieces. Let's begin with a quick thumbnail sketch of our growth and expansion up till now.

In 1994, the year we opened for business, Smuttynose Brewing owned only the six 40-barrel tanks that we purchased with the assets of the bankrupt Frank Jones brewery. Although none

of these tanks was rated to hold pressure, a previous owner with little money and even less common sense had jury-rigged two of them to serve as pressured conditioning tanks. The brewery, with its small, twenty-barrel brewhouse, had a capacity of about 2,500 barrels a year. Within less than a year, we added four 50-barrel fermenters, purchased from Harpoon, which had outgrown them, two horizontal 100-barrel dairy tanks to be used for conditioning, and two vertical 180-barrel conditioning tanks that we acquired from a brewery in Buffalo which had closed its doors. This tripled our capacity, giving us the potential output of about 7,500 barrels a year. We grew into this capacity within four years.

By 2005, our tank inventory consisted of the original six 40-barrel, nine 50-barrel & one 20-barrel fermenter, plus four horizontal and two vertical conditioning tanks. In 2006, we outgrew microbrewery status when our annual output exceeded 15,000 barrels. That year we purchased our first 200-barrel fermenter, whose 23-foot height required us to build an addition attached to the existing building. We have since purchased two more 200-barrel fermenters, building a new outside addition each time. In early 2006, we leased the other half of our building, adding about 11,000 square feet of warehouse space to our existing 12,500 square feet. We filled that space in a matter of weeks with packaging, raw materials and finished product.

In 2001, we replaced our old 20-barrel brewhouse with a 50-barrel brewhouse purchased from a brewery in Miami that had gone out of business and have since upgraded that brewhouse substantially, adding a whirlpool as well as a new mill and grain handling system. We've replaced & expanded our refrigeration system, and replaced & upgraded virtually all of our bottling and kegging lines.

This year, 2009, we expect to produce about 23,000 barrels, or about 310,000 cases’ worth of beer. To accommodate this growth, we will add two more 200-barrel tanks, a fermenter and a new conditioning tank, early this summer. Since we no longer have room outside the building for more additions, we now must find space inside the building, raising the roof by ten feet and reinforcing the floor to carry the weight of the new tanks (50,000 pounds apiece, including beer). The only spot inside the building with enough space for these tanks is where our hospitality room is currently located, so visitors to Smuttynose this summer will be greeted with a much smaller place to gather for tours. This space will accommodate only one additional tank, another 200-barrel fermenter, which we expect to add next spring. After that, expanding this facility will require a whole lot of creativity.

In my next post, I'll write about some of the early sites we considered for a new facility. As always, your comments & questions are welcome.

Smuttynose Brewing Builds its Dream House - Part 1 - Introduction

A couple of weeks ago, I received an email from a fellow who has been following the news of our proposed new brewery for quite some time. A resident of Hampton, our future home town, he was writing to ask about the status of the project and pointed out that we were doing ourselves and our fans a disservice by maintaining a sphinx-like silence on the topic. "I was hoping to see construction begin this spring but it looks like there is nothing going on at the site," he wrote. "Rumours are spreading in town that the project has been scrapped due to the economy. If it is hasn't been scrapped you need to get out ahead of things on a PR basis and let your fans know what is going on. The lack of any discussion of the project on your website only fuels the rumours further."

Yes, the writer is correct - a lot of people have been wondering what's going on with Smuttynose and our future home at Towle Farm in Hampton, and here, at last, is our response. The purpose of this blog, with apologies to Mr. Blandings , is to provide not only ongoing updates on our progress, but also some background and history of our brewery and its plans for expansion. The short answer is Yes, we are moving ahead with our plans to build a new facility at Towle Farm in Hampton. We plan to start construction in the first half of 2010 and will be moving in about a year later, in 2011. But getting to that part of the story is actually a rather long and involved tale, so I'll start by asking for your patience and indulgence in advance. I'll post here from time to time in hopes of presenting this in bite-sized pieces. Let's begin with a quick thumbnail sketch of our growth and expansion up till now.

In 1994, the year we opened for business, Smuttynose Brewing owned only the six 40-barrel tanks that we purchased with the assets of the bankrupt Frank Jones brewery. Although none

of these tanks was rated to hold pressure, a previous owner with little money and even less common sense had jury-rigged two of them to serve as pressured conditioning tanks. The brewery, with its small, twenty-barrel brewhouse, had a capacity of about 2,500 barrels a year. Within less than a year, we added four 50-barrel fermenters, purchased from Harpoon, which had outgrown them, two horizontal 100-barrel dairy tanks to be used for conditioning, and two vertical 180-barrel conditioning tanks that we acquired from a brewery in Buffalo which had closed its doors. This tripled our capacity, giving us the potential output of about 7,500 barrels a year. We grew into this capacity within four years.

By 2005, our tank inventory consisted of the original six 40-barrel, nine 50-barrel & one 20-barrel fermenter, plus four horizontal and two vertical conditioning tanks. In 2006, we outgrew microbrewery status when our annual output exceeded 15,000 barrels. That year we purchased our first 200-barrel fermenter, whose 23-foot height required us to build an addition attached to the existing building. We have since purchased two more 200-barrel fermenters, building a new outside addition each time. In early 2006, we leased the other half of our building, adding about 11,000 square feet of warehouse space to our existing 12,500 square feet. We filled that space in a matter of weeks with packaging, raw materials and finished product.

In 2001, we replaced our old 20-barrel brewhouse with a 50-barrel brewhouse purchased from a brewery in Miami that had gone out of business and have since upgraded that brewhouse substantially, adding a whirlpool as well as a new mill and grain handling system. We've replaced & expanded our refrigeration system, and replaced & upgraded virtually all of our bottling and kegging lines.

This year, 2009, we expect to produce about 23,000 barrels, or about 310,000 cases’ worth of beer. To accommodate this growth, we will add two more 200-barrel tanks, a fermenter and a new conditioning tank, early this summer. Since we no longer have room outside the building for more additions, we now must find space inside the building, raising the roof by ten feet and reinforcing the floor to carry the weight of the new tanks (50,000 pounds apiece, including beer). The only spot inside the building with enough space for these tanks is where our hospitality room is currently located, so visitors to Smuttynose this summer will be greeted with a much smaller place to gather for tours. This space will accommodate only one additional tank, another 200-barrel fermenter, which we expect to add next spring. After that, expanding this facility will require a whole lot of creativity.

In my next post, I'll write about some of the early sites we considered for a new facility. As always, your comments & questions are welcome.