Mary says, "Our beer is handcrafted: no computers to control brewing cycles; we physically weight out the malt, do not use any adjuncts such as rice or corn fillers; and we mix our beer by hand. Using a rousing stick, Marc and Mary mix the fermenting wort when the yeast requires oxygenation, just before fermentation begins. As a brewer in Portland explained to her, "Then you become one with the yeast."

To maintain the tradition and tastes of English ales of the Middle Ages, the brewery uses two-row malted barley imported from Munton and Fisson Plc., in Stowmarket, Suffolk, England. The malt is germinated barley that has been kiln dried. "Our yeast strain is a direct descendent of brewing yeast originating in Yorkshire, England. It has been cultivated for the past 150 years," Marc said. We figure it should bear a resemblance to the Medieval yeasts." Middle Ages Brewing harvests its yeast from batch to batch, mixing it with warm beer to activate it.

Take the Tour:
Call ahead to reserve a guided walking tour of the brewery offered on most Saturdays. You'll see first hand how Middle Ages crafts its ales step-by-step, using time honored methods.

And, you'll be amazed by the "Mountain of Malt" imported from England and stored in the brewery. The rich fragrances of the malt and hops will tease your palate, so that after the tour you'll be ready to take home some brewery fresh beer.

Finding Us:

From the North...
Take 81 South to Exit 20
Exit onto Franklin St.
Turn right onto Erie Blvd.
Travel 2/10 mile to Plum St.
Turn right onto Plum St.
Turn left onto Wilkinson St.

From Everywhere Else...
From 81 North take 690 West
Take 690 West to Exit 12
or, Take 690 East to Exit 12
Exit at first right
Straight at signal onto Plum St. Turn left onto Wilkinson St.