Leisure & Hospitality International - Spring 2015 - 42

B E E R WO R K S -   SL E S A R B R O S . B R EW I N G C O.

www.beerworks.net Headquarters: Boston Employees: 500 Specialty: Craft beer and food

Getting Canned

Slesar Bros. Brewing Co. is switching to canning instead of bottling
its beer and expanding its Beer Works restaurants. BY RUSS GAGER

Beer Works' two Boston locations are across from Fenway Park and the TD Garden, which the Celtics and the Bruins call home.

Joe Slesar

president and CEO
"We cater to a really wide demographic
depending in part on location."

With the six Beer Works locations in
Massachusetts - each brewpub named
after the city in which it is located
- Slesar Bros. Brewing Co. reaches
tourists and residents alike. "We do
business in six different markets,"
President and CEO Joe Slesar declares.
"We cater to a really wide demographic
depending in part on location."
The company's two Boston Beer
Works are located across from Fenway

42

Park - where the Red Sox play baseball
- and the TD Garden, which the Celtics
basketball team and the Bruins hockey
team call home. These locations
influence the clientele - which tends
to be sports fans and tourists - and the
menu, which emphasizes "pub grub"
such as sandwiches and hamburgers.
Lowell Beer Works is near universities, so it attracts more students and
their parents. "Salem is a huge tourist
town, and places like Framingham are
residential communities with not as
much tourism," Slesar asserts. Another
location is in Hingham, and two taprooms are licensed by Beer Works to
operate at Logan Airport.

LEISURE AND HOSPITALITY INTERNATIONAL | WWW.LHIMAGAZINE.COM Spring 2015

"Tourists and business travelers
coming and going from Boston not
only see our brand but can go in and
enjoy our local beer," Slesar points out.
Beer Works' cuisine is aimed at the
company's broad demographic. "We
want to cater to people who can come
in and get food they recognize, and
people who want to be a little more
experimental," Slesar notes. "We cater
to young professionals after work,
families and the late-night crowd for
cocktails, beer and snacks."
The kitchens prepare most food
from scratch using the company's own
recipes. High-volume foods such as
french fries are hand-cut, hamburger
patties are handmade and fresh fish
is delivered six days a week. "If it's
going to taste better, we're going to
do it this way," Slesar pledges. Besides
brewpub staples such as burgers, fries
and wings, the experimental entrees
include pumpkin ravioli and Belgian
mussels in recipes developed by the
company's corporate chefs.

BREWING BEER
Beer Works has been brewing beer in
Boston since 1991. "We were one of the
early craft operators in Massachusetts,"
Slesar maintains. "We do wide-ranging
beer styles, everything from all over
the world, and particularly American
interpretations of other beers, as well
as innovative American styles of beer.
We brew 50 to 60 different styles of
beer in any given year."
These include blueberry and
pumpkin ales, an IPA brewed with the
herb rosemary, a dark beer brewed
with vanilla beans, and barrel-aged
and imperial-strength beers. "We sell
a huge amount of watermelon beer


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