- November 6, 2017
- May 9, 2017
Battle Road Brewing Company
Cocktail of the Week: Creole Waltz
Cocktail of the Week: Ward 16
Thomas Jefferson said it himself: All men have the right to the pursuit of happiness. For Jeremy Cross, that pursuit involved launching a craft beer company. And given that the idea for said company was sparked in 2008 while Cross was living in Lexington, it makes perfect sense that he’d name it after Battle Road, a five-mile trail marking the start of the American Revolution.
Equally appropriate is the name of Battle Road’s flagship brew: The 1775 Tavern Ale. This unfiltered, grain-forward pale ale features just one variety of hops—earthy, peppery Slovenian Styrian Golding—while Westmalle yeast, often used in Belgian ales and saisons, lends a complex spiciness. Flavors of nutty toffee and toasted malt round out the profile, which has a mild bitterness. At 6.9 percent ABV, it’s a beer you’ll want to savor.
Battle Road’s other offerings are aptly named, too. We love the Lexington IPA, which is dry-hopped and bursting with citrusy aromas of lemon and orange zest. Vienna malt offers grainy flavors for balance without overshadowing all the hops, yielding sips that finish ultra-dry on the tongue. The Midnight Rider Porter, a seasonal offering, leverages brown malt, molasses, and a yeast popular in the 18th century as an homage to the colonies. It’s rich and creamy without being too heavy (hops contribute some bitterness for balance), combining roasted coffee and chocolate notes with a hint of cherrywood smoke.
The brewery launched in 2012 as a contract venture, selling cases to bars and restaurants around New England—until January 2017, when Cross and co-founder Scott Houghton launched a new chapter, opening an enormous brewing facility with an adjoining brewpub out of a former woolen mill in Maynard. The Battle Road Brew House’s taproom and restaurant span nearly 6,000 square feet, with patio seating and private tasting rooms. Reclaimed wood and brick from the original factory’s structure (dating back to 1820) offer a nod to history, while large windows let you take in a view of scenic Mill Pond. Four flagships plus a few rotating varieties are always on tap (one guest cider is featured as well).
The restaurant fuses standard New England seafood with barbecue—think baby back ribs, smoked sausage, and brisket smothered in BBQ sauces made with house suds and served with classic Southern sides (Potato Salad, Mac & Cheese, Pepper Jack Biscuits). Plenty of other beer-friendly options—like a Worcestershire-slathered Bacon Mushroom Swiss burger or a fire-grilled Bratwurst basted in Tavern Ale—round out the menu.
Battle Road plans to offer tours in the future, which will allow an in-depth glimpse into the brewing process and, of course, a tasting. The company has also begun hosting tap tastings for dedicated fans to sample new brews before launch.
Aside from the Maynard brewpub, Battle Road’s beers are sold at package stores as well as bars and restaurants around Boston, including Parish Cafe, Jacob Wirth, The Capital Grille, Davio’s, Alibi at The Liberty Hotel, and the Back Bay Social Club.