Night Shift Brewing

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Yes I am at least 21 No I am under 21

Night Shift Brewing was founded in 2012 by a trio of friends with a shared passion for homebrewing. Through culinary inspiration and determined innovation, we aim to create memorable craft beers that offer a wide array of unique, complex flavors.

WHAT DO WE BELIEVE?

We believe in creating and sharing a world class culture built around our passions. This belief influences everything from our branding, to our sales service, to our staffing, to our Taproom environment, to our processes on the production floor. We are endlessly passionate about the culture that we create, and we look to share that culture with those around us.


HOMEBREW BEGINNINGS

103 JOSEPHINE AVE, SOMERVILLE, MA
(2007-2011)

We began homebrewing in a Somerville, MA kitchen in 2007, starting with a 5-gallon "boil kettle," a Gatorade cooler "mash tun," and some basic starter recipes. Over time, we refined our process, enhanced our recipes, upgraded our equipment, and were soon homebrewing well past midnight 2-3 times per week. We called ourselves "Night Shift Brewing" - desk workers by day, homebrewers by night.

By 2009, we were sampling our own brews against every commercially available style, brand, and region possible. We realized that while not everyone makes truly great, memorable beer, anyone (including us) could make it with enough dedication, passion, and knowledge.

Rob Burns homebrewing in our Somerville kitchen


OUR FIRST HOME

3 CHARLTON ST, EVERETT, MA
(2012-2014)

Our Original 3.5BBL Brewing System

Our original 3.5bbl system

When our friends and family started demanding more Night Shift, we realized that brewing could become much more than a nighttime hobby. In 2010, we starting writing a business plan to begin our own nanobrewery. By 2011, we had raised a small amount of capital and began building a 3,000 sq. ft. 3.5BBL brewery in Everett, MA. On Saturday, March 31, 2012, we opened our doors for the very first time.


NIGHT SHIFT TODAY

87 SANTILLI HWY, EVERETT, MA
(2014-PRESENT)

We spent two years growing into (and then out of) our first Everett location. With increasing demand and production, we finally made the move - in May of 2014, we opened the doors to our current 30,000 sq. ft. space.

We now work with a 20BBL brewing system, a field of 20BBL, 40BBL, and 60BBL fermenters, and a growing collection of oak barrels. On a daily basis, we welcome guests into our 2500 sq. ft. Taproom so that we can share our beers, our space, and our story. Our product is currently self-distributed to a group of retail and restaurant partners in MA and will hopefully be in other nearby states by 2017!

Our staff is a team of 60+ talented, creative, hardworking individuals - from bartenders, to brewers, to salespeople, to our dedicated microbiologist/yeast guru! We're more than happy to chat with anyone interested in hearing more, so get in touch and become a part of our ongoing story.