Thursday, December 5, 2013
On Friday, Funky Bow Brewery in Lyman will become the second Maine beer company to initiate a CSB, a version of the CSA with shares of beer instead of produce. (The first was Strong Brewing Co. in Sedgewick, which employed the CSB model to fund its start-up.)
Funky Bow shares are $300, entitling members to fill one 64-ounce growler a week for 20 weeks. There's also a one-time, $30 fee for the growlers and administration costs.
"We came up with this because we run out of beer every week," said Paul Lorrain, who runs the brewery with his son, Abraham. He explained that the price of the shares is the same as filling a growler at Funky Bow's weekly Growler Nights — $15. "It also helps fund the brewery for things that we need without going to the credit union for a loan."
Lorrain, who also owns Sunset Farm Organics, said the brewery doubled its output last Thursday, increasing production from 20 to 40 kegs a week. He plans to offer between 30 to 40 shares in the CSB.
"It's a good thing I guess if you need more beer but we're just not going to do it too fast," he said. "This is a great way for our regular customers to make sure that they get their Funky Bow."
CSB members can pick up their growlers at the brewery's Friday Growler Nights from 4 to 6 p.m.; at the Saco River Market on Saturdays from 9 a.m. to 12:30 p.m.; and starting in November, at the Brunswick Winter Market at Fort Andross Mill.
Funky Bow currently makes two beers, End of the Line Pale Ale and So Folkin' Hoppy IPA. Lorrain said he hopes to be able to offer CSB members both beers every week. A third, Five-String Oatmeal Milk Stout, dry hopped with Madagascar vanilla beans, is coming soon.
To get in on the Funky Bow CSB, email email@example.com or call 207-423-9348 for an application.
Read more about Funky Bow in Tom Atwell's What Ales You column for the Press Herald.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod