Dana George, cofounder of 10th District Brewing Company, may have the most optimistically real description of what it’s like to start a brewery.
“It’s definitely our passion,’’ says George. “But it’s a job.’’
George opened 10th District last August with business partner Patrick Eddy, taking over the space of a former tattoo parlor on a busy stretch in Abington. The guys went to grammar school together (St. Bridget’s) and reconnecting a few years ago when George coached Eddy’s son in tee-ball. George has experience in hospitality, Eddy is a longtime homebrewer working in finance.
“I did my first batch of homebrew in 1993 or ’94,’’ says Eddy. “It was stovetop, messy, disgusting. It wasn’t any good. But of course everyone who tried it thought it was good because it was 2 in the morning and everyone was drunk.’’
Eddy got out of homebrewing, then got back into it when his wife bought him a brewing kit for Christmas six years ago. He became obsessed, experimenting with new ingredients and constantly updating his equipment. Eddy and George toured local breweries while considering their own venture — feeling intimidated by the size and scale of the likes of Everett’s Night Shift Brewing, while also gathering inspiration from them and others.
“I think the turning point is when we went to Bog Iron,’’ says Eddy, speaking of the Norton brewery’s original, smaller location. “It was like 400 square feet. Just a counter. They had a 1-gallon, basically a glorified homebrew system, on a gas stovetop.’’
The duo realized they could start small. They moved into their Abington space and installed a 3-barrel brewing system, behind a counter only a few feet from where patrons come twice a week to purchase beer. A refrigeration room is basically a closet with blown-in insulation and a wall AC-unit rigged to chug along below minimum temperature.
Of the seven beers 10th District has brewed, four are available on the day I visit: an India Pale Ale, an American Pale Ale, a Porter, and an E.S.B. (Extra Special Bitter). The styles are unremarkable but purposefully chosen. The South Shore is not yet a craft beer hotbed, and Eddy and George say they get a lot of patrons who want to know what they’re all about. Classic styles limit confusion.
The American Pale Ale is the best, tropical, earthy, dry, with a huge punch of citrus up front without being bitter.
“That’s the one we steer people toward when people say, ‘How does this work?’?’’ says Eddy.
“It was my initial favorite,’’ says George. “Honestly that’s what started the wheels spinning.’’
The brewers pour a sample of a yet-to-be-released milk stout.
“We’re really excited about this one,’’ says Eddy. “Should be on tap in a couple weeks.’’
10th District (491 Washington St., Abington) is open Wednesdays 4-8 p.m. and Saturdays 11?a.m.-4?p.m.GARY DZEN
Gary Dzen can be reached at gary.dzen@globe.com.
