The vast majority of craft brewers make forgiving, warm-fermenting ales. But new lager-focused breweries are taking a two-tracked approach to changing that, making fresh versions of the German classics and pushing American lagers into new territory with pumpkins, coffee, rye malt and candi sugar.
At Jack’s Abby, the Framingham, Mass., brewery is truly a family operation—and if the brothers’ mom, Shelly, has it her way, they’ll be counting some Suffolk Punch horses in the family, too.
