Eighty-Three Brewery

 

They really built out a nice space that, upon opening the door, was shockingly long and spacious compared to what I thought it would be looking at it from the outside. I've driven by this building for years, awestruck that it was never being used for anything commercial. I'm glad to see it growing and opening up to multiple businesses now.

Eighty-Three created a hip, modern space that has a brewery and diner combo sort of feel to it, (without the food, for now). A light teal tap station serves as the backdrop to the sparkling black marble bar top, while brewing equipment and pinball machines lie further down this impressively long bar. There's plenty of table seating next to the bar and down by the tanks, and a decent number of tap lines flowing, especially for having just opened. The chairs have a unique look to them, seeming like they might be uncomfortable, but are actually some of the most comfortable bar chairs I've sat in.

There's a nice variety of beer poured at a decent to good quality, mostly featuring classic styles done by the book. The amber I think was the most impressive at the time because it took inspiration from some older school American craft breweries and packed a mighty strong but inoffensive bitter punch. This is swimming directly against the current, both nationally and locally, which was further illustrated by the fact that they also had a New England IPA in house. This allowed for a contrast to the amber, or more appropriately, a comparison, as it wasn't hazy, juicy, fluffy or otherwise what it should have been for the style, but a bit more malty and bitter. Obviously they have a skilled hand at more traditional ales, but need to work on others. I was actually really intrigued by their Berliner, as it had a nice tart expressive bite to it and really felt very much like a solid base just ripe for all kinds of joose shenanigans. As of opening week, they were taking a more classical approach to this Berliner by offering syrup additions like Woodruff, as well as some more intriguing flavorings.

Service was on point, as to be expected for a new brewery trying to give a good impression, and I'm looking forward to seeing what they can do and will give them a chance to learn and grow.

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Having revisited several times, I'm updating this review in 2026, as they now offer flatbreads with generous, and delicious, topping variety, such as creative specials like the mushroom pizza we just had that's more like a French onion soup in pizza form with an insanely gooey, unctuously savory sauce. They also serve satisfying sandwiches on a wonderful focaccia from a local bakery.

The beer continues to hit the spot on the traditional front, particularly in the lager and stout categories, while their saisons are also uniquely quaffable. As many people already know by now, their Berried to Death scratches the more intensely fruity, thicker smoothie itch without going full bore into gloopy sludge, serving as a contrast to their more old school Berliner, for which they still offer Woodruff as well as another special rotating syrup.

All in all, it's one of my favorite surviving breweries in the area, particularly worth shouting out how the food stands head and shoulders above Missing Mountain's, so here's to hoping for many more years as I up my original 4.13 score.