If a bathroom is any indication of success, then Michael Oxton, Mike O’Mara, and Rob Burns— the trio behind Night Shift Brewing—have made it.
The pair of spacious, “less sketchy” restrooms are only part of their brand new 16,000-square-foot Everett facility. With roughly triple the capacity (and a taproom) that dwarfs their former space, it’s a “huge step up” according to Burns, who points out that their entire former nanobrewery could fit inside their current taproom.
“We really wanted to create a fun space for our customers [by focusing] heavily on our new taproom to make it a real destination,” says Burns.
Located less than a mile from their previous site, the new digs also boast a 20-barrel brewing system, bigger fermentation tanks and brew house, and racks of oak barrels (many from Boston’s Bully Boy Distillers). Burns says the immediate focus is to better supply customers and accounts with the daily roster of ales (see: Viva Habanera), and then ramp up production to focus on more sours and barrel-aged goods. Also look for bonus IPAs as part of the “Nation of Hops” and “Presidential DIPA” collections, plus a line of canned beers, starting with Whirlpool, the Night Shift’s pale ale.
But the biggest visible change is the visitor-friendly taproom, designed with the help of Helios Design Group in Jamaica Plain. It’s equipped with picnic table seating, wooden barrels for standing-room-only imbibers, and eye-catching glowing orbs hanging overhead.
The bar is comprised of lacquered reclaimed wood from a retired Dorchester warehouse, lined with ample stools painted and distressed by the Night Shift guys (it’s even outfitted with USB ports for device charging). Behind the bar: 24 rotating drafts flowing with brewery-exclusives like “Stop, Collaborate, & Glisten,” brewed in partnership with NoDa Brewing out of Charlotte, North Carolina, ever-present staples (think: Bee Tea, a wheat ale aged on green tea leaves), and for refined palates, house-cellared and vintage bottles of suds.
“We’ll have a core lineup of beers and the rest will change with the season and our brewers’ creativity. Almost weekly a new beer will hit our taps, so it should make it fun for our guests,” says Burns.
Night Shift plans to keep the current taproom hours (Monday-Friday 3-9 p.m., Saturday noon-6 p.m.), but will open seven days a week this summer.
Which gives you at least six days to give it a shot, provided the seventh is always a day of rest.
Or a day of hangovers.
NIGHT SHIFT BREWING TAPROOM, NOW OPEN. 87 SANTILLI HIGHWAY, EVERETT, 617-294-4233.