Meet Scott Brunelle: Brewmaster for Moby Dick Brewing
As Scott Brunelle returns to the Southcoast, he's looking forward to offering local craft beer to the visitors of Moby Dick Brewing brewpub in downtown New Bedford, opening in March.
"I'm really psyched about craft beer in New Bedford," Brunelle said. "People appreciate the localness of it all."
Originally from Dartmouth, Brunelle currently lives in Plymouth with his wife, a special education teacher, and their son. He brings 16 years of brewing experience from Brew Moon microbrewery and restaurant and Harpoon Brewery as well as four years of sales experience with distribution company Quality Beverage.
He plans to use what he's learned to bring the Whaling City beer from a "grain to glass brewery," meaning their brewing process begins with fresh grain and features "no shortcuts."
"We're not going to be brewing on a Keurig machine," he said.
Brunelle will be operating on a 10-barrel brewing system from Specific Mechanical in Canada and hopes to have at least seven beers in rotation at all times. He is planning to start out with an American Lager, a Dortmunder Export Lager, an India Pale Ale, a Double India Pale Ale, an Irish Red, a Stout and a Wheat Ale.
"I try to stick to tradition, but I'll put my own touches on it," said Brunelle.
He said DIPAs are currently his favorite type of beer, but he doesn't want to make the popular New England style that resembles a hazy juice more than a beer. He plans to make his ales and ambers unfiltered, though with a crisp, clear appearance.
Once initial operation is underway, Brunelle plans to begin a barrel aging program in the brewpub's spacious cellar and possibly even a souring program.
Only Moby Dick beer will be available at the brewpub, though guest beers may include gluten-free offerings and local hard ciders. Beer will be available to-go in growlers.
Food offerings have yet to be announced, but secretary and marketing director Bob Unger recently told WBSM News brewpub would likely consist of traditional American pub food and plans for an early March 2017 opening.