Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108o c t o b e r 2 0 1 6 7 5 trends from left: Peter Jensen Bissell (4); courtesy weakened friends tattoo–there is none more recognizable than the three-B triad of the Bissell Brothers logo (think Illuminati, but less covert). “It start- ed with us giving shirts to friends while we were building the company,” says business manager and elder of the two brother Peter Bissell, 33. “We liked that the shirts didn’t say anything on the front, it just showed the design. It was like a secret club.” For a brew- ery that’s a little over three years old, Peter (above right) and younger brother and head brewer Noah Bissell, 26 (above left), have proven to be as much the masters of their brand as of their brew. The numbers add up, too. Bissell has doubled production in the past year alone, and their starting crew of three staff has expanded to 17 employ- ees. While we know the key to success isn’t that simple, you’ve got to admit, they make it look effortless. Today the brothers seem right at home in their new 7,500-foot space at Thompson’s Point, currently Maine’s largest tasting room. Taproom Host- ess Samantha has been with Bissell since the relocation to Thompson’s Point in June and says the brothers knew the move to an old industrial lot would be “tak- ing a big chance.” However, over the summer she’s seen “lines extend past Circus Maine, out the parking lot, and over the railroad tracks.” But Peter Bissell isn’t surprised by the swarms of beer pilgrims lining up outside. He admits that he himself would do the same. “Beer tourism is now a thing–and Portland is certainly known for its beer. I’ve waited for beer, food, memorable experiences. Good things are worth waiting for.” How- ever, when questioned, he shies away from acknowledging the hype that surrounds the brewery. “Truthfully, we have paid almost no attention to how popular or unpopular we are, in Maine or otherwise, because it’s all relative. Each day we are just trying to make better beer and deliver a better and more memorable customer ex- perience.” An admirable sentiment, but it’s hard to believe that the fervent following has gone unnoticed by the shrewd business mind behind the Bis- sell brand. T he Thompson’s Point space is the brothers’ very own Mount Olympus where, in their words, they “spend every day trying to get better, and treat every opportunity to give this beer to the people of Maine every week as the gift that it is.” The demand for this small- batch “gift” frequently outstrips supply. The brewery shares its weekly release schedule in “Truthfully, we have paid almost no attention to how popular or unpopular we are, in Maine or otherwise, because it’s all relative.” Boston rockers (and our cover stars) Weakened Friends celebrated their EP launch in style at Bissell Brothers tasting room in August. “The things they believe in as a company and what we do as a band are very similar,” says lead singer So- nia (above center). “We both have fun with what we do. It was hands down one of our best nights: the beer was on point and the crowd was having a great time.” The band even filmed a promo video for the event that saw band members pour- ing cans of Bissell over their heads. “Our favorite brews are Swish, Nothing Gold, and Reciprocal.” Brews & Beats advance with the ready and poised public. Purchases are limited to four packs of each beer per customer to try and create an even distribution. Regardless, they sell out quickly. My kinsmen arrive at Thompson’s Point around 10:30 a.m. to a surprisingly bare park- ing lot, but it’s not long before the beer zealots begin to flock. “Don’t these guys have work?” asks my uncle. During one exchange, a self- proclaimed beer connoisseur who resembles a member of ZZ Top asks my cousin, “What do you drink?” Not taking the man’s world- ly beer palate into account, he answers, “You know, Corona.” With obvious dismay, the high priest of beer responds, “What are you doing here then?” And that, my friends, seems to be an at- titude the Bissells themselves would shun no matter what list they make or at least, I hope they would. Because at the end of the day, a beer is a beer. The family returns from their pilgrimage donning Bissell Brothers apparel and bearing glad coolers of joy. Was it the Mecca they’d imagined and more? Let’s just say, the broth- ers now have a small following in Bedford, PA whether they meant to or not. n