City Farm Fermentory, which makes cider and different drinks in Portland, is being bought — however not by one other brewery and even one other beverage producer.
As a substitute, the fermentory at 200 Anderson St. could quickly be owned by Maine Commonplace Biofuels, a Portland-based refinery that recycles cooking oil into heating gasoline and different merchandise.
The companies stated they count on the deal to be accomplished by the top of the yr. Phrases will not be being disclosed.
The union of City Farm, which additionally produces kombucha, mead and different fermented drinks, with a grease-collecting biorefinery could appear to be an unlikely pairing. However their respective founders, Eli Cayer and Jarmin Kaltsas, stated it makes excellent sense.
The 2 firms have at all times shared an emphasis on localism and sustainability, Kaltsas, of Maine Commonplace Biofuels, stated. Over the previous couple of years, the 2 started to contemplate what they might do by becoming a member of forces.
The companies function in lots of the identical markets, visiting the identical eating places and grocery shops — Maine Commonplace Biofuels within the again, gathering grease and cooking oil, and the fermentory on the entrance, promoting its crafted drinks.
Because the pair started to work out the small print of what a three way partnership may appear like, Cayer stated they realized it made extra sense for Maine Commonplace Biofuels to take over and purchase the fermentory.
The early levels of the pandemic have been troublesome, with the tasting room closed and manufacturing scaled again.
“For the final couple of years, we have been speaking about doing this joint state of affairs (however) what it comes all the way down to, they’re in a stronger place to take that on and to develop,” he stated. “They have been capable of develop after we have been shrinking.”
With the identical footprint already, they’ll double their efforts and share sources, Kaltsas stated. Plus, they’ll work to place the fermentory’s merchandise in further markets, together with a number of grocery shops.
With the deal, the two firms plan to finally develop a brand new, 12-acre inexperienced industrial park in Windham.
The positioning will characteristic agricultural fields for rising the herbs used within the fermentory’s drinks, in addition to vegetation for the important oils used within the cleansing merchandise Maine Biofuels makes below the model Second Energy. The park may even function an incubator for “like-minded” startups.
“Synergistic design methods” will assist reclaim waste warmth and byproducts for processing energy, the businesses stated in a information launch.
The park, which Kaltsas hopes to have working within the subsequent yr or two, may even finally host the fermentory’s manufacturing and a future tasting room.
Each enterprise founders hope the manufacturing facility may even be used for academic visits.
Kaltsas doesn’t intend for his or her work to remain solely in Maine.
“A deliberate community of satellite tv for pc services can be explored as frequent connection factors for (Maine Commonplace Biofuels’) used cooking oils and seen as potential markets for Second Energy’s cleaners and (City Farm Fermentory’s) intensive menu of fermented drinks,” the businesses stated within the launch.
They’d additionally discover modifications in product compositions, utilizing components native to the brand new places.
“Our final objective is to create a scalable enterprise mannequin constructed on native sustainability that may play an element within the international change wanted to maintain our world,” Kaltsas stated.
Whereas manufacturing will finally transition to the inexperienced industrial park, the Anderson Avenue tasting room gained’t be going anyplace.
“We have been the primary producer in that neighborhood by a protracted shot,” Cayer stated. “Now it’s the most popular bar district within the state.”
Kaltsas is happy in regards to the East Bayside location, which he stated will give Maine Biofuels a robust social presence in Portland that as a producer, has been arduous to develop.
He plans to construct on what the fermentory has already created, however does have a couple of new concepts to discover, like providing brunch.
Cayer stated the transition is a pure one, noting that the fermentory was “designed to promote.”
He’ll keep on till a substitute is employed, however needs to take a step again to work on different initiatives, he stated.
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