Nationally acclaimed and locally cherished, the Cambridge Brewing Company has been at the forefront of the Pub Brewery movement since our inception in 1989. Our focuses on high quality craft beers and seasonally inspired New England fare have led to numerous accolades and a devoted clientele. Our desire to exceed guest expectations informs and motivates us daily.
Our team of brewers crafts a wide array of traditional, new American and experimental beers styles. We were the first commercial brewery in America to produce a Belgian beer. Our barrel cellar was one of the first of its kind, creating wood aged beers and utilizing micro flora to enhance flavors. Ever had a sake-beer hybrid? You can try one here! Our passion for experimentation combined with our respect for classic world styles translates into an ever changing wide array of beers offered on any given day here at the restaurant.
Our kitchen crew understands what it means to cook in New England. Our menu is seasonally driven much like the beers are. Autumn is roast squash, game and tart fruits. Winter is stubborn, hard and requires long braises for bone warmth and deep mahogany flavors. Summer won’t last long yet we have so much to work with, we treat the ingredients lightly so as to let them shine. We source from as many local producers as we can, assuring the freshness of our ingredients and supporting those businesses that are committed to the stewardship of their land and long lasting productivity of our seas.
All of this is created and produced in ways that are as earth friendly and sustainable as possible. We strive for zero waste so we recycle and compost everything possible. Our spent grain from the brewing process is used as animal feed by local farmers. All of our lighting is LED, our cleaning supplies are non-toxic, we conserve and re-use water from the brewing process and we encourage our staff to bike to work!
The CBC is located in a refurbished mill building, featuring high ceilings, exposed brick, skylights and a fantastic patio in the warmer months. Our servers are friendly, knowledgeable and strive to guide you through your food and beer options. What began in 1989 as a desire to offer a respite from our hectic lifestyles endures today, more driven than ever!
Phil Bannatyne, Owner
Originally from southern Connecticut, Phil “Brewdaddy” Bannatyne spent his “formative years” in San Francisco. There he acquired an interest in brewing and took classes in Brewing Science at the University of California, Davis. Phil then set off specifically to Cambridge to open a brew-pub. In addition to the bold and innovative beers, Phil is particularly jazzed these days by the culinary and environmentally friendly direction the restaurant has taken in the last few years. Beyond food and beer is family (wife, two kids) and tennis!
Laura Peters, General Manager
Laura has years of experience in the service industry working both on Cape Cod and Boston before finding herself at Cambridge Brewing Co. in early 2007. Laura quickly worked the ranks as server, bartender and assistant manager before settling into her current position of General Manager. Her attention to detail and focus on customer satisfaction paired with her ever-friendly demeanor make her an excellent front of house manager and favorite among customers and staff alike. Her love of craft beer is noticeable both on and off the clock. In her free time Laura can be found getting crafty or playing with her son at home.
Jay Sullivan, Head Brewer
Jay is from Lowell, Massachusetts. A beloved middle child, he long believed he was an artist and a scientist. He made good on those beliefs when, while attending the American Brewers Guild, he was hired as an Assistant Brewer at Cambridge Brewing Company in 2010. From there he worked his way up to Head Brewer, following his passions for Belgian, French and Wild American style beers. He has given talks on the use of local ingredients, wild yeast and bacteria in brewing. He is proud to continue the long tradition of brewers slaking the thirst of the working people. He lives in Jamaica Plain, but you might find him in the woods, in a barrel cellar, or in a gallery – always finding inspiration.
David Drew, Executive Chef
Tall, dark and handsome, this Scorpio enjoys long walks on the beach, a good book and not just candle lit dinners but candle light itself. After years or working the rank and file of kitchen life David’s true love for food blossomed under the tutelage of Chef Keith Pooler at Harvest. It was at Harvest David learned the value of seasonal cooking with locally sourced ingredients. He developed relationships with local farmers and purveyors and respects the labor of love that goes into their products. These were lessons he brought with him when he joined the team at C.B.C. in the summer of 2008
Since then he’s continuously sought new and meaningful relationships within his culinary world. When not in the kitchen at the C.B.C., he’s at home cooking for his family and thinking about his next beer. Look for him in the back pumping Credence Clearwater.
Will Meyers, Brewmaster
Will homebrewed his first beer twenty years ago and has subsequently enjoyed a twenty year-long career at CBC. In addition to his authentic interpretations of traditional beers, he crafts unique, adventuresome beers – some of which reference ancient brews of the world and others which break new ground in the art of brewing. His focus on experimentation and the development of CBC’s infamous Barrel Cellar have placed him at the forefront of America’s artisanal brewers. Away from the brewery he is an accomplished home cook, avid reader, winemaker, and sick snowboarder.