IPSWICH — It's a happy confluence of urban renewal and entrepreneurship, beer bottler and blight. As a local company embarks on a major expansion, an entire corner of downtown Ipswich could very well be lifted from neglect like the foam rising in a glass of draft beer.
Mercury Brewing, the maker of Ipswich Ale and Stone Cat beers, has begun renovating the former Soffron Brothers clam processing plant in Brown Square. The company had been looking to replace the building it has outgrown on Hayward Street in Ipswich and even considered relocating out of town.
The move to Brown Square, a few blocks from where it was founded, will provide space to increase its production dramatically down the road, though that's not the immediate goal. It will also allow it to open a brew pub and schedule tours of its beer and soda production facilities.
The move is even prompting a name change, and the company will now be called Ipswich Ale Brewery.
It's all good news for owner Rob Martin, but possibly even better news for the town.
The clam plant has been vacant since 1998. Two Beverly artists bought it in 2004, with dreams of converting it to artists' studios and live-in work spaces, but their plans never materialized.
"It's going to be a great revitalization of that commercial district of the town," said Ingrid Miles, chairwoman of the Board of Selectmen.
There's even an item on the agenda for Town Meeting to rename the street in front of the new business Brewery Lane. The company has pledged to help pay for construction of a sidewalk on Brown Square.
Martin took over the company in 1999 and has sought to establish a local identity. West Newbury artist Alan Pearsall designs all of the graphics for the company's labels, as well as the drawings on the "tap trucks" the company sends to local gatherings.
Creating a destination
But John Thebeau, brand manager for the company, said the current headquarters, in an isolated business park off Topsfield Road, has limited growth and marketability.
With a brew pub as a draw, the company's products can be showcased to a larger audience. And it's just a short walk from the train station to the brewery, making it an easy destination from as far away as Boston.
"That will translate into sales," Thebeau said. "Not overnight, but it's very effective." He noted many competitors in the microbrewery industry run similar pubs.
"We've always been at a disadvantage in this place," he said.
The company currently produces about 15,000 barrels of beer a year and 2,000 barrels of soda. A barrel holds 31 gallons.
Head brewer Dan Lipke said that in the new facility, and with new equipment, that could increase to 40,000 barrels. About 35 percent of the beer goes into kegs for sale in restaurant and bars, and the rest is bottled.
In commemoration of Ipswich's 375th anniversary this year, the company is creating four distinctive new offerings: Choate Bridge Stout, Castle Hill Summer Barley Wine, Hosiery Mill Double IPA and Whipple House Old Ale. All proceeds from the sale of the seasonal brews are being given to the town.
The pub menu will feature standard fare, such as burgers and fries and fish and chips, Thebeau said, with seating for about 100.
"The concept is still taking shape," he said. "The first priority is production."
A recent survey of shoppers found that the main attraction for visitors coming to town is the variety of restaurants. Town Manager Bob Markel thinks the brew pub will only enhance that.
"I think all of us feel, the selectmen, the Planning Department, that this is a significant new investment in downtown," Markel said.
One unique feature of the renovated building is landscaping. Hop trees are being planted along the front in tribute to the traditional beer ingredient.
Thebeau said the brewery should be up and running in its new quarters this summer, and the brew pub should be open in the fall.
Selectman Miles said that especially in the face of economic hard times, it's good to have local businesses doing well.
"It's great to see people moving forward and staying in town," she said.
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