Alumni’s New Nanobrewery Draws Accolades (Bowdoin Magazine)

Night Shift Brewing founders Mike O'Mara, Michael Oxton ’07 and and Rob Burns ’07. Photo by Pat Piasecki.

When they were students at Bowdoin, they shared a passion for cooking and beer making. Now Michael Oxton ’07 and Rob Burns ’07 have teamed up to run a new brewery, Night Shift Brewing, which they founded with a third partner last March in Everett, Mass.

Their craft beers, whose ingredients may include lemongrass, green tea, habanero peppers, dark chocolate or hibiscus flowers, have drawn praise from Boston beer critics and beer drinkers. “The best thing we hear someone say after they’ve had one our beers is, ‘Wow, I’ve never tasted anything like that before’,” Burns told Bowdoin Magazine. The current magazine features a story, “Working the Night Shift,” about how the two Bowdoin grads launched their growing brewery and how they go about creating their unique brews.

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