Only in Boston by Duncan J.D. Smith

123 South Boston & South End itself through large picture windows. To fully understand the brewing process at Har- poon, however, it is rec- ommended to join one of the company’s informative daily tours. Everything is explained from the mash- ing of malted barley with water to convert starch to sugar, and heating and the addition of hops to add re- freshing bitterness, to fer- mentation through the add- ing of yeast. The brewing process takes two weeks after which the beer is bot- tled, capped, and boxed for shipment. A tasting com- pletes the tour. A glance at Harpoon’s website (www.harpoon- ) shows that great care is taken to en- sure the business is envi- ronmentally sound. Note- worthy features include the thermodynamically efficient use of fuel through Cogeneration, on-site treatment of waste water, and supplying local farmers with spent grain for animal feed. The company, which has remained independent and is now employee-owned, also has a social conscience expressed through its charity races and annual Octo- berfest and St. Patrick’s Day festivals. Afterwards, visit Yankee Lobster on the roundabout between Har- poon and the Blue Hills Bank Pavilion, where mouthwatering lobster rolls and clam chowder have been on the menu since 1950. A world-renowned Boston brewery offering tours and tastings is the Samuel Adams Brewery at 30 Germania Street (Jamaica Plain). Established in 1984, it is named in honour of the Boston Patriot and maltster, Samuel Adams (1722–1803). Other locations nearby: 54, 55, 57 The Harpoon Brewery is a South Boston success story