Food & dining

Bottles

Bone Up Brewing up and running in Everett

Bone Up Brewing Company’s year-round lineup.
Liz Kiraly
Bone Up Brewing Company’s year-round lineup.

Bone Up Brewing Company cofounders Liz and Jared Kiraly experienced a sense of wonderment last week after receiving the final permits to open their Everett brewery.

“We were like, ‘Are you sure?’ ” says Liz Kiraly. “ ‘There’s nothing else we need to do?’ ”

The Kiralys signed a lease on their new brewing space, a former laundromat adjacent to the Teddie Peanut Butter factory, in 2014. They’ve spent two years cleaning it up, venturing out to bars and restaurants to push their beer while the paperwork processed.

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“We’re brewers,” Kiraly says. “We’re not salespeople. When people say, ‘Sell me on your beer,’ we just start mumbling about gravity and yeast.”

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Avid homebrewers, the Kiralys have spent years cultivating their own yeast, a blend of Belgian and English strains that’s at the heart of each brew the couple makes.

“It’s our baby,” says Kiraly. “We’re all about bone-dry, expressive beers.”

The yeast’s expressiveness is never more evident than in Extra Naked, a cream ale Kiraly describes as somewhere between a pilsner and a saison. Also on the tap list is Key Lime white ale, which gets its name from the Key lime juice and lime peels added at the end of the boil. The Kiralys — who take turns brewing — designed the malt bill of the brew to taste like pie crust.

“It’s inspired by our mutual love for Key lime pie and a desire to make a fruit beer that we didn’t hate,” says Kiraly, who notes that this one is hazy and tart.

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An IPA and a robust Porter — named “Shut Up Kelly” after a former co-worker of the couple who didn’t want to try the beer and then couldn’t stop talking about how good it was — round out the brewery’s year-round offerings, with seasonal beers rotating in.

Bone Up will serve full pints and flights, as well as fill growlers, from a soon-to-be-open tap room that’s within walking distance of another brewer with a bustling tap room scene, Night Shift Brewing.

“We wanted to go with a cozy vibe,” says Kiraly. “This place is our home away from home. If I’m awake, I’m here. We wanted to create the kind of environment that we would want to drink in.”

For now, Bone Up will be open Fridays and Saturdays while hiring the staff to eventually expand on those hours.

“We’re the entire company. We both do all of the brewing, cleaning, accounting. We’ll be doing the bartending,” says Kiraly.

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Bone Up Brewing (38 Norman St., Everett) will host an opening day party Aug. 27 from noon to 11 p.m. GARY DZEN

Gary Dzen can be reached at gary.dzen@globe.com. Follow him on Twitter @GaryDzen