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WELCOME TOBAXTER BREWING CO.



CHEERS!Not long ago, I spent my days selling ice cream at a local minor league baseball field, and mynights brewing beer at home, blogging about my process, knowledge, and lack of canned craftbeer in Maine. My parents, both well-respected in the community, knew beer was my calling, butdid not know how to nurture this craft.In January, 2009, I lost my mother to breast cancer. Such tremendous loss, grief, and sadness quickly became thecatalyst for turning what was, at the time, a hobby into today’s enormous and unforseen success.These days at Baxter Brewing, we celebrate the passion of making beer and having fun, because life is too damn shortto be taken too seriously. Our approach is simple; the beer business is fun. But if you don’t treat the business like abusiness, you have no business to have fun at.Following unprecedented growth in our first 2 years of business, Baxter completed a 400%, $2 Million expansion in thefall of 2013, finally allowing the company to truly fulfill orders for the first time since we opened in 2011.Whether you’ve just discovered our beer, or have been drinking with us since the beginning, we are grateful;thanks for stopping by. Luke Livingston Founder & PresidentPhoto by Festpics.com

OUR HISTORY2009 Baxter business plan published MAY Groundbreaking on brewery premises in the Bates Mill – Lewiston, ME Brewhouse arrives from Ninkasi Brewing in Eugene, OR2010 First batch of Baxter (Pamola XPA) is brewed JUNE First Baxter packaged/sold NOV Baxter receives an Economic Development Achievement Award from the Lewiston-Auburn Economic DEC Growth Council Two 60 BBL fermenters arrive from Canada, doubling opening day capacity2011 Distribution to Boston & Eastern, MA begins Company founder/president, Luke Livingston, is the first person in the craft beer industry to be named to JAN Forbes Magazine’s “30 under 30” most influential entrepreneurs under 30 years old. MAY Baxter becomes the first craft brewery in the US to ever brew more than 5,000 barrels of beer in their first full year of operation AUG SEPT DEC ME MA2009 2010 2011

2012 Distribution to the rest of Massachusetts Baxter receives a Business Leadership Award from the Androscoggin County Chamber of Commerce FEB A press conference is held at Baxter to announce a pending 400%, $2 Million expansion of brewing OCT capacity, which will add 20-25 additional jobs2013 Livingston named to the 2012-13 MaineBiz Magazine “Next 20” – The 20 people shaping the future of Maine’s economy JAN APRIL Construction on the expansion begins JULY Three 240 BBL fermenters arrive for install in the newly-constructed “fermentation farm” at Baxter DEC Phase 1 of the expansion—including three 240 BBL fermenters, a 60 BBL brite tank, a second canning line, an 8500 sq. ft. warehouse, new tile floors, and a new 3000 sq. ft. office space—is complete,2014 bringing annual capacity to ~18,000 barrels JAN Distribution to Vermont begins APRIL Distribution to New Hampshire begins OCT NOV Phase 2—three more 240 BBL fermenters—of the expansion is complete, bringing total annual capacity to 33,000 barrels (1.1 million gallons)2015 Distribution to Rhode Island begins JAN Distribution to Connecticut begins2012 CT NY RI VT NH Distribution to New York begins 2013 2014 2015

OUR ENVIRONMENTWe serve as stewards of the environment and continuously strive to make our work and personallives more sustainable.- Core Value #5 We offset 100% of our electrical usage with American wind power credits. We use all energy efficient lighting. Our water usage is about 4.2 gallons of water to 1 gallon of beer-industry average is 7/1. We divert an average of 7,000 pounds of organic waste from the landfill to compost/animal feed a week. Nearly 75 percent of all aluminum ever produced is still in use today. When recycled properly, aluminum cans are turned into a new can and back on store shelves within 60 days.

ELECTRICITY USED TO POWER OUR WATER BREWING:FACILITY THAT MAKES YOUR BEER: 841,461 GAL300,360 KWH OTHER OPERATIONS:WE DO WHAT WE CAN 2,446,228 GALFOR THE ENVIRONMENT BTUs FROM PROPANE AND #2 FUELPARTNERSHIPS WITH L OCAL WATER OIL USED TO HEAT OUR FACILITY& OUTDOOR CONSERVATION GROUPS THAT MAKES YOUR BEER: 2,452,680,306 BTUs SPENT GRAINS GO T0 LOCAL FARMS AND GARDENS FOR FEED

WHY CANSWe offset 100% of our electricity with American wind power credits, to canning all of our beer, thechoices we make every day will have long-lasting, positive effects on our earth, and that means alot to us. CANS ARE BETTER FOR THE ENVIRONMENT Our cans are made of 70% post-consumer recycled aluminum – the most abundant material in the world – and are infinitely recyclable. Cans require less energy to create than glass bottles, and, as they’re lighter, less fuel to ship. 75% of all beer bottles in the U.S. end up in landfills. Nearly 75% of all aluminum that has ever been produced is still in use today! CANS ARE BETTER FOR THE BEER The beer in our cans has never seen UV light. Every glass bottle will let UV light in over time, resulting in “skunked” beer. Any beer in a glass bottle will be less fresh than the same beer in a can. Our dissolved oxygen levels are much lower than similar beers in bottles, helping the beer maintain freshness, and our packaging cools down much faster, so you can drink the beer sooner. CANS CAN GO WHERE GLASS CANNOT The park, the pool, the beach, the golf course, the sailboat, camping, hiking, fishing. Aluminum is more durable and loads lighter than glass, so taking them along on that favorite activity is easier and safer, for you and your gear.

In two months, Aluminum cans can be used, recycled, and refilled. CANNING BEER AT BAXTER BREWERYMETAL FORMED INTO CANS ENJOY YOUR BAXTER BEER! LIFE OF A BAXTER CANMELTED AND CAST RECYCLE YOUR CANINTO SHEET METALIt requires up to 95% less energy to recycle aluminium than to produce primary metal and thereby avoids corresponding emissions, including greenhouse gases.

Ben LowDirector of Brewing OperationsOur distinct brewing process, combined with coldconditioning, allows our beers’ drinkability and creativityto intersect seamlessly. The ingredients and process weuse take extra time, effort, and expense, but we think theproduct is well worth it. We take pride in the beer we brewand appreciate being recognized for our craftsmanship. In2011, months shy of our first anniversary, we were namedthe New Brewery of the Year by Bevnet Magazine. In 2013,our IPA became the best-selling IPA in the state of Maine.Our portfolio includes year-round ales & lagers; fourseasonal brews, and three limited edition, small-batchbeers, which change every year. We are always working onnew ideas!



OUR BEERS Available Year Round STOWAWAY I.P.A 6.9% ABV | 69 IBU’s Stowaway IPA is a true West Coast-style American India Pale Ale with huge hop aromas of citrus, pine and grapefruit notes with a big, complex, and intense hop flavor that lasts and lasts. This beer is full bodied with a dry finish and a pleasant, long lasting, hop aftertaste. “Hops don’t want to let go and the malt tries to keep up in the semidry finish. East Coasters can hop… ‘nough said.” – BeerAdvocate Magazine

TARNATION CALIFORNIA-STYLE5.3% ABV | 35 IBU’sBrewed in the style of the “steam” beers born in 19th-centuryCalifornia and still popular there today, Tarnation is BaxterBrewing’s first lager. An authentic San Francisco lager yeastferments this brew, yielding a clean and crisp beer that’sdrinkable but satisfying. “It is already one of my favorite beers in the Baxter lineup.” – Portland Press Herald PAMOLA XTRA PALE ALE 4.9% ABV | 27.5 IBU’s Baxter’s Pamola Xtra Pale Ale is a clean, crisp, dry and refreshing hybrid of the American Pale Ale, Golden and Cream Ale styles, which is truly fit for the warm summer months. Whether poured from a can or a keg, Pamola is flavorful yet easy to drink when it’s too hot to make your taste buds work. “This is extremely sessionable and could easily be enjoyed during a baseball game or on a long slow rafting trip”. – Bevnet

OUR BEERS Seasonal SUMMER SWELTER 4.7% ABV | 35 IBU’s LATE APRIL-LATE AUGUST A hoppy citrus aroma complements the ingredients that make this beer so unique: lemon and lime peel, Kaffir lime leaves, and lemongrass provide an subtle yet unmistakeable floral nose and just a touch of bracing tartness, taking the refreshment of Summer Swelter to the next level. But don’t expect a crystal clear pour - we’ve left this beer unfiltered to protect the fresh citrus flavors. Named one of the “8 just right summer beers” – Esquire MagazineWINDOW SEAT COCONUT ALMOND PORTER6% ABV | 24 IBU’sLATE JANUARY- LATE MARCHReal toasted coconuts and almonds give this porter a robustbut drinkable, toasty flavor unlike any other. With very little hopflavor, nothing distracts from the tropical ingredients. Crackopen a 12 ounce spring vacation.

HAYRIDE AUTUMN ALE6.6% ABV | 50 IBU’sLATE AUGUST-LATE OCTOBERCold-conditioning, along with additions of ginger, black pepper,and sweet orange peel, bring out the spiciness of the rye andround out the soft sweetness of the beer. I’m not a huge fan of Oktoberfest-style fall seasonals, and this is a great departure. It might be my new favorite fall beer. – The Boston Globe PHANTOM PUNCH 6.8% ABV | 30 IBU’s LATE OCTOBER-LATE JANUARY In our hometown in 1965 Muhammad Ali won the world heavyweight title with a knockout blow some consider a “Phantom Punch”. As our tribute to that fight, this big flippin’ stout packs a wallop of its own, with a ghostly hint of cocoa nibs and vanilla beans. I’ll definitely be enjoying more than a few of these during the long New England winter ahead. – CraftCans.com

THE LEGEND OF THE PAMOLAOur logo features a Pamola, the Abenaki and Penobscot legend of a spiritwhich is said to be the God of Thunder, the cause of cold weather and protectorof Mt Katahdin, the tallest peak in the state of Maine. The Native Americansdescribed him as having the head of a moose, the body of a man, and thewings and talons of an eagle. Pamola was both feared and respected by thetribes who believed in him.



We foster an environment of fun,communication, hard work,and camaraderie.- Core Value #10

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