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Occupying a weathered shingled shack in the Martha’s Vineyard town of Edgartown, BAD MARTHA FARMER’S BREWERY opened in 2014 as the flagship site (with a Falmouth location in Cape Cod since September 2019). An inconspicuous Bad Martha sign at Donaroma’s Nursery leads patrons to the flower-bound pub originally built by Amish settlers years hence.

A rustic back patio and wood furnished side patio surround the cement-floored, pitched-ceilinged, wood-walled barnhouse. Bad Martha’s beautiful bronze bar top and huge windowed copper kettle add to the antiquated homespun elegance. Each tap handle features a sexy blue mermaid. Artisan pizza ovens are stored in the mezzanine.

“All Bad Martha Beer is uniquely brewed with hand-picked wild grape leaves grown on Martha’s Vineyard, so there is a piece of the Island’s soul infused in every sip,” goes the brewery’s organic motto.

My wife and I enjoyed the Beer Bacon Pizza alongside all eight available brews on our sunny Saturday afternoon stopover, April ’24.

Flagship Extra Special Bitter, Martha’s Vineyard Ale, maintained a soft buttery caramel spread for sedate floral-daubed dark honey, desiccated orange and dried grape illusions above its moist earthen peat moss bed.

Wild vineyard grape leaf crisping, mildly floral Bartlett pear sweetness and mineral grained pilsner malting gave mild blonde ale, Vineyard Summer, its casual dry splendor.

Festive mulling-spiced amber lager, Spiced (Yule), retained a lightly smoked Vienna malt sweetness and dried orange-apricot respite but its cinnamon-clove-cardamom pinch lacked resilience.

Dried fruited spicing and mild herbal pining sparked appeasing moderation, Patio IPA, utilizing locally grown hops and sugary pale-crystal malts.

Dry Mosaic/Centennial-hopped 508 IPA secured its pine lacquered grapefruit rind bittering and shifty orange-tangerine tang with baked breaded caramelized malts.

Plummy beet-sugared Belgian ale, Beach Plum Dubbel, gained subtle cherry, banana and fig snips to engage mild fruited hop esters and caramelized pilsner malts.

Soft-tongued brown ale, Bad Bad Pecan Brown, relegated its smoked candied pecan adjunct as charred walnut, buttery chestnut and dark cocoa subtleties merged above slightly burnt caramel base.

Dark-roast coffee nuttiness and chicory root earthiness combined for Woodford Reserve-aged Bourbon Street Coffee Porter, a semi-rich dark ale with only subtle bourbon hints.


Offshore Ale Company – Martha's ...


One block from the center of town in Martha’s Vineyard village, Oak Bluffs, OFFSHORE ALE CO. opened in ’97 and remains the island’s only year-round brewery.

Inside a rustic barnhouse built by the Amish, this sizable one-room pub features a half-covered front patio leading into the tile-floored high-ceilinged interior. Brewtanks are stored in the balcony and several local nautical items (steering wheels, buoys, lanterns, rowers) line the walls.

I sat at the oak-topped bar where twelve draught handles reside. A large stone fireplace to the left adds warmth to the booths and tables across from the bar. An open kitchen serves wood-fire pizzas, burgers and casual pub grub.

Long-time head brewer, Neil Atkins, crafts some fine, mostly dry, beers for the local islanders and visiting landlubbers. I sojourned late April ’24 on a crowded Friday evening to down a few previously untried suds.

Lemon-peeled ruby red grapefruit grappled Islander Double IPA, leaving slight grassy astringency upon its dank pine resin.

Blending candi-sugared Belgian ale sweetness with sharp West Coast-styled IPA fruiting, Hop Goddess Belgian IPA let lemony grapefruit and orange rind dryness slip into the mild tea-like midst.

A bold West Coast IPA, Lazy Frog retained a fruitier profile than Hop Goddess as grapefruit peeled orange and tangerine tanginess plus pineapple-guava tropicalia settled alongside juniper-tipped blueberry bittering.

Daintily figgy plum-spiced winter warmer, Miss Behavin,’ let dry ginger, birch and sarsaparilla niceties reach its chalky cocoa bottom.

Dry Irish stout, Steeprock, melded its dark chocolate bittering to milk-sugared coffee plus walnut, cola and Brazil nut snips.

Dark chocolate penetrated Inkwell Imperial Stout, picking up hop-charred black coffee and Blackstrap molasses bittering.