Lord Hobo was founded in 2015 by Daniel Lanigan, a restaurant lifer and entrepreneur. Daniel started the company during a time when the New England style IPA was rapidly growing in popularity throughout the Northeast. While some breweries embraced a direct-to-consumer model which limited the availability of this much sought-after style of beer, Daniel recognized an opportunity to produce and distribute NE IPAs, bringing the style to a wider audience. As a restaurant owner, Daniel always maintained great relationships with his brewery partners and recognized the importance of bars and restaurants in the beer ecosystem. In accordance with this founding principle, we are dedicated to supporting our on and off premise accounts and being the best supplier that they partner with.
In our second year of operation we released Boomsauce, the double IPA that quickly gained popularity and became our flagship beer. We took our favorite aspects from some of the other beers we were brewing at the time and put them together to create the iconic beer. Boomsauce became the first beer we were notable for and served as our introduction to a host of beer drinkers thirsty for balanced and bold NE style beers. Today, Boomsauce is the #1 Mass-made Double IPA in the state and remains the centerpiece of our hop-focused core lineup.
As the beer world has changed, so has Lord Hobo, embracing challenge and an ability to evolve. We currently boast a core lineup of seven year-round beers and an ever-rotating selection of exciting and boundary-pushing ales and lagers. In 2020, we released 78 beers, both at our taproom and across the markets we serve!
At Lord Hobo we’re proud of our state-of-the-art facilities that allow us to consistently create our fan favorites beers alongside new and innovative recipes. Our current brewhouse began construction in 2014 at a building in Woburn, MA with a storied history of a granite and stone factory. We currently boast a 40-barrel brewhouse where our market-wide releases are made, as well as a 10-barrel brewhouse where the brewers’ imaginations get to run wild. You may have had one of these creations at our taproom!
From the start, we knew we wanted to go big and not be limited by space, so we chose a facility where we could do so. Over the last 5+ years, we moved on from a Wild Goose canning line and upgraded to a Krones filler that is able to can up to 250 cans per minute. We have also added two-grain silos, 40 fermenters, seven bright tanks, and a shiny new centrifuge. In our current space, our maximum annual output is 240,000 barrels of beer; this is something we constantly push ourselves to achieve.
We have also invested heavily in our lab so we can monitor all aspects of our beer, including how it ages. We keep a beer library for aged sensory analysis so that we can continuously monitor each of our beers. Through a robust quality assurance process and various pieces of high-end sensory equipment, we can identify and quickly address any quality issues that may arise.