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Origin Beer Project
Carving Out a Creative Niche in Rhode Island’s Craft Beer Scene
The word project evokes notions of thoughtful consideration, time investment, hard work and the like. That’s what makes the word an appropriate element of the business name Origin Beer Project, located in Providence’s West End. The brewery, which opened in October 2020, is very much a project, and one well worth investigating by any craft beer enthusiast.
With so many outstanding craft breweries squeezed into our little state, the advent of another one might not seem newsworthy, but Origin Beer Project (OBP) is not your average brewery.
“We pay special attention to the processes so that we are able to provide a unique experience for our customers,” says Cheyne Tessier, co-owner and head brewer at OBP. “We like to think of ourselves as artisan fermenters.”
What exactly does this mean?
In terms of beer, quite a lot. The type of license under which OBP operates requires that at least 51% of its brews need to be malt based—but after that, the sky is the limit. The creativity associated with the other 49% of what makes up their beers is what makes OBP extraordinary. A beer-wine hybrid? Why not? Cider, florals, mock-tails, hop water? It’s all there.
It gets back to the name, and here, origin, the root word of originality, is also what you will find at OBP.
“I was never interested in beer until one night at the Wickenden Pub in Providence when we were introduced to a Belgian dark strong ale called Delirium Nocturnum. That single beer changed everything for me, and ultimately led me to where I am now,” says Cheyne.
Together with his partner/wife Erika, the seeds of an idea were slowly and diligently nurtured. Originally from Philadelphia, Erika came to Rhode Island in 2010 to get a degree in culinary nutrition from Johnson & Wales. While in Providence, she met Cheyne. The journey from extensive home brewing to brewing assistant (beginning in 2014) to head brewer was a long but successful one for Cheyne. Meanwhile Erika holds a steady 9-to-5 job outside of the brewery but is very much involved with sales, design, weekend events and more. “It’s a team effort,” she says.
With so many breweries in such a small state, the decision was made to offer beers that lean unique on the craft beer spectrum. “The concept of a flavor-forward beverage with a low ABV [alcohol by volume] was attractive to us,” says Cheyne. By taking advantage of local connections, OBP has been able to tap into alluring ingredients such as uncommon floral additions from Tiny Acre Farm in nearby Woodstock, Connecticut, or fresh organic fruits from Snake Hill Farm in North Scituate.
“By blending and fermenting fresh fruit with beer malt, we are creating a hybrid beverage that is a crossover from conventional beer,” he says.
While the types of beer expected at a craft brewery are most definitely available on the changing menu, another appealing aspect of OBP is the many nonalcoholic options or spirit-free drinks, most of which are available in cans or bottles. Not everyone drinks alcohol, or necessarily wants to drink strong beer after strong beer. With that in mind, there are refreshing alternatives such as Spare Parts, an intriguing, lightly carbonated hop water—perfect served ice-cold on a hot day. Everything from root beer to botanical sodas to a nonalcoholic IPA is available for takeout or for simple enjoyment at the brewery itself.
Previously the home of Beer on Earth Brewing Co. and, before that, Long Live Beerworks, the updated facilities at 425 Fountain Street reflect the attention to detail paid by the owners of OBP. Crocheted coasters are designed and handmade by Erika. There are wooden banquettes, café tables inlaid with wildflowers and tall pale walls feature an array of live plants in glass vessels. Even the lavatory is tastefully appointed—and spotless.
OBP is located in a walkable neighborhood with numerous attractions such as adjoining restaurants Y Noodle and The Slow Rhode. Across the street is Moniker Brewing Co. and the award-winning sandwich shop There, There is down the street just past Tricycle Ice Cream. With the overall vibe, large sunny windows, outdoor seating and multiple beverages choices, a visit to OBP is likely to become a longer stay to sample the daily selections. When hunger strikes, phenomenal food choices are just steps away—patrons are encouraged to bring in their takeout and dine at one of the open tables. With the arrival of summer and hotter weather, the low-ABV beers, botanical sodas and flavored sparkling waters are as inviting as the welcoming staff and the space itself.
William Tuthill is a writer who attended Cornell University’s College of Agriculture and Life Sciences in Ithaca, NY. He lives with his family in Jamestown.
Origin Beer Project
425 Fountain St., Providence
OriginBeerProject.com
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