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The Jamaica Plain Brewery

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In 1871, German immigrant Rudolf Haffenreffer opened a brewery in Boston’s Jamaica Plain neighborhood. At peak production, the brewery employed many of the surrounding residents and produced over half a million barrels of beer a year.  When it closed in 1965, the facility, which had grown to include many interconnected buildings, was abandoned and fell into disrepair. In 1983 The Jamaica Plain Neighborhood Development Corporation purchased the dilapidated complex and set out to revitalize the buildings, bringing new vitality to the surrounding community. 

The landmark brewery was once a bustling hub frequented by patrons who ranged from laborers to Red Sox legends.  In 2005 the final phase of restoration, including the creation of commercial, industrial and office spaces within the complex, was taken on by Commodore Builders.  Working closely with architect Stephen Baker of Baker/Wohl. Architects and Project Manager Jennifer Pinck of Pinck & Co., the challenge was to honor the past while revitalizing the buildings, bringing them up to today’s building codes and providing a new circulation plan to integrate the complex. 

The buildings were constructed between 1879 and 1920. Over the years, new segments were added as needed.  More than 8 decades later, those additions posed significant construction challenges. In addition to historical preservation considerations, there were drastically uneven floors, unusually shaped buildings, 4-foot drops between building floor alignment and cavernous rooms. Four-foot thick concrete foundation walls and masonry fire-walls, along with thousands of square feet of highly flammable cork insulation adhered to ceilings and exterior walls, added up  to a complicated structure.  “It was a challenge,” according to Jennifer Pinck, who managed the construction process for JPNDC. “We had to put a lot of work into the project before we could begin to build.” 

Restoration took place in the 8 interconnected buildings in the Main Block and in Building K, leaving building D for a future phase. Some of the common corridors provided access to existing tenants, adding the challenge of maintaining safe occupancy while virtually gutting adjacent space. Significant planning was required to maintain the infrastructure to keep this occupancy and minimize disruption to their operations. Boston Pretzel was producing product for Super Bowl Sunday. When a new steel structure and cast-in-place concrete mezzanine floor were installed directly over their kitchen and food prep facility, the Commodore team built a cocoon-like structure to ensure that football fans were not deprived of their favorite snack. 

Building circulation and handicapped access were important elements of building improvements.  Floors were leveled and ramps were constructed to navigate the 4-foot drops between buildings. A chairlift and elevator were installed to connect the buildings. Passageways were cut through 4-foot thick brick and concrete walls.  Because of the Brewery’s historical value, aspects of the renovation required further approval by the National Park Service.  Windows were measured exactly to meet the restoration requirements and were custom fit to the existing openings.  A hung ornamental stair was saved and restored, suspended in place during construction. With the addition of a final flight of concrete steps with a railing system comprised of stainless steel panels, it now provides access to the penthouse.  

Masonry walls were water blasted to remove layers of unstable paint without disrupting the easily scarred brick and mortar. National Park guidelines required original historic fabric to be maintained as much as possible, leaving exposed brick and limiting painted areas.  Cork insulation adhered to the ceilings in a number of the buildings posed a significant fire hazard and was completely removed.  The cork removal exposed a rotted ceiling, impacting the schedule and coordination of the installation of the new roof. In building E, a 4-story tall timber grain hopper, a vestige of the building’s beer producing days, measured 20 feet by 35 feet. It was cut into sections and carted away. 

An entire new utility infrastructure was installed throughout the complex.  A new HVAC system, power system, fire alarm and sprinkler were put into place.  The electrical distribution system in the Main Block was revised with two main electrical distribution services. 

With the renovation came a new entryway and freshly paved parking area.  The character and industrial sense of the building were preserved by deliberately maintaining a rough looking interior. Concrete acid stained floors extend throughout the complex, with high open ceilings, industrial style pendant lights and strip lighting.  Ornamental parts of the old brewery, including old doors, handles and unique structures punctuate the walls.  Vaulted ceilings and a series of arches maintain the rustic look.