Everett is at the center of a fermentation revolution that’s transforming this industrial little city of 42,000 residents into one of New England’s trendiest drinking spots.

Brand-new Bone Up Brewing Co. opened Aug. 27, serving classic American brews with “a reasonably strong Belgium influence,” said Jared Kiraly, a South Boston resident who co-founded the brewery with his wife, Liz.

Bay State craft brew powerhouse Night Shift Brewing opens its expanded Everett tap room tomorrow, nearly doubling its size from 2,500 to 4,500 square feet; from a 231-person capacity to a 411-person capacity; and from 24 taps to 48.

And when suds aren’t strong enough, you can sip locally distilled spirits just a block away at Short Path Distillery, which opened last summer.

All three drinkeries are located within a block of each other — the so-called “Fermentation District,” said Night Shift co-founder Michael Oxton.

“I don’t know who came up with the name, but we love it,” he said.

Night Shift is a true brew phenomenon, undergoing a second major expansion since opening its original brewery and tiny 90-square-foot tap room a short distance away just four years ago. Night Shift produced 250 barrels of beer in 2012; it’s on pace to brew 10,000 barrels here in 2016.

Night Shift’s flavorful hop-forward beers are available in cans and on tap at pubs, packies and restaurants throughout Greater Boston. But it’s the perpetually popular tap room — lines out the door each weekend — that drives the Night Shift experience and makes Everett the new hub of way-cool beer-drinking experiences in the immediate Boston area.

“A tap room was not even part of our original business plan,” said Oxton. “Now it’s a huge part of our business, not just financially but from a brand experience. It really allows us to connect with our fan base in a way you can’t in the wholesale market.”

Bone Up looks to foster the same kind of loyalty and brand experience in its tap room, open for now on Fridays, Saturdays and Sundays. Visitors will find a constantly rotating selection of one-off and seasonal brews, plus four year-round flagship offerings.

Extra Naked Cream Ale is full of character, crisp and easy drinking. Wasted Life is a “dank, piquant” IPA made with “a wasteful amount of hops,” Kiraly said.

Shut Up Kelly is a deeply roasted porter; and Key Lime White Ale is made with lime juice and lime peel, a bready maltiness and a bit of creamy lactose “to evoke the idea of key lime pie.”

“I honestly think the appeal of Everett,” Oxton said, “is that it’s an area with a lot of raw but interesting industrial spaces that were waiting to be repurposed.”

Kiraly said Bone Up’s arrival was coincidental.

“We looked all around and Everett just worked the best,” he said. “A big part of it was just working with the city. Everybody made the process as smooth as possible.”

Bone Up Brewing Co., 38 Norman St., Everett, 781-691-9092, boneup.beer; Night Shift Brewing, 87 Santilli Highway, Everett, 617-294-4233, nightshiftbrewing.com; Short Path Distillery, 71 Kelvin St., Everett, 617-830-7954, shortpathdistillery.com.