One qualm with the article:
'For people, it’s just the novelty of the thing,' said Sea Dog general manager Larry Killam.
I think there's more to it than that. When you brew on premises, you can brew what you need as you need it. I hope that's what they'll be doing. Fresh beer is almost always better, of course, especially with Shipyard stuff. Last week I got my hands on some Gritty's IPA set to expire way off in September, and it's as fresh-tasting as anything you'd get on tap at the brewpubs. I can't say that about any Gritty's bottles I've bought before.
I recommend the Sea Dog. Great pub food -- it could go toe-to-toe with Gritty's in that department -- and the one in Bangor usually has 2 ales on cask. Last night, that included Old Thumper. It's clearly the center of the Bangor social scene, though, so good luck getting a table on the weekends. If you haven't been, though, don't judge them by their fruity wheat beers. They brew an English-style pale, a roasty stout, a mild porter (the other cask beer last night) and a highly-quaffable brown.
Otherwise in Bangor, there's Paddy Murphy's, which doesn't make great food but has a cooler atmosphere/people, and Christopher's, which is usually kind of dead and is expensive, but it's got the best bottle selection in town.