In addition to clearing the Eastern Territory in 2012, the entrance to Brackett Basin was improved to minimize skier backups and exposure of rocks and brush through the snow. The main additions of the offseason included the purchase of 300 low-energy HKD snowguns, remodeling the ski shop and renaming it the Downhill Supply Company, as well as implementing a $1.4 million irrigation system on the golf course. In 2013, 200 more low-energy HKD snowguns were purchased and a new snowmaking line was put in on Gondola Line. In terms of guest experience, the lodge saw improvements to the Mountain Magic area for beginner skiers, a newer and larger hot tub was put in at the Sugarloaf Mountain Hotel and the renovation of the new restaurant 45 North was completed. Additionally, the Upper West Mountain trail was widened in sections for ski team usage. Off to the skier's left of West Mountain, Greenhorn Glade was cut as a sidecountry experience, starting as a glade opening up into logged terrain as the pitch levels out, the run dumps out above the West Mountain developments. On Burnt Mountain, Phase 3 was started with the first glade cut off the summit, Androscoggin Glade, only accessible via the Burnt Mountain hiking trail at the end of the Golden Road, dumping into the Eastern Territory as a run out. It covers 68 acres and 1200 vertical feet. A new glade was cut on the main mountain as well off the skier's right on Upper Gondola Line called Gondi Glade. Finally, land was acquired off the backside of the mountain that locals had been skiing for years. These runs known as Awesome, Adrenaline Rush, Hell's Gate, and Ball and Chain offered extreme skiing with cliff drops from the backside runout to the Brackett Basin traverse in the King Pine area.