The BeersWood-Smoked and Other Rare Rustic Ales

  • Hellsmoke Porter
    Our first release when the brewery launched in 2008.
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    A robust and roasty porter, brewed with a generous portion of English Pale Malt smoked at the brewery over a combination of apple and alder wood. The smoke is balanced with some bittersweet chocolate notes.

    Hellsmoke Porter goes great with steaks, burgers, or any meats that are grilled, barbecued, roasted, or smoked. Brats? Sausages? Pork? You bet!
  • Vlad the Inhaler
    Another one of our beers with malt smoked at the brewery
    since 2008
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    Grodziskie, a smoked wheat ale, is considered to be the the only beer style native to Poland. Named after the city where it was brewed, it is sometimes known as Gratzer (the name the Germans gave the city of Grodziskie when they took over). This style was popular across much of Poland and northern Germany during the 19th Century and into the 20th up to the first World War. Thought to have been born sometime in the 14th Century, this beer style disappeared in the 1990s when the last brewery in Poland producing it closed.

    Vlad the Inhaler is brewed with 99% wheat, 1% malted barley (Munich) is used to satisfy TTB regulations. (The official Federal definition of beer requires barley.) The wheat and barley is smoked at the brewery over oak for two hours prior to mashing.

    An excellent accompaniment to brats, sausages, and need I add, kielbasa!
  • Old Walt Smoked Wit
    Yet another one of our beers with malt smoked at the brewery
    since 2008
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    A smoked wit?
    Yup.

    Researching smoked beers led me to a lost world of smoked wheat beers, particularly a smoked wheat beer popular in Poland about 100 years ago. (More on that above, with
    Vlad the Inhaler) I didn't find anything about smoked wit beers, but decided to experiment a bit (a wit is a wheat beer). The result is a wit with background notes of smoke, this is not meant to be a smokey smoked beer. A small portion of the wheat used to brew this beer is smoked at the brewery over mesquite.

    Pictured on the label is Long Island's old Walt Whitman, enjoying a smoke and a book in what is purported to be his favorite spot in his native West Hills. Long Island's springtime is awakening all around him.

    Old Walt Smoke Wit pairs nicely with steamed mussels and light seafood dishes. Lobster roll, yum!
  • Long Island Potato Stout
    Debuted in 2009, the first of our Farm and Garden Series of beers brewed using local ingredients
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    Long Island Potato Stout is brewed with local, organically-grown potatoes that are boiled, mashed, and then added to the mash of grains to add some extra dryness to a dry stout. Either Yukon Gold or Keuka Gold potatoes are used, depending on availability, but always local and organic. To date, the potatoes have been sourced from Sylvester Manor Farm, Sang Lee Farms, and Seedsower Farm (all Long Island farms).

    Why organically-grown potatoes? Conventionally-grown potatoes rely heavily on the use of chemicals and pesticides -- not great for you or the environment. It is a challenge to grow potatoes organically, though, so they are not as inexpensive or as easy to find as conventional potatoes.

    Like other Dry Stouts, Long Island Potato Stout is happily paired with raw oysters as well as steak, burgers, or hearty and rich dishes. Try it with some good cheddar if you're just in the mood to nosh some cheese.
  • Hell Gate Golden Ale

    Debuted in 2010

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    Not brewed to any one style, but inspired by the Tripels and Golden Strong Ales of Belgium. Vienna malt is added to the traditional Pilsner malt for a slightly maltier and deeper golden color.

    Hell Gate follows the tradition begun with Duvel of using a devilish name. In this case, that name also references New York’s Hell Gate bridge between Long Island and Manhattan. 8.5 % ABV.
  • Belfry Brown
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    An American Brown Ale, a liittle hoppier than an English Brown, Belfry Brown also gets an addition of Grade B Maple Syrup after primary fermentation.

    The maple syrup adds a caramel quality, rather than a heavy maple.
  • Long Island Oyster Stout
    Part of the Farm and Garden Series, using local Long Island Oysters
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    A labor of love, infrequently brewed in ultra-small batches, this beer is admittedly not for everyone. No beer truly is, but this one definitely is not!

    The label was inspired by Sir John Tenniel’s illustration for the fourth chapter of Lewis Carroll’s Through the Looking Glass.
  • Long Island Pale Ale
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    Originally just brewed for the Summer, it goes great year-round with pizza, stir fry, and Indian Food. (Try it in Lisa Dawn’s vegan recipe for beer batter onion rings.)

    6% ABV, it’s crisp, dry, and citrusy thanks to a combination of Magnum, Cascade, and Galena hops in the boil, and then dry hopped with some more Cascade and Galena.
  • Eye Chart Ale
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    My dry-hopped “ESB” (Extra Special Bitter -- which isn’t as bitter as folks not familiar with the style might think). Served on cask when possible.

    Sometimes we do an Imperial version, just for fun.
  • mild mannered ale
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    There aren’t too many Pale Mild Ales out there, so I figured if I wanted to have some, I’d have to brew it myself.

    Brewed in very small batches for serving on cask, low hop bitterness, low carbonation, low alcohol by volume. Light in body with light fruits and florals, with a bit of dryness that adds to a sessionable drinkability.

    The label was inspired by the works of
    René Magritte.
  • Ceci N’est Pas Mild Ale
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    The wild Belgian cousin to my “mild mannered ale.” The same recipe of malts and hops, but with a combination of a Belgian and local wild yeasts. For the latter, I open the fermenter at night to allow the wild yeasts to have their way with the wort which is fermenting into beer.

    This label was also inspired by the works of
    René Magritte, perhaps even more appropriately for this beer. Magritte’s famous painting of a pipe, with the legend “Ceci n’est pas une pipe” means “This is not a pipe.” (It is, instead, a painting of a pipe.) Likewise, this is not a mild ale, but it does resemble one.
  • Honey & Basil Ale
    Part of the Farm and Garden Series, using local honey and basil
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    For a 3 barrel (93 gallon) batch, 60 pounds of honey from the Catskills is added at the beginning of the boil, and a bit of local organic basil (sourced from my wife’s Seedsower Farm and/or Makinajian Farm in Huntington) is chopped up and added at the last 15 minutes of the boil. (The recipe is available here for any home brewers who might want to give this a try.)

    An earthy and floral ale.
  • Harborfields HefeWeizen
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    Not as tart as a Berliner Weiss, but more tart than most HefeWeizens currently out there. Unfiltered.

    Named for the Centerport-Greenlawn area of Long Island that is home to the Blind Bat Brewery, Harborfields Hefeweizen goes great with fish, chicken, or a summer salad.

    Some folks even like it with brunch! (Please enjoy your waffles responsibly.)
  • Beached Blonde
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    Inspired by the lower-alcohol range of Belgian Ales while day-dreaming on Long Island's Jones Beach, Beached Blonde is brewed using mainly Pilsner malt with a bit of flaked wheat. Some Saaz hops, cardomom, and coriander added to the boil, and fermented with a Belgian Ale yeast.

    Goes great with salads, chicken, sushi, salmon, bratwurst, or light Summer dishes. Pair with Monterey Jack or similar cheeses (light, nutty).
  • Echolocation I.P.A.
    A Sessionable I.P.A first brewed in 2012.
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    A sessionable American I.P.A.

    If you've been searching for a hoppy I.P.A. that you can drink pint after pint of without getting hit with too much alcohol, this just might be what you have been trying to find.

    Hoppy, but only 5% ABV.
  • Devils' Belt Red I.P.A.
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    With a bit more alcohol than the Echolocation I.P.A., Devii's Belt is a Red I.P.A. coming in at around 7% ABV.

    Long Island Sound used to be called "The Devil's Belt" back when the area was still under British rule. This is no British I.P.A., but closer to the American West Coast I.P.A.

    Enjoy with care, be sure the devil doesn't get ya!
  • Thai P.A.
    A collaboration with the New York Cork Report
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    A collaboration with Lenn Thompson of the New York Cork Report. Lenn wanted an I.P.A. that used some of the elements of Thai cuisine, so here we are!
  • Roslyn Wha Hae Scottish Ale
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    A classic, malty, "Seventy Shilling" Scottish Ale.

    Roslyn is a small village on the north shore of Long Island's Nassau County, and was named after Roslin, Scotland (sometimes spelt "Roslyn"). The Long Island Roslyn's central clock tower is pictured on the label.

    Why "Wha Hae?"

    Frugally sessionable, you can drink many a pint and still manage a coherent conversation.

    Slainte!

  • Sweet Potato Saison
    One of our Farm and Garden Series of beers using local ingredients
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    Despite the name, this is a tart saison, albeit brewed with local (and organic) sweet potatoes.

    A harvest saison to be enjoyed in the Autumn, Winter, and Spring.
  • La Saison du Soleil
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    An easy-drinking traditional Saison, with some sweetness and citrus.

    The label pays homage to the painter Arthur Dove, who spent a number of his later years in Centerport, living and working in a small one-room cottage on Centershore Road just north of 25A and on the shore of Mill Pond.