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Zanatsko pivo za konzerviranje mikropivara

Zanatsko pivo za konzerviranje mikropivara

Kako craft pivo raste svake godine, pojavljuju se nove pivovare, pivo se razvija i novi trendovi. Konzerviranje je jedan od tih trendova i predstavlja mnoge prednosti i za pivovara i za kupca. Napisala: Michelle Klug

Razmišljanje o pivu u limenci može ostaviti loš okus u ustima. Možda ga povezujete s jeftinim pivom s metalnim okusom ili zaluđenim prstima, ali nedavna evolucija piva iz konzerve može izazvati te unaprijed stvorene predodžbe. Sve veći broj craft pivara i stručnjaka za pivo brzo će vam reći da je stavljanje visokokvalitetnih proizvoda u limenke ključno za praktičnost i kvalitetu.

"Konzerve su vrhunske za pakiranje zbog prenosivosti i kvalitete piva", objasnio je Dale Katechis. Katechis je vlasnik Oskar Blues Brewery; Trend konzerviranja craft piva započeo je 2002. Budući da je craft pivo uzelo maha i stalno raste svake godine, konzerviranje može biti nešto što definira pivovaru. Za ljubitelje piva nema greške u svijetloplavoj i crvenoj limenki Paler Ale Oskar Blues Dale. Sada se konzervira sve, od hmeljastog blijedog aleja, glatkih pića i pšeničnih ljetnih piva.

Zdrava prehrana ipak bi trebala biti ukusna.

Prijavite se na naš dnevni bilten za više sjajnih članaka i ukusnih, zdravih recepata.

Zapravo, konzerviranje piva održava kvalitetu proizvoda bolje od boca.

"Općenito, ljudi smatraju točeno pivo najsvježijim, najboljim pivom koje možete dobiti, pa volimo razmišljati o limenci kao mini-bačvi koja vam u čašu isporučuje svježe pivo točene kvalitete", Clayton Robinson, vlasnik tvrtke Sun King Brewing Company, rekao je.

Julia Herz, direktorica programa craft piva u Udruzi pivara, rekla je da craft pivo u limenci održava svoju kvalitetu jer ga svjetlost ne kvari. “S limenkama, sunčeva svjetlost ne može prodrijeti u pivo. S bistrim i zelenim bocama svjetlo izaziva fotokemijsku reakciju u kojoj pivo može početi ispuštati aromu skanka ”, rekao je Herz. "Sa smeđim bocama ulazi manje svjetla, ali ipak ima nešto."

Pivovari iz konzerve reći će vam da to nije samo njihovo osobno mišljenje, već stvar znanosti o pivu. "Svjetlost uzrokuje da pivo ima okus sličan tvoru jer razgrađuje hmelj i ustvari stvara isti kemijski spoj koji izlučuje skank - dakle" skunky "", rekao je Clayton Robinson. Limenke također štite od kisika, još jedne komponente koja može uzrokovati kvar piva.

Popularna zamjerka je metalni okus povezan s konzervama; Katechis opovrgava taj mit ističući: "U aluminijskim limenkama postoji košuljica koja štiti pivo od dodirivanja metala." Katechis je dodao da limeni okus dolazi od nekvalitetnog piva koje se nalazilo u limenkama prije nego što je craft pivo preuzelo ovaj poboljšani proces pakiranja.

Kvaliteta nije jedina prednost konzerviranja. Pivo u limenci puno je prenosivije i ekološki prihvatljivije. Dok odvođenje hrpe pucanja boca na aktivnosti na otvorenom može biti bolno, a možda čak i protuzakonito, limenke su lakše, lakše se prevoze i dopuštene su na nekim stadionima i u parkovima. "Prijenosnost limenki je bez premca", dodao je Katechis iz Kolorada. "Možete ohladiti limenku piva za 5 minuta, odnijeti ih s ruksakom, planinariti ili na izlete biciklom - uglavnom bilo gdje na otvorenom."

Konzerve su također bolje za okoliš: "Konzerve se beskonačno mogu reciklirati i za to troše mnogo manje energije od njihovih staklenih kolona", rekao je Robinson. Objekti za recikliranje vjerojatnije će uzimati i aluminij.

Osim pogodnosti i kvalitete, pokazalo se da ovaj jedinstveni postupak pakiranja štedi novac pivovara. "Konzerve su definitivno jeftinije za transport jer su lakše", rekao je Herz. Jednostavno rečeno, manja težina znači i manje goriva, a pivovari mogu vratiti tu dodatnu gotovinu natrag u svoje pivovare.

Što se tiče limenki, pivari su potpuno svjesni stigmi koje dolaze uz konzervirano pivo - osim metalnog okusa; konzervirano pivo povezuje se s jeftinim pivom.

"Konzerviranje smo počeli 2002. godine. Tada je bilo histerično čak i razmišljati o stavljanju craft piva u limenku zbog ugleda", rekao je osnivač konzerve Katechis. “Osjećali smo se kao da će se potrošači rugati tome, ali odlučili smo riskirati.”

Od 2002. godine slijedile su ga mnoge pivovare. Herz je rekla kako bilježi stalan rast otkad se pojavio Oskar Blues sa svojim kompaktnim limenkama. Stručnjak za konzervirano zanatsko pivo Russ Phillips rekao je da postoji više od 200 craft pivovara koje proizvode više od 600 sorti konzerviranih craft piva - dramatičan porast u odnosu na samo jedno 2002. godine.

"Sierra Nevada u konzervi", rekao je Herz. "Oni su započeli stil američkog Pale Ale, pa je činjenica da sada konzerviraju ogromna."

Prodaja craft piva nastavlja rasti svake godine, sa povećanjem od 15% u 2011., prema Udruženju pivara. Što se tiče konzerviranja, i pivovari i stručnjaci uvjereni su da će kvaliteta imati prednost nad žigovima za konzerve za prave ljubitelje piva.

"Pred nama je još dug put, ali prvi usvojitelji bili su spremni isprobati i shvatili su da ima previše prednosti da bi mitovi o limenkama nadjačali koristi", rekao je Katechis.

"Mislim da će odavde samo brže napredovati", dodao je Herz. “Odabir i raznolikost lijepe su stvari za ljubitelje craft piva; stil, marka i pakiranje predstavljaju evoluciju craft piva. ”

Ako vas zanima znatiželja za limenkama, limenke Oskar Blues dostupne su u većini trgovina. Isprobajte mamine male Yella Pils za lagano, citrusno pivo, prikladno za sunčan, vruć dan vani. Za robusnije otkriće, uzmite klasični hoppy Dale’s Pale ale ili za toplo piće u prohladnoj noći isprobajte glatki Old Chub Scotch Ale.


Dokle smo stigli s craft pivom?

Ovogodišnji Američki tjedan zanatskog piva#8217 je sjajno vrijeme za razmišljanje o tome koliko se krajolik razlikuje Američko pivo je postao. Negdje u posljednjih nekoliko godina postali su veliki neovisni, regionalni i lokalni pivari THE ljudi okupljati iza. Oni sada predstavljaju američki san i duh žestoke neovisnosti. Čini se da se industriji svi sviđaju, poštuju je i poštuju kao održivi poslovni model. Na nas, kao ljubitelje craft piva, ne gleda se kao na pijance, već na znalce! Poduzetnička putovanja pivovara inficirala su naša srca, umove i jezike. Proizvodi imaju okus, jedinstvenost i dubinu. Dostupnost dobro napravljenih piva i stilova gotovo je beskrajna.


Spindrift Brewing Co. – Stvaranje valova u svijetu mikropivovare

“Želite li probati? ” Obično kad vodim intervjue za časopis, postavljam pitanja ’, ali ovo je definitivno bila prilika u kojoj sam se nadao da će mi biti postavljeno to jedno pitanje. Čovjek koji je tražio bio je Andy Armstrong, suvlasnik i upravni partner pivovare Spindrift u Dartmouthu, Nova Škotska. Nudio mi je uzorke četiri mikro kuhana lagera Spindrift Brewery & 8217s, a nakon obilaska 3400 četvornih metara najsuvremenijeg proizvodnog prostora gdje ih sve sastavlja brewmaster Kellye Robertson, bio sam žedan.

Kad je Armstrong išao iza šanka kako bi mi ulio prvi uzorak od 5 oz i njemački Festbier koji zovu Coastal Lager –, odmah sam se sjetio djeda. Bio je školski učitelj i ribar jastoga u Cape Bretonu koji je svoje bove oslikao plavom, crvenom i bijelom bojom Montreal Canadiens. Kad su mu oluje prekinule redove i bove su se srušile na obalu, lokalni mještani plaže uvijek su znali kome pripadaju i da će moj djed platiti skromnu svotu za njihov povratak. Ponovno ih je ofarbao, izmjerio nove linije, vezao za novu zamku i bacio ih natrag na milost i nemilost valovima s Port Moriena sve dok više nisu mogli izvršavati svoju dužnost. Sjedeći sa strane na šanku s limenkama od 24oz Tallboy svake pivovare Spindrift, četiri lagera smještena na vrhu – naljepnica okrenutih prema van – bila je plava, bijela i crvena prugasta drvena bova od jastoga koja me podsjetila na djetinjstvo u Kanadi ’s Ocean Playground. Lagano je dotrajao s pričvršćenom novom linijom kao da je vraćen ujutro nakon ni istočnjačkog#8217. To je bila veza koja je učinila okuse koje sam upravo htjela doživjeti toliko zasićenijima.

“Ovo je pivo u stilu Oktoberfesta. Dakle, boje je karamele, ima dosta pomaka prema sladu i lijepu gorku, hmeljastu završnicu. Baš je lijepo. ” Dok sam ga gledao kako povlači prvu od četiri prilagođene ručke za pivsku slavinu koje su oblikom i bojom ličile na različite bove profilirane na svakoj limenci, podsjetio sam se na naš razgovor ranije u njegovu uredu.

“Spindrift nastaje pri padu vala. Zamislite samo kako se val razbija. Vidite da se magla skida sa stražnje strane tog vala – koji je vretenast. Svjež je. Podebljano je. To se događa u uzbudljivom trenutku kad val konačno pada, "rekao je Armstrong iza svog stola. ”Dogodi se i zimi, s nanosima snijega. Snijeg koji puše s vrha snježnih nanosa opet je vretenast. To su pomorske slike i to je ono na što smo išli. ”

Nakon što sam probao ono što samo mogu opisati kao slasnu dražicu slatkog slada, začinskog raži i narančastih okusa, počeo mi je točiti još jednu šalicu od 5 oz iz sadržaja sljedeće slavine, Riptide IPL & hopper lager u sjeveroistočnom stilu sa suptilnim aromama mandarina i bora. Rekao mi je, "Ovo je prva Indija Pale Lager iz Nove Škotske"#8211 smo napravili lager verziju IPA-e. Ukusno je. To je IPL u sjeveroistočnom stilu, u stilu Mainea, a nitko to prije nije učinio. ” Bilo je ukusno.

Nakon što mi je Armstrong rekao da je proslijedio moje komplimente kuharu, iskoristio sam ovaj trenutak i upitao ga zašto svaka limenka profilira bovu, a ne samo vreteno. Objasnio je da ”Kad smo pokušali grafički prikazati vreteno to je bilo nemoguće. Ne možete to učiniti pravda. Tako je Andrew Bell, moj poslovni partner, rekao: “Spindrift je sjajno ime, iza toga se krije više od jedne priče, ali što je više pomorsko i nautičko od bova od jastoga? Svaka bova od jastoga je individualna, ima svoje oznake, tako da ribar zna da je njihova. Pa smo to usvojili. Svaka plutača u korporativnom logu predstavlja boje svake od pomorskih zastava. Svaka od spindrift piva ima bovu s vlastitim identitetom. Ova bova prisutna je na limenkama i baca se do replike ručke slavine za barove i restorane. Coastal Lager je plavo -bijeli kako bi odao počast boji Nove Škotske ’. Rip Tide je žute boje s crvenom kosom kosom crtom, što je dokaz kada se dogodi plima, na plaži je postavljena crvena i žuta zastava. Knotty Booy je bavarski Pilsner i stoga se bova može pohvaliti bojama bavarske zastave. Najnoviji unos u liniju, Abyss, Shwarzbier njemačkog stila (crni lager), može se pohvaliti bojom krem ​​boje s velikom crnom točkom, koja simbolizira primamljivu tamnu tekućinu koja je Bezdan.

Dok je uzimao svježu šalicu za uzorak i vraćao se do slavine, ovaj put posežući za žutom i azurnom ručkom za slavinu do bajrovačkih Pils-a koje zovu Knotty Booy, morao sam postaviti Armstrongu dodatno pitanje koje se formiralo moj um ranije:

“Kada se sve to spojilo? ” Pitao sam ga nakon što sam popio 5 unci Knotty Buoy -a, koji je doista ispunio svoj opis kao osvježavajuće oštro pivo sa suhim završetkom.

“Svako smo prvo pivo skuhali u kolovozu 2015., ali smo u veljači krenuli naprijed. ”

No, saznao sam da to nije bio njegov prvi upad u industriju pića.

“Posjedujem drugu tvrtku koja se zove Atlantic Spirits and Wines i koja predstavlja različita alkoholna pića iz cijelog svijeta. Dakle, ja sam već 25 godina uključen u igru ​​pića i alkohola. Radio sam izravno za Molson i Seagrum. ”

Bio sam nestrpljiv da dobijem vrhunski uzorak najnovijeg piva Spindrift Brewery ’s, Abyss – tradicionalnog crnog lagera u njemačkom stilu koji sadrži kombinaciju sladnog proola i njemačkog Hersbruckera i Magnum hmelja – motivirao Armstronga da se suprotstavi Golijatu.

“Sljedeća velika stvar je kuhanje malih serija i otkrili smo priliku u segmentu craft piva. Craft pivo oduvijek je bilo nešto čime sam se želio baviti – ja i Andrew. Ima obiteljsku lozu koja seže generacijama do pivara u Newfoundlandu. Iako u Novoj Škotskoj postoji nekoliko mikropivovara, još uvijek samo pet posto poslova u Komisiji za piće Nova Škotska čini zanatsko pivo. Kad pogledate razvijena tržišta južno od granice i drugdje u Kanadi, to bi trebalo biti najmanje 10%. Dakle, vidjet ćete, više nego vjerojatno, da će se industrija craft piva u ovoj pokrajini udvostručiti u sljedećih pola desetljeća –, a zatim postati još veća. S količinom mikropivara, craft pivo će u doglednoj budućnosti porasti na 15%. Zato smo se posvetili cigli i žbuci, rekao je dok mi je davao hladnih 5 unci tamnog, svježeg lagera Made in Nova Scotia.

Bezdan je imao, kako je opisano na spindriftbrewing.com, note prženih žitarica, slatkiša od kave i čokolade, a da ne spominjemo elegantno glatki završetak. Bilo je to upravo ono što mi je Armstrong ranije rekao, “a pivo za sjedenje. ”

Nije teško reći da je inicijalizacijska IPA poznata širom svijeta. India Pale Ales su sveprisutni kao i njihovi sastojci. Priznao sam Armstrongu – koji, inače, nije imao#8217t ručnik za brisanje preko ramena – da nikad prije nisam čuo za IPL. Uvjeravao me da je to uobičajeno.

“Mi smo#8217 pivovara usmjerena na lager. Šanse su da većina mikropivovara na koje ljudi naiđu usredotočena je na pivo. Odlučili smo da je tona aleja preplavila tržište. Svaki dan postoji novi. Ali ne naiđete na mnogo mikropivovara koji rade lagere ili se barem usredotočuju na njih. Pravimo četiri piva, uskoro pet, a oni su sve lageri. Razlika u tome je sljedeća: pivo se može napraviti bilo gdje između pet i petnaest dana od trenutka kuhanja do pakiranja do trenutka kada je dostupno za konzumaciju. Lagerima je potrebno najmanje 35 dana, od trenutka kuhanja do stavljanja u neku vrstu pakiranja. Lageri fermentiraju na mnogo nižim temperaturama od aleja. Postupak veće fermentacije traje između sedam i 15 dana, ovisno o željenom sadržaju alkohola i koliko je puta kvasac ubačen –, a nakon toga mora ostati tri sata. Tako ćete dobiti mnogo profinjeniji proizvod s puno prirodne karbonizacije. Uključeno je manje filtriranja, a rok trajanja znatno je produljen kao rezultat procesa pečenja. Kada pivate u mnogo manjim veličinama, slad i kvasac su izloženi mnogo više, pa dobivate mnogo više piva s okusom od vas mogu izaći iz velikih komercijalnih sustava. Druga velika stvar je što nema aditiva ili konzervansa. To su četiri jednostavna sastojka. ”

Kad sam se upitao koliko je trebalo Armstrongu da se upozna s narodnim jezikom pivarstva, njegov je odgovor bio sve samo ne samopromocija. “Pivo ’ uvijek su bili isti. Pivu je potrebna fermentacija, potrebno mu je vrijeme ležanja. Andrew i ja nismo ’t Brewmasters, pa smo izašli i pronašli vrlo, vrlo sposobnu mladu ženu po imenu Kellye Robertson. ”

Kellye je diplomirala na Sveučilištu Saint Mary ’s u Halifaxu u Novoj Škotskoj, a zatim je prešla na program upravljanja operacijama pivovare i pivovare na koledžu Niagara u Ontariju, dvogodišnji koncentrirani studij usmjeren na kuhanje piva.

“Smislila je recepte. Ono što smo učinili [Andrew i ja] je bilo izaći van i identificirati rupe. Pitali smo? Koji su to stilovi koji ne postoje vani i koji bi mogli privući potrošača? ’ Ova linija piva vrlo je potrošna, tamnije je boje, ima mnogo okusa. vrlo lijep proizvod. ”

Nastavio je: “Pivovara je tehnološki najnaprednija svoje veličine bilo gdje istočno od Ontarija. Mi smo uložili. Potpuno je kompjuteriziran, s izuzetkom prostorije za slad, a kad se slad stavi u kantu, ona [Kellye] želi s različitim stilovima slada. Doslovno jedna osoba može skuhati, ona može sama skuhati pivo. ”

Zvona i zvižduci su impresivni, jer se Armstrong hvalio za šankom.

Cijela pivovara radi na parnoj toplini. Nigdje se u procesu proizvodnje piva ne koristi otvoreni plamen, koji uklanja žarišta u čajnicima za pivo i zapaljivanje slada. Time nusproizvodi Kellyeovog posla ostaju zreli za hranjenje. “Mljekari dolazi i preuzima ih besplatno, "rekao je Armstrong. “To je visokokvalitetna hrana za njegove krave. ”

Linija za konzerviranje vrlo je učinkovita. Pa, bolja riječ bi mogla biti? Cool ’ – i vrijedi pogledati.

“Na našoj Facebook stranici postoji video zapis procesa, kao i na našoj web stranici. ”

Ako ste u susjedstvu Frazee Drivea u industrijskom parku Burnside u Dartmouthu u Novoj Škotskoj, maloprodaja u kojoj sam sjeo i probao pivo kao gost Armstronga svakako vrijedi pogledati. “Imamo obilaske za javnost, organiziramo obilaske i uzorke za momačke i djevojačke večeri, vršimo kegiranje i isporuku odavde, a mi prodajemo svoj proizvod. Groveri su iznimno popularni i#8211 prodajemo ih na tone. ”

Spindrift pivo je također dostupno u trgovinama i mjestima Komisije za alkoholna pića Nove Škotske diljem kanadskih provincija u Atlantiku.


Od garažnog pivara do boga piva

Priča o rastu Brooklyn Breweryja fascinantna je i definitivan je izvor inspiracije za svakog nadobudnog poduzetnika ili ljubitelja craft piva.

Rođena 1980. u New Yorku, domaća pivovarska tvrtka, tvrtka je započela kao dobrosusjedski projekt između dopisnika Associated Pressa Stevea Hindyja i Toma Pottera u njihovom stanu u Park Slopeu. Hindy je domaće pivovarstvo upoznalo preko zapadnih diplomata stacioniranih na Bliskom istoku. Očajnički tražeći hladno pivo, a nisu ga mogli pronaći lokalno, pribjegli su vlastitom pivu. Hindy je sa sobom vratila znanje kad se vratio u Brooklyn. Oprema koju koriste Hindy i drugi domaći pivovari lako se može kupiti na internetu. Cijene se kreću od $40 do $335 za naprednije komplete.

Od tada je Brooklyn Brewery doživjela ogroman rast, od čega se velik dio može pripisati rastu i fascinaciji neovisnom kulturom. Godine 1996. otvorio je vrata svojim pogonima u Williamsburgu u Brooklynu u vrijeme kada je to područje bilo tek nešto više od nacrtane industrijske zone u sjeni Manthattana. Tada su nekretnine na tom području procijenjene 10 do 20 USD po kvadratnom metru. Međutim, sjeme gentrifikacije bilo je zasijano, jer su mnogi umjetnici sve više zvali Williamsburg kući u nastojanju da ponovno stvore osjećaj "Pariza tijekom 50 -ih".

Danas su objekti Brooklyn Breweryja sastavljeni od tri zgrade na tri bloka vrhunskih hipsterskih nekretnina, susjednog sjedišta časopisa VICE Magazine, Brooklyn Bowl, luksuznih stanova visoke klase i nekih od najpopularnijih odredišta noćnog života u New Yorku. Zgrade koje uključuju 21.000 četvornih metara prostor za pivo, 4.000 četvornih metara prostor za događaje i ab 35.000 četvornih metara skladišta imaju trenutnu tržišnu vrijednost od 896 USD po kvadratnom metru. Povećanje od preko 4000% od 1996. Boravište veličine objekata koštalo bi se procijenjeno 53,46 milijuna dolara na današnjem tržištu.

Vrijednije od svoje zemlje (barem nama) je pivo koje Brooklyn Brewery proizvodi. U 2012. flaširano je, bačvano i konzervirano 5,4 milijuna litara piva koje pomaže pri stvaranju 40 milijuna dolara u prihodima. Ottaway procjenjuje da će pivovara donijeti 6,5 milijuna litara na tržište do kraja 2013.

Dakle, kako postati sljedeća Brooklyn Brewery, Samuel Adams, Red Hook Brewing ili tisuće drugih pivovara koje smišljaju ukusnu vodu za kruh? Jednostavno, samo si kupite pribor za kuhanje, pronađite recept koji vam se sviđa i počnite kuhati.


CERVEZA QUIJOTA

Danas nas je Juan Ezequiel Campos González dočekao u svojoj Mikropivovari, smještenoj u prostoru od 400 m2 u industrijskom poslovnom parku Campollano. u španjolskom Albaceteu.

Juan je vlasnik, menadžer, operater i pivar u Quijoti, proizvođač craft piva prema tradicionalnoj metodi koja koristi prirodne sastojke i primjenjuje osnovnu mehanizaciju. Juan nam govori da je cilj ponuditi zanatska piva maksimalne kvalitete „bez filtriranja ili pasterizacije, stvaranja ugljičnog plina i alkoholnog vrenja s kvascem u drugoj fermentaciji u boci, te bez dodavanja umjetnih konzervansa“.

Za proizvodnju craft piva QUIJOTA koristi se oprema BREWGOLD 500 V2.0 koja omogućuje proizvodnju serija od 500 litara.

U pivovari se nalaze i dvije 2 termički kontrolirane prostorije. U ‘Fermentacijskoj prostoriji’ od 35Im2 primarna fermentacija odvija se u 4 fermentatora od nehrđajućeg čelika, svaki sa kapacitetom za držanje proizvodne serije od 500 litara, a zatim se sekundarna fermentacija može provesti u boci. U ovoj prostoriji održava se konstantna temperatura između 18 i 21ºC. Punjenje se također provodi ovdje. Juan nam govori da je trenutni proizvodni kapacitet od 3000 litara mjesečno, ograničen kapacitetom fermentacije. To bi se moglo udvostručiti na 6000 litara mjesečno ugradnjom još 2 fermentatora.
U drugoj "prostoriji za sazrijevanje", prostoru od 25 m2 gdje se održava temperatura na 6 ° C, pivo u bocama dozrijeva najmanje 2 tjedna.

Pitao sam Juana o njegovoj inspiraciji za pivovaru.
'Počelo je kao jednostavna znatiželja o svijetu craft piva, što je dovelo do poslovnog projekta. Konačno, interes je postao mogući profesionalni projekt i postao stvarnost nakon što je osvojio prvu nagradu na I FORUM ALBACETNOM KAPITALU PODUZETNIKA 2012. Računajući na suradnju majstora pivovare Josea Luisa („Azor Manchego“) projekt Quijota craft piva službeno je pokrenut u travnju 2014. 'Juan očito voli pivarsku industriju, učeći svoj zanat neformalnim učenjem, opsežnim čitanjem na tu temu, istraživanjem metodologija kuhanja, sastojaka i, naravno, iscrpnim pokušajima i pogreškama kao domaći pivar.
Ima li zašto naziv 'Quijota'?
'S obzirom na naš zemljopisni položaj u Castilli la Manchan, tražili smo ime koje bi nas odmah identificiralo s regijom pa smo smislili Quijotu, počast najslavnijoj ličnosti u našoj povijesti' Don Quijote '(Quijote), koristeći svoj ime u ženskom rodu jer je pivo žensko.

Juan je nastavio 'Glavna ideja bila je imati 3 standardne razrade dobro razlučenih stilova, meki, jači i crni. Naš majstor pivovara, veliki poznavatelj i ljubitelj njemačkog piva, dostavio nam je ove recepte:
QUIJOTA RUBIA (stil KÖLSCH) 4,8% vol. Alk., EBC 12, IBUS 25
QUIJOTA MORENA (ALTBIER) 5,4% vol. Alc., EBC 41, IBUS 37 (1. nagrada ACCE Contest Award 2010)
QUIJOTA NEGRA (IZLAZNI) 5,0% vol. Alc, EBC 84, IBU 40 (2. nagrada ACCE Contest Award 2012)
Došli smo i na ideju pripremiti posebne elaboracije, iako zahtijevaju više napora u izradi, oblikovanju naljepnica itd., A te su elaboracije vrlo korisne. '
S druge strane, izrada prilagođenih recepata važan je dio proizvodnog procesa. Trenutno pripremamo 3 narudžbe za kupce koji će koristiti naše pivo s vlastitom markom, a još 2 projekta su u fazi testiranja.
Dakle, gdje možemo pronaći pivo Quijota?
'U početku je ideja bila usredotočiti se na lokalno i pokrajinsko tržište. Nakon nekoliko mjeseci suočili smo se sa sve većom potrebom za proširenjem i počeli smo tražiti nova prodajna mjesta na nacionalnoj razini. Trenutno imamo gotovo 400 prodajnih mjesta na nacionalnoj razini, uglavnom ostvarenih putem kanala HORECA -e i objekata odabranih proizvoda. Potpisali smo ugovor s dva velika distributera o komercijalizaciji našeg piva diljem zemlje. Također radimo s 10 -ak web stranica koje na internetu prodaju craft piva.
U svibnju 2016. dobili smo međunarodni košer certifikat, bez geografskih ograničenja, prva španjolska pivovara (industrijska ili craft pivovara) koja ga je dobila. Košer simbol na etiketi predstavlja mnogo više od proizvoda, u skladu s vjerskim normama i standardima. Uz uključen nadzor i brigu, jamči najvišu razinu kvalitete za veliku raznolikost kupaca, i naravno, omogućuje nam da budemo uključeni u košer gurmanski odjeljak super -tržišta El Corte Ingles, na nacionalnoj razini.
A budućnost Quijote?
Uzimamo nove kontakte za početak izvoza, iako je to spor proces. Naš je cilj započeti izvoz u istočnu Europu te Argentinu i druge južnoameričke zemlje.
Naš najveći izazov je nastaviti proizvoditi bolja piva, rasti i otvarati radna mjesta. Glavna ideja ili točka projekta samozapošljavanja je biti u mogućnosti živjeti zahvaljujući ovom projektu, a ujedno se i zabaviti radeći na pivskim elaboracijama.

I tako, konačno možemo okusiti plodove Huanovog rada. Odabrao sam QUIJOTA RUBIA (stil KÖLSCH) 4.8 ABV. Ovo lagano i osvježavajuće pivo u plavom stilu spoj je dviju kultura, jarbola Mancha i njemačkog plemenitog hmelja. Sa zlatnom bojom lije se sa bijelom glavom srednje izdržljivosti. Okus je s blagom gorčinom, slad, ali voćnog okusa. Pozdrav!
Saznajte više o Quijoti na http://www.cervezasquijota.es


CERVEZA QUIJOTA

Danas nas je Juan Ezequiel Campos González dočekao u svojoj Mikropivovari, smještenoj u prostoru od 400 m2 u industrijskom poslovnom parku Campollano. u španjolskom Albaceteu.

Juan je vlasnik, menadžer, operater i pivar u Quijoti, proizvođač craft piva prema tradicionalnoj metodi koja koristi prirodne sastojke i primjenjuje osnovnu mehanizaciju. Juan nam govori da je cilj ponuditi zanatska piva maksimalne kvalitete „bez filtriranja ili pasteriziranja, stvaranja ugljičnog plina i alkoholnog vrenja s kvascem u drugoj fermentaciji u boci, te bez dodavanja umjetnih konzervansa“.

Za proizvodnju craft piva QUIJOTA koristi se oprema BREWGOLD 500 V2.0 koja omogućuje proizvodnju serija od 500 litara.

U pivovari se nalaze i dvije 2 termički kontrolirane prostorije. U ‘Fermentacijskoj prostoriji’ od 35Im2 primarna fermentacija odvija se u 4 fermentatora od nehrđajućeg čelika, svaki sa kapacitetom za držanje proizvodne serije od 500 litara, a zatim se sekundarna fermentacija može provesti u boci. U ovoj prostoriji održava se konstantna temperatura između 18 i 21ºC. Punjenje se također provodi ovdje. Juan nam govori da je trenutni proizvodni kapacitet od 3000 litara mjesečno, ograničen kapacitetom fermentacije. To bi se moglo udvostručiti na 6000 litara mjesečno ugradnjom još 2 fermentatora.
U drugoj "prostoriji za sazrijevanje", prostoru od 25 m2 gdje se održava temperatura na 6 ° C, pivo u bocama dozrijeva najmanje 2 tjedna.

Pitao sam Juana o njegovoj inspiraciji za pivovaru.
'Počelo je kao jednostavna znatiželja o svijetu craft piva, što je dovelo do poslovnog projekta. Konačno, interes je postao mogući profesionalni projekt i postao stvarnost nakon što je osvojio prvu nagradu na I FORUM ALBACETNOM KAPITALU PODUZETNIKA 2012. Računajući na suradnju majstora pivovare Josea Luisa („Azor Manchego“) projekt Quijota craft piva službeno je pokrenut u travnju 2014. 'Juan očito voli pivarsku industriju, učeći svoj zanat neformalnim učenjem, opsežnim čitanjem na tu temu, istraživanjem metodologija kuhanja, sastojaka i, naravno, iscrpnim pokušajima i pogreškama kao domaći pivar.
Ima li zašto naziv 'Quijota'?
'S obzirom na naš zemljopisni položaj u Castilli la Manchan, tražili smo ime koje bi nas odmah identificiralo s regijom pa smo smislili Quijotu, počast najslavnijoj ličnosti u našoj povijesti' Don Quijote '(Quijote), koristeći svoj ime u ženskom rodu jer je pivo žensko.

Juan je nastavio 'Glavna ideja bila je imati 3 standardne razrade dobro razlučenih stilova, meki, jači i crni. Naš majstor pivovara, veliki poznavatelj i ljubitelj njemačkog piva, dostavio nam je ove recepte:
QUIJOTA RUBIA (stil KÖLSCH) 4,8% vol. Alk., EBC 12, IBUS 25
QUIJOTA MORENA (ALTBIER) 5,4% vol. Alc., EBC 41, IBUS 37 (1. nagrada ACCE Contest Award 2010)
QUIJOTA NEGRA (IZLAZNI) 5,0% vol. Alc, EBC 84, IBU 40 (2. nagrada ACCE Contest Award 2012)
Došli smo i na ideju pripremiti posebne elaboracije, iako zahtijevaju više napora u izradi, oblikovanju naljepnica itd., A te su elaboracije vrlo korisne. '
S druge strane, izrada prilagođenih recepata važan je dio proizvodnog procesa. Trenutno pripremamo 3 narudžbe za kupce koji će koristiti naše pivo s vlastitom markom, a još 2 projekta su u fazi testiranja.
Dakle, gdje možemo pronaći pivo Quijota?
'U početku je ideja bila usredotočiti se na lokalno i pokrajinsko tržište. Nakon nekoliko mjeseci suočili smo se sa sve većom potrebom za proširenjem i počeli smo tražiti nova prodajna mjesta na nacionalnoj razini. Trenutno imamo gotovo 400 prodajnih mjesta na nacionalnoj razini, uglavnom ostvarenih putem kanala HORECA -e i objekata odabranih proizvoda. Potpisali smo ugovor s dva velika distributera o komercijalizaciji našeg piva diljem zemlje. Također radimo s 10 -ak web stranica koje na internetu prodaju craft piva.
U svibnju 2016. dobili smo međunarodni košer certifikat, bez geografskih ograničenja, prva španjolska pivovara (industrijska ili craft pivovara) koja ga je dobila. Košer simbol na etiketi predstavlja mnogo više od proizvoda, u skladu s vjerskim normama i standardima. Uz uključen nadzor i brigu, jamči najvišu razinu kvalitete za veliku raznolikost kupaca, i naravno, omogućuje nam da budemo uključeni u košer gurmanski odjeljak super -tržišta El Corte Ingles, na nacionalnoj razini.
A budućnost Quijote?
Uzimamo nove kontakte za početak izvoza, iako je to spor proces. Naš je cilj započeti izvoz u istočnu Europu te Argentinu i druge južnoameričke zemlje.
Naš najveći izazov je nastaviti proizvoditi bolja piva, rasti i otvarati radna mjesta. Glavna ideja ili točka projekta samozapošljavanja je biti u mogućnosti živjeti zahvaljujući ovom projektu, a istovremeno se zabaviti radeći na pivskim elaboracijama.

I tako, konačno možemo okusiti plodove Huanovog rada. Odabrao sam QUIJOTA RUBIA (stil KÖLSCH) 4.8 ABV. Ovo lagano i osvježavajuće pivo u plavom stilu spoj je dviju kultura, jarbola Mancha i njemačkog plemenitog hmelja. Sa zlatnom bojom lije se sa bijelom glavom srednje izdržljivosti. Okus je s blagom gorčinom, slad, ali voćnog okusa. Pozdrav!
Saznajte više o Quijoti na http://www.cervezasquijota.es


Povezani wikiHows


Pomoćnici u inozemstvu

Dodaci žitaricama zaslužili su mjesto u pivarskoj praksi zemalja izvan Sjedinjenih Država. Britanski kukuruz za pivo postao je uobičajen sastojak mnogih engleskih grenčica, a pšenica se široko koristi u malim količinama za poboljšanje zadržavanja glave. Elsewhere in Europe, grain adjuncts have a wide popularity in lager production. Most adjunct brewers use corn or rice, though some German brewers use &ldquochit malt,&rdquo a malt so under-modified that it closely resembles unmalted barley. Belgians, not surprisingly, have many adjunct beers, ranging from popular lagers and beers made with spelt and buckwheat to witbier and lambic, both brewed with unmalted wheat. Equally exotic adjunct brews are found in Africa, where Nigerian breweries have attempted to produce a range of beers, from lager to stout, entirely from sorghum.

The Indispensable Double Mash

A double mash is essential when brewing with cracked grains, grits, and starch. This process sounds complicated, but it is no more complex than a single-decoction mash. Like decoction mashing, though, this process requires an additional kettle for the cereal mash. (Dave Miller&rsquos Homebrewing Guide and Wahl-Henius are the best sources for more information on double mashing.)

In the first pot, mix the adjunct with about 30% of its weight in pale malt. Do not neglect the malt. The malt&rsquos enzymes help to liquefy the starch in the grits. Without the malt, the adjunct will burn on the bottom of the cereal cooker and you will spend hours cleaning it off.

Add hot water at the rate of 1 gallon/lb of adjunct and malt until the temperature stabilizes at 155 °F (68 °C). Hold this temperature for 15 or 20 minutes so the enzymes in the malt have time to convert the malt&rsquos starches to sugars and to begin liquefying the adjunct. After the 20-minute rest, begin slowly raising the mash temperature, stirring carefully to avoid caramelization. As with any kind of cooking, stirring is especially important when dealing with highly starchy mashes, which tend to burn to the bottom of the kettle. Bring the cereal mash to a boil and boil it for 40 (for starch) to 60 minutes (for grits or cracked grain). By this point the cereals will have swelled up and exploded, gelatinizing the starch and rendering it vulnerable to diastatic enzymes.

While the cereal mash is at 155 °F (68 °C), mash in the remainder of the pale malt and any specialty malts in a separate kettle. Use a very thick mash, with perhaps 1 qt of water/lb of malt. Stabilize this thick mash at 122 °F (50 °C) for a protein rest. (This is especially important if using protein-rich six-row malt.)

When the cereal mash finishes boiling, carefully stir it into the malt mash. Be very careful about spills, because the boiling-hot gelatinized cereal mush sticks to skin and burns it easily. I find that when I do this to a 25% adjunct batch using my own equipment, it raises the temperature of the entire mash to about 153 °F (67 °C), just where I usually want it for saccharification. Different breweries will require adjustments, of course.


Filling Bottles is vastly different from filling Kegs

Filling kegs is pretty straightforward. All you have to do is reach out to your preferred kegging equipment suppliers in India and get the required equipment and you’re good to go.

The kegging process is as follows: You draft your recipe, brew the beer, fill into kegs and sell it at your pub, in-house restaurant or sell it to other pubs. In this method, you make profits by selling your beer at retail counters, helping you grow your microbrewery.

What next?

If you decide that you want to bottle beer for distribution to various retail counters, then you need to start bottling the beer you produce. You have two options:

Option 1:

You can outsource your bottling to a contractor. Initially, the number of bottles is modest – around 500 to 1000 bottles at a time. In this case, it makes sense to outsource your bottling needs to a contractor instead of setting up a bottling plant in your premises.

In this case, you transport your kegs to the contractor. The contractor uses their machinery to fill up the beer from the kegs into bottles and transports the bottles back to your brewery. From the brewery, once the quality check is done, the bottles are distributed to various pubs, restaurants, and other retail counters.

Drawbacks of this method: While this method works initially, it’s more of a hassle, once the volume of your bottled beer increases. Additionally, you have to depend on the contractor to meet your supply demands.

This brings us to the next option.


SUFFOLK

Woodside Orchards Hard Cider has variations, such as sweet, apple lemon and cinnamon apple—they’ve also had apple ginger, apple raspberry and apple pumpkin in the past. (Credit: Woodside Orchards Hard Cider/Facebook)

Woodside Hard Cider
Woodside Orchards, Route 25, Aquebogue. 631-722-5770. woodsideorchards.com

Yes, this is a cidery, not a brewery, but until enough Long Island apple orchards start making so much hard cider that they need a separate guide, Woodside must be listed alongside beer brewers.

The North Fork Hard Cidery doesn’t just serve regular hard apple cider, although that is available, too. They also have variations, such as sweet, apple lemon and cinnamon apple—they’ve also had apple ginger, apple raspberry and apple pumpkin in the past. All that’s in addition to apple wine, apple pie and other apple goods they sell.

“The reception has exceeded our expectations,” Bob Gammon, who co-owns Woodside Orchards with his brother, Scott, told The New York Times. “All our ciders are based on the English-style ciders, so they are less sweet.”

Several local wineries have dabbled with cider, although thus far those productions appear to be one-offs. other apple orchards on LI sell non-alcoholic sweet cider, but so far this is the only one that regularly ferments hard cider and offers it at a tasting room.

Flagship Cider: Traditional

The Brewers Collective
1460 N. Clinton Ave., Unit C, Bay Shore. thebrewerscollective.com

Here comes the revolution within the revolution. Operated by six owners who all have an equal share in the business, The Brewers Collective grew out of a home brewers club that came together in 2007. By 2013, however, the club decided it was time let the rest of Long Island in on their little secret, and thus The Brewers Collective was born.

They got their start at the microbrewery incubator in Farmingdale known as A Taste of Long Island, but left for their own space in Bay Shore, which is currently under construction and expected to have its grand opening, tasting room and all, in the fall.

The Collective is a certified New York State farm brewery, using hops grown on the East End and upstate, and they’re in the process of capturing wild yeast in Bay Shore. The Collective is also big on Gruit Ale, which one of its founder, Sarah Dougherty, calls “very ancient.” While rare now, Gruit Ale, which is a mix of different herbs, was once wildly popular.

The Collective had been distributing to about a half-dozen restaurants in Suffolk County when it was operating in Farmingdale. Once it reopens, it plans to brew up to five of its beers year-round and a rotation of seasonal brews. Among its unique beers is a Gruit made with sage, lemon balm and hibiscus.

Flagship Beer: Useful Idiot IPA

Great South Bay Brewery’s Blonde Ambition Summer Ale. (Credit: Great South Bay/Facebook)

Great South Bay Brewery
25 Drexel Dr., Bay Shore. 631-392-8472. Greatsouthbaybrewery.com

Fans of Long Island craft beer can’t get enough of Great South Bay Brewery.

With popular brews like Blood Orange and Snaggletooth, a glorious stout, this South Shore brewery has been making waves for some time. Its brewery, located in an industrial area in Bay Shore, attracts droves of beer enthusiasts on weekends. Pay a visit, and you’re likely to find patrons sipping beers amid games of corn hole and foosball.

But mostly people come out for the beer.

The brewery typically has about a dozen beers on tap on any given day, and boasts a wide range of styles: from cream ales and pale ales to stouts and seasonal delights. And with beer names like Sleigh Rye Winter Ale, Candleabrum, Hopsy Dazy and Devil’s Deed, you have to admire their imagination. Great South Bay Brewery is a New York State-certified farm brewery.

Flagship Beer: Blood Orange Pale Ale

Destination Unknown Beer Co.
1 South Chicago Ave., Bay Shore. 631-485-2232. destinationunknownbeercompany.com

Destination Unknown Beer Co., or DubCo for short, may not know where they’re going, but the sky’s the limit for this up-and-coming microbrewery that opened during Long Island Craft Beer Week 2015.

The duo behind this two-man operation is Brad Finn, a high school teacher, and his lifelong friend and co-founder, Chris Candiano, a contractor. They haven’t quit their day jobs, but this certified farm brewery still manages to turn out a new brew once weekly. Their beer can be found on tap at local bars and restaurants, as well as in their tasting room.

“We’re small enough that we can still experiment and take chances,” Candiano told News12 Long Island.

Their brews include Barrel Aged Sonar, Beach Chair Blonde, For Shore Hefeweizen, Mellow Mood IPA, and Sore Thumb IPA.

Flagship Beer: Dominick White IPA

Twin Fork Beer Co.
Calverton. 631-209-4233. twinforkbeer.com

As anyone familiar with Long Island may have realized after reading the name of this microbrewery, Twin Fork Beer Co. is located on the East End, near the North and South forks.

But their name references more than just their location. It’s also a wink to the owners, Dan and Peter Chekijian, identical twins who founded the brewery in 2014. Their tap handles, found at restaurants across LI and NYC, is a musical tuning fork—a tip of the hat to their father, a classical pianist.

“Music was always a large presence in the family, instilling not only a love of music but also discipline and good work ethic,” the brewers said on their website.

It also clearly provided them with the creativity required to go into the microbrewery business. Although they self-distribute their beer, Twin Forks Beer Co. is still in the process of establishing their tasting room. Check their website for updates on its status.

Flagship Beer: Chromatic Ale

Barrage Brewing Company’s take on the popular “Black and Tan” beer, featuring YadaYadaYada and The Clancy. (Barrage Brewing Co./Facebook)

Barrage Brewing Company
32 Allen Blvd., East Farmingdale. 516-986-8066. barragebrewing.com

Founded by a former Long Island Rail Road employee who transformed his garage into a bar—thus the name, “Barrage”—this craft brewery offers nearly two dozen brews with eclectic names like “Famous Last Words,” “One Ryed Monkey” and “Yada Yada Yada.”

The brewery itself is about two years old, but prior to turning his love affair with beer into a full-fledged operation, founder Steve Pominski had been homebrewing for more than 20 years—well before the Long Island craft beer revolution took hold.

Pominski attended the Siebel Institute of Technology and World Brewing Academy in Chicago so he could master his craft, and now he’s taking what he learned at home and from the pros to serve up a wide variety of IPAs, ales, stouts, porters, and more to Long Island’s burgeoning craft beer fan base.

Initially only open to the public for growler fills, Barrage now boasts a tasting room so thirsty artisan beer drinkers can sample beers while taking in the ambiance.

Flagship Beer: Yada Yada Yada

Tweaking Frog Brewing Company boasts such brews as Ribbit Red Ale, their take on an American Red Ale, Raging Pollywog IPA and Twerking Blond Ale. (Credit: Tweaking Frog Brewing Co./Facebook)

Tweaking Frog Brewing Co.
211-A Main St., Farmingdale. 631-897-5509. tweakingfrogbrewing.com

This funky upstart New York State-certified farm brewery got its start at a craft beer incubator known as “A Taste of Long Island,” which was later sold to Lithology Brewing Co.

Lithology, which was also born out of ATOLI, made the space their headquarters and tasting room, but let Tweaking Frog share it, although other brewers that started there have since moved on. In that shared, magical, craft-beer cradle, Tweaking Frog launched its operation and tasting room in 2016.

“I have been an avid home brewer for the better part of eight years, with dreams of starting up a microbrewery of my own,” owner Joseph Curley said in a GoFundMe request for donations to help launch Tweaking Frog. “After a year of focused planning, research, and a lot of luck, I was able to secure a location.”

Tweaking Frog brews, which have started to appear on taps at restaurants on Long Island, include Ribbit Red Ale, their take on an American Red Ale, Raging Pollywog IPA, and (the Miley Cyrus-inspired?) Twerking Blond Ale.

Flagship Beer: Ribbit Red Ale

Fire Island Beer Co.
Fire Island. 631-482-3118. fireislandbeer.com

This microbrewery’s beers stimulate the senses, just like the barrier island where it was conceived and for which it was named, but fans shouldn’t expect to find a brewery on Fire Island.

The trio behind these beers was looking for a brick-and-mortar location to set up shop since they founded the company in 2009, but that hasn’t stopped them from brewing up new concoctions while farming the operation out to other brewers. Former investment banker Simon Leonard became a majority owner of the company in 2014, with the founders remaining on as minority owners. While a permanent home has been uncertain, one thing is clear—the beer they brew is a hit.

“The original founders will still have a stake in the company and will be instrumental in helping move [it] forward,” the company said on its blog. “This will include a physical location in Long Island and potentially a sister site in Connecticut.”

Bert Fernandez co-founded the company with his brother, Tom, and cousin, Jeff Glassman, after they devised their first beer at their family’s home in Atlantique, a small, secluded residential community on FI next to a park of the same name, with just one restaurant, The Session Stand, which was the first bar to serve their beer. [RELATED STORY: A Beginner’s Guide To Summer On Fire Island]

Flaghip Beer: Lighthouse Ale

Greenport Harbor Brewing Company’s two owners became buddies in college and bonded over less-than-stellar beer. (Rashed Mian/Long Island Press)

Greenport Harbor Brewing Co.
234 Carpenter St., Greenport. 631-477-1100. greenportharborbrewing.com

This dynamic brewery on the eastern tip of Long Island has risen to such heights that its beer is already being featured in bottles and on tap in New York City, upstate New York, and across the Long Island Sound in Connecticut.

It’s been quite a run for its two founders, whom became buddies in college and bonded over less-than-stellar beer. Now they play host to daycationers and locals alike who visit Greenport for its waterfront access, history, and incomparable seafood spots. But the brewery itself—located in a converted firehouse—has become an attraction of its own. Make no mistake, however, it’s the beer that makes people coming back for more.

The brewery has been such a success that the duo steering the ship have opened a second location in Peconic—which features a tasting room just like its hometown brewery, as well as bottling equipment.

Greenport specializes in a variety of ales, seasonal favorites—fall is not complete without Leaf Pile, FYI—along with porters and Indian pale ales. Greenport Harbor Brewing Co. is a New York State-certified farm brewery.

1940’s Brewing Co.
1337 Lincoln Ave., #1, Holbrook. 1940sbrewingcompany.com

Beer is in Charlie Becker’s blood. The third-generation brewer decided to go pro and is now walking the same path his grandfather and father followed years ago.

With both family patriarchs in the beer business, it seems Becker found the perfect fit. The only question may be: What took so darn long?

1940’s Brewing Co., founded in 2014, is currently producing about a half-dozen year-round beers, including staples such as Golden Riveter IPA, and I Slip U Fall (double IPA). But there’s more to 1940’s Brewing than IPAs. It also produces a seasonal saison, a German rye, an oatmeal stout, and a German wheat beer. For soccer fans, 1940’s is also known for a English IPA named after the beloved Premier League club Arsenal.

The brewery decided to pay homage to Becker’s family’s beer past by naming the company after the year in which his father graduated from the U.S. Brewer’s Academy. Its tasting room officially opened in August.

Saint James Brewery
929 Lincoln Ave., Holbrook. saintjamesbrewery.com

Don’t let the name confuse you. This Belgian-inspired local craft brewery is in Holbrook, not Saint James. The moniker is a nod to their European-style brews, not the address of the brewery.

Saint James Brewery’s dedication to traditional techniques is matched only by this certified farm brewery’s commitment to only using the freshest local ingredients. That includes hops from Wading River, honey from Mattituck, apples from Northport, their own special strain of yeast, filtered local water and barley grown upstate.

“We believe in the farm-to-pint, the farm-to-table mentality,” Jamie Adams, who co-founded the brewery with his wife, Rachel, in 2012, told Beer Sessions Radio. “We shop at farmers markets ourselves…it was a natural progression for us.”

They even compost their spent barley and hops, then use that compost in their garden, where they grow some of their ingredients.

Since setting up shop, Saint James’ brews can be found on taps at dozens of bars and restaurants across Long Island and New York City.

Spider Bite Beer Co.
920 Lincoln Ave., Unit 5, Holbrook. 631-942-3255. spiderbitebeer.com

These brewers share their careers’ inspiration with Spiderman, but instead of a spider bite giving them the power to climb walls, sling webs and fight crime, their superpower is brewing terrific beer.

Founded in 2008, Spider Bite was among the first to set up shop amid the current LI craft beer boom. It was established by Larry Goldstein, a chiropractor, and his mortician neighbor, Anthony LiCausi. They won Best Craft Brewery in New York State in 2012.

“We can’t even keep up with demand,” Goldstein previously told the Press. [RELATED STORY: Long Island’s Craft Beer Explosion] “We’re always playing catch-up.”

Many of their beers have arachnid-themed names, such as Eye Be Use Imperial IPA, Eight Legged RyPA, White Bite Wheat Ale and Boris the Spider Russian Imperial Stout, their winter release (lil nod there to The Who song? this one goes up to Entwistle).

Flagship Beer: First Bite Pale Ale

Squarehead Brewing Co.
405 High St., Holbrook. 631-921-3060. squareheadbrewing.com

Squarehead Brewing Co. takes farm-to-pint so seriously that they grow their own hops in the field next to their Holbrook craft brewery and tasting room, scheduled to open in 2016.

Dave and Brad Jordan, a father-and-son team of homebrewers-turned-microbrewers, gave a nod to their ancestors when naming their certified farm brewery. A squarehead is defined as a person of German, Dutch, Scandinavian or Swedish origin.

“The elderberry clone was one of the first beers,” Dave told Drunk and Unemployed. “We saw the public response, that was like, yup, all in.”

Although they’re just getting underway, since they prefer small batches, they already list about 30 ales, porters, stouts, IPAs and other brews on their website. They include Hippies on The Yip, a Belgian blossom saison 3 Dollar Bill, a pistachio pale ale Suite Solitude, a strawberries-and-cream ale as well as winter ales, an Oktoberfest brew and three different coffee imperial stouts.

Montauk Brewing Co.
62 S. Erie Ave., Montauk. 631-668-8471. montaukbrewingco.com

The do-it-yourself attitude that the easternmost community on Long Island is known for flows from the owners of the Montauk Brewing Co. like brew from the taps in their rustic tasting room.

Vaughan Cutillo and two of his fellow ex-lifeguard buddies, Joseph Sullivan and Eric Moss, founded the brewery and “gallery tap room”—adorned with Hamptons artists’ abstract paintings and scenic photos—in an old wood-working company showroom in 2012. Their logo adorns a trailer-hitched beach cruiser bicycle, which the trio uses to tow 170-lb. beer kegs to local pubs.

“It’s our Clydesdales,” jokes Cutillo, referring to the team of horses Budweiser uses in their promotions. While pouring 4-oz. samples of his hometown’s namesake beer, he added: “We got pretty lucky to be able to do this here.”

Located just outside of the traffic circle in downtown Montauk, these entrepreneurs arguably run one of the most scenic local craft breweries on LI, with an outdoor seating area that offers views of Fort Pond.

Flagship Brew: Driftwood Ale

Bellport Brewing Company
Moriches. bellportbrewing.com

Founded in 2013, Bellport Brewing Co. prides itself on a true “farm-to-pint” experience. The certified farm brewery sits atop a 13-acre hop farm, and uses 20-percent New York-sourced ingredients in its brews with a goal of 90 percent by 2024.

Its head brewer and founder, Brian Baker, got his start as a homebrewer, and developed his skills over time. It also helped that he mingled with craft beer fanatics who make up the Long Island Malt and Beer Enthusiasts group. The home brewing experience, combined with the knowledge of other beer aficionados, helped guide Baker and his two partners to where they are now.

Since the brewery is conveniently located on a farm where hops are grown, it comes as no surprise that the bulk of its beers are Indian Pale Ales. Out of the four beers it currently produces, three are IPAs: South Country IPA, Bitter Thaw, and Very Bitter Thaw. Bellport pays homage to the South Shore village it’s named after by dubbing its only non-IPA brew “Captain Tom’s Porter”—in reference to one of the village’s two founders.

The brewery’s tasting room is tentatively scheduled to open in September.

Flagship Beer: South Country IPA

Sand City Brewing Company was founded in 2015. Less than a year later it’s beer was flowing in local restaurants. (Credit: Sand City Brewing Co./Facebook

Sand City Brewing Co.
60 Main St., Northport. sandcitybeer.com

From the tasting room bar built from reclaimed barn wood to their name, which is a throwback to when Northport village was a sand mining town, this brewery is steeped in history.

Established in a former vintage clothing shop in one of Long Island’s quintessential waterfront downtowns two blocks from Northport Harbor, Sand City Brewing Co. has a lot more going for it than just a great location—they also make delicious beer.

“I’ve always been a hop head,” Kevin Sihler, Sand City’s head brewer, told The Happy Hour Guys, who dubbed him the “hops whisperer.” Sihler explained their mentality like this: “Let’s brew what we like to brew. People will either drink it or they won’t, and hopefully we can educate those people to try new things.”

Sandy City was founded in 2015 by Sihler, Bill Kiernan, and Frank McNally. Less than a year after opening, they were already on taps at restaurants across Long Island.

Although they don’t serve food themselves, a waiter from Tim’s Shipwreck Diner next door comes in to take orders and serve food to patrons at Sand City. Former Northport hellraiser (and King of the Beats) Jack Kerouac would surely have split his time between Sandy City and his infamous haunt Gunther’s, had the brewery been around back in the day. [RELATED STORY: Jack Kerouac” The Long Island Years]

Flagship Beer(s): Oops I Hopped My Pants, Day Drifter

Blue Point Brewing Co.
161 River Ave., Patchogue. 844-272-2739. bluepointbrewing.com

The largest and one of the oldest craft breweries on Long Island is increasingly found on taps nationwide since InBev, the world’s largest brewing company, bought Blue Point Brewing Co. in 2014.

Despite that reported $24 million sale, the brewery’s original partners continue to run the show—the deal really just helped their liquidity and allowed them to tap larger markets. They’re expanding their Patchogue River-front brewery and tasting room, but they still have the same attitude that’s as bold and refreshing as their brews.

“One of the things we say about brewing is it’s 99-percent asshole-free, and I don’t wanna be that one percent,” Mark Burford, who co-founded Blue Point in 1997, previously told the Press.

Of course, Blue Point’s success flows not just from being nice, but also from consistently brewing up great new beers.

The brewery, named for the hamlet just south of Patchogue village where they’re headquartered, wisely co-opted the moniker of another nationally successful LI export, Blue Point Oysters, which go great with a pint.

Flagship Beer: Toasted Lager

Brickhouse Brewery & Restaurant
67 W. Main St., Patchogue. 631-447-2337. brickhousebrewery.com

Brickhouse Brewery has become a staple for Long Island beer drinkers. For more than 20 years, Brickhouse has been serving up pub favorites alongside beers brewed in-house.

The brewery itself is located in Patchogue’s oldest commercial building, which the brew pub estimates was built around 1850. The beer industry has changed quite a bit since Brickhouse purchased the building in 1995. There wasn’t the glut of small breweries there are now, but Brickhouse still finds a way to stand out.

It’s taproom flows with everything from IPAs and cream ales (one of which is soaked in whiskey!) to saisons, and more. The brewery has its own brewmaster, assistant brewer, and employs a craft beer consultant.

And while it’s always producing different varieties, the brew pub does have about four that it considers flagship beers: Street Light, Beowulf IPA, Brickhouse Red and Nitro Boom Stout.

The nautical-themed brewery is a must-see spot on any beer tour. (Port Jefferson Brewing Co./Facebook)

Port Jefferson Brewing Co.
22 Mill Creek Rd., Port Jefferson. 1-877-475-2739. portjeffbrewing.com

As is this case with so many craft brewing operations, Port Jefferson Brewing began with a home-brewing kit. Sadly, the first beer owner Mike Philbrick produced from the kit was less than stellar. Good thing for us he’s a quick learner.

The former home-improvement company salesman is now churning out some of the best brews on the Island, and his artisan delights can be found at restaurants and bars across Nassau and Suffolk counties. The nautical-themed brewery, home to a cozy tasting room that fills up with people enjoying Port Jeff’s lively downtown, is a must-see spot on any beer tour. Thirsty visitors can stop in for a pint, tasting or growler fill.

Port Jeff mainstays include Schooner Ale, Port Jeff Porter and the H3. Anyone planning to make a trip to the waterfront village should pop in for a pint or two.

Flagship Beer: Schooner Ale

Moustache Brewing Co.
400 Hallett Ave., Riverhead. 631-591-3250. moustachebrewing.com

Lauri and her moustached husband, Matthew, had been homebrewing for years—sound familiar?—before they decided to pursue their dream job. For Lauri, it took a life coach to inquire about what her dream job would be for her to realize she wanted to brew beer for a living. [RELATED STORY: ‘Hop-Crazy’ & Growing: Long Island Craft Beer Boom Pours On]

Now here they are, brewing a variety of hand-crafted drinks in Riverhead, the undisputed capital of Long Island’s ever-growing beer industry. Beer lovers had been salivating over Moustache’s product even before the brewery opened in 2014. Moustache would sell their brews at the local farmers’ market as they continued to perfect their recipe. It wouldn’t take long for kegs to run dry.

Their trademark beer, Everyman’s Porter, is a remarkably light-bodied porter with hints of roasted coffee. Moustache also produces a delicious Milk + Honey Brown Ale, several other core beers, and seasonal beers, including a double IPA—the first in their “atomic” series. Moustache Brewing Co. is a New York State-certified farm brewery.

Flagship Beer: Everyman’s Porter

Crooked Ladder Brewing Co.
70 W. Main St., Riverhead. 631-591-3565. crookedladderbrewing.com

If any town on Long Island should be considered the undisputed capital of craft beer, it’s Riverhead.

Tucked in the center of Riverhead’s idyllic Main Street, Crooked Ladder has established itself as not only a craft brewery, but a destination for anyone looking to put back a few cold ones with friends and family while enjoying a night out on the town.

Crooked Ladder has developed more than three-dozen beers since it opened in 2013. Its tasting room typically has eight beers on tap, with the list of offerings varying, depending on the season. For instance, anyone walking into the brewery in the summer may come upon “Summeritis,” a gold-colored summer ale.

If there’s a style of beer that appeals to you the most, it’s a good bet that Crooked Ladder’s brewmasters have put their talents to the test. Its full list of microbrews includes everything from ubiquitous IPAs and ales (red and brown) to saisons, strong ales, stouts, pilsners, and porters. And if you’re looking for a more robust get-together with friends, the brewery also rents out the space for events.

Long Ireland Beer Co.
817 Pulaski St., Riverhead. 631-403-4303. longirelandbrewing.com

Long Ireland Beer Co., located in an East End neighborhood known as Polish Town, sounds like an international brewing operation, but the owners are as fiercely local as can be.

Greg Martin, who founded the craft brewery and tasting room with his business partner, Ed Burke, in 2011, once saw his salesman kicked out of a bar for asking the bar owner to not have Long Ireland replace a tap occupied by a Blue Point Brewery beer.

“He had said, ‘Well, is there maybe a different beer you’d consider taking off? We know those guys, they’re local guys, we’re friends,’” Martin previously told the Press. He recalled that the owner yelled back: “If you’re not willing to take Blue Point’s lines and be competitive, then you’re not gonna make it in this business!”

Long Ireland, a New York State-certified farm brewery, later recovered the sale when the bar’s patrons kept asking for it. And years later, they’re not only making it in the beer biz, their distribution reach is growing, all the time.

They’re frequently asked, ‘What’s up with that name?’ It came to Martin in the shower while nursing a bad hangover the day after St. Patrick’s Day. True story.

Rocky Point Artisan Brewers
rockypointartisanbeer.com

This nanobrewery may operate out of a garage since it was licensed in 2012, but the trio running Rocky Point Artisan Brewers has big ideas about the future of LI’s beer scene.

Donavan Hall, a physicist who co-founded RPAB with his friend, Mike Voigt, and their “mad scientist,” Yuri Janssen, another physicist, envisions a brewery in every LI town, like in parts of Europe. They aim to become a Community Supported Brewery—like Community Supported Agriculture, in which people pre-purchase the harvest of small local farmers.

“We would like to turn Long Island into a very diverse beer culture,” Donavan Hall previously told the Press. “We want people to have a beer in Rocky Point that they’re really not going to get anywhere else.”

They’re too small to have a tasting room, but RPAB’s beers can be found at about two dozen bars, restaurants and beer distributors across LI and New York City.

Their vision of a European-style brewtopia on LI isn’t just the beer talking. The trio helped found the Long Island Beer & Malt Enthusiasts, billed as the largest local homebrew club that is like LI’s craft brewery farm team.

Since they’re all about the small batches, they don’t have a flagship beer, but their most popular year-round offerings include Red Saison, Pilsner and Hefe.

Shelter Island Craft Brewery
55 North Ferry Rd., Shelter Island. 631-749-5977. home.shelterislandcraftbrewery.com

Even the smallest town on Long Island was not immune from the local microbrew boom, with Shelter Island Craft Brewery serving especially flavorful brews in its namesake downtown as of 2015.

Among the local ingredients this New York State-certified farm brewery reportedly uses are honey, apples, beach plums and scallops from Shelter Island, plus spices grown in the brewmaster’s garden. The founder, Jim Hull, a former jeweler, derives his recipes from time spent in the kitchen.

“I just like to cook, it’s my passion,” Hull told Long Island Wine Press. “It is like being a chef, but harder.”

Founded in an old insurance office, visitors to the brewery can soak up the aromas inside, or take their beers outside to sit at one of the picnic tables under umbrellas.

Blind Bat Brewery
Smithtown. blindbatbrewery.com

Blind Bat may still be on the hunt for a home to nest in, but that hasn’t stopped the prolific beer producers from giving Long Islanders what they want. It’s a go-to on locals’ quality-beer radar, that’s for sure.

Whether it’s at a local farmers’ market, beer distributor, or craft beer bar, Blind Bat fans go to great lengths to get their hands on the brewery’s latest concoction. So far, Blind Bat, which incorporates farm-fresh ingredients into some of its creations, has brewed 30 different beers.

Since its founder Paul Dlugokencky is brewing out of a detached garage outside his Centerport home, all of their creations are not available at once, but fans will be sure to find something delightful no matter what they’re craving. Not only can he brew, but the Blind Bat himself is proficient at coming up with wildly imaginative names for his hand-crafted refreshments.

Our favorite is “Four Eyes Quadruple Ale”—inspired, no doubt, by founder Paul Dlugokencky’s poor vision. As Dlugokencky has proved, you don’t need 20/20 eyesight to have the vision to turn a hobby and passion into an independent business you can be proud of.

Flagship Beer: Hellsmoke Porter

Southampton Publick House
62 Jobs Lane, Southampton. 631-283-2800. www.publick.com

Long Island’s oldest brew-making establishment is more than just a brewery. Southampton Publick House is also home to a restaurant, where patrons can wash down pub food with its award-winning beers, and a hoppening taproom replete with seasonal beers and year-round offerings.

Southampton Publick House is unique in that it’s the only brewpub on Long Island that distributes its delicious creations to stores in the region. Its artisan adult beverages can also be found in beer distributors located throughout the eastern seaboard, plus Puerto Rico.

Publick House is no stranger to accolades. Beer Advocate Magazine named it Brew Pub of the Year in 2003, and its beers have gone on to win several awards throughout the years.

On a typical visit, beer lovers can knock back the popular Burton India Pale Ale, styled after brews made famous in the English town of Burton-on-Trent, the Southampton Double White, similar to ubiquitous Belgian witbiers, and Keller Pils, an old-fashioned lager.


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