Summertime and the drinkin’ is easy—especially with these pairing tips.
A community of farmers, brewers and chefs take an old adage—“waste not, want not”—to heart.
The menu at Greenport Harbor restaurant aims to celebrate the region—with many ingredients coming from within eleven miles of the brewery.
Don’t be even “10 Seconds Too Late” to try Haze Grenade.
What happens when Long Island breweries collaborate with their city counterparts? Magic.
Kick off the summer season with some tasty eats right at the beach; offerings are getting healthier.
Pumpkin beer’s been around a lot longer than you thought. Just ask Ben Franklin.
Good Beer is much different than traditional Long Island beer festivals. Instead of a couple guys in shorts and walkie-talkies, you have suited security with earpieces. No tent for Good Beer, we were in a posh New York City venue. The level of detail and production that goes into planning the event made it a truly unique and special occasion.
Most notably, on tap was #5, an anniversary Belgian dubbel fermented with tart cherries. Liegey accurately described it as “clean, nice, refreshing; didn’t hang on the palate.” Bitter Monk, a wheat beer using trappist yeast, was the first offering from new brewer Joe Hayes and a crowd favorite. Later in the evening, a keg of their Baltic Porter, which had been aged for two years was unveiled as a treat for those who had stuck around.
Greenport Harbor Brewing Company will be hosting the grand opening of its new Peconic brewery on July 12, but there’s an expansion going on behind the scenes too. DJ Swanson, head brewer since Greenport’s inception five years ago, is now accompanied by Joe Hayes, former brewmaster at Black Forest Brew Haus in Farmingdale.
Memorial Day is all about remembrance, parades, barbecues and here on Long Island, getting back to the beach. As the 2014 beach season commences, so does a seemingly new era of beach eats. Never before has going to the beach been such a foodie happening.