Brewed with English pale malt, roasted wheat, and dark crystal malts. Fermented with English ale yeast. Hopped with an experimental hop with coconut aroma qualities.
Oatmeal stout brewed in the heart of the Catskills w/ New York barely, wheat and oats, alongside English chocolate malt and roasted barley for an extra smooth velvety stout.
Collaboration w/ West Kill Brewing Company. Belgian Dubbel w/ NYS Bourbon Barrel aged Maple Syrup. Malty, caramelized plum, w/Maple overtones. Light spice, full bodied, but dry on the finish.