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Super Neat Beer Adventure, Yes!

Beer Sessions Radio: Breweries on the North Fork


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Update Aug.22: Listen to this episode here.


Good Morning, Aquebogue! I was asked to organize a Long Island-themed episode of Heritage Radio Network’s weekly program, Beer Sessions Radio, which we pre-recorded during the last week of July. It airs today at 5 pm.

The host of Beer Sessions, Jimmy Carbone (also owner of Jimmy’s No. 43 in Manhattan), proposed gathering three breweries as guests for the show, so I chose to feature a thriving trio on the North Fork: Greenport Harbor Brewing Company, Long Ireland Beer Company, and Moustache Brewing Company. While Blue Point Brewing Company still defines beermaking on Long Island, Greenport Harbor and Long Ireland are both prompting drinkers, by portfolio dopeness and continued growth, to travel east of the vaunted progenitor in Patchogue—to Greenport and Riverhead, respectively. This has helped establish a noteworthy scene on the 30-mile-long peninsula, one that, in my opinion, now deservedly includes Moustache in Riverhead.

Beer Sessions traditionally broadcasts live every Tuesday from Roberta’s in Brooklyn, but we recorded this episode at Greenport Harbor’s impressive and just-opened 13,000-square-foot facility in Peconic, which is highlighted by a 30-barrel brewhouse and 2,000-square-foot taproom (its original brewery and taproom, in Greenport, remains operational). We also drank—specifically Greenport Harbor’s #5, an anniversary-themed Belgian-style dubbel aged with tart cherries; Long Ireland’s newest release, Trinity IPA; and Moustache’s flagship, Everyman’s Porter.

This is my ninth appearance on Beer Sessions. My last, on July 8, was to promote Niko Weisse, my Greek-themed (and universally acclaimed) collaboration with Great South Bay Brewery.

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Super Neat Drinking Tweets: Barrage Brewing Company Yada Yada Yada


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Super Neat Drinking Tweets will attempt to decipher the beer-fueled babblings of Niko Krommydas on Twitter. This activity has replaced his former pastime during solitary late-night (or sunrise) sessions of brewdulgence: indecipherable singing and moshing to Paul Simon’s 1986 album, “Graceland.”

#Yikes.

The first Drinking Tweet is traditionally an articulate statement devoid of guff. This is evident in the instance of Niko Krommydas’:

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The complexity of Niko Krommydas is unparalleled. He is possibly referring to Snickers, the popular log-shaped, milk chocolate-enrobed candy containing nougat, peanuts, and caramel. If we more-explore to uncover the veritable essence of the Drinking Tweet, however, we can postulate that his beer was not Snickers, an alcohol-less food, but actually Barrage Brewing Company‘s Yada Yada Yada, a Snickers-infused brown ale.

Fascinating.

Barrage, which opened in Farmingdale in January, created Yada Yada Yada for a Seinfeld-themed dinner at Morrison’s on May 19. The event featured five courses, each paired with a different beer from the one-barrel brewery.

“We were throwing around ideas of doing one beer based on a food from [Seinfeld]. Food was always a big component,” says Steve Pominski, owner and brewmaster. “We thought about Junior Mints or chocolate bobka, but we settled on Snickers. [’The Pledge Drive’] is one of my favorite episodes.”

superneatdrinking tweets



“The Pledge Drive” is an episode from the iconic sitcom’s sixth season, which, simultaneous with other absurdly genius storylines, follows a new haute-monde method of Snickers-based consumption. “The Yada Yada,” a classic from the eighth season, furthermore, reveals the inspiration for the beer’s name. Both episodes shape the identity of an ale that, according to Pominski, is a “liquid Snickers bar. Chocolate. Peanuts. Caramel. It’s all there—aromatically and in the taste. It’s literally like someone smashed Snickers bars and liquified them and put them into a glass.”

That “someone” was Pominski. He chopped-smashed nearly five pounds of the candy, adding them to the beer during fermentation. The reception for the first batch was “insane,” he says, so a second batch was brewed and released in July. “People come in specifically for the ‘Snickers beer.’ It has its own life now,” he adds.

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Steve Pominski, owner and brewmaster of Barrage Brewing Company. Image: Beer Loves Company

Yada Yada Yada is currently one of eight draft beers available at Barrage, which opened a tasting room with growlers and flights on July 19 (only growlers were filled at the brewery previously). It’s positioned near the entrance and features an oak-topped bar and hair-on cowhide-upholstered stools.

“You don’t have to stand around the brewery and wait for your growler to be filled,” Pominski says. “And a lot of people like to pet the stools. I don’t mind.”

Barrage Brewing Company is open on Friday, 4:30 pm to 8 pm, and Saturday-Sunday, 1pm to 5pm.

 

 

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Great South Bay Revamps Beers for My Beard


The success of Niko Weisse, my #beerselfie, has prompted Great South Bay Brewery to revamp the concepts of several beers—and the new focus is my beard. The first revamp is Great South Bay’s summer seasonal, Blonde Ambition. Its new incarnation, Beard Ambition, will debut at undisclosed and nonexistent locations on Saturday, July 19. The label is below.

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Great South Bay will host a parade prior to the release, starting in Brooklyn, where I currently reside, and ending at the brewery’s 13,000-square-foot home on Drexel Drive in Bay Shore. The route is roughly 65 miles. I will ride the length of the parade on a motorized cloud of existentialism. The motorcade will include miniature mechanical mermaids used in the 1953 film, Attack of the Coney Island Merbots, and Mom’s Plate. A performance by musical duo, Kid Break, will close the ceremony.

Beard Ambition will have the same recipe as Blonde Ambition, a light-bodied, pale-colored, apricoty-flavored ale, “but with much lower levels of estrogen,” says brewmaster Rick Sobotka. “There is something about Niko’s facial hair that empowers our customers unlike anything I have ever seen. The ancient Greeks believed in mystical powers embedded in the braids of their hair that gave them Zeus-like strength. We want every one of our beers to simulate this same stimulating feeling found in Niko’s beard.”

Niko Weisse was released on June 28. The brewery will follow Beard Ambition with other revamps released monthly, including: Straggly Haired Stout, formerly Snaggletooth Stout; Dirty Dude Greek Imperial Stout, formerly Dirty Deeds Russian Imperial Stout; and Massive Beard On A Fish IPA; formerly Massive IPA.

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Great South Bay Brewery Niko Weisse is a beer. Seriously!


Hear Ye, Beer Me! I’m stupidly geeked, and Greeked, to announce the release of my upcoming collaboration with Great South Bay: Niko Weisse, a Greek-inspired Berliner Weisse with cucumbers!

Berliner Weisse, a regional specialty of Berlin, Germany, is a pale-colored, wheat-malty style alcoholed between 2.0% and 5.0% ABV. It’s traditionally defined by a lactic, yogurt-like sourness with descriptors of cloudy, dry, tart, sharp, and effervescent. Niko Weisse isn’t merely a facsimile of history, though. We added cucumbers, a primary ingredient in tzatziki, to uniquely celebrate my Greekness.

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Our collaboration wasn’t a spontaneous affair. An impromptu escapade between two strangers involving intimacy-devoid intercourse? Nope. This collaboration was intense cinematic moments of foreplay between two close-knit companions. Harry and Sally. Jack and Rose. Romy and Michelle. That was us. Before our foreplayage, though, Niko Weisse was anticipated for centuries in Greece, the homeland of my ancestors.

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ArchiKromedes was a renownedly dope prophet in Athens. He was also my great-great-great-great-great-blogfather. He presaged the creation of a marvelous liquid by his great-great-great-great-great-blogson, one capable of quenching universal thirst for eternity. The metropolis buzzed with curiosity.

Who? When? Where?

ArchiKromedes remained silent, then, at the lip of a promontory, combusted into a polychromatic mess of organs, evoking a scene from Street Trash. As an effervescent, straw-pale liquid oozed from every orafice, the metropolis gathered and imbibed gleefully amidst the splatterfest. Niko Weisse was born!

Kidding. Its conception actually occurred during a visit to the Bay Shore-based brewery in March, where I chatted with Rick Sobotka, owner and brewmaster, to gather quotes on Lethal Cupcake for an installment of Drank That Local Sh*t. As we popped a bottle of the sweet, chocolate-heavy porter, a covey of cupcakes penetrated our mouthholes and secreted globules of [I dunno] into the skin-encased recesses of our esophagi. We started to drift into the depths of our unconsciousi, initially discussing the genius of Clone High, but eventually settling into a 63-day discussion on streetmeat. We genuflected daily to the enigmatic power of tzatziki, a sauce capable of transforming an inedible, often unidentifiable meat into a lavish delicacy. Our worship immaculately spawned the birth of Niko Weisse, which we started brewing on June 3.

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Great South Bay started the process by intentionally souring a 30-barrel mash—malted wheat comprising half of the grist—with Lactobacillus delbrueckii. This bacteria produces carbon dioxide and lactic acid as a by-product of fermentation, the latter responsible for the brightly acidic and sour characteristics of a Berliner Weisse. After two days, allowing the wort to ferment to a desirable pH, I returned to the 39,000-square-foot brewery and hand-sliced cucumbers—100 pounds of cucumbers. Then I combusted into a monochromatic mess of streetmeat.

Great South Bay will host the release of Niko Weisse on June 28. Ελπίζουμε να έρθετε!

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Nikos Natsoulis wrote on June 30, 2014

Can’t wait to try this beer.
Καλή επιτυχία σας εύχομαι

Νίκος



Drank That Local Sh*t: BrickHouse Brewery & Restaurant The Maudness


Drank That Local Sh*t explores the nitty-gritty of Long Island-born beers consumed by Niko Krommydas—with assistance from their creators.

BrickHouse Brewery & Restaurant/The Maudness

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Style: Session Red IPA

ABV: 4.4%

Date of Birth: 06/05/14

Availability: Draft

Super Neat Beer Description Thoughts N’ Stuff

Piney. Caramel. Dry. A rough, snappy finish. Resiny. It’s bitter—perhaps too bitter—but still flavorful and different, as most in the hugely popular “session” sub-genre gush with fruitiness. The Maudness, however, is extremely piney. I enjoyed. I alluded to the transformation of BrickHouse in my latest column for Pulse, but I must reiterate: Paul Komsic and Arthur Zimmerman have resuscitated the brewpub, longtimingly offering a static menu of dated recipes, with relevancy and adventure. The Maudness is a beer with both.

Creator Story Time!

The Maudness has two distinct meanings. As an adjective, The Maudness is used to describe the organized chaos that becomes a unified vision under our general manager Maud Franklin. As a noun, The Maudness is our 18th anniversary beer, a sessionable but extremely hoppy red IPA.

When I first drove through Patchogue four years ago, BrickHouse caught my eye right away. I was always a fan of brewpubs and had just moved to Blue Point. I quickly became a regular, bringing my growlers back and forth, going to art shows and watching live music. There was an awesome scene happening in Patchogue—you could just feel the buzz. I was just getting into homebrewing at the time and hated my job, so I decided to fill out an application at BrickHouse. I figured I could maybe get my foot in the door on the kitchen side of things and learn about beer.

Well, I just hit my four-year mark here and looking back at Patchogue, what it was then, what it is now, is pretty amazing. Main Street is full of attractive businesses, more people want to come to town than can actually park, and it is forcing everyone to be at their best. But with just as much change in town, I feel like I have seen twice as much change at BrickHouse and Maud is a huge reason for that. She is actually hitting her eighth year here on our 18th birthday. One by one she has brought BrickHouse up to speed on so many different levels—especially beer.

In the last year, Arthur Zimmerman has came aboard as brewmaster and I got promoted to brewer, and together we have been able to really work on changing the perception of our beers. Trust me, I’ve heard it all and I don’t dispute the past. But Maud has put a lot of faith in us and let us just create and prove ourselves and it has worked out great so far. We used to have a set lineup of staples for years, but now we have been putting out a new beer almost every two weeks. We even started to distribute to places like Bubba’s Burritos Bar in Islip, Morrison’s in Plainview, and Relish in Kings Park. This is the first time our beer is being served across Long Island.


Brickhouse wouldn’t be what it is today if it wasn’t for Maud, that’s why we wanted to brew this beer, actually the 18th new recipe from Arthur and I, for her. When we were brainstorming, we knew we wanted to do an easy-drinking session IPA but we wanted to put a twist on it for Maud. We decided to go with a red-colored ale to pay tribute to her being Irish. We also wanted to make this beer very hoppy and resiny to pay tribute to her “hippy days,” so we decided on using Chinook, Columbus, and Centennial hops for bright, piney aromas. What we ended up with was a sessionable red IPA with just enough body to know you’re still drinking a real beer, but also more then enough hops to satisfy any hop-head on the longest of lawn mower days. [Paul Komsic, brewer at BrickHouse Brewery & Restaurant]

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