FAQs

I don’t see a bunch of NEIPAs. I don’t get it.

Yeah, so about that.

I live and work here in Jericho- within 20 minutes, you could hit Foam, Burlington Beer Company, 1st Republic, Stone Corral, Frost, Black Flannel, the Beverage Warehouse, or any Jolley gas station along rt. 15. Any of these places will have a world class selection of NE and Double IPAs.

I make two IPAs with some regularity (three if we’re counting the American Pale Ale) and other than that I don’t wander into hop territory all that often. I feel that there are so many quality places doing quality work in this area- and the world of beer styles is wide, varied, and infinitely exciting. I feel like my calling lies elsewhere.

I do brew these beers on a regular schedule, cause I’m not THAT oblivious, but sometimes they’re not in stock- for which you have my apologies, and I will gladly pour you a sample of something charming and new.

So, can I get some full pours here or what?

Short answer? YES!

Our taproom has been a place of constant and ongoing evolution since January of 2022, and we’ve been lucky enough to collect a couple more of the essential pieces over the summer. And one of those pieces? Our first class license.

We offer:

• Beer samples, half pours, full pours for onsite consumption!

• Tasting flights!

• Charming conversation!

• Four packs to go!

• Growler fills!

• Single can sales (so you can make your own mixed four pack if you’d like)!

What’s this “can condition” thing?

After fermentation, I move the beer to a cold room to sit for a little while- anywhere from 7 to 30 (or longer) days. At the end of this time, when the beer is ready, I move it into a mix tank with a little bit of sugar and yeast. I make sure it’s well mixed, and then I can it.

This extra bit of sugar (and yeast) triggers another mini-fermentation in the can, just enough to carbonate the beer. I find the mouthfeel to be a little smoother, a little softer- and it leaves me an opportunity to add a little extra something at the end of the process.

This is mostly driven by process- I am somewhat limited in the equipment/space I have- but now I kind of like it, so we’ll see what happens.

If you’re into comparison shopping, some of my beers are made at a different facility, under the thoughtful stewardship of Rutland Beer Works. These beers are force carbonated, meaning CO2 is forced into solution just before packaging. It’s a chance to see if you can tell the difference- and to be honest, I only can about 60% of the time.

Do you guys allow dogs?

Sorta? We have a 1st class kitchen, so we’re not allowed to have dogs in house- however, there is an outside area we have where pooches and their well behaved owners are absolutely welcome. If the weather is a little wonky (thanks a lot, 2023) please call ahead, and we’ll tell you what’s what.

This can seems pretty full.

I run a very manual operation over here- short of two pumps, I don’t have a lot that would be considered mechanical. So when I fill cans, it’s two at a time, and the fill is determined by a combination of eyeballing it, timing, and a scale that I use to weigh the cans after, to make sure there’s the right amount of beer in there.

Short-fills, the ones with not enough beer, are kept here at home. I save a couple for QC (if you can maintain the quality of a short fill, you’re doing ok for yourself), and I usually drink the rest.

Some of the cans do fill a little heavy. As long as it’s not ridiculous, I generally send these cans out into the world- you’re just getting a bit more for your hard earned dollar.