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Nano Cask Fest 2014

Tuesday, 10 December 2013

We will be holding our annual Long Island Nano Cask Fest on the 25th of January 2014 from 1:00 PM to 5:00 PM. The event will be held at the NSBOA Club House at 55 Clubhouse Drive in Rocky Point. Tickets are SOLD OUT.

If possible, please print your Paypal confirmation email and bring it with you as that will serve as your ticket.

Garden of Eve Oktoberfest

Monday, 14 Oktober 2013

We are slowly building up our stock of beers. Today we kegged a fresh batch of Hefeweizen, the bulk of which will head out with us to the Garden of Eve's Oktoberfest to be held on Saturday and Sunday, 19 & 20 Oktober. Between the Harvest Fest at the Rocky Point Farmers Market and the Garden of Eve Garlic Fest last month, we sold out of most of our reserve stock of beers. But don't worry! We'll have plenty of our new batch of Hefeweizen and another batch of our Oktoberfest ready for the weekend. We'll also bring the two last kegs of Harvest Fest Ale. See y'all at the Garden of Eve. And we do plan to be at the Rocky Point Farmers Market this Sunday as well as at the Garden of Eve.

Oktoberfest

Tuesday, 1 Oktober 2013

RPAB will be participating in the Oktoberfest at the Garden of Eve. Admission just $3 per person, children under 6 free. WHEN: 10 am to 5 pm, Saturday October 19 & Sunday October 20, 2013. WHERE: Garden of Eve Organic Farm & Market, 4558 Sound Avenue, Riverhead, located at the intersection of Northville Turnpike(Rt 43) and Sound Avenue.

Nano Dudes: The Nanobrewers of Rocky Point by Gavin Stern on Vimeo.

Craft beer isn’t just a mildly intoxicating beverage --- it isn’t just a product to be sold for money. Craft beer is food; it nourishes the body, and the soul. Craft breweries have to be small. Smallness is essential to maintaining the human contact with the food. Large-scale industrial manufacturing of food and all the packaging that goes with that system severs the connection between nature and humans. This isn’t just some mystical credo propped up by a neo-localist ideology --- you can taste it. Food from a small farm, close to your home, tastes better than “industrial food.” Anyone who’s part of a CSA knows this, experiences viscerally, with the senses: not just the taste, but the look and the aroma. It’s the same with the liquid food: beer. When humans make something with their hands, they imprint themselves on what they make --- soul, humanity, beauty, connection. Machines can’t impart what the body needs.

Take your Pils

Monday, 3 June 2013

Today we are releasing a new summer version of our Pils. You'll get the same great Pilsner flavor that you'd expect from this signature beer, but we think you'll find this just a tad lighter in body and (if possible) more thirst quenching. We suggest you do some heavy duty yard work and then cool off with a half-liter of this Pils and you'll see what we're talking about.

And we'd like to well a new pub to our growing community of places serving RPAB on tap: ONE MAIN in Babylon (1 West Main St. Babylon, NY). They are currently serving our Hefeweizen.

Think Local

Friday, 19 April 2013

Today, we made another batch of our Belgian Wheat beer. Our yeast blend is developing and changing, so this version is less Wit-like than the previous and some of the Trippel and Saison flavors are starting to come to the front. We are very pleased with this Belgian Wheat and hope you'll like it also. In fact, we'd like to challenge you to give this beer a try. Presently it's on tap at Crazy Beans (Miller Place) and Kreators (Mt Sinai). Go to one of these fine (friendly) places and order a pint of our Belgian Wheat. By that simple act you'll be making the North Shore a more interesting place to live. Let me explain.

The choices we make about where to spend our money is important. By choosing to go to a locally owned business to purchase a locally made product, you are investing in your community. RPAB is owned and operated by three guys that live (and play) in Rocky Point. You'll only find our beer in places that are locally owned. That means that the money you spend on RPAB beer stays in this community. Next time you think about ordering a multi-million dollar brand at one of those national chains, think about where your money will end up. Give our beer a try. We think you'll like it. But if you don't, that's alright. At least you will have given it a try, and that's all we ask.

If you are interested in reading more about your local options here on Long Island's North Shore, check out Donavan's Think Local page on the Miller Place - Rocky Point Patch. Cheers!

Rocky Point Farmers Market

Saturday, 13 April 2013

The Rocky Point Farmers Market will be starting back up next month and your favorite local brewery will there each week to serve you fresh locally brewed beer made with local ingredients. We'll be brewing a variety of beers over the summer so you'll have a selection of seasonal offerings, plus some old favorites like the RPAB Hefeweizen and Pilsner. Check back here for details about the Farmers Market.

New Batch of Calypso Red Saison Ready

Friday, 12 April 2013

Today we kegged a batch of Calypso Red Saison and brewed another one.

Kreators in Mount Sinai

Thursday, 11 April 2013

A big congratulations to our friend Kenny who has just acquired the Mount Sinai bar formerly known as Ric Jamison's. Kenny is changing the location's name to Kreators and will be offering draft beer. Kreators will be open today, pouring three different kind of RPAB. Drop in, say hi. Have a pint of RPAB (or two). We're excited to have another craft beer destination here on the North Shore. Kreators is located at 342 Route 25A in Mount Sinai (south side of the road).

Beerspotting

Friday, 5 April 2013

Look for our beer at these fine locations:

Maibock, Belgian Wheat, and new Pils

Monday, 1 April 2013

Our Maibock is crafted in the style of the great German-style Maibocks that we love to drink. As the name might suggest, this bock beer is traditionally ready for Spring celebrations during the month of May. Bock beers usually have a little more flavor and a little more alcohol than your regular everyday drinking beer. We've decided to give this beer more hop character which is why we've called this bock "Edel-Hell". Edel means noble, which is the sort of hop with used (in this case German Hallertauer hops). Hell is just a scary word for "light in color." (22 IBU, 7.8% ABV)

With the arrival of spring, we thought we'd mark the occasion with the introduction of a new beer to our lineup: our Belgian Wheat. We're not calling it a Wit because we haven't used any orange peel or coriander in the recipe. However, we've designed this wheat beer to be an hybrid of Beligan-style Wit and a Saison. Our aim was to produce a dry, light, refreshing beer. We think we've succeeded. We've used a blend of Belgian yeasts to give this beer all those wonderful flavors you would expect in a Belgian-style beer and we balanced those with a dose of noble hops. We don't think anyone else has ever made a Belgian-style beer quite like this. We hope you like it. We certainly do!

Our new batch of Pilsner is sublime. If you haven't had our Pilsner yet, you are in for a treat. If you know our Pilsner, you'll recognize this, but this time we've used Mittelfreuh hops. It's delicious. It's crisp. It's something you won't want to stop drinking.

We have plenty of beer in stock at the moment, so if our beers are not on tap at a pub near you, speak up and we'll get some out your way. Cheers!

Cimarron

Wednesday, 27 February 2013

Even though this is the "slow season" for beer sales, we've been busy down at the brewery working on some new beers that we are excited to share with you, our friends. Our latest creation we call Cimarron. Most breweries make a hoppy Pale Ale or an India Pale Ale. We get a lot of requests for hoppy beers, so we decided to invent our own, something we call a Western Red Ale. We call ours Cimarron after the reddish river that runs through central Oklahoma (the place I call home). What you should expect from Cimarron is a balance of rich malt flavor and American hoppiness. We recommend you drink Cimarron while wearing a cowboy hat.

Like most of our projects, Cimarron is a work-in-progress. We have the deep, reddish color, and the malt character we like, but we aren't quiet settled on the hops. After this hop growing season we hope to experiment with a variety of American-grown hops to see what y'all like best. We hope you'll try each one of our versions of Cimarron and let us know which one you like best. This coming Friday, the 1st of March, we'll tap a firkin of cask conditioned Cimarron for your enjoyment at DEKS in Rocky Point at 6pm.

Perhaps you've already encountered our Altbier (alt.bier) on your beer travels. We had the pleasure of enjoying a few pints over at CrazyBeans while we were hard at work coming up with the recipe for a new Belgian-style beer we're going to debut this spring. Alt.bier is a working person's session beer. At just under 5% ABV, it's not going to hit you too hard. But despite the lightness in alcohol, there's still plenty of flavor.

Our Altbier is done in the traditional German style, amber, smooth, and thirst quenching. "Alt" means "old" but here refers to the "old method of brewing" before lager yeasts were isolated and use preferentially. This German beer is fermented with an ale yeast, but at not too high a temperature. From this beer you'll get the clean crispness of a lager and the pleasant fruity notes of an ale. The best of both worlds.

Cheers!
Donavan (on behalf of the RPAB Three)

alt.bier and Cimarron

Friday, 8 January 2013

Mike and I have been working a new beer. Since RPAB started I've been wanting to brew a Red Ale called Cimarron. Today, we made a batch of something that could become Cimarron. It's like a rough draft and we'll be working on it over the next few months to perfect our new Red Ale named after a river that runs through my home state. For this rough draft of Cimarron we use Cascade hops. I think I'd prefer Centennial ultimately. "C"-hops are necessary in a beer called Cimarron.

While we were brewing Cimarron, we kegged a batch of our new Alt beer. We're calling it alt.bier. It's an easy drinking session beer with a significant malt character. Think German-style ale. It's got that big German maltiness, balanced to the bitter-side with Hallertauer hops. Deep amber goodness. We've got ten kegs of it. Coming to a fine pub near you.

Cheers!
Donavan (on behalf of the RPAB Three)

What's New

Saturday, 5 January 2013

I just got back from making some deliveries and I'm having a glass of our new batch of Doppelbock. When I go on deliveries I like to bring a flip-top bottle filled with whatever it is I'm delivering that way the bartender / bar owner will get the first experience of just how good our beer is. I took a keg of the Doppelbock out to the North Fork Tasting Room and it should be on soon.

Village Beverage in Wading River still pouring our Doppelschwarz. And when that kicks, our new Winter "Warmer" ESB will go on. And DEKS (Rocky Point) is still pouring our Vienna Lager.

My other passion is coffee. So I was really happy when CrazyBeans opened up in Miller Place (just east of Stop & Shop). Not only will you find some tasty bean juice, Callie Brennan the owner of CrazyBeans, has two taps pouring amazing beer. In addition to that she has a selection of bottles and cans. Since CrazyBeans opened RPAB and Port Jeff have been a constant presence on the taps there. CrazyBeans is a really cool place to hang out, relax, read a book, play some games, have a conversation, and you can even drink RPAB there.

As you've probably noticed from the graphic above, the Fourth Annual Nano Cask Fest is going to be held at the North Shore Beach Owners Club House in Rocky Point on the 26th of January. That's a Saturday, by the way. This year the "Nano" in the title refers to the size of the crowd you'll find rather than the size of the brewery. We're limiting ticket sales to just about 150 people, and once the tickets are gone we aren't selling any more. So don't wait. And this year we have quite a list of breweries participating. Look for a bunch of great, locally brewed beers available. Plus, this year we're running a Farmer's Market before the festival, so you'll be able to get some veg and fill a growler or two of beer to go if you want.

If you can't wait for the Cask Fest, we're doing a tap take over at Spuyten Duyvil in Brooklyn (Williamsburg) on Sunday, 13 January 2013. So all you Brooklyners should come on out and try some RPAB. We're bringing a keg of our Special Batch #1 which is a sour-ish Belgian Red fermented with a dose of lactobacillus to give it that characteristic sour-beer flavor.

Cheers!
Donavan (on behalf of the RPAB Three)

What's New

Saturday, 21 July 2012

We delivered our first kegs of beer, a hefeweizen, to DEKS American Restaurant and Thrifty Beverage in Rocky Point on 6 July 2012. Since then we’ve managed to keep both places supplied with that beer. We thought that keeping two taps flowing in Rocky Point would be relatively easy, but Rocky Point must be thirsty for RPAB. We’ve sold out every batch of hefeweizen we’ve brewed! Of course, we’re brewing in small (50 gallon) batches, but keeping it small (while it means a lot of work for us) keeps the beer tasting great.

Our plan is to keep the hefeweizen flowing throughout the summer, but that won’t be our only beer. Next Friday, the 27th of July, we are having a “Grand Opening” party at DEKS American Restaurant (on Main Street in Rocky Point). At that party we’ll be releasing three new beers: two lagers and an ale.

Our Summer Lager is a wheat beer (not as wheaty as the hefeweizen though). The recipe is based on our pilsner, but we’ve added some darker malts and wheat to give it a complex maltiness. And we’ve put in just enough hops to impart a crisp fruity bite.

The other lager is something we’re calling a Doppel Schwarz, a made up name that we hope conveys what we were trying to achieve: we took our schwarzbier recipe and made it roastier and toastier. We’re calling it “Midnight.” If you are fan of dark beers, we hope this will be your new favorite.

Our new ale is a saison-style beer. Saison is a name that covers a wide range of the flavor spectrum, but it’s traditional Belgian farmhouse-style which should be crisp, spicy, and thirst-quenching. The style used to be a very low alcohol content brew since it was something that fieldworkers would drink during the day while they were working to keep themselves hydrated. Most modern interpretations have turned the saison style into a more alcoholic brew. We’ve split the difference. The alcohol content of ours in around 5% ABV. Sometimes we call this beer our “Session Saison.”

The “Grand Opening” party starts at 7pm at DEKS. In addition to the beer, we’ll have glassware (glasses and growlers) and tee-shirts available for sale. You’ll be able to get your growler filled to go. Also, copies of Donavan’s books, the Long Island Beer Guide (2nd Edition) and A Year in Beer (a “beer novel”) will be available for purchase.

We hope to see you there!

Cheers!
The RPAB Three