Coney Island Brewery

Valor Teytelman

November 30, 2019

Professor Goodlad


Coney Island Brewery

Coney Island, better known as “the playground of the world’, and its sister site, Coney Island brewery, where the playground of the world does its drinking, is quite warm and inviting. Conversations overheard in the bar area include previous mermaid parades, loving the fact that Coney Island was built on the history of the “freak show” and really trying to keep that feeling alive.

The tour of the brewery was led by the bartender, Keith, a longtime regular of the bar, that one day , to his surprise, was asked if he wanted to work at his favorite hangout. The brewing process is as follows: First, there are a selection of grain racks from honey rye to wheat. Once chosen, the grain goes through the miller to separate the husk from the grain, which imparts much of the flavor in the beer.  Grist, which is the byproduct of the milling process, is how flour is come by.  The grains are then mixed with hot water in a separate tank, to make Mash tun, better known as just “mash”. Then the wort, the sugar-rich substance which is like oatmeal in consistency, is filtered from the mash.

Hops, which is a cousin of the Marijuana plant and grows on something called a Bine, is then added in a separate tank. Hops are bitter by themselves but add balance to the sweetness from the sugary grain. Coney Island Brewery sources their hops from Ashbury Park, in Upstate New York, however many of their hops also come from a distributor in Connecticut. The beer is then kettled, and this is the step in the process where they add all adjunct (or additional) flavors- which may include juices, wood chips, and so on. It is then brought up to 212 degrees F, to get all the flavor out of the hops. The only thing missing out of the equation now is the addition of yeast, which would be killed at such a high temperature, so a radiator, which ironically does the opposite of what a normal radiator does, cools the beer down to 50 degrees F, so the yeast can multiply.

The addition of these adjuncts are what separate the market of beer consumption. “The craft segment consists of premium-priced beers that appeal to consumers who are more highly educated and affluent–not your typical “Saturday-night 6-pack” c-store shoppers. These consumers tend to switch brands and flavors within the craft beer segment, rather than developing a loyalty to one brand, perhaps an indicator that experimentation is a key motivator for the craft beer drinker. It’s the classic conundrum: Even though craft beers offer the retailer a much higher margin than most domestic premiums, the limited space of the average c-store does not allow for sufficient brands to suit the fancy of the beer switcher looking to try something else.” (3)

The beer then spends about 2 hours in a fermentation tank and is aptly named “baby beer” at this stage. This is because the beer still needs to go through the filtration system, though not all beers do, depending on whether the brewer wants to create a “hazy” beer or not. The beer is then transferred into Bright Tanks for conditioning. The beer is then ready to be racked, which they do by hand, kegged and tapped.


Boston Beers, which is owned by Sam Adams (known teasingly to the employees as “Uncle Sam” because they pay their bills) paved the way for the renovation of their new bar, acquired in 2013. The remnants of the old 50-person-limit bar is still haunting the newly renovated space through a 2’ by 1’ white spot on the floor where it used to sit. Boston Beers’ “2013 financial projection include[d] estimated brand investments attributable to existing Alchemy and Science projects of between $4 million and $6 million and capital investments of between $7 million and $10 million, which include the brand acquisition cost of the Coney Island Brewery.” (1) Boston Beers supplement some of Coney Island’s more popular beers (Mermaid IPA, Seas the Day IPL, and Tunnel of Love Watermelon Wheat) for commercial sales in a much larger brewery in Pennsylvania. Alan Newman, chief executive of Alchemy & Science and John Carpenter, A & S brewmaster “used a huge amount of watermelon juice in [Watermelon Wheat], and it was a challenge,” Mr. Carpenter says. “But we found a company that made a beautiful high-quality watermelon juice and found a way to concentrate it for use in brewing.”(2) The mildly bitter rind flavor “rounds out a wheat beer formulation made from malted and unmalted wheat.” (2)

I tasted 4 beers in their flight package- each around 3 dollars. From lightest to darkest, the “Barrel Aged Last Stop” was orange in appearance with a light lace, smelled of orange rinds and overripe apple, had a dry mouthfeel and a nitrous-bubble feel on the palate, and brought an incredibly high ABV content of 10.5%. Second, the “Blueberry Boo-liner”, was dark amber in appearance with a medium lace, smelled like a toilet, but had a tart, rounded, clean taste with low ABV, and was the most drinkable out of the group. Third, the “Boardwalker Black Lager” had a large lace and a light coffee appearance with the taste of mocha water and a dry, bitter but well-rounded taste and notes of cedarwood. The last beer was called “Half-Caked (Barrel-Aged)” and looked like Black Coffee, had barely any lace and smelled like liquorice and Yager Meister. It tasted better than it smelled, but was syrupy and not drinkable, in my opinion.



Source Citations:

  1. “Boston Beer Reports 3Q 2013 Results.” Entertainment Close-up9 Nov. 2013. Business Insights: Global. Web. 30 Nov. 2019.



  1. “Coney Island rolls out first seasonal beer.” Modern Brewery Age28 Apr. 2014: 1. Business Insights: Global. Web. 30 Nov. 2019.



  1. “Craft beers: the little segment that could. (ACNielsen Presents-Convenience Corner).” Beverage Aisle, 15 July 2003, p. 28. Gale Academic Onefile, Accessed 30 Nov. 2019.

    Flight package- from Right to left- Blueberry Booliner, Half caked, Boardwalker Black Lager and Last stop (barrel aged)

    The tasting room, decorated in a mermaid tile, featuring all their current craft beers.

    The racking station, where beers are racked by hand.

    the kettle- where they bring the beer up to 212 degrees F to get flavor out of the hops.

    Me and Keith, the bartender/tour guide chatting about co2 and other beer byproducts.

Retail Wine Shop Assignment – Adam Sliwka

The first ShelfTalker is Weingut Brand. It is a German white wine that is a blend of Sylvaner and Chardonnay

The first ShelfTalker is Weingut Brand. It is a German white wine that is a blend of Sylvaner and Chardonnay

The second picture represents a red wine from Spain. It made from Alicante Bouschet grapes and the vintage is 2017.

The third picture represents a wine from a region I did not know they were making wines. It is a 2017 Chardonnay that was produced in South Africa in a region called Western Cape.

The fourth picture represents the sparkling wine that is not from France. It is Gruet which was produced in United States in New Mexico in a region Albuquerque. It is a blend of Pinot Noir and Chardonnay.

The fifth picture represents a white wine that I purchased that day. It is a 2017 Pinot Blanc that was produced in Alsace, France. It was very refreshing wine, with lemon and green apples notes.

For the Wine Retail Shop Assignment I choose to go to Bottlerocket that is located at 5 W. 19th Street, New York, because it was close from where I was working that day. I went there on Friday, November 22nd around 8:30PM. The location was not hard to find as the store is on the corner.

As I enter the store, one lady that was giving out free samples of Tequila, she greeted me nicely and asked me if I wanted to try a sample of a tequila that they had discount on that night. Even though I went to the store looking for wines, I could not refuse a free sample. After that I went to look for wines. As I looked around I realized that this store is well organized and clean. After few seconds a manager of the store came up to me asking If I need any help.

I introduce myself and claimed that I’m a hospitality management student and that I have an assignment for my wine class. I asked him if he could help me by answering a few questions. He was happy to help so first he gave me a little tour around the store. First he showed me every shelf one by one, country by country. Every bottle of wine on the shelf had written description which I thought was amazing because even without any help you can find a wine that matches your preference. The store in general looks colorful, the big shelfs with wines categorized by country were located by the walls. On the middle of the store they had smaller shelfs with a wines but each shelf had different food pairings, such as one shelf was with wines that pairs well with pasta, other was for seafood, beef, Chinese takeout, poultry etc..

I wanted to purchase a wine for myself so I asked him for help. I explained him that I like dry white wine that is smooth to drink. Right away he pointed me to a 2017 Pinot Blanc that came from France, Alsace.

I would highly recommend this store to anyone who loves wines. This was the best wine store I have ever seen. The staff there was super friendly, the store was clean and everything had it’s own description which made my investigation much easier.



Champagne vs. Prosecco and more French Wine

I do not really love that the wines are being compared as they are only similar in that they are both sparkling wines. That said, this is a good way to learn about both. Please share your thoughts with the class about sparkling wine. Do you have a favorite?

Wine Folly Champagne/Prosecco

While you are at it, why not think about more sparkling wine Wine Folly French Sparklers

Expand Your Palate, One Circle at a Time

Different Types of Wine Infographic Chart

Which Path of Circles Will You Follow on Your Personal Exploration of Wine

As you expand your understanding of wine and the options you have take a look at this infogram from Wine Folly. Think about flavors you like and then choose some wines to taste between classes. Let me know what you tried and what you like and did not like. I will do the same!

Click here to view Wine Folly’s website.

Further Your Education and Credentials

If you are successful in this course consider taking one of the industries certifications.

Court of Master Sommelier: The Court of Master Sommeliers elevates the quality of beverage service throughout the hospitality industry with our peerless credentials. We expand the rich heritage of our organization through mentorship, rigorous preparation and examination. We chart the course for current and future Master Sommeliers worldwide.

Wine and Spirit Education Trust: WSET provides best-in-class education and qualifications to inspire and empower the world’s wine and spirits professionals and enthusiasts. We offer a comprehensive suite of qualifications covering wines, spirits and sake.

WSET qualifications are globally recognised as the international standard in wine and spirit knowledge. They are designed for those who are just starting out in their careers, as well as established professionals, and the many enthusiasts who have a passion for wines and spirits.

Society or Wine Educators: The Society of Wine Educators (SWE), founded in 1977, is a membership-based nonprofit organization (501c3) focused on providing wine and spirits education along with the conferral of several certifications. The Society is internationally recognized and its programs are highly regarded for both their quality and relevance to the industry.

Ajah Shann: Retail Wine Shop Assignment

This first picture is considered as the “Shelf Talker.” It is also their best selling wine, because customers love it, and it is cheap to purchase.

This second picture is the red wine from Spain. It is 60% Bobal, and 40% Cabernet Sauvignon. The vintage is 2018, and it contains 13.5% alcohol. The label in the front and back is mostly in spanish, but it was the Cabernet Sauvignon that interested me.

This third picture is the sparkling wine that is not from France. A lovely, rosy watermelon hue, dry and frothy, with deep delicious flavors of raspberry, orange rind, and herbs. It is from Spain, and it contains 12% alcohol.

This fourth picture is the red wine from a region i did not know that made wine. The design of the label drew my attention with its color, font style, and the flower. It is a 100% Syrah wine, and it contains 12.5% alcohol. The vintage is 2018.

I went to Chamber Street Wines, which is located at 148 Chamber Street, New York, NY 10007. I chose this retail store because it is near to the place I was going to work at that day. Unfortunately I was unable to call in advance to schedule a meeting with a manager or a store employee, due to the lack of free time I had before, and if I am being honest with you, I was procrastinating on picking a retail store to do this assignment. I went on Saturday November 16th 2019, at around 2:15pm after work. The place was not hard to find. I would say that my experience there was great. I did not get any hostile attitudes or behaviors from any employees of the store.

As I enter the store, I saw it was filled with bottles and bottles of wines. At first I felt like the few employees there would not have been able to help me because of the limited time, but it was not so. It was kind of busy on that day and time, with customers asking for help to purchase wines. Unfortunately, I was just a student who came to visit for my assignment, and I am under the age to legally purchase alcohol. The store was medium in size, and it felt like there was not much space to fully move around through the aisles, with the hundreds of wine they had. I was being super careful with how I was walking and picking up the wines, feeling nervous that I would end up dropping a bottle on the floor, having the glass shatter to pieces and wine all on the floor.

First I spoke with a woman and explained to her that I am a student of New York City College of Technology, who is taking a Wine class this semester. I am required to take pictures and ask an employee questions for an assignment. She said it was okay to do so and she was happy to help. Then I asked her if where are the shelf talker, and she stated that since the store isn’t that big to officially have one. Therefore, theirs were shown with a laminated paper detailing the wines in a box. But then customers came in and asked for her assistance to purchase wines, so she told to give her a few minutes before she continues helping me out. I started walking around, wondering and trying to figure out what was what to get the rest of pictures I needed. I asked the employees who was shacking and packing, but they did not have any knowledge. Then a very welcoming employee called Ben Fletcher came up to me and asked if I needed assistance. I told him the same thing I told the woman, and he showed to the wines to get my pictures, which he gave a few minutes to analyze on my own. Then came back to me to answer my questions, when there were a few customers left in the store.

He grew up in Virginia, and been living in New York for four years now. He said that it really likes it here. Although he mostly studied geography and history, he figured that there was a way to have that work into this business. There was also something that grab him to work with wines, besides being passionate about importing them, and wanting to focus on Spanish wines. But he had done wine education in 2015, which prepared him for a test called WSET, and thought it was a great way to start in this business. The best part of his job is getting to be around intelligent workers in learning something every day, and the customers that are excited to purchase the wines. The worst part of his job is working six days a week, especially on holidays, which are the really crazy and busy times. But he said that once you are totally committed, then you can get through it.