Brewery Visit

Five Boroughs

I feel like I got the complete industry hookup when it came to my visit at Five Boroughs Brewery. Looking for a location for my brewery visit was harder than expected. Every place I looked up didn’t respond or didn’t give tours. I really wanted to stray away from all the other locations my classmates were going. No professor wants to read papers on the same place even if experiences did differ. I had to do an interview for my marketing class. I interviewed my restaurants general manager who in the interview was telling my about a distributor who she was having delivery issues with but she loved the team and the quality of the beer. She said she really loved the fact that they were brewed locally but for some reason my job location is hard to fit into the delivery schedule. I then in turned asked if they did tours. She said they have an industry night and sometimes gives tours but she could ask the team if and when the next industry day was. Shortly after me interview I received confirmation that I was able to tour the brewery and receive a free tour and tasting.

Entering the Five Boroughs taproom it felt fresh and new. I introduced myself to Brian who introduced himself as one of teams of sales department. He gave a short history on the company. He said that Blake Tomnitz and Kevin O’Donnell started five boroughs in their college dorm room. They expanded after a few years and in 2017 opened United NYC by Beer. Which quickly turned to the catchier Five Boroughs connecting to the fact that this is a beer from New York by New Yorkers. Not only is the company a New York City based but the grains, hops and yeast all come from various farms across the state of NY. He said that we were going to go through a quick tasting; which lasted two hours as he discussed the process of each beer. There were beers on the menu that collaborate with other breweries and NY based companies like All Wise that has a bee farm (Tremblay Apiary) located in Williamsburg, NY. Five boroughs sales their staple beers that are sold year round are the Tiny Juicy which has hints of citrus fruits, the IPA which had a Smokey flavor, and the Gridlock which is similar to the tiny juicy with more if a prominent bold citrus flavor with a little bit of heat towards the end. Throughout the year they collaborate with several companies like the Tremblay Apiary, or Heatonist Hot sauce to make their winter stout

Our tour started a peek inside of the inspection room where all the beer is inspected my qualified taste testers or new beer flavors are created then we went inside the beer walk-in where all the kegs and cans are located waiting to be delivered. We walked through the process that it takes to make beer from starting in the brew house, where the barley and others grains are milled together until grains are fine so the sugars are released. this is called he grist. Then milled grains are transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. This process turns the starch into sugar. The wort liquid as it is called is then transferred to the Boiler/kettle where it is brought to a controlled boil before the hops are added. The hops are added as preservative. The spent grains are then transferred to rolling carts where they transferred by other company who turns it into animal feed or compose.  After the wort is finished boiling, the wort is transferred by hoses to the CO2 tanks to be distilled. Depending on the type of beer being made depends on how long the beer stays in fermentation. If it is a larger it is 28 days to ferment in low 45f-65f temperature, or an Ale which only takes 14 days to ferment on a higher temperature of 75f-95f.  throughout the fermentation the CO2 is released is buckets. Brian said that if we pull the hose out and air gets into the tank it could ruin the whole batch of beer. After the tour of the brewery we took a few short steps to the canning section where all the cans of finished brewed beer gets put into the cans and then labeled.  nest to the canning station there wine barrels. Brian said they use the wine barells to make all the sour beers. Then those cans and kegs get transferred to the walk-in waiting to get picked up for delivery. Overall the experience was informative and I would visit the five boroughs tap house again for a night out. I would definitely go to another industry day to taste and give opinions on the new collaborations and flavors.

Tap Room Menu

beer tasted

Barley before milling

miller

Mash Tun and  Boiler

CO2 tanks

original brew station

adjunct beer (honey wise)

inspection room

spent grains

Canning

Barrels for sour

For my Visit assignment, I decided to go to a distillery. The distillery I visit is The King’s County Distillery. It is located in Brooklyn, NY in the Brooklyn Navy Yard. It is New York’s oldest, largest, and premier whiskey distillery. This place was founded in 2010. It is known for its handmade moonshine, bourbon, and other whiskeys. The grain used to make their product is corn from the New York area. They use traditional and old distilling techniques along with traditional equipment to make their unique products. They have won awards like the “Distillery of the year 2016.” 

The process used to make the products at the Kings County Distillery

The products that come from this facility are mashed, fermented, distilled, and aged in their location then sound onsite in their waiting bar area. This facility used pot stills for their production.

The first distillation process

The mashing process done in this machine is not that of mashing like potatoes but extracting the juices and sugar from the corn. 

The fermentation process for this is done in large wooden barrels or crates. The yeast is poured on top of the juices and then after the yeast is poured on it is automatically a spirit. It just has to continue to ferment until that process is over. 

The final step before the whiskey is tasted and transported to bottles to age

Charred oak barrels for aging the whiskey. The barrels are made from English wood and only new barrels are used for aging

The second distillation process help takes off this blue substance that is left in the liquor after it is mashed and goes through the first distillation process. This is also when some of the congeners were removed. 

The oak barrels along with aging help give the product its distinct color and enhances the aromas. 

From this facility, the product is 80% corn and 20% English barley. It goes through a 2 step distillation then aged in new charred oak barrels, never used barrels. New barrels are used over old barrels to prevent the flavors of old products interfering with the brand new product. The aromas and taste of the products are strong with rich caramel, spices of the holidays, vanilla, and the oak of the barrel. Some have hints of corn. 

A picture of one of their awards and a cabinet filled with their handmade whiskey

During the end of the tour, we were given a variety of whiskey to taste. We first started with a clear product of whiskey before it is put into barrels to age. This meant there were no flavors to it but the corn it was mashed from. The two year and four-year options had a different taste as in more of the oak-like and caramel feel. We were also given chocolate whiskey which tasted like a rich dark chocolate bar. Along with a holiday spice smelling whiskey that tasted like nutmeg and cinnamon. None of them was my favorite because I guess I am not a fan of whiskey. 

We have a hidden gem in Brooklyn. The Red Hook Winery is where I visited for my winery project. It was founded in 2008 by Mark Snyder. There are three winemakers, Christopher Nicolson, Robert Foley, and Abe Schoener. All three of them create different types of wine. The winemakers have their own stamp on bottles as their signature.

tasting room/counter

I went with Anna on a Wednesday afternoon. We learned so much information in only 1.5 hours. We learned that the grapes are all purchased in New York State, like near the Finger Lakes. The North Fork of Long Island is also very popular.

Map of Long Island

Once we walked in, we got greeted and given a glass of white wine. We were examining a map of Long Island where they import some of their grapes. After asking a few questions about the origin of Red Hook Winery, we were going to start the barrel tour. We brought our glasses inside with us to taste straight out of the barrels. After entering through those black doors, we saw where the magic happens.

Magical barrel room

There were so many barrels, machinery, bottling machine, and a storage room full of fermenting wines. Each barrel had masking tape marked with what type of grape, year, and who was the winemaker. We got to see a giant bladder press out some orange wine. As we go more deep inside, we learned that employees would crush grapes manually, like those old ladies back them. We all think it’s fun and cool, but Collin disagrees. He stated that it was cold and uncomfortable, but the job needs to be done.

Bottling machine

We got the try 3-5 days fermenting grapes. It was crazy how there was carbon dioxide, and we felt the bubbling tingly sensation on our tongues. Then, we walked into the 2^nd fermentation barrel room. Our tour guide opened 3 barrels to let us try! This was such a cool experience. We tasted all reds: 2016, 2017 Cabernet Sauvignon and a 2017 Merlot. They tasted so smooth, and the oak aromas were very present.

Tasting out of barrels

After seeing all the barrels, we went back out to the tasting room. That’s where we tasted 4 reds and 4 whites. We tried a 2013 Chardonnay, 2017 “Storm Master”, 2014 Chardonnay, and 2016 Gefion. All these white wines were from Long Island and made by different winemakers. We tasted all the fresh crisp flavors, some coconut, vanilla, caramel, and even apricot fruits. For the Reds, we had a 2015 Merlot, 2017 Cabernet Franc, 2017 Syrah, and 2012 “League of the Storm”. The Cabernet Franc is from the Finger Lakes and everything else was from Long Island. Reds had more of a smokey, oaky flavor, with green olives, red juicy fruits, and they were all medium to full body.

2013 Chardonnay, Storm Master, 2014 Chardonnay, 2016 Gefion

It was such an honor to visit The Red Hook Winery. It was amazing to see all the behind the scenes, and we got to meet Christopher! My mission would be going to an actual vineyard in Long Island or Upstate in the future.

Me, Christopher, Anna

Citations:

The Red Hook Winery, Wine Region, https://www.redhookwinery.com/about.

The winery that I will be talking about in this paper is Red Hook Winery in Brooklyn. I went there on the 14th of November around the afternoon. It was my first time experiencing winery and see the things that I’ve been studying in class. It was a fantastic tour of Red Hook Winery, and I enjoyed their wines. When I first entered the winery, I got a greeting from the staff and a welcome drink to start. The very first wine I had is Sauvignon Blanc (2016), from Marcari vineyard, North Fork of Long Island. It was terrific, and I loved it. It was not too dry, light, and aromatic to me. The staff mentioned that this wine has produced and bottled under the direction of Robert Foley as we know that Foley is the famous guy from Napa Valley, California, that creating an unusual and expensive wine. We got to talk a little bit about the grapes that they use to produce the wines and places that they purchase the grapes. Red Hook Winery seems to carry many grapes from the vineyard of North Fork of Long Island, then Finger Lakes. I asked the staff about the American viticultural area, but he seemed not to know much about it. He just mentioned that it is an officially recognized wine region in the USA, and all the grapes they have are from the AVA’s areas. 

According to Red Hook Winery, “The North Fork of Long Island is dominated by the sea, in every sense. The growing region situated on a narrow “fork” of sea-level land that is sandwiched between the Great Peconic Bay on one side and by the full Peconic Sound on the other. Geologically, the North Fork is a glacial moraine and is composed almost entirely of well-drained sandy loam. Winters on the North Fork are cold but moderated by the surrounding water. Summers, on the other hand, can be hot and exceedingly humid. Humidity, rather than heat or cold, is the most significant challenge posed to winegrowers on the North Fork of Long Island.”

Additional, “The Finger Lakes are characterized by both the lakes for which the region is named and the cold weather that governs the region in winter. The region is situated in west-central New York; the first successful planting of European grape varietals was in 1959 by a Ukrainian botanist named Konstantin Frank. Viticulture is gathered around the steep edges of the four largest lakes. The water moderates the bitter winters and in the autumn helps capture warmth to extend the ripening season. Geologically, the Finger Lakes are dominated by highly fossiliferous sedimentary rock. Glaciation has created a dramatic up churning (& depositing) of diverse rock formations and has left impressively diverse soils in its wake. Racy acidity and keenly defined edges are characteristic of wines grown on the Finger Lakes.”

The tour began after we finished the drink. We walked inside the winery to explore the vitrification, and the first thing I saw was the big machines, many oak tanks, and the tons of dry grapes. The moment we entered the winery, there was a guy who’s cleaning up the machine. He was just finished pressing the grapes, and he let me touch the dry grapes that left out. Also, he opened the big oak tank to show the way they do the maceration. Then, he began talking about the steps of making the wine. We now entered the oak aging area or fermentation room, it was a big room filled with the oak tanks that imported from France. On each tank, there is a tape that has the name of a person who produces the wine, the region, the grape variety, and the vintage year on it. We tasted three wines that haven’t finished on the process of fermentation. The first thing that I noticed is the color of the wine is not normal; it’s light and muddy, which means it is not ready to be served. Second, the taste is strange and a little weird. And the last is I don’t smell any aroma of the wine, and it has only a little bit. 

Before the tour comes to an end, we got to taste eight more wines. There were four white and four red. The first white was Sauvignon Blanc (2016), from Marcari vineyard, North Fork of Long Island. The second white was Chardonnay (2012), from Gristina vineyard, North Fork of Long Island. The third white was Chardonnay Reserve (2012), from Mattebella vineyard, North Fork of Long Island. The fourth white was Sauvignon Blanc Reserve, or they called orange wine (2013), from Jamesport vineyard, North Fork of Long Island. The first red wine was Pebbles on the Shore (2013). It is a combination of Cabernet Franc and Merlot. It’s from Jamesport vineyard, North Fork of Long Island. The second red was Merlot (2015), from Macari vineyard, North Fork of Long Island. The third red was Petit Verdot (2014), from Rielly, North Fork of Long Island. This wine, Petit Verdot, is the only wine made from 100% of Petit Verdot. The last red wine was Cabernet Sauvignon (2014), Macari vineyard, North Fork of Long Island.

Most of the wines smell, taste, and look familiar, but the one that I get the most excited about is the orange wine or sauvignon blanc reserve. The sight part, the color is deep golden yellow because it’s darker than Chardonnay and regular Sauvignon Blanc. The wine is clear, I can see through it. The aroma is quite softer than usual Sauvignon Blanc. It smells clean, fresh, and orange aroma. The fruits that I am getting on my nose are jackfruits, green apple, orange skin, and a little bit of hazelnut. The intensity of the wine would be medium-high, and there’s no evidence of gas, no spice, and no flowers. On the palate, it is a dry, sour wine and has a tannin like red wine. I would love to pair this wine with Thai curry dishes at home, and the price of this wine is $60. It is a little high, but it’s worth it. I even got it one for myself. 

The experience of visiting the winery is impressive. I can see many things that we’ve been studying in class in reality, and I also understand what they are talking about during the tour about wine production. I never thought that I would love and pay this much attention to wines, but it is a good thing that I know now, and I can explain to my friends about wine stuff. However, this class might be over, but I will continue to study wine and enjoy drinking it forever. 

Me, enjoy tasting the wines at Red Hook Winery.

The guy showed the maceration process. He stirs the wine and the grape together to let them mixed well.

Me and my tour guide.

The map of the region in New York State that the Red Hook winery has bought the grapes from.

My experience of tasting eight wines. Four whites and four reds. Started from the left to the right, Sauvignon Blanc (2016), Chardonnay (2012), Chardonnay Reserve (2012), Sauvignon Blanc Reserve, Pebbles on the Shore (2013) (a combination of Cabernet Franc and Merlot), Merlot (2015), Petit Verdot (2014), Cabernet Sauvignon (2014).

Reference

The Red Hook Winery, Wine Region,

https://www.redhookwinery.com

References

About. (n.d.). Retrieved from http://kingscountydistillery.com/about/.

The Kings County Distillery Guide to Urban Moonshining. (n.d.). Retrieved from https://www.google.com/books/edition/The_Kings_County_Distillery_Guide_to_Urb/4TOkAQAAQBAJ?hl=en&gbpv=1&printsec=frontcover.

This is the entrance of the Brooklyn Navy Yard where the Kings County Distillery tasting room is.

This is the room where most of the production and distilling is done.

This is where the whiskey is aged in charred new oak barrels.

This is the counter in the tasting room with our tour guide Lisa.

This is some of the stuff the Kings County Distillery are selling such as shirts and whiskey gift box sets.

Wall of experiments

Award winners

Progression from 1 day of aging to 2.5 years

This is part of the first batch of un-aged whiskey that was distilled in New York City since the end of prohibition.

When someone is thinking about a winery, usually there’s an image of a vineyard accompanying the thought. Rows of vines, sprawled across the field with hills overlooking the horizon. Red Hook Winery, located in Brooklyn, New York, tells a different story. They are the only winery in the metropolitan area. As a result, they acquire their ingredients from outside sources due to the inability to grow their own.

Red Hook Winery was founded in 2008 by Mark Snyder, with the goal of using and highlighting quality vineyards of New York, running from North Fork Long Island all the way upstate to the Finger Lakes. Everyone knows about Californian wines, Napa and Sonoma Valley- but New York? Sure, there are a few AVAs out there, but there isn’t a solid reputation or style of wine when asked about New York wines. Through different acquisitions and innovative processes, Red Hook Winery is changing that.

Red Hook Winery is considered a négociant; all of the grapes they use are obtained from grape growers around the state. Trips are made as often as needed, or they have it shipped to them. The grapes are stored on premise, or at the warehouse in New Jersey. Viticultural and vinification practices aren’t a concern; they want to showcase each vineyard’s attributes. Grape varieties are abundant, since they are sourced from many places. Many bottles are made from Cabernet Franc, Riesling, Sauvignon Blanc, and so on. Pinot Noir is a tricky one; because of the humidity in Long Island, it’s very hard to grow. It’s not as difficult in the Finger Lakes, however, because of the sparsity, seldom do they sell that variety when they have it.

There are three winemakers at Red Hook; Christopher Nicolson, Abraham “Abe” Schoener, and Robert “Bob” Foley. Each winemaker has their own unique history in the industry and cultivates their own styles in their wines. Chris focuses a lot on the process of making wine, to bring out the characteristics of the grapes relative to the time and place it’s from. Abe and Bob have a more philosophical approach to their work: low intervention, no new wood, minimal sulfite addition. It’s amazing how they can all use the same grape variety from the same source yet produce such different styles of wine.

When first entering the winery, you see a shelf featuring staff picks of the week and one with bottles for purchasing. Towards the left side is a cozy seating area for those who want to sit and enjoy. On the right is the bar that stretches on the side all the way to the back. Against the back wall you can see the barrel room, and a door leading to the winery. The back room is where all the magic happens; destemming, pressing, fermenting, and bottling. Most of their equipment are mobile, due to the amount of space they have. Planted against the wall are stainless steel tanks; these are used when they want a more pure and clean wine. The other space in the back is the barrel room; all the wines are stored here. The barrels are reused as often possible, and most of them are French neutral medium toast, helping in the malolactic fermentation for a more rounded, elegant and natural finish.

The winery room itself is nothing special. If I may say, it looks a little underwhelming. However, the production from that room is something else. When I did the tastings, each winemaker’s wine was so different; it’s hard to say that a Sauvignon Blanc from Chris is similar to Abe’s or Bob’s. What this place is doing is distinct; localizing ingredients, showcasing terroirs from different areas in New York in their works. Their wines are less costly than others, but with the quality you’d get from other regions. Soon, New York wines will be recognized at a different, more elevated level, and Red Hook Winery is one of the firsts to help achieve that mission.

References:

For this assignment I decided to visit a winery called “Make Wine with Us” in New Jersey.  The person who assisted me was Mr. John who is the owner of this winery. He has been in this business for about 10 years after he took it from his father.  My visit lasted around 35 minutes. Even though they were busy, all the staff were really amazing, friendly and patient. I really recommend this place to all my classmates. 

Make Wine with Us is a winery where you can make your own wine, they don’t sell wine to any retail store.  They make profit out of all of wines that they make for their customers. In addition, Make Wine with Us offers you the opportunity to experience the ancient process of winemaking through fun filled, and hands on classes. 

During my visit to this winery Mr. John explained me the process on how they make wine. The first thing that he does is select what type of grape he is going to use to make the wine, according to him to be able to make wine it has to be 750 pounds of grapes.  They also buy their grapes from retails from different places such as: California, South Africa, and Chile.

Every barrel represents a customer.  The person in this picture is a worker.   At that moment he was moving some of the barrels where the fermentation was made to the other side of the room.  Also, there were some customers that were waiting for their barrels to get down so they can taste their own wine and see if it was ready to buy it.

This winery can store more than 100 barrels of wine. Some of the wines are stored in these barrels for one or two years unless the client wants to come and taste the wine. In addition, most of the wine they make is red wine and 90% is dry. In this winery, they make wine twice a year (spring and autumn).

Here there are two pictures where you can see the difference in the clear little tubes.  Both tubes have a little bit of water, and to make sure that the wine is fermented both tube has to equal the amount of water as you can see in the second picture.  This a method that Mr. John uses to make sure that the fermentation is ready, so they can move to the next step. 

I

This are some of the equipment that they use to make wine.  According to Mr. John some of the wines that he makes take from one to two years to be ready. 

Visiting this place was an incredible experience. This experience opened my interest in knowing more about the wine industry. I really recommend Make Wine with Us to all my classmates and those who also want to learn about wine production.

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.

URL
http://bi.gale.com.citytech.ezproxy.cuny.edu/global/article/GALE%7CA348585520/bca4d46d26163556f3651728a73fcc0d?u=cuny_nytc

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

URL
http://bi.gale.com.citytech.ezproxy.cuny.edu/global/article/GALE%7CA370031212?u=cuny_nytc

3. “Craft beers: the little segment that could. (ACNielsen Presents-Convenience Corner).” Beverage Aisle, 15 July 2003, p. 28. Gale Academic Onefile, https://link.gale.com/apps/doc/A105884188/AONE?u=cuny_nytc&sid=AONE&xid=70bb9c49. 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.