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At the eastern end of Long Island in New York sits a little known brew pub, the Southampton Publick House. I use the words “little known” loosely because the long list of beers that the award-winning pub has been creating for the past 13 years are actually very well known in the craft beer industry. But should you ask someone from a neighboring town like Shinnecock Hills what they think of the Southampton Publick House, chances are your reply may be a blank stare. No matter. In spite of its relative anonymity in the area Southampton has built a strong, loyal following among craft beer lovers and has garnered more than its share of national and international acclaim. It is now one of the most successful brew pubs in the entire United States.
Along with Donald and Charlie Sullivan, Southampton’s owners, much of the credit for the brew pub’s success goes to Phil Markowski, who has been overseeing the brewing there since Southampton opened in 1996, helping it rack up 15 awards at the Great American Beer Festival and four at the World Beer Cup over the years. Recently, to increase distribution and introduce their brand to a wider group of beer fans, Southampton formed an alliance with the Pabst Brewing Company. It is still independently owned, but because of Pabst’s distribution network Southampton beers are now available in 10 states along the Eastern Seaboard, with plans to be in many more soon.
In the aftermath of 3G Capital’s involvement in the merger of Kraft Foods and H.J. Heinz Company, speculation has continued about what that means in 3G Capital’s other spheres of influence. That includes any expansion plans by AB InBev, whose largest shareholder is Jorge Paulo Lemann, one of 3G Capital’s three founding partners. Does AB InBev currently have enough capital options to take over SAB Miller? Such an acquisition might even dwarf the concept of macro beer.
Vishnu, besides being the name of one of the principal Hindu deities, is also the name of this delicious variation of the India Pale Ale recipe. The mix of American hops with the special touch of brown sugar give this beer a delicious balance between the malt flavors and citrus notes of passion fruit. The result? A nice and lingering bitterness, ideal for those who enjoy extreme beers.
An American Brown Ale made with Bertholletia Excelsa. But you can call it simply BERTHO, the beer that was seeking the most diverse cuisine of Brazil from its special ingredient: the Brazil-Pará. The sweet tone of malt combined with the bitterness of hops and the hint of chestnut create a unique and unmistakable flavor, as well as an excellent representation of Pará culture.
Saison is what the Belgians call a beer of the terroir, a traditional farmhouse ale with all the rich savor of the fertile land of southern Belgium. Saison, a warm golden blonde ale , is a top fermentedclassique. Thanks to secondary fermentation in the bottle, Saison has an unmistakable flavor full of nuances and a slight tang. The Only Belgian Saison In Cans!
Endeavour is a double IPA. The color is deep amber with a light, creamy head. The nose starts off with a touch of citrus but then turns decidedly into peaches. The taste starts off with creamy malt resulting from the pale 2 row and caramel malts and Saint Arnold yeast. The hop bitter starts low then builds to a crescendo, but always maintains a balance even in its big finish. The hop flavor continues to be peaches, an interesting manifestation of the Columbus, Simcoe and Centennial hops.
This beer is best enjoyed at 45° or even a little warmer. Though the recipe and style indicate this beer to be enjoyed fresh, we expect this beer to develop interestingly over the years.
Breakfast in a bottle returns this year with one of our favorite morning time treats. “French Toasted W-n-B” combines big maple syrup notes, fresh coffee, and hints of vanilla and cinnamon to stand out among ordinary Imperial Stouts. With this much decadence packing into one bottle, this beer will get you back to the table for another round.
