Often wort’s journey is a short one, moving from one nearby tank to another. But it can be a complicated journey, too, from snaking through a 328-foot, creek-crossing pipeline at Industrial Arts Brewing to a second life in a “small” beer made from its second runnings.
While some German brewers make beer that flouts the Reinheitsgebot, many more are committed to brewing within its strictures while employing creative tactics, like adding hop varieties that mimic flavors of prohibited ingredients.
The distance between Peekskill’s old and new homes is only two-tenths of a mile, but their differences are dramatic. The latter features a 15-barrel brewhouse and a 16-draft taproom on the first floor, with a 65-seat restaurant and another 16 drafts pouring on the second floor.
Jeff O’Neil and the Berardi family are transforming a four-story stone building into an artisan brewer’s dream-workshop, complete with a gravity-fed system, a “gnarly” cellar, a “spider-filled, Old-World approach to barrel aging” and—wait for it—maybe even a coolship.