Tag: Ithaca Beer Company

The Chef in the Brewhouse: More Breweries Add Upscale Menus and Sit-Down Dining Feature by

Goodbye boring pub grub. As the role of the brewery has evolved over the last decade, so has the relationship between the beer being brewed and the food being served.

Taproom Wings: 3 Pairings Table Mates by

Tria’s Taproom Wings are cured overnight in garlic powder, dried sage, cumin and salt, then preserved in oil for a second night before being fried to order. Finally, buffalo hot sauce is swapped for a green chile sauce made from tomatillos, jalapeño, Spanish onion, garlic, cumin, coriander and parsley.

Jeff O’Neil, Head Brewer, Peekskill Brewery Last Call by

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.

Native Cultures: Experiments in Spontaneous Fermentation Feature by

Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.

Jeff O’Neil 9 Steps to Beerdom by

A decade ago, Jeff O’Neil was drinking Racer 5, growing hops in his backyard and sending résumés to every brewery in the Bay Area. Now he’s brewing West Coast-leaning ales out east, at the ever-expanding Ithaca Beer Company.

Three Threads Three Threads by

Jeff O’Neil, Jeff Winn and Garrett Oliver talk about their various cellaring philosophies.

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