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.
