Brewery News

The ever revolving beer list, 3 IPA’s, 2 Lagers, various ales, Festbier, American Porter, Irish stout, a Belgian Tripel and more on the way. Next up – American Pale Ale, Belgian Dubbel, Pumpkin Ale, Cream Ale and an Oktoberfest.

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Many people seek out IPA’s as their go to beer at Microbreweries and they are somewhat ubiquitous. We always try to have some different takes on IPA’s. Our latest is brewing some overlooked styles. Namely the more “colorful IPA’s”. In our case that’s a White, Red and now Black IPA. You  may be wondering what they are. Let’s start with our White IPA -Grievance Day.

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Each Thursday we do a trivia night in the tasting room and the staff here really looks forward to it. We get a great crowd in each week. Many are regulars which sets up some fun rivalries. We also get a mix of new teams playing each week. If you are looking for a fun time and want to test your general knowledge while enjoying a craft beer, some local wine or cider or maybe even a Mead, we are your destination.

 

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We start off brewing early in the week. We continue to brew unique beer that you won’t often see elsewhere along with some craft beer staples. I think my influences from German, English, and Belgian beer show up in our offerings, but in uniquely American ways. We aren’t 70% IPA’s as variety is a core principle. Even our IPA’s change constantly – Ever had a Red IPA? How about a White IPA or even a Black IPA? We try to make each visit a different experience. As the week continues……

 

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When we dreamed up the idea for Moriches Field Brewing Company, one core goal was to have a huge variety of beer that wasn’t overly reliant on “trendy” beer. Part of that comes from the love of beer styles around the world and part is simply that we want to brew beer that people like to drink rather than just taste.  To help meet this goal, we have a split barrel brew system which allows us to brew 2 beers simultaneously resulting in more variety. So how are we looking so far?

 

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It feels like we’ve be open for years and it’s really just been 3 1/2 months. During that time we’ve learned our brewing system, our ingredients (especially those sourced from local NY farms) and our customers. The analyst in me finds it really interesting to see what people buy and what they don’t. Much to the surprise of my assistant brewer, people like lighter beers rather than more flavorful ones or hop bombs. Our top sellers are light ales and Festive Trickster which is a hybrid beer (Festbier with Norwegian Farmhouse yeast -sorry style purists!). Maybe I shouldn’t be surprised. They are well made, light and crisp, but still interesting. They all go great with almost any food and really that’s what you want in a beer if you are planning on having more than one.

 

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What a whirlwind opening weekend. We had a huge turnout for the Grand Opening. The ribbon cutting ceremony kicked us off Thursday afternoon and we were off to the races for the next 4 days. Barely an empty seat the entire time. I can’t say enough good things about the local community here so I’ll just say they are awesome. The support they gave us during the construction and now the opening has been tremendous. We also had a few local breweries come through for us to help “pad” our beer menu. Larry at Spider Bite and Charley at 1940’s each had a guest beer on tap and it was all gone by the end of the weekend. Brian Baker of Bellport Brewing Company donated the most valuable thing of all – his time – to help us man the door and keep Covid-19 protocols in place.

 

 

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We received our first order of grain from Hudson Valley Malt. The owner delivered it himself and we spent some time talking about beer, grain and life in general. I realized that one of the things that I enjoy is being able to taste the flavors of the grain in the finished beer. A “malt” forward beer if you will.  The latest brewing trends have really moved away from this with hops and fruit flavor overshadowing any flavor of grain. It’s a trend that won’t find a hold here. While I like a really good IPA or NEIPA, there are way too many beer styles to enjoy and grain is what makes a local beer.

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As a farm brewery we use New York based products in our beers. Today we were testing several grains to see where to fit them into our recipes. All of the grain is base malt (typically the majority of the grain bill in a beer). There were very interesting differences with one having a decidedly crisp Pizza crust thing going on. What I found out doing this is that the taste of the grain by itself (not as a tea), seemed to be the best way to get a flavor profile.

 

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