After participating in and subsequently dislocating all pulmonary alveoli from Sunday’s “Climb to the Top,” a 66 flight ascension of 30 Rockefeller Plaza to raise awareness for multiple sclerosis, Super Neat motored beneath vast sky afternoon sunbeam to the edge of existence, er, Greenport, to visit Greenport Harbor Brewing Company.
That Saturday and Sunday—2/26 and 2/27, respectively—marked the first brew session in fifteen days for Greenport Harbor, who are currently remodeling the brewery, a former firehouse, due to increased production demands. Modifications include the addition of two 30-BBL fermenters, set to increase capacity by 60%, and the construction of a brand new tasting room, to be located on the brewery’s second floor.
The new second floor tasting room, which will feature an 8 tap tower (2 more than the previous system), is set to open this Saturday, 3/5.
Following the two level tour, assistant brewer Greg Doroski directed our attention to one of the five fermenters.
“This is our new late-spring seasonal, Spring Turning Saison,” he beamed.
Based on Doroski’s Wry Saison recipe used to capture the first Brooklyn Wort homebrew competition last August, Spring Turning Saison is a spicy French Farmhouse-Style Ale that utilizes 30% Rye Malt within its ingredients, imparting a dry but crisp finish. Samples of Doroski’s Wry Saison homebrew were consumed, as well as teeny sips of the one day old, warm and bready, still-fermenting liquid.
The official release party for Spring Turning Saison is Thursday, 3/24, at Jimmy’s No. 43.
Prior to our departure, we also sampled Belgian IPA, the second installment from explorative brew series Project Hoppiness. A complex, complimenting union of three hops (Glacier, Goldings and Magnum) and Belgian Abbey yeast that yielded buttery-floral and spicy goodness, Belgian IPA drops tonight at T.J. Finley’s (7:00PM).