Beer-brewing bivalves are becoming BIGGER! That is not the tagline of a 1950s sci-fi film about a horrific home brewing horde of gigantic irradiated oysters planning to attack Long Island. It refers to Oyster Bay Brewing Company, which is in the midst of a major expansion.
Bigger Building: This month the brewery will relocate within its namesake town from 76 South St to a 6,000-square-foot space at 36 Audrey Ave. The upgrade—by nearly 5,000 square feet—neighbors Canterbury’s Oyster Bar & Grill, which will offer a special menu to patrons at Oyster Bay’s new 20-draft taproom.
“Canterbury’s has supported us since day one so it’s a perfect fit. We’re also hoping to work together on a collaboration beer at some point,” said co-owner Gabe Haim.
Bigger Brewing: A new 15-barrel brewhouse capable of making roughly 50 gallons of beer per batch (300 more than its old equipment) will triple production in 2016 and help introduce more experimentation from a recently hired head brewer. The latter includes aging Oyster Bay’s Amber Ale in whiskey barrels and launching a year- round IPA whose recipe rotates quarterly.
“We’ll also start naming our beers with local and historical references, a change from what we do now which is naming just by style,” Haim explained.
Bigger Brooklyn: Oyster Bay created a custom draft-only beer for the New York Islanders’ final season at Nassau Coliseum named Barn Rocker.
“[It’s] a crisp, easy-drinking ale made with Bonlander Munich malt and Fuggle hops,” Haim described.
It will return to accompany the team’s relocation to Brooklyn’s Barclays Center this season in a new format: 12-ounce cans, a first for the brewery.