Oyster Bay Brewing Company is Growing

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“We’ll also start naming our beers with local and historical references, a change from what we do now which is naming just by style,” Haim explained.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.

niko krommydas

Niko Krommydas has written for Tasting Table, BeerAdvocate, Munchies, and First We Feast. He is editor of Craft Beer New York, an app for the iPhone, and a columnist for Yankee Brew News. He lives in Brooklyn, New York.