Northport’s latest brewery serves up breakfast in pints. Think: small scale, big brews.

AFTER HOME BREWING for 10 years, Kevin Sihler, a native of Northport, opened Sand City last October with two partners, Frank McNally and Bill Kiernan, and focused on making “a lot of hoppy beers but also other styles we like to drink.” Sand City has a tasting room accessible through an alleyway on Main Street. Wednesdays through Sundays, 10 rotating drafts are available for on-premises imbibing. Sihler promised a “big push of growth and development” for the year: the partners recently leased additional space nearby to launch a barrel-aging program and will install canning machinery to start packaging Sand City’s sought-after IPAs. Sihler’s recommendations for May:


This is a rich, creamy and beautifully balanced “breakfast” stout we brew with locally roasted coffee from our friends at Southdown Coffee in Huntington. We use Southdown’s Brazilian blend, which is low in acidity to give a nice bitterness without being too overpowering.


We based this recipe on one of our low-alcohol IPAs and essentially scaled it up. The hops we use here are Citra, Mosaic and Amarillo. The Citra and Mosaic varieties are especially showcased and lend huge juiciness, flavors of citrus and stone fruit. It’s very aromatic because a lot of the hops are added late in the brewing process.


This is our Belgian-style blonde ale that gets most of its character from the yeast we use. A lot of people ask if fruit is added during the making of it, but it’s actually the Belgian yeast that’s kicking off the banana and clove flavors.


Daydrifter is our IPA brewed with a heavy hand of oats, which gives the beer a silky mouthfeel and a perceived sweetness. We wanted to make a drinkable IPA that was a little heavier in body than a session IPA; that’s where the oats come in. We employ Centennial, Chinook and Summit hops for flavors of grapefruit and pine.