Yonkers Brewing Co.


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Holy Water or Holy Beer?


Yonkers Brewing Co. Creates a Cream Ale for the Grand Marshal of Yonkers St. Patrick’s Day Parade

YONKERS, NY (March 15, 2017) – In honor of His Eminence Timothy Cardinal Dolan, Archbishop of New York, Yonkers Brewing Co. crafted a unique American Cream Ale. This 4.6% ABV brew was created specifically to suit the Cardinal’s palette.
“When we reached out to the Cardinal’s team to present the idea they were very enthusiastic,” said John Rubbo, BrewEO, Yonkers Brewing Co. “They explained the styles of beer he enjoys and, with our new Brewmaster Dave Hartmann, we created the perfect twist on it!”
Named Cardinal Dolan’s Ale, this American Cream Ale features a crisp and refreshing flavor with almost an evanescent quality to it. A light, malty note at the fore leads to a slight kiss of hops, with a nice dry finish leaving you ready for more.
“We’re thrilled that Yonkers Brewing Co. decided to honor Cardinal Dolan with a timely beer,” said Joseph Zwilling, Director of Communications for the Archdiocese. “Their excitement for the special beer is inspiring, and I look forward tasting it this Saturday.”
The 62nd Annual Yonkers St. Patrick’s Day Parade on McLean Avenue will be taking place this Saturday, March 18, 2017 at 1 p.m. Cardinal Dolan’s Ale will be available at many of the local establishments celebrating after the parade, including Rory Dolan’s Bar and Restaurant.
“Our team is grateful to have the opportunity to create a beer for a respected and influential leader like the Cardinal,” said Rubbo. “He is an icon of New York and being the Grand Marshal for this year’s Yonkers St. Patrick’s Day parade makes it that much more special to us.”

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Larkin Plaza development breaks ground in Yonkers

There is so much happening in Yonkers! Thanks to our friend Ernie Garcia at LoHud for this great article!

Larkin Plaza development breaks ground in Yonkers

Ernie Garcia , elgarcia@lohud.com 3:09 p.m. EST December 14, 2016

RXR Realty and Rising Development are beginning construction of the $190 million mixed-use development project with 439 apartments, 35,000 square feet for retail and parking for 539 vehicles

RXR Development Yonkers
Rendering of the new RXR Realty and Rising Development, $190 million mixed use development, called Larkin Plaza in Yonkers, Dec. 14, 2016.

Developers broke ground Wednesday on a two-tower downtown Yonkers complex near the city’s exposed Saw Mill River.

RXR Realty and Rising Development are beginning construction of the $190 million Larkin Plaza mixed-use development project with 439 apartments, 35,000 square feet for retail and parking for 539 vehicles.

The two towers – one 25 stories and the other 17 stories – will sit at 38 Nepperhan St. across from Van der Donck Park, the exposed Saw Mill River project that city officials had hoped would spark a development renaissance.

“The rebirth of Yonkers that my grandfather always believed would occur is today well underway,” said RXR’s executive vice president Seth Pinsky, whose family ties to Yonkers go back to his immigrant great-grandparents.

AVALONBAY: 609 apartments proposed for Alexander Street

iPARK: 197 apartments proposed for Wells Avenue

Pinsky said that past investments like the uncovering of the Saw Mill River, the renovation of the Yonkers Pier and construction of apartment buildings at the waterfront created the opportunity for RXR to begin building its project.

“It not only benefits from the momentum created by those who came before, but I think it will create new momentum that will propel even more growth and even more opportunities for those who come next,” Pinsky said.

Mayor Mike Spano told the crowd that gathered for the groundbreaking that developers are coming to downtown Yonkers with new projects because they appreciate downtown’s proximity to New York City by rail.

“What’s great about Larkin Plaza is that it’s precisely the type of development we need here in Yonkers to meet the growing demand of people who want to live here: a diverse, urban environment while enjoying the beautiful Hudson River waterfront,” said Spano.


RXR’s towers are considered transit-oriented development because the site is one block from the Yonkers Station, which has service to Penn Station via Amtrak and Grand Central via Metro-North.

Demolition and site work have been underway for several months. Construction will begin now, with completion expected in the fourth quarter of 2018.

Spano noted that RXR’s investment has already created new opportunities for downtown in the form of new development proposals, including AvalonBay Communities’ proposal to build 609 apartments a few blocks away on Alexander Street and iPark Hudson’s proposal to build 197 apartments at 29, 43 and 57 Wells Ave.

Twitter: @ErnieJourno

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Ask for tasters! It is ok.

A great piece from Jess Baker on CraftBeer.com on why you should taste different brews before you commit to a pint. We here at Yonkers Brewing Co. encourage this. Taste, pick, order, enjoy!


“Is There a Limit to Tasters?” and 9 Other Pieces of Taproom Etiquette
November 14, 2016

When you write about beer for a living, you better be prepared to answer a lot of questions about beer: on airplanes when you’re reading beer books; at family gatherings; via text, when friends send you a mammoth beer menu from whatever restaurant they’re at and ask, “What beer should I try?” (#help)

Recently, a really good question came to me from one of my oldest friends at Brew Bus Terminal & Brewery in Tampa. My friend isn’t new to craft beer — the industry is thriving in Tampa, and she happily hits up new breweries with her hubby and friends. (She even introduced me to Angry Chair.) But she still worries there are taproom rules only beer geeks know.

As she sampled her way through a couple tiny Dixie cup tasters, she turned to me and asked, “Is there a number of how many samples is acceptable before I should have a decision?”

I’d never really thought too much about it. I’ve fallen into a comfort zone, for better or worse, and generally I try to keep it low ABV (God bless the return of berliner weisse and gose). But I also vividly remember the first time I took my parents to Atlanta’s Brick Store Pub. Dad asked the server, “What’s the closest thing you have to a Yuengling?” (My personal victory is that time he really, really liked Farmer Ted’s Cream Ale from Asheville’s Catawba Brewing). My step-mom, putting on her best adventurous face, ordered six tastes of craft beer, then went with wine instead. I remember sitting at Brick Store that day wondering, “How many tastes are too many?” making my Tampa friend’s question totally valid.

So is there a rule about how many tasters you should order? Is there other taproom etiquette breweries want us to know?

I encourage people to try a few beers, two to four, before getting a full glass. I would not be offended if they tried all of our beers.

Adam Harrington has worked on different sides of Mother Road Brewing in Flagstaff, Arizona, both on the production side and in the taproom. He recently switched to front-of-the-house and says, “I encourage people to try a few beers, two to four, before getting a full glass. I would not be offended if they tried all of our beers.”

Jon Mansfield of War Horse Brewing in Seneca Lake, New York, agrees. “My advice is always, ‘Give it a try!’ That is what we are here to do — pour and talk about our beers. More than just what the beer is, we try to explain why we make that specific beer.”

After talking to Adam and Jon, I’d say my Tampa friend is absolutely safe to keep asking for those Dixie cup tasters until she finds the beer that excites her (even if it’s her fallback, You’re My Boy, Blue. It is a GABF silver medal winner, after all.)

In terms of etiquette, what else do breweries want us to know? Chris Labbe at Periodic Brewing in Leadville, Colorado, offers nine great things to consider when you’re in a taproom or brewpub:

  • Be patient and provide feedback if the beers are not perfect in a place that is new.
  • Understand that sometimes we are doing things differently for a reason.
  • Beer is not supposed to be served cold (not even an American Lager) or in an iced glass.
  • Think about the difference between “I don’t like” and “It’s not good.”
  • Brewers love to talk about our beer. Ask questions and be prepared to listen.
  • “Have” is a 4-letter word … as in “you have to have pool tables to be a good bar.”
  • There is no such thing as “watered down” beer. Find another adjective to help us understand the flaw you are experiencing.
  • Always drink IPAs last.
  • Understand that we sell high ABV beer in smaller portions because:
    a) They are more expensive to make
    b) We want everyone to get home safely
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    Take a tour and don’t be shy with the questions!

    We offer tours every Saturday and Sunday on the hour from noon – 4pm. We also give tours for private events and on the occasional weekday. We have a ton of great questions and I am sure there are some that are not asked. Our advice to you is, “Don’t be shy and ask away!” We want you to walk away feeling empowered. Join us for a tour and brunch one weekend!

    Check out this article from Jess Baker on CraftBeer.com about tours and asking questions.


    5 Questions Brewers Wish You Would Ask During a Brewery Tour

    Brewery Tour
    November 12, 2016
    Have you ever reached the end of a brewery tour, and there’s that uncomfortable moment when the tour guide asks if anyone has questions — and all you hear are crickets?

    America’s small and independent breweries have stories, personalities and their own set of challenges that you may not hear about in the taproom. A brewery tour is your chance to get to know them intimately — and you want to be asking the right questions.

    “I’d love for our guests to ask more about the breadth of ingredients that breweries are using, and not using, to make the beers they drink,” says Merlin Ward, head brewer at Wartega Brewing, a nano brewery in Brooklyn, New York. “Imagine if you could ask your chef why they chose the ingredients they use to make your favorite dish? During a brewery tour, you get that opportunity.”

    Jeff Stuffings, founder and owner of Jester King Brewery in Austin, Texas, wishes more tour goers would ask, “Are there laws that make it more difficult to operate your business successfully? What can we do to help change them?”

    Alicia Grasso, marketing director at Cape May Brewing Co. in New Jersey, says this is one rarely-asked question that her colleagues would love to field: “Why does Cape May have so many rules: no kitchen, no live entertainment, required tour?”

    I’d love for our guests to ask more about the breadth of ingredients that breweries are using, and not using, to make the beers they drink.
    Here are five more questions brewers wish you would ask during a tour.

    5. “How is your beer connected to the local area?”
    Careful thought often goes into weaving local ingredients and history into beer recipes and beer names. You may never know that the 1903 Berliner Weisse at St. Petersburg’s Green Bench Brewing Co. is named for the year the city was founded if you didn’t ask.

    4. “What’s unique about your beer? Why is it relevant?”
    Each and every small and independent brewery in the U.S. is trying to find a way to stand out, and when you ask what’s different at a particularly brewery, you’re going to learn some very specific techniques your favorites breweries are using.

    3. “Which beer was your first craft beer?”
    This is a question a lot of beer lovers ask their friends, and brewers say they want to tell you about the craft beers that made them fall in love with brewing, too. Everyone wants to share their story about what hooked them, even the people who are making the beer.

    2. “Is working at a brewery different than what you thought it would be?”
    Working to build America’s small and independent breweries is a dream job for a lot of us, but is it everything you’d think? Chances are the love of the job still trumps the long hours and (sometimes) hot, sticky work conditions inside a brewery. But ask! You’ll probably get answers you’d never expect.

    1. “What efforts do you make to be environmentally friendly?”
    Georgia’s SweetWater Brewing Co. is donating $100,000 to its “Save Our Water” campaign this summer. New Belgium Brewing is deeply committed to its sustainability goals. Jester King is now farming 58 acres of land around the brewery. Small and independent breweries are well aware of the resources used to make good beer, and they’d love to tell any tour group how they’re working towards being good stewards of the land and our planet.

    By in Yonkers Beer 0

    Go for a run or have a beer!

    The qualifier for the NYC marathon, Yonkers is the second oldest marathon in the country behind the Boston Marathon – but supposedly the hardest and hilliest marathon in the books!

    With mud run, new promotion, there’s optimism in Yonkers
    Nancy Haggerty , nhaggerty@lohud.com 6:37 p.m. EDT October 13, 2016

    Looking to maintain participation numbers this year and forecasting double- and triple-number increases soon, the new head of the Yonkers Marathon and its expanded races is promoting this year’s runs by providing a DJ, getting downtown restaurant participation with food and beverage discounts and offering registration discounts.

    Unlike previous years, Yonkers will run races over two days, rather than one.They will include a costumed superheroes 5K and 2K and a 5K mud run (over obstacles and through mud) on Oct. 22 and the traditional half-marathon and marathon Oct. 23.

    Race director Tom Cronin, head of Albany-based Success Public Relations, which won the bid to oversee the races for three years, has put on mud runs for the past couple of years.

    The mud run, which is a new event, as well as a revamped 5K superheroes and new 2K superheroes family walk/run, all based out of Trevor Park, are expected to add more fun to what have largely been events for only hardcore runners.

    Cronin sees the races as a promotion for a city on the cusp of becoming the next Brooklyn.

    “It can be the next up-and-coming area for millennials and the coming generation who can’t afford Manhattan,” he said, pointing to new and planned Hudson Riverfront apartments.

    This will be the Yonkers Marathon’s 91st running, making it the second-oldest marathon in the U.S. behind the Boston Marathon.

    The marathon will be a qualifier for Boston, which reserves most of its 30,000 annual spots for racers who’ve run qualifying times at other marathons. Boston turns away many runners each year.

    That hasn’t been a problem in Yonkers, in part, Cronin thinks, because the race hasn’t been promoted properly.

    The Yonkers Marathon has been known for its hills, a turnoff for many. But Cronin is calling the race “The Toughest Marathon in the East” to promote it as a challenge. And the additional races are designed for those looking more for an entertaining race.

    “It has had really serious trouble branding-wise,” he said. “It needed some oomph. The numbers have been stagnant or dropping. My bid was to make it a Yonkers weekend.”

    Last year, 221 people finished the marathon, 557 the half and 104 the 5K, which was in its first year.

    How many people will run this year is unknown.

    Cronin didn’t sign his contract with Yonkers until late June, after his company was awarded the bid following Yonkers’ decision earlier in the year to end its contract with New York City Runs.

    With race details not available early in the year, Cronin said, some runners registered for other races.

    And there are plenty of conflicts around the weekend.

    Many Taconic Road Runners members ran the Oct. 9 Hudson Mohawk Marathon and many others plan to run the Nov. 6 New York City Marathon, meaning they won’t be running Yonkers.

    Oct. 22 is also the date of the Rivertown Runners’ seventh annual Sleepy Hollow Halloween 10K, which is expected to draw more than 1,000 participants, according to Rivertown Runners president and co-founder Todd Ruppel.

    But Gregory Cohen, president of the Taconic Road Runners, termed Yonkers’ mud run an “exciting marketing opportunity,” expressing optimism it will draw many people.

    Cronin, who is also public relations director of the Empire Sports Council, said his goal is to at least match last year’s runner numbers.

    John Rubbo, executive officer of the Yonkers Brewing Company, the brewery and restaurant located on Main Street near the waterfront’s Van der Donck Park, where after-race parties will be held, is optimistic about race revisions attracting people.

    “I think the additional new runs are a great idea,” said Rubbo, who said last year’s races “did a tremendous amount for business down here.”

    “I was pleasantly surprised with the number of people who stayed downtown and had brunch or beer after running,” he said.

    This year, his brewery is providing the dollar post-race beers to runners 21 and older both days and offering food specials throughout Saturday and Sunday, as are several neighboring restaurants.

    It’s even opening two hours early, at 8 a.m., on marathon/half marathon Sunday, so fans can purchase breakfast and coffee.

    “I think this is great for the downtown,” Rubbo said of the weekend.

    Cronin believes it will be even better still in years to come.

    “This has to be branded and developed. It will take three years to do,” he said. “It will become not just a historical race but will be an event that will be the focal point of the city. As the event grows, residents – Hispanic, black, white – will want to participate.”

    Cronin predicted race numbers will double next year and triple the following year as a result of the promotion his company will provide.

    As an added incentive this year, all police, firefighters, EMT workers and college students will receive a 20 percent registration discount on all races when registering online at http://www.theyonkersmarathon.com/race-day.html

    Part of the proceeds will go to the family of fallen New York City Fire Department battalion chief Michael Fahy, a Yonkers resident killed on the job in September.

    By in Yonkers Beer 0

    I will raise a glass to that! Prost!

    If you like beer there is a good chance you are attending at least 2 Oktoberfests this season. Since we know you are coming to our Yonktoberfest, your second should be Shacktoberfest! Cross County’s newest addition, Shake Shack, has teamed up with Yonkers Brewing Co. to pair their tasty food with our Oktoberfest inspired brews. Good thing Gina Valentino from Westchester Magazine was there to cover it!

    Say Prost! To Shacktoberfest
    Shake Shack’s Cross County location and Yonkers Brewing Company shake up the usual German fare


    For just one week, Germany will be coming to Westchester—specifically via Shake Shack. The Danny Meyer fast-casual burger chain will host its 11th annual Shacktoberfest from today through Sunday, October 2. The restaurant’s Cross Country Shopping Center location has partnered with Yonkers Brewing Company to pair each Oktoberfest-inspired meal (and dessert) with locally crafted bier.

    The menu includes:

    Traditional Bavarian-style soft pretzels, best paired with Yonkers Brewing Company’s Kolsch, a crisp beer with subtle fruit flavor.

    The ShackMeister Brat, a butterflied and seared bratwurst stuffed with Usinger’s cheddar cheese and topped with ShackMeister Ale-marinated shallots. Unexpected jalapeños pack a punch. Yonkers Brewing recommends complementing it with their traditional German Oktoberfest beer, Marzen, which has a rich malt flavor and touch of noble hops.

    The Brat Burger, a hamburger topped with the above-mentioned ShackMeister brat and the secret ShackSauce, all served inside a potato hamburger bun. Best paired with Yonkers’ flagship brew, a smooth Vienna Lager.

    And while you’re devouring the burgers and brats, make sure you save room for dessert, because it’s hard to choose which Bavarian-inspired shake to order. You might need to try both. The Apfelstrudel is an apple strudel shake topped with whipped cream and cinnamon-sugar shortbread. The Black Forest is a chocolate and cherry shake with whipped cream, topped with chocolate sprinkles. And Yonkers Brewing recommends pairing any of them with their wheat beer, Rauchweizen.

    Also on offer is a take-home 25-oz. souvenir bier stein ($10), filled with either Brooklyn Brewery Oktoberfest beer or ShackMeister Ale. Prost!

    Shake Shack at the Cross County Shopping Center

    2090 Mall Walk, Yonkers

    914.289.1301; www.shakeshack.com

    By in Yonkers Beer 0

    It isn’t graffiti it is street art!

    You may have noticed that Yonkers is going through lots of changes. From real estate, to beautification to technology services the city is moving at full speed ahead. There is also the art. Lots of art. Walking through downtown you will see murals depicting Yonkers’ history, art by famous street artists or just a general burst of colorful wall paint. Ernie Garcia from LoHud gives us a peek inside Dutch artist Van den Berg’s mural on North Broadway.

    Yonkers art takes a cue from Bushwick
    Ernie Garcia , elgarcia@lohud.com 7:33 a.m. EDT June 13, 2016

    Van den Berg’s mural features wildlife and flora native to the Saw Mill and Hudson rivers, a nod to the recent efforts to get Yonkers declared an urban wildlife refuge.

    A proliferation of graffiti-inspired public art in downtown Yonkers has the city taking a cue from Bushwick, Brooklyn.

    The Dutch artist Eelco van den Berg has started painting a mural on the side of 41 N. Broadway this week, the sixth mural to appear downtown in recent months. The mural sits above the new daylighted portion of the Saw Mill River at Mill Street that will be dedicated June 30.

    Van den Berg’s mural features wildlife and flora native to the Saw Mill and Hudson rivers, a nod to the recent efforts to get Yonkers declared an urban wildlife refuge. Van den Berg’s mural is also part of an effort to create an urban cachet.

    “He’s one of the hottest artists in the New York City area. He was just featured on the cover of Crain’s New York for a special edition on the five boroughs,” said Christopher St. Lawrence, assistant director of Yonkers’ waterfront development.

    EVENTS: Yonkers’ Arts Weekend
    FROM 2014: Yonkers breaks ground on Mill Street Courtyard


    St. Lawrence said he first learned about some of the artists whom the city commissioned in Bushwick, Brooklyn, a neighborhood with a large industrial sector where retail, restaurants, loft apartments, nightclubs and art galleries are opening.

    St. Lawrence cited as an inspiration the Bushwick intersection of Troutman Street and St. Nicholas Avenue, where The Bushwick Collective has commissioned murals.

    “They didn’t originate this idea but they definitely are one spot in New York City that really is an art destination. So in a way, yes, we are trying to emulate that idea that downtown Yonkers already has nice restaurants and already has the great things to see with the natural beauty, so why don’t we have some street art too to make people get off the train,” he said.

    The city paid for van den Berg’s mural, as well as five other recently painted murals. All the works were commissioned for Yonkers Arts Weekend, but van den Berg’s work was delayed because the side of 41 N. Broadway was covered in ivy that had to be removed and the wall needed priming.

    A new, $8.3 million park sits next to 41 N. Broadway and will be accessible to pedestrians from N. Broadway as well as from a pedestrian gateway on Warburton Ave. The park, called Mill Street Courtyard, is modeled after a type of vehicular-pedestrian street found in the Netherlands and called a woonerf, according to Edgewater Design, the Millburn, New Jersey-based firm that designed it.

    On Tuesday, van den Berg, 42, had about finished spray-painting about a third of the mural and expected to be finished by the weekend. Van den Berg has divided his time between Bushwick and Rotterdam since 2014, and he has spray-painted since 1986.

    Van den Berg said he had few contacts when he came to the United States, but his murals in Bushwick have led to commissions. He described his style as heavily influenced by graffiti because he began as a graffiti artist.

    “I already drew a lot as a kid, and my mother was a hippie,” van den Berg said. “She introduced me to psychedelic rock art, so I think I’m very influenced by the old Grateful Dead, sort of alternative pop art, I would call it.”

    Van den Berg has also gotten a lot of comments from passersby in Getty Square.

    “They are very interested to see the park open,” he said. “I think it gives such a new dimension to the space and area. That’s why I like to work in public, to see the reactions.”

    By in Yonkers Beer 0

    Hudson Valley: The next big beer destination?

    Hudson Valley is known for many things and beer is becoming a top contender on that list. Westchester alone is producing a few thousand barrels of beer and does not show signs of stopping! Megan McCaffrey from LoHud takes you through the booming business.


    Beer is big business in the Hudson Valley
    Megan McCaffrey , mmccaffrey@lohud.com 11:11 a.m. EDT August 31, 2016
    TJN 1008 lohud craft beer trailBuy Photo

    American craft beer is maker culture at its finest. The shining success story of young, thirsty entrepreneurs willing to pull on the rubber boots, and put good, old-fashioned hard work into a small and independently made product they can be proud of.

    It’s also an industry that’s booming locally, creating jobs, luring millennials into local housing and breathing new life into forlorn industrial spaces.

    The number of brewing companies throughout Westchester, Rockland and Putnam counties has dramatically increased in the last few years. By the end of 2017, there are expected to be 18 local breweries — of varying sizes and styles — up from seven in 2014.

    There are 288 breweries statewide, estimates Paul Leone, executive director of the New York State Brewers Association, and that number will increase to the mid-400s by 2019, he predicts.

    And the industry doesn’t show signs of stopping.

    “If (the beer is) good, people will continue to drink it,” says Leone. “It doesn’t matter how many there are.”

    With the rise in the industry comes better beer, of course, but also the potential to revive neighborhoods and employ workers, from tasting-room employees to hop farmers to barrel-makers.

    “In retrospect it (the industry boom) was happening the whole time and now it’s arriving in a major way,” says Jeff O’Neil, the owner of Industrial Arts Brewing in West Haverstraw, who has been making beer professionally for more than 20 years, 15 of them in New York State — at Ithaca Beer Co. and Peekskill Brewery. “Now that we stuck it out, it’s a viable career and business.”

    Here in the Lower Hudson Valley, there are a variety of styles of craft breweries. Brewpubs, like Bull and Barrel in Brewster, Yonkers Brewing Co. and Peekskill Brewery, make beer in-house and serve it alongside gastropub fare. Microbreweries, like Broken Bow in Tuckahoe and the new Duncan’s Abbey in Tarrytown and Decadent Ales in Mamaroneck, are small— brewing fewer than 15,000 barrels every year— and distribute locally.

    By brewing around 25,000 barrels of beer each year, Captain Lawrence Brewing Co. qualifies as the area’s only regional brewery — officially, a brewery that brews between 15,000 and 6 million barrels annually. Captain Lawrence focuses on both quality and volume, and distributes across state lines. Industrial Arts Brewing, opening to the public in late August at the Garner Arts Center, will produce about 5,000 barrels, and is the area’s next big brewery to watch.

    By in Yonkers Beer 0


    seven fruit

    New York Craft Brewery Teams With Local Beer Shop For First Ever Sour, Cocktail FROOT

    YONKERS, NY (August 2, 2016) – Yonkers Brewing Co. has partnered with Bronxville, New York based beer shop Beer Noggin (@BeerNoggin) to produce a 48-hour kettle soured ale. Appropriately named Cocktail FROOT, this refreshing and tart Saison was brewed with mango, tangerine, nectarine, guava, red plum, blueberry and a hint of kiwi.

    Head Brewer Sharif Taleb along with Doug Cedrone and Brendan Carroll of Beer Noggin thought of the idea for Cocktail FROOT while reminiscing about their childhood summers that were full of Fruit Roll Ups, fruit cups and Warheads.

    “Who doesn’t love a Jolly Rancher?” exclaims Cedrone. “We had a great time brewing this with Sharif and the brew team at Yonkers Brewing Co. We were able to take everything that was so tasty about being a kid and make it a beer.” This 4.8% ABV beer has a light body, prickly carbonation and a brilliant pale pink color.

    “We wanted to showcase the creative side of the brewery and produce a beer that sour and non-sour fans alike could enjoy,” Taleb said. “The tart but crisp flavors mixed with the tropical fruit allows for it to be approachable but stylistically different than what we usually release.”

    There will be a release party for Cocktail FROOT at Beer Noggin on August 3rd at 7pm. The event will also include limited pours of a bottle-conditioned version of the beer. Cocktail FROOT will also be available in the tasting room at Yonkers Brewing Co. and at a limited amount of bars and restaurants.



    About Yonkers Brewing Co. Like any other great idea, Yonkers Brewing Co. was thought of with a beer in hand. The concept of brewing came to John Rubbo and Nick Califano after they tirelessly helped their grandfathers make homemade wine. As they exchanged stories about crushing grapes and discussed the intricacy of fermentation, they cracked open a cold beer. As the cap fell off, the lights went on. “Why not just make the sweet nectar we enjoy so much more?” they asked. The generations-old tradition of wine making sparked a fire, and with head brewer, Sharif Taleb, they brewed up a recipe that is now known as their flagship, Yonkers Vienna Lager. Yonkers is always striving for continued improvement, innovation and quality in all they do, including promoting their hometown culture. For more information, check out www.yonkersbrewing.com or be social at fb.com/yonkersbrewing and @YonkersBrewing on Twitter and Instagram.

    By in Yonkers Beer 0

    Upcoming Beers and Other Updates

    Things have been rolling along nicely at Yonkers Brewing Co. the past couple of months. We kicked off our weekly trivia nights with Geeks Who Drink (every Wednesday starting at 7:30pm) and had our yearly 4th of July cookout earlier this week, which included pulled pork, burgers, dogs, cilantro corn and grilled chicken. We have also been hard at work on a couple new brewskis that I am excited to share with you:

    • Hoppy Belgo, 7.6%: A dry-hopped Belgian style amber ale that has a subtle fruity-spicy character and light, spicy nose thanks to the Belgian yeast. It has a slightly malty-sweet flavor and dry finish, complimented by the late addition of New World hops.
    • 1008 Pale Ale, 5.4% abv: A session pale ale using German ale yeast and Belma hops. The beer finishes clean like our Kolsch, but has a distinct lemony aroma and slightly bitter but refreshing flavor.
    • Rauchweizen, 4.6% abv: A German-style wheat beer brewed with Cherry Wood-smoked malt. The prominent-but-delicate smokiness intermingles with slightly sweet banana and clove notes to make a complex brew. Light in alcohol content and mouthfeel, this beer packs a flavorful punch while being refreshing and drinkable during the warm summer months.
    • Cocktail.FROOT, 4.5% abv: A collaboration with Beer Noggin in Bronxville, we took a crack at a true kettle sour, letting the lactobacillus sit on our Saison base beer for two whole days. After we transferred it the fermentation tank, we added six different kinds of fruit (top secret ;), sorry). The resulting flavor is reminiscent of a sour version of a dole fruit cup. Nostalgia, here we come.

    We also have a couple nice summer beers returning to the taps in Petit Saison and Blood Orange Wit. Naked Flock Hard Cider will also be on as a guest tap for a few weeks.

    Other than that, Bottle Share is next Tuesday, July 12th and our paring this month is Beer & Tacos (July 27).

    Thanks for reading!

    – Nicky Vowels

    By in Yonkers Beer 0

    June Bottle Share

    Last Tuesday, we had our monthly bottle share. We had some regulars and a couple new faces, but overall it was a smaller group than usual. However, that doesn’t mean there weren’t a few really good brews to take in! Among the best we tried were:

    • Peach Sour – Free Will Brewing (PA)
    • a home-brewed Belgian Dark Strong made by Phil (NY)
    • Outer Darkness (Russian Imperial Stout)- Squatters Pub Brewery (UT)
    • Ron’s Steam Bock Haircut (Maibock)- Collaboration between Carton Brewing (NJ), Alpine Brewing (CA) and Green
    • Flash Brewing (CA)
    • Wheat is the new Hop (IPA)- Collaboration Mikkeler Asp (Denmark) & Grassroots Brewing (VT)
    • The Flaxen Foal (Double IPA)- Relic Brewing (CT)

    As you can see, it was a small group with big time beers. We hope you see you guys at the next one on July 12!

    – Nicky Vowels

    By in Yonkers Beer 0

    New Beers on Deck, Trivia, Upcoming Events

    Summer is here and the living is easy! As we enjoy the beautiful weather, we also usher in some new summer-time brewskis, two of which are returning favorites and the other is a new concoction made for this year:

    Summer Solution, 6.2% avb: Light summer ale, brewed with Mosaic, Citra, Nelson Sauvin hops and our house Belgian yeast. It’s packed with huge New World hop aroma, tropical fruit, and white wine notes.

    Hefeweizen, 5.2% abv: The Hefe is back! This German-style brew is a refreshing wheat beer with clove and banana notes brewed with traditional German Wheat strain from the oldest still operating brewery in the world. While Summer Solution is on deck, the Hefe is on daught at the brewery right now and we made a second batch to ensure that it’s flowing for a while!

    1007 Summer Session Pale Ale, 4.6% abv: Light summer pale ale, brewed with all late hop additions of Azacca, El Dorado and Eureka!. Cloudy hop-hazy and light gold color, with clean grain notes that provide a backbone for huge hop flavors, tropical fruit and white wine. And the best part: an aroma of tropical fruit to die for. The definition of juice bomb. Light beer, big flavor and aroma.

    We also have Dunkelweizen coming back on tap who wants a light beer but is partial to darker suds, as well as the always-refreshing Petit Saison.


    Starting next Wednesday, June 15 Geeks Who Drink will be hosting Trivia Night every week from 7:30pm-9:30pm at the brewery. Bring your best crew of quiz-heads and have some fun while drinking beers and winning prizes. We are really looking forward to it and feel like it will add a new dynamic to the brewery. With so many bars in the city upping their trivia game, we thought we would jump into the fray (not to be confused with Walder Frey, for those Game of Thrones nerds out there).

    Upcoming Events

    Monday 6/13- Industry Night, 5pm-8pm

    Tuesday 6/14- Bottle Share, 7pm-10pm

    Wednesday 6/15- Trivia, 7:30pm-9:30pm

    Sunday 6/19- Father’s Day BBQ, 12pm-5pm

    Wednesday 6/22- Trivia Night, 7:30pm-9:30pm

    Sunday 6/26- Yoga with Instructor Geri Andara, 10am-11am

    Thanks for reading!

    – Nicky Vowels