Hudson Ale Works - It's almost that time. Our deck is ready and we are  super excited to welcome you back this weekend! We will be serving a  shortened food menu but


A cavernous cement-floored tavern with industrial wood-metal furnishings, recycled pallet-wood backdrops and a concrete slate-topped serving station boasting 14-plus homemade draughts, HUDSON ALE WORKS opened in 2016. Local garage-brewing Highland natives, Josh Zimmerman, Neil Trapani and Adam Trapani, took a dilapidated 7,500 square-foot machine shop and turned the rustic corrugated steel-roofed spot into a snazzy l’il pub celebrating “Industrial life with a trendy low-key vibe.”

A right side tabled section with lacquered bark counter opposes the small bar area and the overhead-doored, white cement-walled far right area leads to a back lounge lodging two picnic tables, wicker seating and a huge TV. A picnic-tabled front deck offers further seating. Nano brew tanks are stored at the rear.

Alongside an array of approachable brews, Hudson Ale Works also serves fine wines, meads and cider.

I discovered thirteen Hudson brews on my sunny noontime Saturday journey, late September ’21.

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Smoothly crisp gold-cleared Czech lager, Swillsner, drew herbed corn-maize rusticity to dry lemon rind bittering above biscuity pilsner malting.

Crisp Hawzen Bavarian Lager let sweet leafed dewy mossing address spiced tea-like herbage and dry red-orange fruiting.

Banana-chipped clove spicing and orange oiled tartness grazed the whiskeyed wheat malts pacifying How Sweet Wit Is, a slightly divergent dryer witbier.

Orange-dried fungi musk and mild earthen truffle pungency gained sweetly spiced pale malt alacrity for Highland Helles.

Cloudily faded golden-hued moderation, Citra Session IPA, brought lemon-pitted grapefruit bittering to dry herbal whims, picking up subtle mandarin orange, pineapple and mango tropicalia.

Over a richer pale malt setting, the dual-hopped version, Citra Mosaic IPA, retained a steadfast lemony grapefruit-orange tang and sly wood-toned niche.

Earthy herbal tea bittering sedately crept thru sessionable dry-hopped Gnpwdr Green Tea IPA, a pasty pale malted green-black tea derivative.

Lactose Hazy Boi, a dry Nelson Sauvin-hopped NEIPA infused with pineapple, left a zesty grapefruit bittering upon the salty pineapple tang fortified by oats-flaked wheat malting. 

Soft papaya pureed tartness bowed to citrus-juiced hop acidity above wet grain musk for Sour Boi, a lactobacillus-soured hazy IPA offshoot.

Lemon-juiced lime salting catapulted tequila-barreled Century Plant Gose, a pleasingly puckered agave-daubed aluminum-yellowed cocktail.

Oaken cherry tartness and tannic green grape esters induced Pucker Up Flemish Sour, leaving pleasantly peculiar charcoal soot on its piquant gooseberry pucker.

Coriander-spiced orange zesting engaged gentle honeyed oats malting for Trappist Punk, a modest Belgian-styled tripel.

Confectionery chocolate-kissed raspberry tartness and sweetly sour bruised black cherry tang rode atop the lightly embittered hop char of Raspberry Vanilla Stout, a wispily vanilla-creamed cocoa-forward dessert with latent blackberry-jammed red grape esters.


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Occupying a multi-functional food and entertainment event space on the Hudson River one mile South of landmark Peekskill Brewery, RIVER OUTPOST BREWING COMPANY has been operating inside the red brick high-ceilinged Factoria warehouse since February ’18. Funded by nearby Captain Lawrence, this gargantuan indoor/outdoor pub only distributes its beers onsite.

Before becoming a pilot brewer of sour ales and barrel-aged beer at Captain Lawrence, University of Vermont alumni Mc Lean Cheney proved his wares as a beverage industry consultant, earning his wings at Colorado’s Aspen Brewing before he and his chef-wife moved back to his home state of Jersey, landing a gig as head brewer for Connecticut’s Half Full – crafting their award-winning Bright Ale. It wasn’t long ’til Cheney got promoted from Captain Lawrence to man the tall glass-enclosed stainless steel tanks at independent offshoot, River Outpost.

A spacious indoor-outdoor complex, River Outpost’s rectangular tiki bar services the ample blue umbrella-shaded deck and the stage-bound bench-tabled picnic area. Inside, the all-encompassing cement-floored gallery features a wood-lacquered 12-seat bar (with eight-plus taps and 3 TV’s), spread-out wood tabled dining, a big game room, axe throwing section, billiard table and small couched lounge.

Cheney’s four IPA’s, three lagers and one sour ale stay within stylistic range, but each bring out a unique aspect just beyond the boundaries. Try the raw bar, hearth-fired pizza or sandwiches and burgers to chase down the delightful suds.

My wife and I arrived on a sunny Wednesday afternoon, late September ’21, to consume all eight homemade brews.

Crisp aluminum-yellowed light-bodied mainstay, Cool Hands Lager, let corn-dried cereal graining scour sour lemondrop dollop, vegetal celery watering and wispy herbal snips. The perfect alternative for light mainstream Bud-Coors-Miller thirsts.

Rich brown-cleared amber lager, Festbier Skill, coalesced crusty chocolate breading with earthen truffle, dewy fungi, spiced dried fruiting and leafy hop foliage, slightly furthering its stylistic flavor parameters.

Dark chocolate-roasted ice coffee tones led Uno Mano Fuerte Black Lager, bringing mild peppery heat to the backend.

Straightforward Canoe IPA brought lemony yellow grapefruit sunshine and mandarin orange zesting to herbal wood tones in crisp fashion.

Clean Norwegian Kveik yeast brightened the modest lemon-peeled grapefruit bittering and zesty orange tang of Banjo Juice Kveik IPA, a mildly piney hopped moderation.

Another smooth crystalline watered moderation, Hazy Bae NEIPA, scattered lemon zest, orange marmalade, tart passionfruit and tangy papaya alongside mild vanilla yogurt souring above an oated wheat base.

Flagship NEIPA, Skillbilly, let limey grapefruit souring, candied orange and tangy tangerine pick up salty herbal peppering and minor pine tones.

“Seductive’ Pink Lacey Sour Ale allowed lactose-milked souring to seep into salted raspberry puree and ancillary passionfruit-guava tartness over silken oats.


Richly creamed, mildly frothed, rye whiskey-barreled stout drapes heavy maple syrup upon caramel-burnt black chocolate malting of 10.5% ABV nightcap. Its cascading tan head settles above a bold brown body as fudgy toffee insistence gains momentum alongside less prominent currant, black cherry and black raisin tartness beneath decadent maple molasses-sapped chocolate caking.

Beers | Ashton Brewing Company, Middlesex, NJ | United States, Crowlers