Personal Best Brewing


Opened summer ’23 in a high-ceilinged 8,000 square-foot warehouse a few blocks from the town center, PERSONAL BEST BREWING is helping to lead Ithaca’s downtown revitalization. A multifarious concrete floored venue with roomy picnic-tabled pub area, large overhead-doored indoor shuffleboard room and grassy enclosed biergarten (with firepits and outdoor games), Personal Best’s entrepreneurial head brewer, Anthony Cesari, slung 22 precision-detailed beers on my initial November ’23 Saturday afternoon sojourn.

A former city health club, Personal Best got the wheels in motion fairly quickly for an independent microbrewery. Cesari’s lively suds depend on efficient stylistic clarity, mild recipe risking, unconfined malted hop blends and the beautiful Finger Lakes water source.

Whereas nearby Revelry Yards relies on steadfast authenticity re-creating popular beer styles, Personal Best has a more expansive lineup of individually diversified, wider ranging and impressively meticulous brews.

At the 20 wood-seat, slate-topped central bar, there’s a gray brick-walled draught station and to the left are the sterling state-of-the-art silver brew tanks and fermenters. A small right side kitchen serves fine pub fare. Wood beams, lights and pipes hang from the exposed wood-trestle ceiling.

Crisply dry-hopped Italian pilsner, Rental Shoes, let lemon-candied herbage pick up floral-spiced perfuming over corny pilsner malts.

Maize-dried spelt and millet graining anchored Nostalgic Value, a rustic corn lager with musty barnyard acridity countering mild citrus spicing.

Festive autumn lager, Ritual Consumption, pleated leafy hop astringency into desiccated orange spicing and musty raw grained minerality.

Peculiar rye lager variant, Short Ride, utilized IPA-related Nelson Sauvin and Moteuka hops to enable lemony green grape and guava souring to penetrate its dry rye bed.

Musky English pale ale, Cone Poem, retained a dry herbal fungi mustiness for its dusky floral-daubed peach and apricot splotch.

Another English-styled ‘pub ale,’ Cult Status, splattered lemon zest across rye-dried pumpernickel, peppery herbage and papery gluiness.

Sea-salted coriander consumed the cologne-perfumed lemon liming of Gose Dubbed Over, a ‘tart wheat ale’ with champagne grape esters reaching its acidulated malt base.

Meanwhile, classic sea-salted coriander spicing gained mild limey bittering and wispy herbage for Adult Gose Tour, a grassy-hopped gose.

Summery kolsch, Another Scorcher, let champagne-sparkled green grape esters get secured by grassy hop astringency and grainy pilsner malting.

Sweet flaked brown rice, toasted cereal graining and creamed corn sugaring punctuated Cold Spring Helles Bock, spurting spritzy lemon fizz over its brown bread base.

Honeyed wheat dough sweetened mild hefeweizen, Billowing Cumulus, slighting its dried banana, spiced orange and rotted apricot fruiting.

Fruity Pebbles-inspired sour wheat ale, Fruity Treble, coalesced pineapple tartness, oaken cherry musting, key lime bittering and vinous green grape esters with light lemongrass pungency over acidulated wheat dryness.

Zesty pink guava and bittersweet strawberry adjuncts gained light milk-sugared vanilla creaming for Blushing Meadows, a striking sour IPA with lemony lime-salted grapefruit, peach and mango remnants.

Sessionable Simcoe-Mosiac-hopped India Pale Ale, Today’s Active Lifestyles, brought sunshiny lemon-peeled yellow grapefruit bittering to dry pine resin and grainy malt earthiness.

Dryly offbeat Imperial IPA, Gear Monger, permitted gin-soaked grapefruit, mandarin orange and pineapple tanginess to gain lightly cologne-soaked pine lacquering.

West Coast styled IPA, Pilot Season, sprayed yellow grapefruit misting and lightly embittered orange rind musk on dry wood tones over raw honeyed pale malts.

Peachy yellow grapefruit salted Another Green Whirl, a dry-hopped NEIPA, absorbed minty pine needling and grassy cannabis snips.

Another dry-hopped NEIPA, Fear Of Heights, piled sunny Citra-hopped grapefruit, orange and pineapple tanginess to sweet oats-flaked pale malting.

Milk-sugared Imperial Sour Smoothie, Personal Trainer, sprung peach-pureed blackberry and raspberry tartness upon oats-flaked wheat creaming, allowing tertiary lemon limed bittering, champagne-like saison yeast and dry rum snips to flutter.

Lessly milk-sugared Imperial Sour Ale, Immersion Bender, let bright tropical fruiting ensconce mild oats-flaked white wheat creaming. Zesty pineapple-juiced orange concentrate, salty guava-passionfruit-kiwi conflux and tangy tangerine twist picked up latent vodka kick, Margarita-like lime juicing, hard-candied citric sourness and minty floral riffs.

Nifty autumnal Imperial brown ale, Pumpkin Spice Latte, placed milk-sugared latte creaming atop sweet brown chocolate, leaving pumpkin-spiced nutmeg and cinnamon seasoning on the bourbon vanilla-daubed espresso back end.

Dry Irish Stout, Short Shift, posted dark-roast coffee bittering and toasted pumpernickel breading to dewy peat and blanched hazelnut residue above dark cocoa powdering.


Revelry Yards | Dining |


Joining Ithaca’s Aurora Street Restaurant Row during summer 2022, REVELRY YARDS serves steadfastly stylistic beers to go alongside wood-fired pizza, burgers, sandwiches and soups at the former Ithaca Ale House space. Its centrally located wood-lacquered 20-seat Container Bar, salvaged from a shipping container, services surrounding tables and four-seat booths as well as the front patio. Exposed pipes hang from the black art deco ceiling of the clean white-walled pub and the store-front windowed brew tanks are stationed upstairs.

Though highly conservative in approach (besides the few sour ales), each charmingly mainstream beer stayed crisply clean and easy to imbibe.

My wife and I joined local pal, Hank, to consume eight tidy suds, November ’23, in the midafternoon.

Musky grain minerality reached lemony herbal hop spicing for Pothole, a light-bodied Bavarian pilsner.

Easygoing floral-bound white grape esters gave atypical Italian pilsner, Cayuga White, its musty dry-hopped Sauvignon Blanc wining above acidulated wheat(?) malting.

Sweet amber graining and resinous hop herbage pleated lemony orange wisps for Flying Donkey, a mediocre Mexican lager.

Lightly orange-spiced Oktoberfest Lager let rummy marzipan sweetness fade into its biscuity base.

Floral-daubed kiwi tartness sparked fruit-spiced pale ale, Kiwi Tropic, leaving gooseberry, cantaloupe and melon subsidies.

Vinous grape esters and mild lemon tartness graced Happy Sour Ale, an oaken dried, lightly mineral grained moderation.

Lemony grapefruit-forward West Coast-styled IPA, Heat Of The Moment, picked up orange rind bittering and light pine lacquering.

Dry NEIPA, One Way Street, sunk lemony grapefruit pith bittering, sour green grape esters, floral sweetness and peppery herbage into sugared pale malting.


Upstate Brewing Company to open new location in Watkins Glen


Established in 2011, Elmira’s UPSTATE BREWING COMPANY created a cool local buzz before expanding to a narrow Watkins Glen taproom (as of January ’23). At its original Elmira location, the white overhead doored tavern (with silver grain silo, black wood-tabled patio and covered back deck) unveils many one-off stylistic delights, a few recurring staples and a good few leaning towards fruited sour or IPA.

Large windowed brewtanks hold the favorable fizzy fare dispensed at the U-shaped, blue aluminum-sided, black concrete-topped bar. There are six granite top tables, one community table and colorful paintings furnishing the sterling wood-paneled white-wall designed interior.

I visited the Elmira location prior to my long weekending Ithaca/ Watkins Glen/ Canandaigua brewpub tour in November ’23.

Spritzy lemon fizz tingled caramelized chestnut, wattleseed and hazelnut nips for amber-browned flagship, Common Sense Kentucky Common Ale, an easygoing pre-Prohibition throwback with light maple oats sugaring contrasting leafy hop astringency.

Polite straw-hazed American Lager plied dry pilsner malting to mild lemon candied tartness and musky fungi soiling.

Middling copper-hued Vienna Lager let lemon sugared fizzing get spicy Noble hop herbage then become sedately dry.

Perfumed pumpkin pie spicing consumed autumnal Pumpkin Pie Ale, leaving brown-sugared cinnamon, allspice and nutmeg spicing atop nutty caramel toasting.

Lemon-limed jelly bean tartness and mild salted peanut buttering engaged lactic fruited sour, Peanut Butter & Jelly Ipso Lacto, a moderately acidic mauve-pinked Berliner Weiss variant. 

Sessionable yellow-hazed Upstate IPA caressed yellow grapefruit spicing, bitter orange rind dryness and sour lemon zesting with distant piney hop bitterness.

Crayon-like fruit waxing guided Nectaron NEIPA, buffing its oated wheat creaming with yellow grapefruit-embittered gooseberry, guava and green grape tannins as well as peachy mango tanginess, hiding the mildest piney bittering.

A collab with nearby Corning’s Liquid Shoes, Disco Nugs NEIPA, let yellow grapefruit and orange rind bittering relegate its salty vodka-licked green grape and gooseberry souring over delicately creamed oats.

Crisp tobacco roasted nuttiness guarded Big Brown English Brown Ale, leaving subtle chestnut and acorn illusions on its subtle chocolate wheat base.

“Velvety” Mary Jane’s Veil Imperial Hazelnut Stout fortified its creamy dark chocolate foundation with pasty hazelnut, picking up peanut-shelled pistachio, Brazil nut and walnut shards as well as faded vanilla latte, creme de cocoa and caffe macchiato snips.


Naked Dove Brewing Company | Canandaigua, NY


Established by former Genesee employees, Dave Schlosser (brewmaster) and Don Cotter (sales), NAKED DOVE BREWING COMPANY opened its doors in rural Finger Lakes-bound Canandaigua during 2010. As the first microbrewery in Ontario County, Naked Dove is situated just down the road a few miles from Canandaigua’s downtown district.

After leaving Genesee, Schlosser gained respect making nearby Rochester’s most famous local beer, Rohrback Scotch Ale, and soon decided to setup his own brewery at a former Napa Auto Parks outlet. Crafting 50-plus different beers since beginning at their beige aluminum warehouse, Naked Dove’s core four include Wind Blown Amber, Berry Naked Black Raspberry, Starkers IPA and 45 Fathoms Porter.

A slot wood-floored pub with yellow walls, twin overhead doors, high ceilings, interesting growler collection and a spacious backroom brewhouse, Naked Dove features a wood paneled seven-tap draught board at its silver top serving station.

On a sunny Friday afternoon in November ’23, my wife and I downed all seven available elixirs. Bettering that, I picked up decadent Imperial Stouts – one aged in Templeton Rye and another aged in Basil Hayden bourbon plus a whiskey-aged Nice & Naughty Christmas Ale (all reviewed in Beer Index).

Passive Berry Naked Black Raspberry Ale retained a fluffy Seltzer-like tart raspberry fizz as slight cherry-cranberry-boysenberry riffs and wispy floral spicing flutter towards the blanched wheat base.

Fruitful summertime moderation, Tangerine Pineapple Kolsch, let raspy pineapple-tangerine tanginess and zesty lemon briskness receive a hard-candied glaze over grain-honeyed pilsner malting.

Dryer, denser and semi-sharper than a typical adjunct IPA, Hop Work Orange (conditioned on sweet orange peel) let its lemon-soured navel orange musk consume candied tangerine, fizzy soda pop and orange rum illusions as musty herbal resin nicked the finishing juniper bittering.

Easygoing double dry-hopped IPA, Drinking Zappa, allowed Fruity Pebbles-like Zappa hops to bring mango-passionfruit-pineapple tropicalia to the fore alongside sweet orange-peeled yellow grapefruit tanginess and salted green grapes, retaining a spritzy floral citrus-spiced misting.

Dry wet-hopped lemon rind bittering and sour lime zesting fronted Hopulus Localus, a Cascade-hopped IPA with green tea briskness, light herbal musk, parched pine acridity and light barnyard leathering.

Dry cocoa powdering, dark-roast coffee and Blackstrap molasses fronted 45 Fathoms Porter, spreading charred hop bittering over the preceding.

Anise-dried black chocolate and day-old coffee rode above the soily hop-charred mossing of Russian Imperial Stout, leaving soy-sauced tart cherry and black currant daubs on the molasses-smoked mocha finish.


Image result for young lion brewing


Inside a sterling white-columned tan brick building across the street from Canandaigua Lake, YOUNG LION BREWING COMPANY opened its doors, June ’17. Its multi-faceted mod Industrial rooms include a pristine windowed 16-seat pub room (with white oak block-bottomed tan slate-topped bar, 14 tap handles and blackboard draught list), a casual left side lounge and an expansive second floor lake view event space (housing a separate Edison lit, formica-topped, 10-seat bar plus a four-couch lounge area and large TV). There’s also an outdoor side deck with an old wood floor and plastic seating.

During a two-hour venture, November ’23, I hung out with associate brewer, John O’Flaherty, a former homebrewer, whose cream ale is one of his favorite recipes used as the base for variants such as an upcoming Christmastime elixir, Egg Nog Cream Ale.

Stylishly robust Czech Pilsner retained a pungent straw grained musk, oats-dried barnyard acridity and herbal tinge to contrast its honeyed cereal graining.

Crisply clean easygoer, Mexican Lager, let lightly floral-spiced fungi musk infiltrate its caramel-toasted Vienna malting – leaving wispy caraway, rye and pumpernickel snips.

Leafy hop astringency and hickory-smoked molasses saddled Vienna-malted Oktoberfest, relegating its caramelized chocolate whim.

Like a lighter tasting IPA, Hill Of Fame Pale Ale stayed briskly citrus spiced as light pine sap grazed honey-sweetened pineapple, grapefruit, orange and tangerine tanginess.

Orange-spiced grapefruit sugaring reaches cannabis-oiled hop resin as tannic grape must, mild honeydew-cantaloupe sweetness and botanical melon snips file in for Double IPA, a white bread-backed moderation.

Mildly spiced yellow grapefruit and navel orange peel entry and salted gooseberry-guava tartness pickup grassy pine-oiled white peppering for Harvest The Haze, a prim oated wheat creamed NEIPA.

Persistent Concord grape tartness and underlying green-red-yellow grape medley gain oaken cherry dalliance, lemon peel pucker and floral blood orange liming for Fall Into Grapeness Fruited Sour, leaving passive rosé wining, delicate champagne sparkle and l’il lemon icing.

Lightly tarred black malts got slightly whiskey bent for Black Lager, picking up subtle oaken burgundy-bourbon dryness in a distinctly offbeat stylistic twist.

Richly robust Barrel-Aged Hazelnut Coffee Stout plied dry bourbon vanilla tannins to hazelnut coffee tones and sweet peanut-buttered chocolate benevolence, leaving mild red grape, cinnamon bark and burgundy remnants.


Photos of Peacemaker Brewing Company | Untappd


On a downtown Canandaigua side street formerly occupied by Twisted Rail Brewing, PEACEMAKER BREWING COMPANY is situated in a red wood barn house. Open for biz in November 2016, the small three-barrel pub crafts standardly stylized suds with an eye towards balance and quality.

A friendly neighborhood shanty crudely designed, Peacemaker’s windowed and rear brew tanks sidle the diminutive barroom. A ten-stooled hardwood-edged bar with bark bottom (and caged Edison lights) serves rangy liquid fare and a small back kitchen offers pizza, hummus and pretzels. There are four community tables across from the bar. A red-benched side area provides further seating.

My wife and I gathered mid-afternoon on a Friday in November ’23 to try all available elixirs.

Dry grassy-hopped astringency grazed corn-flaked pilsner malts for Captain Suburbia, a politely honey-dipped cream ale.

Dainty yellow fruit spicing secured light-bodied Fonder & Blonder as pallid orange-tangerine lollipop tartness wisped into earthen mineral grained pilsner malting.

Tangy ‘n tart peach sweetness absorbed Peachmaker Smash, a light fruited pale ale with slight lemon twist and herbal candied soothe above white wheat placidity.

Peachy grapefruit and pineapple tanginess embraced Flowerin, a hazy American IPA with ancillary floral-daubed hop pining skirting salty guava-mango tropicalia.

Dry yellow grapefruit and candied orange blew past the mild pine tones and grassy hop stead of Bottom Of The Bay, an easygoing New England IPA.

Bustling magenta-hued, pinkish-headed Persephone Blueberry Raspberry Vanilla, a slightly lactic fruited sour, let skulking vanilla creaming sweeten its tart blueberry pucker, salted raspberry tannins and gunky orange concentrate as well as tertiary purple grape must, pink champagne sparkle and blush rosé wining.

Cocktail-inspired yellow aluminum cleared fruited sour, Persephone Pina Colada, stayed a tad thin as lemony pineapple tanginess and toasted coconut sweetness could’ve used frothier vanilla creaming.

Maple pecan glazed the cocoa-dried walnut and hazelnut surge of Buffalo! Brown Ale, picking up relegated dried fruiting.

Candied yam glazed the brown-sugared nutmeg spicing of Shadyside, a nifty sweet potato porter with anise-daubed black chocolate malting.

Dark chocolate syrup draped the milk-sugared hazelnut coffee tones and black grape musk of Black Soul Of Mine, a cocoa nib-roasted Imperial Stout (with disguised 12% ABV).


Frequentem Brewing Co. | Canandaigua, NY


Defined as a ‘social space to gather,’ FREQUENTEM BREWING CO. began operations at an old Main Street dairy in Canandaigua during 2020. Garage-bound small batch homebrewers David and Meagan D’Allesandro enjoy crafting ‘modern and traditional beer styles’ at their spacious downtown lair, leaning towards India Pale Ales and fruited sours.

Residing at a brown-bricked station, Frequentem’s windowed brew tanks service the 20-seat lacquered oak bar where the white tiled backsplash draught board offers a dozen-plus choice suds. Two TV’s entertain the six-seat tables fronting the bar. A plastic-furnished cement floored palate-enclosed deck with a few firepits offers further seating.

My wife and I got some pizza and popcorn to go with the ten available brews onsite during our Friday afternoon, November ’23, Finger Lakes exploration.

Anchor Steam-styled California Common, Cali Lager, placated its toasted grain crisping and dank hop musk with subtle caramel spicing that turns cardboardy.

Utilizing a corny Czech pilsner base, Cream Ale tempered its musky grains and grassy hops with orange-dried herbage.

Spritzy fruit-candied Fresh Squeeze (Strawberry, Lemon), a kettle soured pale ale, exuded tart lemonade and salted strawberry cadences as well as watermelon Jolly Rancher souring and raspy raspberry ripples.

Dry-hopped with zestful Idaho 7, citric Mandarina Bavaria and cannabis-oiled Strata, #39 NEIPA let seltzer-fizzed mandarin orange, clementine and tangerine briskness plus salty grapefruit bittering pickup subtle herbal spicing and dank pine resin.

Yellow grapefruit-forward #24 NEIPA, dry-hopped with Nelson Sauvin, Mosaic and Rakau, allowed ancillary orange-peeled pineapple sweetness to contrast salted guava-gooseberry souring and piquant lemon meringue tartness in a mild oated wheat setting.

Kettle-soured IPA, Natural Flavors (Concord Grape), retained lightly vinous red wining to contrast its muskily sweet Concord-Muscat grape conflux above creamy marshmallow fluff.

Similarly kettle-soured Natural Flavors (Cara Cara Orange) rampaged salted navel orange concentrate and mandarin orange tartness thru slight vanilla creaming.

Smoothie-creamed fruited sour, Just Fruit (Cranberry, Peach, Strawberry), combined sharp cranberry souring with sweet peach tanginess and strawberry rhubarb tartness, bringing mildly acidic orange concentrate to the surface alongside latent mango salting and banana pureeing.

Another vanilla-creamed fruited sour Smoothie, Just Fruit (Pineapple, Orange, Mango), daubed bittersweet orange juicing with tart pineapple and sweet mango, staying mildly acidic.

An experimental red-hued tequila barreled sour IPA, Cincoro Anejo Tequila-aged Not From Concentrate (Blackberry, Tangerine) maintained burgundy-dried red grape tartness and tangy pineapple juicing for its relegated blackberry and tangerine adjuncts.




Inside a 3,200 square foot aluminum-sided gray barn house, BLUESTONE BREWING CO. opened November 2015 in the Northen Pennsylvania micropolitan borough of Sayre. Just off two local highways, Bluestone is situated near Chemung River and its silver grain silo stands across from the right side porch.

A wood lacquered L-shaped bar with colorful blackboard beer list, stocked refrigerator and TV, Bluestone’s eight formica top tables center the blue-walled, arched wood-ceilinged pub. There are front windowed and backroom brewtanks plus extra space to build upon.

Brewmaster Brian Austin leads the way for homebrewing CEO founder, Brady Liechty, crafting a wide range of smashing suds. Wine, spirits and ciders fill out the liquid menu while burgers, sandwiches, tacos and spinach artichoke make up the light pub fare.

My wife and I sampled all eleven draughts available on a Thursday night in November ’23.

Dry pilsner-malted ricing and toasted cereal flaking picked up musky salted graining and slight cinnamon spicing for Underdog Light Lager, leaving mild hop astringency on its moderate-bodied finish.

Subdued blackberry tartness got washed-out for Trail Juice Blackberry Blonde Ale, picking up timid brambleberry, lingenberry and blueberry snips against lightly pungent earthen hops.

Lemon-spiced blueberry tanginess carried Blue & White Blonde Ale, gaining hard candied tartness and biting juniper-licked bittering over sugared oats.

Soft-tongued medium body, 1537 Imperial Blonde Ale, let lightly spiced pear, red plum, cherry and bruised orange illusions reach its delicate caramel base.

Zestful lemon peel briskness picked up dry lemongrass herbage to contrast subtle coriander-spiced banana sweetness for Ursa White Wheat Ale, a lightly wheat floured moderation.

Perfume-cologned lemon zest guided Golden Bear Saison, bringing slight candi-sugared spicing to mild juniper bittering, dry rum wisps and casual herbal respite.

Candi-sugared fruiting contrasted dry dextrin starching for Common Wort Project Belgian Strong Golden Ale, relegating its sweet banana pureeing, piquant lemon meringue tartness, tangy tangerine flirt and Bartless pear nip as well as white peppered herbage.

Semi-sharp West Coast IPA-Styled Penna Pale Ale, brought sunny Mosaic-hopped yellow grapefruit, orange peel, pineapple and lemon tanginess to dry hop pining and caramelized pale malts.

Amiably low key Celestial Lotus New England IPA rushed tangy grapefruit, pineapple, peach and orange spicing and mild hop pining to sugary oated wheat.

On the dark side, nitrogenated Pumpkin Latte Stout escorted coffee-roasted dark chocolate bittering into autumnal cinnamon, star anise, nutmeg and allspice seasoning.

Creamy dark chocolate met nut-charred flaked oats for Mythical Beast Oatmeal Stout.    



Image result for diversion brewery MONTOUR FALLS


Slingin’ soft toned suds in the village of Montour Falls since July ’22, DIVERSION BREWING CO. expanded to this countrified midtown after opening its first location at a Chemung barnhouse 30 miles south in July ’16. Run by local prize-winning homebrewers Dutch Blokzyl and Dan Bennett, Diversion’s easygoing fare suits both delicate palates and blue collar denizens.

There are twelve taps adorning the mounted industrial pipeline at the small back bar. Six window fronted beer barreled tables with metal chairs crowd the narrow, plank wood-floored, red brick-walled interior.

My wife and I pull up to the slate-topped bar to get all eight proprietary suds available on a chilly November ’23 Sunday at noon.

Mild yellow-cleared pilsner, DB Lite, let dry champagned citrus spicing grace lightly barley roasted cracked corn rusticity.

Tart raspberry pureed pale ale, Pilsberry, stayed thin as wispy blueberry and strawberry fruiting faded over its white wheat bed.

Mild spiced apple sweetness melted away for Appley Married, a fruited pale ale with oaken cherry and tart apricot pectins.   

Sweet potato-infused pumpkin ale, Gourd Jam-It, retained a dry squash vegetalia that receded its spiced pumpkin pie sweetness.

Spritzy clear-yellowed wheat ale, Witty Remark, engaged its orange-peeled coriander spicing with cidery lemon souring and mild green grape vinegaring.

Dryly soft-tongued Imperial IPA, Empires Key, placed lemon-licked pining and musty floral daubs inside lightly embittered hop resin.

Stark black IPA, Nightfall, ignored its stylish Cascadian dark ale black malt roasting for understated orange-apple spicing, missing the mark.

Dark-roast dried coffee saturated East Coast Roast, a mellow coffee stout with rich dark chocolate creaming, musty earthen soiling and dried fruited wisps given a lemon rind twist.


THE BEEROCRACY | Seneca Lake BrewingBeerocracy (@Beerocracycorp) / X


Born in England, brewmeister Bradley Gillette formed SENECA LAKE BREWING COMPANY in 2014, utilizing an 8 barrel system from the British town of Lancashire to create soft-toned cask conditioned ales. Undergoing a secondary fermentation when hand-pump dispensed, these ‘real ales’ forgo extraneous gassing for natural carbonation, retaining a delicate mouthfeel served at room temperature.

Located at the main Seneca Lake brewery in the tiny waterfront hamlet of Rock Stream, BEEROCRACY re-creates a tradition low-ceilinged Brit pub. Its diminutive 12-seat L-shaped bar serves liquor, wine and snacks alongside wood-handled draught beers. There are eight rounded three-seat tables fronting the bar. Behind the streetside main bar house is The Snug, a light brown lakefront barnhouse perfect for live events and parties.

Sitting at the bar on a cold Friday eve early November ’23, my wife and I tried all six subtly designed suds (surprisingly two Americanized IPA’s but not an English version). Though specializing in daintily-hopped English cask ales, Beerocracy’s website listed a few Specialty Ales available occasionally, including a Belgian-styled dubbel and saison plus German hefeweizen.

Sessionable straw-cleared Golden Ale tied mellow yellow fruiting to mild herbal spicing and cereal grained pilsner malts, leaving distant mustard seed, dill and onion snips.

Mossy truffle earthiness, light brown tea musk, nutty fungi and dried florality draped The Dunmore ESB, picking up mild toffee sweetness.

A delicate Irish red ale, Kill Kenny With Kindness retained dewy peat sweetness and wispy hop herbage.

Dewy soft-toned Bertie’s English Brown Ale plied chestnut, walnut and hazelnut subtleties to its caramelized biscuit base.

As for the India Pale Ales, muted perfumed citrus spicing softly embellished American IPA as lightly embittered yellow grapefruit, tart mandarin orange and tangy white peach gathered above dry pale malts.

Meanwhile, easygoing casked New England IPA, The Colonial, brought dewy fungi musk and sweet tea wisps to musty citrus oiling.



On tap at Andy’s Corner Bar, decadently thick ‘n chewy pastry stout retains Oreo cookie splendor as vanilla-creamed milk chocolate resonance persists. Oreo ‘dirt cake’ also retains fudgy brownie and toffee sweetness as well as chocolate pudding, chocolate ice cream sandwich, chocolate cake, Mild Dud, cookie dough, maple molasses, bourbon vanilla, butterscotch candy and buttercream frosting illusions. Luscious mocha vanilla dessert!

Flying Fish Brewing Co - Dirt Cake - Joe Canal's Lawrenceville


On tap at Kitchen & Beer Bar, decadent barrel-aged Coffee Intelligentsia variant with mighty 14% ABV embellishes relaxing Honduran coffee bean roast with whiskey-whiffed bourbon vanilla spicing and fudged chocolate richness given hazelnut-infused maple syruping above honeyed gingerbread base. At the bold finish, milk-sugared coffee continuance supplanted by rich caramel-burnt dark cocoa impetus. Complex bourbonized mocha java nightcap perfectly mellows the senses.

Term Oil Coffee Intelligentsia - Toppling Goliath Brewing Co. - Untappd