PENN YAN, NEW YORK
Inside a restored barn overlooking Keuka Lake, ABANDON BREWING CO. began operations in Penn Yan during November ’13. Through major expansion, greater fermentation and the use of a geothermal system, Abandon’s become a true staple of the Finger Lakes region, concocting dozens of one-offs and recurring brews over its first decade.
On a 25-acre lot with vineyards and a hop farm, Abandon’s enclosed cement-floored porch and smokehouse pavilion surround the old creaky floored, archaic-wooded pub. Wood crossbars and columns fill out the farmhouse interior and the U-shaped wood-paneled bar (with six metal chairs) offers twelve-plus draughts and local wine. There are small wood benched seats plus a raised level with four-seat tables and ancient metal fireplace. TV’s are on opposing sides.
Wood-fire pizza, meatballs and mac ‘n cheese went well alongside the dozen stylishly diverse beers I enjoyed this Friday afternoon, early December ’23.
Fluffy soft-toned Pilsner submitted lightly creamed oated pilsner malting to lemon-daubed herbage and musty maize musk.
Amber-grained Vienna Lager let mossy fungi envelop its wattleseeded chestnut and caramelized rye toastiness.
Summery light-bodied Blonde Ale let mild yellow-fruited zesting, tart currant whims and probable sage/rosemary snips reach the white bready bottom.
A lighter English Brown Ale, Mild, let tobacco-roasted chestnut and pecan illusions plus dewy mossing reach its laidback rye chocolate finish.
Sweet orange-peeled coriander spicing and cologne-perfumed lemon zesting propped up moderate-bodied Belgian Wit Bier, drowning out its pale wheat malt base.
Spicy yellow fruited Belgian Golden Ale let beet sugared lemon meringue tartness, banana puree sweetness and champagne grape tannins pick up sweet vanilla creaming.
Beet sugar-syruped dried fruiting led Abbey Ale, gaining light rum spicing, mild chestnut sweetness and chocolate truffle earthiness.
Easygoing Session IPA gathered perfumed citrus sweetness and wispy redcurrant tanginess for its resinous pine dryness.
“Smooth” Citra-Chinook-Cashmere-hopped New England IPA maintained lemony orange-peeled pineapple and guava fruiting for pine lacquered herbal salting contrasting mild spiciness over light oated wheat creaming.
Coffee-stained dark chocolate outdid gingered pumpkin spicing for Pumpkin Brown Ale, leaving earthen dryness at its gourd-licked mocha-latte finish.
Robust dark ale, Porter, stayed muskily dry as raw molasses bittering and dewy peat soiling saturated murky black cherry, raisin and date illusions.
Milk-sugared coffee sweetness contrasted the dark chocolate bittering of decadent Coffee Stout, sporting chocolate mintiness over Graham Cracker honeyed base.
