VOSBURGH BREWING COMPANY

United States Brewpubs,

Situated at an unassuming gray overhead-doored barn house in the Hudson Valley town of Elizaville, VOSBURGH BREWING COMPANY began its journey in 2015. On the former site of Sloop Brewing at a family-owned farm, Vosburgh is an agrarian-based nano pub designed by Mark and Hope Stier and ex-Gun Hill Road brewmaster Kieran Farrell.

Perched in the rural rolling hills, Vosburgh’s grey cement-floored barroom features old catacomb columns, round and square wood tables, exposed pipes and ten draughts at the sight-stooled bar (with plank wood backdrop). Windowed brew tanks peek out from behind. Most of the stylish liquid fare is dry or off-dry.

My wife and I head outside to down seven proprietary brews at one of the awninged picnic bench on a warm mid-July ’25 eve.

Dry German light body, Terra Pils, let Hallertau Blanc hops provide green grape tannins, guava tartness, mandarin orange sweetness and lemon musk for its barnyard-dried oats base, picking up mild lemongrass, green tea and ginger illusions.

Utilizing local Vosburgh hops (grown on the farm), easygoing dry lager, Elizaville Helles, scattered prickly lemon licks alongside raw-honeyed graining and hay-like earthiness.

Lemony grapefruit briskness led Chinook-Centennial-hopped moderation, Summer Ale, picking up mild orange tang to contrast arid grassy-hopped pining over its white bread base.

Red, orange and yellow fruiting gained mild dry-spiced perfuming for wheat-honeyed maibock, Poppybock, allowing apple, tangerine, peach and pomelo illusions plus fig licks to gather.

Perfectly centrist New England IPA, double dry-hopped How Lucky linked lemony grapefruit bittering and mild white peach, mango and guava tropicalia to delicate floral spicing and resinous pining over light oats creaming.

Another NEIPA, Silver Nails, utilized Nelson Sauvin hops to awaken dry green grape and gooseberry tartness alongside piney grapefruit bittering.

Aged in Taconic Distillery barrels, the 10% bourbonized version of Boom Pah Imperial Stout let bourbon chocolate syruping melt into maple oats sugaring, bruised cherry sweetness and milk coffee creaming.

KINGSTON STANDARD BREWING COMPANY

United States Brewpubs,

KINGSTON, NEW YORK

A casual delight, KINGSTON STANDARD BREWING COMPANY proudly serves ‘simple small batch beer’ alongside downhome pizza. Clean is what brewer Tait Simpson’s shootin’ for with these snazzy sessionable suds. Open six years by May ’25, the Kingston-based nanobrewery resides in a white brick barn house (with high arched ceiling, matching overhead doors and small brew area) next to the coolest grocery store ever.

The cafe-styled pub features a spiffy off-white wood paneled serving station with stainless steel bar top and stainless steel draught taps. Seven community tables and picnic benches crowd the covered front deck. Side picnic tables add further seating.

On my mid-July ’25 early evening sojourn, tried all seven tapped Kingston Standard brews and brought home a few more (reviewed in Beer Index).

My favorite, soft-toned dry-hopped India Pale Lager, El Dorado, let its hard-candied yellow fruiting spread alongside dried pine tones, bitter currant waves and sweet floral riffs, leaving El Dorado-hopped yellow grapefruit, pineapple and lemondrop glisten.

Lively lemon licks and light herbal spicing dotted marzipan-sweet Helles Lager.

Floral-spiced lemon zest and woody hop restraint regaled off-dry Pale Ale.

Busy cold filtered moderation, Kolsch, sprinkled spritzy lemon mist on sweet corn sugaring, polite herbage and mild arugula peppering, retaining fresh-baked French breading.

Dry barnyard crisping and hay-like wild oats desiccated blanched coriander-spiced orange sweetness for white bread-backed Wit, a slightly astringent stylish departure.

Soft-toned Altbier prodded sweet peat moss with musty dried fruiting and dark floral dusting atop black pepper breading.

Needing a tad more oaken cherry tartness, dry Flemish Red, Frida, retained moderate acidity as green grape esters, cider vinegaring and raspberry souring seeped thru.

Unofficial flagship, light roasted black lager, Schwarzbier, coalesced mild dark roast coffee with dehusked barley, debittered chocolate and musky dried fruiting.

OBERCREEK BREWING COMPANY

United States Brewpubs,

WAPPINGERS FALLS, NEW YORK

Celebrating their 8th year anniversary in a few months, OBERCREEK BREWING COMPANY has been a detail-oriented certified organic farm operation since 2017. Inside a rustic tannish brown barnhouse in the Dutchess County village of Wappingers Falls, Obercreek’s exquisite fare show off steadfast attention to detail and stylish range.

Founder Alex Reese, an environmentalist, utilizes local ingredients at his multi-generational family farm. He teamed with Chris Woolston and Phil Shaw, former home brewers, to man the 2-barrel nano tanks behind the cozy standing room pub. Going from a draught-only garage operation to a slightly larger taphouse with limited tap selections and a small canning line.

The cement-floored interior features a few benches, beer barrels, a blackboard tap list and random wood barrels while the bark-sided, wood-lacquered serving station (with gothic hanging lamps) holds only four dedicated draught handles.

My wife and I sit in one of the canopied black metal-furnished tents to consume all four available draughts on a magnificent sunny afternoon, July ’25.

Delightful New Zealand-styled pale ale, Rugged Child #2, combined lemony Citra-hopped yellow grapefruit sunshine with vibrant Nectaron-hopped guava, mango, peach, pineapple and papaya tropicalia, leaving a hint of vodka on its heavily oated wheat spine.

Similarly stylized Imperial IPA, Quartet #196, utilized tropical Nectaron, Nelson, Citra and Riwada hops to fortify bitter lemony orange-peeled grapefruit glisten, crayon waxed guava-gooseberry tartness, salted mango tang, tannic green grape sway and dried chive spicing over heavily creamed honeyed oats.

Another fine Imperial IPA, Double Obsession, supplied summery Mosaic hop fruiting as sunny orange tanginess and lemony grapefruit bittering received grassy hopped pine resin atop sugary pale malting.

Bringing ultimate serenity to my midafternoon jaunt, mighty ‘nightcap,’ French Press Coffee Stout, brought tongue-coating dark roast coffee nuttiness to the fore as debittered black chocolate, espresso, dark cocoa and dark cherry nuances completed the score.

OLD KLAVERACK BREWERY

United States Brewpubs,

HUDSON, NEW YORK

At a large farmland in Hudson, New York’s rural hills, OLD KLAVERACK BREWERY came to fruition in 2015 when homebrewer Erik Bell began crafting recipes in a horse barn. By 2019, an onsite wood paneled tavern was being set up for Old Klaverack to operate inside and a hop farm began cultivation.

A rustic homespun brewery with epoxy floors, wide plank wood paneled walls, bark-lacquered 12-seat bar, wood-chaired round tables, earthtone curtains and two TV’s, this farmhouse brewery also serves wood-fired pizza and appetizers.

My wife and I grab seats at the grassy picnic table on a warm July ’25 Thursday afternoon, quaffing a Mex lager, seasonal ale and hazy IPA and bringing home a few more (reviewed in Beer Index).

Easygoing Mexican Lager retained light lime spritz for sweet Scotch-licked maize base, picking up mild salty Tortilla chip crisping.

Sunshiny Summer Ale tucked slight lemon-orange peel bittering, lemongrass herbage and grains of paradise tartness inside white wheat breading, staying brisk as tertiary white peach, Meyer lemon and mandarin orange illusions trickle.

Zestfully tropical fruited New England IPA, Pixel Punch, let orange-peeled grapefruit bittering, gooseberry-guava tartness and mango tang gain a waxy lacquer atop lightly creamed oated wheat.