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.