Lovely 4th Anniversary (2022) celebrator is a coffee-dominant quadrupel. Sweet milk-creamed coffee overtones gain slight acidity as dark candi-sugared quad yeast picks up mild black peppered spicing and dewy orange pekoe tea snips.
Nicely peculiar smoked saison (collaboration with Long Lot) plies pickled jalapeno, habanero and poblano peppering to stylish fruit-spiced cultured yeast esters. Mild pepper burn slowly sears thru lemon-sliced cucumber watering and acrid barnyard rusticity.
CHESTER, NEW YORK
A quaint family-owned farmhouse nanobrewery in the idyllic countryside of Orange County, Chester’s LONG LOT FARM BREWERY occupies a tin-roofed red aluminum sided converted dairy barn. Open for business since early 2018, former homebrewer Curtis Johnson utilizes local ingredients to craft his rustically rangy one-offs, seasonals and semi-permanent suds.
A covered front porch with hanging Edison lights introduces patrons to the diminutive wood-floored Long Lot barroom. The spare interior setup includes a small tree top-barked serving station (with ten tap handles), a few chairs and barrels plus the small brewing operation. A grassy picnic area overlooks the hop bines and a chicken coup and cow pasture are nearby.
My wife and I visit on a hot Sunday afternoon to sample all the available fare, early June ’21.
Mild hay-dried grain musk fortified the grassy Perle-hopped herbage of Long Shot Pilsner, securing a pasty raw-honeyed whim, clean cucumber-watered dash and distant fungi remnant.
Laidback rye spicing and toasty pumpernickel residue tingled peat malted moderation, Roggenbier, procuring underlaid mineral graining.
Tart pineapple-juiced Pucker Up Sour let brief lemon-salted cherry-strawberry rhubarb sharpness inside the slightly acidic backend.
Crushable Barnstormer Session IPA caressed serene grapefruit-peeled orange rind bittering with grassy hop astringency contrasting dry pale malt spicing.
Oaken bourbon vanilla dryness softly embellishes Barrel Aged River Chain, a tidy Belgian strong golden ale with buttery Chardonnay, Scotch and whiskey nips.
A few days hence before dining at Goshen’s Hacienda Restaurant, bought growler of Long Lot’s Baby Cow Coffee Stout, a roughhewn full body with dark roast coffee penetrating tarry nut-charred Blackstrap molasses bittering and cocoa-nibbed black chocolate fudging over maple oats, leaving scorched earthen remnant on muddy mocha finish.