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A Sneak Peek At Our “Beers For Beasts”
Sixpoint brewery has turned into a zoo of beers lately. Any given day, you might find concord grape juice being poured into wort, or sour kiwi tincture being added to a kegged brew post-fermentation; Mast Brothers cocoa nibs being added to a mash, with the Mast brothers standing by, or a slew of homebrewers perfecting the beer of their dreams. These are just some of the crazy concoctions that have been in the works for the last three months, all to be consumed on one day: March 31, at our second-annual Beer For Beasts benefit with Beer Advocate.
This event is unlike anything both Sixpoint and Beer Advocate have participated in: at once a festival of unique, handcrafted beers, it’s also a charity event, with all the night’s proceeds being donated directly to the Humane Society of New York. We’re big animal fans at both organizations, and we feel there might be some connection between pet people and beer people, too. Just a hunch. But the huge success of the inaugural event held last March, and the activity on the event’s Facebook page since, has convinced us even more.
We’ve chosen to dedicate this event to our shelter pets, and the well-being of all the beasts in the city. So we partnered with the Humane Society of New York, truly one of the most productive, caring and hard-working non-profits for animal causes, in our opinion. At the first Beer For Beasts, we raised almost $30,000 for the charity. We hope to offer them even more this year, and have even more fun doing so.
Hence, we’ve already surpassed the number of beers we served last year, passing thirty and pushing forty beers. These were all created at our Red Hook “tippy dome,” a 20-gallon system for experimental brews. And there are still more to be brewed over the next few weeks. We’ll be sharing a complete menu of the beers with details on how they were made on the Beer For Beasts website and in programs at the event. Last fall, we also put a call out to any homebrewers with a great idea for a collaboration beer. At least a dozen responded with inspiring ideas, and we’ve gotten to work at the brewery to make them happen for this event. We’ve also made beers in collaboration with several friends in the neighborhood, or by using artifacts from their respective trades (i.e. wild wine yeasts from neighboring Red Hook Winery). It’s still a work in progress, but here’s a sampling of some of those you’ll be sure to find at the fest so far:
Champignon – A distinct nut brown ale brewed by Sixpoint’s Pete Dickson with chanterelle mushrooms and cracked black pepper. He’s a fungi! With American Glacier & Columbus hops. 5.4% ABV, 28 IBU.
Deter Tribute London Brown Ale – Jimmy Carbone and the crew from Beer Sessions on Heritage Radio Network collaborated with Jeff Cioletti of Beverage World, Jason Bullen of 49th State Brewing, and Ray Deter’s widow and son on this homage to their late buddy Ray Deter of DBA. It’s a toasty English-style Brown Ale that Ray would dig.
Funked Choco Cherry – A study in chocolate and cherries: this beer is actually a series of four brews, including a Brown Munich Lager, the same lager with morello cherries, the same with brettanomyces (wild yeast), and the same with both brettanomyces and morello cherries. With select German hops. 5.2% ABV, 30 IBU.
Hometown Pale Ale – A truly locaholic creation from Sixpoint’s Ian McConnell, this sessionable Pale Ale is brewed with barley from his native Maine, and hops from Upstate New York and his Windsor Terrace patio deck. 4.8% ABV, 35 IBU.
Hotter ‘n Helles – It’s not hotter than hell, but certainly hotter than your average Helles. This Helles Lager is brewed with a touch of habanero peppers grown on the rooftop garden of Sixpoint’s brewery. With Hersbrucker hops. 3.8% ABV, 24 IBU.
Latino Breakfast Stout – Sixpoint’s Jersey Dan’s take on a hair of the dog South of the border: a stout brewed with Cafe Bustelo coffee, Mexican semi-sweet chocolate and cinnamon. With 100% Crystal hops. 5% ABV, 25 IBU.
OPP – A collaboration with brewer Corey Hennings, this Belgian Pale Ale gets extra complexity from crushed pink peppercorns and peach puree. Brewed with wheat malt, Chinook, Hersbrucker, Citra and Czech Saaz hops. 5.6% ABV, 50 IBU.
Saison Belges / Francais – A classic Saison fermented in two fermenters, one with French Saison yeast and one with Belgian Saison yeast. Can you taste the difference? 4.4% ABV, 12 IBU.
Silverback Warfare – A more beastly version of Sixpoint’s Gorilla Warfare Coffee Porter. This one’s an Imperial Coffee Stout with even more strength, and caffeine. 8.3% ABV, 63 IBU.
If you want to try any of these and many more beers to be announced, get a ticket, and get it fast. The day session has already sold out, in just ten days. The night session still has some spots left, and we’d love to see you there.