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The East End's first microbrewery restaurant offering Long Island's finest
casual dining and handcrafted microbrewed ales and lagers.
RAVES & REVIEWS
Jason at BrewBasement shares his thoughts on this year's Grand Cru.
Click to read more
www.brewbasement.com/reviews/2007-southampton-grand-cru-aging-and-tasting-notes/
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Southampton Abbot 12
Southampton Lagers & Ales
Southampton, NY
5 Check Marks (out of 5): Superb in every respect. True
to style, enjoyed by all on the panel.
This “quadruple” ale was brewed in the Belgian
style by noted brewer Phil Markowski of Southampton Lagers and Ales. It was aged
for one year in taster Gregg Glaser’s non-temperature controlled mud room.
Although Mr. Glaser insisted that his mud room is an ideal storage location for
beer, other tasters expressed skepticism.
But the quadruple survived unscathed. This is a delicious, complex, mouth-filling
ale that seems to have only improved with mud room aging. It poured out a beautiful ruby color, and the flavor was rich with alcohol
and dark fruit.“Gorgeous,” said Mr. Glaser.“
Great nose, with some licorice,” said Tom Conti. “
It is slightly vinous,” said Dr. Victor, “and very pleasant. It drinks
as easy as a double, and has that sweetness and dark character.” “
It finishes dry,” said Mr. Conti, “and you can feel the alcohol after.”
Incidentally, Phil Markowski borrowed my copy of Michael Jackson’s “Great
Beers of Belgium” in the mid-1990s and never returned it. Phil, send
another bottle of this, and all is forgiven.
Pete Reid
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See what the Happy Hour Guys have to say about their visit to the Publick House. You can find us by clicking on NY on the Big Map and we're under Long Island.
http://www.happyhourmobile.com
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We're the place to eat and meet. See what Newsday has to say.
http://www.newsday.com/services/newspaper/printedition/wednesday/partii/ny-food235659488apr23,0,3881359.story
PETER M. GIANOTTI
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Beer In The News
Something wonderful is happening at the microbrewery/restaurant, the Southampton Publick House, in Southampton. Southampton Brands, the brewery arm of the Southampton Publick House, has been earning medals at renowned international beer festivals since 2000. Most recently they were awarded a Silver medal for its Double White ale and a Bronze medal for its Saison farmhouse-style ale at the recently concluded 2007 Great American beer Festival.
As though these accolades were not enough, Don Sullivan, president of the Southampton Publick House and award-winning brewmaster Phil Markowski, are excited about their new alliance to contract their beer with Texas-based Pabst Brewing Company. Pabst's extensive sales and distribution network insures that Southampton Brands will have all the ingredients for continued success. The agreement should take effect sometime in the second quarter of 2008.
Phil Markowski, a stickler for authenticity, has been brewing beer since 1989 at New England Brewing before moving to Southampton to serve as resident brewmaster. He has been consistent in his pursuit for unique, handcrafted beers. All the beer is made on-sight, some of which include Pumpkin Ale, malty and smooth, highlighted by cinnamon and nutmeg spice. Yet this easy drinking ale, like a good pumpkin, does not overwhelm with spice. Biere De Garde translates to "beer for storing," a reference to its tendency for long term storage due to its alcohol strength. This French-style "Country Ale" has notes of baked fruit flavors and therefore dubbed, Christmas Ale. It is one of the beers in Southampton's award-winning 750 series, a sampler offering of beer tastings.
Southampton Publick House is decidedly a pub with its dark, exposed brick walls, tin ceilings and views of the huge vats in the brewery. The large restaurant boasts a beautiful tap room with a cozy fireplace and a handsome bar. The restaurant's chef, Carl Holfelder, infuses several of his recipes with beer flavors, such as a bass dish with sauce Bavarian beer blanc, a whimsical take on the French classic beurre blanc, and pumpkin maple glazed pork chops basted with pumpkin ale and maple syrup. Of course the beer of choice for this savory dish would be their Pumpkin Ale. The restaurant excels in pub classics such as barbecued ribs, burgers, rib roast, crispy panko-coated calamari and fish and chips.
At the turn of the century, the Southampton Publick House was known as Mrs. Cavanaugh's speakeasy. Today remnants of the old speakeasy have been preserved in McSully's Tavern, where the original bar, wood flooring and tin ceiling remain and is used for private functions. It is also where the first and only micro-brewery/ restaurant, Southampton Publick house now stands. How appropriate!
PUMPKIN MAPLE GLAZED PORK CHOPS
Serve the dish with crisply sautéed onions and a side of roasted new potatoes.
Serves 6
8 ounces Southampton Pumpkin Ale
1 cup maple syrup
1/2 cup low-sodium beef broth
1 teaspoon cinnamon
1/4 cup water mixed with 1 tablespoon cornstarch
6 12-ounce center cut pork chops
Coarse (kosher) salt and freshly ground pepper
1. Pour the pumpkin ale, maple syrup, cinnamon and beef broth in a saucepan and bring to the boil. Spoon some of the liquid into the dissolved cornstarch and stir to mix. Slowly return the thickened liquid back into the saucepan, stirring until the mixture is the consistency of thick syrup.
2. Season the pork chops with salt and pepper. Prepare a hot grill or place a ridged grill pan over medium-high heat. When hot place the chops on the grill or the pan (you may have to do this in batches if using the grill pan) and brush with the glaze. Let cook about five minutes before turning and brush again with the glaze. Continue turning every three minutes or so, brushing with the glaze each time until the chops are cooked through, approximately 20 minutes. Let rest a few minutes and serve with Southampton Pumpkin Ale.
Recipe adapted from the Southampton Publick House.
Silvia Lehrer, Dining in the Hamptons
December 14, 2007
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THE DRINKING MAN'S GUIDE TO THE WORLD'S BEST BEERS
Provided it's not the shakes that makes you reach for that cold one, there's never been a better time to be a beer drinker. Delicious craft beer - roughly and imperfectly defined as high-quality brew made in smallish batches from the best possible ingredients, instead of corn syrup and generic grain--is everywhere. The average American no lives within 15 miles of a brewery making a freh, local product. Imports from such beer-mad nations as Belgium and Norway previously unseen here are making their way into stores across the country. Even Anheuser-Busch wants in on the action: why else would the mega-brewer have released more than 85 experimental beers in the past two years? Which rasise a fine question: What should you drink next? We canvassed brewers, importers, tavern-keepers, and chefs to find the best of the best.
BEST BEERS FOR EVERY OCCASION
Hair-of-the-Dog Beer
SOUTHAMPTON DOUBLE WHITE: The stalwart Belgian wit, or "white" beer, is meant to be chugged in the morning. Seriously. And on a really bad morning, Southampton's amped-up twist on a Belgian white is sweet release.
Christian Debenedetti & Seth Fletcher, Men's Journal, October 2007
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ALE FOR ALL!
Now we can lounge by the pool with a frosty hometown brew. Southampton Ales & Lagers of Southampton Publick House proudly presents its very own Triple Ale ($7). With a spicy/fruity overtone, Triple is a Belgian-style golden ale with a high alcohol content and a citrus kick that pairs perfectly with seafood and other summer fare. But be warned: Like any well-made Triple, this ale isdeceptively smooth and easy to drink, so be sure not to knock back too many at once--no matter how delicious they are. Available at Peconic Beverages, 74 County Road 39, Southampton, 283-0602(/i>
Jarra Gruen, Hamptons Magazine, August 10, 2007
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TOP CHEESE SHOP
When Matt and Kate Jennings opened FARMSTEAD in 2003, cheese courses at Providence restaurants changed almost overnight. The duo, who also own the adjacent restaurant La Laiterie, teach classes on how to pair beer and wine with cheese. A recent match: Hillman Farm goat cheese and Southampton Double White Ale.
Food and Wine Magazine, June 2007
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DOUBLE WHITE ALE
Belgian Witbier
ABV: 6.8%
IBUs: 22
Draft Magazine Rating: 91 (Exceptional Recommendation)
Southampton gives this beer twice the gravity of a standard witbier, meaning it ups both the malt bill and the alcohol. This, of course, leads to a much maltier aroma and taste profile. Staying true to Southampton's award-winning ways, however, this beer is still very drinkable despite the beefed-up malt. Double White is not very traditional, but then again, it really doesn't need to be: The citrus and yeast flavors are perfect, and there is an intangible quality that makes this a very solid selection
Draft Magazine, August 2007
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SUMMER FLAVORS
Southampton Publick House Microbrewery has been known for its outstanding beers and ales for many years. Master Brewer Phil Markowski not only produces some excellent Belgian-style ales, he has written a book about them, Farmhouse Ales: Culture and Craftsmanship in the Beligan Tradition.
You don't want to miss this summer's specialties beginning with Southampton 750 Series Grand Cru, an ale brewed in the Belgian tradition with a vast range of flavors and aromatics. Alcohol by volume is 9.8 percent. Southampton Triple is a type of strong golden ale that was originally created by a few of the Belgian Trappist breweries. Spicy and fruity, it's a perfect summer refresher. Deceptively smooth, it is 8 percent alcohol by volume.
Dave Steadman
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Southampton Triple Abbey-Style Ale, 8.0%
Southampton Ales & Lagers, Southampton, NY
750-ml bottles
This orangey, gold ale has an aroma of banana and spice. The flavor is sweet banana and citrus, yeasty and spicy with hints of pepper and cloves. There's a trace of tartness. It's a wonderfully drinkable success
Gregg Glaser, August/September 2007
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Mussels from Brussels
While Germany and the Czech Republic are wonderful historic centers of brewing, and brewing in the U.S. has grown by leaps and bounds since the start of the craft beer movement, ask any true beer connoisseur what the ideal destination is for beer, and the reply will most likely be Belgium. The relatively tiny country of Belgium (about the size of Maryland) is home to well over a hundred breweries, among them some of the most renowned, unique and eclectic in the world. Saison, lambic, gueze, dubbel, tripel, and witbier are among over a dozen styles initially created by Belgian brewers.
It’s no wonder that many American brewers have looked to Belgium for inspiration. Phil Markowski, Brewmaster at Southampton Publick House, has created his own take on a classic Belgian Wit (a.k.a. White) beer. Southampton Double White Ale is essentially a double-strength (7.2% ABV) rendition of the traditional Belgian wheat beer brewed with orange and coriander. It has a perfume-like floral and spice aroma, and a rich golden slightly hazy hue. A taste starts with clover-honey sweetness, followed by the distinctive citrus and spice flavor, with notes of white raisins. Tiny bubbles of carbonation lighten the slightly syrupy mouthfeel. Altogether, a complex, rich, yet refreshing brew. Typically released during summer, the relatively high alcohol means it will keep just fine through winter.
And while beer may be the beverage of choice in Belgium, the national dish of Belgium is mussels. So what better pairing for a Belgian-style ale than mussels steamed in beer?
Mussels in White Ale
(Makes 2 main courses, or 4 appetizer portions)
3 strips of bacon, chopped
1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped
3/4 cup chopped fennel bulb
1 can diced fire-roasted tomatoes, drained
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups of beer
(I used 1 cup Southampton Double White and 1 cup amber lager, but feel free to experiment with different Belgian-style ales)
2 lbs mussels, scrubbed with beards removed
1 tablespoon Dijon mustard
2 tablespoons sour cream
Cook bacon in heavy pot over medium-high heat until browned, then add butter. Heat the butter until foam subsides. Then add onion, fennel, tomatoes, garlic, thyme, bay leaf, salt and pepper to the pot, stirring occasionally until vegetables get soft, about 5 minutes.
Add beer and bring to a gentle boil. Add mussels to the pot, and cover, stirring occasionally. Once mussels open wide, in about 5 minutes, remove open mussels from pot and transfer to a bowl. Discard any unopened mussels. Remove pot of remaining broth from heat, and add mustard and sour cream, whisking until combined. Divide mussels between 2-4 bowls, and then pour the broth over the top.
Perfect with a glass of Double White, or whatever Belgian-style beer you used for the broth. This makes a hearty, warming, but not too heavy meal on a cold winter’s day, but is equally enjoyable any time of year.
http://apintofknowledge.wordpress.com/2007/02/04/mussels-from-brussels/, Sunday, February 4th, 2007
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Bottle Service
Niche's Brew: Pumpkin ale is a scary proposition. It sounds like it's going to be too sweet--carbonated pumpkin pie, perhaps. Not Southampton's version: This reddish-orange beer, made with real pumpkin and holiday spices (cinnamon, nutmeg, allspice), has a deceptively aromatic bouquet, but the flavor is subtle. The first thing that registers is the bubbles, followed by the maltiness with a fleeting tickle of pumpkin, and ending with a quick, dry finish. It tastes more carbonated and lighter than one might expect from an ale, but this also makes it more drinkable for more people. Think of it as a grown-up Halloween treat, ideally paired with a rebroadcast of It's the Great Pumpkin, Charlie Brown. Available in 22-ounce bottles, $5 each at Fairway, Gourmet Garage and American Thrifty.
James Oliver Cury
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Southampton Abbot 12
Southampton Lagers & Ales
Southampton, NY
5 out of 5 checks: rated superb in every respect. True to style, enjoyed by all on panel
This “quadruple” ale was brewed in the Belgian style by noted brewer Phil Markowski of Southampton Lagers and Ales. It was aged for one year in taster Gregg Glaser’s non-temperature controlled mud room. Although Mr. Glaser
insisted that his mud room is an ideal storage location for beer, other tasters expressed skepticism. But the quadruple survived unscathed. This is a delicious, complex, mouth-filling ale that seems to have only improved with mud room
aging. It poured out a beautiful ruby color, and the flavor was rich with alcohol and dark fruit.“Gorgeous,” said Mr. Glaser. “Great nose, with some licorice,” said Tom Conti. “It is slightly vinous,” said Dr. Victor, “and very
pleasant. It drinks as easy as a double, and has that sweetness and dark character.” “It finishes dry,” said Mr. Conti, “and you can feel the alcohol after.”
Pete Reid, editor of Modern Brewery Age
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Super Strength Brew:
Double White Ale, a double-strength (7.2% alcohol by volume) Belgian-style white beer, will keep you warm as the weather cools. Brewed with Curacao, orange peel and ground coriander seed, the beer is currently sold in 22-ounce bottles ($5) as a seasonal ale, but will soon be released in 6-packs. See www.publick.com for more details.
Michael Duffy, October 2006
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1st Place "Fruit & Spice Beer": Southampton Double White Ale
3rd Place "Strong Beer": Southampton Saison Deluxe
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TASTING NOTES
The Southampton Double White is part of the XXII Reserve series. Found in 22-ounce bottles at your local bottle shop or quality grocery store, and at 7.2% alcohol by volume, it’s a warmer version of a Belgian-style Wit. You’re probably familiar with Hoegaarden, which is quickly becoming ubiquitous on taps and in bottle shops al over the U.S. The Double White shares a few similarities: orangey tartness and a suggestion of coriander; however, it’s better for sipping as it’s bigger and sweeter than the Hoegaarden.
Indian Pale Ales were orginially brewed in England for export to India and were made hoppier and higher in alcohol to help them endure the sea voyage to India. Here in the U.S., we’ve taken this traditional English style and made it all our own by cranking up the hop character of the IPA to levels not found in England. The Southampton IPA is in the West Coast style and is a big, hoppy, fruity (think grapefruit and tangerine) beer with enough alcohol strength to keep you warm on a cool evening.
Donovan Hall
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AGE-WORTHY BREW
French Winemakers use the term Grand Cru to denote their "best growth." Belgian brewers borrowed the designation for their most special brews. Taking a cue from the Belgians, Southampton Ales & Lagers recently released Southampton Grand Cru, the newest member of their 750ml Series of "uncommon styles of brews." This "age-worthy" brew may be cellared for five or even ten years and the flavor will continue to evolve. Lightly spiced with sweet orange, Curacao orange, coriander seed, star anise and a special yeast. Southampton Grand Cru is a deceptively strong, with a whopping 9.5 percent alcohol content ($12). Also at select area spirits retailers.
Distinction Magazine, September 2006
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Southampton Double White: In the new American "double" tradition -- essentially shorthand for an extreme-beer variation on a well-known style, in this case the Belgian wit -- Southampton brewemaster Phil Markowski has created Double White. It's like a distilled Hoegaarden, with nearly twice the alcohol, 10 times the flavor, and a melted-gelato creaminess. On a hot day there are few beers more refreshing than a classic wit; this bolder variation is perfect for the cooler days of fall.
Men's Journal ranked Southampton Double White 11th in the 3rd Annual 25 Best Beers of America, October 2006
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Southampton Publick House makes a celebratory Grand Cru, a spirited and bracing spiced ale.
The aromatic brew includes dried orange peel, star anise and ground coriander seed. You'll also detect a hint of licorice.
Southampton's Grand Cru has a stylish Belgian accent and, accordingly, a longer life. It should be drinking well into a next decade. The heady ale is 9.8 percent alcohol by volume. A 750-ml bottle - 1 pint, 9.4 ounces -- goes for about $12.
The brewer also gets into the season with Pumpkin Ale, ideal en route to Halloween. If you're serving pumpkin pie, you have a mirror with this one. A 22-ounce bottle: in the $5 to $7 range.
Peter M. Gianotti, Sept. 27, 2006
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An “interesting assortment” of “enjoyable microbrews” “made on the premises” earns “three cheers” for this Southampton suds supplier; the “down-home” “pub grub” (“decent burgers”, “to-die-for ribs”) is “serviceable”, but what attracts “lots of locals” – besides the “great beer” – is the “fun” revelry; it’s a “nice change from the stuffy Hamptons places”, especially on Saturday nights when it can seem “like a college dorm.”
Zagat Survey: 2006/07 Long Island Restaurants
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DESSERT BEER
Southampton Imperial Porter is a rich, full-bodied, dark brew from Southampton Publick house. The Baltic-style porter takes its cue from British exports to Eastern Europe in the 18th and 19th centuries. But his high-octane drink is a distinctive local production, with suggestions of chocolate and toffee. You could have it with dessert--or for dessert. A 22 ounce bottle of Southampton Imperial Porter sells for $5 to $7. Available at beverage stores.
May 18, 2005
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THE SECRET’S OUT
Southampton Publick House’s award-winning Southampton Secret Ale is finally going public. Now you can stock your fridge with a six-pack of the coppery brown brew. This beer boasts a malty flavor with a touch of hop-y bitterness. Select grocery stores and speciality markets. $7-9.
HCG: Hamptons Cottages and Gardens
May 2005
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Southampton Beers Take the Reverse Commute
The Southampton Publick House on Long Island is known for its excellent beers, made on the premises by Phil Markowski, the brew master. Now some are being sold by the bottle in New York City.
One of them, the fruity, lightly citric, pale gold Double White Ale, is refreshing as an apertif and delicious with Chinese food.
The Imperial Baltic Porter, a smooth, chocolaty brew with hints of coffee and spice that has a pleasantly tart finish, is good with courses from oyster to dessert.
A 22-ounce bottle of either costs $5 to $7 at B&E Beverage, 511 West 23rd Street; American Beer, 256 Court Street (Butler Street), Cobble Hill, Brooklyn; and Pucci Beverage, 89-17 Metropolitan Avenue, Rego Park, Queens.
Dining Out/Dining In, New York Times
November 9, 2005
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WELL-CRAFTED BREWS
Forget the beers touted by half-time commercials. Instead, sample some of the excellent beers and ales being produced by Long Island microbreweries and brewpubs.
Start with a visit to the Southampton Publick House, where brewmaster Pil Markowski has been garnering awards for his brews since the microbrewery restaurant opened in 1996. He suggest starting with heir signature Southampton Secret Ale – northern German-style ale with a malty flavor and refreshing hop bitterness. In contrast, his Southampton Pale Ale has a more subtle, smooth flavor.
Markowski especially enjoys seasonal brews. If Southampton Saison is still being poured, try it. It’s a traditional Belgian-style summer ale with a fruity complexity that comes with the use of a special strain of yeast. Pumpkin ale will soon be gone, and Oktoberfest lager will be on tap through Thanksgiving. After that, you’ll find a French country-style Christmas ale, Biere de Garde. Made from brandy malts and packaged in a Champagne-shaped bottle, it’s quite smooth.
You can also enjoy Southampton Publick House brews at home. Now available at beer distributors around Long Island, are many varieties including Southampton Secret Ale, Imperial Porter, India Pale Ale, Southampton Saison and Southampton Biere de Garde.
Dave Steadman, Distinction Magazine
September 2005
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WE LIKE BEER
“Whiskey’s too rough/champagne costs too much./An’that vodka puts my mouth in gear./This little refrain should help me explain,/as a matter of fact I like beer.” –Tom T. Hall, “I Like Beer”
Our brew of choice? Southampton Publick House’s 22-ounce Imperial Porter ($5) – it has a whopping 7.2 percent alcohol to get you where you’re going, if you know what we mean. Southampton Publick House, 40 Bowden Square, Southampton, 283-2800.
Picks of the Week, Hamptons Magazine,
May 27-June 2, 2005
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What Ales You
Southampton Publick House taps into fall with a tasty, hoppy India Pale Ale. The amber ale is balanced, lively brew, made with English malts and five hop varieties. The result is fruity, refresing and flavorful. The Southampton brewery also has produced a distinctive, first-class, potent Belgian Double White Ale. The cloudy, wheaty production gets a snappy accent from orange peel and ground coriander. It has a hint of sweetness, too. Each brew, in 22-ounce bottles is available locally, in the $5-to-$7 range.
Newsday,
November 9, 2005
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"It is not in the spirit of American craft brewing to take a single step when dozens may be trod, though, so in addition to cherry and raspberry beers, we have a host of mainly ales flavored with all manner of ingredients. On Long Island, NY, Phil Markowski, brewer at the Southampton Publick House 'hopped' his deliciously floral Cuvee des Fleurs with a vertible bouquet of edible flowers."
Stephen Beaumont, Cheers,
September 2005
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Top 10 Burgers on Long Island!
City's Best 2005
AOL CityGuide
www.aolcityguide.com/best
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COPPER-HUED BREW IN BOTTLES
Secret Ale, the flagship brew of Southampton Publick House, the brewpub, is now in bottles at Long Island and New York City retailers and --soon--restaurants. The Dusseldorf-style altbier, an ale popular in Germany and also called sticke bier, is a copper-hued brew with an emphasis on malt. It does, however, have a crisp, bitter hop finish. Priced at $6.99 for a six-pack, Secret Ale is available in beer specialty stores across the region.
Alan J. Wax
October 20, 2004
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Dan's Papers readers vote again!
Best Sports Bar in the Hamptons, 2004
Best Happy Hour Bar in the Hamptons, 2004
Best Bartender in the Hamptons, 2004
Thanks to all our fans!
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Ranked #8 Speciality Brewery in World and 3 Top 50 Speciality Brews in America by RateBeer.com -- Summer 2004
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Southampton Imperial Baltic Porter
Bitterness: Extreme
Body: Full
The Buzz: This forgotten style of espressolike porter was once exported from England to places like Estonia, where locals adapted the recipe, declawing it significantly. This is the orignial beast, thick and caramelly.
Men’sJournal Magazine ranked Southampton Imperial Baltic Porter as the 19th Best American Specialty Beer
July 2004
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Southampton Publick House brewer Phil Markowski was awarded the 2003 Association of Brewers Russell Schehrer Award for Innovation In Craft Brewing
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Voted #1 Brewpub in America by Beeradvocate.com - July 2003
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