Archives

The Cure for Spring Fever: 5 Top Spring Beers
by: Brewty and the Yeast Blog
Our Double White is reviewed as a Top 5 Spring Beer http://brewtyandtheyeast.blogspot.com/2011_05_01_archive.html

LIPulse
by: Nico Krommydas
SPH friend and LIPulse.com writer Nico Krommydas said some nice things and took pictures at our 2012 RIS Party.

A Festival of Brews
by: Andrew Rudansky
Read what the Sag Harbor Express wrote about Evan, Phil and the business of brewing at Southampton Publick House.

#78 - Fill Up a Glass at Southampton Publick House
by: Joseph Pinciaro
We're on the Southampton Patch's "100 things to do in Southampton" List.

New York Cork Report: Southampton Publick House Cuvee des Fleurs
by: Julia Burke
Julia Burke reviews the latest batch of Cuvee des Fleurs.

Southampton's Season Never Ends
by: Laura Gillis
Laura Gillis of FamTripper.com writes of her Fall 2011 visit to Southampton.

Socially Superlative
Southampton Shows us that the Hamptons is More than a Summer Playground.

Southampton Publick House: Come For The Food - Stay For The Beer
by: Lenn Thompson

LI microbrewer’s going macro with a Pabst push
by: Richard Galant
Southampton Publick House owner Donald Sullivan has a deal with Pabst Brewing Co. to distribute his Southampton Ales & Lagers in the eastern half of the United States.

Just for the Ale of It
by: Colin M. Graham
Located in the heart of Southampton in a historic inn and former speakeasy, the Southampton Publick House has a brew for every occasion and a pint for every palate.

BREWERIES: Our Beer Connoisseur's Guide to Long Island Microbreweries
by: Donavan Hall
Eastern Long Island is becoming one of the country's best craft beer regions. In fact, Suffolk County is home to five microbreweries and a sixth is on the way. Why are these microbreweries flourishing? One answer might be that an increasing number of discerning beer drinkers are demanding more from a beer than it being simply cold, yellow and fizzy.

Phil in the Philadelphia News
Don Russell of Philadelphia Daily News mentions our Phil in his Philly Beer Week wrap-up.

Southampton Ales and Lagers Shine at Beer Industry of Florida 63rd Annual Conference
Southampton Ales and Lagers added to their list of accolades at the Beer Industry of Florida's 63rd Annual Conference, Expo and Beer Festival in Orlando.

Beer Crusade
A blog about the search for the perfect beer. Ranking and rating beers until perfection is found. Beer Rankings and Beer Reviews across all Beer Styles from 3 different beer reviewers.

Beercycling.com visits Southampton Publick House
by: Evan

To Long Island and Back
by: Neil Harner
Read what Neil Harner of Philly Beerscene Magazine has to say about Southampton Publick House and other LI brewers.

Killer Keller
Chef George Hirsch says nice things about this year's Keller Pils.

Cookin' with Beer
by: The Happy Hour Guys
Southampton Publick House: Cookin' with BEER! - YouTube Mark, Jimmy Jeff make a stop in Long Island at one of the most award-winning breweries in the US, where the beer is next to the food..and in the food.... http://www.youtube.com/watch?v=3evMNwLejnw

Phil Markowski talks about Pabst deal

LONG ISLAND DIGEST: November 8, 2007
by: Mark Harrington
Southampton Bottling LLC, the local producer of popular microbrewery ales and lagers announced agreement with Pabst Brewing Company.

DRINK TO THAT!
by: David Lion Rattiner
Southampton's Publick House beer goes national thanks to Pabst.

Southampton Ales & Lagers joins Pabst in alliance
Southampton enters alliance with Pabst.

Publick House Raises a Glass to Pabst Deal
by: John Riordan
Microbrewery's wares get wider distribution.

Southampton Beer Goes National
by: Joanne Pilgrim
Publick House beers to be marketed across nation by Pabst of Milwaukee.

Scoot Over, Wine, as Specialty Beers Pair Off With Fancy Cheese
by: Nick Ciavatta

THINKING OUTSIDE THE BOTTLE
by: Sarah Pierce
Beer entrepreneurs quench the thirst of increasingly savvy consumers.

Day In The Life Stirring The Pot: The Chef
by: Mariah Quinn, The Independent, July 19, 2006
As a child, Carl Von Holfelder didn't show much promise in the culinary department. Now he's the executive chef at SPH.

WINES OF THE TIMES: A Visitor Welcomed in Cold Weather
by: Eric Asimov, January 25, 2006
PEOPLE who love cold weather appreciate it not just for the skiing, the ice fishing or the joy of having their eyelashes turn brittle enough to break in the winter chill. No, they love it because when the insanity is over, getting warm feels so gloriously wonderful.

Remembering 2005: It was a Very Good Beer
by: Howie Corbin, Mid-Atlantic Brewing News
Mid-Atlantic Brewing News picks Top 10, see who's number 1!

ARTISANS: BREWING UP HISTORY
by: E.L. Wyves, Edible East End, Winter 2005
"I'm a stickler about authenticity," said Phil Markowski, darting back and forth between the brewing tanks and bar at the Southampton Publick House. He uses hops from the Czech Republic for recipes from that region, while favoring British hops for British beers. The crown moldings above his head are covered with red stencils of interlocking, botanically precise barley plants— one of the building blocks of beer.

Sheridan Says: Publick House Pleasures
by: Sheridan Sansegundo, East Hampton Star, May 12, 2005
This was my first visit to the Southampton Publick House and I was surprised to find what a big place it is, with two tap rooms, two dining rooms, and, behind a glass wall, big vats where some of its prize-winning ales were fermenting.

The Men's Club: Reviews Steaks 'n Suds
by: Charles Ambrosio, Bob Grasso, Pete Pernal, Joe Lobalsamo, Lenny Ambrosio Long Island Pulse, December 2005
IT WAS A PERFECT DAY for a Men’s Club Sunday BBQ so we sent Joe to the Southampton Publick House to pick up beer.

OUTLASTING THE BREWERY COMPETITION
by: Stewart Ain, July 10, 2005
BACK in the early 1990's, microbreweries became a trend, and Long Island was not immune to it. While the industry was hot and the beer was cold, Southampton Publick House entered the microbrewery business, too.

Chug this? Shame on you
by: Eric Asimov
The New York Times DINING OUT
Wednesday, October 13, 2004

PUBLICK HOUSE BOTTLES BEER
by: Stephen J. Kotz
Southampton Press, Western Edition September 16, 2004

It's My Round
by: Phil Markowski
Phil shares his thoughts with the readers of ALL ABOUT BEER...check it out.

Growth Strategies: East End brewery targets national distribution
by: ADINA GENN
You can find a mass-market beer on any grocery shelf. But Don Sullivan, owner of Southampton Publick House Brewery, hopes those yearning for something special might instead reach for his newly released Double White Ale.

FARMHOUSE ALES: Culture and Craftsmanship in the Belgian Tradition
by: Award Winning Brewer Phil Markowski, Brewmaster,Southampton Publick House.

Southampton Brewer Receives Top Industry Award
The Publick House Wins Two Medals At The 2003 Real Ale Festival!

The Publick House Wins Two Medals At The 2002 Real Ale Festival In Chicago
The Southampton Publick House was awarded a Gold and a Silver Medal at the 2002 Real Ale Festival in Chicago.

Southampton Brews Tasted on Conan O’Brian Show
Three products from the Southampton Publick House were featured on “Late Night with Conan O’Brien” on Wednesday, December 9, 1998.

Brewing Success In Long Island's Wine Country
by: Alan Talman for Brewing Techniques, March/April 1999
Supported by savvy restaurateurs, a brewer creates unusual beers that are making beer lovers out of wine drinkers in Long Island's tony Hamptons.

Southampton Publick House Wins Gold Medal at the 2000 Great American Beer Festival
SOUTHAMPTON DOUBLE ICE BOCK took the Gold Medal in the “Strong Ales & Lagers” category for its unique “double strength” version of “Ice Bock”.

Southampton Wins Four Medals At The 2002 Great American Beer Festival!

Dan's Papers Reader's Choice Awards
The Southampton Publick House recently received 4 awards from Dan's Papers!

Another GABF Gold Medal!
SOUTHAMPTON BREWERY WINS GOLD MEDAL AT THE 2003 GREAT AMERICAN BEER FESTIVAL

Specialty of the House: Craft Beers
by: Dave Steadman
Distinction Magazine's review of Long Island's Best Craft Beers, June/July, 1998.

Drink of the Month: Hefeweizen
by: Katherine Cole
Southwest Airlines Spirit Magazine lauds SPH Hefeweizen, August 2004

Southampton Saison Deluxe, Southampton Publick House, Southampton, NY
5 mugs out of 5 mugs
From the man who wrote the book on farmhouse ales comes this brawny, luscious Belgian-style beer. Saison Deluxe has a clean, layered malt base that serves as the foundation for a rich tapestry of fruit and spice. A touch of lemon, some orange and apricot, and a pinch of pepper, but all wrapped in malt and melded to perfection.There is some obligatory farmhouse character, but any sourness is subdued by the sweetness of the malt.

With this suitably named “Saison Deluxe,” Phil Markowski (author of BP’s Farmhouse Ales) may well have brewed the definitive American saison.

“A lot more malt and fruit than you expect,” said Von Bair, “this is very nice.”

“This has more malt sweetness and comes on bigger than many saisons,” said Phil Simpson. “It’s like a pumped up Saison, drier than Saison Dupont,” said Gregg Glaser.

“This has lost any sourness it had when it was younger, it gets sweeter with age,” said Greg Zannella, “You’d think it would be darker, there seem to be some darker malts in play, but it is so deceptively pale. I like it.” “It’s a great saison,” said Marty Juliano. “Great flavors, and great nose. Terrific!”
Brew Notes: American-made Belgians MODERN BREWERY AGE WEEKLY, JUNE 29, 2009

Read how bartenders are jazzing up cocktails with Southampton Pumpkin Ale Click to read more http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/01/08/WI06154ND6.DTL 

America's Best Beers
Southampton Altbier: Southampton is renowned for its array of beer styles. Its Altbier (a German style with a flavor that falls somewhere an ale and a lager) is a delicious analogue to Boston Lager, with a caramel color and creamy malt character. FIND IT: Whole Foods, Costco
Men's Journal, October 2008

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/

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

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

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

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

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 lives within 15 miles of a brewery making a fresh, 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 raises 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

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 is deceptively 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
Jarra Gruen, Hamptons Magazine, August 10, 2007

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

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

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 Belgian 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

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

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

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

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