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Dine in or Carry-Out, pick up the phone
and call (631) 447-2337 to place Pick-Up orders.
Delivery service available only for catering customers.
Our Flagship Beers
STREET LIGHT
Our most popular light beer. Golden, crisp and refreshing.
HURRICANE KITTY
Seasonally made with our own hops from the BHB beer
garden. Coppery, hoppy IPA.
NITRO BOOM STOUT
Creamy, nitrogen charged stout with a classic silky
finish.
BOYS RED
Full bodied yet easily drinkable. Voted best red on Long
island.
ALSO ON TAP
Ask your server if it's Blitzen, Summer Buzz or Ball 'n
Chain time or one of our many other seasonals.
BLUE POINT TOASTED LAGER
Unique amber lager.
BLUE POINT BLUEBERRY ALE
Try a "Black & Blue."
Check for a once-in-a-lifetime Wedding Belle Ale. Ask
about the brewability for a bride-to-be you know.
Guest Beer
Subject to frequent eclectic additions and change.
KEEGAN ALE'S OLD CAPITOL KEEGAN ALE'S MOTHER'S MILK
BEER PROCESSING
STEP 1
Select type of malt and process through the mill where it
is cracked.
STEP 2
Malt goes into mash tun which is mixed with hot water and
then converts the starches into sugars.
STEP 3
The sweet wort is transferred to the kettle which is then
brought a boil for a period of one hour. At this point the
hops are added for the bittering, flavoring and aroma.
STEP 4
The hot wort is run through a heat exchanger to rapidly
cool.
STEP 5
The cooled wort is transferred to a waiting fermenter
where the yeast is added and ferments for 7 to 10 days.
STEP 6
After 5 to 7 days the temperature is reduced to 50 degrees
Fahrenheit. This allows the yeast to settle, a process
known as flocking.
STEP 7
The temperature is reduced to 34 degrees Fahrenheit and
what is now your beer in waiting settles.
STEP 8
10 to 14 days later the beer is filtered and transferred
to a severing tank where it is carbonated.
STEP 9
The best step of all. Your beer is ready to drink!
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Notice: Consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness, especially if you
have a medical condition. |
