The center of the Expo Hall will be set up for you to relax in a beer garden setting with us. We look forward to hoisting a cold one with ya. Cheers! BluePointBrewing.com TASTING ROOM HOURS: THURS AND FRI 3-7PM SAT 12-7 P M 161 River Ave. Patchogue, NY
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The center of the ExpoHall will be set up foryou to relax in a beergarden setting with us.We look forward tohoisting a cold onewith ya.
Cheers!
BluePointBrewing.com
TASTING ROOM HOURS:THURS AND FRI 3-7PM
SAT 12-7 P M
161 River Ave.Patchogue, NY
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SCAN TO GET YOUR TICKETS NOW!
Full cocktail service available at your seat.*
*Select seating only.
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69084
American Gastro Pub
Featuring Craft Beers From:
UnibroueCigar City BrewingSix PointBlue PointBear RepublicDeliriumSouthamptonWeihenstephanerTriple KarmelietDuvel
Full Bar Menu; All Items $5
Open 7 Days a Week for Lunch & DinnerSunday Brunch 11am-3pm • Off Premise Catering107 Forest Ave., Locust Valley, NY 11749
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68840
Limit 2 Per Shopping Family. Coupon Expires 6/15/11.Not Combinable with Any Other Offer or Sales.
Limit 2 Per Shopping Family. Coupon Expires 6/15/11.Not Combinable with Any Other Offer or Sales.
Limit 1 Per Shopping Family. Coupon Expires 6/15/11.Not Combinable with Any Other Offer or Sales.
Limit 1 Per Shopping Family. Coupon Expires 6/15/11. Not Combinable
with Any Other Offer or Sales.
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69069
COME SEE WHAT EVERYONE IS
TALKING ABOUT
Happy HourM-F 4 to 7
NOW BEING SERVED
30 Beers By The Bottle
Monday Night25¢ Wings
$3 Bud Light20 oz.
Extensive Craft Beer Menu
20 Craft Beers on Tap
Kitchen Open Daily12pm-12am
Extensive Menu
3274 Rail Road AvenueWantagh NY 11793(516) 809-7818
Across From Wantagh StationGift Cards Available
Watch All Games on our HDTV’s and
Big ScreenAll Soccer GamesEuropean and South American
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69020
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68972
Munich Oktoberfest Beef StewA hearty beer-infused beef stew great with a cold glass ofOktoberfest brew!
Ingredients:1 bottle (12 oz) Oktoberfestbeer1 medium onion, chopped1/2 teaspoon salt1/4 teaspoon black pepper1 teaspoon onion powder1/2 teaspoon curry powder1/2 teaspoon dried thyme1 1/2 pounds beef stew meat,cubed 1 inch size4 medium carrots cut into thick slices
For the thickening paste:3 tablespoons flour2 tablespoons lingonberry (or red currant) preserves1 tablespoon grated orange peel1 tablespoon fresh lemon juice
Prepare:1. In a 2-to-2 1/2 quart casserole or Dutch oven, combine beer,onion and spices. Add meat and fold in until covered in mari-nade. Cover and marinate in refrigerator for 24 hours, occa-sionally turning meat once or twice.2. Pre-heat oven to 300F. Place casserole in oven (do notbrown beef) and bake at 300F for 90 minutes. Add carrots andbake an additional 60 minutes, or until meat and carrots aretender. 3. In a small bowl mix thickening paste of flour, preserves,orange peel and lemon juice, whisk until smooth.4. Carefully fold mixture into stew. Bake an additional 15 min-utes, stirring once or twice, until thickened or bubbly.5. Serve with mashed potatoes, spaetzel or egg noodles and aside of red cabbage.
Serves 6
68884
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Do You Like Beer? We Do!
CHECK OUT SUPERSTARBEVERAGE.COM FOR SALES, FREE BEER TASTING, WHAT’S ON TAP AND DIRECTIONS!
We have over 1000 BrewsAvailablePLUSFresh Beer On Tap!
Take Home aFresh-FilledGrowler!
$5 OFFAny Two Cases of Beer
Take 10% OFFAny Beer Purchase
Take 25% OFFAny Fresh-Filler Growler
Must be $20 before taxand depositNon-sale items. Cannot be combined.
Non-sale items.Cannot be combined.
Cannot be combined.
Seven Locations to Serve You!
HUNTINGTON STATION516 East Jericho Tpke.
631.423.0292
NORTH BABYLON1371 Deer Park Ave.
631.242.1145
MELVILLE490 Rt. 110
631.427.6690
ISLIP TERRACE871 Connetquot Ave. • 631.22.5854
BAYPORT724A Montauk Hwy. • 631.472.9808
CORAM3723 Rt. • 112 631.732.1169
OYSTER BAY60 South St. • 516.624.6017
6908
6
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PRIX-FIXE DINNER available Weeknights and SundaysFrom 4pm till Closing
21 North Station PlazaGreat Neck, N.Y. 11021
(516) 466-2004lagiocondarestaurant.com
CLOSED MONDAYSTues-Thurs 12p.m.-930p.m.
Friday 12p.m.-1030p.m.
Saturday 4p.m.-1030p.m.
Sunday 4p.m.-930p.m.
Hours:
RESERVATIONS RECOMMENDED
Includes: Soup or Salad • Entrèe - World Class
$2200 P.P.Veal Dishes, Only the Finest FRESHFISH, Hearty Pastas, Chicken and
Vegetarian DishesGLUTEN FREE Pasta Available
FRESH FISHIncludes:
Salmon, Sole Chilean, Sea Bass, Bronzini, Red Snapper &
Striped Bass
Catering for all occasions | Private Parties
While the concept of a wine tasting kit has been around for a long time to help trainthe palates of wine drinkers, the concept of a beer tasting kit is new. "Most peopledon't realize that beer has a much more diverse flavor profile than wine.
Wine is basically made of grapes, water and yeast, but beer can draw uponliterally hundreds of different ingredients to product an almost limitless flavor poten-tial. It only makes sense that the beer drinker today could use a helping hand inunderstanding these flavors,” says Brian Lewis, owner of TasteYourBeer.com, wherethe kit can be ordered.
The Beer Tasting and Hop Appreciation Kit is designed to help people bettertaste, appreciate, and learn about beer. With the aid of this beer tasting kit, anyonefrom the beginner to the avid home brewer can learn to taste beer like a pro.
Featured in the kit are 13 different hopsamples that provide
a large range of aromas for the user.
Beer Tastingand Hop
Appreciation Kit
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68832
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Y O U R T A B L E I S W A I T I N G
at Attilio’s PizzaBy Rob Donovan
Attilio’s PizzaMany towns sprout dozens of fancy high-end restau-
rants that eventually come and go,but there’s nothing like having atrustworthy down-to-Earth localrestaurant where you can alwayscount on a great meal. RoslynHeights has such a place with theunpretentious Attilio’s Pizza, a pop-ular Italian eatery that specializes intakeout, catering, an active lunchbusiness and as I recently discov-ered, an excellent dinner menu.
Whether you’re going to pickup your food, get it delivered, ordevour it sitting at one of Attilio’shandful of tables, you can be assuredthat this is one of the best localItalian eateries around. In fact, I mentioned that Ireviewed Attilio’s to a fellow food critic friend who livesnowhere near Roslyn Heights, and his eyes lit up, saying:“Great place. I go there all the time.” It’s that kind ofword-of-mouth loyalty that good food generates.
The personal pizzas are fresh, baked perfectly andhave a wonderfully thin, crispy crust. The Margarita, alight pie with fresh mozzarella, tomatoes and basil wasfantastic. I couldn’t stop eating slice after delicious slice,hot out of the oven, even knowing I had a big meal ahead.Even the House Salad portended good things to come: thehearty garden salad with roasted peppers, marinatedmushrooms, fresh mozzarella, cucumbers, onions andartichoke hearts was made even better by a fantastichouse balsamic dressing, that’s thickened by an immer-sion blender which adds air, and savory depth. I had to askthe waiter if this was indeed the house
salad, because it seemed more like a gourmet salad. You can always judge an
Italian restaurant by its meatballs,and Attilio’s were right up therewith the best. Served in a boldtomato sauce they were moist,well-cooked and well-seasoned.The portions here are large, andthat’s good, because every dishthat we ordered was first-rate andtravels well for leftovers.
The Eggplant Parmigianawas a confident dish, with light,remarkably tasty eggplant and arobust sauce with lots of meltedmozzarella. The Veal Marsala wascooked perfectly, as was the
Chicken Marsala. I’m a big Marsala fan, and I’m oftendisappointed by the sauce. Not here. Attilio’s was creamy,and delivered the perfect punch of wine and tang of themushrooms. It was light and not overly rich, and it madefor a bulls-eye of a dish. The Penne ala Vodka was also astrong contender, and a reminder about how food canhave terrific flavors without a million bells and whistles.The Vodka sauce was subtle, but still had every ingredientto make it stand out.
And, of course, you need to end your meal here withsome Italian ices.
They’re open seven days and are very popular forcatering parties and events.
While the day is spent busy selling their terrificpaninis, heros, salads and slices, night is when theyshine when you order (take-out or sit-in) a meal that’sworthy of the great reputation Attilio’s already has.
Salt Free BBQ’S to Order Skinless BBQ to OrderFRESH SALADSCHICKEN SALADHEALTH SALADPOTATO SALADSHRIMP SALADMACARONI SALADTUNA SALADVARIETY OF COLE SLAWSTHREE-BEAN SALADTOSSED SALAD (with or without chicken)EGGPLANT SALADPASTA SALADSBEET VINAIGRETTECRANBERRY COMPOTECUCUMBER SALADCARROT RAISIN SALADCOUNTRY COLE SLAW*GREEK SALAD
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Tasting Room Hours:Thurs/Fri 3-7pm • Sat 12-7pm
Tix are $45. Available in the Tasting Room or online.
Brewing isn’t just business.It’s our passion. It’s why we dothings like sponsoring the beer garden at the Spring Craft Beer Fest and hosting our own real alefestival every year.
Have a blast and we hope to see you around the brewery.
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68898
10% OFFBox of Cigars
$150 Value or MorePresent Coupon at Time of Purchase.
Expires 4/30/11.
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It’s the perfect place to go forthe perfect lunch or dinner.
The creation of Antonino’s has truly been a labor of love.We are a friendly, cozy, family-style restaurant that hasold-fashioned roots. Inspired by Italy’s romantic natureand tradition, we sought out the elements essential to thecreation of a restaurant dedicated to the authentic spiritof Italy. Our insistance on perfection is a primary factorinfluencing the selection of everything.
CATERING FOR ALL OCCASIONSCatering can be tailored to events of any size or budget.We offer a wide variety of menus & planning services toensure that your event will be enjoyable. Our staff willdeliver & set up your affair.
Open 7 Days • Lunch & DinnerFREE DELIVERY
GIFT CARDS AVAILABLEWE ACCEPT ALL MAJOR CREDIT CARDS
For Additional CouponsText 90210 to Antoninos
Take10% OFF
Dining In OnlyWith this coupon. Not to be
combined with any other offer.
Take$500 OFF
$3500 or MoreWith this coupon. Not to be
combined with any other offer.
Take10% OFF
Any Purchase of$100 or More
With this coupon. Not to be combined with any other offer.
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GrandA1Auto Body
Brian and Rich have added something new and exciting to their business, they have now become a Car Rental Center. In fact, theyhave a free car to lend when you bring in your vehicle for repair. IFTHE FREE CAR IS NOT AVAILABLE THEY WILL RENT YOU A CARFOR AS LITTLE AS $29.95 A DAY.
“Quality Work at a Fair Price” is their slogan. It’s more than just acatchy slogan as they guaranteed all repair work for the life you ownthe car. You can’t beat that.
A1 Grand Auto Body has been in business at this location for 13years, Brian and Rich have over 35 years experience in auto bodyrepair. They also have a towing service available 24-hours a day atvery competitive rates. Brian is third generation in the auto business.
Many of your friends and neighbors have used A1 Grand Auto Bodyover the years. Ask them how they feel about this fine, honest com-pany. Brian and Rich are very proud of their work and completelystand by it. According to the Web Rating A1 Grand Auto Body is oneof the top shops in New York State.
Car Rental Center Quality Work at a Fair Price Guaranteed Repair Work 3rd Generation in Business
RATED # 1 SHOP ON HERRICKS ROAD5 Star-Rated Shop!
A1 GRAND AUTO BODYLocated at
105 Herricks Road, Garden City Park516-294-4200
69152
- Pat ribs dry with paper towel and generously dust with Cajun dry rub (of your choice)
- Stand racks of ribs on end so that they stand up straight in a roasting rack
- In a roasting pan, pour 2 pints of Lager (of your choice) and 1 cup of white vinegar
- Put roasting rack in roasting pan so that the ribs will steam in beer. Seal tightly with aluminum foil. Roast in oven @ 450 degrees for 1 hour and 45 minutes.
- Let ribs cool, then lather BBQ sauce (of your choice) on both sides of ribs
- Put on a hot grill for 3 minutes on each side and repeat with sauce and 3 minutes on each side again
BBG'S BBQ BABY BACK RIBS
BREWS BROTHERSG R I L L E
516-741-4466CHIMNEY CAPS & LINER KITS
ROOFING
LOUVER
SIDING
SHUTTERS
WEATHER VANESFINIALS
FLASHINGS
WINDOWS
GUTTERS
DOORS
LOCK-TOP TM
Energy-Saving Fireplace Damper
Family Owned Since 1948205 Herricks Road, S/W Corner Jericho Garden City Park
www.volko.comMon-Fri 7-5; Sat. 7-1 - Experienced Sales People
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69149
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WPWilly ParkersA M E R I C A N B A R & G R I L L
FREE 1ST
CRAFT BEER DRINK
WITH ID BRACELET
FROM CRAFT BEER
SHOW
PRIVATEPARTY ROOMUP TO
75 PEOPLE
LIVE MUSIC EVERY FRIDAY & SATURDAY NIGHT
• Happy Hour Mon. - Fri. 4pm-7pm
Buy 1 Get 1 FREE
Draft Beer, Wine, Well Drinks & Appetizers
• Two for Tuesdays!!!
Buy 1 Drink and Get 1 FREE
• Wednesday Karaoke
• Thursday Night - Ladies Night 1/2 Price Drinks
Phone: 516-750-8125
NOW SERVING LUNCH
ON THE WEEKEND
71 Hillside Avenue
Williston Park, NY 11596
www.willyparkers.com
6882
4
WE HAVE
24 CRAFT
BEERS
Two Tasty Recipes Using BeerThat Are Sure to Please!
By Pat O’Keefe(Pat O’Keefe writes a regular column for Anton Newspapers.)
Beer Brisket• 1-4 to 5 pound first cut beef
brisket (thin cut)• Salt, pepper, garlic powder• Dash of Worcestershire sauce • 2-12 ounce bottles dark ale• 2-12 ounce bottles chili sauce• 1/2-cup honey• 1 packet onion soup mix• 2 to 3 red onions, sliced
Preheat oven to 325°, liberally sprinkle brisket with salt,pepper and garlic powder. Place brisket, fat side up in alarge roasting pan, foiled lined if you prefer. Mix chili sauce,beer, onion soup mix, Worcestershire and honey. You willfind the honey will mix in better if you heat it slightly in themicrowave. Pour the mixture over the brisket and top withthe sliced red onions. Cover the roasting pan tightly with foiland place in the oven. Cook for at least three hours or untilthe meat is fork tender. Depending on your meat it may takeup to four hours. You really cannot over cook this. Thebrisket can easily be cooked a day in advance; in fact themeat slices easier when it has cooled.
Beer-Cheese Soup• 4 tablespoons butter• 4 tablespoons flour• 3 cups half and half OR milk• 1 clove minced garlic• 1 teaspoon dried red pepper flakes• Salt and Pepper• 3/4 cup dark ale• 3 cups shredded white cheddar cheese
(Vermont Cabot Cheddar)• Cooked crumbled bacon or real bacon bits
Melt butter in Dutch oven/soup pot and add flour, cook stir-ring for a few minutes. Add chopped garlic, pepper flakes,salt and pepper to taste. Slowly add half and half stirringconstantly so as to keep the mixture lump free. Cook for aminute or so and add the ale. Continue to cook stirringconstantly to cook off the initial taste of the alcohol.Reduce heat and add the shredded cheese. Do not let themixture boil. Serve the soup topped with chopped bacon.
Wisk all ingredients together, add flour ifnot thick enough batter. Dip product (fish,chicken, vegetable, beef, lamb (yum!) etc.)in batter and suspend holding in oil at 350degrees until it starts to puff, then let it gointo oil.
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Nationally recognized beer and brewingexpert Bob Skilnik wonders whatever hap-pened to the simpler times of beer-soakedbratwurst, pot roast with a rich brown beergravy, or the simple pairing of Wisconsincheese with American beer? His book,BEER and FOOD: An American History,documents the parallel evolution of theUnited States brewing industry and itsbeers as they shaped American cookeryfrom colonial times through Prohibition, toits continuing influence in today’s modernkitchens.
"At this point in our culinary experiences,there are few new food recipes," saysSkilnik. "Most have evolved from earlierdishes. Much is made today by beer andfood writers, for instance, about the pairingof oysters with stout. Brewer MatthewVassar was responsible for introducing oys-ters to the beer drinkers of Poughkeepsie,NY back in 1811. Chicago saloonkeeperspassed out heated oysters with their nickelbeers back in the 1880s. Today it's very chicto pair hard-to-find European beers withSwiss chocolates or French cheeses thatcost $40 per pound. I say it's time to turnback the clock to food recipes that celebrateAmerican foods and beers.”
BEER and FOOD: An American History,stands as an enthralling piece of historicalnon-fiction with its widely-unknown narra-tive about the birth and rise of our nationalbrewing industry and the evolution of itsbeers, and the resulting changes in thepreparation of both familiar and esotericdishes using beer. Whether it’s beer-boiledbrats, or rich brownies washed down with acreamy stout, Skilnik uncovers the originsand history behind scores of beer-relatedfoods in his own descriptive, polished style.The book is available on amazon.com.
BEER FOODAn American History
&
68833
605 Rte. 25A,Rocky Point Business District
631-821-0066OPEN 7 DAYS A WEEK
FOR LUNCH & DINNERwww.deksrestaurant.com
hear ye, hear ye
DEKS American Restaurant“State of the art” draught system.
Handcrafted imported and domesticbeer of many origins and nations.
OVER 162 BEERSPLUS OUR FAMED SELECTION OF:
15 ROTATING BEERS ON DRAUGHT57 SINGLE MALT SCOTCHES43 TEQUILAS & SAUZAS44 SINGLE BARREL &SMALL BATCH BOURBONSand a great variety of vodka, rum, cognac & port.
• Private Beer Dinners Arranged• Release Party for Prankster Ale
APRIL 1st• PINT NIGHT - APRIL 8th
with UBU• Firkin Friday - APRIL 15th
Oskar Blues Mamma’s Lil’s Yella Pills• Firkin Friday - APRIL 29th
GUINNESSVoted One of the GreatestPints in America 2010
We Offer Off-Premise Catering
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NORTHPORT TASTING ROOM & WINE CELLAR
Live MusicMostNights
Sommelierson Staff
$6 ThursdaysSeveral Selections
at $6/glass
with proof of Employment
Wine Down Wednesdays
20% OFF wine in Bar
Tuesday Nights at the Wine Bar $3495
70 Main Street Northport Village • (631) 261-0642www.northportwines.com
A place to come congregate and unwind from the day-to-day pressures of life, and relax
Drink in our bar...buy a bottle for home
69085
Follow@LIBeerGuide
onTwitter
Your guide to finding and enjoying great beer
on Long Island!
www.LIBeerGuide.com69154
Irish Beef Stew With Guinness Stout2 tablespoons olive oil3 bay leaves2 lbs beef stew meat, cut into 1 1/2(with some fat left on the meat)1 large yellow onion, peeled and cut into 1/42 garlic cloves, peeled and chopped1 teaspoon dried thyme1 teaspoon dried rosemary2 -3 tablespoons all-purpose flour3/4 cup beef stock (or use canned)1/2 cup Guinness stout1 tablespoon parsley, chopped1/2 lb carrot, slicedsalt and black pepper, freshly ground
Heat a 6 quart stove top casserole or oven proof pot andadd the oil and the bay leaves. Cook the bay leaves fora moment and then add the meat. Brown the meat onboth sides on high heat. Add the onion and cook for afew minutes until it is clear. Reduce the heat to low andadd the garlic, thyme, rosemary and flour and stir untilsmooth. Add the beef stock and stout; simmer,stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in the oven at 275F: for about 2 hours, stirring a couple of times. Check forthe salt and pepper before serving.