Captain Lawrence – Mango Puree, Limone Luppolo & Apple Brandy Smoke From The Oak

Speaking of the Barn Raiser, a triple pale ale whose proceeds went towards a new barn to replace the one that burned down at Hemlock Hill Farm, Captain Lawrence was able to donate around $7,000 to the northern Westchester farm following a series of fundraisers, including trivia night, a beer-pairing dinner and, finally, the roast. Captain Lawrence is happy to help a friend who’s been there since the brewery’s earliest days. “We’re very excited to be able to contribute anything to them,” says Scott.

If you haven’t had a chance to try the Barn Raiser, the hoppy monster is making a last stand in the tasting room. And, as always, Captain Lawrence has some special brews set to debut in the coming days. The perennial favorite Birra DeCicco Limone Luppolo, which the Captain brews for regional grocery chain/craft beer mecca DeCicco Family Markets, is set to be packaged this week, and tapped in the tasting room. This quirky American pale wheat ale got an “outstanding” from Beer Advocate, and has its fans at the brewery too.

“It’s definitely one of my favorites,” says Scott.

The pilot system is cranking away—it’s created 50 or so offbeat small-batches thus far. Expect a beer brewed with mango puree, from staffer Mike Coulehan, while Randy Shull, whose creations always play well in the tasting room, is trying his hand at a lager. Neither brew has gotten a name yet; both should be ready to taste later this month.

A little further out is another perennial treat, with a twist: The Smoke From the Oak, currently aging in apple brandy barrels. The Smoke has been aged in rum, brandy and wine barrels in the past. This time around, it’s an imperial smoked porter. It should be ready for tasting in a month.

An imperial smoked porter may not be for everyone, but the likes of the India Pale Ale and the Captain’s Reserve Imperial IPA sure seem to be—the two go faster than Stones tickets on Groupon. Scott is increasing output for both to help avoid them running out, as happens now and then in the tasting room. “We just kegged a batch of the India Pale Ale,” says Scott. “We’ve upped the production significantly, so hopefully we won’t run out.”
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