A NY Stein of Mind

Check out this sampler of foam-topped refreshers and get hoppy.

Each batch of John Dory Oyster Stout calls for 50 pounds of shells.

Each batch of John Dory Oyster Stout calls for 50 pounds of shells.

Talk about locapour — these teamed-up chef and brewery batches of suds have been this summers tap-happy treat. And many even use state-centric ingredients in the mix, from oyster shells to New York apricots.

Check out this sampler of foam-topped refreshers and get hoppy.

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Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal, Liquor.com, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.