This February 19 through February 28, the New York City Brewers Guild and the New York State Brewers Association team up for NYC Beer Week. This ten day celebration is a time to showcase all of those great craft brewers from the New York area. Whether you're a certified Cicerone or just a fan of beer, NYC Beer week is a blast with over 400 events at over 200 venues.
However, here at BeeHive Oven, it seems that we're always celebrating NYC beer! We have a continuing commitment to try to source the best quality ingredients and products for the restaurant, and we also try to source them as close to home as possible. Jason, who heads our beer program, has been very been very lucky to do just that with our beers on tap.
Going with local brewers means getting to know and supporting other NYC businesses. While Jason and Treva were both working at the Food Network, they met Andrew Burman, who then became a partner at Other Half Brewing. Founded in just 2014, Other Half has been creating a wide variety of beers that are just really fantastic and pair so nicely with our food. We're currently pouring their Forever Ever IPA - a hoppy easy drinking session IPA.
As the owners of BeeHive Oven, we're all very hands on, and Finback Brewery is a lot like that too! Owners Basil Lee and Kevin Stafford brew the beer, handle ordering, and deliver it to us. We believe that kind of personal touch makes a difference and enjoy supporting this Queens based brewery. It doesn't hurt that they make whaley good beers; we're currently pouring their Missing Time, a black saison with cherries and dark malt character. This hybrid style saison is probably our most complex tap and is also Treva's favorite.
Fermented with honey from upstate NY's Betterbee farms, Coney Island Brewery created New York Honey Stout, one of their first specialty beers. We're happy to be pouring this big bodied sweet stout this winter. And brewed in the Bronx, you also might have tried a delicious Gun Hill beer at BeeHive Oven.
While the importance of quality and supporting the community fits with the BeeHive Oven story and mission, Jason says that choosing what goes on tap really comes down to what compliments Treva's food and the BeeHive Oven vibe: would you want to pair it with a biscuit or our chicken-fried steak? Is it fresh? Is it delicious on its own or in one of our signature beer cocktails? When it comes to Barrier Brewing Co's Kölsch Icculus, the answer is a big "yes!" Not many local breweries take on the German beer style of a kölsch, so we were happy to find this classic taste coming from Long Island, especially Long Island native Jason. While its tasty as a pint, try it in our BeeSting cocktail: Barrier's Kölsch Icculus blended with our Texas mint tea, honey, elderflower liqueur, orange bitters.
Much like our food, we take what we chose to put on tap seriously without being pretentious about it. A lot of time and love goes into creating Treva's food for our guests, and our beer program is no different.
Going with local brewers means getting to know and supporting other NYC businesses. While Jason and Treva were both working at the Food Network, they met Andrew Burman, who then became a partner at Other Half Brewing. Founded in just 2014, Other Half has been creating a wide variety of beers that are just really fantastic and pair so nicely with our food. We're currently pouring their Forever Ever IPA - a hoppy easy drinking session IPA.
As the owners of BeeHive Oven, we're all very hands on, and Finback Brewery is a lot like that too! Owners Basil Lee and Kevin Stafford brew the beer, handle ordering, and deliver it to us. We believe that kind of personal touch makes a difference and enjoy supporting this Queens based brewery. It doesn't hurt that they make whaley good beers; we're currently pouring their Missing Time, a black saison with cherries and dark malt character. This hybrid style saison is probably our most complex tap and is also Treva's favorite.
Fermented with honey from upstate NY's Betterbee farms, Coney Island Brewery created New York Honey Stout, one of their first specialty beers. We're happy to be pouring this big bodied sweet stout this winter. And brewed in the Bronx, you also might have tried a delicious Gun Hill beer at BeeHive Oven.
While the importance of quality and supporting the community fits with the BeeHive Oven story and mission, Jason says that choosing what goes on tap really comes down to what compliments Treva's food and the BeeHive Oven vibe: would you want to pair it with a biscuit or our chicken-fried steak? Is it fresh? Is it delicious on its own or in one of our signature beer cocktails? When it comes to Barrier Brewing Co's Kölsch Icculus, the answer is a big "yes!" Not many local breweries take on the German beer style of a kölsch, so we were happy to find this classic taste coming from Long Island, especially Long Island native Jason. While its tasty as a pint, try it in our BeeSting cocktail: Barrier's Kölsch Icculus blended with our Texas mint tea, honey, elderflower liqueur, orange bitters.
Much like our food, we take what we chose to put on tap seriously without being pretentious about it. A lot of time and love goes into creating Treva's food for our guests, and our beer program is no different.
Come into BeeHive Oven and support your local brewers with a pint... or two...
Try all beers we have on tap with a Beer Flight - $18 for four 8oz pours!
Try all beers we have on tap with a Beer Flight - $18 for four 8oz pours!
 |  |
RSS Feed
