(201) Gold Coast Fall 2015 | Page 58

N WHAT’S BREWING: Bodi Blonde is a citrusy blonde ale of barley, wheat and corn brewed with organic flaked coconut (6.5 percent ). Boom! Roasted (named for The Office lead character Michael Scott’s saying) is a smoky porter brewed with Hoboken’s Kubrick roasted coffee blend (6.2 percent). WHERE TO DRINK IT: Various festivals, competitions and other craft beer events. In pre-revenue, Hoboken Brewing is nearing mass production and distribution channels for kegs and six-pack cans. 56 FALL 2015 (201) GOLD COAST WHAT’S BREWING: LBIPA (floral with notes of citrus, 7 percent ABV), portion of the proceeds from the beer benefit the Alliance for a Living Ocean; 1787 Abbey Single Ale (Old World Belgian style, 4.8 percent ); Hudson Pale Ale (a bright hoppy nose with a smooth, refreshing finish, 5.8 percent ); Garden State Stout (full-bodied chocolate stout, 6.6 percent ); Weehawken Wee Heavy (malty Scottish ale with notes of caramel, 9 percent ABV). WHERE TO DRINK IT: More than 166 retail and consumption locations throughout New Jersey carry New Jersey Beer Co. beers. The brewery’s tasting room, located at 4201 Tonnelle Ave. in North Bergen, is open 5-9 p.m. most Wednesday, Thursday and Friday nights and 1-6 p.m Saturdays. COURTESY OF THE BUSINESSES I n 2007, Brendan Drury took on home brewing as an afterwork stress reliever to keep his mind off his day job as a stockbroker. It began to consume him – to the point where high finance took a back door to crafting beer. “As time progressed, my love for brewing and the challenges that came with it snowballed,” Drury says. “My entire department was laid off in 2011 and I knew it was a sign to transition careers.” So, Drury, as head brewer, brought on fellow craft-beer lover Andrew Zebrowski, a sales specialist, and they both staked a 50 percent claim in the inception of Hoboken Brewing Co. They have been renting brew space – which has been open for viewing by potential investors since August – while honing their recipes and developing a comprehensive business plan. Their flagship, Bodi Blonde, will be the first beer they roll out in mass production, in six-pack cans and for draft lines. “It’s a sessionable blonde ale, with California hops and yeast giving it a nice citrus note and aroma, and then we run the beer over organic coconut flakes,” Drury says. “I originally made it as a joke as I thought Bodhi (Patrick Swayze’s character) from Point Break would love that beer as his favorite. We quickly took it to events and won all of them.” (Bodhi was shortened to Bodi because they feared the “h” was confusing). “What we’ve come to realize as the craft-beer world has refined itself over the last 5 to 7 years is that as long as you love your product and have the right intentions, there is no wrong way [to run a brewery],” Drury says. “I welcome all brands to the market, as long as their goal is the same as ours. Make good beer for good people.” orth Bergen-based New Jersey Beer Co. hit the scene 10 years ago modestly, first premiering at Iron Monkey in Jersey City. Today, they are brewing with the force of the winds of Superstorm Sandy, with a capacity for 3,000 barrels annually with room to grow. The brewery’s craft beer can be found in more than 150 locations throughout New Jersey on tap in bars and regularly at special events, and in bottles on liquorstore shelves. And if you can’t find its beer, you can head to the Tonnelle Avenue brewery’s tasting room, four days a week, to get your fill. “We want to grow, but stay small enough to control our quality and know our customers,” Paul Silverman, chairman of New Jersey Beer Co., says. “We are all about New Jersey. Our brewers, our chairman, our manager, our tasting room staff, our salesperson and our investors are all born and raised here. So we plan to sell only in New Jersey. Maybe someday, New York, Connecticut or Pennsylvania.” The devotion to New Jersey is evident in each beer’s name. Five in all, they pay homage to all things Jersey. “We often get suggestions for names from friends, but we like to say that the recipe comes first and then we talk about the names,” Silverman says. “We like to have a New Jersey tie-in for names.”