Lake Drum Brewing
Heading 4
on draft
beer
​kombucha
Citrus
.05%
Non-alcoholic
grapefruit sour
Sour
ABV: 5.6
Varietals: Pippin, Ida Red, Northern Spy, Rhode Island Greening
Dry Cider, aged for 6 months in Rye whiskey barrels. Rye, Citrus (orange and lemon peel), Eucalyptus, Floral, Sophisticated yet unassuming. Herbal notes transition seamlessly into rye flavor.
Toasted red ale
ABV: 4.7%
Seasonal. Our interpretation of an Irish Red. Toasted grain and malty on the nose, Lightly bittered with Belma hops that contribute berry and unripened plum to an even, long-lasting flavor. Suggestive of a malty beer without the annoying, cloying sweetness. Terminates with a balance of malt and berry
senor crispy
ABV: 4.2%, 15 IBUs
Very bright and crisp with a floral and citrus bouquet. A strong nod to a popular Mexican lager. A simple grain bill and a simple hop bill result in a no-nonsense, clean beverage.
rise pale ale
ABV: 5.9%, 43 IBUs.
An american pale ale flavored with Citra and Mackinac hops. Dry start to finish, this beverage gives citrus fruit, a hint of pine sap and tangerine peel notes on a barely perceptible grainy malt canvas. The Mackinac hops are 100% New York State.
bowen porter
ABV 5.7%, 34 IBUs.
Ashy, dry with notes of caramel, chocolate, dried fruit.
the double dog ipa
ABV: 8.0%, 91 IBUs
Unlike many double IPAs, Double Dog is relatively dry and not cloyingly sweet. The high IBUs come off as surprisingly approachable. Notes of citrus and pine, some malt and caramel. Clear and slightly amber in color
Plate: Butterscotch-slightly floral-creamy-nice framing bitterness- subdued
G-Town brown
ABV: 5.7%, 47 IBUs.
An easily approachable brown ale that wants to put brown ales back onto everybody’s short list of things to do. Subdued notes of caramel, burnt chocolate. 100% of hops from Petersen Farms in Seneca Castle NY and/or Cobblestone Hop Yard in Ontario NY.
buckwheat stout on nitro
ABV: 8.2%
Roasted buckwheat from nearby Birkett Mills and an exhausting cereal mash form the backbone of this American stout. Pouring through the nitro tap adds a creaminess and body to this normally dry beer. Coffee and toffee flavors, dense tan head.
cider
Jack Straw
ABV: 8.5%
Varietals: Golden Russet, Harry Masters, Stayman, Newtown Pippin, Cox Orange Pippen, Winesap
Technical Data: Post fermentation it was aged in stainless steel for nine months, no additives or sugar just a great blend of apples straight from the mill.
Tasting Notes: honey, lemon grass, easter hay
The acid test
ABV: 8.1%
Green Apple,(Tart) Black Cherry
Has great acid but doesn't feel like heartburn, balanced. Sits on the tongue for a while in a good way.
Cherry is more like a wild tree cherry, when not quite ripened all the way. Tastes a lot like a dolgo
when first picked but don't think people will get that, tart cherry is more common - watermelon jolly rancher thing from the spruce tips. I would consider acid test "polished" - any more additions will get into the artificial zone, color is perfect for the flavor profile: Dangerous -You want to get down, James Brown?
Light, minimal carbonation on this, just enough to soften the bite acid increases as carb decreases - Fun
river daddy shandy
ABV: 7.1%
Sweet; refreshing, a little tart but easy drinking. Notes of honeydew, watermelon, citrus and fresh apple. The tannins make it feel like grapefruit, balancing the sweetness and tartness provides another dimension.
The French connection
field blend
Dry 6.2%
barreled aged in French oak for three years, smooth body with lingering notes of whiskey, smoke and apple peel.