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WITBIERS & Seatuck Environmental Association Witbiers are pale and usually cloudy in appearance because they are unfiltered and brewed with wheat, and sometimes oats. They are often TH flavored with coriander, orange peel, and other spices and , and 6 ANNUAL have a crispness and slight twang. is a complex style; many are very fruity in aroma and flavor, with Bats ‘n Brews earthy tones and mild tartness. They tend to be semi-dry, and many have only a touch of sweetness. BBatsenefit & Brews Age of Reason (Finback): A bright, tart farmhouse saison that has a touch of funk and a touch of sour. (5.7%, 14 IBU) Benefit Beach (Port Jeff): This straw-colored Belgian-style wit is brewed with orange peel and coriander, and has a light body and strawberry color. (4.8%, 23 IBU) Saturday, October 24, 2015 Cherie (Saint James): This interpretation of a Belgian-style blonde is a moderate-strength with a subtle complexity, slightly sweet flavor and dry finish. (7%) Greenmarket Wheat (Brooklyn): An unfiltered weisse beer brewed with state wheat, and , with light fruit flavors and a zesty palate. (5%)

Honey Wit (Big Alice): A Belgian witbier brewed with local honey, orange peel and coriander. (5.1%)

New York Pharm Ale (Rockaway): An amber saison with light citrus notes, brewed with malt and hops from the North Shore of Long Island. (5.2%)

S1 Saison (Transmitter): A mahogany saison brewed with Guide to rye and white wheat, generously hopped with Pacific Jade and fermented with a dry but fruity yeast. (7.9%, 24 IBU) Bats and Brews

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Seatuck Environmental Association is a member-supported, not-for-profit 501(c)(3) organization dedicated to conserving Long Island wildlife and the environment. Learn more at seatuck.org AMBER & BROWN AND Amber ales tend to focus on their , and their hop intensity can range from low to high. These are well-balanced that typically ats taste of toasted malt and light fruitiness. American brown ales—spawned B from the iconic English brown—use diverse American ingredients, and • Bats make up a quarter of all mammals; there are 1,200 species worldwide. many add coffee or nuts to the mix. The Belgian is a rich malty • Bats are the only mammals able to fly and the only known to feed on blood. beer with delicate spice and fruit aromas and flavors. • Bats fly with their fingers; their wings are finger bones covered with a thin Abbey Double (Southampton): This Belgian-style beverage layer of skin. Wings make up 95% of their body surface area. starts off with notes of dark candied fruit, chocolate and • Bats are not blind. They can see quite well and also use echolocation by licorice, yet finishes dry with a hint of spiciness and banana emitting high-pitched squeals (inaudible to humans) through their mouth or and clove. (7.4%) nostrils. Their large ears detect the sounds that are bounced back from objects as thin as a human hair. Badman II (Brewers Collective): An offshoot of our first Badman , this version reduces the amount of chocolate malt and • Fact Check: Bats don’t get tangled in human hair! creates a fuller-flavored beer with roasted malts. (3.5%) • A colony of bats can cut down on unwanted mosquitoes around your yard. A Belgian-Style Dubbel (Saint James): This deep reddish, single brown bat can catch as many as 1,200 mosquito-sized insects in one hour. moderately strong, complex Belgian ale displays rich malty sweetness, moderate fruity aromas and smooth alcohol warmth. • Bats emerge from their caves and crevices in the evening hours, when insects (7.5%) are still active. The largest colony in the world is in the Bracken Bat Cave in , home to more than 20 million bats; their emergence looks like a Lithology Brown Ale (Lithology): A malty, full-flavored thunderstorm on scientists’ radar! They eat over 200 tons of insects in one American brown ale, with chocolate, caramel, nutty and toasty notes from Chocolate, Marris Otter and Victory malts. Three nocturnal foray! hop additions yield a balanced profile. (5.3%, 29 IBU) • Good news: Bats have a relatively long life span, and some species live to be 30 years old. Bad news: Populations of more than half of all bat species in North FairyTale Red Hop Ale (Barrage): This medium-bodied, deep ruby Irish ale America are in decline. tastes of carmelized malt and mild citric hops. (5.6%, 50 IBU) • Smallest bat: the bumblebee-sized Kitti’s hog-nosed bat from Thailand. Largest RastafaRye Ale (Blue Point): This hearty ale blends rye malt with fresh West bat: the giant golden-crowned flying fox from the Philippines—it has a 2-foot Coast hops, yielding a deep copper color and a spicy, floral flavor. (7.6%, 40 body and 6-foot wings! IBU) • Vampire bats do not suck blood; they lap it up. It’s rare for a vampire bat to feed on a human, but if it does the bat will return to feed again from that same person, PUMPKIN ALES by detecting the way that person breathes! But don’t worry: the only vampire bats Pumpkin ales are typically mild beers of little or no in North America are in zoos. bitterness, and have a malty backbone and a dominant • Bats that feed on frogs can tell the difference between spice flavor. edible and poisonous species by listening to the male frog’s call. Some bats use echolocation to detect the All Hallows Eve Imperial (Spider Bite): This surface ripples made by a fish, then swoop in to orange-amber-colored ale is like a drinkable pumpkin pie. Be not afraid of its scoop it up. power. (9%) • Bat guano is used as a fertilizer, and during the U.S. Post Road Pumpkin (Brooklyn): Made with Dickinson pumpkins and Civil War it was used to make gunpowder. , this traditional ale has an orange-amber color, a warm pumpkin aroma, a biscuity malt center and a crisp finish. (5%, 24 IBU) • Overall, these charismatic animals have featured in great literature, popular culture and myth. Bram Squashbuckler Pumpkin Ale (BrickHouse): A seasonal pumpkin ale made Stoker’s gothic novel Dracula, published in 1897, with real pumpkins, local honey and a special spice blend of , has never been out of print. nutmeg, allspice and fresh . (5.8%) INDIA PALE ALES (IPAs) Bats of New York State American IPAs are more flavorful than the often withering bitterness of the English version (originally brewed to withstand the long passage to India), Cave Bats and they range from pale golden to reddish amber to black. IPAs may use a Northern Bat (Myotis septentrionalis) Wingspan: 9”; constellation of hop varieties, which impart a big herbal or citric character. Body Length: 2” Their bitterness is balanced by a medium body and a malty backbone. Commonly seen in summer months. Its large ears and high-frequency call enable it to fly through dense forest. 70 West Coast (Crooked Ladder): This West Coast IPA has a burnt orange color Little Brown Bat (Myotis lucifugus) Wingspan: 8‒9”; and is brewed with four hop varieties, with 6 pounds of dry hops for conditioning. Body Length: 2” (6.5%, 70 IBU) The most common bat in the state. This is probably the Brooklyn East IPA (Brooklyn): A clean, drinkable IPA packed with flavor, with a bat you see flying low over water on a summer evening. piney aroma and the taste of stone fruits. (6.9%, 47 IBU) Indiana Bat (Myotis sodalis) Wingspan: 10”; Body Length: 2” This is an endangered species, vulnerable because they roost in large clusters in a Burton IPA (Southampton): This English-style has a light to medium few places. They forage along forest edges and close to tree tops. malt body and refreshing fruit notes of peach and apricot, with a restrained hop flavor. (4.6%) Eastern Pipistrelle (Perimyotis subflavus) Wingspan: 9”; Body Length: <2” Widely distributed in New York, but always in low numbers. Distinguished from Eight Legged RyePA (Spider Bite): An American-style IPA with the substitution other bats by its yellowish-orange fur. They can be seen chasing insects at tree- of 30% rye malt, which lightens the appearance and body; this is top level early in the evening. packed with hops to yield grapefruit, citrus and floral aromas and flavors. (7.2%, 55 IBU) Big Brown Bat (Eptesicus fuscus) Wingspan: 13”; Body Length: 3” The largest of New York’s cave bats and the most tolerant of cold temperatures LB IPA (Lithology): A balance of five hop varieties in a blend of and low humidity. One of two bat species that raises its young in buildings as amber and crystal malts; this brew satisfies the biggest hopheads and well as trees. tempts even the most timid taste buds. (6.3%, 93 IBU) Small-footed Bat (Myotis leibii) Wingspan: 9”; Body Length: <2” Mellow Mood (Destination Unknown): A session-strength IPA that New York’s smallest bat, it weighs less than a nickel. It has a black “raccoon” is very drinkable; its Cascade and Citra hops impart tropical citrusy face mask and long glossy fur. taste and aroma. (4.8%) Tree Bats Oblation (Church Avenue): This hop-forward yet balanced double IPA Red Bat (Lasiurus borealis) Wingspan: 12”; Body Length: 2‒2 1/4” is brewed with five malts and obscene amounts of late-edition Citra and Historically, red bats were reported migrating in large flocks during the daytime, Columbus bittering hops. (8%, 100+ IBU) but such sightings are now rare. They roost low in trees among dense foliage.

Party Boat IPA (Port Jeff): This copper-colored, malty IPA stands up to Hoary Bat (Lasiurus cinereus) Wingspan: 16”; Body Length: 3 1/2” its aggressive blend of ten hop varieties, and has a piney, citrusy hops The largest of all New York bats. More of a northern species, they are most finish. (7.7%, 77 IBU) abundant in the Adirondacks. Silver-haired Bat (Lasyionicterius noctivagans) Wingspan: 11”; Body Length: Resin (Sixpoint): A double IPA that celebrates the extraction of hop 2‒2 1/3” resin for a concentrated bitterness that remains balanced and Perhaps the least frequently encountered bat species in the Northeast during drinkable. (9.1%, 103 IBU) summer months. As its name implies, it has silver–tipped hairs on its nearly Rye-day the 13th (BrickHouse): A deliciously hoppy rye IPA brewed with lots of black body. citrusy and piney American hops. (6.3%)

Useful Idiot IPA (Brewers Collective): Brewed with 2-row and Vienna malts and The Bats & Brews bat presentation by Dr. Abigail Curtis Chinook and Amarillo hops, this IPA has a citrus, piney, grapefruit flavor. It’s dry- hopped with Chinook to bring out the bouquet of a pine forest floor. (7.1%, 65 IBU) of the Museum of Natural History will be held in the tent in the front of the building beginning at 7:45 p.m. PORTERS & American porters are inspired by the classic English , but employ higher levels of hops, smoked malts, and sometimes coffee or chocolate to complement the burnt flavor associated with this style. American stouts are derived from English and Irish stouts, but on this side of the pond brewers often increase the hopping and, as with porters, add other flavors—even Brews oyster—to complement the typical roasted smoothness. Black Chocolate (Brooklyn): An Imperial stout loaded PALE ALES & with dark chocolate aroma and flavor through the artful blending American pale ales focus on a balance of malt and hops. They are top- of six malts and months of aging. (10%, 51 IBU) fermenting beers with a range of fruity flavors, and bitterness varies from lightly floral to assertively pungent. The classic German —a , Black Duck Porter (Greenport): This full-bodied black ale puts or bottom-fermenting beer—is golden and hopped with Noble hops. the roasty malt front and center with cocoa and coffee flavors, and has a mild hops character and dry finish. (4.7%) American Beauty (Dogfish Head): This Imperial pale ale captures the spirit of the Grateful Dead; the toasty flavor of organic granola complements the New York Oyster Stout (Blue Point): This dark brown stout is and all-American hops. (WARNING: Contains almonds!) (9%, 55 IBU) brewed with six malts, local oyster shells, bay salt and Columbus hops—a welcome bearhug on a chilly evening. (5.5%, 27 IBU) Brooklyn Oktoberfest (Brooklyn): Brewed from the finest German malt and hops, this is true to the original style, full-bodied and malty, with a Purgatory Porter (Blind Bat): A roasty, robust porter, with notes of bready aroma and light, brisk hop bitterness. (5.5%, 25 IBU) coffee and dark chocolate, and a slightly finish. (5.6%, 20 IBU) Crisp (Sixpoint): This light pilsner is brewed with German Noble hops Southdown Breakfast Stout (Sand City): Brewed with roasted to create an indelible sehr (“very”) crisp flavor (5.4%, 42 IBU) barley, oats and chocolate, and infused with locally roasted coffee. Long Beach (Destination Unknown): A hybrid style ( Common) of an amber ale with mild bitterness and malt, fermented with GRUITS a traditional lager yeast for a crisp, refreshing finish. (5.8%) Gruits are ancient ales, the beers of yore, the way beers were probably brewed in the Middle Ages—before the use of hops. Moore Nelson (Barrage): An amber-colored American pale ale They can include a broad range of herbs, such as heather, with an earthy malt taste and strong citrus flavor from Nelson yarrow, wild , berries and evergreen needles. Sauvin hops. (5.2%) Seatuck Walkabout Gruit (Brewers Collective): An example of an Proletariat (Brewers Collective): A pale ale brewed with 2-row ancient gruit brewed with native herbs collected from the Seatuck wildlife and crystal malts. Rakau hops from New Zealand add tropical refuge—bayberry, white pine tips, juniper and several mints—and homegrown fruit character. (6.5%) Cascade Hanzl hops. (3.5%) Rise N Tide Pale Ale (Sand City): Hopped with Mosiac, Calypso and Equinox Witchbinder Gruit (Brewers Collective): This fall seasonal is brewed with hops, with rye added to the grain bill for a peppery, crisp finish. heirloom L.I. cheese pumpkin, sage and N.Y.-grown Cascade hops. A portion of the sage is lightly smoked over cherry wood and added to the boil to impart Sensi Harvest (Sixpoint): A copper pale ale bursting with fresh, undisturbed hop a touch of smoke to this deep, mysterious brew. (8%) flavors. Its Simcoe and Cascade hops are carefully selected and make the trip from field to in 24 hours. (4.7%, 50 IBU)

Wet Hop Pale Ale (Blue Point): This wet-hopped pale has a base of Munich and Special thanks to the and the following: a little wheat malt. Each batch is hop-backed with 200 pounds of Crystal hops. Estee Lauder • Evergreen Island Caterers, (5.9%, 55 IBU) Islip Cold Beer & Beverage • Bubba’s Burrito Bar Wet Hop Pilz (Blue Point): This variation on a classic pilsner uses three different malts, and each batch gets hop-backed with 200 pounds of fresh Saaz Rainbow Party Rentals • Wines on Main hops. (5.7% 28 IBU)