On tap at Ambulance, monastic Abbey yeast profile provides brown-sugared dark fruiting of Belgian strong ale for dark-roasted mocha malting of chocolate-enriched stout. A luxurious dry-bodied hybrid, its molasses-embittered Baker’s chocolate chalking and mild cocoa powdering override any prune, plum or fig nuances.
On tap at Abominable Snowfest, smoked black malts, dark chocolate syruping and bitter cocoa powdering pick up dark nuttiness (and a hint of licorice).
On tap at Abominable Snowfest, smoky walnut-shelled mocha malting receives dry Centennial hop oiling to contrast light maple caramel saucing. Slick plastique scamper covers bitter nut-charred continuance and dark-roasted black chocolate bottom.
Marking its one year anniversary, leisurely limited edition 2016 amber ale takes easygoing approach as subtly phenol-hopped grapefruit, pineapple, orange and passionfruit tang rises above caramelized crystal malting as brown-sugared raisin nuance fades away with nary a trace.
Dry-hopped jet black Cascadian Dark Ale’s cask-like soft tone lightens dark chocolate influence as well as dried-fruited raisin, fig and date nuances and latent black currant snip.
Well-detailed full body from 2016 small-batched Reserve Series brings bold dark-grained black chocolate richness to dry hop-charred coffee roast and bitter walnut sear while sustaining clean mineral water briskness. In recess, oats-dried molasses and mild vanilla beaning deepen black-malted mocha goodness while hints of dark rum, burgundy and black cherry waver. On tap at Biggie’s, 2018 tapped version retained creamily bittersweet dark chocolate roast heightened by sugared coffee, raw molasses, gooey anise and earthen hops.
Surpassing its humble promise of being an “artisanal small-batch brewery inspired by food, fruits and spices” after taking its inspirational spirit from Peru’s magnificent Andes Mountains (where its branded Kuka reference translates to “food for working travelers”), ANDEAN BREWING opened its taproom during the summer of 2013 (and closed during 2020).
Quickly developing a bottling line for their unique maca-rooted beers (such as the ever-popular Kuka Banana Nut Brown Ale), entrepreneurial Manhattanite, Andria Petito, a super-fan of Widmer Hefeweizen in the ’90s, expanded her palate over the course of time.
Meanwhile, current brewmaster, Alex Coronado, worked four years at Rochester’s CB Craft Brewers before joining Andean in 2015. A graduate of Fredonia State University’s arts and music department, Coronado and his ex-girlfriend became interested in home brewing post-haste.
Stationed in the light Industrial hamlet of Blauvelt, 25 miles north of New York City, Andean’s Kuka beer lineup benefited from its early reliance on the maca root, giving flagship staples like Kuka American Pale Ale, IPA and Belgian Blonde a delicately sweet chestnut-derived whim. Inside a tidy 6,500 square foot warehouse with high aluminum ceiling and plenty of space for expansion, Andean currently utilizes four fermenters and one bottling line.
On my early January ’16 visit, Coronado’s working with the mash tun for a limited edition 8-gallon pale ale while rock music blasts thru the cavernous brew room. An L-shaped bar (with lacquered table-top beer labels) in the gray-walled tap room provides local denizens with four different tapped brews. Some law school students share home brews as Petito tends bar, fills growlers and sells several bottled brews from the refrigerator.
I get two previously untried dark ales (reviewed fully in Beer Index) on tap while the crowd shuffles in. Lightly fermented on oak chips, Kuka White Chocolate Stout delights the senses as its spicy cocoa-nibbed brown and white chocolate sweetness serenades subtle vanilla, cinnamon, marshmallow and creamy caramel flam illusions.
Better yet, diabolical Kuka Devils Treat Imperial Milk Stout thrills tastebuds with richly creamed chocolate milking, recessive black coffee scurry, mild cayenne-peppered burn, cherry-pureed banana bruise, sticky anise trifle, wispy burgundy wining and oats-flaked maca root base.
During a hot June evening in 2017, returned to Andean to try two adjunct fruited saisons and one fabulous IPA.
Easygoing sparkling wine or summer shandy alternative, Blackberry Pretty Colored Marbles Saison, brought tart blackberry souring to delicate Sterling hops and dry wheat malts, picking up oaken cherry, cranberry and boysenberry nuances. Nearly as likable, correlative Pineapple Saison offered subtle pineapple tartness and zestier tropicalia.
Delectably sacrilicious Lick The Mind Of God IPA plied brisk pineapple, grapefruit, orange and peach tanginess to moderate piney hop bittering and crystal pale malting with crisp, clean clarity.
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Thrilling milk stout synchronizes richly creamed chocolate milking around recessive black coffee scurry, mild cayenne-peppered burn, cherry-pureed banana bruise, sticky anise trifle, wispy burgundy wining and molasses-sapped sugaring to oats-flaked maca root base.
On tap at Ambulance, smoked mocha malt prominence informs richly creamed Imperial Stout. Mighty brown chocolate-sweetened caramel spicing gains dark-roasted hop graining, ashen pine char and light peat sear. Distant black-malted coffee, vanilla and port tones add depth.
On tap at Ambulance, evasive English-styled barleywine may have medicinal cherry-candied 9.5% ABV, but its muted bruised cherry influence needs deeper penetration over mild molasses-malted spine and dewy peat respite. Cherry soda-like flow adds carbolic luster. Wispy vanilla, toffee and raspberry truffle illusions linger softly.
On tap at Ambulance, unconvincing lager-strained biere de garde yeast and downplayed Mosaic-Galaxy- hopped citrus perfuming dried up by barnyard-parched spelt, oats and straw wheat rusticity. Tart lemon-bruised bittering regales mildly acidic sour saison sashay.
On tap at Ambulance, easygoing tropical fruiting rides above light resinous pining. Bright yellow grapefruit, navel orange, pineapple, peach and mango tang picks up latent lemon-seeded bittering over damp vegetal tinge.
