Category Archives: News

Thanksgiving Hot Tips – Brussel Sprouts

Still working on your menu for next week’s big meal?  We asked our chef/owner Josh Sharkey for some tips on how to take veggies to the next level.  Here’s his tips for delicious Brussel Sprouts every time.


    • There is a dark outer set of leaves (usually just 1 or 2 layers), that are not very tender and can be bitter.  Toss those out so you have the heart of the sprout.
    • The root at the bottom tends to be a bit bitter as well; make sure to trim that off as much as you can.
    • Size is very important (insert joke).  Here though, we are talking more about consistency.  Make sure all your brussel sprouts are cut to the same size so they cook evenly.
  3. Most importably, BROWN THEM VERY WELL!  You want a deep golden brown.  Take the time to sear them in the pan well(olive oil is great); a cast iron pan works great for this.
    • With any pan that you use, make sure to preheat the pan so that it is nice and hot.  When you add the oil, it should roll around very easily in the pan (not smoking though).  Once you add the sprouts, if the pan is not hot enough, you could begin to release moisture which will stop them from being able to brown well.
    • Once the sprouts are nice and golden on a couple sides, season them simply with salt, and finish them in a 375ºF oven until they are tender, about 15 – 20 minutes depending on their size.
    • Brussel sprouts take well to many different sauces, seasonings, and flavors.  Here are a couple ideas for your table:
      • Bacon Vinaigrette.
        1. Very slowly cook 1 cup of diced bacon in a pan with a 1 Tbsp of olive oil until crispy and all of the fat has been rendered.
        2. Remove the bacon to a paper towel lined tray, leaving the fat in the pan, and add 2 Tbsp of chopped shallot or red  onion to the pan with a pinch of salt and cook over low heat until softened.
        3. Next add 2 Tbsp of Sherry Vinegar or Red Wine Vinegar and lots of fresh cracked black pepper.
        4. Remove from pan to a bowl and dress the roasted brussel sprouts just before serving.  Garnish with the crisped bacon and some fresh chopped chives or scallions.
      • Bark Cheddar Sauce
        1. Make it a little easier on yourself.  You can drop by Bark on the Wednesday before Thanksgiving and pick up our mighty tasty Grafton Cheddar Sauce by the pint, $10 per pint.  Just Email Us by Tuesday, November 25th to reserve your sauce.  Pour the sauce into a nice big serving bowl and place the roasted brussel sprouts on top.  Your guests will be pleasantly surprised when they find the cheesy goodness on the bottom.
    1. Try them raw!
      • Brussel sprouts make a delicious raw salad.
      • Clean them just as you would to roast removing the outer leaf and tough root.
      • Shave them on a mandoline or slice them very thin (carefully) with a sharp knife.
      • For every cup of shaved sprouts, add 1/4 cup of peeled & thinly sliced green apple and 2 Tbsp of toasted and chopped walnuts.
      • Dress with 1 tsp of lemon juice and 1 Tbsp of good olive oil, plus salt and pepper to taste.
      • Feel free to grate as much Pecorino over the whole salad as you like!


We hope everyone has a wonderful Thanksgiving with friends and family!


Where did those rings come from?

Onion rings, like most classic foods we eat, have conflicting origin stories. Mainly, no one truly knows how, who, or why it was created. All gg63570834we have are references in newspaper ads, old menus, and seasoned recipes compiled in cookbooks to help piece together the humble beginnings of a recipe. Nonetheless, these circular crispy flavor bombs as we know it are believed to have first shot on the scene in 1933 when crisco put a recipe for deep-fried onion rings in an advertisement they ran in the New York Times.
The_Art_of_Cookery_Made_Easy_and_Refined_1000165643Even before that date, Americans were deep-frying onions. John Mollard’s 1802 cookbook “The Art of Cookery Made Easy and Refined” includes a recipe called Fried Onions with Parmezan Cheese. In the recipe the author suggests cutting onions into 1/2 inch rings, dipping them into a batter made of flour, cream, salt and pepper, Parmesan cheese, and then deep frying then  in boiling lard. In January, 1910, a recipe for French Fried Onions appeared in the Middletown, NY DailyPigStandNo2 Times; however, the recipe asks its reader to julienne the onion, not rings.  Another claimant to the invention of the onion ring is the Pig Stand restaurant chai, founded in Oak Cliff, Texas, in the early 1920s. The
once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States. This eatery also claims to be the inventor of Texas Toast.
At Bark, obviously we don’t claim to have invented the onion ring, but you bet your bottom dollar ours are one of the most delicious ones in the tri-state area. Numerous folks come to our restaurant  requesting our always crispy on the outside, tender in the middle rings. If you haven’t had this menu item, you’re crazy. No, No, just kidding, but seriously you’ve got to come on over and get yourself an order stat.

Where in the Devil is the Chili Cheese Dog From?

CHILICHEESEFDOGresize Across the country, there is a number of different versions of the chili cheese dog. In Detroit it’s referred to as the Coney Island hot dog, and is piled high with chili, onions, and mustard. A Texas dog is a weiner with chili and hot sauce. In New York, we like ours with cheese sauce, bean-less chili, and then a sprinkling of raw red onions. No matter how you like your chili dog, or where you hail from in the United States, there is no denying, who ever decided to top a hot dog with chili and cheese is a genius!

No one knows for sure who put the chili on top of a hot dog first. It seems obvious, right? 1104609_origChili, originated in Texas, therefore, it must have been created in the Lone Star state. But this is far from the truth, the weiner that hails as a Chili Dog was supposedly created in Altoona, Pennsylvania by Peter “George” Koufougeorgas in 1918. However, though he references Texas in the name, the chili added has a stronger Greek cuisine influence due to the ethnicity of the restaurant owner who created it, and that the sauce is sweet like in Greek spaghetti.

So, it appears that the origin of this topped weiner is what happened to the hot dog as it spread from New York to the midwest; It took on a southern identity. And though it appears that this dog has quite an identity crisis, either way, it’s delicious, and a yummy way to enjoy a dog.



Blueberries: An Original North American Treat

blueberriesIt’s blueberry season! And great farms like Davenport Farm in Stone Ridge, NY have been cultivating and pruning their berries for a long time getting ready for the harvest. This is a great time of year for us as we take advantage of the fairly short season by turning the little blue flavor bombs into marmalade four our milkshakes.

This little berry is one of the few fruit species native to North America and has a colorful past dating back thousands of years. Food historians estimate early strands burst on the scene an estimated 13,000 years ago, making it one of the oldest fruits consumed in our neck of the woods.

Native Americans believed the blueberry was sacred and referred to them as “star berries”, because of the blossom-end, or the calyx, forms a five-point star. Tribal elders would recount to their tribes how the Great Spirit sent “star berries” to them to help ease the suffering of children during times of famine.

The blueberries eaten by the Native Americans were the wild, or low bush variety that Barkblueberrysignresze
grew wild in forests and on mountains. You can still find this strand of blueberries along dirt roads and mountain trails, especially in Maine. However, most blueberries that are cultivated today are the high bush variety. This strand of blueberry is larger in size, brighter in color, and yields more berries then the wild species. However, the low bush version is smaller, and more flavorful than their cultivated cousins.

Native Americans developed one of the first blueberry baked goods, which they called Sautauthig (pronounced sawi-taw-teeg). This dessert was a pudding made with blueberries, cracked corn, and water. Sautauthig became popular with the settlers too, they added butter, milk and sugar to the recipe. Many historians believe it was part of the first Thanksgiving feast.

Now, that you have a little history on these little blue dynamo’s we want to leave you with some fun facts on one of North America’s national treasure.

1175552_10151821047259916_1468340094_nBlueberry Fun Facts!

1. Blueberries are one of the only natural foods that are truly blue in color.

2. The United States is the number one grower and consumer of the berries.

3. If all blueberries grown in North America in one year were spread-out in a single layer, they would cover a four-lane highway that would stretch from New York to Chicago.

4. The official state fruit of New Jersey is the blueberry.

5. The cultural group the Shakers, use blueberry skins  as dye.

Sources: The U.S. Highbush Blueberry Council,

Strawberry Season is Now!

photo-91We are in PEAK strawberry season! For us, the best strawberries this side of the Mississippi come from Rick Bishop’s Mountain Sweet Berry Farm. We’ve been using MSB’s berries since we first opened, and of course, it is time to bring them back. This year, not only in there most popular incarnation, our Strawberry Shake, but also with Bark’s new Strawberry Lemonade.

The standard berry you find at the  grocery stores are the result of crossbreeding the wild Virginia ilovestrawberrytype with a Chilean genus. This intercross creates hardy berries, which makes them easier to pick and ship. However, the version usually sold by farmers at Green Markets are of the European Alpine variety. They’re considered by many to be the “queen of strawberries”. In general, the flavor of the smaller version is better than that of the larger varieties since the latter are often juicier.

Strawberries are emblematic of bright and cheery summertime days, but there’s more to them then meets the eye. Here are some fun facts about the fruit that you might not have known. 

6984507532_2249b0f525_zFun Strawberry Facts

  1. On average there are 200 seeds on a strawberry.
  2. Strawberries aren’t really a berry but a member of the rose family.
  3. The actual fruit part of the strawberry is the tiny yellow seeds on the outside, not the sweet red fleshy part.
  4. Belgium has a museum dedicated to the strawberry named de la Fraise: The Strawberry Museum.
  5. In France, strawberries are served to newlyweds at a traditional wedding breakfast in the form of a creamy, sweet soup.
  6. The ancient Romans used strawberries medicinally to treat everything from depression to kidney stones.
  7. The Strawberry Festival in New York City is May 9th on West 3rd and LaGuardia Place. Each year they present the city’s largest strawberry shortcake.
  8. The acid in strawberries can lessen the appearance of stains on teeth.

Bottoms Up! The History of the Milkshake


Long before frozen yogurt, the smoothie, or the icee, there was the milkshake, our nations favorite treat. However, this creamy concoction wasn’t always so kid-friendly. In the 19th-century, the frosty beverage was more cocktail than dessert, with the earlier recipe calling for whiskey in addition to milk and eggs.

Over time, sweet syrups were added, then malted milk powder, followed by ice cream.  In 1922, according to food historian Dr. Jennifer Berg of New York University, Walgreens’ employee Ivar “Pop” Coulson made the first modern day milkshake by adding two scoops of vanilla ice cream to their standard malted milk recipe (chocolate syrup, malt powder, and milk). The drink was an instant hit, and soda shops across the nation started selling it as “Horlick’s Chocolate Malted Milkshake”.

With the invention of the blender in the 1930s by Steven Poplawski, milkshakes began to 13033880-milk-cocktail-with-cherry-and-straw-in-stripped-paper-cup-illustrationtake their modern, whipped, aerated, and frothy form. This sweet, cold beverage was referred to as the frosty. In 1937, the Denton Journal in Maryland stated, “For a ‘frosted’ shake, add a dash of your favorite ice cream.”

By the 1950s the most popular place to get a milkshake was Woolworth’s. This establishment served the shake as it is recognized today, mixed in a stainless steel blender and poured into a 12 1/2 ounce tall, “y”-shaped glass, then topped with whipped cream and a Maraschino cherry. At this point, a drink called the “concrete” was introduced to the list of milkshakes served at Woolworth’s. This hearty beverage claimed to be so thick it had to eaten with a spoon or the customer might risk breaking a rib, or at least that is what the soda jerkers would say jokingly to the patrons.

il_fullxfull.220981173Pop culture has embraced the milkshake in a number of different ways, including Uma Thurman drinking a $5.00 version at an old fashion diner complete with classic movie star waiters in the movie Pulp Fiction, and Kelis’s catchy rap song “Milkshake” off her album Tasty. These odes to American culture past and present remind us that this thick, creamy beverage is a symbol, not only of American casual cuisine, but us as a young nation.

Milkshakes we drink today are ever-evolving. Old school fans will go for chocolate, vanilla, or strawberry, but now this creamy beverage is offered in every sweet flavor under the sun. With the milkshake continuing to evolve we wonder what the future holds for this frosty concoction. Will the original recipe see a return? or maybe we have only scratched the surface with different flavors and textures. Either way, there is no denying a cold milkshake is the perfect cure to a hot day.



Kale, Too Cool For School

BARK sized
From salad to smoothies, kale is everywhere. Hipsters, have commandeered this leafy green to super food status. But, things for kale weren’t always glitz and glimmer. In the leafy green’s early days, it was generally smothered in fat and served a long side fried chicken legs. Cooked to an unidentifiable pulp that looked more like slop then celebrity. It was completely ignored by most; simply left on the plate to be scraped into the trash.

But then five years ago, kale became more well known for it’s micronutrients and versatile taste. It 61443778cf5f101339b65423947b7863started to show up in more stores, added to more recipes, and had numerous appearances at some great restaurants. From here, kale took it’s placate at the top of the virtuous food pyramid.

We must admit we too could not resist the textural and tasty intrigue of the green. But how could we not, it really is that cool of a vegetable. We find that the hearty green holds up great to rich creamy dressings.  So we toss Phillips Farm kale with a crisp blue-cheese apple dressing, mixed with roasted carrots, and toasted almonds for a dynamite salad! Definitely, a menu item not to be missed. So, here’s to Kale for giving us one more reason to eat our veggies!!!


Here’s To Dad!

If you’re thinking to buy dad a tie this Father’s Day; stop right now. I’m sure he has many in images-3his closet that he never wears.  Instead give him a gift that will satisfy his inner foodie. So whether dad likes to cook or just eat, this gift guide has something for every type of food-loving dad.

201102-r-smoked-salmonStovetop Smoker: A great way to add subtle flavor to meat is to use wood chips and a stovetop smoker. This technique is perfect for home cooking dads who may not have the space for conventional smoking gear. $33.00 at

Top Cooler: Does dad camp or go on frequent fishing trips? This cooler will keep dad’s brews or fresh fish cold as ice, even in 100 degree heat, for 10 days. $160.00 from

original-1Pizza Stone: Emily Henry’s ceramic pizza stone absorbs moisture to make perfect crispy pizzas. Plus, it can be used on a charcoal or gas grill. $50.00;

Bark Gift card: Take the guess work out of where dad will eat for Unknownlunch or watch his favorite baseball game. Give him a Bark gift card so he can enjoy his widow_jane_straight_bourbon medalfavorite meal over and over again. You can purchase a card and fill it up at our Bark location on Flatbush Avenue and Bergen.

Window Jane Bourbon: Window Jane’s 7 year aged bourbon makes a great gift for dads that like to support local Brooklyn distilleries or indulge in a drink at the end of the work week. The finish is all citrus-zest minerality with a happy touch of char. This bourbon is ideal for easy sipping or warm-weather cocktails. $57.99,


Bark is Art with Ashley Alioto

Bark Hot Dog2Bark is stoked to be collaborating with Ashley Alioto, the uber talented Brooklyn based photorealism artist, to bring you paintings of, you guessed it, Bark’s food!

Ashley began her career working in pastry kitchens of fine dining restaurants throughout New York City including  Daniel and Le Bernardin. Ashley’s passion for creating edible art began when she started to construct sugar and chocolate sculptures. Later, wanting to grow her artistry, she joined a pottery and oil painting studio. This helped cultivate her talent and develop her oil painting skills into what they are today.

Bark Hot Dog1Ms. Alioto’s realistic oil paintings attempt to capture that moment when a person becomes fixated on a food and cannot help but “lick their lips”. You can purchase an 8×10 oil painting on a wooden panel for $150 at Bark Hotdogs in Park Slope. Alternate paintings can be purchased on . Follow Ashley by clicking the links below.

Look out for more Bark Art as Ashley keeps slinging paint on canvas.

Follow on Instagram @canvasbyashley

Buffalo Wings


Chicken Wings are probably not the first thing you think of when you think of Bark (but hopefully you think about us all the time!).  That said, we crank out some seriously tasty hot wings.

And like everything we make, our wings are pretty traditional all the while using some pretty amazing ingredients to get them to your plate, like Free Bird Chicken.

So, we thought it would only be appropriate to throw you all some knowledge about where these little fried flavor bombs originated.

As the story goes, Teressa Belissimo invented the Buffalo Wing in the namesake town in 1964.   Depending on which story you stick to, either her son and his friends came by late night in need of a snack; or, as many of the patrons were Catholic and it was Friday night, Mrs. Belissimo wanted to treat everyone to meat at midnight.


Either way, wings were the only thing left in the kitchen, and like any cook worth their weight, she made the most of them.  After frying them, she tossed them in a buttery hot sauce, and bam, history is made.  She served them up with their house salad dressing (blue cheese) and some celery sticks.

Of course, other cultures have been cooking chicken wings long before the Buffalo wing was born (the chinese fry them up and toss in oyster sauce).  This sparked a ton of new iterations of the chicken wing here in the states (if you haven’t tried the wings at Pok Pok, do yourself a favor and add them to your wing crawl pit stop right after Bark).


Our wing sauce is a simple blend tomato, a few different hot sauces including the Bark hot sauce, garlic, onion, butter, and seasoning.   For the simplest way to make wings at home, just toss some Frank’s red hot in a pan and warm up with butter and a squeeze of lemon, you’ll be good to go.






Hawthorne Valley Sauerkraut

When we first opened in 2009, we were making barrel loads of Sauerkraut in some pretty cool old Bourbon and Chardonnay barrels.  We quickly learned there was no way in cabbage hell we’d be able to keep up with the amount of kraut we go through here at Bark.

Then we met the guys at Hawthorne Valley Farm.   Their lacto-fermented sauerkraut is ridiculously delicious.  Our lesson learned; if it’s too tough to make in house, better find a damn good alternative or suck it up and cut the cabbage.  Luckily, we found our alternative…

Check out the clip below for a sneak peek into the Sauerkraut cellar at Hawthorne Valley  farm.

Ketchup- a brief history for your reading pleasure

Here at Bark, we use an obscene amount of ketchup.  Not surprising considering how popular the stuff is in America alone.  Did you know 97% of Americans have a bottle in their fridge right now!  If you’re into that etymology stuff, here’s some fun food for thought…

blog_heinzketchup02Henry J. Heinz made the sauce famous, starting to mass produce ketchup in 1876.  But it was actually Jonas Yerkes who is credited with first bottling and selling it on a large scale in America.

But Ketchup goes back way before Heinz and Yerkes.  Of course there’s some controversy over the actual origin, but a pretty common theory puts it’s origin in 17th century China.  They made a sauce called kôe-chiap or kê-chiap, made from pickled fish and spices.  Yes, we know, doesn’t sound much like the tomato concoction we know today.

Fast forward a century, and the sauce makes it’s way to Indonesia and Singapore.  There it evolved to mean any fermented savory sauce, and they called it Kecap.    Kecap “manis” is still around today, and we actually put a little in our burger sauce…

While the British were expanding their empire with their East India Company in the 18th century, they spent a lot of time in the far east.  That’s where they learned about the sauce and brought it back home with them.  It made it’s way to America in the late 18th century (most likely through NYC ports), and the first know recipe comes from American Sandy Addison in the Sugar House Book in 1801.   Another recipe comes along from Mary Rudolph (cousin of Thomas Jefferson) in the Virginia Housewife Cookbook in 1824.

We could go on for pages about this stuff, but this is a blog, not a book, so here’s some links for more fun facts if you’re interested…


Onwards and Upwards

Flaming LipsMoving forward, we are excited for Amnesty International to bring their show to the Barclay’s Center this week, and they are bringing a line-up so stacked, it’s difficult to tell who is “Headlining”. A couple of acts we’re excited to see come to Brooklyn are The Flaming Lips (above) who always go the extra mile,The Cold War Kids, and Lauryn Hill! Don’t miss out on a night of music for a cause and be sure to snag a Bark Dog and Sixpoint Hi-Res Triple IPA beforehand!

Super Success!

Bark Watch PartyThough the Super Bowl may not have been the most exciting game ever, we here at Bark celebrated in high fashion and, with the majority of our patrons donning Seahawks pride, spirits ended a mile high! Plus, a lucky few left with four-packs of Sixpoint’s brand new Hi-Res Triple IPA and a cool leather coozy for winning at Super Bowl Squares, and one lucky Seahawks fan won a tour of the Sixpoint Brewery! We had a great time serving up our classics and want to thank everybody who chose Bark as the place to be for Super Bowl XLVIII!


Super Bowl Party Tips!



Super Bowl XLVIII is right around the corner! We are excited for many reasons, but our Super Bowl Watch Party is the pinnacle of our football watching dreams! Reserve your seat now and enjoy all-you-can-eat and all-you-can-drink good times during the game! Want to throw your own watch party? Let us cater to your needs! Just looking for a good time and don’t know what to watch out for? We’ve got you.

Fans celebrating Seattle’s Win over San Francisco

The Super Bowl brings together all different kinds of people, so you don’t have to be a die-hard Denver Broncos fan or a life-long Seattle Seahawks supporter to enjoy the festivities; you can undoubtedly find something that interests you about the Super Bowl. First, for the sports conscious, you must pick a team! This is a non-issue to the fans of either team but others may be on the fence about who to root for, so we’ll simplify some things. If you like to see Touchdowns, root for Denver, they have the number 1 offense EVER. If you like interceptions and big hits, root for the Seahawks, who have the number 1 defense in the league.

If you like to root for the underdog, go with the Seattle Seahawks, who have a Super Bowl record of 0-1, which is meek in comparison to the Broncos 2-4 record, with their two wins coming back-to-back in 1998 and 1999 at the end of another Hall of Fame quarterback’s career. In addition to their statistical underdoggery, Seattle players like Derrick Coleman have lived the underdog lifestyle (he’s deaf) and prevailed, serving as a great inspiration for anyone with a handicap or with loved ones with handicaps. In addition to the records, the betting line coming out of Las Vegas has the Broncos winning by 3, so while it is no David v. Goliath mismatch, there is a definite favorite and with a favorite there must be an underdog.

Sometimes people root for odd reasons. If you like Horses, root for the Broncos mascot, Thunder (II). If you are calling the matchup the Hash Bowl, Pot Bowl, Packed Bowl, or any other nickname to recognize that the two states having legalized marijuana, are the only two in the Super Bowl stay in the kitchen and cook for your friends (and Ricky Williams). Or just come to Bark and we’ll keep you eating and drinking!

Hot Dogs inside, Cold Dog outside

The Super Bowl is also a staple in the entertainment industry. A star-studded half-time show is planned, with Bruno Mars as Ringmaster, so even if you hate football, this is fifteen minutes you will undoubtedly enjoy! The main attraction for most football non-fanatics, though, is the Commercials. Watch every major company you know, vie for your business in 90 seconds or less. Maybe that couple down the block is a finalist in one of the various commercial contests. Root for them and maybe they’ll share some of their million dollar winnings. And if they don’t, at least get them to host next year’s Super Bowl Party with catering done by us!




Give the gift of BARK! (and earn $10 bonus gift card while you’re at it!)


Happy Holidays!!!  It’s that time of year again!

What better gift for someone you love then delicious Bark made bites!

Get your gift card today through Xmas and get a $10 bonus gift card FREE with a purchase of a $50 or more gift card.  That’s right, basically, get someone you love the gift of Bark, and come have a bite on us!

(must use your gift card in store or order through our website.  No seamless web or grub hub)

Get your gift card in stores or through or website via QuickGifts

Kabocha squash is back!!!

IMG_1306Crispy Fried Kabocha Squash, Cheddar/Maple/Hot pepper Dip

It’s a fan favorite and we are stoked to have it back on the menu.  Local roasted Kabocha squash is dipped in a rice flour batter and fried crispy.

We serve it with our version of a pimento cheese dip on crack.  Made with house picked hot peppers, Grafton aged cheddar, maple syrup, and other goodness, it’s got the heat to bring it home.

Come try for yourself, we promise this dish will turn anyone into a squash lover!


Slice_AhtanumSpice Of Life – Ahtanum

On Draught Now!

We have another great addition from the Spice of Life series of Brews from Sixpoint.  This month’s is an American bred hop from Yakima Valley, Washington, where 75% of American hops are grown.   The strain is named for the Ahtanum area near Yakima, where the first hop farm in Washington state was established.

Get More for Less

New and Improved Combo Meals!!!

Now you can get the same great combo meals with a little added value, just because we love you.  Any hot dog combo  can now be upgraded to a handful of our specially topped dogs (Bark Dog, NYC Dog, Kraut Dog, Pickle Dog, and Slaw Dog) or choose any of our cold toppings for no extra charge!


We hope you come enjoy the savings and have a great meal with us soon.



The Bark Crew

Walking Dead at Bark

imagesEvery Sunday starting October 13th Bark is showing The Walking Dead for you Zombie apocalypse aficionados.

Enjoy $15 Pitchers of Sixpoint beers and $3 Classic dogs throughout the whole show!

Get here early, seats fill up quick!

If you are a zombie or any other form of the living dead, and can prove this, free beer on us.

Sixpoint Autumnation is in the House!

Sixpoint AutumnationThe seasonal brew from Sixpoint Brewery now in store is the Autumnation.

This is Sixpoint’s hop harvest ale.  It features a fresh “wet hop” which is actually chosen by all the Sixpoint fans.  This year’s hop choice is Mosaic.  That’s what gives this hearty copper ale it’s bright citrus, berry and pine flavors, along with aromas of earth, strawberry and stonefruit.

Gets to Sippin.