The proof is in the brewing.
Almond Restaurant is the latest East End locale to get a specially crafted beer from Sag Harbor-based brewery Kidd Squid Brewing Co. The new brew — a rhubarb sour pale ale — is cheekily dubbed Rhubarbarella, on account of the rhubarb puree the beer employs, created by Almond executive chef and co-owner Jason Weiner.
“It’s the culmination of something special… the teamwork of it all. The localism of it all. And, oh my god, it’s delicious,” Weiner says.
Made with rhubarb sourced from Marilee’s Farm Stand and Stone’s Throw Farm, the beer is a canned concoction that truly celebrates localism to a fault, as ingredients also include Sag Harbor honey, Northwest Woods foraged pine tips, sea salt from Salt Water Farm in Springs, plus a little ginger and hibiscus.
Brewed by Kidd Squid owner and brewmaster Rory McEvoy, “this is a long overdue collaboration,” he says, “but it’s the first of many.”
The sudsy collab came about as rhubarb season was coming to an end late this past spring, with McEvoy and Weiner finally pulling the trigger on gettin’ down to brewing business. According to McEvoy, 30 cases were crafted of the 5.6% abv beer, equalling to about 720 16-oz cans.
Donning custom artwork by local artist Almond Zigmund (Weiner’s wife and for whom the Bridgehampton-based resto is named), cans of the new brew are available at both the restaurant (1 Ocean Road) and the brewery (11 Spring St., Sag Harbor), as well as on tap, too.
Futuristic rifle optional.
