Private-Label IPAs (Original Portfolio)

For each batch we brew, we calibrate the pH (registering between 7.2 and 8.0) and major water ions (e.g. minerals such as magnesium and calcium) to reflect the predominant characteristics of NYC drinking water, specifically that of the borough of Manhattan, during the Winter months (for all but our Imperial IPA and Black IPA for which we utilize the Summer months' water blueprint). 

When brewing in the NYC Watershed region, our team found the variance is considerable as the respective water characteristics are far from uniformed, nor are they uniformed in all the boroughs of NYC (even after all source water passes through the NYC water treatment facilities and is subjected to similar processes prior to reaching the taps of the 5 boroughs' respective residents). 

Mineral composition, pH and trace elements differ not just neighborhood to neighborhood and borough to borough but even month to month. It is also common for minerals and trace elements - not in the original source water - to be picked up during transport via aging pipes as the source water finds its way from the Delaware basin/Catskills reservoir systems and Croton system (19 reservoirs in all plus a few lakes) to residents' water spigots.

To that end, we established our baseline water profiles based on scientific lab results then our specialists averaged out the anomalies to attain consistency we can utilize as the basis for our beer and other beverage offerings.

WHY DOES THE THIS MATTER FOR BEER & OTHER BEVERAGES ?

Winter month samples - from the borough of Manhattan - tend to have lower chlorine content (compared to readings from Summer months) and, as such, favor our hop-forward styles - Flagship IPA, Session IPA and Double IPA along with our newer offerings: White IPA, Cold IPA and NA IPA. 

The parts of Manhattan that feature the Croton system source water tends to be a bit harder - this particular water profile benefits our decidedly malt-forward Imperial IPA and Black IPA styles. 

OUR METHODOLOGY

As variations in source waters can shift the pH and ion water profiles, our team was required, batch after batch, to fine-tune the characteristics for the water we utilized to attain flavor consistency - no matter where in the NYC Watershed area (and how close we were to the actual source water) we were brewing and no matter if the ingredients/recipe were the exact same. 

This lead us to a collective goal of calibrating the water utilized in our brewing processes to specific water profile blueprints to not just make the process more repeatable for our team members but to, most importantly, give our IPAs a unique crisp quality. Generally, soft to moderately hard nature of water, generally, can contribute to crisp refreshing qualities and, as NYC's tap water meets this criteria and is often referred to as the "champagne of drinking water", we sought to scientifically approximate it then automate our processes so that our in-house team and brewing partners did not have ad hoc every batch (which was easier said than done, as we have found out over the years).

As the initial intent our endeavor - in its back-of-a-napkin stage years' back - was to brew within city limits, getting it right was critical and non-negotiable - especially as the potential of brewing within city limits is still on our radar.

Throughout the journey of endeavoring to and building systems to approximate NYC's blended Winter and Summer water profiles, we realized that having the blueprints also better prepared our team navigate other x-factors such as brewing partner personnel turnover, unexpected facility shutterings and evolutions wherein brewers no longer had time for solely experimental batches as they needed to focus on scaling production batches due to their success.

Today, we have have reached the point in our R&D to be able to achieve consistent flavor fidelity and reliable production output as well as scientifically demonstrate the molecular makeup to be a near perfect approximation of NYC tap water, no matter where we brew, not just within the NYC Watershed region but beyond.

Our in-house technology and testing processes definitively match water blueprints, at each production facility we utilize, to our NYC blueprint profiles (we provide a Quality Control report to each client). The benefits of our advancements benefit not just our signature beer styles but also our other beverage offerings - all enjoying the same crispness when it comes to optimized refreshment. 

The production output consistency metrics we have internally developed ensure our Greater NYC IPA™ lineup can be brewed anywhere within the Tri-State region and beyond with the same flavor fidelity. Being able to brew the same beer and other of our beverage offerings in New York, New Jersey and Connecticut assures our private-label clients (especially those with a multi-state operational footprint) freshness, quality assurance, cost-effective logistics/handling and effective navigation of state-specific distribution guidelines. The result is the highest-quality craft beer being reliably available for their customers.

.

.WHEN DO I RECEIVE MY PRIVATE-LABEL ORDER ?