04/29/19 5:51am
Strawberry Frosted Doughnuts from North Fork Doughnut Co. (Credit: David Benthal)

“Doughnuts. Is there anything they can’t do?”

Homer J. Simpson

A decade ago, the idea of a doughnut beer might have seemed like something that could only exist on an episode of “The Simpsons,” on which Homer is known to throw down an occasional pink-frosted, rainbow-sprinkled ring along with a can of Duff. In recent years, however, as gourmet doughnut shops and craft breweries celebrate their rise in American foodie culture, doughnut-beer collaborations have begun to pop up.

Now, the North Fork has its first two doughnut beers, both brewed using pastries sourced from North Fork Doughnut Company in Mattituck. The first, called Dough’nt Stout Me Now, used a maple glazed doughnut and was brewed late last year at North Fork Brewing Co. in Riverhead. North Fork Doughnut Company then brought its products out to Bay Shore, where they will soon open a second location, to brew Strawberry Frosted Donut Milkshake IPA at Destination Unknown Beer Company, aka DUBCO.

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06/29/18 5:30am

North Fork Brewing Co. owners Ian Van Bourgondien and Peter Barraud in the tasting room. (Credit: Cyndi Murray)

North Fork Brewing Company is celebrating the opening of its Riverhead tasting room just in time for Fourth of July.

The East Second Street tasting room — located in the former Riverhead Fire Department headquarters — is raising its garage door to welcome the public for the first time on Friday, June 29 from 3 to 9 p.m. (more…)

05/11/18 6:00am

North Fork Brewing Co.

Ian Van Bourgondien, right, and Pete Barraud in the North Fork Brewing Company building in Riverhead. (Credit: David Benthal)

On a recent outing, Southold native Ian Van Bourgondien plucked a beach plum from along the shores of the Peconic Bay. The fruit, or more specifically the naturally growing yeast on its surface, is now at the foundation of one of North Fork Brewing Company’s small-batch beers. 

The Riverhead brewery, which Van Bourgondien recently opened with his cousin and brewer Pete Barraud of Baiting Hollow, is harnessing the power of wild fermentation — a centuries-old, yet rarely utilized, technique that captures local terroir in a pint. (more…)