Across the tasting room on a mellow Sunday, Brian Sasso and Rob Kenney of Hartsdale are burying their noses in samples of the Kolsch. “Always the Kolsch,” says Rob of the German-yeast concoction, though he’s bending the rules to allow for a sample of the small-batch pilsner known as Point Proven. “It’s like a Hefeweizen--without the Hefeweizen,” he says. “Does that make sense?”