Blue Point Breaks Ground for New Brewery
Blue Point Brewing Company held a groundbreaking ceremony on September 27 for its new brewery at 225 W. Main Street in Patchogue. The site was formerly the long-time home of a lace factory torn down over 20 years ago, and most recently housed the now-closed Briarcliffe College. The 54,000 square foot building will now be transformed into a state-of-the-art brewery with a second floor restaurant and tasting room overlooking the brewing operations.
LIBeerGuide Publisher Bernie Kilkelly with Pete and Mark in 1999,
and at the groundbreaking with Mark last month
The new brewery, which will also feature an outdoor beer garden, is expected to open next summer, just in time for the 20th anniversary of Blue Point’s founding by Long Island natives Pete Cotter and Mark Burford. Burford, who now serves as brewmaster emeritus, was the emcee at the groundbreaking and said, “We’re proud to break ground on our new brewery right here in Patchogue where it all began.” The new brewery is expected to have an annual capacity of 60,000 barrels, substantially higher than Blue Point’s original brewery on River Avenue, just a half mile away.
BrickHouse Brewery Completes Renovation
Also in Patchogue, another pioneering brewery recently completed a major renovation. BrickHouse Brewery, Long Island’s oldest brewpub that celebrated its 21st anniversary in June, renovated its kitchen to allow for a more innovative menu featuring several Asian-Creole-fusion seafood dishes. The new menu was designed by executive chef Phil Capobianco, a graduate of the Culinary Institute of America who joined BrickHouse in the spring. In addition to the new dishes, delicious burgers and favorites like Buffalo wings, Nitro Boom chili and shepherd’s pie will continue to be featured. The new menu is also designed to complement BrickHouse’s beers brewed by brewmaster Paul Komsic. Seasonal beers this fall include Disruptor, a traditional German Kolsch hopped like a West Coast IPA, and DePeach Mode, a strong ale (8.25%) made with white peaches and apricots.
Brewmaster Paul Komsic at work in the brewhouse
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