Tag Archives: BRIDGEPORT CT

ASPETUCK BREW LAB

United States Brewpubs,

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BRIDGEPORT, CONNECTICUT

Grabbing local headlines as the first brewery in Bridgeport since 1940, ASPETUCK BREW LABS take a scientific journey thru zymurgy. Just a few minutes off Route 95 in the southwestern Black Rock district, the spotless white-roomed ‘lab’ creates some distinct beverages.

Borrowing its Aspetuck moniker from ‘a river originating at the high place,’ the 2017-established pub resides inside a gray-bricked warehouse.

Upon entering the orange door, its plastic-furnished setting featured a ten-stool serving table with eight taps and plain pendant lighting. An acrylic black-lettered brewery insignia stationed atop the draught handles adds tasteful simplicity.

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Brew tanks in the rear served seven well-designed and delightfully quaffable brews this Sunday afternoon in April ’18.

Smoothly sessionable lightweight, Pt. 78 Blonde Ale, draped mild lemony orange spicing over minor wood tones and bready pilsner malts.

Gentle Belgian-styled farmhouse ale, Gray Matter Grisette, laced mildly spiced lemon-seeded juniper bittering with herbal black-peppered rosemary, thyme and jasmine whims above dry wheat backbone.

Yellow grapefruit pith, rind and peel dominated 06605 Pale Ale, a salty-bottomed moderation with lightly spiced mandarin orange, tangelo and tangerine tanginess.

Indelibly mainstream Cosmic Siesta IPA let grassy-hopped tropical fruiting graze lightly pine-sapped Mosaic lupulin powder with a breezy sway as candied orange, pineapple, peach and mango tanginess usurps tart lemon notions.

Just as easygoing, lupulin-powdered Turbidity Lucidity IPA (double dry-hopped) seeped honeyed fruits into syrupy sugared malts as tropical pineapple-grapefruit-orange briskness and fig-dried licks contrasted grassy hop astringency.

Arguably Aspetuck’s finest: halfway aggressive Empirical Evidence Imperial IPA doused juicy lemony orange spicing with perfumed dry hops over buttered biscuit malting in a splendid manner.

For dessert, cautiously rich Chocolate Stout brought dry cocoa-powdered dark chocolate malting to cedar-burnt coffee roasting, picking up toffee sweetness at the finish for contrast.

www.aspetuckbrewlab.com

BREWPORT

United States Brewpubs,

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BRIDGEPORT, CONNECTICUT

Once a thriving brewing community prior to prohibition, Bridgeport’s white-bricked pizza/alehouse, BREWPORT, led by former Bru RM@Bar brewmeister, Jeff Browning, does well paying homage to the glorious past with a new line of original craft beers.

Open during the autumn of 2016 (and just off Route 95 within walking distance of Harbor Yard Stadium), Brewport’s spacious epoxy-floored red brick interior includes a central 30-seat oval bar with metal tap handles surrounded by several bronze-tinned mosaic tables and chairs. Exposed pipes, tin lights and metallic fixtures capture Bridgeport’s steel town history.

Illuminated Elysian, Firestone Walker, Dogfish Head and Boulveard brewery signs hang from a yellow-walled area. Oversized checkers and chess games adorn the separate high ceiling left side room while five booths sit beneath a mezzanine section and a wood-benched enclosed patio exists outside the overhead doorway.

Specialty pizzas all hit the spot with the crowded masses and the draught-bottled beer selection includes several wonderful local and national brands to go alongside Brewport’s nine house beers.

Large brew tanks in the back serve sensational suds this sunny Sunday afternoon, April ’18.

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First up, best-selling Blood Orange Blonde brought raw-honeyed astringency to tart lemon-snipped blood orange juicing above fennel-like rye malts.

Next, orange-dried South End Pale Ale utilized lightly pined Chinook hops to embitter the back end.

‘Modest’ Arnold’s Vienna Cream Ale threw dry pale malts at grassy hops and citric-licked maize.

Dry Citra hops inform Seventh Inning SIPA, a tangy lemon-orange-tangerine-juiced medium body with fresh-cut grass astringency.

Perfumed orange peel pervaded intensely hopped beauty, Old News Double IPA, leaving herbal honeyed residue upon its honeyed citrus finish.

Lactic wild ale, Border Walls Blackberry Sour, let juicy blackberry acidity influence puckered oaken cherry, vinous green grape and raspberry vinaigrette tartness.

Dry rye malts picked up wispy whiskey tones and mild orange-spiced tartness for The Rye Who Loved Me, a 007 martini-like knockoff.

Caramelized cocoa malts led the way for Hartmann Dark Ale, revealing English Brown Ale trademarks such as dark-roasted nuttiness, bittersweet chocolate musk and subdued dried fruiting.

For dessert, dry black-malted Dr. Porter’s Stout regaled chalky dark chocolate, day-old coffee, peat-smoked truffle and charred walnut tones in an English-styled manner.  

brewportct.com