BRICK HOUSE BREWERY

LONG ISLAND, NEW YORK

Serving as a brewpub since 1996, Patchogue’s red-bricked Main Street landmark, BRICK HOUSE BREWERY, a half-hour East of Farmingdale’s Black Forest Brew Haus, was initially visited February ’07. 

The former hardware store with U-shaped left bar, upstairs banquet room, back dining area, rear beer garden, exposed ducts, and tin-tiled ceiling offered adequate menu (appetizers, light fare, Zuppa di Pesce, ribeye, chicken, pork) alongside reliable beers. Its rustic Bohemian brewing system at the front window served initial brewmaster Mark Burford’s varied fare.

Smooth-yet-pasty wheat-dried maize-husked citric-hopped astringency Main Street Light Ale and raw-honeyed cream-corned citric-tinged Honey Buzz were soothing openers. Sharp Cascade hopped, fig-date-soured, faintly red-fruited Hurricane Kitty Pale Ale will suffice veritable hop-heads.

Better were butternut-hazelnut-fused chocolate-roasted nutmeat-bound grapefruit-tingled Paul Brown Ale and dry alcohol-burned barley-roasted floral-accented pear-apple-grape-draped Brickhouse Red. Cappuccino-coffee-fronted, walnut-Brazilian nut-centered, black cherry-pureed, dark chocolate-backed Nitro Stout proved fine as lunchtime dessert.

I revisited Brickhouse with wife, cousins and friends in tow April ’13, getting a large community table upstairs in the family dining section behind the banquet room. A comfy space with TV’s along the wall showing the Yankees and Mets ballgames, it serves private local functions well. At this juncture, brewmeister Charles Noll and associate brewer Paul Komsci have taken over duties. 
 
Alongside the delicious crabcakes, I order Anarchy Ale, an in-your-face hop blaster based on an India Pale Ale. Its spicy grapefruit-peeled orange rind bittering and creamy crystal malting stayed above the biscuit-y wheat base. My wife went with flagship session beer, Main Street Light, a mild grassy-hopped pilsner with dirty earthen mineral graining and reedy wood tones.
 
After dinner, soft-toned lemony orange-rotted Mother Chugga brought grassy hops and crystal malts to dewy vegetal earthiness. Then, before leaving, I enjoyed Boewulf IPA, a wood-toned full body with lemon-dried grapefruit and orange peel bittering overriding peppery herbal hops.

www.brickhousebrewery.com

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