Category Archives: United States Brewpubs

STARR HILL RESTAURANT & BREWERY

United States Brewpubs,

Starr Hill Beer Hall and Rooftop Opens in Scott's Addition | Short Order Blog

CHARLOTTESVILLE, VIRGINIA

One-half mile North of South Street Brewery used to be Main Street’s STARR HILL RESTAURANT & BREWERY (until ’06). Its factory-like dining space and brick-walled bar area had Old World charm during December ’04 visit. The upstairs music hall booked many national acts, making this a doubly good find. Now, Starr Hill bottles its brews for local consumption at its present Crozet location and they’ve found a following all the way up the East Coast.

Like South Street Brewery, Starr Hill offered one ‘outsider’ brew sample, the spruce hop-embittered orange-tangy Sierra Nevada Celebration Ale.

Sourdough wheat-husked floral-spiced earthen-hopped Vienna-styled Mojo Lager, nut-breaded citric-bruised butternut-teased Amber Ale and mildly bitter pine-needled grapefruit-peeled sedation Pale Ale fit lightweights.

Caramel-malted coffee-roasted maraschino cherry-tinged Chocolate Porter and serene black chocolate centered, coffee-toffee-flurried, anise-currant-laced, Irish-styled Dark Starr Stout, though pleasantly medium-bodied, befit bolder thirsts.

www.starrhill.com

SOUTH STREET BREWERY

United States Brewpubs,

Image result for south street brewery Image result for south street brewery

CHARLOTTESVILLE, VIRGINIA

Historic Virginian outpost in Blue Ridge Mountain foothills featured one snugly hotel pub, a quaint microbrew-selling coffeehouse and two decent brewpubs within walking distance on December ’04 trip.

Renovated hay-grain warehouse SOUTH STREET BREWERY has operated since ’98, serving handcrafted beers alongside Contemporary American, Continental, Creole, and Caribbean dishes. Old brick walls, hardwood floors, and central fireplace adorn spacious area, with brew tanks to the right behind bar.

Recommended elixirs are floral grapefruit rind/orange peel-centered Scotch-malted American-styled pale ale JP Ale, crisp orange-burnt banana-sweet clove-spiced Drunkel Weasel Bock and bold coffee bean-roasted mocha-dried cognac-finishing South Starr Chocolate Espresso Imperial Porter (made in conjunction with nearby Starr Hill brewmaster).

Other worthy choices included subdued perfume-hopped Satan’s Pony Amber Ale, cherry-rimmed caramel-coated English-styled Absolution Ale and dry-bodied soft-watered black cherry-lingered coffee-stained Irish-styled Special Stout.

Interestingly, Old Dominion Lager, a dryly hop-tingled quince-tinged grain-languid Budweiser substitute from esteemed Ashburn-based brewery, was submitted for sampling as well.

Though neighboring Starr Hill left the brewpub biz to become a microbrewery, I revisited the still-thriving red-bricked black-lettered South Street Brewery, July ’09. Manager Kirt Strother provided updated samples of caramelized floral-hopped apricot-pear-apple-fruited currant-juniper-nipped JP Ale and musty red-fruited cocoa-malted barley-roasted Satan’s Pony Amber Ale.

Newly tried libations from brewer Jacque Landry included corn-husked wheat-dried pumpernickel-soured green-hopped Pilsner, bold perfume-hopped cream-corned lemony grapefruit-embittered Liberation Lager and soft banana-honeyed clove-coriander-spiced lemon-candied El Jefe’s Hefeweizen.

Better still were velvety coffee-beaned caramel-malted almond-hazelnut-sweetened peanut-shelled Nut Brown and lactic milk chocolate-y hop-roasted Old 420 Stout (with its spirited coffee ice cream, cherry puree, sugared fig, butter pecan, and licorice niceties).  Before heading West to Harrisonburg, downed Cask Conditioned JP Ale, a softer yellow-fruited variant.

www.southstreetbrewery.com

Located near the original red brick-adorned buildings Thomas Jefferson designed for University of Virginia, cozy, low-ceilinged Court Square Tavern may not be as celebrated as freestanding mountaintop Monticello-based Michie Tavern, but its great bottled selection (Allgauer Teutsch Pils and Victory Hop Wollop Ale), antique wood décor, caricature portraits, and homestyle sandwiches are worth checking out. As for Gravity Lounge, this below-street-level art-salon-performance space specializes in respected international and U.S. microbrews and offers acoustic concert performances.

SOUTH END BREWERY

United States Brewpubs,

CHARLOTTE, NORTH CAROLINA

Just outside Charlotte’s metropolis in South End section, SOUTH END BREWERY & SMOKEHOUSE was stationed in an enormous tan building with maroon trim – but closed by 2008. Other chain locations are in Raleigh, Charleston, and Jacksonville.

On July ’06 visitation, the scent of hickory hit my family as soon as we sauntered into the large interior space. Large screen TV’s lined right side non-smoking area while left side bar area led to outside deck and glass-encased brew tanks were centrally located. Expansive menu included smoked meats alongside seafood (grouper/ yellow fin tuna/ crab cakes) and plentiful bar selection featured cognacs, single malt Scotches, bourbons, vodkas, and martinis.

Steam pipe-laden wood trays served maize-soured horsehide-leathered hay-musty raw-grained dry body South End Blonde Light, buttery clay-hopped citric-deficient wheat-dried South End Blonde Ale, brittle lemon-candied sweet-salty conflux Ironman Wheat, sour orange-peach-fig-swayed Olmstead Red and gently hop-prickled grapefruit-lemon-floral embittered Motorman’s Pale Ale.

Better and darker were chocolate malt-dominant Chinook-Fuggle-hopped cocoa-buttered sedation Banktown Brown, dry walnut-hazelnut-dabbed cherry chocolate-y India Brown Ale and sweet hazelnut-chocolate-espresso confection O’Ryan’s Oatmeal Stout.

ROY PITZ BREWING COMPANY (LIQUID ART)

United States Brewpubs, ,

Liquid Art Barrel House
CHAMBERSBURG, PENNSYLVANIA

Right above the Maryland border just east of West Virginia lies this sleepy rural getaway. Visited December ’08, ROY PITZ BREWING COMPANY / LIQUID ARTS (2008-2023) began serving growlers and kegs to its countrified vicinity only six months hence. Using locally grown produce to craft his beers, brewmaster Ryan Richards joined partner Jesse Rotz as we quaffed an IPA, an Amber Ale hybrid, a crossover concoction and a German-styled moderation.

Since 2008, the team at Liquid Art Brewing Company has been crafting quality beers and experiences – originally as Roy Pitz. “Liquid Art is an expression of artistry that goes into brewing classic and fringe styles of local beer.”

Mellow-hopped grapefruit, orange peel, and lemon zest ripostes the sweetly soured banana-clove-coriander subsidiary of White Horse Hefeweizen.

Lighter smoked beer version, Ludwig’s Revenge Rauchbier, wedged black-peppered salami and beechwood-hickory singe into stove-burnt coffee oiliness, barley-roasted nuttiness and ashen chocolate shavings.

Truly Honest Amber Ale could be mistaken for a robust IPA with its woody Cascade-hopped grapefruit peel bittering, lemon pith souring and peach-apple tang concealing crystal caramel malts.

Daddy Fat Sacks Imperial IPA wed a spicy caramel-malted peach-pear-apple posy and sour raisin respite to piney grapefruit rind bittering, but lacked woody expectancy.

www.roypitz.com

ROCKYARD BREWING & AMERICAN GRILL

United States Brewpubs,

CASTLE ROCK, COLORADO

Perched between Denver and Colorado Springs, Castle Rock sports freestanding tan stucco grain silo-marked ROCKYARD BREWING & AMERICAN GRILL, visited August ’07. High ceilinged oval bar (with three TV’s), brown wood furnishings and glass-encased brew tanks supported small private left room and back patio.

Brewer Jim Stinson previously worked at Pueblo’s Shamrock, a former Irish pub initially used as horsestable with upstairs whorehouse, 30 miles south of Colorado Springs. Copious appetizers, seafood, steak, and big-portioned burgers saddled menu.

Pre-lunch libations included floral-spiced, corn-sugared, raspberry-tart, white peach-soured, watermelon-nectarine-sweet, pumpernickel-backed Rock Berry Razz Ale, lemony candi-sugared banana-cloved Bavarian-styled Wildcat White Ale and fizz-spiced grain-husked maize-dried Double Eagle Ale.

Those discernible openers were bettered by woody-hopped stone-fruited tea-spiced Scotch-tinged pecan-slighted Redhawk Ale, resonant hop-spiced alcohol-burnt wood-lacquered grapefruit-currant-embittered Hopyard IPA and creamy black chocolate-fronted, espresso-vanilla-backed, cherry-pureed Lightning Strike Stout.

Best bet: amazing dessert-like digestif, Warning Sign Eisbock, with its initial cherry jubilee resolve, banana-chipped vanilla sweetness, bruised orange souring and Cognac-sherry whir.

Stay away from pungently lemon-soured, musky corn-oiled, vegetable-rotted, solvent-like, Miller Lite-compromised Lynx Light Lager (my wife’s fave, strangely).

www.rockyard.com

CAMBRIDGE BREWING

United States Brewpubs,

The Brew Lounge: Cambridge Brewing Company in Cambridge, MA [Part 1]
CAMBRIDGE, MASSACHUSETTS

During April ’05 Boston trip, initially visited CAMBRIDGE BREWING at Kendall Square (a retail/ entertainment center taking up a few centralized city blocks). One of the first brewery-restaurants in the United States, this popular establishment opened in 1989 (and closed 2024). Alongside contending watering holes Flattop Johnny’s, Jasmine & Kendall Lounge, and Tommy Doyle’s Irish Pub, its blue-green entrance leads to brick-walled, high ceiling bar with brew tanks to the rear. Outdoor dining was available and large menu boasted seafood, brick oven pizza, and mildly upscale entrees.

Wheat-husked, maize-dried, yellow-fruited lightweight Regatta Golden Ale, mildly embittered sourdough-floured Tall Tale Pale Ale and remarkably diverse Cambridge Amber (with coffee-roasted brown chocolate reticence nudging pale-caramel malting) will please softer palates.

Dry-malted, Saaz-hopped, red-fruited spring seasonal Vienna Gold also had a muted tone.

Biscuit-y, barley-toasted, honeyed tea-like smoothie Bitchin Bitter English Ale, mild rye-marbled, red licorice-dabbed Saison Du CBC and bitterly wood-burnt, coffee-roasted, molasses-dipped Charles River Porter will satiate heartier thirsts.

Best Bets: alcohol-burnt, Ommegang-like, orange-blossomed, fig-sugared, coriander-spiced, floral-daubed Tripel Threat Belgian Strong Ale and incredible cocoa-chocolate-y, raisin-pureed, prune-dried, maple-sugared, Cognac-like digestif Blunderbuss Barleywine.

www.cambridgebrewing.com

JOHN HARVARD’S – CAMBRIDGE

United States Brewpubs,

John Harvard's Brewhouse – Cambridge, Massachusetts | Fifty States of Brew
CAMBRIDGE, MASSACHUSETTS

Along the Charles River across from Boston, historic puritanical colony, Cambridge, could be difficult to navigate with its narrow one-way cobblestone streets, landmark cultural museums, and world-class collegiate institutions. Busy downstairs restaurant JOHN HARVARD’S BREWHOUSE, with its wooden décor, Old Americana portraits, and reasonably priced entrees, has been a provincial staple of this frontier settlement for over a decade as of April ’05 visit. But closed down in 2019 after 30 years in biz.

Boasting beer recipes handed down from literary wit William Shakespeare, brewer Geoff De Bisschop kept servicing brew tanks behind the bar.

German-styled sourdough-breaded lemon-fizzed blonde ale Colonial Kolsch; friskily Cascade-hopped red-yellow-fruited John Harvard’s Pale Ale; subtly Saaz-hopped red-fruited sweet-grained Old Willie’s IPA; soapy crystal-malted yellow-fruited Bard’s Best Bitter; feathery coffee-espresso-lilted Newtowne Nut Brown; and roasted coffee-themed hazelnut-tamed Irish-styled Black Watch Stout were served.

www.johnharvards.com

MAC’S VILLAGE BREWHAUS

United States Brewpubs,

  ORCHARD PARK, NEW YORK

In charmingly rustic Orchard Park, three miles from Buffalo Bills football stadium, MAC’S VILLAGE BREWHAUS (formerly Eddie’s Brewpub) was closed during our early afternoon July ‘05 stop. Located in smallish exterior-bricked bowling alley, Orchard Park Lanes, its brew tanks were seen from front windows (below red-green-blue awning). Its blue collar bowling vibe and reasonable pub food would probably please the general public.

www.macsbrewhaus.com

BUFFALO BREWPUB

United States Brewpubs,

BUFFALO, NEW YORK

East of Buffalo in the mall area of Williamsville lies colonial-styled BUFFALO BREWPUB, visited July ‘05. Embellished by a bronze bison atop the entrance, this gray stone-based brewery had a right side elongated oak bar, far left glass-enclosed brew tanks, fireplace and a dining area with widescreen television and discarded peanut shells strewn across the floor. Diverse entrees included burgers, sandwiches, etc.

New York State’s oldest brewpub, Buffalo Brewing started in 1970, when Iroquois and Simon Pure Brewing Co.’s shut down. By Halloween in 1986, house beers were being served.

Limited mediocre beer menu had red-fruited tea-honeyed Amber Ale, lemony peach-soured orange-dried Buffalo Bitters, wheat-cracked hop-spritzed Buffalo Lager and estery grape-soured cherry-tart raisin-dried fig-soured porter-styled Nickel City Dark Ale.

www.buffalobrewpub.com

PEARL STREET GRILL & BREWERY

United States Brewpubs,

BUFFALO, NEW YORK

After site seeing at Niagara Falls (and visiting tiny Niagara Falls Brewing Company), shuffled off to Buffalo, finding friendly Flying Bison Brewing, whose owners gave me samples via half-gallon jugs (reviewed in Beer Index) for the ride home, July ’05. Also, three disparate brewpubs lined the area surrounding this northerly New York metropolis. I began journey with family in the heart of the city.

In Buffalo’s downtown area within walking distance of Buffalo Bisons minor league stadium and Sabres hockey arena is mighty fine PEARL STREET GRILL & BREWERY (since 1999).

Located inside an old red brick building with yellow columns, maroon trim, and outdoor patio, its prohibition era ambiance is truly impressive. Formerly a dress factory during Buffalo’s crime-addled heyday, its spacious interior offered grandiose bar with oversized oak-stained mantle, separate rear dining area near brew tanks, banquet rooms, and low-ceilinged basement bar (with billiards, video games, and jukebox).

Second floor added a wraparound patio while third and fourth floor decks provided further accommodations.

Astoundingly diversified beer selection included tangy coriander-clove-banana-sweetened efficiency Waterfront Wheat, estery grape-dabbed raisin-fig-soured Black Rock Bock, malleable dry-husked orange-sweetened mango-pineapple-passion-fruited alt bier Trainwreck Amber Ale,and dry coffee-roasted chocolate-seeded cherry-oaken Irish-styled Canal STreet Stout.

Similar in taste were musty cereal-grained wheat-fruited Fuggle-hopped Lake Effect IPA and silky-hopped stone-fruited wheat-straw American Beauty Pale Ale.

The diverse selection turns over quickly so these are only a mere sampling of their many craft beers.

pearlstreetgrill.com

CB & POTTS

United States Brewpubs,

BROOMFIELD, COLORADO

Betwixt Denver and Boulder, Broomfield services professional businessmen with large-scale hotels, sprawling malls, and multiple eateries. CB & POTTS, one of four state chains, consumed huge freestanding red-gray-bricked high-ceilinged sports bar sojourned August ’07 (but closed for biz, 2020). Copious liquor-lavished left-hand bar, glass-encased brew tanks, and open kitchen served large lounge area, opposing family friendly dining space, and corner billiard room.

Continental cuisine went well with red-fruited orange-burnt tea-like Buttface Amber, lemon-bruised vegetal-soured Colorado Blonde, mandarin orange-tart banana-bruised lemon-soured coriander-clove-spiced solvent-finishing Big Horn Hefeweizen and perfume-hopped wood-tinged grapefruit-embittered apple-apricot-orange-sweetened Big Red IPA.

Spice-hopped citron-trickled 71 Pale Ale got bland while softly coffee-espresso-dried walnut-dabbed Cask Porter and resigned coffee-influenced black cherry-clipped Total Disorder Porter were a tad washed out.

www.cbpotts.com

WOLF ROCK BREWING

United States Brewpubs,

River Run Village Arapahoe Lodge 1 bedroom 2 bathroom Deluxe Unit - River Run
KEYSTONE, COLORADO

Six miles from Breckenridge, Keystone’s River Run Village featured mall shops, luxurious condominiums, and skiing trails during August ’07 dinner trek. Intimately upscale dark-lit WOLF ROCK BREWING (permanently closed 2008) had small outdoor deck, large dining facility, and midsize U-shaped mahogany bar (cornered by televisions and next to open kitchen). Wines, martinis, vodkas, bourbons, and cognacs appeased affluent patronage.

Superb elk, steak, and lamb dishes went well with brewer Cory Forster’s corn-sugared wheat-honeyed lemon-backed white-breaded Paymaster Pilsner, lemon-wedged orange-oiled honey-grained Wolf Rock Wheat and hazelnut-butternut-ensconced red-yellow-fruited Leroy Brown.

So-so seasonals were black peppered chipotle-faded grain-toasted silken-hopped Montezuma Marzen and soapy banana-sweet bland-spiced Dercum’s Dunkel Weiss.

Best bet: piercingly sharp pine-topped dry-hopped grapefruit-pineapple-green apple-propped International IPA.

www.wolfrockbrewing.com