PATCHOGUE, NEW YORK
Just around the corner from Main Street’s established Brick House Brewery & Restaurant in Patchogue’s bustling nightlife community, PATCHOGUE BEER PROJECT opened up January 2019.
Brewer Ritchie Italiano and attentive assistant, Ryan Dispirito, create rangy flavor profiles for stylistically enhanced, well polished pub fare at this sparsely furnished small space.
The white subway-tiled siding of the L-shaped quartz topped serving station matches the backdrop scheme holding the twelve central-barred tap handles. Two TV’s sidle the bar and a colorful blackboard displays the current beer list. Its right side blue wall features a yellow-painted Patchogue Indian Chief insignia protecting the windowed brew tanks.
Interestingly, the serving station contains an active beer silo in its belly. And the rear mezzanine area stores a few active stainless silver brew tanks.
My wife and I settle in the midst of the 15-seat bar to consume nine fine brews while the front overhead door stays open for this sunny Saturday afternoon, August ’19.
Soft-toned light body, Pipe Dream Golden Ale, let mild citrus spicing sit atop dainty pilsner malting, allowing spritzy lemon carbolics to tease its sweet orange peel briskness.
Sour lemon-wedged Copper Beech Kolsch brought grassy hopped herbage and soapy orange tartness to its white bread base.
Lemony banana-clove insistence guided Hugh Hefeweizen, a delectable éclair-headed moderation with vanilla-wafered Graham Cracker sweetness contrasting herbal restraint.
Tangy tangerine sweetness dominated Meandering Blonde Ale with Tangerine, a citrus-centric one-off with spritzy lemon briskness, mandarin orange subtleties and slight phenol hop astringency.
Hazy amber yellow-marbled EZ Swezey New England IPA placed tangy yellow grapefruit juicing just ahead of lemon rind bittering, melon rind earthiness, clementine sweetness and guava-mango-passionfruit tropicalia, picking up recessive pine tones in the wake.
Combining unheralded Waiti, Loral and Falconers Flight hops, Patrick Swhazy IPA eked out sugar-malted clementine, mandarin orange, tangerine and navel orange niceties.
Dewy English-styled IPA, Hop Tonic, brought mossy dried fruited honey malting to earthen gourd, fennel and tobacco illusions.
Dry black chocolatey dextrin malting and molasses oats inundated South Ocean Stout, a creamily silken dark ale with dark toffee, black licorice and tarry coal snips.
Totally delectable autumnal dessert, Pumpkin Patch-ogie, armored its rich brown-sugared pumpkin pie spicing with cinnamon-toasted wheat sweetness, leaving nutmeg-allspice and cardamom illusions all over the place.