Hoptron plans its triumphant return, this time in Port Jeff

Years in the making

Danielsen originally ran Hoptron in Patchogue from 2012 to 2019, building a devoted following around craft beer, community and a welcoming vibe.

She sold the business shortly before the pandemic after welcoming a child, and as her mother became ill.

“In a way, I’m grateful we got out when we did,” she said. “But it always stayed with me.”

Since closing Hoptron, Danielsen worked in the wine industry and other ventures, but the idea of reopening never fully faded.

A chance encounter last year — when a restaurant manager recognized her and thanked her for what Hoptron meant to her family — reinforced just how deeply the bar still resonated with people.

“That place still means something to people, even all these years later,” Danielsen said. “We weren’t just serving beer. People felt comfortable there. It was their place.”

The old Hoptron location in Patchogue later became Daisy’s Nashville Lounge.

Why Port Jefferson?

Port Jefferson was always part of the original vision. Before opening in Patchogue, Danielsen had hoped to locate Hoptron in the village but couldn’t find the right opportunity at the time.

When the former Toast Coffeehouse space became available, the decision clicked.

“This was my place,” said Danielsen, a Miller Place native. “I grew up coming here. I used to sit in this very room when Toast was just one small space. To be back here now, in a completely new chapter of my life — it just felt right.”

Danielsen acknowledges that Patchogue’s loyal following won’t disappear, but she’s focused on building something that also belongs to the local Port Jefferson community.

“If you don’t get the local people, it’s never going to work,” she said. “This has to be their place too.”

Same soul, evolved concept

While the name remains familiar, Danielsen is intentionally evolving the concept to reflect how people drink and socialize in 2026.

The updated name — The Brewtique at Hoptron — was chosen to honor the deep connection longtime fans have with the original bar, while making it clear this return marks a new chapter, shaped by a different time and a broader vision.

“You can’t exist on just craft beer anymore,” she said. “You have to have cocktails, you have to have mocktails, and you have to meet people where they are now.”

The new Hoptron will feature a 12-tap draft tower with 10 rotating craft beers, one wine tap showcasing Long Island producers, and one cocktail tap, debuting with a playful Cosmopolitan.

The beer program will still lean into saisons, sours and “wonky” styles that defined Hoptron’s original reputation.

“I can’t let go of beer,” Danielsen said. “That’s still my heart.”

The food menu will be built around small plates and flights — a “choose your own adventure” approach that lets guests sample different flavors rather than commit to one large dish. Expect rotating soups, globally inspired flavors, and playful pairings, including plans for a deviled-egg flight matched with cocktail or mocktail shooters.

“People want to taste more things,” she said. “And with how people eat now, smaller portions make sense — but they still want the experience.”

Designed for community

Inside will be divided into distinct rooms with different atmospheres — one darker and linear, another brighter with curved design elements — all tied together by a shared core identity. A rotating micro-gallery will spotlight local artists, with monthly installations and artist receptions.

Danielsen says the goal is to create a place that feels different without becoming niche or gimmicky.

“We’re not trying to be kitschy,” she said. “Just weird enough.”

Like the original Hoptron, community programming will be central.

A weekly running club is returning, and Danielsen plans to introduce a member-focused program that offers perks, private events and artist nights designed to give regulars a deeper sense of ownership in the space.

“At the end of the day, it’s not really about what’s in the glass,” she said. “It’s about the relationship between the bartender and the guest, and the guests with each other.

“That’s what makes a place special.”