Blue Point Brewing Company is only a few months away from opening its tasting room at the new brewery in Patchogue.
The space at 225 West Main Street — previously occupied by Briarcliffe College — is 54,000 square feet and will be highlighted by a second-floor restaurant, tasting room and outdoor beer garden. The goal is to open this spring.
In December, Blue Point closed its tasting room on River Avenue after having already moved its beer production a half mile away into the much larger facility.
According to brewmaster Mike Stoneburg, Blue Point is now producing around 240 barrels a day compared to 90 a day at the old facility.
“We’re so excited to have the expanded capacity to dream up more great beers,” said Stoneburg. “We have so much opportunity for innovation here, and are excited for what’s to come.”
Blue Point Brewing Company co-founder Mark Burford, who in 2014 sold the company to now-parent company Anheuser-Busch InBev, said he’s happy the brewery is staying locally.
“The brand has always been a part of the community and very much involved in Patchogue,” Burford said. “When this building opened up, it was the maximum serendipity we could’ve asked for.”
On Wednesday, Blue Point invited GreaterPatchogue and other media members to check out the building and try the food and exclusive beers.
The menu, prepared by executive chef Charley Sinden, includes items such as mussels, oysters, fish and chips and yellowfin tuna poke bowls.
The menu will have staple items throughout the year with an infusion of seasonal dishes, says Sinden. There will also be a modified menu available for a food truck that will serve the outdoor beer garden.
Scroll down see photos of the Blue Point Brewery. The first six photos are renderings of the soon-to-be-completed tasting room. Click boxes 2 and 3 to see them all.
Blue Point Brewing Company is only a few months away from opening its tasting room at the new brewery in Patchogue.
The space at 225 West Main Street — previously occupied by Briarcliffe College — is 54,000 square feet and will be highlighted by a second-floor restaurant, tasting room and outdoor beer garden. The goal is to open this spring.
In December, Blue Point closed its tasting room on River Avenue after having already moved its beer production a half mile away into the much larger facility.
According to brewmaster Mike Stoneburg, Blue Point is now producing around 240 barrels a day compared to 90 a day at the old facility.
“We’re so excited to have the expanded capacity to dream up more great beers,” said Stoneburg. “We have so much opportunity for innovation here, and are excited for what’s to come.”
Blue Point Brewing Company co-founder Mark Burford, who in 2014 sold the company to now-parent company Anheuser-Busch InBev, said he’s happy the brewery is staying locally.
“The brand has always been a part of the community and very much involved in Patchogue,” Burford said. “When this building opened up, it was the maximum serendipity we could’ve asked for.”
On Wednesday, Blue Point invited GreaterPatchogue and other media members to check out the building and try the food and exclusive beers.
The menu, prepared by executive chef Charley Sinden, includes items such as mussels, oysters, fish and chips and yellowfin tuna poke bowls.
The menu will have staple items throughout the year with an infusion of seasonal dishes, says Sinden. There will also be a modified menu available for a food truck that will serve the outdoor beer garden.
Scroll down see photos of the Blue Point Brewery. The first six photos are renderings of the soon-to-be-completed tasting room. Click boxes 2 and 3 to see them all.
Great Eats
